Chicken and Dumplings

Chrissy Teigen’s Chicken and Dumplings: A Cozy One-Pot Meal

This chicken and dumplings recipe comes from Chrissy Teigen’s second cookbook, Cravings: Hungry For More. If you loved her first book, you’ll love this one too. The dumplings are tender and soak up the rich broth, and every bowl is packed with chunks of chicken. It’s the kind of cozy meal you crave on a cold day, and it’s surprisingly simple to make from scratch. My family loves this recipe, and I think you will too.

3 Reasons You’ll Love This Homemade Chicken and Dumplings

• The dumplings turn out light and fluffy every time, thanks to a simple drop batter that puffs up beautifully.
• The broth gets its deep flavor from browning the chicken first, which adds layers of savoriness.
• It’s a complete meal in one pot, so cleanup is easy and dinner is ready without extra dishes.

Key Ingredients for Authentic Chicken and Dumplings

• Chicken (bone-in, skin-on), Browning the skin adds deep flavor to the broth. If using skinless thighs, add a tablespoon of butter to the pot when sautéing the vegetables.
• Heavy cream, A small amount enriches the broth without making it overly thick. You can substitute half-and-half for a lighter option.
• All-purpose flour, Used both to thicken the soup and for the dumplings. For a gluten-free version, use a 1-to-1 gluten-free flour blend, but note the dumpling texture may differ.

Kitchen Tools for Chicken and Dumplings

• Large Dutch oven or heavy-bottomed pot (for even heat and browning)
• Instant-read thermometer (to check chicken doneness)
• Whisk (for combining dumpling batter)

Tips for Making the Best Chicken and Dumplings

Pat the chicken dry and season generously before browning to get a deep golden crust. Work in batches so you don’t crowd the pan. For the dumplings, stir the batter just until the flour disappears, lumps are okay. Overmixing makes them tough. If the broth seems thin after cooking, let it simmer uncovered for a few minutes to reduce. Stir in the heavy cream at the end for a silky finish.

Expert Tips for Perfect Chicken and Dumplings

The chicken is cooked through when it reaches 165°F on an instant-read thermometer inserted near the bone. For the dumplings, they should float and be puffed; a toothpick inserted into the center of one should come out clean. If you’re using skinless chicken, the cooking time may be slightly shorter, and you’ll lose some flavor from the rendered fat, so consider adding a tablespoon of butter to compensate.

Chicken and Dumplings Variations to Try

Swap the chicken for leftover turkey after Thanksgiving. For a vegetarian version, use mushrooms and vegetable broth, and skip the chicken, though the dumplings remain the star. Add a pinch of red pepper flakes if you like heat. For a creamier broth, stir in an extra splash of heavy cream or a dollop of sour cream before serving.

What to Serve with Chicken and Dumplings

Serve the chicken and dumplings in wide bowls with a sprinkle of fresh parsley. A side of crusty bread is perfect for sopping up the savory broth. For a lighter option, pair it with a simple green salad dressed with lemon vinaigrette.

How to Store Leftover Chicken and Dumplings

Store leftovers in an airtight container in the refrigerator for up to 4 days. The dumplings will continue to absorb broth, so the texture may soften slightly.

Can You Freeze Chicken and Dumplings?

You can freeze the soup base without the dumplings for up to 3 months. Cool completely, then transfer to freezer-safe containers. When ready to serve, thaw in the refrigerator overnight, reheat, and prepare a fresh batch of dumplings. Freezing the full dish with dumplings isn’t recommended because the dumplings become mushy.

Best Ways to Reheat Chicken and Dumplings

Reheat gently on the stovetop over medium-low heat, stirring occasionally. Add a splash of chicken broth or water if the soup has thickened too much. You can also microwave individual servings in a covered bowl for 2-3 minutes, stirring halfway through.

Chicken and Dumplings FAQs

Equipment

• Dutch oven
• colander
• large bowl
• small bowl
• whisk
• fork
• spoon
• paper towels
• knife
• cutting board

Recipe

Chicken and Dumplings

Print recipe Pin recipe

Prep

30 min

Cook

120 min

Total

150 min

Servings

6 servings

Cuisine

American

Course

Dinner

Ingredients

• 4 lb bone-in-skin-on chicken parts
• kosher salt
• freshly ground black pepper
• 4 tbsp vegetable oil
• 1 bay leaf
• 2 sprigs thyme sprigs (or ½ teaspoon dried thyme)
• 1 sprig rosemary sprig (or ½ teaspoon dried rosemary)
• 3 tbsp butter
• 1 large onion (cut into 1/2-inch dice)
• 2 large carrots (cut into 1/2-inch dice)
• 2 celery stalks (cut into 1/2-inch dice)
• 0.25 cup all-purpose flour
• 1 large potato (peeled and diced)
• 0.25 cup heavy cream (optional)
• 1 large egg
• 2 tbsp milk
• 2 tbsp butter (melted)
• 1 cup all-purpose flour
• 2 tsp baking powder
• 0.25 tsp kosher salt
• Italian parsley (chopped, for garnish (optional))

Instructions

1. Make the Soup - Pat the chicken dry with paper towels and season generously with salt and pepper. In a large Dutch oven, heat 2 tablespoons of the oil over medium-high heat. Working in two batches

Nutrition (per serving, estimated)

Calories

680 kcal34% DV

Protein

45 g90% DV

Fat

38 g49% DV

Carbs

35 g13% DV

Fiber

3 g11% DV

Sodium

820 mg36% DV

% Daily Values are based on a 2,000-calorie diet (FDA). Values are estimates — see our nutrition data sources.

complete the meal

Pairs Well With

DinnerChicken Gnocchi Soup