Fluffy Homemade Chicken & Dumplings Recipe: Ultimate Comfort Food

Is there anything that screams “comfort food” quite like a steaming bowl of Homemade Chicken & Dumplings? I still remember the first time I made this dish from scratch; the aroma of thyme and simmering broth filled the kitchen, instantly melting away the stress of a long week. This recipe isn’t just a meal; it’s a warm hug in a bowl. While many people are intimidated by making dumplings from scratch, this recipe demystifies the process, guaranteeing fluffy, cloud-like pillows every single time.

This dish combines tender chicken, a rich and creamy vegetable-packed broth, and soft dumplings that absorb all that savory goodness. Whether you are cooking for a cozy family dinner or looking to cure a cold, this Homemade Chicken & Dumplings recipe is your answer. Forget the canned biscuits—once you try these homemade dumplings, you’ll never go back. Let’s dive into the ultimate guide to making this rustic, heartwarming classic.

Ingredients List

The secret to a rich soup base and tender dumplings lies in the quality of your ingredients. Here is everything you need:

this now & bake later ❤️

Timing

This recipe comes together faster than you might think, making it accessible even for Sunday lunches or weeknight dinners.

• Prep Time: 20 minutes
• Cook Time: 40 minutes
• Total Time: 60 minutes (About the same time as roasting a chicken, but much cozier!)

Step-by-Step Instructions

Follow these steps to ensure your soup is creamy and your dumplings are light as air. We build flavor in layers here.

Step 1: Sauté the Aromatics

In a large Dutch oven or heavy-bottomed pot, melt the 1/2 cup butter over medium heat. Add the diced onion, celery, and carrots. Sauté these aromatics, stirring occasionally, until the vegetables are softened and the onions are translucent, about 5-7 minutes.

• Tip: Don’t rush this step. Sweating the vegetables releases their natural sugars, forming the flavor foundation of your soup.

Step 2: Make the Roux

Sprinkle the 1/2 cup flour evenly over the softened vegetables. Stir constantly for 1-2 minutes. You want the flour to coat the veggies and cook slightly to remove that raw flour taste, turning a pale golden color.

Step 3: Build the Soup Base

Slowly pour in the 4 cups broth and 4 cups water while stirring continuously. This technique ensures the roux dissolves smoothly without forming lumps. Add the salt, pepper, and garlic powder to taste. Increase the heat to bring the mixture to a boil, then reduce heat to a gentle simmer.

• Action: At this stage, add your cooked shredded or chopped chicken to the pot so it warms through and infuses the broth.

Step 4: Make the Dumpling Dough

While the soup is gently bubbling, prepare the dough. In a medium bowl, whisk together the dry ingredients: 3 cups flour, 2 tbsp baking powder, 1 tsp salt, pepper, and thyme.

• Mix: Stir in the 1 1/3 cups chilled milk and 6 tbsp melted butter. Use a fork or spatula to mix just until combined.
• Tip: Do not overmix! The batter should look a bit shaggy. Overworking the gluten will result in tough, chewy dumplings instead of fluffy ones.

Step 5: Cook the Dumplings

Using a spoon or a cookie scoop, drop spoonfuls of the dumpling dough directly into the simmering soup. Try to space them out slightly, though they will expand and touch.

Step 6: Cover and Steam

Reduce the heat to low to maintain a gentle simmer. Cover the pot tightly with a lid. Let it simmer undisturbed for 15-20 minutes.

• Crucial Tip: Do not peek! Lifting the lid releases the steam trapped inside. That steam is exactly what cooks the top of the dumplings and makes them rise. Trust the process.

Step 7: Serve

Remove the lid. The dumplings should be doubled in size and cooked through. Ladle the creamy soup, tender chicken, and fluffy dumplings into warm bowls and serve immediately.

Nutritional Information

Here is an estimated nutritional breakdown per generous serving (based on 6-8 servings). This is a hearty meal!

• Calories: ~550 kcal
• Protein: 25 g
• Carbohydrates: 60 g
• Fat: 24 g (Saturated: 14 g)
• Sodium: 900 mg (varies by broth used)
• Fiber: 3 g

Healthier Alternatives

If you love Homemade Chicken & Dumplings but need a lighter version, try these modifications:

• Whole Wheat Flour: Swap half of the all-purpose flour in the dumplings for white whole wheat flour. It adds fiber and nuttiness without making them too dense.
• Reduce Saturated Fat: Substitute the butter in the sauté step with olive oil. For the dumplings, you can use a plant-based butter alternative.
• Load Up on Veggies: Double the carrots and celery, or add peas, corn, or green beans to the soup base. This increases volume and nutrients, allowing you to eat a smaller portion of dumplings while still feeling full.
• Low Sodium: Use low-sodium chicken broth and unsalted butter. Season with herbs like fresh parsley, thyme, or rosemary instead of relying heavily on salt.

Serving Suggestions

This dish is a complete meal, but a few sides can elevate the experience:

• Fresh Green Salad: The richness of the creamy broth and dumplings pairs perfectly with a crisp salad tossed in a sharp vinaigrette or lemon dressing.
• Crusty Bread: If you are a carb lover, a slice of sourdough or a baguette is great for mopping up the extra gravy.
• Garnish: Sprinkle fresh parsley or chives on top right before serving to add a pop of color and freshness.

