Some recipes just remind you of traditional homestyle cooking. For me, chicken and dumplings is one of them. With juicy pieces of chicken, fresh vegetables and little clouds of dumpling dough, every spoonful of this soup takes me back to visits at my grandma’s house.
This classic version is, without a doubt, the best chicken and dumplings recipe. It’s chock-full of everything you want (and need) in a delicious homemade soup recipe and is made the old-fashioned way: low and slow. Busy weeknight? Opt for this quick chicken and dumplings made with frozen biscuits. This recipe is for those slow, chilly weekends when you want something simmering away on the stovetop while you curl up in a blanket with your favorite book or movie.
What are chicken and dumplings?
Chicken and dumplings is a comforting chicken soup topped with uncooked dumplings that puff up as they cook in the simmering liquid. Depending on where you live, the chicken and dumpling soup base might be thin and brothy or have a thick, creamy consistency like gravy. The soup almost always contains chicken and vegetables, but the dumplings vary from fluffy, drop-style dumplings to thin, noodle-like or biscuity dumplings.
What are the different types of dumplings?
There are three main types of dumplings used in chicken and dumplings recipes:
- Drop-style dumplings: These dumplings are made with a leavening agent like baking powder to help the dough puff up into soft, pillowy bites. The dough is scooped directly from the bowl and dropped onto the surface of the hot soup, where it steams to a somewhat spongey texture. This is the type of dumpling we use in this recipe.
- Rolled dumplings: These dumplings are made with lard or shortening. The dough is rolled out and cut into strips or irregular pieces (as seen in Dolly Parton’s chicken and dumplings). They simmer in the soup, giving them a slight chew and the appearance of thick-cut noodles.
- Biscuit-style dumplings: These dumplings are made with biscuit dough (like 2-ingredient biscuits or store-bought biscuits). The dough is rolled and cut into large or small biscuits, which steam like drop biscuits when placed onto the soup’s surface. Biscuit dumplings have more structure than drop dumplings, so they’re firmer and less airy.
Chicken and Dumplings Ingredients
- Chicken: The best chicken and dumpling soup is made with whole chicken for a nice mix of white and dark meat. You can substitute bone-in chicken pieces, but we don’t recommend boneless chicken. The bones add a ton of flavor and ensure the chicken stays ultra-moist and juicy.
- Flour: Dredging the chicken in flour helps it brown as it sears in the pan. Flour also thickens the soup while it simmers.
- Chicken stock and heavy cream: This combination forms the flavorful base of chicken dumpling soup. The chicken stock is savory, and the cream adds richness and body. You can use your favorite store-bought brand of chicken stock or homemade chicken stock—your choice.
- White wine: Wine adds depth to the soup. Choose a crisp white wine with nice acidity, like a pinot grigio or sauvignon blanc. To omit the wine, swap in apple cider instead (as we do in this apple cider chicken ‘n’ dumplings recipe).
- Aromatics and seasonings: This easy chicken and dumpling soup uses a traditional mirepoix of carrots, celery and onions, plus a little garlic. Bay leaves and whole peppercorns season the broth, and fresh herbs like parsley and thyme finish the dish with a punch of color and freshness. Finally, sugar counters the acidity of the wine and balances the soup’s savory flavors.
- Homemade drop dumplings: Like most recipes with drop dumplings, our dumpling dough consists of flour, baking powder, salt, melted butter and milk. The dough comes together in about a minute with very little mixing.
Directions
Step 1: Brown the chicken
In a shallow bowl, mix 1/2 cup flour, salt and pepper. Add the chicken, one piece at a time, and toss to coat, shaking off any excess. In a 6-quart stockpot or Dutch oven, heat the oil over medium-high heat. Brown the chicken in batches on all sides, then remove from the pot.
Editor’s Tip: Don’t discard the chicken drippings. They’re packed with flavor and will be used in the next step to saute the vegetables.
Step 2: Saute the vegetables
Add the onion, carrots and celery to the same pot. Cook and stir for six to eight minutes or until the onion is tender. Add the garlic and cook, stirring, for one minute longer.
Step 3: Make a roux
Stir in 1/4 cup of flour until blended. Then, gradually add the stock, stirring constantly to ensure there are no lumps in the soup.
Step 4: Simmer the soup
Stir in the wine, sugar, bay leaves and peppercorns. Return the chicken to the pot and bring the mixture to a boil. Reduce the heat and simmer, covered, for 20 to 25 minutes or until the chicken juices run clear.
Editor’s Tip: The chicken is fully cooked once its juices run clear and the meat reaches an internal temperature of 165°F with an instant-read thermometer.
Step 5: Mix the dumpling dough
In a bowl, whisk together the flour, baking powder and salt. In another bowl, whisk together the milk and melted butter until blended. Add the milk mixture to the flour and stir just until moistened. Do not overmix.
