Chicken and Dumplings

Hi, I’m Amanda, 35 years old, born and raised in the United States, and I’ll admit something right away—I didn’t learn cooking the traditional way. One rainy afternoon, I was scrolling through Instagram when a Reel stopped me mid-scroll: a bubbling pot of creamy chicken and dumplings, steam curling up like a cozy invitation. The camera lingered on the fluffy dumplings floating over a golden broth, speckled with herbs and bits of tender chicken. It looked like pure comfort in a bowl — simple, warm, and nostalgic. I knew instantly I had to try it myself. Give it a go and tag me if you do — I’d love to see your version!

Why You’ll Love This Recipe

You’ll fall in love with this recipe because it’s the perfect blend of simplicity and comfort. It’s one-pot cooking at its coziest, using humble, familiar ingredients to create something that tastes like it simmered all day. The broth is creamy, the dumplings are soft and fluffy, and the chicken is tender enough to fall apart with a spoon.

Beyond flavor, it’s forgiving and flexible. You don’t need to be an expert cook to make it perfect — a gentle simmer and a little patience are all it takes. This meal feels both old-fashioned and weeknight-friendly, the kind of thing you can cook for your family and still have time to unwind. Whether you call it chicken and dumplings soup or a creamy chicken dinner, every bite delivers that warm, southern-style comfort we all crave.

Ingredients

Chicken – Shredded rotisserie chicken keeps things easy and juicy.
Onion, carrots, and celery – The classic trio that builds the deep, savory flavor at the heart of this dish.
Garlic – Adds warmth and depth to the broth.
Butter – Creates a rich base for the roux and adds that unmistakable comforting taste.
Flour – Helps thicken the broth and form the tender dumplings.
Chicken stock – A good stock makes all the difference; it’s what ties the flavors together.
Whole milk – Gives the soup its creamy texture and gentle sweetness.
Buttermilk – Brings lightness and tang to the dumplings.
Baking powder – Ensures the dumplings puff up soft and airy.
Salt and pepper – The essentials for balance and brightness.
Dill – Adds a hint of freshness and herby aroma that lifts the creaminess beautifully.

Directions

Step 1: Start the base.
In a large pot, warm a bit of butter and sauté your onions, carrots, and celery until they soften and release that sweet, comforting smell. Stir in the garlic and let it bloom for a few seconds — it’ll fill your kitchen with that cozy, homey aroma.

Step 2: Build the roux.
Add the remaining butter to the pot and let it melt completely. Sprinkle in the flour and stir until it forms a thick, golden paste. This step gives the stew its luxurious creaminess. Keep stirring gently — you’ll see it begin to bubble slightly and smell nutty.

Step 3: Pour in the stock.
Slowly add the chicken stock, stirring constantly to smooth out any lumps. As it warms, you’ll notice the soup beginning to thicken. This is the moment when the base transforms from a simple broth into a creamy stew.

Step 4: Make it creamy.
Add the milk, shredded chicken, salt, pepper, and dill. Stir until everything is well combined. Let the mixture simmer gently, giving the chicken a chance to soak up the creamy broth while the vegetables soften into perfection.

Step 5: Mix the dumpling dough.
In a separate bowl, combine flour, baking powder, a pinch of salt, and your buttermilk. Stir gently — just enough to bring it together. The dough should be soft and slightly sticky. Don’t overmix; that’s the secret to light, tender dumplings.

Step 6: Drop in the dumplings.
Using a spoon, drop small mounds of dough directly onto the simmering soup. They’ll float to the top and begin puffing up as they cook. Try not to stir them — they need a calm surface to stay fluffy.

Step 7: Steam to perfection.
Cover the pot tightly and let the dumplings steam for about 15 minutes. This part is crucial — the steam under the lid creates their soft, biscuit-like texture. Resist the urge to lift the lid; trust the process!

Step 8: Serve and savor.
Once the dumplings are cooked through, gently ladle the stew into bowls. Each scoop should have a bit of everything — tender chicken, creamy broth, and one of those golden dumplings. Sprinkle a little dill or black pepper on top, and serve it warm.

Cultural or Technique Note

Chicken and dumplings is one of those timeless Southern dishes that crosses generations. It’s born from simplicity — a way to stretch leftover chicken and turn it into something hearty. The technique of steaming biscuit-style dumplings over a simmering stew reflects both ingenuity and tradition. This dish embodies what Southern comfort cooking is all about: making something truly satisfying from a handful of honest ingredients.

Serving Suggestions

• With roasted broccoli or green beans for extra color and crunch.
• Alongside a butter lettuce or kale salad for something fresh.
• With a warm slice of homemade cornbread.
• Or simply in a big bowl, curled up under a blanket — no sides needed.

Pro Tips for Success

• Don’t overmix your dough. The lighter your touch, the fluffier the dumplings.
• Use fresh baking powder. Old leavening means flat, dense dumplings.
• Keep the lid on while steaming. Steam is what makes dumplings tender.
• Add milk slowly. This prevents curdling and keeps the texture silky.
• Taste as you go. Chicken stock and rotisserie meat vary in salt; adjust seasoning before serving.
• Serve immediately. Dumplings are best when freshly cooked — soft, warm, and fluffy.

Common Mistakes to Avoid

⚠️ Overmixing the dough: Makes dumplings dense instead of airy. Mix until just combined.
⚠️ Lifting the lid early: Releases the steam and ruins the dumplings’ rise. Keep it closed.
⚠️ Using low-fat milk: You’ll lose the creamy richness that defines this dish.
⚠️ Skipping the roux: Without it, the broth won’t have that velvety body.
⚠️ Overcooking: Dumplings can toughen quickly — once they’re puffed, turn off the heat.

Storage & Reheating

Fridge: Store airtight for 3–4 days.
Freezer: Best to freeze only the soup portion (up to 2 months). Add fresh dumplings when reheating.
Reheat: Warm slowly on the stove with a splash of milk or broth for moisture.

Frequently Asked Questions (FAQ)

Q1: Can I make this recipe with homemade chicken instead of rotisserie?
: Absolutely! Homemade shredded chicken works beautifully here. The key is to keep the pieces tender and moist so they blend into the creamy base.

Q2: Can I use skim milk instead of whole milk?
: You can, but the broth won’t be as creamy or rich. Whole milk gives the dish its signature texture.

Q3: Are these dumplings like biscuit dough?
: Yes! They’re drop-style biscuits — soft, fluffy, and lightly steamed over the soup instead of baked.

Q4: How do I keep my dumplings from falling apart?
: Make sure your soup is simmering gently and that you don’t stir once they’re dropped in. The lid traps steam to cook them evenly.

Q5: Can I make this gluten-free?
A5: You can try using a 1:1 gluten-free flour blend, though the texture may differ slightly. It’s worth testing if you have dietary needs.

Closing Paragraph

This chicken and dumplings recipe brings together everything we love about homemade comfort food — creamy, hearty, and endlessly satisfying. Whether it’s for a cozy weeknight dinner or a lazy Sunday meal, each spoonful feels like a reminder to slow down and savor. You can make it your own with fresh herbs or extra vegetables, but the heart of this dish stays the same: warmth, simplicity, and love.

Final Thoughts

I never get tired of making chicken and dumplings. Every time I stir that creamy pot, I think about the generations before me who made the same dish to feed their families. It’s proof that simple food, made with care, never goes out of style. I hope this recipe brings that same sense of comfort to your table tonight. Follow me on Pinterest for more cozy, quick, and nostalgic recipes.