Barefoot Contessa Chicken and Dumplings Recipe

Barefoot Contessa Chicken and Dumplings Recipe brings all the comfort of a homemade chicken soup into one warm, satisfying bowl.

Tender pieces of chicken, soft vegetables, fragrant herbs, and fluffy homemade dumplings come together in a rich, savory broth that tastes like something you’d enjoy around the family dinner table on a chilly evening.

What makes this dish especially comforting is the combination of slowly simmered chicken broth and buttery dumplings that cook right on top of the soup. Each spoonful delivers tender chicken, soft dumplings, and plenty of homemade flavor without requiring complicated cooking techniques.

Whether you’re preparing a cozy Sunday dinner or looking for a filling meal to share with your family, this chicken and dumplings recipe is a wonderful choice.

What Is Barefoot Contessa Chicken and Dumplings?

Barefoot Contessa Chicken and Dumplings is a comforting, homestyle dish inspired by the classic American combination of chicken soup and soft flour dumplings. It features tender shredded chicken simmered with carrots, celery, and fresh thyme in a flavorful homemade broth.

The dumplings are made with self-rising flour, milk, and melted butter, creating soft, fluffy bites that soak up the savory broth as they cook.

Unlike ordinary chicken soup, this dish includes hearty dumplings that make every bowl more filling. It is a lovely one-pot-style meal for family dinners, cold evenings, or whenever you’re craving traditional comfort food.

Why You’ll Love This Barefoot Contessa Chicken and Dumplings Recipe

• Comforting homemade flavor: Slowly simmered chicken, fresh vegetables, garlic, and herbs create a delicious broth.

• Tender, fluffy dumplings: Self-rising flour helps the dumplings puff up into soft, satisfying bites.

• Simple ingredients: Most of the ingredients are everyday kitchen staples that are easy to find.

• Perfect family meal: Chicken, vegetables, broth, and dumplings make a filling dinner in one pot.

• Great for cozy evenings: A warm bowl of chicken and dumplings is especially satisfying when you want something hearty and homemade.

What Makes Barefoot Contessa Chicken and Dumplings So Creamy and Flavorful?

The secret to flavorful chicken and dumplings starts with making the broth from a whole chicken rather than relying on plain water or packaged stock. As the chicken simmers with onion, carrot, celery, garlic, bay leaves, and black peppercorns, it releases savory flavor that becomes the foundation of the soup.

Fresh thyme adds a gentle herbal aroma, while the shredded chicken makes every spoonful hearty. The dumplings bring another layer of comfort. Melted butter and whole milk give the batter richness, while self-rising flour helps create a light, fluffy texture. Although this version doesn’t use heavy cream, the tender dumplings and naturally rich chicken broth give the soup a wonderfully satisfying, comforting consistency.

Ingredients for Barefoot Contessa Chicken and Dumplings

This recipe uses simple ingredients to create a flavorful homemade broth, tender chicken, and soft, buttery dumplings. Here is everything you’ll need.

For the Homemade Chicken Broth

• 1 whole chicken (4–5 pounds): A whole chicken provides tender meat and a naturally rich, savory broth.

• 12–14 cups water: Enough to simmer the chicken and create a flavorful soup base. Add a little more if needed to cover the chicken.

• 1 onion top or 1 thick onion slice: Adds mild sweetness and depth to the broth.

• 1 carrot chunk: Gives the broth a subtle natural sweetness.

• ½ celery stalk: Adds a fresh, savory vegetable flavor.

• 1 garlic clove, smashed: Brings a gentle garlic aroma without overpowering the soup.

• 3 bay leaves: Add a mild herbal flavor while the broth simmers.

• 8 whole black peppercorns: Provide gentle warmth and seasoning.

• 1 tablespoon salt, or to taste: Enhances the overall flavor of the chicken broth.

For the Chicken Soup

• 2 carrots, chopped: Add sweetness, color, and a tender texture.

• 1½ celery stalks, chopped: Give the soup a classic savory flavor and a little texture.

• 1 bundle fresh thyme (4–5 sprigs): Adds a fresh, earthy aroma that complements the chicken.

• Shredded meat from the cooked chicken: Makes the soup hearty and ensures every serving has plenty of tender chicken.

For the Homemade Dumplings

• 2½ cups (325 g) self-rising flour: Helps the dumplings rise and become light and fluffy.

• ¾ teaspoon salt: Balances the flavor of the dumpling batter.

• ¼ teaspoon black pepper: Adds a little gentle seasoning.

• ¼ cup (4 tablespoons) unsalted butter, melted: Gives the dumplings a rich, buttery taste and tender texture.

• 1½ cups whole milk: Adds moisture and richness while bringing the batter together.

• 2 tablespoons chopped fresh parsley (optional): Adds a fresh herbal touch and a little color.

