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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
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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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!
I made this for dinner for my son and husband and both enjoyed. Deemed it as a make again. Pretty much followed the recipe. However, my package of thighs weighed and I cooked it all in the broth to have in hand but did not use it all in the soup. I do think it would be helpful to know if the herbs called out were rubbed, ground, or whole. I ended up using whole dried herbs, the amounts called for, and then grinding with a mortar and pestle but later added more to enhance flavor. I do not like spikes of dried herbs, especially rosemary, in the finished product. I would also suggest adding weight measurements for the flour. My dough was not as wet as that in the video. I used king author flour and have experienced this before when using cup measurements. Weighing flour is the most accurate way to go. Still turned out well though. Thanks very much
My go to recipe for this dish. I tripled the thyme rosemary and oregano.
Hi Lauren. I plan to make this tomorrow for my parents and a few close friends. I’m not too sure about dropping the dumplings so have a question. Can the dumplings be rolled out and cut into strips before adding to the soup? If so, how thin should I roll them and do I need to change the recipe to roll them out? Thanks in advance!!
Hi there, these dumplings are too wet/moist to roll out. If you’re looking to add more of an “Egg nooge” type of noodle that you can roll out, you could add one batch of this recipe: https://tastesbetterfromscratch.com/homemade-egg-noodles/
Now this is the one! I’m deleting the other chicken & dumpling recipes I have because this is the keeper. So delicious, can’t wait to make it again. And thanks for turning me on to the better than boullion base.
I followed your recipe exactly, and it came out soooo good! This one’s a keeper!! Thanks for sharing 🥰
I love this recipe. I did a few things a little different. I slow cooked my chicken the day b4 and kept the stock after shredding my chicken. I used both leg quarters and drumsticks. Also, I added mushrooms and fresh zucchini to the list of veggies and used store brand biscuits(cut in halves) bc they are so fluffy and soft. The broth was fabulous and it was so easy to make. Absolutely love this recipe! Thank you!!
Easy and so delicious. I took your advice and used boneless chicken thighs.
I’m going to tell you. My husband was NOT thrilled with me making chicken and dumplings tonight. He was expecting something bland like he has had before. But not.this.recipe. He was pleasantly surprised with the flavor and just told me, “Ok…you can make this again!” I didn’t have peas, but it was still delicious. This is a keeper!!!
My family really loved it. They want me to make it when we go on vacation.
What a fabulous recipe! My husband and I LOVED it. I added tons of peas and celery (didn’t have carrots) and served it with freshly made, crusty bread. I think the only modification I’ll make for next time is use slightly less chicken broth because we like soups with more substance to liquid ratio. Thank you!