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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!
My husband and I made this recipe for Christmas dinner today. It was wonderful! Flavorful and filling. Thanks for sharing this recipe.💕This will be filed as a favorite!
Wonderful thick creamy soup! I did take another reviewers advice and made herbed dumplings (I added garlic powder, thyme and sage). I also added garlic powder to the broth as well. We all loved it and my daughter even asked if she could take some home with her.
This recipe is perfect! One of my favorites I’ve ever made and my bf agreed. I use rotisserie chicken to make it a little more convenient and add one potato diced to the broth boil. Five stars thank you
I’ve made this several times now, and even my picky partner likes it. There’s 2 small changes that I use, I add tyme, sage, and basil to the dumpling dough for a wonderful flavor bonus, and I add half a teaspoon roasted granulated garlic to the soup. Absolutely love this, so thank you for the recipe!
I haven’t seen a recipe with 1 tablespoon of baking powder and I was afraid it was a typo and I would end up tasting baking powder in my dumplings. I’m making this now and am making a judgment call and cutting the baking powder down to 1.5 teaspoons. If I fail it’s on me. I’ll try to remember to report back.
Yummy but too salty. The bouillon would be enough
Loved the flavor the extra bouillon added! I made a side batch with gluten free dumplings and mushrooms for my vegetarian daughter and I. It was great!
Wonderful light fluffy dumplings. I live with 4 teenage boys, my sons, someone ate all the dumplings! I contemplated making more but the chicken and vegetables in the creamy gravy can stand alone. Thank You for this recipe.
Just made this and it is absolutely delicious. I did as some other commenters said and used a little more flour in the dumplings (about 1 & 3/4 cups, maybe a smidge more). Thanks for the recipe!
Best ever! I made the single batch, which was gone much too quickly, so I made a double batch two days later. My intention was to freeze half, but it didn’t last long enough to do that🤣 A huge hit with the entire family! Thank you!