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.
- 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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Chicken and Dumplings
- 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
- 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.
Did You Make This Recipe?
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Super simple and delicious!
I don’t normally leave comments, but this was absolutely delicious. The only thing I did different was double the amount of vegetables called for because we love our vegetables. So flavorful and the perfect comfort food for a chilly day.
Can’t wait to try this recipe but with rolled dumplings.
This recipe was very good and tasty. My husband loved it too. Just like how his mom’s tasted.
I love to cook make foods from all over the world. I’m 411 inches and wight is 100lbs. Mavis
Who cares how tall you are and how much you weigh? Useless comment here.
Here’s another useless comment…..
Don’t be so salty
This was delicious! My 11 year old picky eater even wanted seconds. I will be adding this to my favorite recipes collection
This is the best chicken and dumpling recipe I have ever made. The broth is soooo good! Even my very picky eating 5 year old told me it was a 100/100 and ate her whole bowl. Thank you, this just went down in our list of recipes to make often.
I made this in my instant pot using the sauté function for the first steps and then your slow cooker instructions. I set it to soup/ stew function for the last 15 minutes to cook the dumplings. Absolutely delicious. Thank you so much for sharing your hard work and recipes with us! You’ve been a lifesaver for this tired and uninspired mom.
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