This homemade Chicken and Dumplings is a thick and creamy stew-like dish loaded with juicy chicken pieces, sautéed veggies, herbs, and tender dumplings simmering in a flavorful broth. It’s the ultimate one-pan comfort food dish and a family favorite.
Want more cozy soup recipes to warm you up on a cold night? Try this Chicken Pot Pie Soup, Chicken Gnocchi Soup, and Chicken Noodle Soup Recipe!
Table of Contents
- Why we love this classic Chicken and Dumplings recipe:
- Chicken and Dumplings Ingredients:
- How to make homemade Chicken and Dumplings:
- Variations and Substitutions
- How to store leftover Chicken and Dumplings:
- Make-ahead option:
- Serving suggestions:
- More hearty chicken soup recipes:
- Creamy Chicken and Dumplings recipe Recipe
There’s something about Chicken and Dumplings that makes you want to curl up under a blanket with a big bowl and let it warm you up from the inside out.
The comforting flavors of fluffy dumplings, chicken broth, and tender chicken just hit the spot every time.
This recipe for Chicken and Dumplings makes soft biscuit-like dumplings from scratch, simmered on top of a creamy chicken stew with plenty of veggies.
Why we love this classic Chicken and Dumplings recipe:
- Made from scratch: This recipe uses homemade dumpling dough to create those irresistible puffy dumplings that soak up all that savory broth!
- Customizable: Use leftover chicken or toss in any veggies you have in your fridge for a versatile dish that works with what you’ve got.
- Comforting: Nothing beats piping hot chicken stew with airy dumplings to warm up the soul!
Chicken and Dumplings Ingredients:
- Flour: Forms the base for the homemade dumplings! Use all-purpose flour or swap for whole wheat for more fiber.
- Baking powder: Makes the dumplings super fluffy!
- Italian seasoning: Adds savory depth to the dumplings.
- Milk: The liquid used to bring the dumpling batter together. Any kind of milk works here.
- Oil: Adds moisture to the dumpling batter and is also used to sauté the veggies and aromatics.
- Veggies and aromatics: Carrots, celery, onion, and garlic are classic veggies and aromatics for making Chicken and Dumplings.
- Herbs: I use a mix of parsley and thyme to add an earthy, herbal flavor.
- Boneless skinless chicken breasts: Chicken breasts are nice and lean, but you could also use boneless skinless chicken thighs, pre-cooked shredded chicken, or leftover roast chicken if you like!
- Chicken broth: The base of the soup. I always use low-sodium chicken broth to control the amount of salt in the recipe. If you use regular, make sure to omit any other salt.
- Potatoes: I love using Yukon gold or red potatoes, but any kind of potato would work for this recipe!
- Frozen peas: These are added near the end for extra color and nutrients.
- Heavy cream: Makes the broth super rich and creamy!
- Cornstarch: Used to thicken the soup for a more stew-like texture.
How to make homemade Chicken and Dumplings:
Learn how to make the most comforting Chicken and Dumplings recipe ever! Don’t forget to check the recipe card for the full list of recipe instructions.
- Sauté chopped carrots, celery, and onion until softened.
- Add minced garlic, salt, parsley, thyme, and pepper.
- Add the chicken to the pan and cook until no longer pink.
- Stir in broth and potatoes and cook until vegetables are almost tender and chicken is cooked through.
- Add the cornstarch mixture and peas to the pan.
- Spoon the dumpling batter over the soup. Cook until dumplings are puffed and cooked through.
Variations and Substitutions
- Bump up the flavor: A dash of Worcestershire sauce or a little Dijon mustard can add so much flavor to the stew!
- Fresh herbs: You can swap the dried herbs for fresh herbs for a more intense flavor. Just make sure to use 3 times more than the amount of dried herbs called for in the recipe.
How to store leftover Chicken and Dumplings:
Store leftovers in an airtight container in the fridge for 3-4 days. To reheat, warm it on the stove over low heat, adding a splash of cream or broth to thin it out if needed.
