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Easy Chicken and Dumplings Recipe

Chicken and Dumplings

iamwinfred
A warm bowl of chicken and dumplings is pure comfort food at its finest. This classic dish combines tender shredded chicken, hearty vegetables, and fluffy homemade dumplings in a rich, savory broth — all ready in about an hour using simple pantry staples you likely already have on hand.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Course Soup
Cuisine American
Servings 6 servings
Calories 420 kcal

Equipment

  • Large pot or Dutch oven For cooking the soup base
  • Cutting board For chopping vegetables
  • Chef's knife For precise cutting
  • Mixing bowl For preparing the dumpling dough
  • Wooden spoon For stirring the soup and dough
  • Measuring cups and spoons For accurate ingredient measurements
  • Two forks For shredding the cooked chicken

Ingredients
  

For the Soup Base

  • 2 tbsp olive oil
  • 1 medium onion diced
  • 2 carrots sliced
  • 2 celery stalks sliced
  • 3 cloves garlic minced
  • 1.5 lbs boneless skinless chicken breasts about 680g
  • 6 cups chicken broth about 1.4 liters; use low-sodium if preferred
  • 1 tsp dried thyme
  • 1 tsp dried parsley
  • 1 bay leaf
  • salt and pepper to taste
  • 1 cup heavy cream 240ml; optional, for a creamier texture

For the Dumplings

  • 2 cups all-purpose flour 240g
  • 1 tbsp baking powder make sure it's fresh for best results
  • 1 tsp salt
  • 1 cup milk 240ml; plant-based milk works for dairy-free
  • 4 tbsp butter melted; about 57g

For Garnish

  • fresh parsley chopped; optional

Instructions
 

  • Heat 2 tablespoons of olive oil in a large pot or Dutch oven over medium heat. Add the diced onion, carrots, and celery and sauté for 5–7 minutes until softened, then stir in the minced garlic and cook for 1 more minute.
  • Add the chicken breasts, chicken broth, thyme, parsley, bay leaf, salt, and pepper to the pot. Bring to a boil, then reduce heat to low, cover, and simmer for 20–25 minutes until the chicken reaches an internal temperature of 165°F (74°C).
  • Remove the chicken breasts and let rest for 2–3 minutes, then shred using two forks. Return the shredded chicken to the pot and stir in the heavy cream (if using), letting it heat through for 2–3 minutes.
  • In a mixing bowl, whisk together the flour, baking powder, and salt, then stir in the milk and melted butter until a soft, shaggy dough just comes together — do not overmix.
  • Drop tablespoon-sized portions of dough into the gently simmering soup, immediately cover with the lid, and cook for 15–20 minutes without lifting the lid until dumplings are cooked through.
  • Remove and discard the bay leaf, taste and adjust seasoning, then ladle into bowls ensuring each serving has chicken, vegetables, and dumplings. Garnish with fresh chopped parsley if desired and serve immediately.

Notes

  • Do not overmix the dumpling dough — stir just until the ingredients come together for light, fluffy dumplings.
  • Keep the lid on while the dumplings cook; lifting it releases the steam needed for them to rise properly.
  • Make sure your baking powder is fresh (check the expiration date) for the best rise.
  • For a thicker broth, reduce chicken broth by 1 cup or stir in a slurry of 2 tablespoons flour mixed with ¼ cup water.
  • Save time by using rotisserie chicken — shred about 3 cups of meat and add after sautéing the vegetables, simmering for just 10 minutes before adding dumplings.
  • For gluten-free dumplings, substitute all-purpose flour with a 1:1 gluten-free baking blend and use certified gluten-free baking powder.
  • For dairy-free, use unsweetened plant-based milk (almond or oat) and vegan butter in the dumplings, and skip the heavy cream.
  • Leftovers keep in an airtight container in the refrigerator for up to 3 days; add a splash of broth when reheating to restore consistency.
  • Freeze the soup base (without dumplings) for up to 3 months — dumplings become soggy when frozen; make fresh dumplings when reheating.
  • Add frozen peas, corn, or green beans in the last 10 minutes for extra vegetables and color.

Nutrition

Serving: 1BowlCalories: 420kcalCarbohydrates: 35gProtein: 28gFat: 18gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 85mgSodium: 1100mgPotassium: 450mgFiber: 2gSugar: 4gVitamin A: 60IUVitamin C: 10mgCalcium: 15mgIron: 12mg
Keyword chicken and dumplings, comfort food, easy chicken soup, homemade dumplings, one pot meal
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