There’s nothing like a bowl of chicken and dumplings to warm you up on a cool evening. This Ina Garten–inspired version brings a fresh, flavorful twist to the Southern classic. With tender chicken, a rich, herb-scented broth, fresh vegetables, and fluffy homemade dumplings, this one-pot wonder is the ultimate in cozy, satisfying cooking.

What Is Ina Garten’s Chicken and Dumplings?

This recipe features chunks of roasted or poached chicken, simmered with onions, carrots, and celery in a savory broth thickened slightly with flour. Fluffy drop dumplings, made with buttermilk and fresh herbs, steam right on top of the stew, soaking up all that aromatic flavor.

Reasons to Try Ina Garten’s Chicken and Dumplings

True comfort food – Warm, hearty, and deeply satisfying
One-pot convenience – Less mess, more flavor
Fluffy, tender dumplings – Made from scratch with fresh herbs
Full of fresh vegetables – A wholesome, balanced meal
Perfect for family dinners or make-ahead meals
Customizable ingredients – Use rotisserie or leftover chicken
Ina-style elegance – Classic but elevated

Ingredients Needed to Make Ina Garten’s Chicken and Dumplings

For the chicken stew:

3 tablespoons unsalted butter
1 tablespoon olive oil
1 large yellow onion, diced
3 carrots, sliced into rounds
2 celery stalks, diced
2 cloves garlic, minced
1 teaspoon chopped fresh thyme (or ½ tsp dried)
¼ cup all-purpose flour
6 cups low-sodium chicken stock
3 cups cooked chicken, shredded or cubed (roasted or poached)
1 bay leaf
Kosher salt and freshly ground black pepper
½ cup frozen peas (optional)
2 tablespoons chopped fresh parsley or dill

For the dumplings:

2 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon kosher salt
1 tablespoon chopped parsley or chives
¾ to 1 cup buttermilk
3 tablespoons unsalted butter, melted

Instructions to Prepare Ina Garten’s Chicken and Dumplings

Step 1: Sauté the Vegetables

In a large Dutch oven, heat butter and olive oil over medium heat. Add onions, carrots, and celery. Cook for 8–10 minutes, stirring occasionally, until vegetables are softened. Add garlic and thyme, cooking for 1 more minute.

Step 2: Make the Broth

Sprinkle the flour over the vegetables and stir constantly for 1–2 minutes to form a light roux. Slowly add the chicken stock, stirring until smooth. Add bay leaf and bring to a simmer.

Step 3: Add Chicken and Simmer

Stir in the cooked chicken and simmer gently for 10–15 minutes until the broth thickens slightly. Add peas (if using), season with salt and pepper to taste, and remove bay leaf.

Step 4: Make the Dumpling Dough

In a mixing bowl, whisk together flour, baking powder, salt, and chopped herbs. Stir in melted butter and buttermilk until just combined. The dough should be thick but scoopable.

Step 5: Drop Dumplings and Cook

Using a spoon or small scoop, drop rounded tablespoons of dough on top of the bubbling stew, spacing them slightly apart. Cover the pot tightly with a lid and reduce the heat to low. Simmer for 15–18 minutes without lifting the lid until dumplings are puffed and cooked through.

Step 6: Finish and Serve

Remove from heat, sprinkle with chopped parsley or dill, and serve warm in generous bowls.

What to Serve With Chicken and Dumplings

Simple green salad with vinaigrette – For a fresh contrast
Steamed green beans or asparagus – Lightens the richness
Roasted Brussels sprouts or glazed carrots – Adds sweetness
Buttered corn on the cob – For a rustic side
Apple crisp or cobbler for dessert – Keeps with the comfort theme
Chilled white wine or sparkling water – Clean, crisp pairing
Crusty bread (optional) – Though not necessary with dumplings

Expert Tips for Mastering the Recipe

Use homemade or high-quality stock – It makes a difference in flavor
Don’t overwork dumpling dough – Mix just until combined
Keep the lid on while dumplings cook – Traps steam for perfect texture
Add herbs to both the broth and dumplings – Layers of flavor
Use leftover roast chicken or rotisserie – Quick and easy
Simmer gently, not boil – Prevents tough dumplings
Taste and season before adding dumplings – Final flavor check

Variations of the Recipe

Add mushrooms or leeks – For earthy richness
Use turkey instead of chicken – Great for leftovers
Add a splash of cream or half-and-half – For a richer broth
Top with biscuit-style dumplings instead – If preferred
Add a pinch of cayenne or smoked paprika – For a subtle kick
Stir in spinach or kale at the end – For added greens
Try tarragon or rosemary instead of thyme – For a different herb note

How to Store Leftovers

Refrigerate in an airtight container – Best within 3 days
Reheat gently on the stovetop – Add a splash of broth if needed
Avoid microwaving dumplings if possible – They may become gummy
Freeze without dumplings – Make fresh dumplings when reheating
Store dumplings separately for the best texture – If possible
Label and date freezer portions – For easy planning
Add fresh herbs after reheating – For brightness

How Do I Reuse Leftover Chicken and Dumplings?

Reheat and serve with roasted vegetables – For a new pairing
Add more stock to make a chicken dumpling soup
Serve over mashed potatoes (yes, really) – Extra comfort
Use dumplings as a topping for a savory casserole
Chop chicken and dumplings into a pie filling – Top with pastry
Pair with a fried egg and sautéed greens – For a rustic breakfast
Serve with hot sauce or herbed butter – For a flavor twist

Nutritional Value (per serving, based on 6 servings)

Calories: 540
Protein: 36g
Fat: 28g
Carbohydrates: 38g
Fiber: 3g
Sodium: 640mg
Sugar: 4g

FAQs

Can I use rotisserie chicken for Ina Garten-style chicken and dumplings?

Yes, rotisserie or leftover roasted chicken works perfectly and saves time. Just add it when the broth is simmering and continue with the recipe as directed.

How do I know when the dumplings are done?

Dumplings are ready when they’ve puffed up, and a toothpick inserted in the center comes out clean. Avoid lifting the lid while they steam to ensure even cooking.

Can I make the dumplings ahead of time?

Dumpling dough is best made just before cooking. However, you can mix the dry ingredients in advance and add the wet ingredients right before dropping them into the pot.

What makes the broth thick and creamy in this recipe?

A light roux made from sautéed vegetables and flour thickens the broth slightly, giving it a silky, stew-like consistency without needing cream.

Final Words

Ina Garten–style Chicken and Dumplings brings elevated flavor to a nostalgic dish. With tender chicken, fluffy herb dumplings, and a savory, lemon-scented broth, this recipe is all about warmth, comfort, and ease—just the kind of meal you’ll want to come home to again and again.

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