Dumpling Recipe For Chicken And Dumplings: Fluffy Pillows In Rich Broth

This recipe transforms simple ingredients into a comforting classic with tender chicken and fluffy dumplings swimming in rich broth.

I’ve perfected the balance between a light yet sturdy dough and a deeply flavorful stock. The result is a dish that feels both rustic and refined.

Ingredients for Dumpling Recipe for Chicken and Dumplings

Simple, quality ingredients transform into this comforting classic with fluffy dumplings and tender chicken.

[recipe_ingredient_scaler]

The chicken is the foundation here. Boneless, skinless thighs and breasts both work—thighs add richness while breasts stay lean. For the broth, low-sodium chicken broth lets you control the salt level. Whole milk ensures tender dumplings, but buttermilk adds a nice tang. King Arthur or Bob’s Red Mill all-purpose flour are reliable choices for consistent results.

No fresh thyme? Dried thyme at one-third the amount works fine. Short on carrots or celery? Frozen mirepoix mix saves prep time. For a richer broth, swap half the broth for white wine. The dumplings can also be made with self-rising flour—just omit the baking powder and salt. Fresh herbs are ideal, but dried parsley in a pinch won’t ruin the dish.

This tastes even better the next day as the dumplings soak up the broth. Store leftovers in an airtight container in the fridge for up to 4 days. The dumplings don’t freeze well, but the chicken and broth can be frozen for 3 months.

Step-by-Step Instructions for Chicken and Dumplings

Master this technique for tender chicken and pillowy dumplings in a rich, aromatic broth.

Step 1: Sear and Simmer the Chicken and Vegetables

In a large Dutch oven over medium-high heat, combine the 1.5 lb Chicken Thighs, 1 lb Chicken Breasts, 6 cups Chicken Broth, diced 1 whole Yellow Onion, sliced 2 whole Carrots, diced 2 whole Celery Stalks, minced 3 cloves Garlic Cloves, and chopped leaves from 2 whole Fresh Thyme Sprigs.

Season with 1 tsp Salt and 1 tsp Black Pepper. Bring to a boil, then reduce heat to medium-low and simmer for 25-30 minutes until the chicken is fully cooked and tender. Skim any foam that rises to the surface for a clear, clean broth.

Step 2: Prepare the Dumpling Dough

While the chicken simmers, prepare the dumpling dough. In a medium bowl, whisk together the 2 cups All-Purpose Flour, 1 tbsp Baking Powder, and remaining ½ tsp Salt. The baking powder ensures the dumplings rise into light, fluffy pillows.

Cut in the 0.25 cup Unsalted Butter (cold and cubed) using a pastry cutter or fork until the mixture resembles coarse crumbs. Make a well in the center and pour in the 0.75 cup Whole Milk. Stir just until the dough comes together—overmixing will make the dumplings tough.

Step 3: Form and Cook the Dumplings

Remove the cooked chicken from the broth with a slotted spoon and set aside to cool slightly. Shred or chop the chicken into bite-sized pieces once cool enough to handle. Return the chicken to the pot to keep it warm.

Bring the broth back to a gentle simmer over medium heat. Drop rounded tablespoons of dumpling dough into the simmering broth, spacing them evenly—you should have about 12 dumplings. Cover the pot tightly with a lid and cook for 15-18 minutes without peeking. The dumplings are done when they are puffed and a toothpick inserted comes out clean.

Step 4: Finish and Serve

Once the dumplings are cooked, stir gently to distribute them throughout the broth. Taste and adjust seasoning with additional salt or black pepper if needed. The broth should be rich and flavorful, with tender chunks of chicken and vegetables.

Ladle the chicken and dumplings into deep bowls, ensuring each serving has a generous amount of broth. Garnish with the 0.25 cup Fresh Parsley for a bright, fresh finish. Serve immediately while hot—the dumplings will absorb more broth as they sit, so timing is key.

Essential Equipment for This Recipe

Dutch Oven Essentials

I swear by my enamel-coated cast iron Dutch oven for this dish—it distributes heat evenly and retains it beautifully. A 5-7 quart size is perfect for 4 servings. Le Creuset is my go-to brand, but Lodge offers great budget-friendly options. 🔥

Dough prep tools

A pastry cutter makes quick work of incorporating cold butter into flour. If you don’t have one, two forks or your fingers work fine. I also keep a wooden spoon handy for stirring the dough—it prevents overmixing better than metal utensils.

Measuring accuracy

Precise measurements matter for fluffy dumplings. I use a dry measuring cup for flour and a liquid measuring cup for milk. For the baking powder, a standard measuring spoon set ensures you get exactly 1 tbsp every time.

Simmering control

A tight-fitting lid is crucial for trapping steam and cooking dumplings evenly. I prefer glass lids so I can monitor the process without lifting them. Maintain a gentle simmer—too vigorous a boil can break apart your dumplings.

Serving in style

Deep soup bowls are ideal for serving this dish. I love my stoneware bowls from the local pottery shop—they retain heat and look beautiful on the table. A ladle with a 1 cup capacity makes portioning easy and clean.

For garnishing, I keep a pair of herb scissors handy for quickly snipping the fresh parsley. 💛

Frequently Asked Questions