The epitome of comfort food, this homemade chicken and dumplings recipe delivers all the cozy, snowy, rainy, wintery vibes in one bowl. Creamy, hearty, and deeply comforting, this chicken stew with dumplings is topped with fluffy, tender dumplings that make each bite feel like a hug. It's easy to make, perfect for any time of the year, whenever comfort food is calling.
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Looking for more comforting recipes? Then you will love these recipes too! This classic hearty hamburger soup has been a family staple for decades and pairs well with a side of cheesy buttermilk biscuits or baguette garlic bread. Turkey shepherd's pie is another great option for the cooler weather, and don't forget about acorn squash and cauliflower soup!
Why You Will Love This Recipe
- Homemade chicken stew with dumplings is a comfort recipe, there are no two ways about it. It is the recipe you think of when the wind blows cold, the snowflakes fall, or when the rain pounds against your window.
- One-Pot Meal - Another bonus of this soup recipe is that it is made using one pot! No need to dirty the whole kitchen.
- Easy to Make - Chicken stew looks impressive when served, but this recipe is surprisingly easy to make.
- Simple Pantry Ingredients - This soup is made with pantry staple ingredients, and you probably already have all the ingredients you will need to make this!
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"This was delicious. Everyone in the family loved it! Thanks for the great recipe."
-Emilie
Ingredients You'll Need
- Chicken - this recipe calls for chicken breast, but you can use any kind of chicken or turkey that you have on hand! Chicken thighs, chicken breast, or even a whole fryer chicken can be used for this recipe. Check out this tutorial on how to spatchcock and cook a whole chicken. For an easier alternative, you can use shredded rotisserie chicken, too!
- Chicken Stock - can be substituted for homemade bone broth or vegetable stock.
- Cream - any kind of cream can be used in this recipe. You can use full-fat whipping cream, table cream, or half and half. This recipe has also been tested with homemade cashew cream and canned coconut milk as dairy-free options, and both work fabulously, too. (Keep in mind, if you are making this dairy-free to use vegan butter as well)
A full list of ingredients with exact quantities can be found on the recipe card below.
Recipe Modifications and Variations
- Make It Spicy - looking to spice up your homemade chicken and dumplings a little? Add some cayenne pepper to the soup. Start with a little, as this stuff goes a long way, remember you can always add more, but you can't take it away!
- Canned Biscuits - to make this soup even easier, you can use a tube of canned biscuits instead of making the dumplings from scratch. Cut the canned biscuits into bite-sized pieces and add them to the soup the same way the dumplings are added and cooked.
- Rotisserie Chicken - make this recipe easily with rotisserie chicken instead of cooking raw chicken from scratch.
- Gluten-Free - make this chicken and dumpling recipe gluten-free by substituting a 1-to-1 gluten-free flour mix for the flour in the soup and dumplings recipes. Ensure all other ingredients are made in a gluten-free facility, specifically the spices and baking powder.
If you like cozy comfort food made with hearty vegetables, you have to try my easy homemade beef stew, too!
How to Make Homemade Chicken and Dumplings
- Season the chicken breast with salt and pepper, and in a large heavy-bottomed pot or dutch oven add the vegetable oil and heat over medium heat. Cook the chicken breasts until fully cooked (165°F internally). Transfer the chicken breasts to a plate or large bowl and, using two forks, shred the chicken. Set the shredded chicken aside.
- Using the same dutch oven that you cooked the chicken in, melt the butter and add the onions and garlic. Scrape the bottom of the pot to loosen all of the chicken bits left behind. Cook for a couple of minutes until the onions start to soften. Take care not to let the butter burn.
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- Add the chopped celery, carrots, potatoes, parsley, basil, thyme, salt and pepper to the pot. Stir and cover with a tight-fitting lid. Let the vegetables cook for 5 minutes until softened.
- Sprinkle the flour over the top of the vegetables. Stir the flour in until it is fully combined, and let it cook for 1 minute. This creates a roux, which will thicken the stew.
- Add the stock, cream, and shredded chicken. Over medium heat, bring to a boil and then reduce the heat to a simmer. Cover the dutch oven with the lid and let it cook for 10-15 minutes. During this time, make the dumplings!
