Why You’ll Love This Recipe
Chicken and Dumplings is a hearty, satisfying dish that combines comforting flavors and textures. The creamy broth pairs beautifully with the fluffy, soft dumplings, making each spoonful a delight. This recipe comes together in just 45 minutes, making it a perfect choice for busy evenings when you want something quick, filling, and indulgent. Plus, it’s versatile—use rotisserie chicken for a time-saver, and you can even spice it up to your liking!
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the Chicken Soup:
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2 tbsp unsalted butter
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1 small onion (diced)
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2 carrots (peeled and sliced)
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2 celery stalks (sliced)
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3 cloves garlic (minced)
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1/4 cup all-purpose flour (for thickening)
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6 cups chicken broth
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2 cups cooked shredded chicken (rotisserie works great!)
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1 tsp salt (adjust to taste)
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1/2 tsp black pepper
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1/2 tsp dried thyme
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1/2 tsp dried parsley
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1/2 cup heavy cream or whole milk (optional for extra creaminess)
For the Dumplings:
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1 cup all-purpose flour
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2 tsp baking powder
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1/2 tsp salt
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1/2 tsp garlic powder (optional, for flavor)
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1/2 tsp dried parsley or thyme (optional, for herby flavor)
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1/2 cup milk
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2 tbsp unsalted butter (melted)
Directions
Step 1: Make the Soup Base
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In a large pot or Dutch oven, melt the butter over medium heat.
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Add the onions, carrots, and celery, and sauté for 5 minutes until softened.
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Stir in the garlic and cook for 30 seconds until fragrant.
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Sprinkle the flour over the veggies and stir constantly for 1-2 minutes to cook out the raw flour taste.
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Gradually pour in the chicken broth, stirring until smooth.
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Add the shredded chicken, salt, pepper, thyme, and parsley, and bring to a gentle simmer.
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Stir in heavy cream or milk for extra creaminess (optional).
Step 2: Make the Dumplings
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In a bowl, whisk together the flour, baking powder, salt, garlic powder (if using), and dried herbs.
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Stir in the milk and melted butter until just combined. The dough should be soft and slightly sticky—don’t overmix!
Step 3: Cook the Dumplings
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Using a tablespoon or small cookie scoop, drop the dumpling dough into the simmering soup.
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Cover the pot and let the dumplings cook for 12-15 minutes, or until they are puffy and cooked through (check by cutting one open to ensure no raw dough inside).
Step 4: Serve & Enjoy!
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Ladle the soup and dumplings into bowls and garnish with fresh parsley.
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Serve hot and enjoy the creamy, hearty meal!
Servings and Timing
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Servings: 4-6
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Prep Time: 10 minutes
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Cook Time: 35 minutes
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Total Time: 45 minutes
Variations
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Thicker Soup: Simmer the soup uncovered for a few extra minutes before adding the dumplings to reduce the broth to your preferred thickness.
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Shortcut Dumplings: For a quicker version, use canned biscuit dough—just cut into small pieces and drop into the soup.
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Spicy Twist: Add a pinch of cayenne or red pepper flakes to the soup for a little heat.
Storage/Reheating
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Store leftovers in an airtight container in the refrigerator for up to 3 days.
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Reheat gently on the stove, adding a bit of water or broth if necessary to thin out the soup.
FAQs
Can I use any type of chicken for this recipe?
Rotisserie chicken works great for a time-saver, but you can also cook your own chicken breasts or thighs and shred them for the soup.
Can I make this recipe ahead of time?
Yes, you can prepare the soup base and store it in the fridge. When you’re ready to eat, reheat and drop the dumplings in to cook.
How can I make the dumplings fluffier?
For fluffier dumplings, make sure not to overmix the dough. The key is to keep it soft and slightly sticky.
Can I freeze this recipe?
You can freeze the soup base without the dumplings. Once reheated, add fresh dumplings to keep them from becoming soggy.
Can I use frozen vegetables in place of fresh?
