A cozy, creamy chicken-and-dumplings recipe with two dumpling options and a golden broth that only gets better the next day.

This Chicken & Dumplings recipe is pure, soul-warming comfort — the kind that fills your tiny kitchen with the kind of aroma that makes you stop and smile. Prep does take a bit of time (hello, mise en place), but once everything is chopped and ready, the dish comes together so easily and tastes like it simmered all day. The broth is luxurious and creamy, the herbs dance across your taste buds, and the chicken thighs absolutely steal the spotlight with their tenderness and rich flavor.

I don’t normally go back for seconds — one serving is usually plenty for me — but this recipe had me seriously considering making room. The dumplings were chewy in the best, rustic way (I chopped mine into tiny bite-sized pieces and they were perfect). And on day two? Magic. After spending the night getting to know each other, every ingredient deepened, mellowed, and melded into a spoonful of pure cozy comfort. Love, love, love this recipe!

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Pillow-Soft Dumpling Variation (King Arthur Version)

Prefer a lighter, fluffier dumpling?
Use this version with King Arthur 1:1 Gluten-Free All-Purpose Flour for tender, cloud-like dumplings.

Ingredients

• 1 cup King Arthur 1:1 GF All-Purpose Flour
• ¼ tsp baking powder
• ½ tsp fine sea salt
• 2 tbsp olive oil or ghee
• ½ cup full-fat coconut milk
• 2–3 tbsp broth (as needed)
• 1 tsp dried basil or parsley

2. Make the GF 1:1 Dumplings (Classic Version)

1. Whisk flour, baking powder, and salt.
2. Stir in oil and coconut milk.
3. Add broth 1 tbsp at a time until soft spoon-drop dough forms.
4. Rest 5 minutes.
5. Drop into gently simmering soup.
6. Cover and steam-simmer 12 minutes without lifting lid.

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Instant Pot Instructions (Optional)

If you’re cooking on a busy night, here’s the fast pressure-cooker version:

1. Turn Instant Pot to Sauté.
   Cook onion, carrot, celery, and garlic in oil for 3–4 minutes until softened.
2. Add chicken, broth, coconut cream, herbs, salt, and turmeric. Stir well.
3. Lock the lid and pressure cook:
   • Chicken thighs: 10 minutes
   • Chicken breasts: 8 minutes
4. Quick release the pressure.
   Turn Instant Pot back to Sauté (Low).
5. Make sure the broth is gently simmering (not boiling hard).
6. Drop dumplings gently into the hot broth.
7. Immediately cover with a lid (not pressure sealed) and steam-simmer 12 minutes without lifting the lid.
8. Turn the pot off and let rest 5 minutes before serving.

Important: Do NOT cook dumplings under pressure — they must steam gently to stay soft and fluffy. will dissolve.

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Storage Instructions

Chicken & Dumplings stores beautifully and tastes even better the next day.

• Store in an airtight container in the fridge for 3–4 days.
• Keep dumplings fully submerged in broth so they don’t dry out.
• If the soup thickens in the fridge (totally normal with cassava + coconut cream), just add a splash of broth or water when reheating.

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Reheat Instructions

To keep dumplings soft and prevent gumminess:

Stovetop (Best Method)

1. Place desired amount in a small pot.
2. Add 1–2 tablespoons of broth or water if it looks thick.
3. Warm over low to medium-low heat for 5–7 minutes, stirring gently.

Microwave (Quick Method)

1. Add a splash of broth or water.
2. Heat in 30-second increments, stirring gently between each until warmed through.
3. Avoid overheating — dumplings can toughen.

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