Chicken and Dumplings

A cozy, creamy bowl of Chicken and Dumplings always hits the spot. This recipe brings together tender shredded chicken, soft vegetables, and fluffy biscuit-style dumplings, all simmered in a rich broth. I love how it transforms simple ingredients into a deeply comforting, homestyle meal that’s perfect for cooler weather or anytime I crave something hearty and warm.

Why You’ll Love This Recipe

I keep coming back to this chicken and dumplings recipe because it’s the perfect balance of comfort and convenience. Using rotisserie or leftover chicken saves time, while the dumplings come together with just a few pantry staples. The broth is creamy and flavorful, yet not too heavy, and each bite feels like a warm hug. Whether it’s a weeknight dinner or a weekend indulgence, this one-pot wonder delivers.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the soup:

2 tablespoons butter

1 medium onion, diced

3 cloves garlic, minced

3 carrots, peeled and sliced

2 celery stalks, sliced

1/2 teaspoon black pepper

1 teaspoon salt

1/2 teaspoon dried thyme

1/2 teaspoon poultry seasoning

1/3 cup all-purpose flour

6 cups chicken broth

1/2 cup heavy cream

3 cups cooked, shredded chicken (rotisserie or homemade)

1 cup frozen peas

For the dumplings:

2 cups all-purpose flour

1 tablespoon baking powder

1/2 teaspoon salt

1/4 teaspoon garlic powder

1/4 teaspoon dried parsley

3/4 cup milk

4 tablespoons unsalted butter, melted

Directions

I start by melting butter in a large pot over medium heat. Then I add the onion, carrots, and celery and cook them for about 5 to 6 minutes until they soften.

Next, I stir in the garlic, salt, pepper, thyme, and poultry seasoning and cook for another minute.

I sprinkle the flour over the veggies and stir until everything’s coated, then let it cook for 2 minutes more.

Gradually, I whisk in the chicken broth and bring it to a boil.

Once boiling, I reduce the heat to a simmer and stir in the heavy cream and shredded chicken. I let it cook uncovered for 10 minutes to let the flavors develop.

While the soup simmers, I make the dumplings by whisking together the flour, baking powder, salt, garlic powder, and parsley.

I stir in the milk and melted butter until the dough just comes together, being careful not to overmix.

Using a spoon, I drop tablespoon-sized portions of dough into the simmering soup.

I cover the pot with a lid and let the dumplings cook undisturbed for 15 minutes so they steam and puff up perfectly.

After that, I stir in the frozen peas and cook everything for another 5 minutes until they’re heated through.

I like to serve it piping hot, maybe with a sprinkle of herbs on top.

Servings and timing

This recipe makes 6 generous servings.

Prep Time: 15 minutes

Cook Time: 35 minutes

Total Time: 50 minutes

Calories per serving: Approximately 412 kcal

Variations

Herb Swap: Sometimes I change the herbs based on what I have—rosemary or sage add a different but delicious flavor.

Cream-Free Version: I’ve skipped the heavy cream before for a lighter broth, and it still turns out great.

Vegetable Add-ins: I’ve tossed in green beans or corn for more veggie variety.

Spicy Kick: A pinch of red pepper flakes gives it a little heat, which I enjoy on colder days.

Gluten-Free Option: I’ve used a 1:1 gluten-free flour blend for both the soup and dumplings with success.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 3 days.
To reheat, I warm it gently on the stove over low heat, adding a splash of broth or milk if the soup thickens too much. The dumplings reheat surprisingly well, holding their texture.

Related Recipes:

• Hot Apple Dumplings
• Chicken and Dumplings with Biscuits
• Easy Apple Dumplings

FAQs

How do I keep the dumplings from becoming dense?

I make sure not to overmix the dumpling dough and I always keep the lid on during cooking. That way, they steam properly and come out light and fluffy.

Can I use uncooked chicken instead of cooked?

Yes, I’ve done this by simmering raw chicken breasts in the broth until fully cooked, then shredding and returning them to the pot before adding the cream and dumplings.

Do the dumplings need to be flipped or stirred while cooking?

No, I leave them alone. Keeping the lid closed ensures they cook evenly from the steam, and disturbing them can make them fall apart.

Can I freeze chicken and dumplings?

I don’t recommend freezing the dumplings, as they can become mushy after thawing. But the base soup (without dumplings) freezes well, and I just make fresh dumplings when reheating.

How do I thicken the soup if it’s too runny?

I let it simmer uncovered a bit longer before adding the dumplings. If needed, I whisk in a small slurry of flour and broth to help it thicken.

Conclusion

Chicken and dumplings is one of those timeless meals I turn to whenever I need something warm, filling, and familiar. It’s hearty enough for a full dinner, yet easy enough for a weeknight. The creamy broth, tender chicken, and soft dumplings come together in one comforting dish I never get tired of making—or eating.

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