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Easy Chicken and Dumplings in a creamy broth with fluffy dumplings

Easy Chicken and Dumplings

A creamy and comforting chicken and dumpling soup made with rotisserie chicken and fluffy drop dumplings ready in just 30 minutes.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 6 portions
Course: Main Course, Soup
Cuisine: American, Comfort Food
Ingredients Equipment Method Notes

Ingredients
  

  • 2 tablespoons butter
  • 1 large yellow onion diced
  • 1 cup carrots sliced
  • 1 cup celery diced
  • 1 tablespoon garlic minced
  • 4 tablespoons all-purpose flour
  • 32 oz chicken stock or broth
  • 1 cup whole milk
  • 1/4 cup fresh parsley chopped, or 2 teaspoons dried parsley
  • 1 tablespoon fresh thyme or 1 teaspoon dried thyme
  • 3-4 cups cooked chicken shredded, or a rotisserie chicken
  • 1 cup frozen peas
  • Salt and pepper to taste
  • 1 batch homemade drop dumplings or 2 (16.3 oz) cans buttermilk biscuits and a little flour

Equipment

  • Large dutch oven or heavy bottomed pot
  • Medium sized cookie scoop or tablespoon

Method
 

  1. Melt the butter in a large dutch oven, or heavy bottomed pot, over medium-high heat. Add the onion, carrots, celery, and garlic. Sauté for 5 minutes, until softened.
  2. Add the flour and stir to combine. Continue cooking for 2 minutes, then stir in the chicken stock, milk, parsley, and thyme.
  3. Taste the broth and season with salt and pepper to your liking. Bring to a soft boil, add the chicken and peas, and continue to simmer while you prepare the dumplings.
  4. For homemade drop dumplings: Use a medium sized cookie scoop, or a tablespoon to scoop out the dough and form a ball, and add the dumplings carefully into the pot. Make sure to spread the dumplings out through the broth and lightly stir as you go so the dumplings are covered with the broth. Cover the pot and let the dumplings cook for 15 to 17 minutes, stirring occasionally, until cooked through.
  5. For canned biscuits: Cut the biscuits into quarters (each biscuit will be sliced into 4 equal pieces) and lightly toss them in flour and add them to the pot. Make sure to spread the dumplings out through the broth and lightly stir as you go so the dumplings are covered with the broth. Cover the pot and let the dumplings cook for 8 to 10 minutes, stirring occasionally, until cooked through.
  6. To check if the dumplings are cooked cut one in half and check for doneness. Serve hot with extra thyme on top, if desired.

Notes

Use Chicken Breasts: If you would prefer to cook your own chicken, use boneless chicken breasts or chicken thighs. You can boil and shred breasts or thighs in the broth on the stove top before beginning the recipe. Canned Biscuits: We recommend using canned southern buttermilk biscuits, not the layered style canned biscuits. Don't Lift the Lid Often: It can be tempting to check on your dumplings, but if you keep lifting the lid, all the steam will escape and slow down the cooking process.