Irresistible Chicken and Dumplings Recipe Ready in Under 1 Hour

There’s something about a big pot of chicken and dumplings that just feels like a warm hug on a chilly day. It’s the ultimate comfort food, and in my house, it’s the dish we turn to when we need a little extra coziness. My grandma used to make it every Sunday, and the smell of that rich broth and fluffy dumplings would fill the kitchen, drawing everyone to the table. Now, it’s my go-to when I want to bring that same feeling to my own family. Simple, hearty, and oh-so-satisfying, chicken and dumplings is the kind of meal that feels like home.

Why You’ll Love These Chicken and Dumplings

This isn’t just any chicken and dumplings—it’s the kind of meal that makes everyone at the table happy. Here’s why:

• Comfort in a bowl: That rich broth and fluffy dumplings? Pure coziness, especially on chilly nights.
• Easier than you think: No fancy techniques, just simple steps for a homemade taste.
• Hearty and filling: Tender chicken, veggies, and dumplings make it a meal all on its own.
• Kid-approved: Even picky eaters can’t resist those soft, pillowy dumplings.

It’s the kind of recipe you’ll crave again and again—trust me, I’ve been there!

Ingredients for Chicken and Dumplings

This recipe keeps things simple with pantry staples, but trust me—the magic is in the details. I’ve divided everything into two parts so you can prep without scrambling. Here’s what you’ll need:

For the Chicken & Broth

• 1 whole chicken (about 3-4 lbs), cut into pieces (or use 4 cups shredded cooked chicken to save time)
• 8 cups water or chicken broth (homemade if you’ve got it!)
• 1 onion, chopped (yellow or white—whatever’s in your pantry)
• 2 carrots, diced (no need to peel if they’re fresh)
• 2 celery stalks, diced (leaves add extra flavor, so toss ’em in!)
• 2 cloves garlic, minced (or 1 tsp garlic powder in a pinch)
• 1 tsp salt (adjust to taste)
• ½ tsp black pepper (freshly cracked is best)
• 1 tsp dried thyme (or 1 tbsp fresh if you’re feeling fancy)

For the Dumplings

• 2 cups all-purpose flour (spooned and leveled—no packing!)
• 1 tbsp baking powder (yes, a full tablespoon—it’s key for fluffiness)
• ½ tsp salt
• 1 cup whole milk (or buttermilk for extra tang)
• 2 tbsp butter, melted (salted or unsalted both work)

See? Nothing fussy—just good, honest ingredients that come together into something amazing.

How to Make Chicken and Dumplings

Preparing the Chicken and Broth

First, grab your largest pot—this is a one-pot wonder, and you’ll need the space! Add the chicken pieces, water or broth, onion, carrots, celery, garlic, salt, pepper, and thyme. Bring it all to a boil over medium-high heat. Once it’s bubbling, reduce the heat to low and let it simmer gently for about 1 hour. This slow simmer coaxes all the flavor out of the chicken and veggies, creating the most amazing broth. You’ll know it’s ready when the chicken is fall-apart tender.

Next, carefully remove the chicken from the pot and let it cool slightly. Use two forks to shred the meat, discarding any bones or skin. Return the shredded chicken to the pot—it’s like a reunion of flavor! Give the broth a taste and adjust the seasoning if needed. Don’t skimp on the salt—it’s what makes the broth sing.

Making the Dumplings

While the chicken is simmering, let’s whip up those dumplings. In a medium bowl, whisk together the flour, baking powder, and salt. Make a well in the center and pour in the milk and melted butter. Stir just until the dough comes together—don’t overmix! Overworking the dough will make your dumplings tough, and we want them light and fluffy.

Once the chicken and broth are ready, bring the pot back to a gentle simmer. Drop spoonfuls of the dumpling dough into the broth—I like to use a tablespoon, but you can eyeball it if you’re feeling confident. Cover the pot immediately and let the dumplings cook for 15 minutes. Here’s the golden rule: do not lift the lid while they’re cooking! That steam is what makes them puff up perfectly. When the timer goes off, you’ll have tender, pillowy dumplings floating in that rich, flavorful broth. Serve it up hot and watch everyone dig in!

