Chicken and Dumplings. This easy recipe is loaded with juicy chicken, veggies, and fluffy garlic and herb dumplings. Made from scratch, this recipe is comforting and filling.

A bowl of chicken and dumplings, with a spoon digging in.

Chicken and dumplings is a classic comfort food! It’s a wonderful chunky chicken stew topped with fluffy biscuit dough dumplings. Of course there are many ways that people around the US make their dumplings. But the idea is the same. Comfort. 

How to make Chicken and Dumplings

  • Sear the chicken. This helps develop the flavor. I love using chicken thighs for this recipe because the chicken stays nice and tender and doesn’t dry out. But you can use chicken breasts also. 
  • Saute the veggies. Cook the onion, celery and carrots until they are soft and tender. 
  • Sprinkle in flour. This helps absorb the oils left in the pot and thicken the soup while it cooks. 
  • Add the broth. Seasonings. And chicken back into the pot. 
  • Bring to a boil, then turn to low to let simmer for about 15-20 minutes. This will fully cook the chicken.
  • Shred the chicken. 
  • Create a slurry with cornstarch and some of the broth. Stir into the soup. This can be omitted if you prefer, I like a thick broth in my soup. 
  • Mix up the dumpling batter. Spoon into the soup. 
  • Cover and cook for 15-20 minutes until the dumplings are cooked through. 
  • Serve warm and enjoy! 

How to make crockpot chicken and dumplings:

  • Add the chicken to a 6 quart slow cooker. Add in the broth and seasonings. 
  • Cook on LOW for 5-6 hours or HIGH for 3-4 hours. 
  • Shred the chicken. 
  • Create a slurry using the cornstarch and some of the broth. Whisk into the stew. 
  • Prepare the dumpling batter and spoon onto the top of the stew. Cook for an additional hour on HIGH heat.
Dumpling biscuit batter.

Types of Dumplings: 

I can’t share a chicken and dumplings recipe and not point out that there are several types of dumplings. 

  • Rolled Dumplings: This dough is rolled out and cut into strips. Added to the soup and cooked, they look like fat dense noodles.  
  • Drop Dumplings: This is the style of dumpling that I prefer, and it’s the dumpling that is included in this recipe. Basically a homemade biscuit recipe, that is dropped into the soup and cooked. As they cook, the dumplings rise and become fluffy. Some people prefer a Bisquick dumpling, but I find it just as easy to whip up a batter in minutes with pantry ingredients. 
  • If you’re looking for a quick shortcut- Biscuit Dumplings: This is a quick and easy shortcut. You can purchase pre-made biscuits, cut into quarters, and drop into the soup. Cover and cook
Large dutch oven filled with chicken stew topped with garlic herb dumplings.

Tips that make this THE BEST Chicken n Dumplings recipe:

  • Searing the chicken. This gets the best flavor. 
  • Use chicken thighs. The chicken won’t dry out and you will have juicy bits of chicken throughout the stew. 
  • Keep the lid closed while cooking the dumplings. We want them to cook with the steam and the hot liquid. This creates tender dumplings. 
  • Thicken your chicken stew before adding the dumplings. This way you can stir in the cornstarch mixture fully. 
  • If you want a creamy chicken and dumplings recipe: then you can add some cream before making the dumplings. I would recommend cream since the soup will be simmering to cook the dumplings and you don’t want it to separate. 
Up close view of a spoon with a chunk of dumpling, chicken and carrots in a golden broth.

Other recipes you may enjoy:

A bowl of chicken and dumplings, with a spoon digging in.

Comforting Chicken and Dumplings

Chicken and Dumplings. This easy recipe is loaded with juicy chicken, veggies, and fluffy garlic and herb dumplings. Made from scratch, this recipe is comforting and filling.

Ingredients

  • 1 tablespoon extra virgin olive oil 
  • 2 pounds chicken thighs, boneless, skinless
  • salt and pepper 
  • 2 medium size carrots, diced
  • 2 stalks of celery , diced
  • 1/2 medium onion , diced
  • 2 cloves garlic, minced
  • 2 tablespoons all purpose flour
  • 4 cups chicken broth, unsalted
  • 1/2 teaspoon salt
  • 1/2 teaspoon poultry seasoning
  • 2 tablespoons cornstarch

Dumplings

  • 1 and 1/2 cups all purpose flour
  • 1 and 1/2 teaspoon salt
  • 1 and 1/2 teaspoons baking powder
  • 3 tablespoons unsalted butter, melted
  • 3/4 cup milk
  • 1 tablespoon diced chives
  • 1 teaspoon dried parsley
  • 2 cloves garlic, minced

Equipment

Instructions

  • Heat olive oil in a dutch oven or large stockpot over medium heat. 
  • Add the chicken thighs, and sprinkle with salt and pepper. 
  • Sear the chicken for 2-3 minutes, then flip and sear the other side. Remove the chicken from the pot and set aside (they don't need to be cooked fully since they will poach in the soup)
  • Add the diced carrots, celery and onion to the pot. Cook until tender, about 5 minutes. Add in the garlic and cook for an additional 30 second. 
  • Sprinkle the flour into the pot, stir until the veggies are coated. 
  • Pour in the chicken broth. Add the salt and poultry seasoning. Stir to combine. 
  • Add the chicken back in and bring soup to a boil, reduce heat and let the soup simmer for about 20 minutes. Chicken should reach a temperature of 165℉.
  • Shred the chicken. 
  • In a small bowl add the cornstarch. Carefully remove about 1/2 cup of broth from the pot, whisk this into the cornstarch until combined. Pour this into the pot and whisk into the stew. 
  • In a medium size bowl combine the dry ingredients for the dumplings (flour, salt and baking powder) stir with a fork to combine. 
  • Pour in the melted butter, and milk. Stir to combine. 
  • Add in the herbs and garlic. Mix.
  • Spoon the dough into the soup, keep the size consistent to help with even cooking. 
  • Cover and let simmer for 15-20 minutes until the dumplings are cooked through. 
  • Serve warm and enjoy. 

Nutrition

Serving: 1g, Calories: 328kcal, Carbohydrates: 26g, Protein: 34g, Fat: 9g, Sodium: 828mg, Fiber: 1g
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