To Make the Dumplings
- In a medium-sized mixing bowl, combine the flour, milk, melted butter, olive oil, baking powder, parsley, basil, thyme, pepper, and salt. Mix together using a sturdy wooden spoon to create a shaggy dough. Turn the dough onto a lightly floured surface and knead for 2-3 minutes, adding flour as needed until a smooth dough forms.
- Pinch off a golf ball-sized piece of dough, and roll it into a ball. Repeat until all of the dough is portioned and rolled into balls. You should end up with about 15-16 dumplings. See my notes below for creating the perfect dumplings.
- Give the stew a quick stir and keep it at a simmer. Carefully plop the dumplings into the stew. Do not stir the stew after you have added the dumplings. Replace the lid and set a timer for 14 minutes. Do not open the lid during this time. The steam cooks the dumplings, so it is crucial to keep the lid sealed. Let the stew rest and cool for 5-10 minutes before serving.
Expert Tips
- How to scoop dumplings evenly - there are a few options for making sure your dumplings are consistently sized. This isn't necessary, but it will help ensure your dumplings cook all the way through. You can use a cookie scoop, a cooking scale, or just eyeball it like I do. The dumplings should be roughly the size of a golf ball or weigh around 45 grams each. This recipe makes 15-16 dumplings.
- Don't scale down the butter - does a third of a cup of butter seem like a lot? Yes, but it is necessary. When the flour is added, it absorbs the butter to make a roux, and that is what is used to thicken the stew, plus it gives the soup a creamy, luscious flavor.
Frequently Asked Questions
There are a few reasons why your dumplings might not be cooking through:
1. Use a tight-fitting lid on your pot. This is why I like to use a dutch oven, the lid is heavy and is not going to let any steam escape.
2. Do not remove the lid during the cooking time. The steam trapped in the pot is what cooks the dumplings, so no peeking!
3. The dumplings are too big. Make sure your dumplings are roughly the size of a golf ball. The recipe should make about 15-16 dumplings. Error on the side of making smaller dumplings rather than larger ones if you are having trouble getting the dumplings to cook through.
If you find that the chicken stew is a little "soupy" for your liking and you would like it to be thicker, I recommend using a cornstarch slurry to thicken the stew.
To make a slurry, add 2-3 teaspoons of cornstarch to ¼ cup of cold water and stir until the cornstarch is completely dissolved. Pour the slurry into the hot soup and stir, and you will notice the soup thickens almost instantly. Add this slurry with a light hand, remember you can always add more, but you can't take it away! Add just enough for the soup to be thickened to your liking and discard the rest, you may not use the entire ¼ cup of slurry.
Serve homemade chicken and dumplings with garlic bread, a side salad, or a light sandwich!
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. When reheating, you might need to add more stock as the dumplings tend to soak up a little extra liquid while being stored, but it is not necessary.
Yes, it freezes wonderfully! Freeze individual portions in these deli containers or larger portions in zip-top bags. Freeze for up to 3 months and reheat in a saucepan on the stove.
What to Serve with Chicken Stew
Side dishes for chicken and dumplings can be anything you like! Traditional pairings would be something along the lines of a homemade, crispy garlic bread, a side salad or a light sandwich.
More Cozy and Warm Soup & Stew Recipes
Looking for more soup and stew recipes like this? Try these:
📖 Recipe
Homemade Chicken and Dumplings
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Print Recipe Pin RecipeIngredients
- 2 Tablespoons Vegetable Oil
- 2 Chicken Breasts
- Salt and Pepper to taste
- ⅓ cup Butter
- 1 medium Yellow Onion diced
- 1 ½ teaspoons Garlic minced
- 2 stalks Celery diced (around 1 cup)
- 2 large Carrots diced (around 1 cup)
- 8 Baby Potatoes cubed (around 1- 1 ½ cups)
- 1 Tablespoon Parsley
- 1 teaspoon Basil
- ½ teaspoon Thyme
- Salt and Pepper to taste
- ¼ cup All Purpose Flour
- 8 cups Chicken or Vegetable Stock
- 1 ½ cups Cream*
Dumplings
- 2 cups All Purpose Flour
- 1 cup Milk** of choice
- 2 Tablespoons Butter melted
- 2 Tablespoons Extra Virgin Olive Oil
- 1 Tablespoon Baking Powder
- 1 ½ teaspoons Parsley
- ½ teaspoon Basil
- ½ teaspoon Thyme
- ½ teaspoon Pepper
- ¼ teaspoon Salt
Instructions
To Make the Soup
- Season the chicken breast generously with salt and pepper. In a large heavy bottomed pot or dutch oven, add the vegetable oil and heat over medium heat. Once the oil is heated, add the seasoned chicken breasts and cook, flipping regularly until fully cooked (or until an internal temperature of 165℉ is reached). Transfer the chicken breasts to a plate and using two forks, shred the chicken, set aside.
