Chicken And Dumplings Recipe

This Chicken and Dumplings recipe is the kind of dish that feels like home in every bite—humble, hearty, and deeply nourishing. Built from a slow-simmered stew of whole chicken, root vegetables, and fragrant herbs, it captures the essence of old-fashioned comfort food while still offering wholesome touches like whole wheat flour and cornmeal dumplings.

The broth is gently thickened into a rustic gravy, tender potatoes and carrots absorb the savory richness, and soft dumplings steam to fluffy perfection right on top of it all.

Whether served on a chilly evening or as a soul-soothing centerpiece for a family dinner, this dish is a reminder that simple, slow-cooked food can be as restorative as it is satisfying.

Why People Will Love the Chicken and Dumplings recipe:

Nostalgic and Heartwarming: This dish brings back the flavors of classic home cooking—like something passed down from a grandmother’s kitchen—making it emotionally comforting as well as physically satisfying.

Balanced and Hearty: With lean chicken, fiber-rich vegetables, and whole grain dumplings, it delivers a wholesome meal in one pot—both nourishing and filling.

Slow-Simmered Flavor: Cooking the whole chicken with herbs and vegetables creates a deeply savory broth that’s rich in natural collagen and layered with homemade taste.

Fluffy Cornmeal Dumplings: The dumplings are soft, subtly textured from cornmeal, and steam directly over the stew—soaking up the flavors while adding a rustic, pillowy finish.

Versatile and Family-Friendly: It’s easy to adapt based on what you have on hand, and the comforting textures and mild seasoning appeal to both kids and adults alike.

One-Pot Simplicity: Despite its depth of flavor, it’s made in a single pot, making cleanup easy and meal prep streamlined—perfect for busy weeknights or leisurely weekends.

Key Ingredients:

Whole Chicken: Using a whole chicken provides rich, layered flavor as it slowly simmers with the skin, bones, and meat—infusing the broth with natural depth, nutrients, and body that boneless cuts can’t replicate.

Root Vegetables (Carrots, Potatoes, Celery): These hearty staples add earthiness and texture to the stew. Carrots offer natural sweetness, potatoes bring starch and structure, and celery delivers an aromatic foundation.

Onions, Bay Leaf & Fresh Rosemary: This classic trio builds the aromatic backbone of the broth. Onions provide depth, bay leaf lends a subtle bitterness, and rosemary adds a warm, woodsy fragrance that lingers in each spoonful.

Whole Wheat Flour & Cornmeal (for Dumplings): These create a denser, more rustic dumpling than refined white flour—adding both fiber and a nutty, textured bite that complements the richness of the stew.

Milk & Olive Oil (Dumpling Moisture): The milk softens the dough, while extra virgin olive oil lends tenderness and a hint of fruitiness that elevates the dumplings beyond standard fare.

Frozen Peas: Stirred in at the end for a pop of color and subtle sweetness, peas lighten the dish and round out its flavor profile without overwhelming its rustic heart.

Expert Tips:

Simmer the Chicken Low and Slow: Using a whole chicken simmered on low heat allows collagen to break down gently, enriching the broth with body and natural gelatin, resulting in a velvety texture and deeply savory flavor.

Keep the Skin and Bones During Cooking: Don’t remove the skin and bones before simmering—they add richness and depth to the broth. Remove them only after cooking to retain full flavor and nutritional value.

Quarter Vegetables Uniformly: Cutting the potatoes and carrots into uniform chunks ensures even cooking and maintains their texture during long simmering—no mushy vegetables here.

Enhance the Roux With Broth, Not Water: When thickening the stew, use hot broth from the pot instead of plain water to avoid diluting flavor and to create a seamless, savory thickener.

Avoid Overmixing the Dumpling Dough: Stir the dumpling mixture just until moistened. Overmixing develops too much gluten, resulting in dense, chewy dumplings rather than light, fluffy ones.

