Ever stared at a pot of chicken and dumplings and thought, “This needs something more”? I’ve been there too! While traditional chicken and dumplings recipes are comfort food perfection, adding vegetables can take this classic dish from merely delicious to absolutely mind-blowing.
As someone who’s experimented with countless chicken and dumpling recipes (with varying degrees of success, I might add), I’ve discovered that the right veggies don’t just add nutrition—they bring depth, texture, and incredible flavor to your bowl.
Today, I’m sharing the ultimate guide to what veggies go in chicken and dumplings Whether you’re a traditionalist looking to branch out or a veggie enthusiast wanting to pack more nutrients into your comfort food, this guide has you covered!
The Holy Trinity: Foundation Vegetables for Perfect Chicken and Dumplings
If you’ve ever wondered why restaurant chicken and dumplings taste so darn good it’s often because of what professional chefs call the “aromatic trinity” or “mirepoix” in fancy French cooking terms. These three veggies form the flavor foundation that makes your broth rich and complex
1. Carrots
These sweet orange gems add natural sweetness and beautiful color to your chicken and dumplings. They also provide a wonderful textural contrast to the soft dumplings and tender chicken. For best results, dice them into small pieces for even cooking.
2. Celery
Don’t underestimate celery! This humble veggie adds an earthy undertone and refreshing crunch to your dish Pro tip use both the stalks AND the leaves for maximum flavor The leaves contain tons of flavor that many cooks accidentally throw away!
3. Onions
Onions are CRUCIAL for building depth in your chicken and dumplings. As they sauté, they release aromatic compounds that infuse your entire dish with savory goodness. Yellow onions are traditional, but white or even sweet onions work beautifully too.
In Beth Moncel’s recipe from Budget Bytes, she emphasizes that this trio forms the essential base: “Add two minced cloves of garlic and one diced yellow onion to the skillet and sauté over medium heat until the onions are softened. Add two diced carrots and two diced celery stalks and continue to sauté over medium for 2-3 minutes more.”
Beyond the Basics: 12 More Veggies to Elevate Your Chicken and Dumplings
While the trinity of carrots, celery, and onions is essential, why stop there? These additional vegetables can transform your chicken and dumplings into something truly special:
4. Peas
These little green bursts of freshness add gorgeous color and a sweet pop of flavor. Frozen peas work perfectly—just add them toward the end of cooking so they don’t get mushy. In fact, Budget Bytes recommends: “I threw in about a cup or so of frozen peas – pad out those vegetables, you know.”
5. Potatoes
Want to make your chicken and dumplings more filling? Diced potatoes add heartiness and substance. Russet, Yukon Gold, or red potatoes all work well—just make sure to dice them into small, uniform pieces for even cooking.
6. Green Beans
Fresh or frozen green beans add a nutritional boost and satisfying texture. Trim and halve them for the perfect bite-sized addition.
7. Corn
Sweet corn kernels bring a delicious contrast of sweetness and texture. Use fresh off the cob in summer or frozen year-round.
8. Mushrooms
If you’re looking for deep, earthy umami flavor, mushrooms are your friend! Cremini (baby portobello) or button mushrooms work wonderfully when sliced and sautéed before adding to your chicken and dumplings.
9. Bell Peppers
For a splash of color and sweet-yet-slightly-tangy flavor, bell peppers are perfect. Red, yellow, or orange varieties add the most sweetness and visual appeal.
10. Spinach
Want to add some greens without changing the flavor profile too much? Spinach wilts down beautifully and practically disappears into the broth while adding nutrients.
11. Broccoli
Small florets of broccoli add texture and a mild, earthy flavor that works surprisingly well with chicken and dumplings.
12. Tomatoes
For a touch of acidity and brightness, diced tomatoes can be a wonderful addition. They add a slight sweetness with their juices too.
13. Zucchini
This mild summer squash takes on the flavors of whatever it’s cooked with, making it perfect for chicken and dumplings. Dice it small for the best texture.
14. Kale
For a nutritional powerhouse that holds up well to simmering, kale is excellent. Remove the tough stems and chop the leaves before adding.
15. Garlic
Ok, technically not a vegetable, but garlic deserves special mention! A few minced cloves add incredible depth to your chicken and dumplings. Budget Bytes recipe specifies “two minced cloves of garlic” for good reason – it’s essential!
Tips for Adding Vegetables to Your Chicken and Dumplings
Not all veggies are created equal when it comes to adding them to chicken and dumplings. Here’s how to get it right:
Timing Matters
Add vegetables in stages based on their cooking times:
- Long-cooking veggies (carrots, celery, onions, potatoes): Add these at the beginning when building your flavor base.
- Medium-cooking veggies (mushrooms, bell peppers, green beans): Add these after your broth has formed.
- Quick-cooking veggies (peas, corn, spinach, kale): Add these in the last 5-10 minutes of cooking.
Size Considerations
Cut vegetables into uniform, bite-sized pieces. This ensures even cooking and makes the dish easier to eat. Nobody wants to cut up veggies while trying to enjoy their chicken and dumplings!
