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Our easy homemade Chicken and Dumplings recipe is the BEST, loaded with tender chicken and fluffy drop dumplings in a creamy broth loaded with vegetables.
Chicken and Dumplings is the soup that converts non-soup people.
Chicken and Dumplings is the soup that converts non-soup people.I make our Chicken and Dumplings recipe on repeat all winter long because my family can't get enough of it. The dumplings are so easy to make and you just drop them right into the hot soup broth to cook. It has all the vibes of our popular chicken noodle soup recipe, but a little heartier and creamier. I love to serve this chicken stew and dumplings in bread bowls or with a piece of baguette for dipping.
Don't miss my other soup recipes, like Baked Potato Soup, Cabbage Roll Soup, Lemon Chicken Orzo Soup, Hungarian Goulash, Spanish Lentil Stew, or Spicy Chicken Soup!
How to make Chicken and Dumplings:
Saute Veggies and Cook Chicken: Choose a wide pot, instead of a tall pot if you have one. This just gives you a larger surface area for dumpklings! Start by sautéing veggies in a large pot then add garlic. Add flour and butter and whisk together to make a roux. Pour in chicken broth, spices, and chicken then simmer for 10 minutes, or until chicken is cooked. Take chicken out and let it rest for 5 minutes then stir in evaporated milk and peas.
Make and Add Dumplings: Combine dry ingredients then pour milk, sour cream, and melted butter in a well in the center. Stir until combined, be careful to not over-mix. Using a teaspoon, scoop dough and drop it in the simmering soup. Don't do too big of drops because the dumplings will double in size!
Serve: Cover the pot and let it simmer for 12-15 minutes then gently stir to break dumplings apart. Check the dumplings, if they are still doughy, cook for a few more minutes until tender. Taste and adjust any seasonings then stir in shredded chicken and scoop into bowls. Garnish with fresh parsley, if desired.
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 breasts or thighs
- 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.2 Tablespoons olive oil, 2 celery, 2 carrots, 1 yellow onion, 1 clove garlic, 5 Tablespoons unsalted butter, ⅓ cup all-purpose flour
- 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.6 cups low-sodium chicken broth, 4 teaspoons chicken bouillon paste, ¼ teaspoon dried thyme, ¼ teaspoon dried sage, ¼ teaspoon dried rosemary, 1 teaspoon kosher salt, ½ teaspoon freshly ground black 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. Stir add evaporated milk and peas.1 ½ pounds boneless skinless chicken breasts or thighs, 12 oz evaporated milk, ½ cup frozen 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.1 2/3 cups all-purpose flour, 1 tablespoon baking powder, ½ teaspoon kosher salt, ¾ cup milk, ¼ cup sour cream, 2 Tablespoons butter
- 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. Chop chicken and add to soup.
- Serve warm, with a sprinkle of fresh chopped parsley on top.fresh chopped parsley
Notes
Macros Recipe Adaptation
1 ½ cups celery, 1 ½ cups carrots, 2 Tbsp butter, 1 lb boneless skinless chicken breasts, ¾ unsweetened almond milk, ¼ cup non-fat plain Greek yogurtPer Serving Amount
508 gramsMacros
530 kcal, Fat: 20g, Carbs 50g, Protein: 38gNutrition
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I originally shared this recipe October 2022. Updated December 2025.
Hands down best chicken and dumplings ever!!! Easy to make and tastes delicious!!
Outstanding. My new go to dumplings soup. I used bisquick for the dumplings as it was quicker, but next time I’m using your recipe because I know they are better! Thank you!
Outstanding. My new go to dumplings soup. I used bisquick for the dumplings as it was quicker, but next time I’m using your recipe because I know they are better! Thank you!
Delicious! Super easy to make and my husband who doesn’t usually like soup actually loved it! I used a few sprigs of fresh thyme, rosemary, and sage instead of dried. Also added a little garlic powder and Italian seasoning to the dumpling mix.
I just gone done making the soup, I’m not adding the dumplings until this evening at dinner time. The only things I did differently is, I cooked the chicken breasts in the soup for 45 minutes to get nice and soft. I didn’t have rosemary or sage, so I substituted with 1/2 teaspoon of poultry seasoning. The broth is so creamy and delicious, it almost has a sweetness to it. I see myself making this often. Thank you.
Have made it twice this month, it’s delicious!
My boyfriend has been wanting this meal in his lunches for over a month straight! I have been making all previous batches using Red Lobster’s Cheddar Bay Biscuits, but use your dumpling recipe last night. Your dumplings are even better than the boxed biscuits he loves. What a great recipe! I use oat milk in place of the evaporated milk just because it’s what I have on hand and it’s still super creamy.
Your recipe never tells us to put the cooked chicken back in the pot. Fortunately, common sense rulies and I added it back before adding the dumplings
It says in step 3 to add chicken to pot.
Step 6. Chop chicken and add to soup.