Why You’ll Love these Comforting Chicken and Dumplings
Comfort food at its finest, this chicken and dumplings recipe is about to become your new go-to when the weather turns chilly or you need a hug in a bowl.
I’ve been making this for years, and trust me, there’s something magical about tender chicken swimming in rich broth with pillowy dumplings.
The simple ingredients transform into something extraordinary as they simmer together.
Who doesn’t love that moment when the dumplings float to the top, signaling they’re perfectly cooked?
My favorite part? The way the dumpling edges get slightly chewy while staying cloud-soft in the center.
Pure homestyle goodness.
What Ingredients are in Comforting Chicken and Dumplings?
Creating the perfect chicken and dumplings starts with gathering simple, wholesome ingredients that transform into something magical when simmered together. This classic comfort food doesn’t require fancy components—just basic staples that work harmoniously to create rich flavor and satisfying texture. Most of these ingredients are probably already hanging out in your pantry and refrigerator, which makes this dish perfect for those nights when you want something homey without a special trip to the store.
- 1 (2½ pound) roasting chicken, cut into 8 pieces
- 3 celery ribs, chopped
- 1 large onion, chopped
- 2 bay leaves
- 2 chicken bouillon cubes
- 1 teaspoon house seasoning
- 1 (10¾ ounce) can condensed cream of celery soup or cream of chicken soup
- 2 cups all-purpose flour
- 1 teaspoon salt
- Ice water (approximately ¾ cup)
- 4 quarts water
- Optional: 2 tablespoons cornstarch mixed with ¼ cup water (for thickening if needed)
A few notes about these ingredients: don’t skimp on the chicken quality, as it forms the foundation of your broth. If you don’t have house seasoning on hand, a mixture of salt, pepper, and garlic powder works beautifully. For the dumplings, make sure your water is genuinely ice-cold—this helps create that perfect texture we’re looking for. And while the recipe offers cream of celery or cream of chicken soup options, I find the cream of chicken adds a richer flavor, though either works depending on what you have available. You might also consider adding a handful of fresh herbs like thyme or parsley if you want to brighten up the traditional flavors.
How to Make these Comforting Chicken and Dumplings
Making chicken and dumplings starts with building a flavorful broth. Place 1 (2½ pound) roasting chicken (cut into 8 pieces), 3 chopped celery ribs, 1 large chopped onion, 2 bay leaves, 2 chicken bouillon cubes, and 1 teaspoon of house seasoning in a large pot. Add 4 quarts of water and bring everything to a simmer over medium heat.
Let the chicken simmer until it’s tender and the thigh juices run clear, which takes about 40 minutes. This slow cooking process is where the magic happens—all those flavors meld together into a rich, soul-warming broth. Who doesn’t love the aroma of chicken simmering on a cold day?
While the broth is developing, prepare those pillowy dumplings by mixing 2 cups all-purpose flour with 1 teaspoon salt in a mixing bowl. The secret to perfect dumplings? Ice water. Starting from the center, gradually drizzle in about ¾ cup of ice water, working it through with your fingers until you form a firm dough.
Roll this dough out to about ⅛-inch thickness on a well-floured surface, then let it rest for a few minutes. Once your chicken is cooked, remove it from the pot, let it cool slightly, then remove the skin and bones before returning the meat to the pot.
Add 1 (10¾ ounce) can of cream of celery or chicken soup to the broth, and maintain a gentle simmer.
Now comes the fun part—cutting the dumpling dough into 1-inch pieces, pulling each piece in half, and dropping them into the simmering soup. Resist the urge to stir once the dumplings are added (a common mistake that leads to gummy results).
Instead, gently move the pot in a circular motion to help the dumplings cook evenly. The dumplings will float when they’re done, typically after 3 to 4 minutes. If your stew looks too thin, you can always thicken it before adding the dumplings by whisking together 2 tablespoons cornstarch with ¼ cup water and stirring this slurry into the pot.
Serve this comforting classic in warm bowls, and watch as everyone at the table suddenly becomes very quiet, except for the occasional appreciative sigh.
Comforting Chicken and Dumplings Substitutions and Variations
While that classic chicken and dumplings recipe is timeless, the beauty of this dish lies in its adaptability.
I often swap chicken thighs for the whole bird— they’re juicier and harder to overcook.
No cream of celery soup? Cream of chicken works perfectly, or make a quick roux with butter and flour.
For the dumplings, try adding herbs like thyme or rosemary to the dough.
Drop dumplings too fussy? Make rolled ones instead.
Vegetable-wise, throw in whatever’s languishing in your crisper—carrots, peas, even mushrooms add wonderful depth.
Need it gluten-free? Rice flour dumplings are surprisingly good.
What to Serve with Comforting Chicken and Dumplings
Although chicken and dumplings is a complete meal on its own, the right side dishes can elevate this comfort food classic to new heights.
I love serving mine with simple green vegetables like roasted asparagus or sautéed green beans to balance the richness of the gravy.
A crisp garden salad with vinaigrette dressing adds a revitalizing contrast to the warm, hearty bowl.
Crusty bread? Perfect for sopping up every last drop of that velvety sauce.
For special occasions, I’ll add cranberry sauce or a tart apple chutney on the side.
The sweet-tart flavors cut through the savory goodness in the most delightful way.
Final Thoughts
Nostalgia fills every spoonful of homemade chicken and dumplings, transporting me back to my grandmother’s kitchen with each bite. This timeless recipe might take a bit of effort, but trust me, the results are worth every minute spent rolling that dough.
I’ve found that patience really makes the difference—letting those dumplings cook until perfectly fluffy and watching the broth thicken into that velvety consistency that coats your spoon.
While I’ve tried countless variations over the years, I always return to this classic version. Sometimes the old ways truly are the best ways.
