Creamy Homemade Chicken and Dumplings is pure comfort! With its tender chunks of chicken and veggies and drop-style dumplings, this thick and delicious soup is a favorite for all ages and palates!
Chicken and dumplings is a go-to for cooler weather, rainy nights, or anytime we need some stick-to-your-ribs comfort.
While this all-in-one meal can stand on its own, you can serve it alongside a simple green salad or roasted broccoli to balance out the richness of the soup.
Soup Ingredients
All ingredients for this recipe are shown in the pic below and special notes are made in this bulleted list to assist you.
- Chicken. Boneless skinless chicken thighs are preferred here since they yield a better texture than breasts which tend to dry out quicker.
- Low-sodium chicken base. This adds tremendous chicken flavor to the chicken and dumplings soup. You can also use additional chicken base to create the chicken stock for the soup or you can use homemade chicken stock.
- Wine. Use a dry white wine, such as Sauvignon Blanc. If you can’t have alcohol, simply omit the wine.
See the recipe card for full information on ingredients and quantities.
Dumpling Ingredients
- Flour. Cake flour will yield the best results, but you can also use all-purpose flour if that’s what you have.
- Herbs and spices. Fresh sage and dried thyme along with granulated garlic and onion powder make a great combo and add excellent flavor to the dumplings.
See the recipe card for full information on ingredients and quantities.
First, Sear the chicken and make the soup
- Dice 1 medium onion, 2 large carrots, and 2 ribs of celery. Mince 5 cloves of garlic, 3 tablespoons of flat-leaf parsley, and 3 green onions. Set the veggies aside and place 2 pounds of boneless skinless chicken thighs on a plastic cutting board and pat them dry very well with paper towels. Season the thighs on both sides with salt and pepper. (Photo #1)
- Heat a Dutch oven or other heavy pot with a wide opening to medium heat and add 2 tablespoons of olive oil. Once shimmering, add the chicken thighs and sear on both sides until brown, about 5 minutes. Work in batches if needed to prevent crowding. Once seared, remove the chicken thighs and place on a cutting board to cool. Once cool, chop the chicken into bite-sized chunks. (Photo #2)
- To the same pot, add 5 tablespoons of unsalted butter, the onion, carrot, and celery, and a pinch of salt and saute until the veggies are soft, about 7-10 minutes. (Photo #3)
- Add the garlic and cook for another 1-2 minutes or until fragrant, then add 7 tablespoons of all-purpose flour, mix well and cook until no white specks appear, about 2 minutes. (Photo #4)
- Turn the heat up to high and add 1/2 cup of dry white wine, mix well and cook for 30 seconds. (Photo #5)
- Add 5 cups of low-sodium chicken stock or broth along with 1 tablespoon of Better Than Bouillon reduced-sodium chicken base and using use a nylon whisk or wooden spoon to scrape the bottom of the pan and dislodge any brown bits. (Photo #6)
- Add the chunks of chicken, along with 2 teaspoons worth of fresh sage (for dried sage use 1/2-3/4 teaspoon), 1 teaspoon of dried thyme, 2 teaspoons of Worcestershire sauce, 1 cup of frozen peas, and 1 cup of heavy cream. (Photo #7)
- Bring the mixture to a boil, then reduce the heat to low and cover the pot leaving it slightly ajar. Let the soup simmer for at least 15 minutes then taste test and adjust salt and pepper as needed. (Photo #8)
For the dumplings
- While the soup simmers, add 2 cups of cake flour, 2 teaspoons of baking powder, 1/2 teaspoon of fine sea salt, 1 teaspoon of onion powder, 1/2 teaspoon of dried thyme, 1/2 teaspoon of dried sage (or 2 teaspoons of chopped fresh sage), and 1/2 teaspoon of granulated garlic to a large bowl and mix to combine. Add 3 tablespoons of melted butter, 1/4 cup of sour cream, and 3/4 cup of whole milk and gently mix the batter until combined. (Photo #1)
- Using a small to medium-sized cookie scoop, pick up and drop the dumpling batter into the soup. (Photo #2)
- Continue to drop the dumplings in leaving a bit of space between each one since they’ll increase in size as they cook. After dropping the dumplings, cover the pot leaving it slightly ajar, and after 12-15 minutes, check the dumplings for doneness. Once the dumplings are tender, remove the pot from the heat. (Photo #3)
- Top the chicken and dumplings with parsley and green onions, serve in bowls, and enjoy! (Photo #4)
Top tips
- The pot. The dumplings shouldn’t be layered on top of one another so for that reason I recommend using the pot with the widest possible top. A round Dutch oven works well, but an oval-shaped Dutch oven would be even better.
- Cookie scoop. Using a small or medium cookie scoop for dropping the dumplings helps tremendously!
- Thickness. Chicken and dumplings can be served as thick or thin as you like it. The soup thickens as the dumplings are cooked in it. If after adding the dumplings you find it’s still not thick enough, make a slurry of cornstarch and water and add it to the pot. If it’s too thick, add a touch of water or chicken stock to thin.
