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Simple Homemade Chicken and Dumplings Recipe

Did you know that one cup of chicken and dumplings contains approximately 351.4 calories, 38.3 grams of protein, 13.5 grams of fat, and 19.6 grams of carbohydrates? This soul-warming classic delivers restaurant-quality results in just 90 minutes — a comforting, hearty meal that feels like home.
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Prep Time 25 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 30 minutes
Servings: 6 servings
Course: Soup
Cuisine: American
Calories: 351
Ingredients Method Notes

Ingredients
  

  • 2 tablespoons olive oil
  • 2 celery ribs diced
  • 2 large carrots 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 or homemade stock concentrate
  • 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 breasts or thighs
  • 12 ounces evaporated milk or heavy cream
  • 1/2 cup frozen peas
  • Fresh chopped parsley for garnish
  • -- For the dumplings --
  • 1 2/3 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon kosher salt
  • 3/4 cup milk or buttermilk
  • 1/4 cup sour cream
  • 2 tablespoons butter melted

Method
 

  1. Heat 2 tablespoons olive oil in a large, heavy pot over medium heat. Add diced celery, carrots, and chopped onion; cook 3 minutes until softened and glossy but not browned.
  2. Stir in minced garlic and cook 30 seconds until fragrant.
  3. Add 5 tablespoons butter and let melt, then whisk in 1/3 cup flour to form a roux; cook 1 minute while whisking to avoid lumps.
  4. Gradually whisk in 6 cups chicken broth and 4 teaspoons bouillon paste, scraping up any browned bits. Add thyme, sage, rosemary, salt, and pepper; stir to combine.
  5. Nestle chicken into the broth, bring to a gentle boil, then cover, reduce heat to low, and simmer 10 minutes until chicken reaches 165°F. Remove chicken to a cutting board to finish later.
  6. Stir 12 ounces evaporated milk and 1/2 cup frozen peas into the simmering broth; keep at a gentle simmer.
  7. Make dumpling batter: combine 1 2/3 cups flour, 1 tablespoon baking powder, and 1/2 teaspoon salt. Make a well and add 3/4 cup milk, 1/4 cup sour cream, and 2 tablespoons melted butter; stir until just combined (do not overmix).
  8. Drop teaspoon-sized portions of dumpling dough onto the surface of the simmering soup. Cover immediately and simmer on low, undisturbed, for 12–15 minutes.
  9. Test a dumpling for doneness; it should be fluffy and cooked through. Shred reserved chicken and return it to the pot; stir gently to combine.
  10. Garnish with fresh chopped parsley and serve immediately.

Notes

Use thighs for richer flavor or breasts for a leaner version. Remove chicken after the short simmer to avoid overcooking and shred it before returning. For best dumpling texture, do not overmix batter and do not lift the lid while they steam.