Why I Love This Recipe
- Comforting – One of my favorite soups to enjoy on a chilly day, homemade Chicken and Dumplings soup hits the spot every single time!
- Crowd Pleaser – Every age family member loves this meal. It’s full of flavor, loaded with fresh veggies and homemade dumplings and lower in sodium than store-bought. The taste can’t be beat.
How to Make Chicken and Dumplings
Sauté Veggies: Heat a large pot with oil over medium heat. Add celery, carrots and onion and sauté for 3 minutes then add garlic and sauté for 30 seconds. Dump in butter and flour and whisk well for 1 minute.
Make Ahead and Freezing Instructions
To Make Ahead: Make this easy chicken and dumplings 1-3 days ahead of time, excluding the dumplings. When ready to eat, rewarm on the stove, bring to a simmer and add dumplings.Recipe Variations
- Chicken: I recommend thighs, because they have more fat and won’t dry out or overcook as easily, but breast meat will also work. To use rotisserie or leftover cooked chicken (or turkey), simply skip the step of cooking the chicken, and stir in cooked chicken just before cooking the dumplings.
- Bouillon: I use chicken better than bouillon base because the flavor is bolder, but 4 regular chicken bouillon cubes may be used.
- Slow Cooker Chicken and Dumplings: Prepare steps 1 and 2 in a skillet. Add everything to slow cooker, and add chicken. Cook on low for 5-6 hours or High for 2-3 hours. Make dumplings and spoon them over the top of the hot soup, as directed in this recipe. Press them under the liquid a little before applying the lid. Slow cook on HIGH for 45 minutes. Break dumplings apart if needed and test for doneness.
Chicken and Dumplings
Author: Lauren Allen Servings: 6 Calories: 635 Cost: 8 Prep: 15 Minutes Cook: 40 Minutes Total: 55 Minutes- 2 tablespoons olive oil
- 2 celery , ribs, diced
- 2 carrots , large, diced
- 1 yellow onion , chopped
- 1 clove garlic , minced
- 5 tablespoons unsalted butter
- 1/3 cup all-purpose flour
- 6 cups low-sodium chicken broth
- 4 teaspoons chicken bouillon paste , better than bouillon base*
- 1/4 teaspoon dried thyme
- 1/4 teaspoon dried sage
- 1/4 teaspoon dried rosemary
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1 1/2 pounds boneless skinless chicken thighs , or chicken breasts*
- 12 oz evaporated milk , canned
- ½ cup frozen peas
- fresh chopped parsley, for garnish
- 1 2/3 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon kosher salt
- 3/4 cup milk
- ¼ cup sour cream
- 2 Tablespoons butter , melted
Sauté Veggies: Heat a large pot over medium heat. Add oil. Once hot, add celery, carrots and onion and sauté for 3 minutes. Add garlic and sauté for 30 seconds. Add butter and flour and whisk well for 1 minute. Add Broth and Seasonings: Gradually stir in the chicken broth and bouillon, scraping up anything stuck to the bottom of the pot. Add thyme, sage, rosemary, salt and pepper.
Add chicken and bring mixture to a boil. Cover the pot with a lid, reduce heat and simmer for 10 minutes, or until chicken is cooked through. Remove chicken to a cutting board and rest for 5 minutes before chopping or shredding into small pieces. Return chicken to the pot and add evaporated milk and peas.
Make Dumplings: Combine flour, baking powder, and salt in a bowl. Make a well in the center and add milk, sour cream and melted butter. Stir until combined, but don’t over mix.
Add Dumplings: Bring soup to a simmer and then use a small spoon to drop teaspoon-sized amounts of dough all over the top of the simmering soup (the dumplings will double in size as they cook).
Cover the pot and simmer on low for 12-15 minutes. Remove lid, gently stir to break dumplings apart, and scoop out a dumpling to check for doneness. If still doughy, cover and cook for a few more minutes, until tender. Taste and adjust seasonings if desired.
Serve warm, with a sprinkle of fresh chopped parsley on top.
Pro Tip: Choose a wide pot to cook the soup, over a narrow/tall pot, so there is more surface area to add the dumplings in a single layer.
Chicken: I recommend thighs, because they have more fat and won’t dry out or overcook as easily. But breast meat will also work. To use rotisserie or leftover cooked chicken (or turkey LINK), simply skip the step of cooking the chicken, and stir in cooked chicken just before cooking the dumplings.
Bouillon: I use chicken better than bouillon base because the flavor is bolder, but 4 regular chicken bouillon cubes may be used.
Make Ahead Instructions: Make the soup 1-3 days ahead of time, excluding the dumplings. When ready to eat, rewarm on the stove, bring to a simmer and add dumplings.
Freezing Instructions: Leftover soup may be frozen for up to 3 months. Thaw overnight in the fridge before rewarming on the stove.
Slow Cooker Chicken and Dumplings: Prepare steps 1 and 2 in a skillet. Add everything to slow cooker, and add chicken. Cook on low for 5-6 hours or High for 2-3 hours. Make dumplings and spoon them over the top of the hot soup, as directed in this recipe. Press them under the liquid a little before applying the lid. Slow cook on HIGH for 45 minutes. Break dumplings apart if needed and test for doneness.
Calories: 635kcal Carbohydrates: 50g Protein: 39g Fat: 31g Saturated Fat: 14g Polyunsaturated Fat: 3g Monounsaturated Fat: 11g Trans Fat: 1g Cholesterol: 165mg Sodium: 3460mg Potassium: 943mg Fiber: 3g Sugar: 11g Vitamin A: 5190IU Vitamin C: 6mg Calcium: 383mg Iron: 4mg