- Over medium-low heat, using the same pot add and melt the butter. Scrape the bottom of the pot gently to release any stuck-on bits. When the butter is fully melted, add the diced onion and minced garlic and saute until fragrant and the onion just starts to soften, about 2 minutes.
- Add the celery, carrots, baby potatoes, parsley, basil, thyme, salt and pepper. Stir to combine and cover the pot with a tight-fitting lid. Let the vegetables cook for 5 minutes, stirring occasionally. Sprinkle the flour over top of the vegetables and stir it in, until it is fully combined, cook for another minute. Add the chicken stock, cream, and shredded chicken and bring the soup to a boil, once boiling, reduce the heat to a simmer. Cover and let cook for 10-15 minutes.
To Make the Dumplings
- In a medium-sized mixing bowl, combine the flour, milk, melted butter, olive oil, baking powder, parsley, basil, thyme, pepper, and salt. Mix together using a sturdy wooden spoon to create a shaggy dough. Turn the dough onto a lightly floured surface and knead for 2-3 minutes, adding flour as needed until a smooth soft dough is formed. Pinch off golf ball-sized pieces of dough and roll them into a ball. Repeat until all of the dough is portioned and rolled into balls. This recipe makes 15-16 dumplings.
- Give the soup a quick stir, and keep the stew at a simmer. Plop the dumplings into the soup. Replace the lid and set a timer for 14 minutes. Do not open the lid during this time. The steam will cook the dumplings so it is crucial to keep the lid on. Remove from heat, remove the lid, and let the soup rest for 5 minutes before serving.
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Notes
- Use a shredded rotisserie chicken instead of chicken breasts for an easy meal.
- The dumplings should be approximately the size of a golf ball, or 45 grams when rolling. This recipe makes 15-16 dumplings. Making the dumplings too large may result in the dumplings being undercooked.
- Canned biscuits can be used instead of making dumplings from scratch. To use canned biscuits, cut the biscuits into 1-2" cubes and cook as directed in the recipe.
- If you would like to make the soup thicker, use a cornstarch slurry, but use it sparingly. Combine ¼ cup of cold water with 2-3 teaspoon cornstarch, stir together and add to soup slowly until the desired thickness has been reached.
- Leftover chicken and dumplings can be stored in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months.
Nutrition
The nutritional information provided is an estimate based on an online nutrition calculator and it will vary based on the ingredients that you use.
Jess says
I made this last night and it was SOOO GOOD!! Your recipe was so easy to follow and it was a really enjoyable recipe to make. Thank you!
Jessica says
Awe, thank you so much! I am SO happy that you loved it!! ?
Emilie says
This was delicious. Everyone in the family loved it! Thanks for the great recipe.
Jessica says
You're welcome! I am so happy that your family loved it! 💕
Rachel says
The milk for the dumplings just says 1 milk. What is the measurements? I’m looking forward to making this and dropping some off on relatives porches for a social-distancing family dinner.
Jessica says
Oh, I am sorry! I totally missed that, it is 1 cup of Milk. I will update the recipe now. I love this idea of delivering to friends and family during this time ❤️
Kellie says
Wow, you are making me look good in front of my family! Lol. What a great flavor this turns out to be. I tried to do this quickly and woh my appliances so I pressure cooked the potatoes separately while I did the rest for 3 mins. Also I through everything called for the dumplings in my mixer with my pastry paddle and turned it on #2 speed for 1 min and voila! Dough was perfect. Thanks, you never cease to amaze me with your pictures and recipes.
Jessica says
Lovely! I am so happy it worked out as a quick meal!
Taylor says
I love this recipe and make it frequently! However, every time I make it, some of the dumplings come out dense and raw, while others are perfectly cooked and fluffy. Any idea why this happens and how to prevent it?