There is nothing like Chicken and Dumplings, y’all. It’s the coziest pot of hearty chicken and a variety of tender veggies married in a rich and flavorful broth with pillowy-soft dumplings. This chicken and dumplings recipe is so easy to make and the perfect go-to soup to chill with when the craving hits. Mmm, it’s sooo delicious!

chicken and dumplings in bowls with spoon

Whenever I think about chicken and dumplings, it instantly reminds me of my childhood. It’s such a nostalgic favorite of mine that I enjoy no matter the season but especially as we inch closer to fall. There are many versions of this famed soup, too. I’ve tried different takes on this iconic dish from basic chicken with gravy and flat dumplings to chicken with heaps of veggies and tiny dumplings. Of all the recipes, this one is my trusted go-to!

chicken and dumplings in bowls with black spoon

The Best Chicken and Dumplings! 😏

Listen, if you fancy yourself some good ole chicken stew with the fluffiest, most tender dumplings…I *strongly* urge you to give this recipe a whirl! So, what’s going on here exactly? Let’s get into it. The chicken soup base is loaded with tender veggies like carrots, celery, peas, and leeks. And ain’t no bland chicken soup here at all; this one has fresh herbs, savory spices, and aromatics that make it so fragrant and delicious, too. It’s a solid, reliable chicken and dumplings recipe I tell ya!

ingredients for chicken and dumplings

Ingredients You’ll Need For This Chicken and Dumplings Recipe

(Note: the full ingredients list, including measurements, is provided in the recipe card directly below.)

  • Butter: For sautéing the veggies and also making the dumplings.
  • Veggies & aromatics: Onion, carrots, celery, leeks, and peas.
  • Garlic: I love garlic paste but minced also works!
  • Spices: I use salt, pepper, and ground allspice for a lovely aromatic note.
  • Flour: This helps to soak up any remaining fat and thicken the stew.
  • Chicken: I use chicken thighs but chicken breasts are also great.
  • Herbs: We’ll use fresh thyme + rosemary for a fragrant herbaceous punch.
  • Chicken broth: Heaps of chicken-based flavor and is essential to develop this stew!
  • Cream: For finishing and adds some creaminess that’s so swoon-worthy.

& For The Pillow-Soft Dumplings…

  • Flour: This kicks off the dumpling base.
  • Cornmeal: Adds a subtle flavor and texture that’s chef’s kiss!
  • Baking powder: Ensures a light and airy, plump dumpling.
  • Salt/pepper: Yup, we season our dumplings, too!
  • Butter: For a little buttery, tender richness, mmm.
  • Buttermilk: Adds a little tang and keeps them tender.
sautéed veggies in large pot
raw dumplings mixture in bowl

How To Make Chicken and Dumplings:

(Note: please see the recipe card directly below for the complete written instructions.)

  • Sauté the veg & develop the base. In a large dutch oven, melt butter over medium-high heat. Once sizzling, add the onion, carrots, celery, and leek. Sauté the veggies, stirring often, until tender and golden brown. Then stir in the garlic and continue cooking until the garlic is fragrant, about 1 minute. Season the veggies with salt/pepper and ground allspice and stir the spices with the veggie mixture for about 1 minute.
  • Add aromatics & chicken. Then sprinkle the flour over the veggie mixture and stir to combine; continue cooking until the flour dissipates and has been absorbed, about 2-3 minutes. Add the chicken thighs and fresh thyme + chopped rosemary and stir the chicken to combine with the veggies. Then cover the chicken with the stock/broth and stir once more to ensure everything is fully combined.
  • Let the chicken cook through. Cover the pot and let the chicken simmer for 25-30 minutes over medium heat- or until the chicken is cooked through. After cooking the chicken, remove the chicken and transfer it to a cutting board and shred the chicken. Then return the shredded chicken to the pot along with the cream, and stir until well combined.
  • Simmer the soup & prep dumpling dough. Bring the soup up to a rolling boil and let simmer. Then reduce the heat to medium-low. Meanwhile, let’s prepare the dumplings. In a large bowl, combine the flour, cornmeal, baking powder, and salt/pepper- to taste. Whisk the dry ingredients well to combine. Then add the melted butter and buttermilk and stir with a spatula until a dough forms.
chicken and dumplings in large pot with wooden spoon

Add The Dumplings & Finish

  • Finish soup & add dumplings. Back to the soup, stir in the frozen peas. Then use a scooper or spoon to drop the raw dumpling mixture right on top of the soup, scattering them all around the surface. Then cover the pot with a lid and let the soup simmer over low heat for 15-18 minutes or until the dumplings are cooked through.
  • Taste the stew and adjust with salt/pepper to your desired preference, as needed. Serve the chicken and dumplings immediately and enjoy! 😌 🥣

Recipe Tips + Tricks & More Information

As with many recipes, you may have additional questions about this chicken and dumplings recipe. Like other BBR recipes, I always advise sticking to the recipe as it is written in the recipe card. However, here’s some extra info:

