Chicken and Dumplings Classic

The first snow of winter had just started falling when my grandmother called, asking if I wanted to learn her chicken and dumplings recipe. Her kitchen smelled like butter and thyme, and she told me the secret was patience, letting everything simmer slowly while the dumplings steamed into clouds of comfort.

Last winter, my sister came over after a terrible week at work, and I made this recipe without telling her. When she lifted the lid and saw those steaming dumplings rising from the golden broth, she actually teared up a little. We ate it standing at the counter, talking until the pot was empty.

Ingredients

• 2 lbs chicken thighs or breasts: Thighs stay juicier during long simmering, but breasts work perfectly if you prefer white meat
• 2 tbsp butter and 1 tbsp olive oil: The butter gives rich flavor while olive oil prevents burning
• 1 large onion, 3 carrots, 2 celery stalks: This classic trio builds the foundation of deep savory flavor
• 3 cloves garlic: Fresh garlic makes all the difference in the aroma and depth
• 1/4 cup flour: This thickens your broth beautifully without any lumps when stirred properly
• 6 cups chicken broth: Low sodium lets you control the seasoning perfectly
• 1 cup whole milk or heavy cream: Cream makes it luxurious, but milk keeps it lighter and still delicious
• 1 tsp dried thyme and 1 bay leaf: These herbs give that classic chicken soup flavor everyone loves
• 1 cup frozen peas: Added at the end for bright color and sweetness without being mushy
• 2 cups flour, 1 tbsp baking powder, 1 tsp salt: The dumpling dry ingredients create that perfect fluffy texture
• 2 tbsp melted butter and 3/4 cup milk: These keep the dumplings tender and rich

Instructions

Build your flavor base:

Heat butter and olive oil in your Dutch oven, then add onion, carrots, and celery. Sauté until softened and fragrant, about 5 minutes, stirring occasionally to prevent burning.

Add the aromatics:

Stir in the garlic and cook just 1 minute until you can smell it. Sprinkle the flour over everything and stir well to coat all the vegetables, cooking 2 minutes to remove the raw flour taste.

Create the creamy broth:

Pour in the chicken broth gradually while stirring constantly to prevent lumps from forming. Add the chicken chunks, thyme, bay leaf, salt, and pepper, then bring everything to a boil before reducing to a gentle simmer.

Simmer the stew:

Cover and let it simmer for 20 minutes until the chicken is tender and cooked through. Remove the bay leaf, then stir in the milk or cream, peas, and parsley, letting it simmer while you make the dumplings.

Mix the dumpling dough:

Whisk together the flour, baking powder, and salt in a bowl. Stir in the melted butter and milk until just combined, being careful not to overmix or the dumplings will become tough.

Cook the dumplings:

Drop spoonfuls of dough onto the simmering stew, spacing them apart. Cover tightly and simmer on low heat for 15 minutes without lifting the lid, letting the dumplings steam into fluffy clouds.

Pin it

This recipe has become my go to for sick friends and new parents. Something about that first spoonful of tender dumpling soaked in creamy broth feels like being hugged from the inside out.

Making It Ahead

You can make the stew portion up to two days in advance and refrigerate it. When ready to serve, reheat gently and make fresh dumplings to drop in, as leftover dumplings never reheat quite as perfectly as freshly steamed ones.

Freezing Instructions

The stew freezes beautifully for up to three months. I recommend freezing it without the dumplings and making those fresh when you reheat. The texture stays much better and you get that just made experience every time.

Serving Suggestions

A simple green salad with vinaigrette cuts through the richness perfectly. Crusty bread is wonderful for soaking up every last drop of that incredible broth.

• Try adding a splash of white wine to the broth for extra depth
• Fresh thyme sprigs on top make it look elegant for company
• Leftovers reheat wonderfully for lunch the next day

Pin it

There is something profoundly healing about a bowl of chicken and dumplings, whether it is snowing outside or just a regular Tuesday evening. This recipe has fed my family through cold winters, hard weeks, and quiet Sunday nights for years.

Recipe FAQs

→ What type of chicken is best for this dish?

Boneless, skinless chicken thighs or breasts work well; thighs offer more tenderness and flavor while breasts provide a leaner option.

→ Can I substitute the dairy in the broth?

Yes, you can use half-and-half or low-fat milk for a lighter broth or a non-dairy alternative, though it may alter the creaminess slightly.

→ How do I ensure the dumplings stay fluffy?

Mix the dough gently without overworking and place spoonfuls carefully on simmering liquid. Cook covered without lifting the lid to allow steam to puff them up.

→ Can vegetables be varied in this dish?

Yes, carrots, celery, and onions provide a classic base, but you can add peas or fresh herbs like parsley for extra flavor and color.

→ Is it possible to prepare this dish in advance?

The stew base can be made ahead and refrigerated; add and cook dumplings just before serving to maintain their texture.