Easy Chicken and Dumplings
This comforting Southern-style dish delivers tender chicken, fluffy dumplings, and a rich, savory broth—all made in one pot with pantry staples. Perfect for cozy nights and nostalgic meals.
Equipment
- Large soup pot or Dutch oven
- Wooden Spoon
- Ladle
- Mixing bowl
- Measuring cups and spoons
Ingredients
- 1 whole chicken (about 3–4 lbs), cut into pieces
- 8 cups chicken broth
- 1 large onion, diced
- 2 carrots, sliced
- 2 celery stalks, sliced
- 2 cloves garlic, minced
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 teaspoon poultry seasoning or thyme
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 0.5 cup heavy cream or milk (optional)
- 2 cups all-purpose flour (for dumplings)
- 1 tablespoon baking powder
- 1 teaspoon salt (for dumplings)
- 0.25 teaspoon black pepper (for dumplings)
- 0.5 teaspoon dried parsley (optional)
- 0.75 cup milk (for dumplings)
- 4 tablespoons butter, melted (for dumplings)
Instructions
- In a large pot, add chicken pieces and broth. Bring to a boil, then simmer for 30 minutes until the meat is tender.
- Remove chicken, let cool, then shred the meat. Discard bones and skin.
- In the same pot, melt butter. Add onions, carrots, celery, and garlic. Sauté until softened, about 5 minutes.
- Sprinkle flour over veggies, stir, and slowly pour broth back in. Whisk until smooth.
- Add the shredded chicken, salt, pepper, and poultry seasoning. Simmer for 10 minutes.
- In a bowl, whisk flour, baking powder, salt, pepper, and parsley. Stir in milk and melted butter until soft dough forms.
- Drop spoonfuls of dough into the simmering stew. Cover and cook for 15–20 minutes without lifting the lid.
- Stir in cream or milk for extra richness. Taste and adjust seasoning before serving.
Notes
Use rotisserie chicken or leftover turkey to speed things up. For a creamier finish, stir in milk or cream at the end. Keep the pot covered while dumplings steam to ensure fluffiness. Adjust seasoning as you go for best results.