There are some meals that feel like a warm embrace, and chicken and dumplings is one of those timeless classics. This hearty dish has been cherished for generations, especially as a cozy dinner on days when you crave something filling, rich, and soothing. The combination of tender chicken, creamy broth, and soft, fluffy dumplings makes this chicken and dumplings recipe one you’ll want to keep in your regular rotation.

Whether you enjoy cooking slowly and savoring the process or you want a comforting dinner on the table without too much complication, this recipe works beautifully either way. With simple, familiar ingredients and a method that leads to satisfying results every time, you’ll quickly understand why this dish has been beloved in so many kitchens.

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Why This Chicken and Dumplings Recipe Works So Well

This chicken and dumplings dinner stands out because it blends a rich, velvety broth with dumplings that rise into pillowy perfection. The broth gets its creamy texture from a mixture of flour, butter, and milk, while the vegetables add flavor depth that builds as the soup simmers. Adding chicken—whether freshly cooked, shredded roasted chicken, or pre-cooked pieces—makes the dish nourishing and hearty.

What makes the dumplings exceptional is their simplicity. All-purpose flour, milk, butter, and baking powder come together to form dough that cooks into soft, cloudlike dumplings that gently soak up the broth without falling apart. The key is to stir the dough only until combined and to let steam work its magic once the dumplings are in the pot.

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Ingredients for the Chicken Base

• 6 tablespoons butter
• 1 cup diced onion
• 1 cup diced celery
• 1 cup matchstick or diced carrots
• 4 cloves garlic, minced
• 3 tablespoons all-purpose flour
• 1 can (12 oz) evaporated milk or whole milk
• 1 quart (32 oz) chicken stock, plus 1 extra cup if simmering raw chicken
• 4 cups cooked shredded chicken (or 1.5 lbs raw chicken breasts or thighs)
• 1 tablespoon fresh thyme, or 1 teaspoon dried
• 2 teaspoons freshly cracked black pepper
• Salt to taste

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Ingredients for the Dumplings

• 2 cups all-purpose flour
• 1 tablespoon + 1 teaspoon baking powder
• 1 teaspoon freshly cracked black pepper
• 1 teaspoon salt
• 1 tablespoon fresh thyme, or 1 teaspoon dried (optional)
• ¾ cup whole milk
• 4 tablespoons melted butter

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How to Make Chicken and Dumplings

1. Build the Flavor Base

Start by warming a large pot or Dutch oven over medium-high heat. Melt the butter, then add the onion, celery, and carrots. Cook these for about five minutes, just until they begin to soften and release their natural sweetness. Add the garlic and continue stirring for another minute, being careful not to let it burn.

2. Thicken the Broth

Sprinkle the flour over the vegetables and stir to coat. Let this mixture cook briefly so the flour loses its raw taste. Slowly pour in the evaporated milk, stirring continuously. Gradually add the chicken stock, creating a smooth, creamy base.

If you’re adding raw chicken, add the extra cup of broth and let the meat simmer until cooked, then shred. If using cooked chicken, add it after the broth thickens slightly.

3. Simmer the Soup

Season with thyme, pepper, and enough salt to bring out the flavors. Let the soup stay at a steady simmer. This base should feel rich and comforting even before the dumplings go in.

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Making the Dumplings

1. Mix the Dry Ingredients

In a medium bowl, combine the flour, baking powder, pepper, salt, and thyme. Stir them together briefly.

2. Bring the Dough Together

Make a small well in the center of the dry ingredients. Pour in the milk and melted butter. Stir gently, just until a soft dough forms. Overmixing may lead to dense dumplings, so stop as soon as everything comes together.

3. Drop the Dumplings into the Soup

Using a cookie scoop or two spoons, drop rounded portions of dough into the simmering soup. Try to keep the dumplings roughly the same size so they cook evenly.

Gently press each dumpling down so the broth washes over the top. Cover the pot with a lid, reduce the heat to a low simmer, and avoid lifting the lid for at least 15 minutes. The steam inside the pot helps the dumplings rise and cook evenly.

After fifteen minutes, check one dumpling by cutting it in half. It should be cooked through—soft, fluffy, and not doughy. If it’s not quite ready, give another three to four minutes.

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Serving Your Chicken and Dumplings

Once the dumplings are done, give the pot a gentle stir to help them redistribute. Serve the soup hot, with plenty of broth and dumplings in every bowl. This dish is hearty enough to stand alone for dinner, but you can pair it with a simple salad or warm bread if you’d like.

Leftovers can be stored in the refrigerator, though it’s best to keep dumplings and broth separate if possible to preserve their texture.

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