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, Creamy Tomato Basil 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. Add evaporated milk and peas to the broth.
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. Stir in chicken.
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.
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 (if using thighs) 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
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.
- 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. Stir 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. Chop chicken and add to soup.
- Serve warm, with a sprinkle of fresh chopped parsley on top.
Notes
Macros Recipe Adaptation
1 ½ cups celery, 1 ½ cups carrots, 2 Tbsp butter, 1 lb boneless skinless chicken breasts, ¾ unsweetened almond milk, ¼ cup non-fat plain Greek yogurtPer Serving Amount
508 gramsMacros
530 kcal, Fat: 20g, Carbs 50g, Protein: 38gNutrition
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Hands down best chicken and dumplings ever!!! Easy to make and tastes delicious!!
I have tried making chicken and dumplings soup before, but none of them as delicious as this one. It looks, smells and tastes delicious. Everyone love it. It’s very easy to follow step by step and very affordable.
Seriously the best chicken and dumpling soup I’ve ever had. So creamy and delicious!! We’ll definitely be making this a lot this winter.
My family enjoyed this – even the pickier eaters! The only problem was that ours came out quite salty. Next time I might reduce the bullion or use homemade stock without any salt. Thanks for the recipe!
I made this for dinner. Overall it was a great recipe. I was careful to not overmix the dumplings but I thought they would end up more fluffy. They were good and didn’t taste doughy but denser then I thought it would be. I was also careful to only use small amounts of dough when I dropped them. I love all of your recipes, you are my go to when I don’t know what to make. Thank you!
My family enjoyed this dish! My 13 year old made the dumplings while I made the soup. Good team work! I used rotisserie chicken for a shortcut and it still was delicious! Thanks!
So yummy! Perfect dinner for a cold evening!
The soup itself was really delicious…the dumplings didn’t turn out at all…clumpy balls of dough not like the ones i usually make. i followed the recipe exactly so i don’t know what happened. I will make it again but put in tortilla strips or noodles.
This was a great all in one meal! My husband is licking his lips for the leftovers in his lunch tomorrow!
easy and most wonderfull! i use cooked off chicken that i have prepped ahead of time. its ago to favorite!
Super easy! Seemed intimidating at first, but the recipe was helpful and all the timing listed worked well. Really delicious and a hit with the family, kids loved it. Used yogurt instead of sour cream and they were still creamy.
This was awesome. I had never made chicken and dumplings before. I was a little intimidated by the dumplings, but it was easy. This was just what I was looking for on a cold chilly night.