Make-ahead option:
You can freeze the soup base without the dumplings and add the dumplings later when you’re ready to enjoy it. Let the soup thaw in the fridge before reheating.
If you want to make the dumplings ahead of time, you can flash-freeze the dough on a baking sheet, then add the dough balls to a freezer bag and store them for up to 3 months. You can drop them into the soup from frozen!
Serving suggestions:
Chicken and Dumplings is a hearty meal on its own, but I love serving it with some other sides for a little extra!
Homemade bread and a hot bowl of soup are a match made in heaven. I always have some no-knead artisan bread or homemade rolls on deck because you can never have enough bread!
If I want to sneak in some extra veggies, I like to pair this meal with some air fryer broccoli, roasted green beans, or roasted carrots. This is a great way to get in more veggies without adding them to the soup!
More hearty chicken soup recipes:
- Chicken Wild Rice Soup
- Chicken Tortellini Soup
- Lemon Chicken Orzo Soup
- Creamy Italian Slow Cooker Chicken Noodle Soup
Creamy Chicken and Dumplings recipe
written by Ashley Fehr
Ingredients
Dumplings
- 1 cup all purpose flour or sub whole wheat
- 1 teaspoon baking powder
- ½ teaspoon salt
- ½ teaspoon Italian seasoning
- ½ cup milk
- 2 tablespoons oil
Chicken and Dumplings
- 1 tablespoon oil
- 2 large carrots (peeled and chopped)
- 1 rib celery (finely chopped)
- ½ medium onion (finely chopped)
- 2 cloves garlic (finely minced)
- 1 teaspoon salt
- ½ teaspoon dried parsley
- ¼ teaspoon dried thyme
- ¼ teaspoon black pepper
- 2 boneless skinless chicken breasts (cut into ½" pieces)
- 2 cups low sodium chicken broth
- 2 medium potatoes (cut into ½" pieces)
- ½ cup frozen peas
- ½ cup cream
- 1 tablespoon corn starch
Instructions
Dumpling Batter:
- In a medium bowl, stir together flour, baking powder, salt, and Italian seasoning.
- Add milk and oil and stir just until combined. Set aside.
Chicken and Dumplings:
- Heat the oil in a large saucepan over medium-high heat.
- Add the carrots, celery and onion. Cook and stir for 3-4 minutes, until the onion has softened.
- Add garlic, salt, parsley, thyme and pepper and cook 1 minute.
- Add the chicken and cook 3-4 minutes, stirring occasionally, just until no longer pink.
- Stir in the broth and potatoes and scrape off any bits that might be stuck on the bottom of the pan. Bring to a simmer, cover and reduce the heat to medium-low.
- Cook, stirring occasionally, until the potatoes and carrots are almost tender and the chicken is cooked through (an internal temperature of 165℉ will be reached).
- Whisk together the cream and corn starch and stir into the simmering liquid with the peas. Taste and adjust seasonings as desired.
- Using a tablespoon and a spatula, spoon dumpling batter onto the top of the vegetables (keep in mind they will increase in size as they cook).
- Bring back up to a simmer, cover and cook for 10-15 minutes, until dumplings are puffed and cooked through (you can poke with a toothpick to be sure). Serve.
Notes
- Dumplings: if you need a shortcut, you can make these Easy Bisquick Dumplings instead of homemade.
- Broth: If using salted broth, I recommend reducing the added salt and adjusting seasonings at the end. This is a pretty thick and chunky soup! For a thinner soup, add up to 1 cup additional broth.
- Use pre-cooked chicken: if you have leftover Crockpot Shredded Chicken, Baked Chicken Breast, or shredded rotisserie chicken, you can simply make sure it’s in small pieces and stir it in with the cream and peas.
- Vegetables: feel free to add in even more vegetables if you prefer! You can even swap the broth for vegetables and skip the chicken, making it a hearty vegetarian meal.
Nutrition Information
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