I perfected this Chicken and Dumplings recipe during a particularly brutal February when my family needed something truly comforting. There’s something magical about tender chicken swimming in a creamy broth topped with pillowy dumplings that never fails to warm both body and soul. The best part? It all comes together in one pot with ingredients you probably already have on hand.
Table of Contents
Ingredients for Chicken and Dumplings
I always make sure my vegetables are fresh and diced uniformly for even cooking. In my experience, good quality chicken broth and real butter make all the difference in building that deep, satisfying flavor base.
For the Soup:
- 2 tablespoons olive oil
- 2 celery ribs, diced
- 2 large carrots, diced
- 1 yellow onion, chopped
- 1 clove garlic, minced
- 5 tablespoons unsalted butter – I recommend using real butter, not margarine, for the best flavor
- 1/3 cup all-purpose flour
- 6 cups low-sodium chicken broth – My go-to is a good quality broth with no artificial ingredients
- 4 teaspoons chicken bouillon paste (Better Than Bouillon base)
- 1/4 teaspoon dried thyme
- 1/4 teaspoon dried sage
- 1/4 teaspoon dried rosemary
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1 1/2 pounds boneless, skinless chicken breasts or thighs – I usually prefer thighs for extra moisture and flavor
- 12 ounces evaporated milk
- 1/2 cup frozen peas
- Fresh chopped parsley, for garnish
For the Dumplings:
- 1 2/3 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon kosher salt
- 3/4 cup milk
- 1/4 cup sour cream – Pro tip: this is what makes the dumplings extra tender
- 2 tablespoons butter, melted
Step-by-Step Instructions
When I make this dish, I have all my ingredients prepped and ready before heating the pot. This keeps everything moving smoothly and prevents the roux from burning.
Step 1: Heat the olive oil in a large pot (at least 6-quart) over medium heat. Add the diced celery, carrots, and onion, cooking for about 3 minutes until they start to soften and become fragrant. Stir in the minced garlic and cook for just 30 seconds until aromatic, then add the butter and flour. Whisk continuously for 1 minute to create a light golden roux that will thicken your broth beautifully.
Step 2: Gradually pour in the chicken broth while whisking constantly to prevent lumps. Add the bouillon paste, thyme, sage, rosemary, salt, and pepper. Make sure to scrape up any flavorful bits from the bottom of the pot. Place the whole chicken pieces into the broth, bring everything to a boil, then cover and reduce heat to low. Simmer for about 10 minutes until the chicken reaches 165°F internally. Remove the chicken to a cutting board and let it rest for easier shredding.
Step 3: Stir the evaporated milk and frozen peas into the simmering broth. Keep it at a gentle simmer (small bubbles breaking the surface, around 185-200°F) while you mix your dumpling batter. In a separate bowl, combine the flour, baking powder, and salt. Create a well in the center and add the milk, sour cream, and melted butter. Stir just until the ingredients come together in a thick, slightly sticky batter similar to biscuit dough. The batter should look slightly lumpy, which is exactly what you want for tender dumplings.
Step 4: Bring your soup back to a gentle simmer. Using a spoon, drop tablespoon-sized portions of dumpling dough onto the surface of the broth, spacing them about 1 inch apart. The dough will spread slightly as it cooks. Cover the pot immediately and let the dumplings steam undisturbed for 12 to 15 minutes. Resist the urge to peek, as the steam is what cooks them through. Cut one dumpling in half to check – it should be fluffy throughout with no raw dough in the center.
Step 5: While the dumplings finish cooking, shred the rested chicken into bite-sized pieces. Once the dumplings are done, gently fold the shredded chicken back into the pot. Taste and adjust seasoning if needed. Garnish with fresh parsley and serve this comforting bowl of goodness while it’s hot.
Perfect Pairings for Chicken and Dumplings
This hearty dish pairs beautifully with lighter sides that balance its richness and add textural variety.
