One of the most irresistible and quintessential of all comfort foods, this Easy Chicken and Dumplings Recipe comes with big, fluffy homemade dumplings and juicy shredded chicken in a light, and creamy vegetable-filled broth. An instant family-favorite, enjoy this humble one-pot Chicken and Dumplings any day of the week!
Chicken and Dumplings
A classic Southern favorite, Chicken and Dumpings is a hearty comfort food believed to have originated sometime during the Great Depression.
Traditionally, Chicken and Dumplings are made by preparing a broth by boiling an entire chicken in water, then using the broth to cook the dumplings. Given the harsh economic times, the addition of vegetables was not always possible, but popular options included chopped carrots, celery, and turnip greens.
Dumplings, made from a mixture of flour, shortening (or butter), and milk (or other liquid), are either rolled out flat and cut into thick strips, dropped, or formed into a ball. In some cases, as in this recipe, fresh herbs such as parsley, thyme, dill, or chives will be added to the dumpling dough before cooking.
Ingredients in Chicken and Dumplings
There are two main ingredient parts to any Chicken and Dumpling Recipe. The first part is the soup base which includes the broth, veggies, and chicken. The second part is the dumplings.
Soup Base Ingredients-
- olive oil
- all-purpose flour
- white wine
- chicken breasts
- bay leaves
- half and half
- fresh parsley
- fresh thyme
I decided to add a mix of onion, carrots, celery, and peas as the vegetable base for this Chicken and Dumplings Recipe. If you have any other favorites, feel free to have fun, but I’m all about the classics (especially when preparing such a classic comfort food).
- all-purpose flour
- baking powder
- salt + pepper
- fresh thyme
How to make chicken and dumplings
If this is your first time making Chicken and Dumplings, worry not! This pot of creamy deliciousness is super easy to make. And although it includes homemade dumplings, don’t let that scare you away. It’s as easy as mixing a few ingredients together, scooping together with an cookie scoop, and dropping into a simmering pot.
Ok, let’s get started.
- Cook the vegetables. Melt the butter and add the olive oil to a large, heavy-bottomed pot or Dutch oven over medium heat. Add the onion, carrots, and celery and cook until vegetables begin to soften. Add the garlic and sauté for one minute more.
- Add the flour and broth. Sprinkle the vegetables with the salt, pepper, and flour, stirring continuously for one minute to prevent burning. Slowly whisk the water (or chicken stock) and dry white wine in with the vegetables and bring to a boil.
- Add the chicken and boil. Add the chicken, sugar, and bay leaves, cover, and reduce heat to low. Simmer for approximately 25 minutes.
- Prepare the dumplings. In a large bowl whisk together the flour, baking powder, salt, pepper, and thyme. Use a spoon or spatula to dig a well, or hole, in the middle of the flour mixture. Add the milk and butter to the center and use a wooden spoon to mix together into a giant dough ball. Set aside.
- Remove the chicken and shred. Remove the chicken from the pot and set aside. Shred. Add the shredded chicken and frozen peas to the pot. Return to a low boil.
- Cook the dumplings. Use a large cookie scoop to form equal-sized dumplings. Add each dumpling, one at a time, directly into the simmering soup, each in a different part of the pot. Gently press each dumpling down to submerge beneath the broth. Cover and reduce heat to low. Cook dumplings for approximately 20 minutes.
- Add the half-and-half. Once the dumplings are fully cooked, remove the cover and stir in the half-and-half, parsley, and chopped thyme. Stir to combine.
- Serve. Garnish with fresh chopped parsley, thyme, or hot sauce, if desired.
With just a few primary ingredients (flour, baking powder, milk, and butter), these dumplings are crazy easy to make. All you need is a bowl, a wooden spoon, and a few minutes. No fancy mixers required.
You may prepare and add dumplings in several different ways-
- Roll out the dough into a thin sheet and slice it into thick, short “noodles”.
- Roll into balls (imagine meatballs).
- Scoop and drop directly into the pot using a cookie scoop.
Any guesses which one I went with? #3 of course! By far the easiest, all this requires is a cookie scoop (or large soup spoon). Add the dumplings, one by one, to the simmering pot of soup, cover, and let the magic happen.
Now, these dumplings will expand in size quite a bit as they cook. As such, be sure not to add all the dumplings in one place in the pot. Instead, drop them all in their own little spot in the simmering pot.
Tips and Tricks for making Chicken and Dumplings
- To thicken your Chicken and Dumplings you may wish to sprinkle additional flour on top of the vegetables before adding the broth. You may also simmer the dumplings for a longer period of time, or, add 1-2 teaspoons of cornstarch at the end of cooking.
- For a creamier Chicken and Dumpling Recipe, swap the half-and-half for cream, adding more or less to taste. I like to add half-and-half as it feels like the best of both worlds.
