The days really are warming. There are the prettiest strawberries in the market. It might almost be time to daydream about watermelon wedges. But… I still need soup. The unapologetically comforting kind of soup with soft carrots, big bites of chicken, almost too much thyme, and the fluffiest floating dumplings.
It’s Winter comforts in Spring. Let’s bridge the gap. You know… like wearing a light scarf or shoes with no socks… except this is food and way way delicious.
Boneless and skinless chicken thighs to start. I like chicken thighs because they’re more fatty and flavorful than chicken breast. Always go for flavor!
The meat is seasoned well and browned in hot hot olive oil. This is where the layers of flavor begin.
The holy trinity for soups! Necessary and proper: diced onions, sliced carrots, and sliced celery. Oh… a little garlic too, because YES!
Once the chicken is browned on each side it is removed from the pot and our vegetables are sautéed in the chicken oil. Dried thyme is added too. The saute heat helps bloom the flavor of dried seasoning.
Layers. More layers of flavor.
Once the veggies are softened a bit, time for the return of the chicken, this time with a bay leaf and chicken stock.
This is when the soup becomes soup! Veggies cooked down and chicken cooked through!
Green peas and fresh parsley to really brighten the whole pot.
Once the chicken is simmered to tender and cooked through, I remove it from the pan and chop-shred it. Technical term. I also burn the heck outta my fingers because the chicken is super steamy and I’m too impatient to wait for it to cool. Be like me!
Soup simmers and we make our dumplings.
Of course there’s butter.
I actually used King Arthur Gluten Free Flour Blend for these dumplings and they were delicious!
The butter is broken down into the seasoned flour mixture. A beaten egg and a bit of buttermilk to bring the dumpling dough together!
The batter will be homogenous, a little sticky but not too wet.
Ok! Game face! Time to dollop dumpling batter into simmering soup! (This is totally the best part!)
Grab a small spoon from the silverware drawer. Heap it up with about 2 tablespoons of dough and zing it right into the simmering soup.
Zing it!
Once all the dumplings are in and simmering, we cover the pot for 10 minutes to let the dumplings simmer and cook. It’s tremendous… like little biscuits in hot soup!
Warm and classic comfort in a bowl. And no… you’re not allowed to fish out all of the dumplings for your own consumption. I already thought of that and beat you to it.
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Chicken and Dumplings
Ingredients
For the Soup
- 3 tablespoons olive oil
- 6 boneless, skinless chicken thighs
- salt and pepper to season chicken thighs
- 1 large yellow onion, coarsely diced
- 4 carrots, peeled and sliced
- 4 ribs celery, trimmed and sliced
- 1 clove garlic, minced
- 1 1/2 teaspoons dried thyme
- 2 quarts low-sodium chicken broth
- 1 bay leaf
- 1 cup frozen peas
- 1/4 cup finely chopped flat-leaf parsley
- salt and pepper to taste
For the Dumplings
- 1 cup all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon dried thyme
- 1/4 teaspoon fresh ground black pepper
- 1 tablespoon unsalted butter, cold
- 1 large egg, beaten
- 1/4 cup buttermilk, cold
Instructions
- To make the soup, place oil in a heavy bottom soup pot over medium-high heat.
- Season chicken thighs with salt and pepper on both sides. Place in the soup pan to brown, 2 to 3 minutes on each side. Remove from the pan and place on a plate. Chicken won’t be fully cooked through but it will return to the pot to simmer a bit later.
- Add the onion, carrot, celery, garlic, and thyme to the pot. Stir and saute until the onions are cooked through and translucent, about 5 minutes.
- Return the chicken to the pot. Add the bay leaf and chicken stock.
- Reduce heat to low and simmer, uncovered, until the vegetables are cooked through and softened, about 30 to 40 minutes.
- Remove the chicken when it is cooked through and carefully chop and shred it. Return the chicken to the pan.
- While the soup simmers. Make the dumplings. In a medium bowl, whisk together flour, baking powder, salt, thyme, and pepper. Add the butter and use your fingers to break it down into the flour mixture creating small flecks of butter throughout the mixture.
- Add the beaten egg and buttermilk and stir until just combined. Try not to over-stir the dumpling dough.
- When the vegetables in the soup are cooked through and the chicken is chopped and returned to the pot, bring the soup to a light simmer and season to taste. Stir in peas and parsley. Use a small spoon to gently dollop about 2 tablespoons of dough into the simmering soup.
- The dumpling may sink, but will rise to the surface of the soup as it cooks. Add all of the dumplings.
- Cover the pot. Allow to simmer for 10 minutes.
- After 10 minutes the dumplings should be cooked through. Remove from heat and serve warm!
