Classic chicken and dumplings

A comforting, homestyle dish featuring tender chicken simmered with vegetables and fluffy dumplings in a savory broth.

I have always enjoyed making this classic chicken and dumplings recipe for my family on chilly evenings because it warms the soul and brings everyone together at the table.

Ingredients

• Chicken and Broth: 2 lbs (900 g) bone-in skinless chicken thighs, 8 cups (2 L) low-sodium chicken broth, 2 tbsp unsalted butter, 1 medium yellow onion diced, 3 medium carrots sliced, 2 celery stalks sliced, 3 garlic cloves minced, 2 bay leaves, 1 tsp dried thyme, 1 tsp salt plus more to taste, ½ tsp black pepper, 2 tbsp chopped fresh parsley plus more for garnish
• Dumplings: 2 cups (250 g) all-purpose flour, 1 tbsp baking powder, 1 tsp salt, ¼ tsp black pepper, 2 tbsp unsalted butter melted, ¾ cup (180 ml) whole milk, 1 large egg

Instructions

Step 1:

In a large Dutch oven or heavy pot melt butter over medium heat Add onion carrots and celery Sauté for 5 minutes until softened

Step 2:

Stir in garlic thyme salt and pepper cook for 1 minute until fragrant

Step 3:

Add chicken thighs bay leaves and chicken broth Bring to a boil then reduce heat and simmer uncovered for 30 minutes skimming foam as needed

Step 4:

Remove chicken from the pot Discard bay leaves Shred chicken into bite-sized pieces discarding bones Return chicken to the pot

Step 5:

Taste and adjust seasoning as needed Keep the broth at a gentle simmer

Step 6:

For the dumplings In a bowl whisk together flour baking powder salt and pepper In a separate bowl beat milk egg and melted butter Pour wet ingredients into dry and stir just until combined do not overmix

Step 7:

Drop tablespoonfuls of dumpling dough onto the simmering stew spacing apart they will expand Cover the pot tightly and simmer for 18–20 minutes Do not lift the lid during cooking

Step 8:

Check dumplings for doneness they should be puffed and cooked through Sprinkle with chopped parsley before serving

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My family always gathers around the kitchen while I cook this recipe and it reminds me of cozy Sunday dinners at my grandmother’s house.

Notes

Add frozen peas with the chicken for color and sweetness Serve with crusty bread for a heartier meal.

Required Tools

Large Dutch oven or heavy pot Mixing bowls Ladle Sharp knife and cutting board

Allergen Information

Contains Wheat (flour) Milk Egg May contain traces of other allergens depending on ingredient brands Always check labels if in doubt.

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This classic chicken and dumplings recipe is perfect for family dinners and is sure to become a favorite comfort food in your home.

Recipe FAQs

→ What cut of chicken works best for this dish?

Bone-in, skinless chicken thighs provide tender meat with rich flavor, ideal for simmering and shredding.

→ How do I ensure the dumplings stay light and fluffy?

Mix the dumpling dough just until combined to avoid toughness, and avoid lifting the lid during cooking to keep steam trapped.

→ Can I add extra vegetables to the broth?

Yes, adding peas or other seasonal vegetables enhances color and texture without altering the core flavor.

→ Is it necessary to shred the chicken before adding it back?

Shredding allows the meat to soak up the broth, distributing flavor evenly throughout the dish.

→ What herbs pair well with this dish?

Dried thyme and fresh parsley complement the savory broth and add aromatic depth to the flavor.