Editor’s Tip:Â Overmixing can overdevelop the gluten in the flour and create tough dumplings. It’s OK if the dough is soft and a little sticky. That means it has enough moisture to turn into a fluffy dumpling.
Step 6: Form the drop dumplings
Drop the dough by rounded tablespoonfuls onto a parchment-lined baking sheet and set aside.
Editor’s Tip: This resting step is essential! Giving the dumplings time to rest allows the baking powder to produce gas bubbles, which helps them stay as light as air.
Step 7: Shred the chicken
Remove the chicken from the stockpot and allow it to cool slightly. Discard the bay leaves and skim the fat from the soup.
Remove the skin and bones from the chicken and discard them. Using two forks, coarsely shred the meat into 1- to 1-1/2-inch pieces. Return the chicken to the soup. Cook, covered, on high until the soup reaches a simmer.
Step 8: Steam the dumplings
Drop the dumplings on top of the simmering soup, a few at a time. Reduce the heat to low and cook, covered, for 15 to 18 minutes or until a toothpick inserted into the center of the dumplings comes out clean. Do not lift the lid while the dumplings steam.
Editor’s Tip: Resist the temptation to lift the lid! The dumplings cook faster in a covered pot, ensuring a light and airy consistency. To avoid the dumplings from fusing together (forming one supermassive dumpling blob), don’t drop all the dumplings in at once. Drop four or five, and allow a few seconds to pass so the edges can firm up.
Step 9: Finish with cream and herbs
Gently stir in the cream and sprinkle with parsley and thyme. Season with additional salt and pepper to taste.
Recipe Variations
- Make slow-cooker chicken and dumpling soup: To make slow-cooker chicken and dumplings, brown the chicken, saute the veggies and make the roux as directed. Transfer them to a 6-quart slow cooker with the wine, sugar, bay leaves and peppercorns. Drop the dumplings on top, and cover the slow cooker. Cook on low until bubbly and dumplings are set, six to eight hours. Stir in the cream and herbs before serving.
- Use rotisserie chicken: Rotisserie chicken is one of our favorite dinnertime shortcuts! To use pre-cooked chicken, start the soup by sauteing the vegetables in 2 tablespoons of oil or butter rather than chicken drippings. Prepare the recipe as directed, adding the cooked chicken to the soup before steaming the dumplings.
- Add flavor to the dumplings: Add a teaspoon or two of dried herbs to the dumpling dough for extra flavor. Try Italian seasoning or a combination of dried thyme, parsley, oregano, sage and basil. Or prepare your favorite biscuit dough, like copycat Red Lobster Cheddar Bay biscuits.
- Add more veggies: Feel free to add extra veggies to the soup. Try frozen peas, corn, parsnips, green beans, sliced mushrooms or diced red bell pepper.
How to Store Chicken and Dumplings
Store chicken and dumplings soup in an airtight container in the refrigerator. The leftovers will last up to three days.
Can you freeze chicken and dumplings?
You can freeze chicken dumpling soup in a freezer-safe container for up to three months. Thaw it in the refrigerator overnight, and reheat as directed below. If you plan on freezing soup, we recommend omitting the heavy cream. Dairy can separate in the freezer, leading to a grainy texture when thawed.
How do you reheat chicken and dumpling soup?
Warm leftover chicken and dumplings in a saucepan over medium heat until heated through. If the dumplings have absorbed too much of the broth, add 1 cup of chicken broth to the soup before reheating.
Can you make chicken and dumplings ahead of time?
To make chicken and dumplings ahead, simmer the soup until the chicken is cooked through. Remove the chicken, shred it and return it to the soup. Cover and refrigerate for up to two days. To finish, bring the soup to a simmer over medium heat. Prepare the dumplings and proceed as directed.
Chicken and Dumplings Tips
How can you tell when dumplings are done?
To test if the dumplings are done, stick a toothpick into them after they’ve simmered for about 15 minutes. If the skewer comes out clean, the dumplings are done. If it comes out wet or sticky, replace the lid and let the dumplings cook a bit longer. Some people say the dumplings are finished when they float. We don’t find that to be an accurate gauge of doneness, so stick with the toothpick method.
Can you overcook dumplings?
Yes, overcooked dumplings will fall apart and disintegrate into the broth, so don’t walk away from the stove. Be diligent about checking them when the cooking time is nearly up.
How do you thicken chicken and dumpling soup?
We thicken this chicken and dumpling soup with flour. If the soup isn’t as thick as desired, add a cornstarch slurry used to thicken sauces and soups. Whisk 1 tablespoon of cornstarch with 2 tablespoons of water. Add it to the soup and simmer for a few minutes or until it thickens.
What can you serve with chicken and dumplings?
Chicken and dumpling soup is a one-pot meal that really needs no accompaniments. However, colorful side salad recipes and a loaf of homemade crusty bread always pair nicely with hearty soup recipes. Looking for dessert? Try one of these equally comforting warm desserts.
