Chicken and Dumplings is a classic comfort food recipe. I grew up eating this on school nights, coming home from winter track practice to smells of chicken soup and biscuit batter. The base of this dish is a slightly thickened-up chicken soup…. not as thick as a chicken pot pie filling, but more stick-to-your-ribs than traditional soup. Then, free-form biscuits get dropped into the bubbling soup and steamed until you have a dozen pillowy dumpling floating and waiting to be devoured. It’s so good!
Ingredients needed to make Chicken and Dumplings
This recipe requires the typical myriad of chicken soup ingredients; celery, carrots, onions, sage, thyme, etc. I love this dish because of the versatility. It’s great for a warming family dinner, to serve to guests (if we can ever have those again), or to prep for a few days of lunches. It also transitions seamlessly between all-purpose flour and a 1-1 gluten free flour blend, so there are no issues if you need to eliminate the gluten. You’ll see options to make this meal dairy-free as well in the recipe section. Here’s the full list:
- Butter (or olive oil)
- Shredded chicken
- Yellow onion
- All-purpose flour (or 1-1 GF flour blend)
- Chicken broth
- Heavy cream (or full-fat unsweetened coconut milk)
- Fresh sage
- Fresh thyme
- Frozen peas (optional)
- Fresh parsley
- Baking powder
- Baking soda
- Milk (or full-fat unsweetened coconut milk)
Tools used to make Chicken and Dumplings
I can’t say it enough- I love soups. They require so few tools to pull off and they’re really hard to mess up. LOVE them. Here are all the tools you’ll need to make these Chicken and Dumplings easily:
- Sharp knife
- Cutting board
- Large Dutch oven with lid (or a soup pot)
- Medium mixing bowl
- Measuring cups and spoons
- A wooden spoon
- A ladle, for serving
- #40 (~1.5 tbsp) cookie scoop (optional, but very useful)
How to make Chicken and Dumplings
As mentioned above, this recipe is very akin to a traditional chicken soup crossed with a chicken pot pie filling. The process starts the same as any other soup, by chopping your onions, carrots, celery, and garlic and cooking them down in some butter. Once the veggies have started to take on a little color, you’ll sprinkle in some flour and fresh herbs to coat the veggies, then pour in the chicken broth and heavy cream. You’ll let the soup simmer over medium heat, stirring here and there, until it thickens up slightly.
While the soup thickens, you’ll prepare a basic biscuit batter of flour, an egg, butter, milk, and a few other ingredients. The batter will be a touch thicker than, say, a pancake batter, but you won’t believe how the dumplings cook up in the soup. It’s amazing!
Once the soup has thickened, add the shredded (and already cooked!) chicken and frozen peas, if using, to the pot. Taste for salt and pepper and adjust accordingly. Lower the heat so the soup is no longer boiling, then use a cookie scoop (or a small measuring cup) to drop roughly 2 tbsp worth of batter into the soup.. The batter will immediately come together to form floating dumplings once it hits the heat, then just keeping adding little scoops until all of the batter is used. Cover the pot completely and walk away for 15 minutes, then return to find the most amazing pot of chicken and dumplings! I love to serve this with fresh parsley over top and an extra crack of black pepper. That’s it!
Looking for other stick-to-your-ribs recipes?
Try these ideas from The Arden Cook!
For the Soup
2 tbsp salted butter (or ghee)
1 medium yellow onion, diced
3 medium carrots, finely chopped
5 stalks celery, finely chopped
2 cloves garlic, minced
2 tbsp all-purpose flour (or 1-1 GF flour blend)
4 ½ cups chicken broth
½ cup heavy cream (or full-fat coconut milk)
1 tbsp fresh sage, chopped (or 1 tsp dried)
1 tbsp fresh thyme, chopped (or 1 tsp dried)
2 cups cooked, shredded chicken
1 cup frozen peas (optional)
Chopped fresh parsley, for serving (optional)
Salt and freshly ground black pepper, to taste
For the Dumplings
1 cup plus 3 Tbsp all-purpose flour (or 1-1 GF flour blend)
1 ½ tsp baking powder
Rounded ¼ tsp baking soda
½ cup milk (or full-fat coconut milk)
5 tbsp butter, melted (or ghee)
1 large egg
¾ tsp salt
½ tsp freshly ground black pepper
- Heat butter in a large Dutch oven over medium heat. Once melted, add onions, carrots, celery, and a pinch each of salt and pepper. Sauté 4-5 minutes, until onions are translucent. Add garlic and cook 1-2 minutes more.
- Sprinkle in 2 Tbsp flour and the fresh herbs, then stir to coat the vegetables. Pour in the chicken broth, stirring constantly to avoid flour clumping. Then, add the heavy cream. Simmer over medium-low for 10-12 minutes, stirring occasionally, until the soup has thickened slightly.
- Meanwhile, make the dumpling batter. Combine all ingredients in a mixing bowl and mix thoroughly. Set aside.
- Once the soup has thickened, stir in the shredded chicken and frozen peas, if using. Lower the heat and ensure the soup is not bubbling, then use the cookie scoop or a small 1/4 cup measuring cup filled halfway to drop scoops of batter into the hot soup. The dumplings will immediately start to form and rise to the top. Repeat until all the batter has been scooped into the soup, then cover and simmer for 15 minutes.
- Remove the lid and garnish the soup with fresh parsley and another crack of black pepper. Ladle into bowls, ensuring every bowl gets plenty of soup and at least 1-2 dumplings each, and serve hot. Enjoy!
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