The Best Chicken and Dumplings: A Hug in a Bowl

On a cold day, is there anything better than a comforting, steaming bowl of chicken and dumplings? It’s the kind of dish that brings warmth right to your core, evoking cherished memories of family kitchens and recipes shared through the generations. This isn’t just a meal; it’s a feeling of home. We’re confident that we have perfected the recipe for the best chicken and dumplings, resulting in a dish that is both wonderfully satisfying and remarkably straightforward to prepare. We are excited to guide you through every step, from developing the richest, most flavourful stew to mastering those light, fluffy dumplings that bob on top like little clouds.

This meal represents the very heart of Southern comfort food, a beloved culinary classic that has been a source of delight at dinner tables for many years. Unlike other recipes which can sometimes yield a lacklustre broth or heavy, dense dumplings, our method ensures a perfectly balanced and beautifully textured dish, every single time. It’s the sort of recipe you’ll find yourself returning to, whether for a quiet family meal or for sharing with dear friends. Whilst we adore this classic, we know that hearty one-pot meals are always a hit. If you’re seeking another comforting dinner idea, our Low Carb Chicken Casserole is a brilliant and filling choice.

What Makes This Recipe Stand Out?

So, what exactly elevates our chicken and dumplings from good to truly exceptional? The secret lies in a few crucial details that transform a humble stew into something extraordinary. We begin by methodically building layers of flavour, searing the chicken and then gently sautéing a classic mirepoix of onions, carrots, and celery to establish a deep, savoury base. From there, we develop a velvety creamy chicken soup foundation that feels luxurious without ever being overly rich.

However, the undisputed stars of this dish are the dumplings. We’ve all had the disappointing experience of a gummy, undercooked dumpling. Our recipe for simple drop dumplings is utterly foolproof. They steam beautifully atop the simmering stew, soaking up all the magnificent flavours from the broth while managing to stay incredibly light and airy. This, we believe, is the key to a perfect bowl of homemade chicken and dumplings.

Why You’ll Love This Recipe

• Incredibly Flavourful: A deep, savoury broth that has all the taste of a slow-simmered stew, yet it’s ready in a little over an hour.
• Fluffy, Never-Soggy Dumplings: Our straightforward drop-dumpling method guarantees perfectly light and tender results every time.
• A True One-Pot Wonder: The entire meal comes together in a single pot, which means a streamlined cooking process and minimal washing up.
• Hearty and Satisfying: Filled with succulent chicken and nourishing vegetables, this is a complete and fulfilling meal for the whole family.
• Family-Friendly: The gentle, comforting tastes are a firm favourite with both kids and grown-ups, making it an ideal weeknight dinner.

Ingredients

• olive oil
• boneless, skinless chicken thighs
• celery stalks
• plain flour
• chicken stock
• double cream
• dried thyme
• bay leaves
• salt and freshly ground black pepper
• fresh parsley
• baking powder
• cold unsalted butter

We have organised the ingredients into two main sections: one for the stew and another for the dumplings. Using high-quality ingredients will significantly enhance the final flavour of your dish.

• For the Chicken Stew:
• 2 tbsp olive oil
• 900g boneless, skinless chicken thighs
• 1 large onion, finely chopped
• 2 medium carrots, diced
• 2 celery stalks, diced
• 3 cloves garlic, minced
• 60g plain flour
• 1.5 litres good-quality chicken stock
• 150ml double cream
• 1 tsp dried thyme
• 2 bay leaves
• Salt and freshly ground black pepper, to taste
• A handful of fresh parsley, chopped
• For the Dumplings:
• 250g plain flour
• 2 tsp baking powder
• 1 tsp sugar
• ½ tsp salt
• 50g cold unsalted butter, cubed
• 175ml milk

How to Make the Best Chicken and Dumplings: A Step-by-Step Guide

Just follow our simple steps to put together this amazing one-pot meal. We assure you, it’s much simpler than it looks!