Tips for Perfect Chicken and Dumplings

Want to take your chicken and dumplings to the next level? Here are my tried-and-true tips:

• Use leftover chicken: Rotisserie chicken or leftover roasted chicken works wonders and cuts the cooking time in half—just shred and add to the broth.
• Adjust the broth: If it’s too thin, simmer uncovered for 10 minutes to reduce. Too thick? Add a splash of broth or water.
• Add extra veggies: Toss in a handful of frozen peas or corn during the last 5 minutes for a pop of color and flavor.
• Don’t overmix the dough: Stir the dumpling dough just until it comes together—lumps are okay! Overmixing leads to dense dumplings.
• Keep the lid on: Resist the urge to peek while the dumplings cook. That steam is their secret to fluffiness!

Variations on Chicken and Dumplings

Once you’ve mastered the basics, try these easy twists to mix things up:

• Herb lover’s version: Stir a handful of fresh parsley or dill into the dumpling dough for a bright, fresh flavor.
• Shortcut style: Use store-bought rotisserie chicken and skip straight to making the broth—perfect for busy weeknights.
• Gluten-free option: Swap the flour for a 1:1 gluten-free blend—just add an extra splash of milk if the dough seems too stiff.

The beauty of this recipe? It’s endlessly adaptable to whatever you’re craving!

Serving Suggestions for Chicken and Dumplings

This dish shines all on its own, but if you’re craving a little something extra, try a crisp green salad or warm crusty bread for dipping—perfect for soaking up every last drop of that delicious broth! For a fresh side, consider a classic Caesar salad.

Storing and Reheating Chicken and Dumplings

Leftovers? Lucky you! Store them in an airtight container in the fridge for up to 3 days. When reheating, go low and slow—a gentle warm-up on the stovetop with a splash of broth keeps the dumplings from turning gummy. Just don’t let it boil vigorously, or those perfect dumplings might fall apart!

Chicken and Dumplings Nutrition

Nutritional values are estimates and vary based on ingredients. A typical serving contains about 420 calories, 28g protein, and 45g carbs. For more information on nutritional guidelines, you can refer to resources like the National Nutrition Guidelines.

FAQs About Chicken and Dumplings

Q1. Can I use pre-cooked chicken for this recipe?
Absolutely! Rotisserie chicken or leftover roasted chicken works beautifully—just shred it and add it to the broth when you’d normally return the cooked chicken. This cuts the cooking time down to about 30 minutes total. The broth won’t be quite as rich, but it’s a great shortcut for busy nights.

Q2. Why are my dumplings dense instead of fluffy?
Two likely culprits: overmixing the dough or lifting the lid while they cook. Stir the dumpling dough just until combined—lumps are fine! And whatever you do, resist peeking while they steam. That trapped heat is what makes them puff up perfectly.

Q3. Can I make chicken and dumplings ahead of time?
You can prep the broth and chicken ahead, but I don’t recommend making the dumplings in advance. They’re best cooked fresh. Store the broth in the fridge for up to 2 days, then reheat and add dumplings when ready to serve.

Q4. What if my broth is too thin?
Easy fix! Just simmer uncovered for 10-15 minutes to reduce it. If you’re in a hurry, mix 1 tbsp cornstarch with 2 tbsp cold water and stir it in—this’ll thicken it up nicely without changing the flavor.

Q5. Can I freeze chicken and dumplings?
The broth and chicken freeze well, but dumplings turn mushy when thawed. If freezing, leave them out and make fresh dumplings when you reheat the broth. Your future self will thank you!

Share Your Chicken and Dumplings

Made this recipe? I’d love to see your cozy creations—tag me or leave a review so I can cheer you on!

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