Savory Herb Chicken And Dumplings Recipe

Some recipes just feel like a warm hug. For me, this classic Savory Herb Chicken And Dumplings is one of them. It’s the dish I dream of when the air turns crisp and I need a taste of home. 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.

This recipe takes me right back to my grandma’s kitchen. The smell of dried herbs like sage and thyme simmering in a pot is pure comfort. It’s a taste that wraps you up and tells you everything is going to be okay.

We’re making it the old-fashioned way today. No shortcuts, just a pot of savory broth, tender chicken, and fluffy dumplings. It’s a bowl of love you can make any night of the week.

Recipe Overview

• Cuisine: American Comfort Food
• Category: Main Course, Soup
• Prep Time: 20 minutes
• Cook Time: 50 minutes
• Total Time: 1 hour 10 minutes
• Servings: 6

The Story Behind This Classic Recipe

I can still see my grandmother at her stove, wooden spoon in hand. She’d make this for us after a long day of playing in the leaves. The whole house would fill with the most wonderful, aromatic soup smell.

It was her go-to for using up a Sunday roast chicken. Later, I realized it was also the perfect way to handle Thanksgiving leftovers. A turkey carcass and some leftover meat transformed into a whole new feast.

That’s the magic of this dish. It’s about making the most of what you have. It turns simple ingredients into a memory you’ll want to make again and again.

What Makes This the *Traditional* Way

Some recipes try to change a good thing. We’re not doing that here. The traditional way is about patience and simple, honest flavors.

First, we build flavor from the ground up. We start by browning the chicken. Then, we cook the vegetables in those tasty browned bits left in the pot. This step is non-negotiable for a rich, deep broth.

Second, we use dried herbs. In this kind of long-simmered dish, dried sage and thyme actually work better than fresh. They slowly release their flavor into the broth, creating that classic, cozy taste we all love. For a different take on herby chicken with a sweet twist, try this Sweet and Savory Maple Air Fried Chicken.

The Classic Ingredients (No Fancy Stuff!)

Gathering these ingredients is half the joy. You likely have most of them in your pantry right now. Let’s keep it simple and real.

• 2 lbs bone-in, skin-on chicken thighs (for the best flavor)
• Salt and black pepper
• 3 tablespoons butter
• 1 large yellow onion, chopped
• 3 medium carrots, sliced
• 3 celery stalks, sliced
• 3 cloves garlic, minced
• 1/3 cup all-purpose flour
• 8 cups chicken broth (low-sodium is best)
• 1 teaspoon dried thyme
• 1 teaspoon dried sage
• 2 bay leaves
• 1 cup frozen peas
• 1/4 cup fresh parsley, chopped

For the Dumplings:

• 2 cups all-purpose flour
• 1 tablespoon baking powder
• 1 teaspoon salt
• 1 cup whole milk
• 1/4 cup (4 tablespoons) cold butter

How to Make It Just Like Grandma Did

Don’t rush this. Put on some music and enjoy the process. The best part is watching the dumplings puff up right in the pot.

1. Brown the chicken. Pat the chicken thighs dry. Season them well with salt and pepper. In a large, heavy pot or Dutch oven, melt 1 tablespoon of the butter over medium-high heat. Add the chicken, skin-side down. Cook for 5-7 minutes until the skin is golden brown. Flip and cook for another 3 minutes. Remove the chicken to a plate.
2. Cook the veggies. Add the remaining 2 tablespoons of butter to the pot. Add the onion, carrots, and celery. Cook for 6-8 minutes, until they start to soften. Add the garlic and cook for 1 more minute until fragrant.
3. Make the roux. Sprinkle the 1/3 cup of flour over the vegetables. Stir constantly for about 2 minutes. This cooks the flour taste out and will thicken our broth beautifully.
4. Simmer the broth. Slowly pour in the chicken broth, stirring constantly to avoid lumps. Add the dried thyme, sage, and bay leaves. Bring to a gentle boil.
5. Cook the chicken. Add the browned chicken thighs back to the pot. Reduce the heat to low, cover, and let it simmer gently for 25 minutes.
6. Shred the chicken. Remove the chicken to a clean plate. Once it’s cool enough to handle, shred the meat, discarding the skin and bones. Return the shredded chicken to the pot. Stir in the frozen peas.
7. Make the dumpling dough. While the chicken simmers, make your dumplings. In a medium bowl, whisk together the 2 cups flour, baking powder, and salt. Grate the cold butter into the flour and mix with a fork. Pour in the milk and stir just until a shaggy dough forms. Don’t overmix!
8. Cook the dumplings. Bring the soup back to a low simmer. Drop heaping tablespoons of the dumpling dough directly onto the surface of the simmering soup. Cover the pot tightly. Let the dumplings steam for 15 minutes. Do not peek! This steam is what cooks them.
9. Finish and serve. After 15 minutes, remove the lid. The dumplings should be puffed and cooked through. Discard the bay leaves. Stir in the fresh parsley. Ladle into deep bowls, making sure everyone gets plenty of broth, chicken, veggies, and dumplings.

My Tips for Perfecting This Classic

After making this for years, I’ve learned a few tricks. They make sure your dish turns out perfect every single time.

First, do not lift the lid while the dumplings steam. I know it’s tempting! But that burst of steam is critical. If you peek, the dumplings can become dense and gummy.

Second, use a low-sodium broth. Because we reduce the broth as it simmers, a regular broth can become too salty. Starting with low-sodium lets you control the final flavor perfectly.

How to Store and Enjoy Later

This soup tastes even better the next day. The flavors really get to know each other in the fridge.

Let the soup cool completely. Store it in an airtight container in the refrigerator for up to 4 days. The dumplings will soak up some broth, so you may want to add a splash of broth or water when you reheat it.

You can freeze the soup base (the broth, chicken, and veggies) for up to 3 months. I don’t recommend freezing the dumplings, as they can become mushy. Just make a fresh batch of dumplings when you reheat the frozen soup.

Nutrition Notes

This is hearty, wholesome food. Here’s a basic look at what’s in a serving.

• Calories: ~480
• Protein: 28g
• Carbohydrates: 45g
• Fat: 20g
• Fiber: 4g

Your Questions About This Classic Recipe

I get asked about this recipe a lot. Here are the answers to the most common questions.

Can I use leftover turkey instead of chicken?

Absolutely! This is a fantastic use for Thanksgiving leftovers. Just skip the chicken browning step. Add about 4 cups of shredded cooked turkey to the broth when you would add the shredded chicken.

Why are my dumplings dense or gummy?

This usually happens for two reasons. First, you might have overmixed the dough. Mix it just until it comes together. Second, you might have lifted the lid while they steamed. Keep that lid on tight for the full 15 minutes.

Can I make this in a slow cooker?

You can, but for the best texture, I recommend the stovetop. If you use a slow cooker, cook the soup base on low for 6-8 hours. Then, turn it to high, add the dumplings, and cover for the last 30 minutes of cook time.

There’s nothing quite like sitting down to a steaming bowl of this classic comfort food. It’s a recipe that connects us to our past and warms us from the inside out. For another fantastic one-pan meal that’s full of flavor, be sure to check out this Garlic Herb Butter Roasted Chicken and Veggies.

I hope it finds a special place in your own family’s recipe box. May it bring as much joy to your table as it has to mine over the years.

Did your family make chicken and dumplings too? I’d love to hear your stories. Please share your memories or any tips you have in the comments below, and let me know how your pot turns out!