Chicken and Dumplings is a cozy, comforting dinner made with tender shredded chicken, hearty vegetables, a creamy broth, and soft homemade dumplings. It is the kind of meal that feels especially satisfying during the colder months, yet it is simple enough for a weeknight. This recipe comes together in about 45 minutes and delivers a warm, filling bowl of classic comfort food.
Looking for more cozy dinner recipes? Try Lasagna Soup, Beef Soup, or Shepherd’s Pie next.
About This Recipe
Chicken and dumplings is a classic American comfort dish with roots in Southern cooking. It is rich, hearty, and deeply satisfying without being complicated. The soup base is made by cooking onions, carrots, celery, and garlic in butter, then stirring in flour to create a lightly thickened broth. Chicken broth and heavy cream turn it into a creamy, savory soup that pairs perfectly with tender chicken and vegetables.
The real highlight of this chicken and dumplings recipe is the homemade dumplings. They are soft, fluffy, and made with just a few basic ingredients: flour, baking powder, salt, milk, and olive oil. They cook directly on top of the simmering soup, soaking up flavor while staying light and tender inside.
You can use canned biscuits or a baking mix if you are short on time, but homemade dumplings give the dish a much better texture. The key is to mix the dough gently. Once the ingredients come together, stop stirring. Overmixing can make dumplings dense, chewy, or doughy, so a light hand makes all the difference.
This recipe is practical, familiar, and made with simple ingredients. It is ideal for family dinners, cold evenings, or any time you want a creamy chicken soup that feels like a full meal. The broth is thick enough to be hearty but not too heavy, and the dumplings make every bowl extra comforting.
Key Ingredients
Vegetables: Onion, carrots, celery, garlic, and frozen peas add flavor, color, and texture to the soup.
Flour: Flour thickens the broth and gives the soup its comforting, creamy body.
Butter: Butter is used to sauté the vegetables and coat the flour, helping it blend smoothly into the broth without clumping.
Chicken broth: Chicken broth forms the base of the soup. A no-salt-added broth works well because it lets you control the seasoning.
Heavy cream: Heavy cream gives the broth a rich, velvety finish.
Chicken: Cooked, shredded chicken makes the soup filling and hearty. Chicken breasts can be boiled until cooked through and then shredded.
Seasoning: Salt, pepper, and dried thyme are enough to season this dish well. Dried thyme powder blends easily into the broth, but dried thyme leaves also work. Poultry seasoning can be used if you do not have thyme.
Dumpling ingredients: All-purpose flour, baking powder, salt, milk, and olive oil create simple homemade dumplings. Olive oil is convenient because it does not need to be melted before mixing.
Instructions
STEP 1: Melt the butter in a large pot over medium heat. Add the onion, garlic, carrots, and celery. Cook for 4 to 5 minutes, stirring occasionally, until the vegetables begin to soften.
STEP 2: Stir in the flour until it is evenly distributed throughout the vegetables. This helps thicken the soup and prevents the flour from clumping when the broth is added.
STEP 3: Slowly pour in the chicken broth while whisking constantly. Bring the mixture to a boil, then reduce the heat and simmer for 2 minutes so the broth can thicken slightly.
STEP 4: Stir in the heavy cream, shredded chicken, frozen peas, thyme, salt, and pepper. Bring the soup back to a boil, then reduce it to a gentle simmer while you prepare the dumplings.
STEP 5: In a medium mixing bowl, whisk together the flour, baking powder, and salt. Add the milk and olive oil, then stir just until the dough comes together. Do not overmix. While the soup is gently simmering, drop spoonfuls of dough over the surface. Dip the spoon into the hot soup between scoops to help prevent sticking. Cover the pot and simmer for 10 to 12 minutes, or until the dumplings are cooked through.
📋 Recipe
Chicken and Dumplings
15 mins
30 mins
45 mins
Main Course
American
6 people
Ingredients
For the soup
- 6 tablespoons butter
- 1 small onion (diced)
- 2 medium carrots (diced)
- 2 ribs celery (sliced)
- 3 cloves garlic (minced)
- ⅓ cup flour
- 6 cups chicken broth
- ½ cup heavy cream
- 4 cups cooked chicken (shredded)
- 1 cup frozen peas
- 1 teaspoon dried thyme
- salt and pepper (to taste)
For the dumplings
- 2 cups all-purpose flour
- 4 teaspoons baking powder
- 1 teaspoon salt
- 1 cup milk
- 2 tablespoons olive oil
Instructions
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In a large pot, melt the butter over medium heat. Add the onion, garlic, carrots, and celery. Cook for 4 to 5 minutes, until softened.
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Stir in the flour until it is evenly mixed with the vegetables.
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While whisking constantly, pour in the chicken broth. Bring to a boil, then reduce to a simmer and cook for 2 minutes.
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Stir in the heavy cream, shredded chicken, peas, thyme, salt, and pepper. Bring the soup back to a boil, then reduce to a gentle simmer.
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In a medium bowl, whisk together the flour, baking powder, and salt. Add the milk and olive oil, then stir just until combined. Do not overmix.
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Drop spoonfuls of dumpling dough into the simmering soup. Dip the spoon into the hot broth between scoops to reduce sticking. Cover and simmer for 10 to 12 minutes.
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Check the dumplings by inserting a toothpick into the center. If it comes out clean, they are done. If not, cover and cook for a few more minutes.