This homemade Dutch oven chicken and dumplings is a delicious thick and creamy stew made with tender, juicy chicken, flavorful vegetables and a creamy broth. All nestled alongside light and fluffy dumplings. This hearty soup will be certain to warm you up on a cold day.
Ingredients needed for the soup
- Chicken Thighs – The higher fat content in chicken thighs will produce a richer and deeper flavor, adding more depth to the flavor of the soup over chicken breasts.
- Carrots, celery, onions – this trio of vegetables is going to add some texture and color to the soup. When sauteed they release an abundance of flavor that will add some complexity to the soup.
- Garlic – sautéing the garlic adds a boost of flavor to the soup
- Flour – this is needed to thicken the soup.
- Chicken Broth – this is the flavorful liquid base for the soup.
- Heavy whipping cream – just a little bit is needed to add a touch of creaminess to the soup.
- Salt and Pepper to taste
How to make Dutch oven chicken and dumplings
First, season the chicken thighs with salt and pepper on each side. Heat the olive oil over medium high heat in the Dutch oven and cook the chicken for about 3-4 minutes on each side, remove and set aside. The chicken will not be cooked all the way through and will finish cooking in the soup. Searing the chicken first adds more flavor to the soup.
In the same Dutch oven (or pot), melt the butter. Add the vegetable trio of carrots, celery and onions and sauté until they begin to soften. This will take about 5 minutes. Season the vegetables with salt and pepper. Then add in the garlic and sauté with the vegetables for about 30 seconds.
Add in the flour and stir until the vegetables are coated, for about 1 minute. Stir in the chicken broth, seasonings, bay leaves and bouillon paste. The soup may be slightly lumpy with the flour. Just keep stirring until the lumps are gone and the broth is smooth. The soup will also begin to thicken.
Chop the chicken thighs into bite sized pieces and add them to the soup along with all of the juices from the chicken. Bring the soup to a boil, cover and reduce to low. The soup will need to simmer on low for about 15 minutes. However while the soup is simmering prepare the dumplings.
How to make dumplings for Dutch oven chicken and dumplings
For the dumplings, you will need all purpose flour, baking powder, salt, pepper and milk. In a mixing bowl, combine all of the dry ingredients. Add in the milk and stir until the mixture forms a dough. It’s ok that the mixture will be a little sticky. Using a spoon, drop the dumplings into the soup one spoonful at a time. Cover the soup and let it simmer for about another 10-15 minutes to let the dumplings cook. They will expand and become bigger in the soup. Once the dumplings are cooked, gently stir in the heavy whipping cream, and that’s it! Be sure to remove the bay leaves before serving.
Refer to the recipe card below for measurements and full instructions for this soup.
Why use a Dutch oven?
A Dutch oven is a thick-walled cooking pot with a tight fitting lid. This makes the ideal environment for soups, stews and braises. They are normally made of cast iron which is known for it’s heat retention and also distributes heat evenly. You will mostly find the enameled cast iron varieties in stores which is the type that I prefer.
Variations to chicken and dumplings
- You do not have to use chicken thighs. You can easily make this recipe with chicken breasts if you prefer chicken breasts over chicken thighs.
- A leftover rotisserie chicken can be used in place of the chicken thighs. This a great way to use up left over chicken. Just remove all of the meat from the bones and be sure to lookout for small bones.
- You can add in additional vegetables of your choice. Peas and corn would work well as an addition to this soup just to name a few.
What to serve with Dutch oven chicken and dumplings
This can be served at lunch time with your favorite deli sandwich, or at dinner time with your favorite salad. Try this super easy Simple Arugula salad! Either way, you’re in for a treat.
Dutch Oven Chicken and Dumplings
Ingredients
- 1 1/2 lbs chicken thighs boneless
- 1 cup carrots chopped
- 1 cup celery chopped
- 1 cup onions chopped
- 2 tsp minced garlic
- 1/2 cup all purpose flour
- 2 tbsp butter
- 6 cups chicken broth
- 1/2 cup heavy whipping cream
- 1 tsp thyme
- 2 bay leaves
- 2 tsp chicken bouillon paste
- 1 tsp garlic powder
- 2 tbsp olive oil
- salt and pepper
Dumplings
- 1 cup flour
- 2 tsp baking powder
- 1/2 tsp salt
- 1/4 tsp ground black pepper
- 1/2 cup milk
Instructions
- Season chicken with salt and pepper on both sides.
- Heat olive oil in a Dutch oven or heavy bottomed pot. Add chicken and cook for 4 minutes on each side. Remove the chicken and set aside.
- In the same pot, add the butter. Once melted, add the carrots, celery and onion and sauté until they begin to soften, about 5 minutes. Add in the minced garlic and stir for 30 seconds.
- Add in the flour and stir until the vegetables are all coated. Add in the chicken broth, bouillon paste, bay leaves, garlic powder and thyme.
- Chop the chicken up into bite size pieces and add it back to the pot. The chicken will finish cooking in the soup.
- Bring to a boil, cover and reduce the heat to low. Simmer on low for about 15 minutes, stirring occasionally. Taste the soup and season with salt and pepper if needed.
- While the soup is simmering, make the dumplings. In a medium bowl, add in the flour, baking powder, salt and pepper. Stir until all combined. Add in the milk and stir until the mixture becomes doughy.
- Once the soup has simmered for the 15 minutes, stir in the heavy whipping cream. Drop in the dumplings one tablespoon at a time. Cover and simmer an additional 10 minutes. Remove the bay leaves before serving.