More comfy chicken recipes
If you love the comfort of chicken and dumplings, check out these other great recipes!
- Chicken paprikash – Hungarian chicken stew with paprika and dumplings.
- Coq au vin – French stew with braised chicken, red wine, vegetables, mushrooms, and herbs.
- Chicken fricassee – creamy stew with chicken pieces in a white wine cream sauce with carrots, celery, mushrooms, and onions.
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Homemade Chicken and Dumplings
Creamy and comforting homemade chicken and dumplings is a delicious one-pot meal that's loaded with chunks of tender chicken and veggies, and pillowy dumplings simmered in a thick soup and finished with fresh parsley and green onion.
Ingredients
For the soup
- 2 tablespoons olive oil
- 2 pounds boneless skinless chicken thighs
- 5 tablespoons butter
- 1 medium onion diced
- 2 large carrots diced
- 2 ribs celery diced
- 5 cloves garlic minced
- 7 tablespoons all-purpose flour
- 1/2 cup dry white wine optional
- 5 cups low-sodium chicken broth or stock
- 1 tablespoon Better than Bouillon reduced-sodium chicken base
- 1 cup frozen peas
- 2 teaspoons Worcestershire sauce
- 1/2 teaspoon ground dried sage
- 1 teaspoon dried thyme
- 1 cup heavy cream
- 3 tablespoons flat-leaf Italian parsley minced
- 3 green onions minced
- salt and pepper to taste
For the dumplings
- 2 cups cake flour can sub all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon fine sea salt
- 1 teaspoon onion powder
- 1/2 teaspoon granulated garlic
- 1/2 teaspoon dried thyme
- 1/2 teaspoon ground dried sage
- 3/4 cup whole milk
- 3 tablespoons butter melted
- 1/4 cup sour cream
Instructions
For the soup
- Pat the chicken thighs very dry with paper towels and season with salt and pepper on both sides.
- Heat a "wide" Dutch oven or pot to medium heat and add the olive oil. Once shimmering, add the chicken thighs and sear on both sides until browned (about 5 minutes per side). Remove the chicken pieces to a cutting board. Once the chicken cools, chop it into bite-sized pieces.
- Add the butter onion, carrot, and celery along with a pinch of salt and saute until soft (about 7-10 minutes). Add the garlic and cook for another 1-2 minutes or until fragrant.
- Add the flour and mix well, cooking until no white specks appear (about 2 minutes). Turn the heat to high and add the white wine and mix well. Cook for 30 seconds, then add the chicken stock and chicken base while whisking and scraping the bottom of the pot with a wooden spoon to remove any brown bits.
- Add the chicken pieces, thyme, sage, Worcestershire sauce, peas, and heavy cream. Once boiling, turn the heat down to low and cover the pot leaving it slightly ajar. Let the soup simmer for at least 15 minutes. Taste the soup and adjust salt and pepper if required.
For the dumplings
- In a large mixing bowl, combine the cake flour, baking powder, onion powder, granulated garlic, thyme, sage, and salt.
- Add the melted butter, sour cream, and milk. Gently mix the batter until just combined.
- Using a small cookie scoop drop dumplings into the soup, leaving a bit of space between each one since they will increase in size. After dropping the dumplings, again cover with the lid, leaving it slightly ajar. After 12-15 minutes taste a dumpling and check for tenderness. Once the dumplings are tender remove the pot from the heat and top with parsley and green onions. Enjoy!
Notes
- Using the widest pot possible is recommended since this will allow you to fit more dumplings. If using a more traditional-sized pot, you can do multiple batches. Simply remove the first batch of cooked dumplings and the next batch.
- Reduced sodium chicken base and homemade chicken stock are recommended for this recipe.
- Making the soup a day ahead will greatly improve the flavor. Make the dumplings the day you intend to serve the dish.
- Leftovers can be saved in the fridge for up to 3 days and can be reheated in the microwave or on the stovetop.
Nutrition
Calories: 714kcal | Carbohydrates: 45.5g | Protein: 17.6g | Fat: 50.4g | Saturated Fat: 30.5g | Cholesterol: 161mg | Sodium: 996mg | Potassium: 313mg | Fiber: 3g | Sugar: 10.8g | Calcium: 68mg | Iron: 3mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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Jim, Tara,
I followed the directions and it turned out fabulous. The entire family loved it!
Thanks so much for another great recipe.
We’re so happy you enjoyed, Lori! Thanks for the comment!
While this was tasty, it’s a lot of prep work. I was a bit confused by the instructions too. You really need to read them carefully and set the ingredients up separately (different counter areas!) to avoid mixing up ingredients especially the herbs. It make a lot of broth too so I ended up not keeping all of it when I put the leftovers in a container. Not sure if I’ll make it again as there are similar recipes that are easier and use less ingredients. However, I use a lot of S&F recipes because I like them!
Delicious Recipes!!Thank You.