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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!
This was my first time making chicken and dumplings and this was DELICIOUS. Definitely making again.
This is a good recipe! I sent it to my great niece. What I would suggest to take it over the top on the dumplings is to add some thyme or poultry seasoning into your flour mixture. I have never used sour cream or yogurt, but just regular milk when making mine. But I always add that extra spice to my dumplings and sometimes just a wee bit of sugar. The dumpling takes on an entirely new dimension with that extra bit of seasoning. And always remember that dumplings can be added to all sorts of soups and stews as long as it’s brothy enough. Yum!
Delicious!! Very creamy and great flavors. I cooked my dumplings in two batches that worked out great. I have made it twice and everyone raved. Thank you
Why do you use both chicken broth and better than boullion?
Even though you’re starting with low-sodium chicken broth, adding a little bouillon gives it that rich, homemade, slow-simmered taste like you cooked it with bones all day. It adds depth without needing a full stockpot of scratch-made broth.
Hi Lauren,
First of all, I just want to say how delicious this recipe is. I followed it exactly except, I did add some small Yukon gold potatoes, (quartered) to add more substance, which my family prefers. This will be my go to recipe from now on. Thank you!
However, I would like to point out, incase you want to fix it. In your recipe directions, Adding the Chopped chicken is at Step 6 but when following the video it’s Step 3. Right?
Have a great day.
Theresa
Delicious!!!!!! Very easy to make and a new family favorite!
Can you substitute plain Greek yogurt rather than sour cream for the dumplings?
YES! That will work great.
How much soup is in one serving?
Abt 1.5 to 2 cups of soup!
-Stacy
Thankyou! I took and guess and figured about 2 and im glad that was a good guess. I based it off of the chicken and rice recipe from this site as well. Which my family absolutely loves both if these recipes. Thankyou very much for confirming this for me!
Im home recovering from an accident. cooking a meal is nearly impossible due to back and hip recovery, and use of a walker and dizziness. soooo, to make this recipe I asked my Caregiver to take the apron and ‘knock’em dead”. She did and it was wonderful even when I cut everything everything back to 2 servings. Thank u so much for a well-worth dinner!
Thanks for your review! We wish you a a quick recovery!
I just made this and it was so delicious! I even used canned chicken which I always thought would be super gross until I saw a woman at Costco said she liked having it on hand. The other night I didn’t know what to make and I had not pulled any meat out of the freezer, so I pulled out the canned chicken and I couldn’t even tell with this recipe it was so flavorful and yummy!
Loving your site and all the homestyle, homemade dishes!