Chicken and Dumplings

Why You’ll Love Chicken and Dumplings Recipe

This Chicken and Dumplings recipe combines everything you want from a cozy homemade meal. The creamy broth is packed with chicken and vegetables, while the dumplings make every bowl extra filling.

It’s also approachable enough for a weeknight dinner. There’s no need to roll or cut the dumpling dough—simply mix it, spoon it over the simmering soup, cover the pot, and let the dumplings cook.

Another advantage is its flexibility. You can use chicken breasts or thighs, substitute leftover cooked chicken, adjust the vegetables, or make a few simple changes to accommodate different dietary needs.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Chicken Soup

• 2 tablespoons olive oil
• 2 celery ribs, diced
• 2 large carrots, diced
• 1 yellow onion, chopped
• 1 garlic clove, minced
• 5 tablespoons unsalted butter
• 1/3 cup all-purpose flour
• 6 cups low-sodium chicken broth
• 4 teaspoons chicken bouillon paste
• 1/4 teaspoon dried thyme
• 1/4 teaspoon dried sage
• 1/4 teaspoon dried rosemary
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1 1/2 pounds boneless, skinless chicken breasts or thighs
• 12 ounces evaporated milk
• 1/2 cup frozen peas
• Fresh chopped parsley, for serving

For the Dumplings

• 1 2/3 cups all-purpose flour
• 1 tablespoon baking powder
• 1/2 teaspoon kosher salt
• 3/4 cup milk
• 1/4 cup sour cream
• 2 tablespoons butter, melted

Directions

1. Heat the olive oil in a large, wide pot over medium heat. Add the celery, carrots, and onion and cook for about 3 minutes, stirring occasionally, until they begin to soften.
2. Add the minced garlic and cook for another 30 seconds, just until fragrant.
3. Add the butter to the vegetables. Once melted, sprinkle in the flour and whisk or stir continuously for about 1 minute. This creates the base that will help thicken the soup.
4. Slowly pour in the chicken broth while stirring to keep the mixture smooth. Add the chicken bouillon, thyme, sage, rosemary, salt, and black pepper.
5. Add the chicken and bring the soup to a boil. Cover the pot, reduce the heat, and simmer for approximately 10 minutes, or until the chicken is completely cooked through.
6. Transfer the chicken to a cutting board and allow it to rest briefly. Stir the evaporated milk and frozen peas into the soup and return it to a gentle simmer.
7. To prepare the dumplings, combine the flour, baking powder, and salt in a mixing bowl. Make a well in the middle and pour in the milk, sour cream, and melted butter. Stir just until a dough forms. Avoid overmixing, which can make the dumplings dense.
8. Using a small spoon, drop teaspoon-sized portions of dumpling dough over the surface of the gently simmering soup. Leave a little room between them because the dumplings expand significantly while cooking.
9. Cover the pot and simmer over low heat for 12 to 15 minutes. Remove the lid and gently separate any dumplings that have stuck together. Test one by cutting into the center. If it’s still doughy, cover and cook for a few additional minutes.
10. Chop or shred the cooked chicken and return it to the pot. Taste the broth and adjust the salt, pepper, or herbs as needed.
11. Ladle the Chicken and Dumplings into bowls and finish with chopped fresh parsley. Serve immediately while everything is hot and creamy.

Servings and timing

This recipe makes approximately 6 servings.

Preparation time: 15 minutes
Cooking time: 40 minutes
Total time: 55 minutes

A wide pot works particularly well because it gives the dumplings more surface area and makes it easier to arrange them in a relatively even layer.

Variations

Use Chicken Thighs

Boneless, skinless chicken thighs are an excellent alternative to chicken breasts. They have a slightly richer flavor and remain especially tender in the creamy broth.

Rotisserie Chicken

For an even quicker dinner, use shredded rotisserie chicken or leftover cooked chicken. Since the chicken is already cooked, there’s no need to simmer raw chicken in the broth. Stir the cooked meat into the soup toward the end so it has enough time to heat through.

Turkey and Dumplings

Leftover cooked turkey can replace the chicken. This variation is particularly useful when you have extra roasted turkey after a holiday meal.

Add More Vegetables

Try adding corn, green beans, mushrooms, or additional peas. You can also increase the carrots and celery if you prefer a vegetable-heavy soup.