1. Build Your Flavour Foundation

1. Sear the Chicken: Season the chicken thighs liberally with salt and pepper. In a large, heavy-based pot or a Dutch oven, heat the olive oil over a medium-high heat. Place the chicken thighs in the pot and cook for 3–4 minutes per side, until beautifully golden. They don’t need to be cooked through yet. Transfer the chicken to a plate and set it aside.
2. Sauté the Vegetables: Reduce the heat to medium and add the chopped onion, carrots, and celery to the pot. Cook for 8–10 minutes, stirring now and then, until the vegetables are soft and the onion looks translucent. Tip in the minced garlic and dried thyme, cooking for one more minute until you can smell the lovely aroma.
3. Create the Roux: Sprinkle the 60g of plain flour over the cooked vegetables. Stir it in continuously for about two minutes. This vital step cooks away the raw flour taste and is the secret to a beautifully thickened stew.

2. Simmer the Creamy Chicken Stew

1. Bring it all Together: Little by little, pour in the chicken stock, whisking as you go to ensure a smooth, lump-free sauce. Bring the liquid to a gentle simmer, making sure to scrape any flavourful browned bits from the bottom of the pot. Return the seared chicken thighs to the stew, along with the two bay leaves.
2. Cook the Chicken: Lower the heat, pop on the lid, and allow it to simmer gently for 20–25 minutes. This is when the chicken becomes perfectly cooked and wonderfully tender.
3. Shred and Finish: Carefully lift the cooked chicken out of the pot. Using two forks, shred the meat into generous, bite-sized pieces. Remove and discard the bay leaves. Stir the shredded chicken back into the stew, followed by the double cream and chopped fresh parsley. Bring it all back to a gentle simmer. Have a taste and adjust the seasoning with salt and pepper if you feel it needs it.

3. Craft and Cook the Perfect Dumplings

1. Mix the Dough: Whilst the chicken is simmering, it’s time to make the dumpling dough. In a medium-sized bowl, whisk together the 250g of flour, baking powder, sugar, and salt. Add the cold, cubed butter. With your fingertips, rub the butter into the flour until the mixture has the texture of coarse breadcrumbs.
2. Form the Dough: Pour in the milk and use a fork to lightly bring everything together into a soft, slightly sticky dough. It’s important not to overmix; just combine it until no dry flour remains. Overworking the dough is the main reason for tough dumplings!
3. Cook the Dumplings: Ensure the stew is at a steady, gentle simmer. Drop rounded tablespoonfuls of the dumpling dough over the surface of the stew. Leave a little space between them, as they will puff up and expand while cooking.
4. Steam to Perfection: As soon as all the dough is in, cover the pot with a tight-fitting lid and turn the heat down to low. Allow the dumplings to steam for exactly 15 minutes. It is crucial that you do not lift the lid during this period! The trapped steam is what cooks them through and creates that light, fluffy texture. Once the 15 minutes are up, take off the lid. The dumplings will be perfectly puffed and cooked. Serve straight away, with an extra sprinkle of fresh parsley.

Our Top Tips for a Perfect Result

• Use Chicken Thighs: We truly believe chicken thighs are best for this recipe. They contain more fat and flavour than breast meat, ensuring they remain incredibly juicy and tender throughout the simmering process.
• Don’t Overwork the Dough: For the fluffiest possible dumplings, mix the dough only until it has just combined. A gentle hand is the secret here.
• Resist the Urge to Peek: We cannot say this enough! Lifting the lid while the dumplings steam lets out the heat and steam, which is what can make them dense and heavy. Trust the timer and the process.
• Simmer, Don’t Boil: Your stew should be at a gentle, consistent simmer when the dumplings are added. If it’s bubbling too vigorously, the dumplings might fall apart.

Variations and Serving Suggestions

Recipe Variations

Although we believe this recipe is wonderful just as it is, it’s also highly versatile. Here are some simple ideas to try:

• Add More Veggies: For an extra boost of colour and goodness, feel free to stir in a cup of frozen peas or sweetcorn at the same time as the double cream.
• Use Leftover Chicken: If you have some leftover roast chicken, you can bypass the searing step entirely. Simply add your shredded, cooked chicken to the stew right at the end, just before you add the dumplings.
• Herb Variations: Experiment by adding a sprig of fresh rosemary to the stew as it simmers, or stir in some fresh dill with the parsley for a different, aromatic twist. If you enjoy getting creative with chicken dishes, our Garlic Parmesan Chicken Pasta Recipe is another excellent way to make a meal to remember.

