Chef Britt Rescigno Chicken and Dumplings Recipe: Fluffy Dumplings in Rich Broth

This chicken and dumplings recipe captures the comforting essence of home cooking with a professional touch. The dish combines tender chicken with fluffy, pillowy dumplings in a rich broth that’s both hearty and satisfying.

I’ve refined this method to ensure the dumplings stay light and airy while the broth develops deep, savory flavor. A slow simmer extracts every bit of richness from the chicken, creating a base that’s both flavorful and nourishing.

The dumplings are the star—simple ingredients transformed into soft, delicate bites that soak up the broth. The result is a bowl of warmth and comfort that feels like a hug in food form.

Perfect for cozy dinners or when you need a meal that feels like home. Here’s how to make it.

Ingredients for Chef Britt Rescigno Chicken and Dumplings

Simple ingredients transform into a comforting bowl of fluffy dumplings and rich broth.

The chicken forms the flavor base here. Thighs stay juicier than breasts during the slow simmer, but a mix of both gives you the best texture. Look for air-chilled chicken at Whole Foods or Local butchers for superior quality. Most grocery stores carry suitable options, but avoid pre-marinated chicken—it can overpower the broth’s delicate balance.

Need to swap the chicken? Turkey thighs work just as well. For a shortcut, use rotisserie chicken and skip the simmering step (just shred and add at the end). If avoiding dairy, Unsweetened almond milk replaces whole milk in the dumplings. The thyme can be fresh rosemary or sage—all bring that herbal depth. No baking powder? Baking soda at one-third the amount works in a pinch.

The dumpling dough can be made 1 day ahead and refrigerated. Broth keeps in the fridge for 3-4 days or freezes beautifully for 3 months. Leftovers taste even better the next day as the dumplings soak up more flavor.

Step-by-Step Instructions for Chicken and Dumplings

Here’s the method I rely on for tender chicken and cloud-like dumplings in a rich, savory broth.

Step 1: Sear and Simmer the Chicken

Pat the 1.5 lb Chicken Thighs and 1 lb Chicken Breast dry with paper towels, then season with 1 tsp Salt and 0.5 tsp Black Pepper. Heat a large Dutch oven over medium-high heat and add the chicken in batches, searing until golden brown on both sides, about 4-5 minutes per side.

Remove the chicken and set aside. In the same pot, add the finely diced Onion, diced Carrots, and diced Celery Stalks. Cook for 5 minutes until the vegetables soften. Add the minced Garlic Cloves, Fresh Thyme Sprigs, and Bay Leaves, stirring for 1 minute until fragrant.

Step 2: Build the Broth Base

Pour in the 6 cups Chicken Stock, scraping the bottom of the pot to release any browned bits. Return the chicken to the pot, ensuring it’s mostly submerged. Bring the mixture to a boil, then reduce the heat to low and let it simmer uncovered for 20-25 minutes.

The chicken is done when it reaches an internal temperature of 165°F and pulls apart easily with a fork. Remove the chicken and shred it using two forks, discarding any bones or skin. Skim any excess fat from the surface of the broth for a cleaner finish.

Step 3: Prepare the Dumpling Dough

In a large bowl, whisk together the 2 cups All-Purpose Flour, 1 tbsp Baking Powder, and remaining 0.5 tsp Salt. Cut in the cold, cubed Unsalted Butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs with pea-sized butter pieces visible.

Gradually stir in the cold Whole Milk until just combined. The dough will be thick and slightly sticky—don’t overmix or the dumplings will turn out tough. Let the dough rest for 5 minutes to allow the flour to hydrate fully.

Step 4: Cook the Dumplings

Return the shredded chicken to the simmering broth. Using a spoon or small scoop, drop heaping tablespoon-sized portions of the dumpling dough into the pot. Cover with a lid and cook on medium-low heat for 15-18 minutes.

Resist the urge to lift the lid during cooking—the steam is what makes the dumplings rise and become fluffy. The dumplings are done when they’re puffed and a toothpick inserted comes out clean. The broth should be thick enough to coat the back of a spoon.

Serving Suggestions for Leftovers

Bowl Presentation

Serve this dish in deep, wide bowls to showcase the fluffy dumplings floating in the rich broth. I love using my stoneware bowls from Le Creuset—they retain heat beautifully and make the meal feel extra special. 💛

Garnish Ideas

Fresh herbs add a pop of color and brightness. Sprinkle with chopped parsley or thyme leaves right before serving. A crack of fresh black pepper on top enhances the aroma and flavor profile.

Bread Pairing

A side of warm biscuits or crusty bread is perfect for soaking up the delicious broth. I often serve with buttermilk biscuits from Pillsbury for convenience, but homemade takes it to another level.

Vegetable Sides

A simple green salad with a light vinaigrette balances the richness. For a heartier option, try roasted Brussels sprouts with a touch of balsamic glaze. Both add freshness without overpowering the main dish.

Comfort Additions

For extra indulgence, add a pat of butter on top of each serving—it melts into the broth for added richness. A dash of hot sauce like Tabasco gives a nice kick for those who enjoy heat.

Frequently Asked Questions