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This easy chicken and dumplings recipe might quickly become your next dinner staple.


Read the full recipe after the video.

Recipe Summary

30 mins
1 hr 30 mins
Serves 6

This recipe is one of our all-time favorites, and for good reason: It's a modern take on the comforting classic, chicken and dumplings. Read on for the full instructions on how to make chicken and dumplings so good that your family may think a professional chef whipped the dish up.


Here's how it works: You'll season the chicken, brown it in batches, then transfer it to a plate. Browning the chicken first gives the dish its flavor and eliminates the need for chicken broth. Next, you'll add your veggies to the pot with the chicken drippings, which will give them all sorts of delicious flavors. And let's not forget the dumplings.

Making the dumplings is easy; you whisk together some dry ingredients (flour, baking soda, baking powder, salt), add butter and buttermilk, and dollop the dough on top of your chicken stew mixture. It takes just six pantry ingredients (plus a pinch of salt and pepper) to create fluffy, delicious dumplings that make the soup simply irresistible.


Ingredient Checklist


Instructions Checklist
  • Heat the oil in a large pot or Dutch oven over medium-high heat. Season the chicken with ½ teaspoon each salt and pepper. Brown in batches, 4 to 6 minutes per side. Transfer to a plate; reserve the pot.

  • Add the celery, carrots, onions, thyme, and garlic to the chicken drippings in the pot and cook, stirring, until the vegetables begin to soften, 5 to 7 minutes. Add the chicken, bay leaves, and 10 cups water. Bring to a simmer and cook until the chicken is cooked through, 25 to 30 minutes. Discard the bay leaves and transfer the chicken to a plate; let cool. Shred the chicken with 2 forks and return it to the pot (discarding the skin and bones).

  • Whisk together ½ cup of the flour, 2 cups of the cooking liquid, and ¼ teaspoon each salt and pepper in a small bowl. Slowly whisk the flour mixture back into the pot and simmer until slightly thickened, 8 to 10 minutes.

  • Make the dumplings: Whisk together the remaining 2 cups of flour, the baking powder, baking soda, and ¼ teaspoon each salt and pepper in a medium bowl. Whisk in the butter, buttermilk, and parsley. Reduce heat to low and drop the mixture into the broth in 8 large spoonfuls. Simmer, covered, until the dumplings are firm, 12 to 15 minutes. Serve the chicken and dumplings sprinkled with parsley.

Chef's Notes

If this classic chicken and dumplings dish has you excited to try even more, go for our grits dumplings recipe.

Nutrition Facts

517 calories; fat 23g; saturated fat 10g; cholesterol 99mg; sodium 844mg; protein 25g; carbohydrates 52g; sugars 6g; fiber 4g; iron 4mg; calcium 147mg.