Chicken and Dumplings Easy Homemade Recipe

Why You’ll Love This Chicken And Dumplings

If you’ve been craving a cozy, hearty bowl, this Chicken And Dumplings soup recipe is the kind of comfort food that hits the spot. It’s warm, creamy, and packed with tender chicken plus fluffy dumplings that cook right in the broth.

• Ease of preparation: You can go from chopped vegetables to dinner in under an hour. The base starts with a simple roux (butter and flour), then simmers until everything turns silky and thick.
• Health-friendly comfort: Using low-sodium chicken broth helps you control salt while still getting that classic savory flavor. It also delivers 16 g of protein per serving, which makes this a satisfying meal for busy weeknights.
• Versatility for real life: Want to use rotisserie chicken, or need a gluten-free option? This recipe adapts easily. You can also swap peas for canned peas if that’s what you have on hand.
• Distinctive flavor: A blend of dried thyme, sage, and rosemary brings that traditional “homemade” aroma. Garnish with fresh parsley for a bright finish.

Plus, it reheats well and can be frozen for up to 3 months, so you can make a batch and keep comfort on standby. If you love Southern-style comfort meals, you might also enjoy chicken a la king for another creamy, cozy option.

Essential Ingredients for Chicken And Dumplings

This Chicken And Dumplings soup recipe has two parts: the rich chicken soup base and the tender dumplings. Below is everything you need with exact measurements, plus quick notes on what each ingredient does.

Soup Base Ingredients

Dumplings Ingredients

Special Dietary Options

You can still enjoy Chicken And Dumplings even with dietary limits. Here are simple swaps to keep the comfort without the worry.

• Gluten-free: Use gluten-free blends for flour, baking powder, and bouillon. You’ll still get fluffy dumplings when you follow the simmer times.
• Low-calorie: Consider using reduced-fat milk or a lighter evaporated milk option, then keep your roux smooth and avoid adding extra fat.
• Vegan: This specific recipe uses chicken, butter, and milk. For a vegan approach, use plant-based butter, plant milk, and a substitute like shredded hearts of palm or tofu, plus vegetable broth instead of chicken broth.

Quick note: The simplest “diet-friendly” approach is often using rotisserie chicken for time savings or making a gluten-free flour swap for dumplings.

How to Prepare the Perfect Chicken And Dumplings: Step-by-Step Guide

This Chicken And Dumplings soup recipe is built to be forgiving. You’ll make a roux for thickness, simmer chicken until cooked, then drop in dumplings and finish until fluffy. For best results, use a wide pot so the dumplings spread in a single layer.

Prep and Timing at a Glance

Step-by-Step Instructions

Tip: If you’re new to making soup thickened with roux, take it slow and whisk continuously so there are no lumps.

First Step: Heat a large wide pot over medium heat and add olive oil. Sauté the diced celery, carrots, and chopped onion for 3 minutes, stirring now and then. Then add minced garlic and cook for 30 seconds.

Second Step: Add the butter and flour to the pot. Whisk well for 1 minute to form a roux. This step helps thicken your chicken dumplings soup and gives it a smooth, hearty texture.

Third Step: Gradually stir in the chicken broth and chicken bouillon paste, scraping up any browned bits from the bottom. Add dried thyme, dried sage, dried rosemary, kosher salt, and black pepper.

Fourth Step: Add the chicken and bring the soup to a boil. Cover, reduce heat, and simmer for 10 minutes, until the chicken is thoroughly cooked. If you’re using thicker thighs, check that the center is cooked through before moving on.

Fifth Step: Remove the chicken and let it rest. Stir in the evaporated milk and frozen peas into the broth. If you’re using rotisserie chicken, skip simmering raw chicken in the broth and instead stir chopped cooked chicken in after the milk and peas step, then heat through.

Sixth Step: For the 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 gently to combine without over-mixing, then keep the dough ready.

Seventh Step: Bring the soup to a simmer and drop teaspoon-sized amounts of dumpling dough into the hot broth. Cover and simmer on low for 12 to 15 minutes. Avoid lifting the lid too often since it can mess with cooking time and fluff.

Final Step: Gently stir to break dumplings apart and check for doneness. If dumplings are still doughy, simmer a few more minutes. Chop the cooked chicken, return it to the soup, adjust seasoning as needed, and serve warm with fresh chopped parsley.

Make sure your pot is wide: Using a wide, shallow pot helps the dumplings spread evenly in a single layer. This prevents crowding and keeps the dumplings from steaming instead of cooking properly.