Yes, you can substitute frozen vegetables like carrots and peas for fresh ones. Just add them to the pot with the broth.
How do I know when the dumplings are done?
The dumplings should be puffed up and cooked through. Cut one open to check if there’s no raw dough inside.
Can I make the soup without heavy cream?
Yes! You can omit the cream and use milk for a lighter version, or opt for a dairy-free alternative.
How do I prevent the dumplings from sinking?
Make sure the soup is at a simmer before adding the dumplings and avoid stirring them while they cook.
What can I serve with this dish?
Serve it with a side of crusty bread or a light salad for a complete meal.
Can I add more vegetables to the soup?
Absolutely! Feel free to add peas, corn, or even green beans for extra flavor and texture.
Conclusion
Chicken and Dumplings is the perfect comfort food—creamy, hearty, and warming. Whether you’re serving it for a family dinner or need something to soothe a cold night, this recipe is sure to become a favorite. Enjoy the rich flavors and the fluffy, melt-in-your-mouth dumplings with every bite!
Print
Chicken and Dumplings
- Total Time: 45 minutes
- Yield: 4-6 servings
Description
This Chicken and Dumplings recipe is the ultimate comfort food, featuring tender chicken, fluffy dumplings, and a creamy, savory broth. Perfect for cozy dinners and chilly nights, this dish is quick to make and is a crowd-pleaser for the whole family. Hearty, creamy, and satisfying, it’s the perfect meal for any occasion.
Ingredients
For the Chicken Soup:
2 tbsp unsalted butter
1 small onion (diced)
2 carrots (peeled and sliced)
2 celery stalks (sliced)
3 cloves garlic (minced)
1/4 cup all-purpose flour (for thickening)
6 cups chicken broth
2 cups cooked shredded chicken (rotisserie works great!)
1 tsp salt (adjust to taste)
1/2 tsp black pepper
1/2 tsp dried thyme
1/2 tsp dried parsley
1/2 cup heavy cream or whole milk (optional for extra creaminess)
For the Dumplings:
1 cup all-purpose flour
2 tsp baking powder
1/2 tsp salt
1/2 tsp garlic powder (optional, for flavor)
1/2 tsp dried parsley or thyme (optional, for herby flavor)
1/2 cup milk
2 tbsp unsalted butter (melted)
Instructions
Step 1: Make the Soup Base
-
In a large pot or Dutch oven, melt the butter over medium heat.
-
Add the onions, carrots, and celery, and sauté for 5 minutes until softened.
-
Stir in the garlic and cook for 30 seconds until fragrant.
-
Sprinkle the flour over the veggies and stir constantly for 1-2 minutes to cook out the raw flour taste.
-
Gradually pour in the chicken broth, stirring until smooth.
-
Add the shredded chicken, salt, pepper, thyme, and parsley, and bring to a gentle simmer.
-
Stir in heavy cream or milk for extra creaminess (optional).
Step 2: Make the Dumplings
-
In a bowl, whisk together the flour, baking powder, salt, garlic powder (if using), and dried herbs.
-
Stir in the milk and melted butter until just combined. The dough should be soft and slightly sticky—don’t overmix!
Step 3: Cook the Dumplings
-
Using a tablespoon or small cookie scoop, drop the dumpling dough into the simmering soup.
-
Cover the pot and let the dumplings cook for 12-15 minutes, or until they are puffy and cooked through (check by cutting one open to ensure no raw dough inside).
Step 4: Serve & Enjoy!
-
Ladle the soup and dumplings into bowls and garnish with fresh parsley.
-
Serve hot and enjoy the creamy, hearty meal!
Notes
-
Thicker Soup: Simmer the soup uncovered for a few extra minutes before adding the dumplings to reduce the broth to your preferred thickness.
-
Shortcut Dumplings: Use canned biscuit dough for a quicker version—cut into small pieces and drop into the soup.
-
Spicy Twist: Add a pinch of cayenne or red pepper flakes to the soup for a little heat.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Comfort Food, Soup
- Method: Stovetop
- Cuisine: American