Kitchen Utensils and Equipment

Before starting, gather these basic kitchen tools:

1. Large stockpot with a tight-fitting lid

2. Large mixing bowl

3. Medium mixing bowl for dumpling batter

4. Wooden spoon or spatula

5. Measuring cups and spoons

6. Sharp kitchen knife

7. Cutting board

8. Fine-mesh strainer

9. Slotted spoon or kitchen tongs

10. Two forks for shredding chicken

11. Ladle for serving

Prep Time, Cook Time, Total Time, and Servings

Times are approximate and may vary depending on the size of your chicken and how quickly it cools before shredding.

How to Make Barefoot Contessa Chicken and Dumplings

Follow these simple steps to prepare a flavorful chicken broth, tender shredded chicken, and fluffy homemade dumplings.

Step 1: Prepare the Homemade Chicken Broth

Place the whole chicken in a large stockpot. Add the water, onion, carrot chunk, celery half, smashed garlic, bay leaves, black peppercorns, and salt.

Cover the pot and bring everything to a gentle simmer over medium heat. Once simmering, reduce the heat and cook for approximately 50 minutes, skimming off any foam that rises to the surface. Check that the chicken is fully cooked before removing it. The thickest part should reach 165°F (74°C).

Step 2: Shred the Chicken and Strain the Broth

Carefully remove the cooked chicken from the stockpot and place it on a large plate or cutting board. Allow it to cool enough to handle safely.

Strain the broth through a fine-mesh strainer to remove the onion, carrot, celery, garlic, bay leaves, and peppercorns. Return the clear broth to the stockpot.

Remove the chicken meat from the bones and skin, then shred it into large, bite-sized pieces using two forks. Set the shredded chicken aside.

Step 3: Simmer the Vegetables

Bring the strained chicken broth back to a gentle simmer. Add the chopped carrots, chopped celery, and fresh thyme bundle.

Let the vegetables cook for a few minutes until they begin to soften but still hold their shape. Remove the thyme bundle before moving to the next step.

Step 4: Add the Shredded Chicken

Stir the shredded chicken into the simmering broth along with the softened vegetables. Mix gently so the chicken is evenly distributed throughout the soup.

Keep the pot over low heat while you prepare the dumpling batter. Avoid letting the broth boil rapidly, as a gentle simmer is best for cooking the dumplings evenly.

Step 5: Prepare the Homemade Dumpling Batter

In a medium mixing bowl, combine the self-rising flour, salt, black pepper, and chopped parsley if using.

Pour in the melted butter and whole milk. Stir gently with a spoon or spatula until everything comes together into a thick, spoonable batter.

Avoid overmixing because too much stirring can make the dumplings dense instead of soft and fluffy. The batter should be thick enough to hold its shape when dropped into the soup.

Step 6: Cook the Dumplings in the Chicken Soup

Keep the soup at a gentle simmer. Using a spoon, drop golf-ball-sized portions of dumpling batter directly into the broth, leaving a little space between each one.

Cover the pot and cook for 5–7 minutes. Carefully turn the dumplings over, cover again, and cook for another 8–10 minutes until they are fluffy and cooked through.

Avoid lifting the lid too often because the trapped steam helps the dumplings rise and cook properly. Check one dumpling by cutting it open; the center should no longer be wet or doughy.

Step 7: Serve and Enjoy

Once the dumplings are fully cooked, remove the pot from the heat. Give the soup a gentle stir around the dumplings without breaking them apart.

Ladle the shredded chicken, vegetables, dumplings, and hot broth into serving bowls. Garnish with a little fresh parsley if desired.

Serve immediately while everything is warm, tender, and comforting.

Tips, Tricks, and Substitutions for Barefoot Contessa Chicken and Dumplings

A few simple techniques can make your homemade chicken and dumplings even better.

• Use a whole chicken: Simmering a whole chicken creates a deeper, more flavorful broth than using boneless chicken alone.

• Keep the broth at a gentle simmer: Rapid boiling can break apart the chicken and make cooking the dumplings more difficult.

• Don’t overmix the batter: Stir just until the ingredients come together. Overmixing can make the dumplings tough.

• Use self-rising flour: It contains leavening ingredients that help the dumplings become light and fluffy. If substituting all-purpose flour, you’ll need to add baking powder and adjust the recipe.

• Keep the lid on: Dumplings cook with the help of steam, so avoid repeatedly opening the pot.

• Season gradually: Taste the broth before serving and add more salt or black pepper if needed.

• Add extra herbs: A little fresh parsley or rosemary can bring another layer of flavor, but keep the seasoning balanced.

Ingredient Substitutions

• Chicken: You can use bone-in chicken thighs or breasts instead of a whole chicken. However, the broth may not have quite the same depth.

• Whole milk: 2% milk can work, although the dumplings may be slightly less rich.

