This easy chicken and dumplings recipe with creamy chicken and vegetables is topped with fluffy, tender dumplings for a comfort food dinner that comes together in less than an hour.
Comfort food is impossible to beat no matter what time of year, but it just hits differently when the weather is cold. My go-to comfort food dishes are usually chicken pot pie, my mom’s spaghetti, and chicken noodle soup. However, we have a new contender, folks. My easy Chicken and Dumplings recipe is the ultimate comfort food dish and tastes like something your Grandma would have made. I add earthy thyme to the creamy chicken soup that pairs perfectly with the tender vegetables and shredded chicken. It’s all topped with tender, plump drop biscuits that make the perfect topper. And, it couldn’t be easier to make from scratch.
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Why You’ll Love This Recipe
- This Southern homemade chicken and dumplings is so hearty, comforting, and full of warm, savory flavor
- The recipe is easy to follow and comes together on the stove, in under an hour
- The creamy chicken soup features soft, fluffy, and tender dumplings that are never tough or dry
Chicken and Dumplings Ingredients
For the chicken soup:
- ButterโButter adds a lush, sweet flavor for sautรฉing the veggies that you won’t get from oil. It’s also the fat that pairs with the flour to make the soup broth thicken
- OnionโI use yellow onion as a savory aromatic to the chicken soup
- CeleryโIs part of the trilogy of veggie flavors for the soup base
- CarrotsโAdding sweetness and color, carrots also provide texture. Avoid using baby carrots as they’ve been pumped with water to retain their freshness.
- Kosher salt and freshly ground black pepperโAlways, for coaxing out the dish’s flavors
- FlourโFlour thickens the soup broth. Cornstarch would work instead.
- Chicken stockโI use homemade chicken stock when I can swing it but a good quality storebought brand is fine too
- Fresh or dried thymeโI add a few sprigs of fresh thyme or 1 teaspoon of dried thyme to add those earthy undertones (because the flavor is more intense, use less dried than fresh thyme.)
- Cooked, shredded chicken breastโI use my easy-baked chicken breast recipe or a store-bought roast chicken when I have less time.
- Frozen peasโI don’t even defrost them, just toss them straight into the mix.
For the dumplings:
- FlourโThis is the main ingredient for the dumpling batter
- Kosher saltโAlways, for flavor
- Baking powderโThe alkaline ingredient that helps the dumplings rise
- ButterโThis fat in the dumpling recipe also adds flavor
- EggsโEggs help bind the dumplings together
- MilkโI use whole milk but buttermilk would also work great
Find the complete recipe with measurements below.
How to Make Chicken and Dumplings
- Sautรฉ the veggies. Sautรฉ the veggies in butter in a shallow Dutch oven or heavy-bottom braiser with a lid until tender but not browned.
- Sprinkle with the flour and stir well to coat the vegetables. Cook for 1 minute for the flour to lose its raw flavor (the flour helps thicken the soup broth).
- Simmer, reduce, and thicken. Add the chicken broth, and thyme and cook the soup until it has reduced and thickened.
- Stir in the shredded chicken and peas and let it simmer on low while you make the dumplings.
- Make the dumplings. Sift the dry ingredients together and use a fork to stir the melted butter into them. Combine the eggs with the milk then stir into the flour making sure not to overmix or the dumplings will be tough.
- Scoop the dumplings. Stir the soup before adding the dumplings. Use two tablespoons or a small cookie scoop to dollop a heaping tablespoon of the dumpling dough over the chicken soup.
- Cook the dumplings. Spoon a little broth over the dumplings then reduce the heat to low, cover with a lid, and cook for 15 minutes. Lift the lid and spoon broth over the dumplings then cover and cook for another 5 minutes.
- Top with fresh parsley and serve.
FAQ and Recipe Tips
- Where did chicken and dumplings originate? Many of us associate chicken and dumplings with Southern cuisine, but did you know it possibly has European roots dating back to the 1600s, if not earlier?
- Cook this recipe in a heavy-bottom pot or braiser fitted with a lid. The dumplings are cook covered. I like using a 3 ยฝ quart low-profile braiser.
- When cooking the dumplings be sure the soup is on a low simmer (do not boil), so they don’t overcook.
- Don’t lift the lid while the dumplings are cooking. Doing this will interrupt the steaming and prevent them from cooking evenly.
