Some recipes just feel like a warm hug. For me, this classic Savory Herb Chicken And Dumplings is one of them. The smell alone can brighten a gloomy day. If you love cozy, herby chicken dishes, you might also enjoy this simple sheet pan herb-crusted chicken and veggies for an easy weeknight meal.
It takes me right back to my grandma’s kitchen. The steam would fog up the windows, and that savory broth would fill the whole house.
This is the kind of food that tells a story. It’s simple, honest, and made to be shared with the people you love around your table.
Recipe Overview
- Cuisine: American Comfort Food
- Category: Main Dish, Soup
- Prep Time: 30 minutes
- Cook Time: 1 hour 15 minutes
- Total Time: 1 hour 45 minutes
- Servings: 6-8
The Story Behind This Classic Recipe
My grandma made this every single Sunday. It was her way of gathering us all together after church.
She’d use a whole chicken, simmering it until the meat fell from the bone. That broth was pure gold. It was the base for everything good.
This dish was also her secret for Thanksgiving leftovers. That leftover turkey would find new life in this pot. It’s a tradition I’ve happily carried on in my own home.
What Makes This the *Traditional* Way
This isn’t a quick weeknight fix. The traditional way asks for a little patience. It rewards you with deep, layered flavor you just can’t rush.
The real magic is in the dried herbs. We use sage and thyme, the classic pairing. They simmer in the broth for hours, making the whole pot aromatic.
We also make our dumplings from scratch. No biscuit dough from a can here. They are soft, fluffy clouds that soak up all that beautiful broth.
Savory Herb Chicken And Dumplings Recipe
The Classic Ingredients (No Fancy Stuff!)
How to Make It Just Like Grandma Did
Notes
Enjoy your homemade Savory Herb Chicken And Dumplings Recipe!
Nutrition Information
The Classic Ingredients (No Fancy Stuff!)
You won’t need a special trip to the store for this. I bet you have most of this in your pantry right now. That’s the beauty of a true classic.
- 1 whole chicken (3-4 lbs) or 2 lbs of bone-in, skin-on chicken thighs and breasts
- 3 quarts (12 cups) cold water
- 2 large yellow onions, one halved and one diced
- 4 large carrots, peeled and sliced into coins
- 3 celery stalks, sliced
- 4 cloves garlic, minced
- 3 bay leaves
- 2 teaspoons dried thyme
- 1 ½ teaspoons dried rubbed sage
- 1 teaspoon black pepper
- Salt, to taste
- ¼ cup all-purpose flour mixed with ½ cup cold water (for slurry)
- ½ cup frozen peas (optional, but classic!)
- For the Dumplings: 2 cups all-purpose flour, 1 tablespoon baking powder, 1 teaspoon salt, ¾ cup whole milk, ¼ cup unsalted butter, melted
How to Make It Just Like Grandma Did
Follow these steps and you’ll have a pot of pure comfort. Take your time and enjoy the process. The smell is part of the reward.
- Start the broth. Place the chicken in a large, heavy pot. Cover it with the cold water. Add the halved onion, 1 chopped carrot, 1 chopped celery stalk, 2 bay leaves, and 1 teaspoon of salt.
- Bring it to a boil. Then, lower the heat to a gentle simmer. Let it cook, partially covered, for about 45 minutes. Skim off any foam that rises to the top.
- Remove the chicken. Take the chicken out and set it aside to cool. Strain the broth through a fine-mesh sieve into a large bowl. Discard the solids. Wipe out your pot.
- Build the soup. In the same pot, melt a little butter or chicken fat. Add the diced onion, remaining carrots, and celery. Cook until they start to soften.
- Add the garlic, thyme, sage, and pepper. Cook for one more minute until it smells amazing.
- Pour the strained broth back into the pot. Add the remaining bay leaves. Bring it back to a simmer and let it cook for 20 minutes.
- While the soup simmers, shred the chicken. Discard the skin and bones. You’ll have beautiful, tender meat.
- Thicken the broth. Whisk your flour and water slurry until smooth. Slowly stream it into the simmering broth, whisking constantly. It will thicken nicely.
- Add the shredded chicken and frozen peas (if using) to the pot. Reduce the heat to low while you make the dumplings.
- Make the dumpling dough. In a bowl, mix the flour, baking powder, and salt. In another bowl, mix the melted butter and milk. Pour the wet into the dry and stir just until combined.
- Drop the dumplings. Bring the soup back to a gentle simmer. Drop tablespoon-sized balls of dough directly onto the surface of the soup. Don’t stir.
- Cook the dumplings. Cover the pot tightly. Let it simmer gently for 15 minutes. Do not peek! This steam-cooks the dumplings to perfection.
- Serve. Ladle the hot soup and dumplings into deep bowls. It’s ready for your table.
My Tips for Perfecting This Classic
A few small things make a big difference. They are the secrets passed down from one home cook to another.
First, use cold water to start your broth. It pulls more flavor from the bones and meat as it heats up slowly. This is a chef’s trick that really works.
Second, don’t overmix your dumpling dough. Stir it just until the flour is wet. Lumps are okay! Overmixing makes tough dumplings.
Finally, resist the urge to lift the lid while the dumplings steam. That trapped heat is what makes them so light and fluffy. Trust the process. For another fantastic recipe that uses herbs beautifully, try this sweet and savory maple air fried chicken.
How to Store and Enjoy Later
This dish stores beautifully. Let it cool completely first. Then, you can keep it in the fridge for up to 4 days.
The dumplings will soak up more broth as it sits. That’s not a bad thing! Just add a splash of water or broth when you reheat it.
You can also freeze it for up to 3 months. I like to freeze it in individual portions for a quick, comforting meal on a busy night.
Nutrition Notes
- This is a hearty, filling meal. It provides a good balance of protein, vegetables, and carbohydrates.
- Using the whole chicken with bones creates a broth rich in minerals like calcium and magnesium.
- The carrots and celery add vitamin A and fiber. You can boost the veggies by adding more if you like.
- For a lighter version, you can skim the fat from the cooled broth before you make the soup.
Your Questions About This Classic Recipe
Here are answers to a few common questions I get about this family favorite.
Can I use leftover turkey instead of chicken?
Absolutely! This is the perfect way to use Thanksgiving leftovers. Just swap the cooked, shredded turkey for the chicken. Use a good store-bought chicken or turkey broth as your base since you won’t be making it from a carcass.
My dumplings turned out gummy. What happened?
This usually means the soup wasn’t at a steady, gentle simmer when you added them. If the broth is boiling too hard, it can break up the dumplings. A low, steady simmer is key. Also, make sure your baking powder is fresh.
Can I make this in a slow cooker?
You can, but I find the broth is best made on the stovetop. What I do is make the soup base (through step 9) on the stove. Then, I transfer it to a slow cooker on the ‘high’ setting to add and steam the dumplings. It works great for keeping things warm for a gathering.
I hope this recipe finds its way into your regular rotation. It’s more than just food; it’s a feeling of home. For another comforting, all-in-one meal, this garlic herb butter roasted chicken and veggies is a reader favorite.
Making it always reminds me of laughter around the table and the simple joy of a shared meal. I wish the same for you and your family.
Did your family have a version of this classic? I would love to hear about it. Please share your stories and ratings in the comments below!