• Unsalted butter: Salted butter can be used, but reduce the added salt slightly.

• Fresh thyme: Dried thyme works as a substitute. Use about ½ teaspoon instead of the fresh thyme bundle.

• Parsley: Leave it out if you don’t have fresh parsley, or use a little dried parsley.

Serving Suggestions for Barefoot Contessa Chicken and Dumplings

Chicken and dumplings is already a filling meal, but a few simple sides can make dinner feel extra special.

• Garden salad: A fresh green salad with a light vinaigrette balances the warm, hearty soup.

• Roasted green beans: Their slightly crisp texture makes a lovely contrast to the soft dumplings.

• Steamed broccoli: Adds freshness and a simple vegetable side to the meal.

• Buttermilk biscuits: Serve them alongside the soup for an extra comforting Southern-style dinner.

• Cornbread: A slice of warm cornbread is delicious for soaking up the savory chicken broth.

• Roasted vegetables: Carrots, green beans, or Brussels sprouts make easy and flavorful accompaniments.

For a simple family dinner, serve a generous bowl of chicken and dumplings with a fresh salad and warm cornbread.

How to Store and Reheat Leftovers

Refrigerator: Let the chicken and dumplings cool slightly, then transfer them to an airtight container. Refrigerate within 2 hours and enjoy within 3–4 days.

Freezer: You can freeze the chicken soup without the dumplings for better texture. Store it in a freezer-safe container for up to 3 months. Make fresh dumplings when reheating.

Reheating: Warm leftovers in a saucepan over low to medium heat until hot throughout. Add a splash of chicken broth or water if the soup becomes too thick. Stir gently to keep the dumplings from breaking apart. Make sure leftovers reach 165°F (74°C).

Barefoot Contessa Chicken and Dumplings Recipe

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Barefoot Contessa Chicken and Dumplings Recipe

Main Dish

Barefoot Contessa Chicken and Dumplings Recipe

Emma

Emma

November 5, 2026

Barefoot Contessa Chicken and Dumplings Recipe brings all the comfort of a homemade chicken soup into one warm, satisfying bowl. Tender pieces of chicken, soft vegetables, fragrant herbs, and fluffy homemade dumplings come together in a rich, savory broth that tastes like something you’d enjoy around the family dinner table on a chilly evening.

Pin Recipe

Prep Time 25 minutes mins

Cook Time 1 hour hr 10 minutes mins

Total Time 1 hour hr 35 minutes mins

Servings: 6

Course: Main Dish

Cuisine: American

Calories: 339

Ingredients Method Video Notes

Ingredients

  

• 1 whole chicken 4–5 pounds
• 12 –14 cups water
• 1 onion top or 1 thick onion slice
• 1 carrot chunk
• ½ celery stalk
• 1 garlic clove
• 3 bay leaves
• 8 whole black peppercorns
• 1 tablespoon salt
• 2 carrots
• 1½ celery stalks
• 1 bundle fresh thyme 4–5 sprigs
• Shredded meat from the cooked chicken
• 2½ cups 325 g self-rising flour
• ¾ teaspoon salt
• ¼ teaspoon black pepper
• ¼ cup 4 tablespoons unsalted butter
• 1½ cups whole milk
• 2 tablespoons chopped fresh parsley

Method

 

1. Place the whole chicken in a large stockpot. Add the water, onion, carrot chunk, celery half, smashed garlic, bay leaves, black peppercorns, and salt. Cover the pot and bring everything to a gentle simmer over medium heat. Once simmering, reduce the heat and cook for approximately 50 minutes, skimming off any foam that rises to the surface. Check that the chicken is fully cooked before removing it. The thickest part should reach 165°F (74°C).
2. Carefully remove the cooked chicken from the stockpot and place it on a large plate or cutting board. Allow it to cool enough to handle safely. Strain the broth through a fine-mesh strainer to remove the onion, carrot, celery, garlic, bay leaves, and peppercorns. Return the clear broth to the stockpot. Remove the chicken meat from the bones and skin, then shred it into large, bite-sized pieces using two forks. Set the shredded chicken aside.
3. Bring the strained chicken broth back to a gentle simmer. Add the chopped carrots, chopped celery, and fresh thyme bundle. Let the vegetables cook for a few minutes until they begin to soften but still hold their shape. Remove the thyme bundle before moving to the next step.
4. Stir the shredded chicken into the simmering broth along with the softened vegetables. Mix gently so the chicken is evenly distributed throughout the soup. Keep the pot over low heat while you prepare the dumpling batter. Avoid letting the broth boil rapidly, as a gentle simmer is best for cooking the dumplings evenly.
5. In a medium mixing bowl, combine the self-rising flour, salt, black pepper, and chopped parsley if using. Pour in the melted butter and whole milk. Stir gently with a spoon or spatula until everything comes together into a thick, spoonable batter. Avoid overmixing because too much stirring can make the dumplings dense instead of soft and fluffy. The batter should be thick enough to hold its shape when dropped into the soup.
6. Keep the soup at a gentle simmer. Using a spoon, drop golf-ball-sized portions of dumpling batter directly into the broth, leaving a little space between each one. Cover the pot and cook for 5–7 minutes. Carefully turn the dumplings over, cover again, and cook for another 8–10 minutes until they are fluffy and cooked through. Avoid lifting the lid too often because the trapped steam helps the dumplings rise and cook properly. Check one dumpling by cutting it open; the center should no longer be wet or doughy.
7. Once the dumplings are fully cooked, remove the pot from the heat. Give the soup a gentle stir around the dumplings without breaking them apart. Ladle the shredded chicken, vegetables, dumplings, and hot broth into serving bowls. Garnish with a little fresh parsley if desired. Serve immediately while everything is warm, tender, and comforting.

