The Ultimate Chicken and Dumplings: Fluffy & Easy

The comfort of a warm bowl of Chicken and Dumplings can’t be beat on a chilly evening. I remember the first time I nailed a fluffy dumpling that wasn’t dense or gummy—it felt like such a win after so many kitchen tries. That’s why I created this ultimate foolproof Chicken and Dumplings recipe, designed to give you total confidence in the kitchen. Plus, there’s a detailed video tutorial and troubleshooting guide to back you up every step of the way.

Why This Foolproof Chicken and Dumplings Recipe Works

• Guaranteed Fluffy Dumplings: Combining cake flour and sour cream creates light, tender dumplings that never turn gummy.
• Step-by-Step Confidence: With detailed photos at each stage, you’ll see exactly how the dough and soup should look.
• Flavorful Broth from Searing: Optional searing of chicken builds rich flavor and beautiful color in the soup.
• Troubleshooting Made Easy: Full guidance on fixing common issues like thin broth or dense dumplings keeps you stress-free.

A Closer Look at Your Ingredients

Understanding why this recipe uses certain ingredients helps you cook with confidence. Here are some key points:

1. Chicken Thighs vs. Breasts: Thighs have more fat and flavor, making the soup richer and juicier. Breasts work well too if you prefer leaner meat.
2. Cake Flour vs. All-Purpose Flour: Cake flour is softer with less protein, which helps produce delicate, tender dumplings rather than chewy ones.
3. The Role of Sour Cream: Sour cream’s acidity and fat tenderize the dumpling dough, creating a moist, perfect texture.

How to Make Chicken and Dumplings

Get ready to make this cozy classic! Follow along with the detailed steps below, and don’t forget to look for the visual cues in the photos to nail each stage—from the rich roux to the perfect dumpling dough.

1. Season and sear the chicken: Salt and pepper the chicken, then brown it in olive oil over medium-high heat for 3 minutes each side. Let rest, then cut into bite-sized pieces.
2. Prepare seasonings: Combine herbs and spices in a small bowl; set aside.
3. Cook vegetables: Melt butter in the pot, scrape up browned bits, and sauté diced onion, carrots, and celery for 5 minutes. Add garlic, Worcestershire, hot sauce, and seasonings; cook 1 more minute.
4. Make roux: Stir in flour to coat vegetables; cook 2 minutes while stirring continuously.
5. Add liquids: Slowly pour in chicken broth and half-and-half, stirring to incorporate and scraping pot bottom for flavor release. Add bouillon cube if using.
6. Simmer with peas: Stir in frozen peas; bring to a gentle boil and simmer uncovered.
7. Mix dumpling dough: Combine dry ingredients in a bowl, then fold in sour cream, milk, and melted butter. Mix lightly.
8. Return chicken to pot: Add cut chicken and juices, reduce heat.
9. Add dumplings: Drop dough in even scoops over soup; spoon liquid over each.
10. Steam dumplings: Cover tightly, simmer gently for 15 minutes without lifting the lid.
11. Check doneness: Insert toothpick into dumpling center; if clean, they’re ready.
12. Serve: Garnish with parsley and enjoy!

The Secret to Light and Fluffy Dumplings

The single most important tip is: Do NOT overmix the dough. Overmixing develops gluten, which results in dense, rubbery dumplings. Aim for a shaggy, loosely combined dough that holds together but isn’t smooth. During steaming, keep the lid closed to trap steam which cooks them evenly. Opening the lid too soon lets steam escape, causing dumplings to dry out or toughen.

Here’s a quick visual guide I use:

• Mistake: Dense, shiny, heavy dough
• Correct: Shaggy, slightly lumpy, tender dough

Pro Tips for Perfect Chicken and Dumplings

• Mise en Place: Prep and dice all ingredients before cooking to stay organized and stress-free.
• Uniform Veggies: Cut onions, carrots, and celery to similar sizes so they cook evenly.
• Sear for Flavor: Though optional, browning chicken first adds deep flavor and lovely color to the broth.
• Control the Sodium: Use low-sodium chicken broth and taste before adding extra salt at the end.

Recipe Variations

Appliance-Specific Instructions

Slow Cooker Chicken and Dumplings

1. Skip the searing step for convenience.
2. Add uncooked, seasoned chicken directly to the slow cooker with onion, carrots, celery, garlic, Worcestershire sauce, hot sauce, seasonings, flour, chicken broth, half-and-half, bouillon cube, and peas.
3. Cook on LOW for 6 hours or HIGH for 3 hours until chicken is tender.
4. Make dumpling dough separately; add spoonfuls on top in last 30 minutes. Cover tightly and cook until dumplings are set.

Instant Pot Chicken and Dumplings

1. Use the Sauté function to brown chicken in olive oil; set aside.
2. Sauté vegetables and seasonings in the same pot. Sprinkle flour and 2 minutes.
3. Add broth, half-and-half, bouillon cube, peas, and chicken. Stir.
4. Seal lid and cook on Manual/Pressure Cook for 10 minutes.
5. Quick release pressure, then add dumpling dough in scoops.
6. Use the Sauté function, cover with a splatter guard, and simmer gently for 15 minutes without stirring.