Gluten-Free Chicken and Dumplings

Use a dependable gluten-free all-purpose flour blend in both the soup and dumplings. Make sure the chicken broth and bouillon you use are gluten-free as well.

Herb Variations

The thyme, rosemary, and sage provide a classic savory flavor, but you can adjust the herbs according to what you have available. Poultry seasoning can also work as a convenient substitute.

Slow Cooker Version

Sauté the vegetables first and prepare the butter-and-flour mixture before transferring everything to a slow cooker. Cook the chicken and soup until tender, then add the dumpling dough toward the end. Because dairy can sometimes separate during prolonged slow cooking, adding the evaporated milk later in the cooking process can help preserve a smoother texture.

Storage/Reheating

Allow leftover Chicken and Dumplings to cool before transferring it to an airtight container. Store it in the refrigerator for up to 3 to 4 days.

The soup will usually become thicker after refrigeration because the dumplings continue absorbing some of the liquid. When reheating, you can stir in a splash of chicken broth or milk if you prefer a thinner consistency.

For stovetop reheating, place the desired amount in a saucepan and warm it over low to medium-low heat, stirring gently and occasionally, until the chicken and dumplings are hot throughout.

Individual portions can also be reheated in the microwave. Heat in short intervals and stir between each interval to encourage even heating.

Chicken and Dumplings can be frozen for up to 3 months, although the dumplings may become softer after thawing. Defrost frozen leftovers overnight in the refrigerator and gently reheat them on the stovetop.

FAQs

1. How do I know when the dumplings are fully cooked?

Remove one dumpling and cut it through the center. The inside should look fluffy and cooked rather than wet or raw. If you still see uncooked dough, cover the pot and continue simmering for a few more minutes.

2. Why are my chicken and dumplings too thin?

The broth thickens from the flour-and-butter base, but its final consistency can vary. Letting the soup simmer a little longer can help reduce excess liquid. Keep in mind that it will also naturally thicken as the dumplings cook and absorb broth.

3. Why did my dumplings turn out dense?

Dense dumplings are often the result of overmixing the dough. Stir the wet and dry ingredients only until everything comes together. There’s no need to knead the dough or make it completely smooth.

4. Can I use cooked chicken instead of raw chicken?

Yes. Rotisserie chicken and leftover roasted or poached chicken work very well. Skip the raw-chicken cooking step and add shredded or chopped cooked chicken near the end, giving it enough time to become thoroughly hot.

5. Can I make Chicken and Dumplings ahead of time?

Yes. The soup reheats well, although the dumplings will continue absorbing liquid while refrigerated. If you’re preparing it specifically for a later meal, you can also make the soup base ahead and prepare fresh dumplings while reheating it.

6. Can I use regular milk instead of evaporated milk?

Regular milk can be used when necessary, although evaporated milk contributes a richer, creamier consistency and is less watery. Whole milk is generally the closest everyday alternative.

7. Can I freeze Chicken and Dumplings?

Yes. Freeze cooled leftovers in a freezer-safe container for up to 3 months. The dumplings can become softer after freezing and thawing, but the dish will still reheat well.

8. Why should I use a wide pot?

A wide pot provides more surface area for dropping the dumplings over the soup. This helps keep them from becoming overly crowded and allows them to cook more evenly.

9. Can I add extra vegetables?

Absolutely. Corn, mushrooms, green beans, extra carrots, peas, or celery can all work. Just consider the cooking time of each vegetable so everything is tender without becoming mushy.

10. What should I serve with Chicken and Dumplings?

Chicken and Dumplings is substantial enough to serve as a complete meal. If you’d like something alongside it, a simple green salad, roasted vegetables, or crusty bread complements the creamy soup without making dinner overly complicated.

Conclusion

Homemade Chicken and Dumplings is the kind of comforting meal that turns simple ingredients into a filling family dinner. Tender chicken and vegetables create a flavorful base, while the creamy broth and fluffy drop dumplings give the dish its signature richness.

Despite its made-from-scratch flavor, the entire meal can be ready in under an hour. Whether you’re preparing it for a cold evening, a relaxed family dinner, or simply craving traditional comfort food, this Chicken and Dumplings recipe delivers a warm, satisfying bowl that’s easy to make again and again.