Venture into the cozy world of comfort food with this chicken noodle dumplings recipe that will make your taste buds dance with joy. Very few dishes can rival the soul-warming satisfaction of tender dumplings swimming in a rich, savory broth with chunks of chicken and vegetables. This recipe transforms classic chicken noodle soup into something extraordinary that will become a family favorite.
Why This Recipe Works
- The combination of fluffy dumplings and hearty chicken broth creates the perfect texture contrast that makes every spoonful exciting
- Using both chicken thighs and breasts ensures maximum flavor while maintaining tender, juicy meat throughout the cooking process
- The dumpling batter incorporates buttermilk for incredible tenderness and a slight tang that cuts through the richness of the broth beautifully
- Simmering the dumplings directly in the broth allows them to absorb all the delicious flavors while thickening the soup to the perfect consistency
- Fresh herbs added at the end provide a bright, aromatic finish that elevates the entire dish from simple to spectacular
Ingredients
- 2 pounds bone-in chicken thighs (skin removed)
- 1 pound boneless, skinless chicken breasts
- 3 tablespoons olive oil (divided)
- 1 large yellow onion (finely diced)
- 3 medium carrots (peeled and sliced into ¼-inch rounds)
- 3 celery stalks (finely chopped)
- 4 cloves garlic (minced)
- 8 cups chicken broth (low sodium)
- 2 cups water
- 2 bay leaves
- 1 teaspoon dried thyme
- 1 teaspoon poultry seasoning
- Salt and black pepper (to taste)
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- ½ teaspoon baking soda
- 1 cup buttermilk (cold)
- ¼ cup unsalted butter (melted and cooled)
- 1 large egg
- ¼ cup fresh parsley (chopped)
- 2 tablespoons fresh dill (chopped)
Equipment Needed
- Large Dutch oven or heavy-bottomed pot (6-8 quart capacity)
- Wooden spoon or spatula
- Mixing bowls (various sizes)
- Measuring cups and spoons
- Whisk
- Slotted spoon
- Cutting board and sharp knife
- Kitchen thermometer (optional but helpful)
- Ladle
- Two forks for shredding chicken
Instructions
Prepare and Brown the Chicken
Begin by patting your chicken thighs and breasts completely dry with paper towels – this is crucial for achieving that beautiful golden-brown sear. Season both sides generously with salt and pepper. Heat 2 tablespoons of olive oil in your large Dutch oven over medium-high heat until it shimmers, about 2-3 minutes. Carefully place the chicken in the pot, being careful not to overcrowd – you may need to work in batches. Cook for 5-7 minutes per side until deeply golden brown, developing those delicious fond bits on the bottom of the pot. The internal temperature should reach 165°F when checked with a thermometer. Remove the chicken and set aside on a plate – it will finish cooking later in the broth.
Build the Flavor Base
Reduce the heat to medium and add the remaining tablespoon of olive oil to the same pot. Add your diced onion, sliced carrots, and chopped celery, stirring to coat in the rendered chicken fat and oil. Cook for 8-10 minutes, stirring occasionally, until the vegetables have softened and the onions become translucent. Add the minced garlic and cook for just 60 seconds until fragrant – be careful not to burn it! This is where you develop the foundation of flavor, so take your time and let the vegetables release their natural sweetness. The carrots should be tender but still have a slight crunch at this stage.
Create the Broth and Simmer
Pour in the chicken broth and water, using your wooden spoon to scrape up all those delicious browned bits from the bottom of the pot – that’s pure flavor gold! Add the bay leaves, dried thyme, poultry seasoning, and return the browned chicken to the pot. Bring everything to a gentle boil over high heat, then immediately reduce to a low simmer. Cover and let it cook for 25-30 minutes until the chicken is fall-apart tender. The broth should be bubbling gently, not boiling vigorously, to ensure the chicken cooks evenly without becoming tough.
Prepare the Dumpling Batter
Shred Chicken and Add Dumplings
Remove the cooked chicken from the broth using a slotted spoon and transfer to a cutting board. Using two forks, shred the meat into bite-sized pieces, discarding any bones from the thighs. Return the shredded chicken to the pot. Bring the broth back to a steady simmer – you should see consistent small bubbles rising to the surface. Using two spoons, drop tablespoon-sized portions of the dumpling batter into the simmering broth, spacing them evenly. They will expand as they cook, so don’t overcrowd. Cover the pot and simmer for 15-18 minutes without peeking – this steam is essential for fluffy dumplings!
Finish and Serve
After the dumplings have cooked through (they should be puffed and firm to the touch), remove the pot from heat. Discard the bay leaves. Stir in the fresh parsley and dill – the residual heat will wilt them perfectly without losing their bright flavor. Taste and adjust seasoning with additional salt and pepper if needed. Ladle into bowls, making sure each serving gets plenty of broth, chicken, vegetables, and at least two dumplings. Serve immediately while piping hot – this dish waits for no one! The dumplings will continue to absorb broth if left sitting, so enjoy right away for the best texture experience.
