Chicken And Dumplings Recipe
Chicken and Dumplings is the ultimate cold-weather comfort dish, packed with tender chicken, fluffy dumplings, and a rich, creamy broth. It’s a nostalgic bowl that warms from the inside out.
This classic soup comes together with everyday ingredients and a simple method that delivers incredible depth of flavor. It’s a go-to favorite for cozy weeknights or feeding a hungry family.
What You’ll Need for Chicken and Dumplings
- Chicken breasts or thighs – The heart of the dish, adding rich protein and texture; thighs give extra flavor, but breasts work beautifully too.
- Carrots, celery, and onion – A classic aromatic trio that forms the flavor base for the soup.
- Evaporated milk – Lends a velvety, creamy richness without making the broth too heavy.
- Flour and butter – These thicken the broth into a luscious, stew-like consistency.
- Chicken broth and bouillon base – The backbone of flavor; using both adds bold, savory depth.
- All-purpose flour and baking powder – For light and fluffy homemade dumplings that soak up the soup’s flavor.
- Sour cream and milk (in dumplings) – Keeps the dumplings soft and tender, balancing the savory soup with a gentle tang.
How to Make Chicken and Dumplings in a Snap
Start by sautéing onion, carrots, and celery in olive oil until fragrant. Stir in garlic, then melt butter and whisk in flour to create a roux.
Slowly pour in the chicken broth, stirring constantly, and add herbs and seasonings. Submerge the chicken and simmer until it’s tender and cooked through. Remove the chicken, shred it, and set aside.
Add evaporated milk and peas to the pot while it simmers. Then, mix up a quick dumpling dough and drop spoonfuls into the bubbling soup. Cover and simmer until the dumplings puff up and cook through.
Return the shredded chicken to the pot, gently stir, and serve the dish hot, topped with fresh parsley for a vibrant finish.
Tips for Perfect Dumplings and Flavorful Broth
Use a wide, shallow pot to give dumplings enough space to cook evenly. Be careful not to overmix the dough—it should be just combined to keep the dumplings tender.
Don’t skip the bouillon base—it adds a slow-simmered taste without hours on the stove. For a richer broth, opt for chicken thighs over breasts.
Want to add more vegetables? Frozen corn or diced potatoes are great options. For a spiced twist, toss in a pinch of smoked paprika or a dash of hot sauce.
Leftovers Worth Saving: How to Store Chicken and Dumplings
Store leftover chicken and dumplings in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove or microwave, adding a splash of broth or milk if needed.
To freeze, let the soup cool completely. Transfer to freezer-safe containers, leaving room for expansion, and freeze for up to 3 months. Thaw overnight in the fridge and reheat slowly on the stove, stirring gently to avoid breaking up the dumplings.
Whether made fresh or enjoyed as leftovers, this hearty classic never disappoints.
Chicken And Dumplings Recipe
Ingredients
For the Soup:
- 6 cups low-sodium chicken broth
- 12 oz evaporated milk
- 1½ pounds boneless skinless chicken breasts or thighs
- ¼ teaspoon dried rosemary
- 4 teaspoons chicken bouillon paste or 4 bouillon cubes
- 2 large carrots diced
- ¼ teaspoon dried sage
- 1 yellow onion chopped
- ½ cup frozen peas
- 1 clove garlic minced
- ¼ teaspoon dried thyme
- 2 celery ribs diced
- 2 tablespoons olive oil
- 1 teaspoon kosher salt
- 5 tablespoons unsalted butter
- 1/3 cup all-purpose flour
- ½ teaspoon freshly ground black pepper
- Fresh chopped parsley for garnish
For the Dumplings:
- 2 tablespoons butter melted
- ¾ cup milk
- ½ teaspoon kosher salt
- 1 tablespoon baking powder
- 1⅔ cups all-purpose flour
- ¼ cup sour cream
Instructions
- Warm a large pot over medium heat and pour in the olive oil. Once heated, introduce the diced celery, carrots, and chopped onion. Sauté for 3 minutes until beginning to soften, then add minced garlic and cook for an additional 30 seconds. Incorporate the butter and whisk in the flour thoroughly for 1 minute, forming a roux.
- Gradually pour in the chicken broth while scraping up any bits from the bottom of the pot. Stir in the bouillon, followed by thyme, sage, rosemary, salt, and black pepper. Add the chicken and bring to a boil. Cover with a lid, reduce heat, and allow to simmer for 10 minutes or until the chicken is thoroughly cooked. Remove the chicken and set it aside on a cutting board. Stir in evaporated milk and frozen peas.
- In the meantime, prepare the dumplings by blending flour, baking powder, and salt in a mixing bowl. Form a well in the center and add the milk, sour cream, and melted butter. Mix gently until just combined, avoiding overmixing.
- Bring the soup back to a gentle simmer. Use a teaspoon to drop small portions of dough evenly over the surface. Cover with a lid and let simmer on low for 12–15 minutes. Uncover, stir carefully to separate the dumplings, and test one for doneness. If not fully cooked, cover again and simmer for a few more minutes. Dice the cooked chicken and return it to the soup.
- Serve hot, garnished with freshly chopped parsley
