Chicken and Dumplings

A creamy, hearty chicken stew with vegetables and homemade light and fluffy dumplings! Comes together so quick too!

Creamy chicken noodle soup with tender, pillowy dumplings? Yes. So much yes.

why i love this recipe

• The best kind of comfort food. Whether it’s a cold, blustery snowy or rainy day, or you’re feeling under the weather, homemade chicken and dumplings just hits right, especially when you just need a big hug in a bowl.
• Made from scratch. Say goodbye to canned biscuits and canned soup of any kind. The fluffy, airy dumplings are made completely from scratch with just a few pantry staples (unsalted butter, self-raising flour and buttermilk), and they’re super easy to whip up too.
• Repurposes leftover rotisserie chicken. Yesterday’s leftovers can be transformed into the best chicken and dumplings ever, helping this come together so fast and making it absolutely weeknight worthy.
• Make ahead of time. This is a great dish to make ahead of time, cutting down on prep time even more and cooking the dumplings just before serving.
• Freezes like a dream. Chicken and dumplings is incredibly freezer-friendly, keeping in the freezer for up to 2 months.

what is chicken and dumplings

Chicken and dumplings is a classic, comforting and cozy American soup or stew made with chicken and fluffy dumplings with biscuit-like dough. The dumplings can be dropped or rolled directly into the soup, thickening as it cooks.

tips and tricks for success

• Prep ahead of time. Make this ahead of time up to 1 day in advance, storing in the fridge. Bring to a boil, reduce and simmer before adding the dumplings.
• Use a heavy pot. A heavy bottom pot, such as a Dutch oven, is ideal here for even heat distribution and retention, thoroughly cooking the dumplings and yielding light and fluffy goodness.
• Use leftover turkey. Have some leftover turkey from the holidays? This is another great way to repurpose those Thanksgiving and Christmas leftovers!
• Use good-quality stock. The better quality your stock, the better your chicken and dumplings. Many brands love to pack in the salt so always opt for unsalted or a lower-sodium variety. Homemade stock is even better.
• Choose a wine you will drink. A dry white wine (pinot grigio or sauvignon blanc) is great here – it does not have to be anything fancy or overpriced. Just something you don’t mind sipping on since you will have an open bottle.
• Use buttermilk. While adding a slightly tangy flavor, buttermilk is a key ingredient here yielding light, fluffy and tender dumplings. Using milk will lead to more neutral flavors and a drier consistency. You can also make a buttermilk substitute using milk, adding 1 tablespoon lemon juice or vinegar to 1 cup milk.
• Serve with crusty bread. Serve with all the homemade crusty bread for dipping, sopping and dunking!

Chicken and Dumplings

Yield: 6 servings

Prep: 15 minutes minutes

Cook: 30 minutes minutes

Total: 45 minutes minutes

A creamy, hearty chicken stew with vegetables and homemade light and fluffy dumplings! Comes together so quick too!

5 stars (12 ratings)

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Ingredients

• ¼ cup unsalted butter
• 1 medium sweet onion, diced
• 2 carrots, peeled and diced
• 2 ribs celery, diced
• 2 cloves garlic, minced
• 1 ¼ teaspoons poultry seasoning
• ¼ cup all-purpose flour
• 4 cups coarsely shredded rotisserie chicken
• 6 cups chicken stock
• ½ cup dry white wine
• ½ cup heavy cream
• Kosher salt and freshly ground black pepper, to taste
• ½ cup frozen green peas, thawed
• 2 tablespoons chopped fresh parsley leaves

for the dumplings

• 3 tablespoons unsalted butter, cold
• 1 ½ cups self-rising flour
• ¾ cup buttermilk

Equipment

• Dutch Oven

Instructions

• Melt butter in a large stockpot or Dutch oven over medium heat. Add onion, carrots and celery. Cook, stirring occasionally, until tender, about 3-4 minutes.
• Stir in garlic and poultry seasoning until fragrant, about 1 minute.
• Whisk in flour until lightly browned, about 1 minute.
• Stir in chicken, chicken stock and wine. Bring to a boil; reduce heat and simmer, stirring occasionally, until thickened and flavors have blended, about 15 minutes.
• Stir in heavy cream; season with salt and pepper, to taste.
• Working in batches, gently stir in dumplings. Cover, reduce heat and simmer, stirring occasionally, until dumplings are cooked through and tender, about 5-8 minutes.
• Stir in peas and parsley until heated through, about 1-2 minutes.
• Serve immediately.

for the dumplings

• Grate butter using the large holes of a box grater. Stir into the flour.
• Add buttermilk and stir using a rubber spatula until a soft dough forms.
• Working on a lightly floured surface, knead the dough 3-4 times until it comes together. Using a rolling pin, roll the dough into 1/4-inch thickness. Cut dough into bite-size pieces.

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