I use a surprising pantry shortcut to make Homemade Chicken And Dumplings that come together faster than you might expect.

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I never pictured I’d get something this satisfying with so little fuss, but it’s true, this homemade chicken and dumplings recipe is the ultimate comfort food and they’re easier to make than you might think. After messing with tons of Easy Chicken Dumpling Recipes and even diner style Chicken N Dumplings I landed on a version that surprised me.

I lean on simple stuff like yellow onion and fresh thyme to build real flavor. There are a couple small hacks I use, they cut the stress and boost the flavor, and honestly it makes weeknight cooking feel kind of clever.

Ingredients

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Lean chicken adds protein and muscle fuel, mild flavor, soaks up broth well.
Sweet carrots bring color, beta carotene for eyes, some fiber and natural sweetness.
Onions give savory depth, vitamin C, little carbs, they caramelize and sweeten.
Celery adds crunch and subtle bitterness, low calorie, good for sodium balance.
Garlic packs a flavor punch, antioxidants, a fragrant kick that brightens stew.
Fat like butter or olive oil carries flavor and makes silky mouthfeel.
Flour thickens the broth and makes dumplings tender, mostly carbs and calories.
Buttermilk gives tang and tender crumb, adds slight acidity and richness.

Ingredient Quantities

2 tablespoons unsalted butter or olive oil

1 medium yellow onion, diced

3 carrots, peeled and sliced

2 celery stalks, sliced

3 cloves garlic, minced

1 1/2 to 2 pounds boneless skinless chicken breasts or thighs

6 cups low sodium chicken broth

1 bay leaf

1 teaspoon dried thyme or 1 tablespoon fresh chopped thyme

1 teaspoon kosher salt, plus more to taste

1/2 teaspoon black pepper

1/4 cup all purpose flour for thickening

1/2 cup heavy cream or whole milk, optional but nice

1 cup frozen peas, optional

2 tablespoons chopped fresh parsley

2 cups all purpose flour for dumplings

1 tablespoon baking powder

1 teaspoon salt for dumplings

1/4 cup cold unsalted butter, cubed

3/4 to 1 cup buttermilk or whole milk for dumpling dough

How to Make this

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1. Heat 2 tablespoons butter or oil in a large pot over medium heat. Add the diced onion, sliced carrots and celery, 1 teaspoon kosher salt and 1/2 teaspoon black pepper. Cook, stirring occasionally, until veggies are softened about 5 to 7 minutes. Add minced garlic and cook 30 seconds more.

2. Nestle the chicken breasts or thighs into the pot, pour in 6 cups chicken broth, add the bay leaf and thyme. Bring to a simmer, reduce heat and cook gently until the chicken is cooked through about 15 to 20 minutes.

3. Use tongs to remove the chicken to a cutting board, discard the bay leaf, then shred the chicken with two forks. Keep the pot simmering while you prepare the thickener.

4. Ladle about 1/2 cup of the hot broth into a small bowl and let it cool a bit, then whisk in the 1/4 cup all purpose flour until smooth. Whisk that slurry back into the pot and simmer a few minutes until the broth thickens slightly.

5. Stir the shredded chicken back into the pot, then add the optional heavy cream or whole milk if using, and the frozen peas if you like. Taste and adjust salt and pepper, add the chopped parsley.

6. Make the dumpling dough: in a bowl combine 2 cups all purpose flour, 1 tablespoon baking powder and 1 teaspoon salt for dumplings. Cut in the 1/4 cup cold cubed unsalted butter until mixture looks like coarse crumbs with pea sized bits.

7. Stir in 3/4 cup buttermilk or whole milk until just combined; if dough seems too dry add up to 1 more tablespoon at a time (you want a sticky, soft dough). Don’t overmix, it’ll be tough if you do.

8. Drop heaping spoonfuls of the dumpling dough onto the simmering chicken mixture, leaving a little room between each so they can expand. Cover the pot tightly and simmer on low without lifting the lid for 12 to 15 minutes, until dumplings are puffed and cooked through.

