When my kids were growing up, there were a few meals they’d ask for over and over again. For my son, this Chicken and Dumplings Dutch Oven was always at the top of his list. I still remember the times my son requested it right before his first day of school. He was calling my Chicken and Dumplings Dutch Oven that meal with fluffy clouds and creamy soup. The name stuck, and to this day, everyone in the family calls it that.
Chicken and Dumplings Dutch Oven it’s warm, filling, and feels like a big hug in a bowl. No wonder he always wanted it when a new school year was about to start. These days, my son still asks for it almost every time he comes home. There’s just something about this dish that brings everyone to the table, no matter how grown-up they get. I hope my Chicken and Dumplings Dutch Oven becomes a favorite in your home too.
Curious about different flavors? Try my Chicken Curry in Dutch Oven and Tomato Soup in Dutch Oven.
Ingredients
You don’t need anything fancy for my Chicken and Dumplings Dutch Oven recipe. It is just simple, cozy ingredients that come together like magic in the Dutch oven.
For the chicken and broth:
- Olive oil
- Unsalted butter
- Yellow onion, finely diced
- Carrots, finely diced
- Celery stalks, finely diced
- Garlic cloves, minced
- Whole chicken, cut into pieces
- Chicken broth
- All-purpose flour
- Dried thyme
- Dried basil
- Dried rosemary
- Dried parsley flakes
- Salt & black pepper
For the dumplings:
- All-purpose flour
- Baking powder
- Salt
- Half-and-half
- Fresh parsley (optional)
Instructions for Chicken and Dumplings Dutch Oven
- Season the chicken pieces with salt and pepper. Heat olive oil in a Dutch oven over medium-high heat. Sear the chicken for 6–8 minutes until browned on the outside but still raw inside.
- Transfer the chicken to a plate and let cool for about 10 minutes. Remove the bones and cut the meat into cubes. Set aside.
- Add butter to the Dutch oven and stir to combine with the browned bits. This adds flavor to the broth.
- Add onion, carrots, and celery. Cook for 5–7 minutes until soft. Stir in the garlic and cook for 1 more minute.
- Sprinkle the flour over the vegetables and stir to coat. Cook for 2 minutes, then slowly pour in the chicken broth while stirring to create a smooth base.
- Return the chicken to the pot. Bring to a gentle simmer and let it cook uncovered for 25 minutes to deepen the flavor.
- While the soup simmers, make the dumpling dough by combining flour, baking powder, salt, half-and-half, and fresh parsley in a bowl. Stir until just combined. Dough should be thick and sticky.
- Drop spoonfuls of dough over the simmering soup. Cover with a lid and cook for 15 minutes without lifting the lid.
- Check if the center of the dumplings is cooked, you’re good to go. If needed, cook uncovered for 2–3 minutes more.
- Serve hot my Chicken and Dumplings Dutch Oven recipe by placing a dumpling or two in each bowl with the soup and a sprinkle of extra parsley if you like.
Tips & Substitutions for Chicken and Dumplings Dutch Oven
- No whole chicken?
You can absolutely use bone-in, skin-on chicken thighs or drumsticks instead. They’re easy to work with and still add great flavor to the broth. - Make it ahead:
The soup and chicken can be made a day ahead and stored in the fridge. Just reheat, make the dumplings fresh, and finish the dish when you’re ready to serve. - Want extra richness?
Stir in a splash of cream or a pat of butter at the very end before serving. It makes the broth velvety and comforting. - Out of half-and-half?
You can use whole milk or even a mix of milk and a little melted butter. The dumplings won’t be quite as rich, but they’ll still turn out lovely. - Freezing tip:
The soup base (without dumplings) freezes well for up to 2 months. Make the dumplings fresh when you reheat for best flavor.
Storage & Reheating Chicken and Dumplings Dutch Oven
- Storing leftovers:
Let the soup cool to room temperature, then transfer it to an airtight container. Store in the fridge for up to 3 days. The dumplings will soak up some broth over time, but the flavor gets even better. - Reheating:
Reheat gently on the stovetop over low heat. Add a splash of extra broth or water if it’s looking too thick. Stir occasionally and heat just until warmed through. If you need individual portions, heat it in the microwave until heated through and bubbly. - Freezing advice:
The soup base freezes well, but dumplings can get a little soggy once thawed. If you’re planning to freeze, do it before adding the dumplings, then make them fresh when you reheat.
Chicken and Dumplings Dutch Oven
Servings: 6
Ingredients
For the chicken and broth:
- 1 tablespoon olive oil
- 3 tablespoons unsalted butter
- 1 small yellow onion finely diced
- 2 carrots finely diced
- 2 celery stalks finely diced
- 3 garlic cloves minced
- 1 whole chicken about 4 lbs, cut into pieces
- 6 to 7 cups chicken broth
- 3 tablespoons all-purpose flour
- 1 teaspoon dried thyme
- 1 teaspoon dried basil
- ½ teaspoon dried rosemary
- 1 teaspoon dried parsley flakes
- Salt & black pepper to taste
For the dumplings:
- 2 cups all-purpose flour
- 1 heaping tablespoon baking powder
- 1 teaspoon salt
- 1½ cups half-and-half
- 2 tablespoons minced fresh parsley optional
Instructions
- Season the chicken pieces generously with salt and pepper. Heat the olive oil in a large Dutch oven over medium-high heat. Sear the chicken pieces for about 6 to 8 minutes, turning as needed to get some golden-brown spots. The chicken should still be raw in the center. Do not cook the chicken completely.
- Remove the chicken from the pot and set aside to cool slightly, about 10 minutes. Once it’s cool enough to handle, remove the bones and cut the chicken into cubes. Set aside.
- Add the butter to the Dutch oven and let it melt. Stir the melted butter around the pot to loosen the browned bits from the chicken, and combine with them. This step adds tons of flavor to the soup.
- Add the finely diced onion, carrots, and celery. Cook for 5 to 7 minutes until they’re soft and aromatic. Add the garlic and cook for another minute.
- Sprinkle the flour over the vegetables and stir to coat. Cook for 2 minutes with stiring. Slowly pour in the chicken broth a bit at a time, stirring constantly to keep the mixture smooth. Let it simmer gently until slightly thickened.
- Return the chopped chicken to the pot and bring the mixture to a gentle simmer. Let it simmer uncovered for 25 minutes, so the flavors deepen and everything gets yummy.
- While the soup simmers, make the dumpling dough. In a bowl, whisk together the flour, baking powder, and salt. Stir in the half-and-half and fresh parsley (if using) until just combined. Don’t overmix. It should be thick and sticky.
- Drop spoonfuls of dumpling dough on top of the gently bubbling soup, spacing them slightly apart. Cover with the lid and cook for 15 minutes. I know it is hard, but no peeking! The steam will cook the dumplings until they’re light and fluffy.
- After 15 minutes, uncover and check a dumpling if they are cooked. Check if the center’s cooked through, you’re good to go. If not, cook uncovered for another 2 to 3 minutes.
- Ladle into bowls with a dumpling or two in each, plus plenty of chicken and broth. Sprinkle it with extra parsley if you like, and enjoy!
