Dutch Oven Chicken and Dumplings

What’s better than a cozy chicken dinner? This recipe for Dutch oven chicken and dumplings is loaded with veggies, fresh herbs, and fluffy homemade dumplings for a simple, savory meal. Make this recipe for dinner parties, family dinners, or chilly winter nights. It’s the absolute best!

I know that comfort food isn’t always the sexiest. But truth be told, my date night vibe lately has been snuggling up on the couch with a cozy dinner and a good bottle of wine.

I mean, there’s nothing like a low-key “I love you” in the form of short rib beef bourguignon, braised pork ragù with gnocchi, or a true classic, chicken and dumplings. If it can be eaten out of a pasta bowl over candlelight (or let’s be honest, the light of the TV), it fits the bill for date night at home.

And this recipe is definitely a must-make when you can’t be bothered to brave the cold in the name of a romantic night out. With tender chicken, a handful of fresh herbs, and airy dumplings, you’re all set for a snuggly night in. Let’s make it!

The best comfort food

This stew is based off of my grandma’s recipe that my family has been making for as long as I can remember. Like many grandma recipes, the original is handwritten on an oil-stained, dog-eared card and it’s not so much a recipe as it is a guideline. In this version, I added some fresh herbs and veggies to elevate this dish even more while still keeping it true to its roots.

• This recipe is simple and straight-forward to make, even for beginners.
• The soup comes together in one pot & simmers on the stove.
• The dumplings are light and beyond fluffy! Never dense or ‘bready’.
• Make this stew for dinner parties or cozy Sunday nights. It’s always a crowd-pleaser!

The ingredients

Chicken stew

• Chicken – for the best flavor and texture, I like chicken thighs. Make sure they are boneless and skinless for easy dicing.
• Salt & pepper – I recommend Morton’s Kosher salt and freshly-ground black pepper.
• Neutral oil – to sear the chicken, you will want a neutral oil with a high smoke-point. Vegetable, canola, & avocado oil all work.
• Butter – unsalted butter will add flavor and make up half of the roux (a.k.a. the thickening agent in this recipe).
• Mirepoix – a.k.a. shallots, carrots, and celery! Mirepoix is a classic veggie mix that’s added to many soup and stew recipes for flavor and texture.
• Garlic – fresh garlic adds flavor and depth to the soup.
• Herbs – I like a combination of rosemary and thyme. It’s a classic with chicken!
• Flour – when the flour mixes with the butter, it will create a ‘roux’. This is what will thicken the soup.
• Chicken broth – use a good-quality, low-sodium chicken broth so you can control the salt level.
• Half-and-half – for a little creaminess, I like half-and-half! It’s not too thick but adds just enough richness.
• Chicken bouillon – for an even deeper chicken flavor, I always add extra bouillon to the broth. My favorite is Better Than Bouillon!
• Bay leaf – I always add a bay leaf to soups for an earthy, herbal flavor.
• Peas – frozen peas will add extra texture and just a hint of sweetness.

Homemade dumplings

• Flour – all-purpose flour will make up the base of the dumplings.
• Baking powder – this will act as the leavening agent which makes the dumplings rise.
• Salt & pepper – you will want a bit of Kosher salt and black pepper for seasoning.
• Garlic powder – this is optional but I like adding a dash of garlic powder for even more flavor!
• Buttermilk – for a little tang, we’ll use buttermilk to loosen the dough. If you don’t have buttermilk, you can use 1 cup of whole milk + 1 Tablespoon of white or apple cider vinegar.
• Eggs – a whole egg will make the dumplings tender and help bind the batter.
• Butter – melted butter adds richness and moisture to the dumplings.
• Chives – fresh chives add a hint of freshness to complement the rest of the flavors in the stew.

Ingredient variations

• Chicken – if you’re not a fan of dark meat, boneless skinless chicken breasts work great too!
• Veggies – feel free to use any veggies you like. Mushrooms, onions, or leeks would be delicious.
• Herbs – you can also try fresh parsley, sage, dill, or even tarragon.
• Gluten-free – replace the flour with a 1-to-1 gluten-free flour replacement like Cup4Cup.
• Biscuit shortcut – in a pinch, a biscuit mix (like Bisquick) will work.

How to make this recipe

Sear the chicken

1. Start by patting the chicken dry. Season both sides of the chicken with a generous amount of salt and pepper.
2. Then, heat the oil in a Dutch oven over medium-high heat. Once the oil is very hot and shimmering, sear the chicken until it’s golden-brown, about 3-4 minutes per side.
3. Let the chicken rest for about 5 minutes. Then, chop the chicken into bite-sized pieces. At this point, the centers will still be raw, but no worries! The chicken will finish cooking later.

