Simmering bone-in chicken with dumplings creates a thick, rich broth with tender meat and fluffy dough pillows. The chicken cooks gently in broth while the dumplings steam on top, absorbing flavor without turning mushy.
The pot does all the work. You drop spoonfuls of dough into simmering liquid and walk away for 15 minutes.
This works for cold weather dinners when you want something that fills bowls and stretches across multiple meals. Make it when the fridge is stocked with basics and you need comfort without fuss.
Chicken and dumplings simmers bone-in chicken in broth until tender, then steams drop dumplings on top for 15-20 minutes. Keep the simmer gentle - boiling breaks dumplings apart. Use bone-in, skin-on chicken for rich broth that thickens naturally.
Why This Recipe Works
Bone-in, skin-on chicken releases gelatin and fat that thickens broth naturally while dumplings steam on top. Dropping dough onto simmering liquid instead of boiling keeps dumplings intact. Most people skip chicken, but it balances the meal. For a version that comes together quickly, try this juicy homemade chicken recipe with a different flavor profile.
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Prep Time
20 min
Cook Time
40 min
Total Time
60 min
Servings
6 servings
Difficulty
Medium
Category
Main Dish
Quick Tip
Simmer gently; don't over-stir dumplings
Best For
Weeknight | Meal prep | Family meal
Success markers you can see:
- Broth stays at 180-190°F with small bubbles breaking the surface, never a rolling boil
- Dumplings puff up and float after 15 minutes, with dry tops and soft interiors
- Chicken shreds easily with two forks and reaches 165°F internal temperature
- Broth thickens to coat the back of a spoon from dumpling starch
- Vegetables soften but hold their shape, not mushy or falling apart
What You'll Need
Shopping for chicken and dumplings means buying bone-in pieces and pantry staples. Skip boneless breasts - the bones and skin create the rich base that makes this work.
- 2 lbs bone-in, skin-on chicken thighs or breasts
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- ¾ cup milk
- 3 tablespoons butter, melted
- 1 medium onion, diced
- 2 celery stalks, chopped
- 2 large carrots, sliced
- 6 cups chicken broth
- 1 bay leaf
- ½ teaspoon black pepper
Ingredient Details
- Bone-in, skin-on chicken
Thighs stay tender longer than breasts - skin adds fat that enriches broth while bones release gelatin for thickness - All-purpose flour
Creates structure in dumplings and thickens broth as dough cooks - measure by spooning into cup and leveling, not scooping - Baking powder
Lightens dumplings with air bubbles - check expiration date, old powder won't rise properly - Milk
Whole milk adds richness but 2% works - warm to room temperature for easier mixing into dough - Chicken broth
Low-sodium lets you control salt level - homemade or store-bought both work, avoid anything labeled "condensed" - Celery and carrots
Cut into ½-inch pieces so they cook through in 30 minutes without turning mushy - Butter
Melt and cool slightly before adding to dough - too hot scrambles the mixture, too cold creates lumps
Ingredient Swaps
Swapping ingredients works when you match texture and moisture level. Gluten-free flour and dairy alternatives change dumpling texture slightly but still deliver soft, fluffy results.
Four swaps that work:
- Gluten-free flour blend for all-purpose - Use 1:1 baking blend with xanthan gum already added; dumplings may be slightly crumbly but hold together
- Unsweetened almond milk for dairy milk - Match volume exactly; dough may be thinner so add flour 1 tablespoon at a time until it holds shape on a spoon
- Boneless skinless thighs for bone-in chicken - Cook 20-25 minutes instead of 40, add 2 tablespoons butter to broth for richness
- Self-rising flour for all-purpose plus baking powder - Use 2 cups self-rising, skip the baking powder, reduce salt to ½ teaspoon
Vegetable Broth Instead of Chicken Broth
Works for: Lighter flavor profile, vegetarian adaptation with tofu or beans instead of chicken
Skip if: You want rich, hearty broth - vegetable base lacks the gelatin and fat that thickens liquid naturally
Oil or Margarine Instead of Butter
Works for: Dairy-free cooking, same moisture level in dough
Skip if: You want the richness butter brings - oil makes flatter-tasting dumplings
Instructions
This takes 60 minutes with most time spent simmering while you do other things. The stove does the work - you just drop dumplings and wait.
- Brown the chicken: Heat 1 tablespoon oil in a large pot over medium-high heat. Add chicken skin-side down and cook 4-5 minutes until golden. Flip and brown the other side 3-4 minutes. Remove chicken and set aside.
- Build the broth: Add onion, celery, and carrots to the pot. Cook 3-4 minutes until onion softens. Pour in chicken broth, add bay leaf and pepper. Return chicken to pot, bring to a boil, then reduce to a gentle simmer (180-190°F). Cover and cook 30-40 minutes until chicken reaches 165°F.
- Make dumpling dough: While chicken simmers, whisk flour, baking powder, and salt in a bowl. Pour in milk and melted butter. Stir gently with a fork just until combined - batter should be thick and slightly lumpy, not smooth.
- Cook the dumplings: Remove chicken from pot and shred with two forks, discarding skin and bones. Return shredded chicken to pot. Drop dough by heaping tablespoons onto simmering broth, spacing them apart. Cover and simmer 15-20 minutes without lifting the lid - dumplings steam and puff up.