63 Responses
I’ve been making this for a decade now, raised a son on it. Family favourite. Doesn’t require all that stock though! 1.5 litres or even less will do for 4.
I didn’t have parsley, and I forgot to put in the peas, and this was still delicious! It was so comforting after a cold, wet day, and our whole fam liked it. Thanks!
This recipe is every bit as good as it looks! I made it exactly as written and you would never know the dumplings are gluten free. My husband says this was one of the best dinners I have ever made.
I made this for the first time yesterday and I felt compelled to comment once I tasted it. It’s absolutely fabulous. So quick for all that flavour, love the peas and even the celery but the crowning glory that are the dumplings are magnificent… So light and fluffy. You make me a good cook!
Another great recipe! Made this tonight, and used regular King Arthur AP flour; it was amazing!
When doe the chicken go back in? Oh, just read the recipe again.
I love soup- still searching for a healthy tomato bisque and a whatever pumpkin soup
Thanks so much Joy! As soon as my kitchen floor is finished I will be making this. This reminds me of my Mom so much…..
Best chicken and dumplings I’ve ever made (and that is decades of scratch cooking)!!! Best flavor ever; fewer ingredients than other recipes I’ve used. I’ve always thickened the broth, but leaving it unthickened makes for such a beautiful colored broth . And I even used breasts instead of thighs. I admit I didn’t make the dumplings from scratch (I’ve failed miserably at that before), so used the quick and easy Bisquick dumplings. I made just half a batch of dumplings and will make another when we’re ready to eat leftovers. And I look forward to those leftovers which I can only assume will not be a congealed blob of veggies and chicken with dried out dumplings. Thanks so much, Joy.
Should I have cooked the dumplings a bit longer? They didn’t have that chew to them that I love from a dumpling. They were so soft they were almost mush. Flavor was spot on though.
Joy, I make extra dumplings because I end up eating 3 or 4 just to “make sure they’re good” lol. And end up making up another batch. Haha
The soup an dumplings where out of this world.i also made a loaf of homemade bread.thanks
I just made this two nights ago and my husband said it was one of the best things I have ever made. I’m a pretty good cook (if I say so myself) and we’ve been together for 12 years if that gives you an idea of how tasty it was. Thanks for the awesome recipe it has been added to our staples list!!!
I know this is from a while ago, but I just made this dinner for myself and a friend, and it is AMAZING! It just snowed here in North Carolina, and we were both feeling the strain of the post-Christmas winter doldrums, combined with the stress of applying to graduate school. But for one night, we made soup and dumplings, and felt like real adults who had our lives together, and it was lovely and comforting. Thank you for that, Joy. It was much-needed, and I am grateful.
I just love your humor, Joy. Taking all the dumplings sounds like something I would also say. Now that it is finally getting cold here in the Mid Atlantic States (NJ), I will be making this. For some reason I didn’t see this before??Yummy!!
I just made this and it is a keeper for sure…..
Joy, use two forks to shred your chicken, then you wont burn your fingers anymore. Because manicures.
If I make this ahead should I remove the dumplings after making it or bring the pot back to a boil later when I’m ready to serve and cook the dumplings then? Or how long do the cooked dumplings last? I don’t want mushy or dissolved dumplings but I do want soup that was made in the morning and has time to meld all those favors together for dinner time.
I would suggest removing the dumplings and storing separately. When you’re ready to serve, bring the soup back to a boil and add the dumplings back in.
Joy, my boyfriend just said this was “one of the best things” I’ve ever cooked him (in almost ten years) and that it was “amazing”. I agree. Thank you!
Thanks for a delightful recipe…..It’s just good!
I’m making this right now for my two sick kids! Just what the doctor ordered :)
My kids love chicken and dumplings! It takes a while, but it is so good.
https://www.homeecathome.com/the-home-economist/chicken-and-dumplings
Hi – greetings from Kingston, Ontario. Your chicken with dumplings looks mouthwatering and I am about to make it today. I will use regular white flour but I am certain it will be just as delicious.Thanks so much -no doubt I will be trying more of your recipes!?Joy T.
Joy, I just made your Chicken and Dumplings recipe and it was delicious! I’ve never made these before and thought it hard process. But following your recipe was the easiest thing and it turned our great!
Thanks for sharing!
Christian
Ths came out great – but what happened to the peas and parsley? ;o)
oo i think this post single-handedly converted me to chicken thighs! mmmm. i love chicken and dumplings, and i trust (as always, haven’t been let down yet) that your version is the best of them. can’t wait to try.
I made this last night, because Winter is Coming here in South Africa.
Oh. My. Word. I think it has changed my life forever.
Thanks Joy!
I’m so happy to hear that! Stay warm!