Make the soup

1. Return the Dutch oven to the heat and add the butter. Once it’s melted, sauté the shallots, celery, and carrots until the veggies are softened and starting to brown a bit on the edges.
2. Then, add the garlic, rosemary, and thyme. Cook for about 1 minute, until it smells fragrant.
3. Stir in the flour and sauté for 1 minute to cook off the raw flour taste.
4. Slowly stir in the chicken stock and half-and-half until the soup is smooth.
5. Next, add the bouillon, bay leaf, and the chicken with any leftover juices. Bring the soup to a gentle simmer for about 30 minutes.
6. After 30 minutes, add the peas and stir well to combine.

Simmer the dumplings

1. While the soup simmers, make the dumplings. Start by whisking together the flour, baking powder, salt, pepper, and garlic powder.
2. Then, add the buttermilk, egg, butter, and chives. Whisk just until the batter comes together. Spoon the dumpling batter into the chicken soup.
3. Cover the pot and simmer for 10 minutes. Then, uncover the pot and simmer for 10 more minutes until the dumplings are cooked through. Sprinkle the soup with more chives and enjoy!

The secret to fluffy dumplings

This is a trick I learned from my grandma’s recipe! For dumplings that are super fluffy, gently simmer the soup covered for 10 minutes. Don’t let it come to a boil or the soup could burn!

After 10 minutes, uncover the pot and simmer the soup for another 10 minutes (or until an inserted toothpick comes out clean). I’m not sure what the science is behind this tip but it works every single time.

Side dish + serving ideas

This soup is by far one of my go-tos when I need something cozy and comforting. But with fresh herbs and homemade dumplings, it’s also elegant enough for a casual dinner party or family dinner. If you’re wondering what goes with chicken and dumplings, these are some of my favorites!

• Hot Honey Brussels Sprouts
• Simple Green Salad with Sherry Shallot Vinaigrette
• Charred Broccoli with Breadcrumbs & Pecorino
• Lemony Green Beans with Pine Nuts & Garlic
• Raw Carrot Salad with Shallot Vinaigrette
• Crispy Caramelized Brussels Sprouts with Bacon
• Easy Domino Potatoes with Shallots

Storing, make-ahead, & reheating

To store leftovers, spoon the soup into an airtight container. Then, refrigerate the chicken and dumplings for up to 4 days.

You can also make this recipe in advance! Start by making the soup and letting it cool to room temperature. Cover and refrigerate for up to 4 days. When you’re ready to serve, gently heat the soup over medium-low heat, stirring often, until it comes to a gentle simmer. Whisk up the dumpling batter and simmer the dumplings according to recipe directions.

To reheat leftovers, you can either microwave small portions for 1-2 minutes until hot. Or, spoon leftovers into a saucepan, cover, and gently reheat over medium heat, stirring often, until it’s hot.

Helpful tools

• Large Dutch oven
• Kitchen scale
• Cutting board
• Chef’s knife
• Mixing bowls
• Whisk

Tips & tricks

• For the best flavor, use fresh rosemary, thyme, and chives. In a pinch, dried herbs will work but fresh definitely tastes so much better!
• This recipe is the perfect solution for leftovers. Use leftover roasted chicken, shredded chicken, or even turkey.
• For a soupier consistency, add 1 more cup of chicken broth. If you prefer a thicker stew, use 3 cups of chicken broth or add a bit more flour to thicken the broth.
• For even dumplings, I recommend using a scoop. You can use either a cookie scoop or cupcake scoop depending on the size of the dumplings you want. If you use a smaller scoop, start checking for doneness around 15-16 minutes.

More cozy mains

Cacio e Pepe Pizza
French Shallot Soup with Gruyère Croutons
Turkey Pot Pie with Puff Pastry
Creamy Tuscan Chicken and Orzo Skillet
Apple Pork Chops with Bourbon & Sage
White Lasagna with Pesto & Pancetta
Pot Roast with Red Wine & Shallots
Beef Stroganoff with Shallots & Brandy

If you make this recipe, I would love it if you left a star rating and review! I read every single comment and love hearing what you think about my recipes. Thank you for supporting Sunday Table!

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xo Sara Lynn

Song of the day – Rivers and Roads by The Head And The Heart