Introduction

Chicken and dumplings is a comforting classic that warms the soul with tender chicken and soft, fluffy dumplings in a savory broth. This hearty dish is perfect for cozy family dinners or any time you crave a taste of home.

A white bowl is filled with creamy chicken and dumpling soup, showing about two layers: the thick cream-colored broth at the bottom and soft, pale dough dumplings mixed with shredded light beige chicken pieces on top. The dumplings have a smooth texture, and there is a sprinkle of black pepper on the surface. In the center, a green parsley leaf adds color contrast. The bowl sits on a wooden board with a blue and white striped cloth and a silver spoon beside it, all placed on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2-3 chicken breasts (about 3 cups cooked chicken)
2 tablespoons oil (avocado or olive oil)

Salt and pepper, to taste
2 quarts chicken broth

2 cups all-purpose flour
1/2 teaspoon baking powder

2 tablespoons cold salted butter, cubed
1 cup milk
All-purpose flour (for dusting your counter and rolling out dumplings)

Instructions

Step 1: Preheat your oven to 350°F (175°C). Lightly spray a baking sheet with nonstick cooking spray.
Step 2: Place the chicken breasts on the prepared baking sheet. Drizzle with oil and season with salt and pepper.
Step 3: Bake the chicken for about 45 minutes, until it reaches an internal temperature of 165°F (74°C). Once cooked, shred the chicken using two forks.

Step 4: Pour the chicken broth into a large pot and warm it on the stovetop over medium heat while preparing the dumplings.
Step 5: In a medium bowl, combine the flour and baking powder. Add the cold, cubed butter.
Step 6: Use your fingers, a fork, or a pastry cutter to mix until the butter resembles tiny pebbles within the flour.

Step 7: Pour in the milk and stir until a dough forms.
Step 8: Generously dust your counter with flour. Place the dough on the floured surface and dust the top with more flour.
Step 9: Roll the dough out to about 1/4 inch thickness, adding more flour as needed to prevent sticking.

Step 10: Cut the dough into squares using a knife or pizza cutter.
Step 11: Dust the dumplings lightly with additional flour to keep them from sticking and to help thicken the broth.
Step 12: Bring the chicken broth to a boil. Add the shredded chicken and stir to combine.

Step 13: Add dumplings one at a time to the boiling broth, stirring frequently to prevent them from sticking together.
Step 14: Let the dumplings cook for 15-20 minutes. The broth will thicken, and dumplings may sink as they absorb the liquid.
Step 15: Test a dumpling to ensure it’s cooked through without any doughy taste, then serve hot.

Tips & Variations

For extra flavor, cook the chicken with onions and garlic or use homemade chicken broth.
Try adding fresh herbs like thyme or parsley to the broth for a fragrant boost.
If you prefer, use store-bought rotisserie chicken to save time.

For a richer broth, stir in a splash of heavy cream just before serving.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, adding a bit of water or broth if needed to loosen the sauce. Dumplings are best enjoyed fresh as they may soften further during storage.

How to Serve

A close-up of a large blue pot filled with clear broth soup containing shredded white chicken and pale macaroni pasta. A metal ladle is lifting a scoop of the soup showing a mix of soft, shredded chicken on top of short tubular macaroni noodles, all in a light broth. The pot is set on a white marbled surface, and the texture inside the pot is smooth and shiny. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken thighs instead of chicken breasts?

Yes, chicken thighs work well and can add extra flavor and moisture. Adjust cooking time as needed until the chicken reaches 165°F internally.

How can I prevent dumplings from sticking together?

Adding dumplings one at a time and stirring frequently helps keep them separate. Dusting them lightly with flour before adding to the broth also prevents sticking.