For another comforting, cozy chicken-based meal, you may also like creamy chicken noodle casserole if you want something baked instead of simmered.

this …

Dietary Substitutions to Customize Your Chicken And Dumplings

Cooking is supposed to feel friendly, not stressful. Here are easy substitutions that help you customize Chicken And Dumplings based on what you have and what you need.

Protein and Main Component Alternatives

• Rotisserie or leftover chicken: Add chopped cooked chicken after you stir in the evaporated milk and peas. Heat for about 5 minutes so it warms through without drying out.
• Different cuts of chicken: Boneless skinless chicken breasts or thighs both work. Thighs tend to stay extra juicy, while breasts cook a bit leaner.
• Vegetable-forward variation: If you want less meat, increase vegetables slightly (extra peas or carrots) while keeping the soup base thick with roux.

Vegetable, Sauce, and Seasoning Modifications

• Peas swap: Use canned peas if needed. Drain and rinse, then add them at the end so they warm through without turning mushy.
• Herb adjustments: If you love more aromatic flavor, add a little extra thyme. For a deeper profile, try slightly more rosemary.
• Swap bouillon: Substitute chicken bouillon paste with 4 regular chicken bouillon cubes if that’s what you have.
• Flat dumplings: Add extra flour to make dumpling dough stiff enough to roll. Roll thin, cut into strips or squares, then cook dumplings in simmering broth for 8 to 12 minutes.

If you’re looking for general nutrition guidance about chicken, you can reference health benefits of chicken for additional context.

Mastering Chicken And Dumplings: Advanced Tips and Variations

Once you nail the basics, small tweaks can make your Chicken And Dumplings feel like a restaurant bowl at home. These tips focus on texture, flavor, and timing.

Pro Cooking Techniques

• Roux timing: Whisk butter and flour for about 1 minute so it thickens evenly. Don’t rush this step.
• Scrape the pot: When you add broth, scrape up browned bits. That adds flavor without extra seasoning.
• Don’t over-mix dumpling dough: Stir gently until combined. Over-mixing can make dumplings tougher.
• Single-layer dumplings: A wide pot helps dumplings cook uniformly and stay tender.

Flavor Variations That Still Feel Classic

• More savory: Add a pinch more pepper to make the herb flavors pop.
• Herb-forward: Lean into thyme and sage if you like a slightly earthy, traditional taste.
• Creamy comfort: Use full evaporated milk for richness, or choose a lighter evaporated option for a more moderate feel.

Make-Ahead, Slow Cooker, and Freezer Options

If you’re feeding a busy household, this is where Chicken And Dumplings really shines.

1. Reheat well: Soup reheats nicely on the stove. Warm gently so the dumplings don’t break down too much.
2. Freeze for up to 3 months: Cool completely, store in airtight containers, and thaw overnight in the refrigerator.
3. Slow cooker method: Sauté vegetables and make roux in a skillet. Transfer everything except dumplings to the slow cooker with broth, milk, and chicken. Cook on low for 5 to 6 hours or high for 2 to 3 hours. Add dumplings on top of hot soup, press under liquid, and cook on high for 45 minutes. Stir and check dumpling doneness before serving.

Gluten-free note: If you need gluten-free dumplings, use gluten-free blends for flour, baking powder, and bouillon, then drop dough in teaspoon portions and cook until fluffy.

How to Store Chicken And Dumplings: Best Practices

Proper storage keeps your Chicken And Dumplings tasting fresh, even days later. Use these guidelines to protect texture, flavor, and food safety.

Refrigeration

• Let the soup cool to room temperature before storing.
• Store in an airtight container in the refrigerator for up to 3 to 4 days.
• Reheat on the stovetop over medium heat until warmed through. Stir gently.

Freezing

• Freeze chicken and dumplings soup for up to 3 months.
• Cool completely first to prevent condensation and ice crystals.
• Thaw overnight in the refrigerator before reheating.

Reheating

• Warm on the stove until simmering, about 15 to 20 minutes.
• Add a splash of broth if it thickened too much during storage.
• For best texture, consider freezing soup without dumplings and making fresh dumplings when reheating.

FAQs: Frequently Asked Questions About Chicken And Dumplings

Chicken And Dumplings

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Print Recipe

Pin Recipe

🍲🐔 Hearty homemade chicken and dumplings soup – comforting, flavorful one-pot meal that feeds a family!
🥟 Fluffy dumplings in creamy broth with tender chicken, ready in under an hour for cozy dinners.

