Warm, comforting, and made from scratch
Chicken and Dumplings is pure comfort food—tender chicken simmered in a rich, savory broth with soft, pillowy dumplings that soak up all that goodness. This timeless dish is perfect for cold days, family dinners, or anytime you need a bowl of something soothing and filling.
Ingredients
For the chicken base
2 tablespoons butter
1 small onion, finely chopped
2 carrots, sliced
2 celery stalks, sliced
3 cloves garlic, minced
4 cups chicken broth
2 cups cooked chicken, shredded
1 cup milk
Salt and black pepper, to taste
For the dumplings
1½ cups all-purpose flour
2 teaspoons baking powder
½ teaspoon salt
¾ cup milk
2 tablespoons melted butter
Instructions
Melt the butter in a large pot over medium heat. Add the onion, carrots, and celery and cook for 5–7 minutes, stirring occasionally, until the vegetables are softened. Stir in the garlic and cook for another 30 seconds until fragrant.
Pour in the chicken broth and bring the mixture to a gentle simmer. Add the shredded chicken and season with salt and black pepper. Let everything simmer together for about 10 minutes so the flavors can blend.
Stir in the milk and reduce the heat to low. Keep the broth hot but not boiling while you prepare the dumplings.
In a bowl, mix the flour, baking powder, and salt. Add the milk and melted butter and stir just until a soft, sticky dough forms. Do not overmix, as this will make the dumplings dense.
Using a spoon, drop small portions of the dumpling dough directly into the simmering broth, spacing them slightly apart. Once all the dumplings are added, cover the pot with a tight-fitting lid.
Cook for 12–15 minutes without lifting the lid. The dumplings will puff up and cook through using the trapped steam.
Remove the lid and gently stir. Taste and adjust seasoning if needed. The broth should be creamy and the dumplings tender.
Serve hot in bowls, making sure each serving gets plenty of chicken, vegetables, and dumplings.
Tips
Keep the broth at a gentle simmer—boiling can break the dumplings apart.
Do not lift the lid while dumplings cook, or they may turn dense.
Leftovers thicken as they cool; add a splash of broth when reheating.