- For a healthier soup, skip the half-and-half altogether.
- If you’re short on time, grab a can of canned biscuits and use those instead. I don’t, however, recommend simmering the store-bought pre-made biscuits for longer than needed.
How to Store Chicken and Dumplings
Lucky for us, this Chicken and Dumplings Recipe tastes awesome leftover. For that reason, I strongly recommend making a BIG pot of this delicious comforting goodness to enjoy all week.
If you’re not really into eating the same thing two days in a row, you can easily freeze the leftovers for a quick family meal or in pre-portioned containers for lunch.
How to freeze Chicken and Dumplings:
- Allow the soup to cool completely. I recommend refrigerating overnight, if possible.
- Transfer the leftover dumplings to their own freezer-safe ziplock bag, removing as much air as possible from the bag. Seal completely. Add the soup base with the chicken and vegetables to a separate gallon-size ziplock bag. Again removing as much air as possible and sealing completely.
- Transfer to the freezer.
- Remove both the soup base and the dumplings from the freezer.
- Transfer the soup to a large, wide, soup pot over medium-high heat. Allow soup to come to a low boil.
- Meanwhile, place the bag with the dumplings in a warm water bath to start the thawing process. Once soup is simmering, add the dumplings, one by one, and cover. Allow dumplings to cook until fully reheated.
If you try making this Easy Chicken and Dumpling Recipe, please leave me a comment and let me know! I always love to hear your thoughts.
For more soup recipes check out,
- Easy Chicken Tortilla Soup Recipe
- Cioppino Recipe (Seafood Stew)
- Ham and Bean Soup Recipe (Crock Pot)
- Albondigas Soup Recipe (Mexican Meatball Soup)
- Pho Recipe- How to Make Vietnamese Noodle Soup
- Rainbow Garden Vegetable Soup
- Homemade Chicken Noodle Soup Recipe
- Easy Minestrone Soup Recipe (Stovetop + Slow Cooker)
DON’T FORGET TO PIN AND SHARE THIS EASY AND DELICIOUS CHICKEN AND DUMPLINGS TO ENJOY AND SERVE ALL YEAR LONG.
REMEMBER TO SUBSCRIBE TO THE FORKED SPOON NEWSLETTER FOR FREE AND RECEIVE WEEKLY RECIPE NOTIFICATIONS DELIVERED STRAIGHT TO YOUR INBOX!
Easy Chicken and Dumplings Recipe
- 1 tbsp butter
- 1 tbsp olive oil
- 1 large onion - chopped
- 5 large carrots - carrots
- 5 celery ribs - chopped
- 6 cloves garlic - minced
- 2 tsp salt - plus more to taste
- 1 tsp fresh black pepper
- 1/4 cup all-purpose flour
- 8 cups water
- 1/2 cup white wine
- 2 pounds boneless skinless chicken breasts
- 1 tsp sugar
- 2 bay leaves
- 1 pound fresh or frozen peas
- 1 cup half and half
- 1/4 cup chopped fresh parsley - plus more for serving
- 1 tbsp fresh minced thyme - plus more for serving
- Melt the butter and add the olive oil to a large, heavy-bottomed pot or Dutch oven over medium heat.
- Add the onion, carrots, and celery to the pot and cook, stirring occasionally, for 8-10 minutes, or until vegetables begin to soften. Add the garlic to the vegetables and sauté for 1 minute, stirring often.
- Sprinkle with the salt, pepper, and flour, stirring well to combine. Cook for 1 minute, stirring often to prevent burning.
- Slowly whisk the water or chicken stock and dry white wine in with the vegetables and bring to a boil. Add the chicken, sugar, and bay leaves, cover, and reduce heat to low. Simmer for approximately 25 minutes, or until chicken is fully cooked and vegetables have softened.
- Meanwhile, as the soup simmers, prepare the dumplings. In a large bowl whisk together the flour, baking powder, salt, pepper, and thyme. Use a spoon or spatula to dig a well, or hole, in the middle of the flour mixture. Add the milk and butter to the center. Use a wooden spoon to mix together into a giant dough ball. Set aside.
- Once the chicken is fully cooked, remove from the pot and allow to rest until cool enough to shred. Add the peas and the chicken to the pot.
- Use a large cookie scoop to form equal-sized dumplings. Add each dumpling, one at a time, directly into the simmering soup, each in a different part of the pot.
- Once each dumpling has been added to the pot, gently press them down to submerge beneath the broth. Cover and reduce heat to low. Cook dumplings for approximately 20 minutes.
- Once the dumplings are fully cooked, remove the cover and gently add half and half, parsley, and chopped thyme. Stir to combine.
- Best served hot. Garnish with fresh chopped parsley, thyme, or hot sauce, if desired.
- If the dough is dry, add additional milk, 1 tablespoon at a time, until dough comes together.