Chicken and Dumplings

VideoFavorite WinterComfort Food

Chicken and dumplings is comfort food at its best! Start with a hearty chicken and vegetable stew, then add easy homemade dumplings that cook up light and fluffy.

Photography Credit: Elise Bauer

Chicken and dumplings are the ultimate comfort food, aren’t they? When we were kids, my mother used to make chicken and dumplings for us by simply adding Bisquick biscuit dough to chicken stew.

We would always fight over these dumplings. (Ever wonder why people from big families eat fast? The first kid who finishes gets seconds on the dumplings.)

VIDEO! How to Make Chicken and Dumplings

Problems with Homemade Dumplings

Making dumplings that are tasty, light, yet hold together isn’t a given. The Bisquick dumpling version, although light and fluffy, tends to fall apart.

At the other end of the spectrum, my dad remembers his mother’s dumplings which were, in his words “as hard as hockey pucks.” Leftovers would be grated the following morning and fried up like potatoes.

Tips for the Best Chicken Dumplings

The dumplings in this recipe are firm enough to hold together without disintegrating even after multiple reheats of the stew, yet still, manage to be light and fluffy. Below are some tips to achieve the best chicken and dumplings:

  • Don’t peek! The key is to not peek into the pan while the dumplings are cooking. The dumplings need to gently steam in the simmering stew to result in a light texture.
  • Use cake flour: Using cake flour in place of all-purpose flour will also help the dumplings be lighter, as cake flour has less gluten than regular flour.
  • Brown the chicken: To coax more flavor into the stew base, we brown the chicken pieces before cooking them in the stew.
  • Make a roux: Browning the flour in a roux with rendered chicken fat will give the base more flavor, while thickening the stew.

What to Serve with Chicken and Dumplings

Chicken and dumplings is basically a meal unto itself. But if you’d like something extra on the side, go for a simple green vegetable, like steamed broccoli, sautéed greens, or roasted Brussels sprouts. A simple salad would also be great.

Want more classic comfort foods?

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Updated October 13, 2020 : We spiffed up this post to make it sparkle. No changes to the original recipe.

Chicken and Dumplings Recipe

  • Prep time: 15 minutes
  • Cook time: 45 minutes
  • Yield: Serves 6 to 8


For the chicken and vegetables:

  • 3 to 3 1/2 pounds chicken thighs and breasts, skin-on, bone-in, trimmed of excess fat
  • 2 teaspoons butter or extra virgin olive oil, or a combination of both
  • Salt
  • 1 quart chicken stock, homemade or store-bought
  • 2 to 3 celery stalks, trimmed and cut into 1/2-inch pieces (about 2 cups)
  • 3 medium carrots, peeled and cut into 1/2-inch pieces (about 2 cups)
  • 1 large onion, roughly chopped (about 2 cups)
  • 1/3 cup all-purpose flour
  • 1 teaspoon dried thyme
  • 1/4 cup dry sherry or vermouth (optional)
  • 1 tablespoon heavy cream (optional)
  • 3/4 cup frozen peas, thawed
  • 1/4 cup minced fresh parsley leaves
  • Ground black or white pepper

For the dumplings:

  • 2 cups (250 g) cake flour (can sub all-purpose flour, but use cake flour if you have it, your dumplings will be fluffier)
  • 2 teaspoons baking powder
  • 3/4 teaspoon salt
  • 2 tablespoons butter, melted
  • 3/4 cup milk
  • 1/4 cup minced fresh herb leaves such as parsley, chives, and tarragon (optional)


1 Heat the chicken stock to a gentle simmer in a medium pot.

2 Brown the chicken: In a large (8-quart or larger) thick-bottomed pot, heat the butter or olive oil over medium-high heat. Pat dry the chicken pieces and sprinkle with salt.

Working in batches, brown the chicken pieces, placing the pieces skin-side down first; this will render out fat you will use to build the stew later.

Chicken thighs skin side down in a stock pot for chicken dumplings. Skin-on chicken browning in a stock pot for chicken dumplings.

3 Poach the chicken in the stock: Once the chicken pieces are browned on all sides, remove them from the large pot, and turn off the heat. Remove and discard the skin from the chicken pieces and put the chicken pieces into the pot of simmering stock.

Poach the chicken in the stock until cooked through, about 20 minutes or so.

Remove the chicken pieces and set on a tray to cool for a few minutes. When the chicken pieces are cool to touch, pull the meat off the bones and cut into 2-inch chunks. Set aside.