Dietary Substitutions

Storage, Freezing, and Reheating

Store leftover soup and dumplings separately in airtight containers to avoid soggy dumplings. Reheat the soup first until simmering, then add dumplings back in for the final few minutes to warm through. The soup base (without dumplings) freezes well for up to 3 months. Thaw completely, reheat gently, and add freshly made dumplings if desired.

What to Serve with Chicken and Dumplings

Pair your comforting bowl with:

• A crisp green salad dressed with lemon vinaigrette for freshness
• Fluffy cornbread to soak up every bit of broth
• Garlic-roasted green beans for a touch of earthiness
• Steamed broccoli or sautéed kale for extra greens

Chicken and Dumplings

Classic, cozy chicken and dumplings with a flavorful creamy broth and tender drop dumplings. Optional searing boosts depth, while simple pantry herbs keep it weeknight-friendly.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 40 minutes mins

Total Time 1 hour hr

Servings: 6 servings

Calories: 710

Ingredients Equipment Method Notes

Ingredients

  

Soup & Broth

• 1 tablespoon olive oil
• 2 lbs bone-in skinless chicken breasts or thighs see notes; cut after searing; discard bones
• to taste Kosher salt for seasoning chicken
• to taste Black pepper for seasoning chicken
• 5 tablespoons butter
• 1 small yellow onion diced
• 1 cup carrots diced
• 2 sticks celery diced
• 3 cloves garlic minced
• 1 teaspoon Worcestershire sauce
• 1 teaspoon hot sauce such as Frank’s
• 1/3 cup all-purpose flour
• 4 1/2 cups chicken broth
• 1 cube chicken bouillon optional
• 1 1/2 cups half and half
• 3/4 cup frozen peas
• 1 teaspoon onion powder
• 1/2 teaspoon dried basil
• 1/2 teaspoon dried parsley
• 1/2 teaspoon dried thyme
• 1/2 teaspoon dried rosemary
• 1/2 teaspoon mustard powder
• 1/4 teaspoon ground sage
• 1/8 teaspoon black pepper for the broth/seasonings

Dumplings

• 2 cups cake flour or all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon salt
• 1/2 teaspoon garlic powder
• 2 teaspoons sugar
• 3/4 cup sour cream cold
• 1/4 cup milk cold
• 4 tablespoons butter melted

Garnish

• 2 tablespoons fresh parsley chopped; optional, for garnish

Equipment

• 4.5-quart soup pot with lid
• Silicone spatula
• Chef’s knife
• Cutting board
• Measuring cups and spoons
• Mixing bowl
• Small cookie scoop
• Tongs
• Ladle or wooden spoon
• Toothpick

Method

 

Make the Chicken and Dumplings

1. Season the chicken with salt and pepper; heat olive oil in a 4 1/2-quart soup pot over medium-high. Searing is optional but adds flavor and color.
2. Sear chicken 3 minutes per side until lightly browned, then rest 10 minutes; cut into bite-size pieces and discard bones.
3. Combine all seasoning spices in a small bowl and set aside.
4. Melt butter in the pot and scrape up browned bits; cook onion, carrots, and celery 5 minutes. Stir in garlic, Worcestershire, hot sauce, and the seasonings; cook 1 minute.
5. Add flour and stir to coat; cook 2 minutes, stirring constantly.
6. Gradually stir in chicken broth, scraping the pot, then add half-and-half and bouillon (if using).
7. Add peas, bring to a gentle boil, then reduce to a simmer while you prepare the dumplings.
8. In a bowl, whisk flour, baking powder, baking soda, salt, garlic powder, and sugar.
9. Fold in milk, sour cream, and melted butter just until a soft dough forms; do not overmix.
10. Return chicken and any juices to the pot and reduce heat to low; stir to combine.
11. Use a small cookie scoop to drop dumplings evenly over the soup; spoon a little broth over each.
12. Cover tightly and gently simmer for 15 minutes without lifting the lid so the dumplings can steam.
13. Check doneness with a toothpick; if not cooked through, cover and simmer a few minutes more.
14. Once set, garnish with parsley and serve hot.

Notes

Searing the chicken is optional but adds great fond (browned bits) that deepen the broth’s flavor. Boneless, skinless thighs stay juicier than breasts; both work. For the dumplings, mix just until combined—overmixing makes them dense. Keep the pot at a gentle simmer (not a rolling boil) once dumplings are added, and don’t lift the lid during the first 15 minutes. If the soup thickens too much, stir in a splash of broth or milk to loosen. Half-and-half can be swapped for equal parts milk and heavy cream; milk alone will be lighter. Season the broth to taste at the end, especially if skipping the bouillon cube.

Frequently Asked Questions (Troubleshooting Guide)