Imagine a dish so cozy it feels like a hug from your grandma—except you made it yourself, and no one’s judging your life choices. Chicken and dumplings is that dish. It’s creamy, hearty, and stupidly easy to mess up if you don’t know what you’re doing.
But guess what? You’re about to learn. This recipe isn’t just good; it’s “cancel your plans because leftovers won’t last” good.
Ready to make magic in a pot? Let’s go.
Why This Recipe Works (Spoiler: It’s Not Just the Butter)
This isn’t some sad, watery soup with rubbery dumplings. The broth is rich, the chicken is tender, and the dumplings?
Light as clouds but sturdy enough to soak up flavor. The secret? Simmering the chicken in broth first builds depth, and using buttermilk in the dumplings keeps them fluffy. Plus, it’s a one-pot wonder—because who wants to do dishes?
Ingredients You’ll Need
- For the soup: 1.5 lbs chicken thighs (bone-in, skin-on for max flavor), 6 cups chicken broth, 1 onion (diced), 2 carrots (chopped), 2 celery stalks (chopped), 3 garlic cloves (minced), 1 tsp thyme, 1 bay leaf, salt/pepper to taste, 1/2 cup heavy cream (optional but highly recommended).
- For the dumplings: 2 cups flour, 1 tbsp baking powder, 1 tsp salt, 1 cup buttermilk, 4 tbsp melted butter.
Step-by-Step Instructions (No PhD Required)
- Brown the chicken: Sear thighs skin-side down in a large pot until golden.
Flip, cook 2 more minutes, then remove. Drain excess fat but leave the crispy bits—that’s flavor.
- Sauté the veggies: In the same pot, cook onion, carrots, and celery until soft. Add garlic and thyme; cook 1 minute.
- Simmer the broth: Return chicken to the pot, add broth and bay leaf.
Cover, simmer 25 minutes. Remove chicken, shred, and discard bones/skin.
- Make dumplings: Whisk dry ingredients, stir in buttermilk and butter until just combined. Don’t overmix—lumpy batter = fluffy dumplings.
- Cook dumplings: Drop spoonfuls of batter into simmering broth.
Cover, cook 15 minutes (no peeking!). Stir in cream and shredded chicken. Serve immediately.
How to Store It (If You Have Willpower)
Let the soup cool, then store in an airtight container for up to 3 days in the fridge.
Reheat gently on the stove (microwaving turns dumplings into sad sponges). For longer storage, freeze without dumplings—they’re best fresh. FYI, the broth thickens when chilled; thin it with a splash of broth when reheating.
Why This Recipe Is a Game-Changer
It’s cheap, filling, and packed with protein.
The dumplings use pantry staples, and the whole thing costs less than takeout. Plus, it’s customizable—swap veggies, add spices, or go keto with almond-flour dumplings (see alternatives below). It’s the culinary equivalent of a weighted blanket.
Common Mistakes (Don’t Be That Person)
- Overmixing dumpling batter: Gluten = tough dumplings.
Stir until just combined.
- Boiling the broth after adding dumplings: They’ll disintegrate. Keep it at a gentle simmer.
- Using boneless chicken breast: Thighs stay juicy; breasts dry out. Trust us.
Alternatives for Picky Eaters or Pantry Emergencies
- Vegetarian: Swap chicken for mushrooms and use veggie broth.
- Gluten-free: Use 1:1 GF flour in dumplings.
- No buttermilk? Mix 1 cup milk + 1 tbsp lemon juice, let sit 5 minutes.
FAQs
Can I use pre-cooked chicken?
Yes, but you’ll miss the flavor from simmering bones.
If you must, use rotisserie chicken and add it at the end.
Why are my dumplings gummy?
You either overmixed the batter or peeked while they cooked. Steam escape = dense dumplings.
Can I make this in a slow cooker?
Sure, but cook dumplings separately. Slow cooker steam makes them mushy.
IMO, stovetop is better.
Final Thoughts
This recipe is the culinary equivalent of sweatpants—comfortable, reliable, and impossible to hate. It’s forgiving, fast, and feeds a crowd. Make it once, and it’ll become your cold-weather anthem.
Now go forth and carb-load like a champion.