This Chicken and Dumplings is comfort food at its finest! Filled with vegetables and tender chicken all in a creamy soup, this is a classic recipe everyone needs.
If you love a comforting chicken soup, you can also try this Chicken and Gnocchi Soup or this Chicken Tortellini Soup.
Chicken and Dumplings is one of those recipes that I think everyone needs in their recipe arsenal. It’s comforting, it’s filling, and it’s delicious!
It is technically a soup, but it always feels so much more hearty and filling than a typical soup. And while it’s great on a cold winter night, this is one of those meals that I’ll eat year round!
Ingredients
Don’t let the long list of ingredients scare you! This really does come together fairly quickly, and most ingredients I have on hand as pantry staples.
For the Soup:
- Olive Oil & Butter: I like to use a mixture in this recipe, but feel free to use all oil or all butter.
- Vegetables: I use a mixture of onions, celery, carrots, garlic, and some frozen peas at the end.
- Flour: You’ll add in some flour to the soup to thicken it up just a bit.
- Broth: A good chicken broth is important for the best flavor.
- Chicken: I will typically use boneless, skinless chicken breasts, but you could also use thighs. Or if you have some cooked, shredded chicken on hand, you can use that, but you won’t add it until the end.
- Seasonings: I keep things pretty simple. I only season with thyme and some hot sauce. (I used Cholula.) And of course, you want to make sure and season with salt and pepper.
- Cream: The cream gives the soup some richness and creaminess.
For the Dumplings:
- Flour: You’ll want all-purpose flour for the dumplings.
- Baking Powder: The baking powder makes the dumplings nice and fluffy.
- Salt and Pepper: I just add salt and pepper to season the dumplings, but you could also add in some herbs.
- Milk: I use 2% milk, but any milk should work.
- Butter: Melted butter will bring everything together.
How to Make Chicken and Dumplings
STEP 1: Heat the oil and butter, then add in the carrots, celery, and onion. Cook until tender, then add in the garlic. Stir in the flour for a minute or so, making sure there are no lumps.
STEP 2: Add in the chicken broth, chicken, thyme, and hot sauce. Add in some salt and pepper, as well. Let this come to a simmer and let it cook for about 10 minutes.
STEP 3: While the soup is simmering, make the dumpling dough. Simply mix together the dry ingredients, then mix in the wet ingredients. If the dough is too thick, add in a little bit of extra milk.
STEP 4: Once the soup has simmered for 10 minutes, stir in the cream and the peas.
STEP 5: Now it’s time to add the dumplings. You can use a spring loaded scoop, or use two spoons, scooping the dough in balls into the soup.
STEP 6: Continue to add balls of dough to the soup. You don’t want to put them on top of each other – make sure you have a single layer of dumplings. Cover the pot and cook for 12-15 minutes.
Tips and Tricks
I like to make bigger dumplings, and then each serving has 2-3 dumplings. But I know a lot of people like smaller, bite sized dumplings. You can really do whatever you like best!
You’ll want to make sure your dumplings are cooked through at the end of the cook time. I’ll usually just break into one with a knife to see if the center is cooked through. If not, let it cook for a few more minutes.
This is best served just after making. The dumplings will soak up the soup and become soggy if left too long. I would suggest storing the soup and dumpling separate if you have leftovers.
More Comfort Food Recipes
Chili Mac
Shepherd’s Pie
Traditional Meatloaf Recipe with Glaze
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Chicken and Dumplings
Ingredients
Soup
- 3 tablespoons extra virgin olive oil
- 3 tablespoons butter
- 1 cup diced carrots
- 1 cup diced celery
- 1 cup diced onion
- 3 cloves garlic minced
- 4 tablespoons all-purpose flour
- 6 cups chicken broth
- 1 1/2 to 2 pounds diced boneless skinless chicken breasts
- 1 teaspoon dried thyme
- 1 teaspoon hot sauce
- Salt and pepper to taste
- 1 cup heavy whipping cream
- 3/4 cup frozen peas
Dumplings
- 2 cups all purpose flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 3/4 cup milk
- 4 tablespoons butter melted
Instructions
- In a large soup pot or Dutch oven, heat the oil and the butter over medium-high heat. Add the carrots, celery, and onion and cook until the vegetables are tender, about 5 minutes. Stir in the garlic and cook an additional minute.3 tablespoons extra virgin olive oil, 3 tablespoons butter, 1 cup diced carrots, 1 cup diced celery, 1 cup diced onion, 3 cloves garlic
- Add the flour and cook for a minute or two, stirring constantly.4 tablespoons all-purpose flour
- Slowly mix in the chicken broth, scraping up an bits from the bottom of the pot. Add the chicken, thyme and hot sauce. Season to taste with salt and pepper. Turn the heat down to a simmer and let the mixture cook for about 10 minutes.6 cups chicken broth, 1 1/2 to 2 pounds diced boneless skinless chicken breasts, 1 teaspoon dried thyme, 1 teaspoon hot sauce, Salt and pepper
- While the soup is cooking, prepare the dumplings. In a bowl, mix together the flour, baking powder, salt, and pepper. Make a well in the middle and add the milk and butter, then gently stir everything together, just until combined. If the mixture is too dry, add a little bit more milk.2 cups all purpose flour, 1 tablespoon baking powder, 1 teaspoon salt, 1/2 teaspoon pepper, 3/4 cup milk, 4 tablespoons butter
- Stir the cream and peas into the soup.1 cup heavy whipping cream, 3/4 cup frozen peas
- Using a cookie scoop or a spoon, scoop the dumplings into the simmering soup. Try to keep them in a single layer – you don’t want them on top of each other. Cover the pot and cook for 12-15 minutes.
- Remove the lid and break any dumplings apart that have stuck together. Check a dumpling for doneness, and cook for a couple more minutes if it is not cooked through.
- Serve the soup hot, sprinkled with fresh parsley.
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