Warm, hearty, and comforting, this Chicken and Dumplings recipe brings classic flavors to your table with a modern twist.
Packed with protein-rich chicken, fiber-filled vegetables, and wholesome dumplings, it’s a balanced and satisfying meal perfect for busy weekdays.
Easy to prepare and full of nourishing ingredients, this dish is ideal for meal prep, family dinners, or a cozy bowl on a chilly day.
Quick and Satisfying Chicken and Dumplings
Equipment
- 1 large wide pot
- 1 Cutting board
- 1 knife
- Measuring cups and spoons
- whisk
- Mixing bowls
Ingredients
For the Soup:
- 2 tablespoons olive oil
- 2 ribs celery diced
- 2 large carrots diced
- 1 yellow onion chopped
- 1 clove garlic minced
- 5 tablespoons unsalted butter
- ⅓ cup all-purpose flour
- 6 cups low-sodium chicken broth
- 4 teaspoons chicken bouillon paste or 4 cubes
- ¼ teaspoon dried thyme
- ¼ teaspoon dried sage
- ¼ teaspoon dried rosemary
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- 1 ½ pounds boneless skinless chicken breasts or thighs
- 12 oz canned evaporated milk
- ½ cup frozen peas
- Fresh parsley chopped (for garnish)
For the Dumplings:
- 1 ⅔ cups all-purpose flour
- 1 tablespoon baking powder
- ½ teaspoon kosher salt
- ¾ cup milk
- ¼ cup sour cream
- 2 tablespoons butter melted
Instructions
- Prepare the Vegetables: Begin by washing and dicing your vegetables. Chop the celery and carrots into small, even pieces for uniform cooking. Peel and finely chop the yellow onion, and mince the garlic clove. Having your vegetables prepped and ready ensures a smooth cooking process and helps the flavors meld beautifully in the soup.
- Sauté Aromatics: Heat a large, wide pot over medium heat and add the olive oil. Once the oil shimmers, add the diced celery, carrots, and onion. Sauté for about 3 minutes, stirring occasionally, until the vegetables start to soften and release their natural sweetness. Add the minced garlic and cook for an additional 30 seconds, being careful not to let it brown, so it retains its aromatic freshness.
- Create the Roux Base: Reduce the heat slightly and add the unsalted butter to the pot. Once melted, sprinkle in the flour and whisk continuously for 1 minute to form a smooth roux. This step thickens the soup later and adds a rich, velvety texture without lumps. Ensure the flour and butter are fully incorporated before moving on.
- Add Broth and Seasonings: Gradually pour in the low-sodium chicken broth while whisking constantly. Scrape the bottom of the pot to loosen any flavorful bits stuck to the pan. Stir in the chicken bouillon paste, dried thyme, sage, rosemary, kosher salt, and freshly ground black pepper. Bring the mixture to a gentle boil to allow the seasonings to bloom and infuse the broth.
- Cook the Chicken: Carefully add the chicken breasts or thighs to the boiling broth. Cover the pot with a lid, reduce the heat to a simmer, and cook for approximately 10 minutes, or until the chicken is fully cooked and reaches an internal temperature of 165°F (75°C). Once cooked, remove the chicken from the pot and set it aside on a cutting board to cool slightly, making it easier to chop later.
- Incorporate Dairy and Peas: With the chicken removed, stir the evaporated milk into the simmering soup, followed by the frozen peas. The milk adds a creamy richness, while the peas contribute color, texture, and extra nutrients. Allow the mixture to return to a gentle simmer. Taste the broth and adjust seasoning if necessary.
- Prepare the Dumpling Dough: In a medium mixing bowl, combine the all-purpose flour, baking powder, and kosher salt. Make a small well in the center of the dry ingredients. Pour in the milk, sour cream, and melted butter. Gently stir until just combined — avoid overmixing, which can make the dumplings tough. The dough should be thick but soft, ready to drop into the soup.
- Add Dumplings to the Soup: Bring the soup to a gentle simmer and, using a small spoon, drop teaspoon-sized portions of the dumpling dough evenly across the surface of the soup. The dumplings will expand as they cook, so leave a little space between each dollop. Cover the pot and simmer on low for 12–15 minutes. Avoid lifting the lid too frequently, as the steam helps the dumplings cook evenly.