Tips and Tricks
For the absolute fluffiest dumplings imaginable, make sure your buttermilk is ice cold and handle the dough as little as possible – think gentle folds rather than vigorous mixing. The baking powder needs to stay active, so don’t let your dumpling batter sit around for more than 15 minutes before cooking. If you find yourself without buttermilk, create a quick substitute by adding 1 tablespoon of lemon juice or white vinegar to 1 cup of regular milk and letting it sit for 5 minutes until slightly curdled. When dropping the dumplings into the broth, work relatively quickly but carefully – the first dumplings will start cooking immediately, so you want them all to have similar cooking time. For extra flavor depth, consider roasting your chicken bones (if using bone-in) before making the broth, or add a parmesan rind to the simmering liquid – it adds incredible umami richness. If your broth seems too thin after adding the dumplings, you can create a quick slurry by mixing 2 tablespoons of cornstarch with ¼ cup cold water and stirring it into the simmering broth during the last 5 minutes of cooking. For make-ahead convenience, you can prepare the broth and chicken up to 2 days in advance – simply store separately in the refrigerator and reheat before adding the dumpling batter. Freeze individual portions without the dumplings for up to 3 months, then make fresh dumplings when ready to serve. Always use a tight-fitting lid when cooking the dumplings – the steam is what makes them light and fluffy rather than dense and doughy. If you prefer crispier dumplings, you can bake them separately at 375°F for 15-20 minutes until golden, then add to the soup just before serving.
Recipe Variations
- For a creamy version, stir in 1 cup of heavy cream or half-and-half during the last 5 minutes of cooking – this creates a luxurious, velvety broth that clings beautifully to the dumplings. You might want to reduce the initial broth by 1 cup to maintain the proper consistency.
- Transform it into chicken and herb dumplings by adding 2 tablespoons of chopped fresh chives, 1 teaspoon of lemon zest, and ½ teaspoon of garlic powder directly to the dumpling batter. The bright, aromatic herbs will infuse every bite with fresh flavor that complements the rich broth perfectly.
- Create a spicy southwest twist by adding 1 diced jalapeño (seeds removed for less heat), 1 teaspoon of cumin, ½ teaspoon of smoked paprika, and a can of rinsed black beans to the broth. Top with fresh cilantro and a squeeze of lime juice for a completely different flavor profile that still delivers ultimate comfort.
- Make it gluten-free by substituting the all-purpose flour with a 1:1 gluten-free flour blend in the dumplings and using cornstarch instead of flour for any thickening needs. Ensure your broth is certified gluten-free, as some brands contain hidden gluten ingredients.
- For a vegetable-packed version, add 2 cups of chopped spinach or kale during the last 5 minutes of cooking, along with 1 cup of frozen peas. You can also include sliced mushrooms sautéed with the initial vegetables for extra earthy depth and meaty texture without additional meat.
Frequently Asked Questions
Can I use store-bought broth instead of homemade?
Absolutely! While homemade broth provides incredible depth of flavor, a good quality store-bought broth works perfectly fine. Look for low-sodium varieties so you can control the salt level yourself. I recommend enhancing store-bought broth by simmering it with extra onion, carrot, celery, and herbs for 20-30 minutes before adding your chicken. This quick “doctoring” makes a world of difference and bridges the gap between convenience and homemade flavor. Always taste as you go and adjust seasonings accordingly.
Why did my dumplings turn out dense and gummy?
Dense dumplings usually result from overmixing the batter or cooking at too high of a temperature. When you overmix, you develop the gluten in the flour, creating toughness rather than lightness. The batter should be mixed just until combined – lumps are actually desirable! Also, ensure your broth is at a gentle simmer, not a rolling boil, when adding dumplings. Boiling water can break them apart while too low temperature won’t cook them properly. The lid must stay on during cooking to trap steam, which is essential for proper rising.
Can I make this recipe in a slow cooker?
Yes, with some modifications! Brown your chicken and sauté vegetables on the stove first for maximum flavor, then transfer everything except the dumpling ingredients to your slow cooker. Cook on low for 6-7 hours or high for 3-4 hours. About 30 minutes before serving, remove the chicken to shred, return it to the cooker, then bring the broth to a simmer on the stove before adding dumplings (or use the slow cooker’s high setting). Complete the dumpling cooking step in the slow cooker with the lid on for the specified time.
How do I store and reheat leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days. The dumplings will continue to absorb broth, so you may need to add extra broth when reheating. Reheat gently on the stove over medium-low heat, stirring occasionally, until warmed through. Avoid boiling, as this can make the dumplings disintegrate. Unfortunately, dumplings don’t freeze well – they become mushy upon thawing. You can freeze the broth and chicken separately, then make fresh dumplings when ready to enjoy again.
Can I use different types of meat in this recipe?
Certainly! Turkey works beautifully as a substitute – use leftover Thanksgiving turkey or cook turkey thighs using the same method. For a richer flavor, try using duck legs, though you’ll want to skim excess fat from the broth. Vegetarian? Use vegetable broth and add hearty mushrooms, potatoes, and beans for substance. Even shrimp or firm white fish can work if added during the last 5-10 minutes of cooking. The basic technique remains the same regardless of protein choice.
Summary
This chicken noodle dumplings recipe combines tender chicken, flavorful vegetables, and incredibly fluffy dumplings in a rich, comforting broth. Perfect for chilly days or when you need a hug in a bowl, it’s easier to make than you might think and guaranteed to become a family favorite. The secret lies in not overmixing the dumpling batter and maintaining a gentle simmer throughout cooking.