9. Remove the lid, sprinkle with the remaining chopped parsley, check seasoning one last time and serve hot. If you want extra richness stir a splash more cream before serving.

Equipment Needed

1. Large heavy pot or Dutch oven with tight-fitting lid (about 5–6 qt)
2. Chef’s knife, sharp
3. Cutting board
4. Tongs for lifting the chicken
5. Wooden spoon or silicone spatula for stirring
6. Small bowl and whisk to make the flour slurry
7. Mixing bowl plus measuring cups and spoons for the dumpling dough
8. Two forks for shredding the chicken and a ladle for serving

FAQ

Can I use chicken thighs instead of breasts? Yes, thighs work great, theyre more forgiving and stay juicier, just use boneless skinless thighs and cook until they reach 165 F, then shred. If you use bone in pieces you need more simmer time and you should remove bones before adding dumplings.

How do I keep the dumplings light and fluffy? Dont overmix the dough, keep the butter cold, drop spoonfuls gently into a simmering but not rolling boil pot, cover and steam for about 15 to 20 minutes. If the dough seems too sticky chill it 10 minutes before scooping.

Can I make this ahead or freeze it? You can make the soup base and freeze it without the dumplings, thats the best method. Dumplings get soggy when frozen. To save time, you can refrigerate the soup up to 3 days and add fresh dumplings when reheating.

Whats the easiest way to thicken the broth? Stir 1 4 cup flour into a few tablespoons of melted butter to make a quick roux, cook a minute then whisk in the broth, or mix flour with cold water to make a slurry and whisk that in. Let it simmer a few minutes to thicken, add the cream at the end if using.

Can I use regular milk instead of buttermilk for the dumplings? Yes whole milk works fine, or make a quick buttermilk substitute by adding 1 tablespoon vinegar or lemon juice to 1 cup milk and let it sit 5 minutes. Use 3 4 to 1 cup of milk for the dumpling dough depending on how wet it looks.

When do I add frozen peas so they dont go mushy? Add frozen peas in the last 5 minutes of cooking so they thaw and heat through but keep their texture and color. If you add them too early theyll get soft and pale.

Super Easy Homemade Chicken And Dumplings Recipe Substitutions and Variations

Butter or olive oil: swap with ghee for richer flavor and higher smoke point, avocado oil for a neutral, high-heat option, or light olive/canola oil if you want a milder taste.
Chicken breasts or thighs: use a shredded rotisserie chicken to save time, leftover turkey, or firm tofu or seitan for a vegetarian version (adjust cooking and seasoning accordingly).
Low sodium chicken broth: replace with low sodium vegetable broth, dilute 2 tablespoons Better Than Bouillon or a bouillon cube in 6 cups water if thats what you have, or use bone broth for deeper flavor—taste and adjust salt.
2 cups all purpose flour for dumplings: use self-rising flour and omit the baking powder and extra salt, or try a 50/50 mix of whole wheat and AP for nuttier dumplings, or a gluten-free all-purpose blend (add a little xanthan if the blend doesnt include it).

Pro Tips

– Brown for flavor, not just for show. Give the chicken a quick sear or let the veg caramelize longer so there’s tasty bits on the bottom of the pot, then scrape them up with a splash of broth. Thighs forgive timing mistakes better than breasts, so use them if you’re not watching the clock.

– Keep the slurry clump free. Cool the ladled broth a little before whisking it into the flour, whisk until silky, then add it back slowly while stirring. If it still gets lumpy, strain it or whisk hard with a fork until smooth.

– Dumplings need a light touch. Keep the butter cold, cut it into pea sized pieces, and stop mixing as soon as the dough holds together — overworking makes them tough. Drop them onto a gentle simmer, cover tight and don’t peek, they steam better that way.

– Brighten and finish last. Add cream, peas and herbs at the end, and taste for salt after the cream because it tames seasoning. A tiny splash of lemon juice or vinegar right before serving lifts the whole bowl, and don’t let the soup sit too long or the dumplings will soak up all the broth.