This EASY Chicken and Dumplings recipe is a comforting, creamy chicken soup with simple homemade dumplings that make it irresistible! It’s hearty, loaded with vegetables, and is the perfect meal to make on a chilly day.
Looking for more soup recipes? Try Cioppino, Beef Noodle Soup, Broccoli Cheese Soup, or Pozole Verde!
Why I love this recipe:
- Comforting – One of my favorite soups to enjoy on a chilly day, homemade Chicken and Dumplings soup hits the spot every single time!
- Crowd Pleaser – Every age family member loves this meal. It’s full of flavor, loaded with fresh veggies and homemade dumplings and lower in sodium than store-bought. The taste can’t be beat.
How to make Chicken and Dumplings:
Sauté Veggies: Heat a large pot with oil over medium heat. Add celery, carrots and onion and sauté for 3 minutes then add garlic and sauté for 30 seconds. Dump in butter and flour and whisk well for 1 minute.
Pour in Broth and Seasonings: Stir in chicken broth and bouillon, scraping up anything on the bottom. Add thyme, sage, rosemary, salt, and pepper. Add chicken and bring to a boil. Cover with a lid and simmer for 10 minutes, until chicken is cooked. Remove chicken and let rest for 5 minutes before chopping or shredding. Return chicken to the pot and add evaporated milk and peas.
Make Dumplings for Soup: Combine flour, baking powder, and salt in a bowl. Make a well in the center and add milk, sour cream and melted butter. Stir until combined, but don’t over mix.
Add Dumplings: Bring soup to a simmer and then use a small spoon to drop teaspoon-sized amounts of dough all over the top of the simmering soup (the dumplings will double in size as they cook).
Simmer: Cover the pot and simmer on low for 12-15 minutes. Remove lid, gently stir to break dumplings apart, and scoop out a dumpling to check for doneness. If still doughy, cover and cook for a few more minutes, until tender. Taste and adjust seasonings if desired.
Serve: Ladle warm chicken dumpling soup into bowls or bread bowls, with a sprinkle of fresh chopped parsley on top.
Make Ahead and Freezing Instructions:
To Make Ahead: Make this easy chicken and dumplings 1-3 days ahead of time, excluding the dumplings. When ready to eat, rewarm on the stove, bring to a simmer and add dumplings.
To Freeze: Leftover soup may be frozen for up to 3 months. Thaw chicken and dumpling soup overnight in the fridge before rewarming on the stove.
Recipe Variations:
- Chicken: I recommend thighs, because they have more fat and won’t dry out or overcook as easily, but breast meat will also work. To use rotisserie or leftover cooked chicken (or turkey), simply skip the step of cooking the chicken, and stir in cooked chicken just before cooking the dumplings.
- Bouillon: I use chicken better than bouillon base because the flavor is bolder, but 4 regular chicken bouillon cubes may be used.
- Slow Cooker Chicken and Dumplings: Prepare steps 1 and 2 in a skillet. Add everything to slow cooker, and add chicken. Cook on low for 5-6 hours or High for 2-3 hours. Make dumplings and spoon them over the top of the hot soup, as directed in this recipe. Press them under the liquid a little before applying the lid. Slow cook on HIGH for 45 minutes. Break dumplings apart if needed and test for doneness.
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Recipe
Chicken and Dumplings
Ingredients
- 2 tablespoons olive oil
- 2 celery , ribs, diced
- 2 carrots , large, diced
- 1 yellow onion , chopped
- 1 clove garlic , minced
- 5 tablespoons unsalted butter
- 1/3 cup all-purpose flour
- 6 cups low-sodium chicken broth
- 4 teaspoons chicken bouillon paste , better than bouillon base*
- 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 thighs , or chicken breasts*
- 12 oz evaporated milk , canned
- ½ cup frozen peas
- fresh chopped parsley , for garnish
For the Dumplings:
- 1 2/3 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon kosher salt
- 3/4 cup milk
- ¼ cup sour cream
- 2 Tablespoons butter , melted
Instructions
- Sauté Veggies: Heat a large pot over medium heat. Add oil. Once hot, add celery, carrots and onion and sauté for 3 minutes. Add garlic and sauté for 30 seconds. Add butter and flour and whisk well for 1 minute.
- Add Broth and Seasonings: Gradually stir in the chicken broth and bouillon, scraping up anything stuck to the bottom of the pot. Add thyme, sage, rosemary, salt and pepper.
- Add chicken and bring mixture to a boil. Cover the pot with a lid, reduce heat and simmer for 10 minutes, or until chicken is cooked through. Remove chicken to a cutting board and rest for 5 minutes before chopping or shredding into small pieces. Return chicken to the pot and add evaporated milk and peas.
- Make Dumplings: Combine flour, baking powder, and salt in a bowl. Make a well in the center and add milk, sour cream and melted butter. Stir until combined, but don’t over mix.
- Add Dumplings: Bring soup to a simmer and then use a small spoon to drop teaspoon-sized amounts of dough all over the top of the simmering soup (the dumplings will double in size as they cook).
- Cover the pot and simmer on low for 12-15 minutes. Remove lid, gently stir to break dumplings apart, and scoop out a dumpling to check for doneness. If still doughy, cover and cook for a few more minutes, until tender. Taste and adjust seasonings if desired.
- Serve warm, with a sprinkle of fresh chopped parsley on top.
Notes
Nutrition
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Delicious! So tasty! I personally prefer more veggies so I’ll probably add more carrots and peas next time. I used Penzey’s chicken broth base for the bouillon, and it worked out great. I used bone-in chicken thighs so I cooked it closer to 40 minutes.
I like chicken and dumplings but have only had them when eating out. Today I made this recipe and I’ll never be satisfied with having them any other way. Absolutely delicious! Perfect one pot comfort dish. The dumplings were fluffy puffs that literally melt in your mouth. This recipe will be a go to for our family from now on. I absolutely love chicken and dumplings now!
Thanks Shelly–what a great compliment. I’m so glad you liked them.
This is my second time making this and it’s definitely a huge hit! I made a couple changes by using a whole rotisserie chicken (so much easier) and only 3 bullions. It was so full of flavor!!!
I needed to use much more liquid (2-3 more cups of broth) than called for to get the soupiness level I wanted. . And four bullion cubes made it way too salty. I would add one next time and then add more as needed. I also added two more cups of water to neutralize the salt. After all the tweaks it came out deliciously
Came out AMAZING! My son doesn’t really like food like this or soup for that matter (he’s 12), but he kept asking when it was going to be done and LOVED this! Thank you for the recipe!