Description
This Easy Chicken and Dumplings recipe offers a comforting, hearty meal perfect for any day of the week. Featuring tender shredded chicken and fluffy homemade or canned dumplings simmered in a flavorful broth with vegetables and fresh herbs, this dish is both satisfying and simple to prepare in about 30 minutes.
Ingredients
Sauce and Base
- 2 tablespoons butter
- 1 large yellow onion, diced
- 1 cup sliced carrots
- 1 cup diced celery
- 1 tablespoon minced garlic
- 4 tablespoons all-purpose flour
- 32 oz chicken stock or broth
- 1 cup whole milk
- ¼ cup fresh chopped parsley or 2 teaspoons dried parsley
- 1 tablespoon fresh thyme or 1 teaspoon dried thyme
- Salt and pepper, to taste
Protein
- 3 to 4 cups cooked and shredded chicken (rotisserie chicken works great)
Dumplings
- 1 batch homemade drop dumplings or 2 (16.3 oz) cans buttermilk biscuits and a little flour for dusting
Instructions
- Sauté Vegetables: Melt the butter in a large dutch oven or heavy-bottomed pot over medium-high heat. Add diced onion, carrots, celery, and minced garlic. Sauté for 5 minutes until vegetables are softened and fragrant.
- Create Roux and Add Liquids: Stir in the all-purpose flour and cook for 2 minutes to eliminate the raw flour taste. Gradually add the chicken stock and whole milk while stirring to avoid lumps. Mix in chopped parsley and thyme for fresh herb flavor.
- Season and Simmer: Taste the broth and season with salt and pepper as desired. Bring the mixture to a gentle boil, then add the cooked shredded chicken. Reduce heat and let simmer while preparing the dumplings.
- Prepare and Add Dumplings (Homemade): If using homemade drop dumplings, form dough balls with a medium cookie scoop or tablespoon. Gently drop dumplings into the simmering broth, spacing them out evenly and stirring lightly to coat them in broth. Cover the pot and cook for 15–17 minutes, stirring occasionally, until dumplings are cooked through.
- Prepare and Add Dumplings (Canned Biscuits): If using canned biscuits, cut each biscuit into 4 equal pieces. Toss lightly in flour, then add them to the pot, spreading them evenly and gently stirring to coat. Cover and cook for 8–10 minutes, stirring occasionally until dumplings are fully cooked.
- Check Doneness: Cut one dumpling in half to ensure it is cooked through and no doughy center remains.
- Serve: Ladle the chicken and dumplings into bowls and garnish with extra fresh thyme if desired. Serve hot and enjoy your classic comfort meal!
Notes
- Using rotisserie chicken is a quick and flavorful shortcut for shredded chicken.
- For a thicker broth, use less chicken stock or add an extra tablespoon of flour when making the roux.
- Homemade dumplings yield a more traditional texture, while canned biscuits offer convenience.
- To store leftovers, keep chicken and dumplings refrigerated in an airtight container for up to 3 days.
- This dish is easily doubled for larger gatherings.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
