Serve hot in deep bowls with extra broth spooned over the dumplings.
Pair with a side salad or crusty bread for a complete meal.
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove.
Dumplings may soften over time in the broth; for best texture, enjoy them fresh.
Variations
Creamy Chicken and Dumplings: Add 1 cup of heavy cream or half-and-half to the broth before adding dumplings for a rich, creamy version.
Herb Dumplings: Mix fresh parsley, thyme, or chives into the dumpling dough for extra flavor.
Vegetable Boost: Add potatoes, green beans, or corn for more heartiness.
Shortcut Version: Use refrigerated biscuit dough cut into pieces instead of homemade dumplings for an even quicker recipe.
FAQ
Can I use chicken thighs instead of breasts?
Yes! Thighs add more flavor and tenderness to the soup.
Do the dumplings need to be boiled separately?
No, they cook directly in the simmering soup, which makes them fluffy and flavorful.
Why can’t I lift the lid while cooking dumplings?
Lifting the lid releases steam, which prevents dumplings from cooking properly and can make them dense.
Can I freeze chicken and dumplings?
The soup base freezes well, but dumplings don’t hold their texture after freezing. For best results, freeze the soup only, then make fresh dumplings when reheating.
