Craving something cozy? This from-scratch chicken and dumplings recipe delivers rich, homemade broth, tender chicken, and super fluffy dumplings—no shortcuts allowed.
Made with bone-in chicken thighs and legs for maximum flavor, fresh vegetables sautéed in schmaltz or butter, and drop dumplings that steam to perfection, it’s a hearty, one-pot, stovetop dinner that proves going the extra mile is worth it.
FAQs: How to make the best chicken and dumplings
What makes this chicken and dumplings recipe different?
It’s entirely from scratch—no canned soup, refrigerated biscuits, or other shortcuts. Using bone-in chicken legs creates a deep, rich broth and extra-tender meat.
Can I use boneless chicken breasts instead of thighs and legs?
We don’t recommend it. Chicken breasts dry out quickly and can turn stringy. Thighs and legs stay juicy and flavorful during the long simmer, and the bones impart flavor and unctuous body to the broth.
Why cook fresh vegetables separately?
Instead of stewing them with the chicken, you’ll sauté carrots, celery, and onions in schmaltz (chicken fat) or butter. This helps them retain a crisp-tender bite when served.
How do you make fluffy dumplings?
Dumplings rely on a balance of buttermilk, chemical leaveners, and fat. First, ensure your baking powder and soda are within their use-by date. Next, take care not to overwork the dough—much like when making drop biscuits, mix until just combined. Drop spoonfuls directly into the simmering broth, then cover and leave them alone.
Can I peek while the dumplings cook?
Resist the urge! Lifting the lid releases steam and can make dumplings dense instead of pillowy. Trust the process.
What substitutions can I make?
- Buttermilk: Use whole milk mixed with a splash of vinegar or lemon juice.
- Schmaltz: Unsalted butter works fine. But you could also use duck fat or shortening.
- Vegetables: Swap in parsnips, leeks, or peas for variety.
- Chicken: Use the meat from a leftover roast chicken or store-bought rotisserie chicken and chicken broth to make this family favorite on a weeknight.
What should I serve with chicken and dumplings?
Honestly? Nothing but a crisp green salad. This dish is hearty enough to stand alone.
Recipe information
Total Time
1 hour 20 minutes
Yield
6 servings
Ingredients
4
1
4
4
1
3
4
1
2
1
½
1½
2
¼
½
½
Need to make a substitution?
Preparation
Step 1
Bring 4 chicken legs (thigh and drumstick), 1 leek, pale-green and white parts only, 1 whole carrot, 1 whole celery stalk, ½ medium yellow onion, chopped, 3 garlic cloves, smashed, 4 sprigs thyme, parsley stems from ½ bunch, 1 bay leaf, 2 tsp. whole peppercorns, and 3 quarts water to a simmer in a large Dutch oven or wide pot over medium-high heat. Cook, uncovered, until chicken is cooked through, 40–50 minutes. Transfer cooked chicken to a plate and let sit until cool enough to handle. Shred chicken into bite-size pieces, discarding skin, bones, and excess fat. Cover shredded chicken with foil to keep warm; set aside.
Step 2
Strain chicken stock through a fine-mesh sieve into a large bowl; discard solids. Wipe out pot, pour stock back in, and bring to a simmer. Stir in 1 Tbsp. plus 1 tsp. Diamond Crystal or 2 tsp. Morton kosher salt.
Step 3
Heat ¼ cup plus 1 Tbsp. chicken fat (schmaltz) or unsalted butter, melted, in a large skillet over medium. Cook 3 carrots, chopped into ½" rounds, 3 celery stalks, chopped into ½" pieces, and remaining ½ medium yellow onion, chopped, stirring occasionally, until vegetables are softened but not completely tender, 8–10 minutes; season with salt and freshly ground black pepper. Add ½ cup (63 g) all-purpose flour and cook, stirring, until vegetables are coated, about 1 minute. Scrape vegetable mixture into simmering stock and whisk until liquid is thickened and no lumps remain; continue to cook until vegetables are tender, 10–15 minutes.
Step 4
Meanwhile, whisk 2 tsp. baking powder, ¼ tsp. baking soda, 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt, ¼ tsp. freshly ground pepper, and remaining 1 cup (125 g) all-purpose flour in a medium bowl. Whisk ½ cup plus 2 Tbsp. buttermilk and remaining 3 Tbsp. chicken fat (schmaltz) or unsalted butter, melted, in a small bowl. Fold buttermilk mixture into dry ingredients just until dumpling dough comes together (be careful not to overmix or dumplings will be tough).
Step 5
Add ½ cup heavy cream and reserved chicken to stew and return to a simmer. Drop tablespoon-size portions of dough into stew (don’t worry if they aren’t perfect, they will puff up as they cook). Reduce heat to low, cover, and cook 10 minutes. Uncover and check dumplings for doneness: They should be about 5 times larger and should cover entire surface of stew. To be extra sure, you can remove a dumpling and cut it in half to see if it’s cooked through; the interior should look like a soft dinner roll. If they’re not fully cooked, cover and cook 2 minutes more.
Step 6
Divide chicken soup and dumplings among bowls, then top with chopped chives.
Do Ahead: Chicken soup, without dumplings, can be made 3 days ahead; cover and chill.
Editor’s note: This recipe was first printed online in February 2017; it has been updated for style. Head this way for more comfort food favorites→