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Homemade chicken and dumplings with fluffy dumplings in a creamy broth in a Dutch oven

Chicken and Dumplings

Classic homemade chicken and dumplings - tender shredded chicken and vegetables in a creamy broth, topped with fluffy drop dumplings. The ultimate comfort food.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 6 servings
Calories: 480
Ingredients Method Notes

Ingredients
  

  • 2 tbsp butter
  • 1 onion, diced
  • 2 carrots, sliced
  • 2 stalks celery, sliced
  • 3 cloves garlic, minced
  • 6 cups chicken broth
  • 3 cups cooked chicken, shredded
  • 1 cup heavy cream
  • 2 cups all-purpose flour for the dumplings
  • 1 tbsp baking powder
  • 0.75 cup milk for the dumplings
  • 3 tbsp butter, melted for the dumplings

Method
 

  1. Melt the butter in a large pot and cook the onion, carrots, and celery until softened, about 5 minutes. Add the garlic and cook 30 seconds.
  2. Pour in the chicken broth and bring to a simmer. Stir in the shredded chicken and the cream.
  3. Make the dumplings: whisk the flour and baking powder, then stir in the milk and melted butter just until a soft dough forms. Do not overmix.
  4. Drop spoonfuls of dough onto the simmering broth. Cover and simmer gently 15 minutes without lifting the lid, until the dumplings are puffed and cooked through.
  5. Season with salt and pepper, garnish with parsley, and serve hot.

Notes

For flat old-fashioned dumplings, roll the dough thin and cut into strips instead of dropping spoonfuls. Shortcut: use refrigerated biscuit dough or Bisquick for the dumplings. Use rotisserie chicken to save time. Leftovers keep 3 days; the broth thickens, so add a splash of broth when reheating.