- Check Dumpling Doneness: After 12 minutes, remove the lid and gently stir the dumplings apart slightly to check for doneness. Scoop one dumpling and cut it in half; it should be fluffy and fully cooked in the center, not doughy. If needed, cover the pot again and cook for a few more minutes until tender.
- Chop and Return Chicken: While the dumplings finish cooking, chop the cooked chicken into bite-sized pieces. Gently fold the chicken back into the soup, ensuring each bite has a balance of chicken, vegetables, and dumplings. Stir carefully to avoid breaking apart the fluffy dumplings.
- Garnish and Serve: Ladle the soup into bowls, making sure to include plenty of dumplings and vegetables in each serving. Sprinkle fresh chopped parsley over the top for a bright, fresh flavor and appealing presentation. Serve immediately while warm, pairing with crusty bread if desired.
Notes
- Use a wide, shallow pot to allow dumplings to cook evenly in a single layer.
- Opt for chicken thighs if you prefer juicier, more flavorful meat; breasts work well for leaner protein.
- Avoid overmixing the dumpling dough to keep them light and fluffy.
- Fresh herbs like parsley or thyme elevate flavor and add visual appeal.
- For quicker preparation, use rotisserie chicken or leftover cooked chicken.
- The soup reheats well and can be portioned for meal prep.
- Freezing is possible for up to 3 months; thaw overnight in the fridge before reheating.
- Adjust the seasonings at the end to suit your taste; a splash of lemon juice can brighten flavors.
- For gluten-free adaptation, substitute all-purpose flour with gluten-free flour and ensure bouillon is GF.
- Serve with crusty bread or a side salad to complete the meal.
Chef’s Secrets for Perfect Flavor
Creating a memorable Chicken and Dumplings soup is all about layering flavors and textures.
Start by sautéing your vegetables just until tender, allowing them to release their natural sweetness before adding the roux.
Whisking the butter and flour thoroughly prevents lumps and ensures a creamy, velvety soup base.
When cooking the dumplings, avoid overcrowding the pot, and let the steam do its work to achieve soft, pillowy dumplings.
Using evaporated milk instead of cream adds richness while keeping the soup lighter.
Finally, folding the chopped chicken in at the end preserves its tender texture and ensures every bite is balanced and satisfying.
Serving Suggestions for Maximum Enjoyment
Serve this hearty soup piping hot in deep bowls, garnished with fresh parsley for color and freshness.
Pair with crusty bread, garlic toast, or a warm biscuit to make it a complete meal.
For a lighter twist, add a side of steamed green vegetables or a crisp garden salad.
This recipe is also perfect for family-style dinners, potlucks, or meal prep, as it maintains its flavor and texture when reheated.
Drizzle a touch of extra virgin olive oil or a sprinkle of freshly grated Parmesan for an extra layer of richness.
Storage Tips for Long-Term Freshness
Leftover Chicken and Dumplings can be stored in an airtight container in the fridge for 3–4 days.
When reheating, do so gently over low heat to avoid overcooking the dumplings.
For longer storage, freeze the soup in portioned containers for up to 3 months.
Thaw overnight in the refrigerator before warming on the stove.
Avoid freezing the soup with dumplings already added if possible; instead, store the dumpling dough separately and add them fresh when reheating for optimal texture.
Always taste and adjust seasonings after reheating, as flavors can mellow over time.
Frequently Asked Questions
1. Can I use leftover or rotisserie chicken?
Absolutely! Skip cooking raw chicken and fold in cooked chicken at the end of the recipe. This method saves time and still produces tender, flavorful results.
2. Can I make the soup gluten-free?
Yes! Replace all-purpose flour with a gluten-free all-purpose blend and check that your bouillon is gluten-free. The dumplings may be slightly more delicate, so handle them gently.
3. Can I make this in a slow cooker?
Definitely. Sauté the vegetables and prepare the roux on the stovetop, then transfer everything to the slow cooker with broth, milk, and chicken.
Cook on low for 5–6 hours or high for 2–3 hours, then add the dumplings during the last 45 minutes of cooking.
4. How can I make dumplings extra fluffy?
Do not overmix the dough; stir until just combined. Use a wide pot with enough surface area so dumplings cook in a single layer and are steamed rather than boiled. Cover the pot while simmering to trap the steam.
5. Can I prepare this recipe ahead of time?
Yes! The soup base can be made a day ahead, but add dumplings just before serving to prevent them from becoming soggy.
You can also store leftover soup (without dumplings) in the freezer and cook fresh dumplings when ready to serve.