Crusty Artisan Bread: A warm, crusty loaf is perfect for soaking up every drop of that creamy broth. The crispy exterior and soft interior create a satisfying contrast to the tender dumplings. Try our Garlic Bread Rolls for an extra flavor boost.
Simple Green Salad: A fresh mixed green salad with a tangy vinaigrette cuts through the richness of the soup and adds a refreshing crunch. I usually include cucumbers and cherry tomatoes for extra brightness.
Roasted Green Beans: Lightly seasoned roasted green beans with a touch of lemon zest complement the comforting flavors while adding a nutritious vegetable component to your meal. For a classic version, our Green Bean Casserole is always a hit.
Buttered Biscuits: Though the dumplings are already carb-forward, warm buttermilk biscuits are a Southern tradition that many families love alongside this classic dish for an extra indulgent experience.
Loaded Baked Potato: If you want to make it a truly hearty meal, our Loaded Baked Potato Soup served as a side brings additional comfort food vibes to the table.
Keeping It Fresh: Storage Tips
Store leftover chicken and dumplings in an airtight container in the refrigerator for up to 3 days. I recommend storing the dumplings separately if possible, as they can absorb liquid and become soggy over time.
For reheating, gently warm the soup on the stovetop over low heat, adding a splash of chicken broth if it’s become too thick. Microwave reheating works in a pinch, but use 50% power and stir frequently to ensure even heating without overcooking the dumplings.
Pro tip: if you plan to freeze this dish, prepare the soup base without the dumplings and freeze for up to 3 months. When ready to serve, thaw the soup, reheat it thoroughly, and make fresh dumplings for the best texture and flavor. Don’t overmix the dumpling dough or remove the lid too soon while cooking, as this can make dumplings heavy. This way, you get that just-made quality every time.
FAQs
Can I use rotisserie chicken instead of raw chicken?
Absolutely! Rotisserie chicken is a fantastic time-saving option. Just shred it and add it at the end after your dumplings are cooked, letting it warm through for about 2 minutes. Check out our Quick Chicken Pot Pie Pasta for another rotisserie chicken shortcut recipe.
Why are my dumplings dense instead of fluffy?
The most common mistake is overmixing the dumpling batter. Stir just until the ingredients are combined, leaving the batter slightly lumpy. Also, make sure you keep the pot covered while they cook so they steam properly.
Can I make this recipe dairy-free?
Yes! Substitute the butter with olive oil, use unsweetened almond or oat milk instead of regular milk, and replace the evaporated milk with full-fat coconut milk. Skip the sour cream in the dumplings or use a dairy-free alternative.
Chicken and Dumplings
Ingredients
Equipment
Method
- Heat olive oil in a large pot (at least 6-quart) over medium heat. Add the celery, carrots, and onion, and cook for about 3 minutes until slightly softened. Add the garlic and sauté for 30 seconds. Stir in the butter and flour, whisking for 1 minute to form a light golden roux.
- Gradually whisk in the chicken broth and bouillon, scraping up any bits from the bottom. Add thyme, sage, rosemary, salt, and pepper. Stir well.
- Add the whole chicken pieces to the pot and bring the mixture to a boil. Cover, reduce heat to low, and simmer for about 10 minutes, or until the chicken reaches 165°F internally. Remove the chicken to a cutting board and let it rest.
- Stir in the evaporated milk and peas. Let simmer gently (small bubbles, around 185-200°F) while you prepare the dumplings.
- In a mixing bowl, combine flour, baking powder, and salt. Make a well in the center, then add milk, sour cream, and melted butter. Stir until just combined into a thick, slightly sticky batter – do not overmix.
- Bring the soup to a gentle simmer. Drop tablespoon-sized portions of the dumpling dough onto the surface of the soup, spacing them about 1 inch apart. Cover and simmer on low for 12 to 15 minutes without removing the lid.
- Check one dumpling for doneness by cutting it in half – it should be fluffy throughout with no raw dough in the center. Shred the chicken and return it to the pot. Stir gently to combine. Garnish with fresh parsley and serve warm.