Video

Notes

Refrigerator: Let the chicken and dumplings cool slightly, then transfer them to an airtight container. Refrigerate within 2 hours and enjoy within 3–4 days.

Freezer: You can freeze the chicken soup without the dumplings for better texture. Store it in a freezer-safe container for up to 3 months. Make fresh dumplings when reheating.

Reheating: Warm leftovers in a saucepan over low to medium heat until hot throughout. Add a splash of chicken broth or water if the soup becomes too thick. Stir gently to keep the dumplings from breaking apart. Make sure leftovers reach 165°F (74°C).

Common FAQs About Barefoot Contessa Chicken and Dumplings

When you give this Barefoot Contessa Chicken and Dumplings Recipe a try, you might have a few questions. Don’t worry-we’ve rounded up answers to the most common ones to help you out.

1. Can I use rotisserie chicken for Barefoot Contessa Chicken and Dumplings?

Yes! Rotisserie chicken is a convenient shortcut when you don’t have time to cook a whole chicken. Shred the meat and add it to homemade or good-quality chicken broth with the vegetables. You can then prepare the dumplings as directed.

2. How do I keep chicken and dumplings from becoming gummy?

The best way is to avoid overmixing the dumpling batter. Stir only until the ingredients are combined, and keep the soup at a gentle simmer while the dumplings cook. Also, avoid overcrowding the pot.

3. Why are my dumplings not fluffy?

Dumplings can turn out dense if the batter is overmixed, the flour has lost its rising power, or the dumplings are not cooked properly. Use fresh self-rising flour, mix gently, and keep the pot covered while cooking.

4. Can I make chicken and dumplings ahead of time?

Yes. You can prepare the chicken broth, shred the chicken, and cook the vegetables ahead of time. Store the soup base in the refrigerator and prepare the dumplings fresh when you’re ready to serve for the best texture.

5. Can I use all-purpose flour instead of self-rising flour?

Yes, but you’ll need to add a leavening agent. For this recipe, use 2½ cups all-purpose flour with approximately 3¾ teaspoons baking powder and the salt listed in the recipe. Mix well before adding the butter and milk.

6. How do I know when chicken dumplings are fully cooked?

The dumplings should look puffed and feel firm on the outside. Cut one open to check the center. It should be fluffy and cooked through without any wet or sticky batter.

7. Can I make chicken and dumplings without milk?

Yes. You can substitute an unsweetened, unflavored dairy-free milk, although the flavor and texture may change slightly. Avoid sweetened or flavored milk alternatives.

8. Why is my chicken and dumplings broth not thick and creamy?

This particular version uses a clear homemade chicken broth rather than a cream-based sauce. The dumplings add a little body as they cook, but the soup will remain more brothy than thick. For a creamier consistency, you can stir in a little heavy cream or a cornstarch slurry near the end of cooking.

9. Can I freeze leftover chicken and dumplings?

You can freeze them, but the dumplings may become softer or change texture after thawing. For better results, freeze the chicken and broth separately and prepare fresh dumplings when serving.

10. What is the best way to reheat chicken and dumplings?

Reheat the soup gently in a saucepan over low to medium heat. Add a little chicken broth or water if needed, and stir carefully to avoid breaking the dumplings. Heat until everything is hot throughout.

Barefoot Contessa Chicken and Dumplings is a wonderful homemade comfort food that brings tender chicken, fresh vegetables, flavorful broth, and fluffy buttery dumplings together in one satisfying meal. The homemade chicken broth gives the soup its savory foundation, while the simple milk-and-butter dumplings make every serving feel extra comforting.

Whether you’re preparing a cozy family dinner, cooking for a chilly evening, or simply craving an old-fashioned homemade meal, this recipe is worth adding to your kitchen collection.

Give these homemade chicken and dumplings a try, and enjoy a warm, comforting bowl with the people you love. Don’t forget to share how yours turned out!

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