Flavor Balance
Consider how the flavors will work together. As Chef’s Resource notes: “Avoid vegetables with overly strong or bitter flavors that could overpower the other ingredients. For example, Brussels sprouts or broccoli might not be the best choices.”
Frequently Asked Questions About Veggies in Chicken and Dumplings
Can I use frozen vegetables?
Absolutely! Frozen vegetables are picked at peak ripeness and often retain more nutrients than fresh ones that have been sitting around. They’re also pre-cut, which saves prep time. Just add them toward the end of cooking.
Should I sauté my veggies first?
YES! Don’t skip this step. Sautéing vegetables, especially the trinity of onions, celery, and carrots, in butter or oil before adding them to the broth enhances their flavor dramatically. This step is what separates okay chicken and dumplings from amazing chicken and dumplings.
Can I add leafy greens like spinach or kale?
Definitely! Just add them toward the very end of cooking. Leafy greens cook quickly and can become bitter if overcooked.
How do I prevent my vegetables from getting mushy?
Add vegetables according to their cooking time. Long-cooking veggies like carrots go in early, quick-cooking ones like peas go in at the end. Also, don’t over-stir your pot once vegetables are added.
My Favorite Chicken and Dumplings Recipe with Veggies
While everyone has their own preferred recipe, here’s a simple framework based on Budget Bytes’ approach that showcases vegetables perfectly:
Ingredients:
- 4 boneless, skinless chicken thighs
- 1 tablespoon olive oil
- 1 yellow onion, diced
- 2 garlic cloves, minced
- 2 carrots, diced
- 2 celery stalks, diced
- 4 tablespoons butter
- 1/4 cup all-purpose flour
- 2 cups chicken broth
- 1 cup whole milk
- Seasonings (parsley, thyme, rosemary, sage, salt, pepper)
- 1 cup frozen peas (added toward end)
- Your choice of additional vegetables based on the list above
For the dumplings:
- 1 cup all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup milk
- 2 tablespoons melted butter
- Herbs and seasonings
The trick is browning your chicken first, then building your flavor base with those aromatic veggies before adding your liquid, seasonings and finally the dumplings!
Final Thoughts
The beauty of chicken and dumplings is its flexibility. There’s no absolute “right way” to make it – the best version is the one that makes YOUR taste buds happy. Traditional recipes might stick to the basics, but don’t be afraid to experiment with different vegetables based on what’s in season or what needs to be used up in your fridge.
I personally love adding extra carrots, a handful of mushrooms, and throwing in some frozen peas right at the end. The combination of textures and flavors makes each bite interesting and turns a simple comfort food into something special.
Happy cooking!
Note: This recipe was last updated August 2025, but the principles of what veggies go in chicken and dumplings remain timeless!
How to Make Chicken and Dumplings step-by-step photos
Brown the chicken: Add 1 Tbsp olive oil to a large deep skillet and heat over medium. Once hot, add four boneless, skinless chicken breasts to the pan and allow them to brown very well on each side. The chicken doesn’t need to cook through at this point, just make sure it gets very brown. Remove the browned chicken to a clean cutting board and set aside.
Sauté the veggies: Add two minced cloves of garlic and one diced yellow onion to the skillet and sauté over medium heat until the onions are softened. Add two diced carrots and two diced celery stalks and continue to sauté over medium for 2-3 minutes more.
Make the gravy: Add four Tbsp of butter and ¼ cup of all-purpose flour to the skillet. Continue to stir and cook over medium heat. The butter will melt and combine with the flour to create a sort of paste that coats the vegetables. Continue to cook this mixture for about two minutes more.
Add 1 tsp dried parsley, ½ tsp dried thyme, ½ tsp dried rosemary, ½ tsp dried sage, ½ tsp salt, ¼ tsp pepper, 2 cups chicken broth, and 1 cup milk to the skillet. Whisk the ingredients together, making sure to dissolve any browned bits from the bottom of the skillet. Turn the heat up to medium-high and allow this mixture to come back up to a simmer, at which point it will thicken into a gravy.
Once the mixture has thickened to a gravy, dice the chicken thighs and stir them back into the skillet. Cover with a lid and allow the chicken to simmer in the gravy while you prepare the dumplings.
Make the dumplings: Stir together 1 cup all-purpose flour, ½ tsp salt, 1½ tsp baking powder, ⅛ tsp garlic powder, ⅛ tsp pepper, 1 tsp dried parsley, and ½ tsp sugar in a bowl. Melt 2 Tbsp butter and combine it with ½ cup milk. Pour the milk mixture into the flour mixture.
Stir the wet and dry ingredients together until it forms a soft, sticky dough. It should be soft enough that you can easily scoop it with a spoon.
Make sure the gravy is fully simmering, then drop the dumpling dough into the gravy in 2 Tbsp portions. The dumplings will expand quite a bit as they steam, so don’t worry that they don’t fully cover the surface.
Simmer: Place the lid on the skillet and allow the dumplings to steam in the simmering gravy for 15 minutes without lifting the lid. Make sure the gravy is simmering the whole time. After 15 minutes they should be about double in size. Cut one open to make sure it’s fluffy all the way through.
