Go Back
+ servings
4.7 from 10 votes

Easy Chicken and Dumplings Recipe

This Easy Chicken and Dumplings Recipe comes with big, fluffy homemade dumplings and juicy shredded chicken in a light and creamy vegetable-filled broth. 
Prep Time15 mins
Cook Time1 hr
Total Time1 hr 15 mins
Course: Soup
Cuisine: American
Servings: 6 servings
Calories: 557kcal


  • 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

For the Dumplings

  • 2 cups all-purpose flour
  • 1 tbsp plus 1 tsp baking powder
  • 1 tsp salt
  • 1/2 tsp freshly cracked black pepper
  • 2 tbsp fresh thyme
  • 2/4 cup milk
  • 4 tbsp butter melted


  • 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.


  1. If the dough is dry, add additional milk, 1 tablespoon at a time, until dough comes together.
  2. 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.
Originally published on January 8, 2019


Calories: 557kcal | Carbohydrates: 47g | Protein: 39g | Fat: 21g | Saturated Fat: 10g | Cholesterol: 137mg | Sodium: 1506mg | Potassium: 1130mg | Fiber: 3g | Sugar: 4g | Vitamin A: 2510IU | Vitamin C: 10.1mg | Calcium: 240mg | Iron: 3.7mg
Did you make this recipe?Tag @theforkedspoon and hashtag it #theforkedspoon and please leave your star rating in the comment section on this post.