4 Cook the vegetables until softened: Return the heat on the large pot to medium-high. When the pot is hot, add the onion, celery, carrot and thyme and sauté until soft, but not browned, about 4 to 5 minutes.

Diced carrots, celery and onion cooking for Chicken and Dumplings.

5 Add the flour and stir well. The flour will absorb the fat in the pot and will stick a little to the bottom. Reduce the heat to medium-low and stir the flour vegetable mixture constantly for 2 to 3 minutes. Do not let it burn.

Flour added to soup to make Chicken and Dumplings soup. Diced vegetables sauteed and stirred with a wooden spoon to make Chicken and Dumplings.

6 Add sherry, slowly add stock: Get a ladle ready and have the pot of simmering chicken stock nearby. Add the sherry to the flour vegetable mixture. It will sputter and seize up.

Add a ladle of hot chicken stock and stir well. It will be goopy. Add another ladle, then another, stirring all the while, until the broth comes together.

Add the rest of the chicken stock and the reserved chicken meat. Increase the heat and bring to a simmer, then reduce the heat to maintain a gentle simmer while you make the dumplings.

Creamy chicken dumpling soup in a stock pot.

7 Make the dumpling batter: Whisk together flour, baking powder, and salt in a medium bowl. Add (optional) chopped fresh herbs. Add melted butter and milk to the dry ingredients.

Gently mix with a wooden spoon until mixture just comes together. (Note: do not over-mix or your dumplings will turn out too dense.)

Homemade dumplings whisked in a metal bowl. Dumpling recipe mixed in a metal bowl.

8 Add dumplings to the stew: Drop dumpling batter into the simmering stew by heaping teaspoonfuls, over the surface of the stew. (Note that the dumplings will easily double in size as they cook.) Cover and simmer until dumplings are cooked through, about 15 minutes.

Once you have covered the pan, do not uncover and peek while the dumplings are cooking! In order for the dumplings to be light and fluffy, they must steam, not boil. Uncovering the pan releases the steam.

If after 15 minutes the dumplings are still not cooked through (use a toothpick or skewer to test), then cover pan again and cook for another 5 to 10 minutes.

Dumplings spooned onto the top of chicken soup. Stock pot with chicken dumplings floating on top.

9 Finish the stew: Gently stir in peas, parsley, and cream, if using. Add more salt to taste. Ladle portions of meat, sauce, vegetables, and dumplings into soup plates and serve. Note that the stew will continue to thicken the longer it sits.

Stock pot with peas and carrots being stirred into soup with dumplings. Stock pot with chicken and dumplings inside.

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Elise Bauer

Elise Bauer is the founder of Simply Recipes. Elise launched Simply Recipes in 2003 as a way to keep track of her family's recipes, and along the way grew it into one of the most popular cooking websites in the world. Elise is dedicated to helping home cooks be successful in the kitchen. Elise is a graduate of Stanford University, and lives in Sacramento, California.

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158 Comments / Reviews

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Did you make it? Rate it!

  1. Jen

    Came out PERFECT! This my first time making Chicken & Dumplings. Really cool how the dumplings fluffed up in the steam. I used shallots instead of onion, added two cloves of garlic, and agree that a bit more stock is needed. Delish comfort food on a cold snowy Aspen night! Thank you!


  2. Ron

    Really, really tasty. The only thing I would suggest is it needs almost twice the stock as stated. Actually, I only had broth in the house so I used that and it was still great, just needed more liquid.


  3. Barbara Pierson

    Absolutely delicious. My adult son doesn’t like onions so I chopped about 3” of leek finely. I cut back initially on the sherry, about half because I could add a bit later which I did. He had a date, he lives above me and he served this. It was a hit! Yummy!


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  4. Jimmy

    The soup part was good but the dumplings were like rubber dough balls. There wasn’t enough liquid with only 3/4 cup of milk to mix it together with two cups of flour. It was a dry crumbly mess so had to add more milk. They ended up chewy balls of cooked dough. Have had much better luck in the past making dumplings with Bisquick.

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  5. Karen from Minnesota

    Elise – My mom used to make dumplings and put them into her potato soup. I just loved those! One thing she did have in her dumplings was fresh-grated nutmeg. I tried that today and combined with fresh parsley, it was divine. It brought me way back from 82 years to my childhood!
    Thanks, Elise


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Dumplings recipe ladled in a bowl.Chicken and Dumplings