I enjoy making this Chicken and Dumplings because it combines tender chicken, fresh veggies, and flawlessly fluffy dumplings in a luscious broth that feels both comforting and indulgent. Every bite offers a perfect balance of rich creaminess and savory flavors, making it my go-to meal for those cozy evenings when I need a hearty, soul-warming dish.

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I’ve been refining my chicken and dumplings recipe for years and trust me, this one is simply the best homemade chicken and dumplings recipe around. I start with 2 lbs of boneless chicken thighs and breasts cut into chunks, seasoned with salt and pepper then sautéed with a tablespoon of olive oil until it’s lightly browned.

Then I add a diced medium yellow onion, chopped carrots, and celery along with three garlic cloves which really boost the nutritional value with vitamins and antioxidants. I pour in eight cups of low sodium chicken broth, toss in a bay leaf and a teaspoon of dried thyme to let all those flavors meld together.

Later, I incorporate heavy cream and butter to create a rich, creamy base for the dumplings. For the dumplings I mix all-purpose flour, baking powder, salt, milk and melted butter to form a light, fluffy texture.

This easy chicken and dumplings on stove recipe is simply delicious with every bite full of wholesome goodness.

Why I Like this Recipe

I like this recipe because the chicken turns out super tender and the flavour just explodes in your mouth even after all that simmering. I really appreciate how the homemade dumplings get all puffy and fluffy which makes me feel like im eating something prepared with lots of love. The creamy broth with garlic, thyme, and all the veggies gives the dish a deep, comforting taste that makes me feel warm inside. It also reminds me of cozy family dinners when everything just comes together and tastes amazing.

Ingredients

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Chicken: Loaded with protein; it builds muscle and adds rich, savory flavor to the dish.
Olive oil: Packed with healthy fats; it enhances the taste and makes the meal smoother.
Onion: Contains fibers and antioxidants, naturally boosting flavour and overall dish appeal.
Carrots: Full of beta-carotene and fiber, adding a gentle sweetness and satisfying crunch.
Celery: Low calorie and high in water; offers vitamins and a delicate, refreshing crunch.
Garlic: Brings a bold flavor punch and some health perks like improved metabolism.
Chicken broth: A savory liquid rich in nutrients, giving depth and warmth to every bite.
Flour: Essential for dumplings; creates a soft, doughy base that holds the flavours well.

Ingredient Quantities

2 lbs chicken thighs or breasts, boneless and skinless, cut into chunks

1 tablespoon olive oil

Salt and pepper, to taste

1 medium yellow onion, diced

3 carrots, peeled and chopped

2 celery stalks, chopped

3 garlic cloves, minced

8 cups low sodium chicken broth

1 bay leaf

1 teaspoon dried thyme

1/2 cup heavy cream

2 tablespoons unsalted butter

2 cups all-purpose flour (for dumplings)

1 tablespoon baking powder (for dumplings)

1/2 teaspoon salt (for dumplings)

1/2 cup milk (for dumplings)

2 tablespoons melted butter (for dumplings)

How to Make this

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1. Season the chicken chunks with salt and pepper then heat the olive oil in a large pot over medium heat. Brown the chicken on all sides until it gets a light golden color.

2. Add the diced yellow onion, chopped carrots and celery into the pot and cook them together with the chicken for about 5 minutes until the veggies start to soften.

3. Toss in the minced garlic and cook for another minute, just until it smells really good.

4. Pour in all 8 cups of low sodium chicken broth, then add in the bay leaf and dried thyme. Bring it to a simmer.

5. Let the chicken and veggies simmer in the broth for about 20 minutes so that the chicken becomes tender.

6. Stir in the heavy cream and unsalted butter, allowing the butter to melt and blend into the broth nicely.

7. In a separate bowl, mix together the 2 cups of all-purpose flour, 1 tablespoon baking powder, and 1/2 teaspoon salt for the dumplings.

8. Add in 1/2 cup milk and 2 tablespoons melted butter to the dry ingredients, and stir until just combined. Be careful not to overmix.

9. Drop spoonfuls of the dumpling dough into the simmering broth. Make sure to leave some space between each so they can puff up.

10. Cover your pot with a lid and let the dumplings cook for another 15 to 20 minutes until they’re fluffy and fully cooked. Enjoy your tasty Chicken and Dumplings!

Equipment Needed

1. Large pot – You need this for browning the chicken and simmering the broth with veggies and dumplings.
2. Cutting board – Its essential for chopping the chicken, onion, carrots, celery, and garlic.
3. Chef’s knife – Use it to neatly dice and chop all the ingredients.
4. Measuring cups – These come in handy for liquids like chicken broth, heavy cream, milk, and melted butter.
5. Measuring spoons – They help you accurately add salt, pepper, baking powder, and thyme.
6. Mixing bowl – One bowl is needed to mix together the dumpling dough ingredients.
7. Wooden spoon – This is useful to stir the chicken, veggies, and dumpling mixture in the pot.
8. Ladle – This makes serving your Chicken and Dumplings easier while keeping portions neat.

FAQ

What type of chicken works best for this recipe?

I use chicken thighs most of the time since they’re more flavorful, but you can use breasts if you prefer a leaner option.

How do I ensure the dumplings turn out extra fluffy?

Make sure not to overmix the dough and drop them gently into the broth. This helps them stay light and fluffy throughout cooking.

Can I freeze leftovers?

Yes, you can freeze the soup but try to add the dumplings fresh when youre reheating, as they can get a bit soggy after freezing.

Is it okay to change up the vegetables?

Absolutely. Feel free to mix in other veggies if you want, but carrots, celery, and onions give it a classic and hearty taste.

Can I use a lighter cream substitute?

Sure, you can use half-and-half instead of heavy cream if you want a slightly lighter version, though it might not be as creamy.

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

Chicken: Instead of chicken thighs or breasts, you can use turkey pieces or even pork cutlets for a different flavor profile.
Olive oil: If you dont have olive oil, vegetable oil or canola oil works just fine.
Heavy cream: You could substitute with coconut cream or whole milk mixed with a little extra butter if you want a lighter touch.
All-purpose flour: For the dumplings, you can use a gluten-free flour blend as a one-to-one swap if you’re avoiding gluten.

Pro Tips

1. Be sure to brown your chicken really well first, cause that caramelization adds a lot of depth to the flavor. It might look a little uneven, but it works great!
2. When you’re cooking the veggies, don’t rush them. Let them soften and get a bit of color before adding the garlic, because that extra sweetness really brings out the aroma in the whole dish.
3. For the dumpling dough, mix it just until the ingredients come together. Overmixing can make them dense and heavy, so a few lumps are totally okay.
4. Keep an eye on the broth after adding the cream and butter. If you like a thicker soup, try simmering it a bit longer before you drop in the dumplings so the flavors fuse nicely.