• Total Time: 55 minutes
• Yield: 6 servings

Ingredients

– 2 tablespoons olive oil for sautéing the vegetables and building a flavorful start

– 2 celery ribs, diced for adding gentle crunch and classic soup flavor

– 2 large carrots, diced for bringing sweetness and color to the broth

– 1 yellow onion, chopped for the aromatic backbone for the savory base

– 1 clove garlic, minced for adding a quick punch of fragrant flavor

– 5 tablespoons unsalted butter for creating richness and helps form the roux

– 1/3 cup all-purpose flour for thickening the soup so it coats a spoon

– 6 cups low-sodium chicken broth for the main liquid for the chicken dumplings broth

– 4 teaspoons chicken bouillon paste for deepening savory flavor without needing extra salt

– 1/4 teaspoon dried thyme for classic herbal warmth for chicken and dumplings

– 1/4 teaspoon dried sage for adding that cozy, traditional depth

– 1/4 teaspoon dried rosemary for balancing the herbs with a slightly piney note

– 1 teaspoon kosher salt for seasoning the soup base

– 1/2 teaspoon freshly ground black pepper for adding gentle heat and brightness

– 1 1/2 pounds boneless skinless chicken breasts or thighs for providing tender meat for the dumplings soup

– 12 ounces evaporated milk for making the broth creamy without needing a lot of heavy cream

– 1/2 cup frozen peas for adding color and sweetness at the end

– Fresh chopped parsley for garnish for finishing with a fresh, fragrant pop

– 1 2/3 cups all-purpose flour for forming the dumpling dough for that classic texture

– 1 tablespoon baking powder for helping dumplings puff up and stay fluffy

– 1/2 teaspoon kosher salt for balancing flavor inside the dumplings

– 3/4 cup milk for keeping dumplings tender and helps create the dough

– 1/4 cup sour cream for adding softness and a slight tang

– 2 tablespoons melted butter for improving tenderness and richness

Cook Mode Prevent your screen from going dark

Instructions

1-First Step: Heat a large wide pot over medium heat and add olive oil. Sauté the diced celery, carrots, and chopped onion for 3 minutes, stirring now and then. Then add minced garlic and cook for 30 seconds.

2-Second Step: Add the butter and flour to the pot. Whisk well for 1 minute to form a roux. This step helps thicken your chicken dumplings soup and gives it a smooth, hearty texture.

3-Third Step: Gradually stir in the chicken broth and chicken bouillon paste, scraping up any browned bits from the bottom. Add dried thyme, dried sage, dried rosemary, kosher salt, and black pepper.

4-Fourth Step: Add the chicken and bring the soup to a boil. Cover, reduce heat, and simmer for 10 minutes, until the chicken is thoroughly cooked. If you’re using thicker thighs, check that the center is cooked through before moving on.

5-Fifth Step: Remove the chicken and let it rest. Stir in the evaporated milk and frozen peas into the broth. If you’re using rotisserie chicken, skip simmering raw chicken in the broth and instead stir chopped cooked chicken in after the milk and peas step, then heat through.

6-Sixth Step: For the 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 gently to combine without over-mixing, then keep the dough ready.

7-Seventh Step: Bring the soup to a simmer and drop teaspoon-sized amounts of dumpling dough into the hot broth. Cover and simmer on low for 12 to 15 minutes. Avoid lifting the lid too often since it can mess with cooking time and fluff.

8-Final Step: Gently stir to break dumplings apart and check for doneness. If dumplings are still doughy, simmer a few more minutes. Chop the cooked chicken, return it to the soup, adjust seasoning as needed, and serve warm with fresh chopped parsley.

Last Step:

Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.

Notes

🍲 Use wide pot so dumplings cook evenly in single layer.
🐔 Swap for rotisserie chicken to save 10 minutes cooking time.
🧊 Freeze portions up to 3 months; thaw overnight before reheating.

• Author: Brandi Oshea
• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Category: Soups
• Method: Stovetop
• Cuisine: American

Nutrition

• Serving Size: 1 bowl
• Calories: 445 kcal
• Sugar: 11 g
• Sodium: 1329 mg
• Fat: 21 g
• Saturated Fat: 10 g
• Unsaturated Fat: 10 g
• Trans Fat: 1 g
• Carbohydrates: 49 g
• Fiber: 3 g
• Protein: 16 g
• Cholesterol: 42 mg