- Finish and serve: Check dumplings by pressing the center - they should spring back and feel dry on top. Stir gently once to distribute dumplings. Taste broth and add salt if needed. Serve immediately in bowls.
What to Serve With It
Chicken and dumplings fills the bowl but benefits from something crunchy or bright on the side. Rich mains need something to cut through, and salad does exactly that. For chicken dumplings meal planning ideas that work across different occasions, we keep several options ready.
| Side Dish | Prep | Why It Works | How to Serve |
|---|---|---|---|
| Mixed green salad | Easy | Crisp greens cut through rich broth | Toss with vinaigrette, serve on the side |
| Cornbread | Easy | Absorbs extra broth, adds sweetness | Serve warm with butter on top |
| Steamed green beans | Easy | Light, fresh contrast to heavy stew | Season with salt and lemon juice |
| Roasted root vegetables | Medium | Adds caramelized flavor depth | Roast at 425°F for 25 minutes |
| Coleslaw | Easy | Crunchy, tangy balance to rich dish | Make ahead, serve chilled |
Three ways to serve it:
- Weeknight bowl: Ladle over mashed potatoes with this quick asparagus dish on the side for a complete plate
- Family style: Serve in a large pot at the table with a bright tangy slaw and crusty bread for dipping
- Meal prep portions: Divide into containers with cornbread squares and a crisp green salad packed separately
Store and Reheat
Chicken and dumplings keeps 3-4 days in the fridge but dumplings soften as they sit in liquid. The salad works best when it hits the table at the same time as the main. For a version that comes together quickly, make a creamy sauce side that doubles as a leftover topper.
| Method | Time | Best For |
|---|---|---|
| 🍳 Stovetop | 5-7 min on medium-low | Even reheating, maintains dumpling texture |
| 📦 Microwave | 2-3 min, stir halfway | Single servings, quick lunch |
| 🔥 Oven | 15 min at 325°F covered | Large portions, preserves texture best |
For best results when storing:
- Cool chicken and dumplings to room temperature within 30 minutes, then transfer to shallow airtight containers
- Store dumplings and broth together - separating them dries out dumplings faster
- Reheat only what you'll eat - repeated heating breaks down dumplings into mush
- Add a splash of broth or water when reheating to thin liquid that thickens overnight
- Freeze chicken and broth for up to 3 months but skip freezing dumplings - they turn gummy and dense when thawed
Frequently Asked Questions
Make the chicken and broth up to 2 days ahead, store in the fridge, then reheat and add fresh dumplings when ready to serve. Cooked dumplings get soggy when stored in liquid overnight.
Press the center of a dumpling with your finger - it should spring back and feel dry on top, not sticky or doughy. They'll puff up and float after 15-20 minutes at a gentle simmer.
Refrigerated biscuit dough works - tear each biscuit into 3-4 pieces and drop into simmering broth. Cook 12-15 minutes until puffed and cooked through.
Store in an airtight container in the fridge for 3-4 days. Dumplings will soften as they sit in broth but still taste fine when reheated gently on the stovetop.
Use a 1:1 gluten-free flour blend with xanthan gum for dumplings and swap milk for unsweetened almond or oat milk. Replace butter with oil or dairy-free margarine in the dough.
Chicken and Dumplings
Ingredients
Method
- Heat 1 tablespoon oil in a large pot over medium-high heat. Add chicken skin-side down and cook 4-5 minutes until golden. Flip and brown the other side 3-4 minutes. Remove chicken and set aside.2 lbs chicken, 1 tablespoon oil
- Add diced onion, chopped celery, and sliced carrots to the pot. Cook 3-4 minutes until onion softens. Pour in chicken broth, add bay leaf and black pepper. Return chicken to pot, bring to a boil, then reduce to a gentle simmer (180-190°F). Cover and cook 30-40 minutes until chicken reaches 165°F internal temperature.1 medium onion, 2 stalks celery, 2 large carrots, 6 cups chicken broth, 1 leaf bay leaf, 0.5 teaspoon black pepper, 2 lbs chicken
- While the chicken simmers, whisk flour, baking powder, and salt in a bowl. Pour in milk and melted butter. Stir gently with a fork just until combined - batter should be thick and slightly lumpy, not smooth.2 cups all-purpose flour, 1 tablespoon baking powder, 1 teaspoon salt, 0.75 cup milk, 3 tablespoons butter
- Remove chicken from pot and shred with two forks, discarding skin and bones. Return shredded chicken to pot. Drop dough by heaping tablespoons onto simmering broth, spacing them apart. Cover and simmer 15-20 minutes without lifting the lid - dumplings steam and puff up.2 lbs chicken, 2 cups all-purpose flour, 1 tablespoon baking powder, 1 teaspoon salt, 0.75 cup milk, 3 tablespoons butter
- Check dumplings by pressing the center - they should spring back and feel dry on top. Stir gently once to distribute dumplings. Taste broth and add salt if needed. Serve immediately in bowls.1 teaspoon salt
Notes
- Keep the simmer gentle to prevent dumplings from breaking apart.
- Stir dumpling dough just until combined to avoid dense dumplings; lumps are fine.
- Drop dumplings spaced apart as they will expand by half as they cook.
