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!

A close-up image of a bowl of Chicken and Dumpling Soup, sprinkled with parsley.

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.

A stainless steel pot with veggies being sautéed, then butter and flour added.

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.

Two images showing raw chicken in a broth, then the cooked chicken stirred into the soup.

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.

Two images showing a glass bowl with flour, baking powder, salt, milk, melted butter, and sour cream. Then the mixture mixed together.

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).

Chicken soup broth, with dough being added to the soup.

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.

A big pot with easy Chicken and Dumpling Soup.

Serve: Ladle warm chicken dumpling soup into bowls or bread bowls, with a sprinkle of fresh chopped parsley on top.

Two bowls of homemade Chicken and Dumplings, ready to eat.

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

A close-up picture of Chicken and Dumpling Soup, sprinkled with parsley.
Prep 15 mins
Cook 40 mins
Total 55 mins
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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

Pro Tip: Choose a wide pot to cook the soup, over a narrow/tall pot, so there is more surface area to add the dumplings in a single layer. 
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 LINK), 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.
Make Ahead Instructions: Make the soup 1-3 days ahead of time, excluding the dumplings. When ready to eat, rewarm on the stove, bring to a simmer and add dumplings. 
Freezing Instructions: Leftover soup may be frozen for up to 3 months. Thaw overnight in the fridge before rewarming on the stove.
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.
 

Nutrition

Calories: 635kcalCarbohydrates: 50gProtein: 39gFat: 31gSaturated Fat: 14gPolyunsaturated Fat: 3gMonounsaturated Fat: 11gTrans Fat: 1gCholesterol: 165mgSodium: 3460mgPotassium: 943mgFiber: 3gSugar: 11gVitamin A: 5190IUVitamin C: 6mgCalcium: 383mgIron: 4mg

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Lauren Allen

Welcome! I’m Lauren, a mom of four and lover of good food. Here you’ll find easy recipes and weeknight meal ideas made with real ingredients, with step-by-step photos and videos.

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Comments

  1. What a fun and delicious recipe!! It is so flavorful and the dumplings are scrumptious! This would be a great recipe to impress company. 🙂

  2. 5 stars
    These dumplings are delish. Better than the bisquik version I grew up with. I left out the seasonings and peas. Just some salt and pepper This is a winner

  3. 5 stars
    I have been wanting to make chicken and dumplings for years after trying them for the first time in the south a while ago. This recipe was so easy to follow, and didn’t require a grocery shopping trip as most of the ingredients are things I usually have on hand. (I made my own evaporated milk!) I got three high-fives from my husband as he was eating! It’s a keeper!

  4. 5 stars
    This recipe is delicious!!! I had never actually made chicken and dumplings, but it looked delicious and leaving a review to support a wonderful charity was a super bonus. I think I need to grind my kosher salt a little finer, but that’s on me not the recipe. I will definitely be making it again. Thank you!

  5. 5 stars
    This was the best Chicken and Dumplings I have ever made. My husband said this is a keeper recipe which he always says for his favorite recipes. Thank you for sharing

  6. 5 stars
    I have yet to make one of your recipes that I don’t like. This was last night’s dinner and I followed the recipe completely! My family has crowned me “Master Chief” !! Perfect seasonings! Perfect everything! Thank you so much!

  7. 5 stars
    Such a great, tasty recipe! It was even a hit with my biggest critics (my 1 & 3 year old daughters), which is a definite win in my book! The flavors are amazing and it is very easy to make. I can’t wait to add this to my soup rotation!

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