- To make this chicken and dumplings recipe gluten-free, use cornstarch instead of flour to thicken the soup, and use a 1:1 swap of gluten-free flour for the dumplings.
- If you want to add a splash of half-and-half or cream to your soup, that certainly wouldn’t be a bad idea.
Ingredient Substitutions
- Use fresh herbs instead of dried (you could even try a combo of fresh thyme, tarragon, and rosemary, or thyme and chives)
- Make this with leftover turkey instead of chicken
- Try using leeks instead of onion
- If you want to amp up the aromatics even further, consider adding a minced clove of garlic when sautรฉing your veggies.
- Mushrooms or potatoes would be yummy additions
- For an elevated sauce, deglaze the veggies with a little white wine, sherry, or marsala wine before adding the chicken stock.
Storage Tips
Chicken and dumplings will keep stored in an airtight container in the refrigerator for about 3-4 days. You can also freeze chicken and dumplings for up to 3 months. Defrost fully in the refrigerator, then gently reheat on the stove.
What to Serve With Chicken and Dumplings
- Creamed Corn
- The BEST Cornbread
- Mashed Potatoes
- Buttermilk Biscuits
- Brown Sugar Glazed Carrots
- Arugula Salad with Shaved Parmesan
If you make this recipe, please let me know! Leave a ⭐️⭐️⭐️⭐️⭐️ rating on this recipe below and leave a comment, take a photo and tag me on Instagram with #foodiecrusheats.
Easy Homemade Chicken and Dumplings
Ingredients
For the Chicken Soup
- 6 tablespoons butter
- 1 ยฝ cup diced onion , 1 medium
- 3 ribs celery , diced
- 3 carrots , peeled and diced (1 ยฝ cups)
- 1 teaspoon kosher salt
- ยฝ teaspoon freshly ground black pepper
- 6 tablespoons all-purpose flour
- 5 cups chicken stock
- 1 teaspoon dried thyme
- 4 cups shredded chicken
- ยฝ cup frozen peas
- 2 tablespoons minced parsley
For the Dumplings
- 2 cups all-purpose flour
- 1 teaspoon kosher salt
- 1 teaspoon baking powder
- 3 tablespoon melted butter
- 2 eggs , beaten
- ยฝ cup milk
Instructions
Prepare the Soup
- In a large Dutch oven or heavy bottom pot with a lid, melt the butter over medium. Add the onion, celery, carrots, kosher salt, and black pepper. Cook for 5-7 minutes until the vegetables soften, stirring often. Sprinkle with the flour and stir well to coat the vegetables. Cook for 1 minute for the flour to lose its raw flavor and become fragrant. Add the chicken broth, stir well to combine, and raise the heat to medium-high. Crush the thyme between your fingers to release the oils then add to the broth. Cook for 7-8 minutes for the broth to reduce and thicken. Stir in the shredded chicken and frozen peas then make the dumplings.
Prepare the Dumplings
- In a small bowl, sift the flour with the salt and baking powder. Use a fork to stir the melted butter into the flour mixture. Combine the eggs with the milk then stir into the flour making sure not to overmix or the dumplings will be tough.
Prepare the Chicken and Dumplings
- Stir the chicken mixture before adding the dumplings. Use two tablespoons or a small cookie scoop to dollop a heaping tablespoon of the dumpling dough over the chicken soup mixture in an even layer. Spoon a little broth over the dumplings then reduce the heat to low. Cover with a lid and cook for 15 minutes. Lift the lid and spoon broth over the dumplings then cover and cook for another 5 minutes. Garnish with chopped parsley and serve.
Notes
- Cook the dumpling-topped soup in a heavy-bottom pot or braiser with a lid.
- Use a cookie scoop or two tablespoons to form your dumplings.
- When cooking the dumplings be sure the soup is on a low simmer (do not boil), so they don’t overcook.
- Don’t lift the lid while the dumplings are cooking. Doing this will interrupt the steaming and prevent them from cooking evenly.
- To make this chicken and dumplings recipe gluten-free, use cornstarch instead of flour to thicken the soup, and use a 1:1 swap of gluten-free flour for the dumplings.
Nutrition
More Comforting Chicken Soups and Stews
- Lemony Chicken Stew with Orzo
- Avgolemono with Orzo
- Coq au Vin
- Cider Vinegar Chicken Stew
- Homemade Chicken Noodle Soup
- Creamy Chicken and Wild Rice Soup
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