This sounds like the perfect change of season (Autumn into Winter for us Southern Hemisphere folks) recipe! It is also very reminiscent of my mum’s chicken soup, it’s definitely on next week’s ‘to-cook’ list. Thank you for once again giving me recipe inspo and envy :)
Comfort food at its best! Yum!
Seriously Kelly!
That is a stew that would make everything right again in the world.
Chicken and dumplings are delicious…thanks for the recipe
https://www.lovelysharice.com/spiritual-quotes-about-life/
It feels like million years since my last time with chicken pot. Considering practicing your recipe. Such an amazing recipe, dear.
Oh yes! This is what Chicken and Dumpling is supposed to be like! After moving to Louisiana I was served a friend’s mom’s “famous” C&D… Only it was some kind of chicken noodle gravy with lots of black pepper affair…and that is what I have seen ever since. I have tried to describe what I know to be C&D only to be told it “Must be a Yankee thing…” What a glorious pot of colorful goodness you have there….. I’ll be right over….
Making this tonight! Thanks for the yummy recipe. Quick FYI: Unless I am missing it (which is possible :) you leave out the part of adding the peas and parsley.
It is always the right season to have chicken and dumplings, seriously.
YUM! I absolutely adore my grandmother’s chicken and dumplings recipe, which is a bit creamier (ew, that word). However, I can never get her recipe right. Yours sounds easy and looks gorgeous. California needs to cool off a bit, then I’ll get to making your version!
Thank you, thank you, thank you! This is JUST what I needed. Woke up to over an inch of snow on the ground this morning and this California girl who’s stuck in Idaho is in serious need of some good comfort food :)
Spring in Oregon is like a teenage girl….very moody.
Today we are expecting, rain, sun, thunder storms and hail.
I still need soupy meals as well.
YUM. Love me some chicken thighs. And I can never wait for the chicken to cool before shredding. This Looks delish!! xx
Those dumplings look amazing! I want this soup right now!!
I adore Chicken and Dumplings! Is there any easier comfort food? Just toss everything in there and let ’em cook :) You have inspired me to make it again soon!
Yum! I’ve been craving a chicken & matzo ball soup all winter but been unable to find matzo in our area. I may try this instead to satisfy my winter craving before spring food is in full swing!
This looks so delish!! I am printing the recipe now. It will be perfect for a wet, blustery, spring day like today!! Thanks for sharing!
my all-time favorite comfort food!
Yes. I made Chicken Pot Pie last weekend and had no shame, though, I think I actually may have had just a touch too much thyme :-) Here’s to giving winter one last hug goodbye xoxo
This is just like my mother’s recipe. So many times I see the dumplings rolled out and cut. No! This is the real deal. Looks lovely and delicious and I think I need to go make some right now. Thanks Joy. Yum.
How long can you leave the dumplings in the soup before serving?
a good while! overnight would be fine!
It’s always time for dumplings.
Thanks for making these gluten free! The recipe sounds so homey and delicious. I may have to seek out some King Arthur GF flour mix to try it out.
This is just want I need. Spring may be here but my allergies just make me want to hide under the covers with comfort food!
Oh, Joy the Baker…. I’ve come down with a cold the last couple of days. I sat at my desk at work all day yesterday, thinking how I wish someone would make me chicken soup, because that’s what I was craving, and I still am… And here it is, just what I want. The broth looks so rich and inviting…I just want to dip my spoon in and enjoy the comfort. Just beautiful. <3
This is exactly what I have been craving lately, I’m all into the pleasures of Spring but I’m holding on to my comfort foods. This looks so cozy and warming.
Joy that looks so good. I wonder if I can find a dumpling recipe with gluten free flour. Must research that. Paulette
She said “I actually used King Arthur Gluten Free Flour Blend for these dumplings”, so use this one.
Love the way you frame your post…. “light scarf, shoes without socks,” for me it is the love of spring sweaters. Perhaps we need another season here for April… call it Sprinter… where you must eat Chicken and Dumplings! Love your blog.
Thank you for another awesome recipe. I have a quick question about the gluten free flour. Did you just replace the AP flour with the King Arthur gluten free flour or did you have to add the flour and another ingredient to make the dumplings rise properly and hold together? My son has a wheat allergy and while I can make just about anything gluten free, I haven’t managed to make good dumplings. My son is really excited about this recipe. Thanks so much for your help and all your delicious recipes!
Soup is just so comforting, not matter what season it is! I’d love to try making my own dumplings, I never have before. Looks delicious!
this is my boyfriends all time favorite food..im so going to have to make this.
This sounds delicious! I think I may make it this weekend :)
I’ve never made dumplings before, but now I’m going to try! This is a really great recipe for the winter-to-spring limbo, especially here in Boston where our season is a little further behind you guys.