Steam, Don’t Boil Dumplings: Once the dumplings are in, do not lift the lid during steaming. Letting out the steam prematurely can collapse them or leave them undercooked in the center.

Use Fresh Herbs for Finish: While rosemary infuses the broth early, adding fresh chopped parsley or thyme at the end brightens the dish and balances the richness with fresh aromatics.

Rest the Stew Before Serving: Let the pot sit off-heat for 5–10 minutes after cooking. This allows the flavors to settle and makes the dumplings easier to serve intact.

Chicken And Dumplings Recipe

Ingredients

Chicken stew

2 ½ lb whole chicken

6 carrot(s), peeled

1 cup celery, sliced

6 potato(es), medium, with skin

1 cup onion(s)

1 bay leaf

1 sprig rosemary, fresh, fresh

6 cups water

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Creamsicle Orange Fluff

1 cup frozen peas

3 tbsp. tablespoon whole wheat flour

½ tsp. black pepper

½ t. salt

2 tbsp. 1 tbsp cold water Dumplings

¼ cup cornmeal (polenta)

1 cup whole wheat flour

2 tbsp. yeast

½ cup 2% milk

2 tbsp. tablespoon olive oil, extra virgin

Instructions:

Slice the celery and chop the onions. Place in a large pot with lid. Add bay leaf, rosemary, chicken and water and simmer, covered, for 45 minutes or until chicken is fully cooked and easy to pull off the bone.

Remove the chicken from the heat and let cool. Remove and discard the skin and cut the chicken into pieces with the bones. Discard the bay leaf.

Washing potatoes and cut to quarters . Cut the carrots into quarters (or halves depending on size) lengthwise and add the vegetables and the salt and black pepper to the hot broth in the pot with the chicken. Simmer, covered, for 25 minutes or until potatoes are tender.

For more thickness, mix the flour with cold water to form a smooth dough. Add hot broth to this roux and stir it into the stew. Simmer for another 5 minutes to thicken the liquid. Add frozen peas to stew.

To make the dumpling, combine the flour, cornmeal and baking powder in a bowl. Pour in the milk and oil until the mixture is moist.

Slip 6 scoops (about ¼ cup – 60 mL each) of the dumpling batter into the simmering stew.
Put the lid on and simmer over low heat for 15 minutes or until the dough does not stick to a toothpick inserted in the middle of the dumpling. Avoid lifting the lid during cooking as the dumplings must steam.

Enjoy !

Nutrition Information:

YIELDS: 6 | SERVING SIZE: 1

Frequently Asked Questions:

Can I use boneless chicken instead of a whole chicken?

Yes, you can substitute boneless chicken pieces for a whole chicken.

Using boneless, skinless chicken breasts or thighs can save you time in preparation.

Simply cook the boneless chicken until fully done, shred it, and add it to the stew.

Can I make the dumplings without cornmeal?

If you don’t have cornmeal or prefer not to use it, you can make dumplings using only whole wheat flour.

Just omit the cornmeal from the dumpling mixture, and proceed with the rest of the dumpling instructions as usual.

How do I know when the dumplings are done cooking?

To check if the dumplings are done, insert a toothpick into the center of one dumpling.

If it comes out clean without any raw batter, the dumplings are ready.

If not, continue simmering for a few more minutes and test again.

Can I freeze Chicken and Dumplings for later?

While you can freeze Chicken and Dumplings, keep in mind that dumplings may change texture slightly upon thawing.

To freeze, let the dish cool completely, then transfer it to airtight containers or freezer bags.

Reheat in a pot on the stove when ready to enjoy, adding a bit of extra liquid if needed.

What are some optional additions to enhance the flavor?

You can customize Chicken and Dumplings by adding ingredients like fresh herbs (thyme, parsley), diced garlic, or a splash of white wine to the stew for extra flavor.

Feel free to experiment with seasonings and vegetables based on your preferences.