  • Let’s talk chicken. I prefer the richness of dark meat chicken because they’re more flavorful. Boneless/skinless chicken thighs are my go-to but boneless/skinless chicken breasts can easily be used for this chicken and dumplings recipe, y’all.
  • Gluten-free needs? Swap the all-purpose flour for any gluten-free baking flour as a 1:1 ratio (we love Bob’s Red Mill gf flour!).
  • Dairy-free needs? I got you…canned coconut cream is an easy sub for heavy cream.
chicken and dumplings in bowl with spoon

There is nothing like Chicken and Dumplings, the epitome of comforting food that hits the belly just right mmhmm. Be sure to tag @butterbeready in your BBR recipe creations, I sure love to see it when you do. Until next time! 🤟🏾

Check out these other cozy recipes:

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chicken and dumplings in bowls with spoon

The Best Chicken and Dumplings You’ll Ever Eat

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 6 reviews
  • Author: Quin Liburd
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes
  • Yield: 6-8
  • Category: Soups & Stews
  • Method: Stovetop
  • Cuisine: Southern
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Description

There is nothing like Chicken and Dumplings, y’all. It’s the coziest pot of hearty chicken and a variety of tender veggies married in a rich and flavorful broth with pillowy-soft dumplings. This chicken and dumplings recipe is so easy to make and the perfect go-to soup to chill with when the craving hits. Mmm, it’s sooo delicious!

Ingredients

  • ½ cup (1 stick) unsalted butter
  • 1 medium yellow onion, chopped
  • 4 large carrots, chopped
  • 4 celery stalks, diced
  • 1 large leek, pale green & white part only, cut in half lengthwise & then chopped- (about 1 cup)
  • 2 tablespoons garlic paste
  • Kosher salt & fresh ground black pepper- to taste
  • ½ teaspoon ground allspice
  • ¼ cup all-purpose flour
  • 2 lbs boneless/skinless chicken thighs
  • 6 sprigs fresh thyme, destemmed
  • 1 tablespoon fresh chopped rosemary
  • 6 cups chicken stock or broth
  • ½ cup heavy whipping cream (or coconut cream as dairy-free sub)
  • 1 cup frozen green peas

For the dumplings:

  • 1 ½ cups all-purpose flour
  • ½ cup fine yellow cornmeal
  • 1 tablespoon baking powder
  • Kosher salt & fresh ground black pepper- to taste
  • 5 tablespoons butter, melted
  • 1 cup buttermilk

Instructions

  1. In a large dutch oven or stock pot, melt butter over medium-high heat. Once sizzling, add the onion, carrots, celery, and leek. Sauté the veggies, stirring often, until tender and golden brown, about 10-15 minutes. If you notice the veggies browning too quickly, reduce the heat to medium. Then stir in the garlic and continue cooking until the garlic is fragrant, about 1 minute. Season the veggies with salt/pepper- to taste, and the ground allspice and stir the spices with the veggie mixture for about 1 minute.
  2. Then sprinkle the flour over the veggie mixture and stir to combine; continue cooking until the flour dissipates and the mixture is golden brown and most of the butter has been absorbed, about 2-3 minutes
  3. Then add the chicken thighs and fresh thyme + chopped rosemary and stir the chicken to combine with the veggies. Then cover the chicken with the stock/broth and stir once more to ensure everything is fully combined.
  4. Cover the pot and let the chicken simmer for 25-30 minutes over medium heat- or until the chicken is cooked through. 
  5. After cooking the chicken, use a slotted utensil to remove the chicken and transfer it to a cutting board or rimmed baking sheet and shred the chicken with two forks. Then return the shredded chicken to the pot along with any residual juices as well as the heavy cream, and stir until well combined.
  6. Bring the soup up to a rolling boil and let simmer for about 5-6 minutes. Then reduce the heat to medium-low. Meanwhile, let’s prepare the dumplings.
  7. To make the dumplings: In a large bowl, combine the flour, cornmeal, baking powder, and salt/pepper- to taste. Whisk the dry ingredients well to combine. Then add the melted butter and buttermilk and stir with a spatula until a dough forms.
  8. Back to the soup, stir in the frozen peas. Then use a medium spring-loaded ice cream scoop to scoop and drop the raw dumpling mixture right on top of the soup, scattering them all around the surface. Spoon some of the soup broth over the tops of the dumplings. Then cover the pot with a lid and let the soup simmer over low heat for 15-18 minutes or until the dumplings are cooked through. When fully cooked, the dumplings will be nice and plump, almost doubling in size. You can test dumplings for doneness if you’d like by cutting through one and ensuring it’s tender with no dryness.
  9. Taste the soup and adjust with salt/pepper to your desired preference, if needed. Serve the chicken and dumplings immediately. Enjoy!

Notes

  1. Gluten-free needs? Swap the all-purpose flour for any gluten-free baking flour as a 1:1 ratio (we love Bob’s Red Mill gf flour!).
  2. Please read blog post in its entirety for more tips + tricks.

Recipe by: Quin Liburd- Butter Be Ready

Photography by: Ashley McLaughlin