This is the kind of chicken and dumplings I make when I want something warm and filling that doesn’t need much effort. Creamy broth, shredded chicken, and soft dumplings that soak everything up. It’s not fancy or precise. If you search for homemade chicken and dumplings or creamy chicken and dumplings, this is exactly that style. One pot, slow simmer, and a spoon to scoop it out.
I like the dumplings soft, not fluffy biscuits. They should sit in the broth and swell, not float away. This is more stew than soup. Let it cook gently and don’t rush it.
Ingredients
- 3 cups cooked chicken, shredded (rotisserie works well)
- 4 cups chicken broth
- 1/2 cup heavy cream or half-and-half
- 2 tablespoons butter
- 1/2 small onion, finely chopped
- Salt and black pepper
- Dried parsley or thyme
- 2 cups biscuit dough or dumpling dough, torn into pieces
Preparation / How to Make It
I melted the butter in a large pot over medium heat. Added the onion and cooked it until soft. Didn’t brown it.
Poured in the chicken broth and brought it to a gentle simmer. Added the shredded chicken and a pinch of salt and pepper. Let it cook a few minutes so everything warmed through.
Stirred in the cream. Kept the heat low. It should not boil hard.
Dropped the dumpling dough pieces right into the pot. Didn’t stir much. Just enough so they weren’t stacked on top of each other.
Covered the pot and let it simmer. No peeking. After about 15 minutes, the dumplings were puffed and cooked through.
Finished with dried parsley. Gave it a gentle stir. Thick, creamy, and comforting. Serve hot.