What to Serve With It

This classic chicken stew with dumplings is a substantial meal in its own right, so you don’t really need to add much more! However, if you wish to round it out, a simple green salad dressed with a sharp vinaigrette provides a lovely, fresh counterpoint to the stew’s richness. Some warm, crusty bread is also a fantastic addition for soaking up every last bit of that delicious sauce.

A Rich History of Comfort

Chicken and dumplings is a dish with a long and storied past, widely considered to have originated in the American South during the tough economic period of the Great Depression. It was a very resourceful meal, created to make a single chicken stretch to feed an entire family by adding simple, low-cost dumplings. Its history is a powerful reminder of how something truly special can be made from humble ingredients. You can learn more about its hearty origins from culinary historians at sources like Southern Living. To this day, it stands as a cherished symbol of comfort, warmth, and wholesome home cooking.

FAQ

Conclusion: Your New Favourite Comfort Meal

So there you have it—our complete guide to making the most incredible, soul-warming bowl of chicken and dumplings you will ever try. This recipe is more than a list of instructions; it is an invitation to slow down, savour the cooking process, and create a meal that will be adored by everyone around your table. It is the ideal remedy for a cold day, a hectic week, or any time you feel in need of a little extra comfort.

Are you ready to create a bowl of pure, delicious comfort? Go on, gather your ingredients, pop on an apron, and let’s begin! We are certain that this will become your trusted, go-to recipe for the best chicken and dumplings. Please do leave a comment below to let us know how it turned out, or share some of your own family memories associated with this wonderful dish!

Recipe Card

Print Recipe
Pin Recipe

Prep: 20 mins
Cook: 55 mins
Serves: 4

Ingredients

• For the Stew:
• 2 tbsp olive oil
• 900g boneless, skinless chicken thighs
• 1 large onion, finely chopped
• 2 medium carrots, diced
• 2 celery stalks, diced
• 3 cloves garlic, minced
• 60g plain flour
• 1.5 litres good-quality chicken stock
• 150ml double cream
• 1 tsp dried thyme
• 2 bay leaves
• Salt and freshly ground black pepper, to taste
• A handful of fresh parsley, chopped
• For the Dumplings:
• 250g plain flour
• 2 tsp baking powder
• 1 tsp sugar
• ½ tsp salt
• 50g cold unsalted butter, cubed
• 175ml milk

Instructions

1. Season chicken with salt and pepper. Heat oil in a large pot over medium-high heat. Sear chicken for 3-4 minutes per side until golden, then set aside.
2. Reduce heat to medium. Sauté onion, carrots, and celery for 8-10 minutes until soft. Stir in garlic and thyme and cook for 1 more minute until fragrant.
3. Sprinkle 60g of flour over the vegetables and stir for 2 minutes to make a roux.
4. Gradually whisk in the chicken stock until smooth. Return the chicken and bay leaves to the pot. Bring to a simmer, then cover and cook for 20-25 minutes until tender.
5. Remove the chicken and shred it using two forks. Discard bay leaves.
6. Stir the shredded chicken, cream, and parsley back into the stew. Return to a simmer and season to taste.
7. To make the dumplings, whisk together 250g flour, baking powder, sugar, and salt in a bowl. Rub in the cold butter until the mixture resembles coarse breadcrumbs. Stir in the milk to form a soft dough, but do not overmix.
8. Drop rounded tablespoonfuls of dough onto the simmering stew. Cover tightly, reduce heat to low, and steam for 15 minutes without lifting the lid.
9. Serve immediately, garnished with extra fresh parsley if desired.

Nutrition (per serving, estimated): Calories: 1160, Carbs: 76 g, Protein: 70 g, Fat: 64 g