Common Mistakes to Avoid

To ensure your dumplings are fluffy and your soup is silky, avoid these common pitfalls:

• Peeking Under the Lid:
  • The Mistake: Lifting the lid to check on the dumplings.
  • The Consequence: The steam escapes, causing the tops of the dumplings to remain raw or gummy.
  • Solution: Keep the lid on tight for the full 20 minutes!
• Overmixing the Dough:
  • The Mistake: Stirring the flour and milk until perfectly smooth.
  • The Consequence: Tough, dense “hockey puck” dumplings.
  • Solution: Stop mixing as soon as the dry flour disappears. Lumps are okay.
• Boiling Vigorously:
  • The Mistake: Cooking the dumplings at a rolling boil.
  • The Consequence: The agitation can break the dumplings apart, turning your soup into mush.
  • Solution: Maintain a gentle simmer.

Storing Tips

• Refrigerate: Store leftovers in an airtight container in the fridge for up to 3 days. Note that the dumplings will absorb more broth as they sit, so the soup will be thicker the next day.
• Reheat: Warm gently on the stovetop over medium-low heat. You may need to add a splash of water or broth to loosen the consistency.
• Freezing: You can freeze the soup base (without dumplings) successfully. However, freezing cooked dumplings is tricky as they can become soggy upon thawing. For best results, freeze the soup base and make a fresh batch of dumpling dough when you are ready to eat.

Conclusion

This Homemade Chicken & Dumplings recipe proves that you don’t need complicated techniques to create a masterpiece. It relies on simple, wholesome ingredients and the magic of steam to create a meal that is satisfying to both the belly and the soul. Whether it’s a rainy Tuesday or a lazy Sunday, this pot of comfort is sure to become a family favorite.

Try it out and let us know! Did your dumplings fluff up perfectly? Did you add extra herbs? Leave a comment below, rate the recipe, and subscribe to our blog for more hearty, homemade recipes delivered straight to your inbox.

FAQs

Q1. Can I use rotisserie chicken for this recipe?

Absolutely! Using a store-bought rotisserie chicken is a fantastic time-saver. simply shred the meat and add it to the soup base right before you start making the dumpling dough. It adds great flavor and cuts down on prep time.

Q2. Why did my dumplings dissolve?

If your dumplings fell apart, the soup was likely boiling too vigorously. The dumplings are delicate batter until they set. Ensure your soup is at a gentle simmer (small bubbles) before dropping the dough in, and keep the heat low while covered.

Q3. Can I use water instead of milk for the dumplings?

You can, but milk is highly recommended. The fat and proteins in the milk (and the melted butter) contribute significantly to the tenderness and flavor of the dumplings. Using water will result in a blander, tougher dough.

Q4. Is this recipe compatible with a Slow Cooker?

Yes. You can cook the soup base (chicken, broth, veggies) in a slow cooker on LOW for 6-7 hours. However, for the dumplings, you should turn the slow cooker to HIGH, drop the dough in, cover, and cook for another 45-60 minutes until fluffy. The stovetop method usually yields fluffier results, but the slow cooker works in a pinch!

Fluffy Homemade Chicken & Dumplings Recipe: Ultimate Comfort Food

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• Author: Evelyn Marcella Rivera
• Total Time: 1 hour
• Yield: 6 servings 1x

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Description

This from-scratch Chicken & Dumplings pairs a rich, veggie-studded creamy broth with cloud‑soft dumplings that steam to perfection under the lid. No canned biscuits—just honest ingredients, big comfort, and guaranteed fluff every time.

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Ingredients

Units USM Scale 1x2x3x

Soup Base

• 1/2 cup unsalted butter
• 1 onion, diced (yellow or white)
• 1 cup celery, diced
• 1 cup carrots, diced
• 1/2 cup all-purpose flour (for roux)
• 4 cups chicken broth (high-quality or homemade)
• 4 cups water
• salt, black pepper & garlic powder (to taste)
• ~2-3 cups cooked chicken, shredded or chopped

Fluffy Dumplings

• 3 cups all-purpose flour
• 2 Tbsp baking powder
• 1 tsp salt
• black pepper & dried thyme (to taste)
• 1 1/3 cups milk, chilled
• 6 Tbsp unsalted butter, melted

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Instructions

1. Sauté aromatics. In a large Dutch oven over medium heat, melt butter. Add onion, celery, and carrots; cook until softened and translucent, 5–7 minutes.
2. Make roux. Sprinkle flour over vegetables and stir 1–2 minutes until lightly foamy to cook off raw taste.
3. Build the base. Gradually whisk in chicken broth and water until smooth. Season to taste with salt, pepper, and garlic powder. Bring to a boil, then reduce to a gentle simmer. Stir in cooked chicken.
4. Mix dumplings. In a bowl, whisk flour, baking powder, salt, pepper, and thyme. Stir in chilled milk and melted butter just until a shaggy dough forms—do not overmix.
5. Drop dumplings. Using spoons or a scoop, drop heaping spoonfuls of dough onto the gently simmering soup, spacing slightly.
6. Steam under lid. Reduce heat to low, cover tightly, and cook 15–20 minutes without lifting the lid. Dumplings should be puffed and cooked through.
7. Serve. Ladle creamy soup and dumplings into bowls and enjoy immediately.

Notes

For ultra‑fluffy dumplings, keep the milk cold and resist opening the lid while steaming. Rotisserie chicken works beautifully. Add frozen peas in the last 5 minutes for extra color.

• Prep Time: 20 minutes
• Cook Time: 40 minutes
• Category: Dinner, One-Pot, Soup
• Cuisine: American

Nutrition

• Calories: 550
• Sodium: 900
• Fat: 24
• Saturated Fat: 14
• Carbohydrates: 60
• Fiber: 3
• Protein: 25
• Cholesterol: 115