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Cozy Chicken and Dumplings from Scratch Easy Homemade Recipe with Creamy Broth

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A warm, comforting homemade chicken and dumplings recipe featuring tender chicken thighs simmered in a rich, creamy broth with fluffy dumplings made from scratch.

Ingredients

Scale
  • 2 pounds bone-in, skin-on chicken thighs
  • 6 cups chicken broth (homemade or low-sodium store-bought)
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 2 medium carrots, peeled and sliced
  • 2 celery stalks, sliced
  • 2 bay leaves
  • Salt and freshly ground black pepper, to taste
  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 1 cup whole milk (room temperature; can swap with oat milk for dairy-free)
  • 4 tablespoons unsalted butter, melted
  • Optional: 1 tablespoon fresh chopped parsley
  • 1 cup heavy cream or half-and-half

Instructions

  1. Rinse the chicken thighs and pat dry. In a large Dutch oven, combine chicken broth, chicken thighs, diced onion, minced garlic, sliced carrots, sliced celery, and bay leaves. Bring to a gentle boil over medium-high heat.
  2. Reduce heat to low and simmer uncovered for about 30 minutes, or until chicken is cooked through and tender. Skim off any foam or fat that rises to the surface.
  3. Use tongs or a slotted spoon to remove chicken from broth. Let cool slightly, then remove skin and bones. Shred the meat into bite-sized pieces and set aside. Keep broth simmering on low.
  4. While chicken simmers, whisk together flour, baking powder, and salt in a bowl. Stir in warm milk and melted butter until just combined; do not overmix. Batter should be thick but spoonable.
  5. Stir shredded chicken back into simmering broth. Taste and adjust seasoning with salt and pepper.
  6. Drop spoonfuls of dumpling batter evenly over the surface of the simmering broth. Do not stir after adding. Cover pot tightly with lid.
  7. Let dumplings steam gently for 15-20 minutes until puffed and cooked through. Test by poking a dumpling with a fork; it should be tender inside. Avoid lifting lid frequently.
  8. Stir in heavy cream or half-and-half to give broth a silky, creamy texture. Heat through for 2 minutes without boiling.
  9. Ladle into bowls and sprinkle with fresh parsley if desired. Serve immediately.

Notes

Do not overmix dumpling batter to keep dumplings light and fluffy. Steam dumplings gently with lid on to avoid dense or falling apart dumplings. Use bone-in chicken thighs for best flavor. Skim broth to keep it clear. For gluten-free, substitute flour with almond or oat flour but expect denser dumplings. Dairy-free options include swapping milk and cream with oat milk or coconut milk. Leftovers keep well refrigerated for up to 3 days; reheat gently with added broth or milk to loosen.

Nutrition

Keywords: chicken and dumplings, comfort food, creamy broth, homemade, easy recipe, cozy dinner, chicken thighs, dumplings from scratch

Find it online: https://katedishes.com/cozy-chicken-and-dumplings-from-scratch-easy-homemade-recipe-with-creamy-broth/