Chicken and Dumplings

Chicken and dumplings is the definition of cozy. With tender chunks of chicken in a creamy, flavorful broth and soft, fluffy dumplings floating on top, this timeless dish has been a staple in kitchens for generations. Whether you’re warming up on a cold night or cooking up a nostalgic favorite, this homemade version delivers heartwarming satisfaction in every bite.

Why You’ll Love This Recipe

This isn’t your average soup—it’s a comforting, all-in-one meal that never fails to impress. Here’s why this recipe belongs in your regular rotation:

• ✅ Fluffy, tender dumplings that cook right in the broth
• ✅ Creamy, rich soup base layered with herbs and veggies
• ✅ Juicy chicken with deep flavor from searing
• ✅ Family-friendly and freezer-friendly
• ✅ Easily adaptable with leftover chicken or biscuit shortcuts

Ingredients

For the Soup:

• 1 tbsp olive oil
• 2 lbs bone-in skinless chicken breasts or thighs (or 3 cups cooked chicken)
• Salt and pepper, to taste
• 5 tbsp butter
• 1 small yellow onion, diced
• 1 cup carrots, diced
• 2 celery stalks, diced
• 3 cloves garlic, minced
• 1 tsp Worcestershire sauce
• 1 tsp hot sauce (optional but adds depth)
• ⅓ cup flour
• 4 ½ cups chicken broth
• 1 bouillon cube (optional for richer flavor)
• 1 ½ cups half and half
• ¾ cup frozen peas

Seasonings:

• 1 tsp onion powder
• ½ tsp each: dried parsley, basil, thyme, rosemary, mustard powder
• ¼ tsp ground sage
• ⅛ tsp black pepper

For the Dumplings:

• 2 cups cake flour (or all-purpose)
• 2 tsp baking powder
• ½ tsp baking soda
• 1 tsp salt
• ½ tsp garlic powder
• 2 tsp sugar
• ¾ cup cold sour cream
• ¼ cup cold milk
• 4 tbsp butter, melted

Instructions

1. Sear the Chicken
   Season chicken with salt and pepper. In a large pot, heat olive oil over medium-high. Sear chicken for 3 minutes per side, then set aside. Let rest 10 minutes, then dice or shred.
2. Sauté Vegetables
   In the same pot, melt butter and scrape up the flavorful brown bits. Add onion, carrots, and celery. Sauté 5 minutes, then add garlic, hot sauce, Worcestershire, and seasonings. Cook 1 more minute.
3. Build the Broth
   Stir in flour and cook for 2 minutes. Gradually whisk in broth, then half and half. Add peas and simmer gently.
4. Make the Dumpling Dough
   Combine dry dumpling ingredients in a bowl. Add sour cream, milk, and melted butter. Gently mix until just combined.
5. Add Chicken & Dumplings
   Return diced chicken to the pot. Reduce heat to low. Using a spoon or small scoop, drop dumpling dough over the soup. Spoon a little broth over the tops.
6. Steam the Dumplings
   Cover the pot tightly and increase heat to bring to a gentle simmer. Steam dumplings (no peeking!) for 15 minutes. Check doneness with a toothpick—when it comes out clean, they’re ready.
7. Serve & Garnish
   Ladle into bowls and top with chopped parsley if desired.

Recipe Details

this recipe

• Prep Time: 20 minutes
• Cook Time: 35 minutes
• Servings: 6–8 servings

Nutrition Facts (Per Serving)

• Calories: 657
• Carbs: 50g
• Protein: 29g
• Fat: 38g
• Saturated Fat: 20g
• Cholesterol: 136mg
• Sodium: 1410mg
• Potassium: 793mg
• Fiber: 3g
• Sugar: 6g
• Vitamin A: 4678 IU
• Vitamin C: 24mg
• Calcium: 218mg
• Iron: 3mg

Tips & Variations

• Short on time? Use refrigerated biscuit dough as a shortcut for dumplings.
• Using leftovers? Skip searing and stir in cooked chicken just before adding dumplings.
• Flavor booster: Browning chicken first builds a richer broth—don’t skip it if you can.
• Keep the lid on: Dumplings steam, not boil. No peeking!
• Make it lighter: Swap half and half for milk and skip the bouillon cube.

FAQs

Can I use rotisserie chicken?
Absolutely. Just skip the searing step and add it before the dumplings go in.

How do I store leftovers?
Store soup and dumplings separately in airtight containers. Soup lasts 3 days in the fridge; dumplings are best fresh but can be reheated at 350°F for 5–7 minutes.

Can I freeze it?
Yes! Freeze the soup base (without dumplings) for up to 3 months. Add fresh dumplings when reheating.

My dumplings are doughy. What happened?
They likely weren’t fully steamed. Make sure the lid stays on for the full 15 minutes and check with a toothpick.

Chicken and Dumplings

This classic chicken and dumplings recipe is rich, creamy, and topped with light, fluffy dumplings. A one-pot comfort food that feeds a crowd.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings: 6

Course: Main Course

Cuisine: American

Calories: 657

Ingredients Equipment Method Notes

Ingredients

  

• #### For the Soup:
• – 1 tbsp olive oil
• – 2 lbs bone-in skinless chicken or 3 cups cooked
• – Salt and pepper
• – 5 tbsp butter
• – 1 small yellow onion diced
• – 1 cup carrots diced
• – 2 celery stalks diced
• – 3 garlic cloves minced
• – 1 tsp Worcestershire sauce
• – 1 tsp hot sauce
• – ⅓ cup flour
• – 4½ cups chicken broth
• – 1 bouillon cube optional
• – 1½ cups half and half
• – ¾ cup frozen peas
• #### Seasonings:
• – 1 tsp onion powder
• – ½ tsp each: parsley basil, thyme, rosemary, mustard powder
• – ¼ tsp sage
• – ⅛ tsp pepper
• #### For the Dumplings:
• – 2 cups cake or all-purpose flour
• – 2 tsp baking powder
• – ½ tsp baking soda
• – 1 tsp salt
• – ½ tsp garlic powder
• – 2 tsp sugar
• – ¾ cup sour cream cold
• – ¼ cup milk cold
• – 4 tbsp melted butter

Equipment

• – Dutch oven or soup pot
• Mixing bowls
• Measuring spoons
• Cookie scoop (optional)

Method

 

1. Sear chicken in olive oil. Rest, then dice.
2. Sauté onion, carrot, celery in butter. Add garlic, sauces, seasonings.
3. Stir in flour; cook 2 min. Slowly add broth, then half and half.
4. Add peas and simmer.
5. Mix dumpling dough. Drop over soup.
6. Cover tightly and steam 15 min.
7. Check doneness, garnish, and serve hot.

Notes

– Dumplings steam—not boil—keep lid on.
– Can use leftover or rotisserie chicken.
– Best enjoyed fresh; store dumplings separately.

Conclusion

Nothing beats a warm bowl of chicken and dumplings when you need pure comfort. From the rich, savory broth to the pillowy dumplings, every spoonful is like a hug. Whether it’s a weeknight dinner or a nostalgic Sunday supper, this dish never goes out of style.