BEST Chicken & Dumplings Recipe With Easy Fluffy Homemade Dumplings!

I absolutely love this dish because it wraps you up in homemade goodness. Tender chicken stews in velvety broth complemented by fresh veggies and a dash of cream, making a comforting, soul-soothing meal. The fluffy dumplings on top catch every bit of flavor, elevating this recipe to truly cozy perfection.

I love making chicken and dumplings and this recipe holds a special place in my heart. I use 3 to 4 lbs of bone-in chicken pieces simmered in 10 cups of chicken broth with a diced large onion, 3 peeled and sliced carrots, 3 celery stalks, and 3 minced garlic cloves to form a hearty, nutritious broth.

Two bay leaves and a teaspoon of dried thyme add an herby, warming flavor that makes it feel like a homecooked remedy especially on a cold day. I add salt, pepper and 2 tbsp of butter to make a rich base, then stir in 1/2 cup of heavy cream to finish it off.

What makes this dish even more special is the homemade dumplings made from 2 cups all-purpose flour, 1 tbsp baking powder, 1/2 tsp salt, 1/2 cup milk and 1/4 cup melted butter. It reminds me a bit of the best homemade chicken and dumplings recipes I have ever tried and simply delicious chicken and dumplings enjoyed on the stove.

Why I Like this Recipe

I really love how this recipe makes a big, comforting bowl of soup that fills my kitchen with amazing aromas. First, I like how creamy and rich the broth turns out from the heavy cream and butter. It feels like a warm hug on a cold day.

Second, I appreciate that the dumplings come out super fluffy. I love that I just have to stir the mix gently and let them steam to perfection without overworking it.

Third, the tender chicken and veggies add a homey touch that reminds me of family dinners. The way the chicken falls off the bone makes the whole dish feel extra special.

Lastly, I like how easy and flexible it is. I can use chicken broth or water, and sometimes I even mix up the veggies a bit. It’s a recipe that feels simple to make but always turns out satisfying.

Ingredients

• Bone-in chicken pieces: Protein-packed, giving the dish a rich, hearty flavor.
• Chicken broth: Provides a savory umami base that makes every spoonful more delicious.
• Onion: Adds mild sweetness and nutrients, really boosting the overall aroma.
• Carrots: Natural sweetness with fiber and vitamins, brightening up the meal.
• Celery: Offers a crisp, fresh crunch and subtle herbal notes needed for depth.
• Garlic: Bold, spicy flavor with antioxidants that really enhances the taste.
• Heavy cream: Adds velvety richness, making the soup extra creamy and smooth.
• Dumpling mix: Flour delivers structure while baking powder and milk create airy, fluffy dumplings.
• Herbs and spices: Bay leaves and thyme bring depth and aroma to each simmering spoonful.

Ingredient Quantities

• 3 to 4 lbs bone-in chicken pieces (or a whole chicken cut into chunks)
• 10 cups chicken broth (or water if you prefer)
• 1 large onion, diced
• 3 carrots, peeled and sliced
• 3 celery stalks, sliced
• 3 garlic cloves, minced
• 2 bay leaves
• 1 tsp dried thyme
• Salt and pepper to taste
• 1/2 cup heavy cream
• 2 tbsp butter (for the soup base)
• For the dumplings:
• 2 cups all-purpose flour
• 1 tbsp baking powder
• 1/2 tsp salt
• 1/2 cup milk
• 1/4 cup melted butter

How to Make this

1. In a big pot, put the chicken pieces (or chopped whole chicken), 10 cups of chicken broth, diced onion, sliced carrots, celery, minced garlic, bay leaves, dried thyme, salt and pepper. Bring it all to a boil.

2. Once boiling, reduce the heat to a simmer and let it cook for about 30 to 40 minutes until the chicken is tender.

3. Carefully remove the chicken pieces from the pot, let them cool a bit, then shred the meat off the bones and set aside.

4. Next, stir in the heavy cream and 2 tablespoons butter into the soup base to add extra creaminess.

5. Meanwhile, in another bowl, mix 2 cups all-purpose flour, 1 tablespoon baking powder and 1/2 teaspoon salt.

6. Add 1/2 cup milk and 1/4 cup melted butter to the dry ingredients, stirring until just combined; do not overmix or the dumplings will be tough.

7. Bring the broth back to a gentle simmer and then add the shredded chicken back into the pot.

8. Drop spoonfuls of the dumpling mix into the simmering soup; the dumplings should sit on top and not be stirred in too much.

9. Cover the pot and let the dumplings steam for about 15 to 20 minutes until they are nice and fluffy.

10. Taste and adjust the seasoning if needed then serve hot with some crusty bread on the side if you like. Enjoy your meal!

Equipment Needed

1. Big stockpot with a lid
2. Stove
3. Chef knife
4. Cutting board
5. Measuring cups
6. Measuring spoons
7. Large mixing bowl
8. Small bowl (for the dumpling mix)
9. Wooden spoon for stirring
10. Slotted spoon for removing chicken pieces
11. Ladle for serving

FAQ

• Q: How long should I simmer the chicken and veggies for the best flavor?
  A: I normally let it simmer for about 45 to 60 minutes until the chicken is tender and the veggies have softened, giving the broth a rich taste.
• Q: Can I use water instead of chicken broth for this recipe?
  A: Sure, you can use water if you prefer but using chicken broth really makes the dish richer and more flavorful.
• Q: How can I keep the dumplings light and fluffy?
  A: The trick is to gently mix the dough and drop it into the simmering soup without overworking it, so the dumplings rise airy and soft.
• Q: Is it okay to use boneless chicken instead of bone-in chicken?
  A: Yeah, you can use boneless chicken but bone-in chicken helps create a deeper flavor in the broth which i really love.
• Q: What’s the best way to adjust the seasoning?
  A: I suggest tasting as you go and add salt and pepper gradually, making small adjustments until it reaches your liking.

BEST Chicken & Dumplings Recipe With Easy Fluffy Homemade Dumplings! Substitutions and Variations

• Instead of bone-in chicken pieces, you can swap for boneless chicken thighs. They’ll cook faster and still pack in the flavor.
• If you’re out of chicken broth, you can use water with a couple of chicken bouillon cubes. It isn’t exactly the same but works pretty well.
• Not a fan of heavy cream? Try using half-and-half or even whole milk to lighten it up a bit.
• If you don’t have butter for the soup base, a few tablespoons of olive oil can do the trick, though it might change the flavor slightly.

Pro Tips

1. When you mix the dumpling batter, make sure you dont overdo it. It should stay a bit lumpy so the dumplings come out fluffy instead of tough.

2. Be really careful when dropping the dumplings into the soup; dont stir them around too much or they might break apart and lose their shape.

3. Always taste your broth before adding the dumplings. Extra salt or pepper at this point can make a huge difference in flavor, so adjust it while you still can.