Serve the chicken and dumplings hot and enjoy! (shown garnished with parsley for color)
I use a “drop biscuit” style dumpling for this chicken and dumplings recipe, but there are several other variations you can try. Here are some popular options for chicken and dumplings:
- Pre-Made Biscuits: If you want a shortcut, buy a can of ready-to-bake biscuits and simply place them on top of the simmering gravy, then steam until cooked through.
- Biscuit Mix: Skip the from-scratch biscuits listed below and use a pre-made biscuit mix, like Bisquick, to make your biscuit/dumpling topping.
- Thick Noodles: Either make your own homemade thick noodles or “sliders” to simmer in the gravy or buy a pre-made dried “dumpling noodle”. If using a dried noodle, you may want to add an additional cup of broth to allow for the noodle’s absorption.
Tips for Fluffy Dumplings
- Make sure the dumpling batter is moist enough. It should be a soft, sticky, scoopable dough. If it’s too dry, the dumplings won’t be able to puff up as much.
- Make sure the gravy is simmering before adding the dumplings. The dumplings need the steam action from the simmering gravy to cook and fluff up. Avoid overcooking the dumplings by simmering them until they’ve doubled in size (about 15 minutes). Any longer and they can become gummy or disintegrate into the gravy instead of staying light and fluffy.
- Keep the lid on the pot the entire time the dumplings are cooking (this holds in the steam and ensures they cook from all sides.
- Don’t make the dumplings too big. They’ll double in size as they cook and larger dumplings will take much longer to cook.
- This recipe uses homemade drop dumplings (where the dough is simply dropped into the simmering gravy) because they’re quick, easy, can be seasoned to taste, and I just love how fluffy they turn out. For other dumpling styles, like using pre-made biscuits, see the Variations section below the step-by-step photos!
- 4 chicken thighs (boneless, skinless, (about 1 lb.) $3.48*)
- 1 Tbsp olive oil ($0.22)
- 1 yellow onion (diced, $0.70)
- 2 garlic cloves (minced, $0.16)
- 2 carrots (diced, $0.31)
- 2 stalks celery (diced, $0.20)
- 4 Tbsp butter ($0.50)
- ¼ cup all-purpose flour ($0.04)
- 2 cups chicken broth ($0.26)
- 1 cup whole milk ($0.18)
- 1 tsp dried parsley ($0.10)
- ½ tsp dried thyme ($0.05)
- ½ tsp dried rosemary ($0.05)
- ½ tsp dried sage ($0.05)
- ½ tsp salt ($0.02)
- ¼ tsp black pepper (freshly cracked, $0.02)
- 1 cup all-purpose flour ($0.18)
- 1½ tsp baking powder ($0.09)
- 1 tsp dried parsley ($0.10)
- ½ tsp granulated sugar ($0.01)
- ½ tsp salt ($0.02)
- ⅛ tsp garlic powder ($0.02)
- ⅛ tsp black pepper (freshly cracked, $0.02)
- ½ cup milk ($0.09)
- 2 Tbsp butter (melted, $0.25)
- Heat the olive oil in a deep skillet or Dutch oven over medium heat. Once hot, add the chicken thighs and brown on each side. The chicken does not need to be cooked through at this point, just make sure they get very brown on the outside. Transfer the partially cooked chicken to a clean bowl.
- After removing the chicken from the skillet, add the diced onion and minced garlic and sauté over medium heat until the onions have softened. Stir to dissolve the browned bits off the bottom of the skillet as the onions cook.
- Add the diced carrot and celery to the skillet with the onion and garlic and continue to sauté for about five minutes more.
- Add the butter and flour to the skillet and stir until the butter has melted and created a paste with the flour that coats the vegetables. Continue to cook and stir this mixture for about two minutes.
- Add the parsley, thyme, rosemary, sage, salt, pepper, chicken broth, and milk to the skillet. Turn the heat up to medium-high and continue to stir and cook until the mixture comes up to a simmer and thickens into a gravy.
- Dice the chicken and add it back to the skillet with the vegetables and gravy. Cover with a lid and let the chicken simmer in the gravy over medium heat while you prepare the dumplings.
- To prepare the dumplings, combine the flour, parsley, sugar, salt, baking powder, garlic powder, and pepper in a bowl.
- Pour the milk and melted butter into the flour mixture, then stir until a soft, scoopable batter is formed. Do not over stir.
- Remove the lid from the chicken and gravy and drop the dumpling batter onto the surface of the gravy in 2 Tbsp dollops. You should get about 12 dumplings.
- Make sure the gravy is still simmering, then place the lid back on the skillet and allow the dumplings to simmer for 15 minutes. Make sure theyre simmering the entire time. After 15 minutes the dumplings should have doubled in size and will be fluffy and cooked in the center. Serve hot and enjoy!
- Deep Stainless Steel Skillet* (Use a 10–12-inch deep skillet or a Dutch oven with a lid, around 4 quarts)