When chilly nights roll in and you’re craving something warm, hearty, and pure hug-in-a-bowl, this is it: my version of Chicken and Dumplings. Tender chicken, a rich, savory broth, fluffy dumplings… it’s the kind of classic that never goes out of style.
This dish brings all the comfort without any of the fuss. Whether you’re feeding family, prepping for leftovers, or just settling in with one big bowl and your favorite blanket, you’ll feel like you’ve pulled off something special.
🍗 What Makes This Recipe a Winner
- Deep flavor: A savory broth that tastes like it’s been simmering all day.
- Fluffy dumplings: Whether dropped or rolled, they soak up that broth and become the star.
- Totally customizable: Use leftover chicken, add veggies, shift dumpling styles—this recipe’s your canvas.
- Ultimate comfort food: A bowl that hits the “warm everything up” button.
🛒 Ingredients You’ll Need
(Feel free to tweak based on what you have on hand—half the fun is making it your own!)
- 2 pounds Chicken diced into bite size pieces (you can use breasts, thighs, or even a whole chicken)
- 1 medium size onion, diced
- 4 carrots, peeled and diced
- 4 celery stalks, diced
- 2 tablespoons olive oil
- 1 teaspoon Herbs de Provence
- 1 teaspoon seasoning salt
- 6 tablespoons of butter
- 2 tablespoons garlic, minced
- 4 tablespoons flour
- 4 cups of chicken broth
- 1 bay leaf
- 1 teaspoon of thyme
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 cup half and half
- Dumpling Dough
- 2 cups all-purpose flour
- 1 tablespoon plus 1 teaspoon baking powder
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon thyme
- 4 tablespoons melted butter
- 3/4 cup milk
- Salt, pepper, fresh herbs (thyme, parsley)
- Optional add-ins: peas, corn, mushrooms
👩🍳 How to Make It
- Prep the chicken: Brown or sauté the chicken parts for flavor and add the Herbs de Provence and seasoning salt. Once browned remove chicken from pot and set aside.
- To the pot add the butter and the onion/celery/carrots and sautee until tender. About 4-6 minutes. Add garlic and cook for an additional minute.
- Add the flour to vegetable mixture and stir to combine to create a roue. Cook for 1-2 minutes.
- Pour in the chicken broth and stir to combine. Add chicken back to pot. Add bay leaf, thyme and salt and pepper. Stir to combine and bring mixture to a simmer and let cook covered for 40 minutes.
- Just before dropping the dumplings into the stew add half and half and stir to combine.
- For the dumplings: In a medium size bowl combine flour, baking powder, spices, butter and milk. Stir to combine until a soft dough forms.
- Drop spoonfuls of the dough onto the simmering broth or roll out and cut into strips (depending on your preferred style).
- Cook the dumplings: Gently place them into the simmering broth, cover, and allow them to cook until puffed and tender (timing depends on size/style). About 15 minutes.
- Finish and serve: Serve up big bowls, maybe with a sprinkle of fresh parsley or cracked pepper. ENJOY!
💡 Jessie’s Tips
- Want extra flavor? Use a whole chicken or chicken thighs (they give richer broth than just breasts).
- Dumplings falling apart? Less stirring = better. Dumplings love a gentle simmer and minimal disruption.
- Veggies optional, but carrots + celery + onion add big flavor.
- For leftovers: This dish reheats amazingly. If broth thickens in fridge, just add a splash of broth or water when reheating.
🍽️ Serving Ideas
- Serve with crusty bread (for dunking into that beautiful broth).
- A side of green beans or roasted Brussels sprouts to balance the richness.
- Top with fresh parsley or chives for a pop of color and freshness.
📣 Let’s Cook Together!
If you make this, tag me @JessieTellsAll on Instagram or Facebook—I love seeing your recreations! Make sure to like and subscribe to my YouTube channel…Jessie Tells All. And drop a comment here on what you added or changed—it makes the recipe yours.