Chicken and Dumplings
If you’re looking for the best homemade recipe for Chicken and Dumplings, you’ve come to the right place. This thick and creamy chicken soup is loaded with so much cozy flavor, and it’s topped with perfectly cooked, light and airy dumplings.
Be sure to try my Chicken Stew recipe next! It’s hearty and so delicious!
Trust me when I say, this is the most flavorful recipe for Chicken and Dumplings! This recipe is made from scratch and uses techniques to ensure the juiciest chicken, most flavorful homemade soup, and airy, fluffy dumplings that steam to perfection.
What are Chicken and Dumplings
- Chicken and Dumplings start with a savory chicken soup with vegetables in a creamy broth.
- The soup is topped with uncooked dumplings that are then steamed on top.
- It’s a popular comfort food in the Southern US, and can vary in terms of how thick the soup is and what kind of dumplings are used.
What Kinds of Dumplings Are There
There are typically 3 different types that are used for Chicken and Dumplings:
- Drop- (What we use in this recipe.) These are dumplings where we simply scoop the dough up right from the bowl and drop them into the soup for steaming.
- Rolled- The dough for these are rolled out, cut into shapes, and cooked in the broth.
- Biscuit- Biscuit dough is cut into smaller pieces and added to the soup to cook. They can be homemade biscuits or refrigerated.
How to Make It
See recipe card below this post for ingredient quantities and full instructions.
Season the chicken with salt and pepper, and sear it in olive oil for 3 minutes per side. Set aside and let rest for 10 minutes, then dice and set aside.
Melt butter in the same pot and use a silicone spatula to clean the “fond” from the bottom of the pot. This will give lots of great flavor to the broth.
Add onions, carrots, and celery and stir to combine. Sauté for 5 minutes. Add the minced garlic, hot sauce, Worcestershire sauce, and seasonings. Cook for 1 more minute. Add the flour and cook for 2 minutes.
Add the chicken broth in small splashes, stirring continuously.
Add the half and half in small splashes, stirring continuously. Add the frozen peas. Simmer while you make the dumplings. Once the dumpling dough is ready, add the chicken back to the pot and stir to combine.
Add the dumpling dough to the soup. Cover tightly and bring to a gentle simmer for 15 minutes, do not lift the lid. Insert a toothpick to ensure the middle of the dumplings are set, then garnish with parsley and serve.
Can You Overcook Dumplings
- Yes, dumplings that are overcooked will begin to fall apart and disintegrate into the soup, so try to stick to the cooking time. I always use a timer.
My Secret for the Best Homemade Broth
Sear fresh chicken in the skillet first, for just 3 minutes per side:
- This adds “fond” (brown chicken remnants) to the pot which is deglazed with butter and used to transfer the best homemade flavor into the roux. (See process shots, the “brown” color in the pot= flavor.)
- The chicken is left to rest for 10 minutes before being diced and transferred back to the soup later to finish cooking through.
- The chicken isn’t tough/overcooked: It’s never brought to a full boil (this is what makes chicken tough). The diced/uncooked chicken is added to the soup just before the dumplings are added and are gently simmered for 15 minutes to allow them to finish cooking.
Pro Tips
- Make sure the soup is simmering very gently while the biscuits are cooking. Place your ear next to the pot to gauge it. You want it to simmer just enough to steam the dumplings, while ensuring the bottom of the soup doesn’t burn.
- Don’t lift the lid while the dumplings cook, or they won’t properly steam.
- Flavor Enhancers: The Worcestershire sauce and mustard powder in this recipe are used as flavor enhancers and can’t be tasted outright.
- Using Leftover Chicken: Leftover chicken can be used for this recipe (instructions are provided in the recipe card below).
- Be sure to try my Chicken Stew recipe next! It’s similar to this, but with potatoes instead of dumplings!
- This recipe is on page 90 of my 2nd cookbook, Let’s Eat!
Storage
Soup
- Store in an airtight container and refrigerate for up to 3 days or freeze for up to 3 months. Leftovers are a little bit thinner in consistency but the flavor is still great.
Dumplings
- Dumplings are always best if made fresh, but leftovers can be removed from the soup and stored in an airtight container. Reheat on a baking sheet at 350° for 5-7 minutes.
Tools For This Recipe
(Amazon affiliate links)- Check out all of my kitchen essentials here.
- 4.5 quart Dutch oven– This is a great size for this recipe.
- Spice Rack– This is the one I have, it’s a snap to measure out your seasonings quickly and easily. (Big time saver.)
- Measuring Spoons– I have these magnetic ones which stay nice and organized in my utensil drawer.
- Pinch Bowls– For measuring out seasonings ahead of time.
- Small Cookie Scoop– For scooping out the dumpling dough to make a uniform size and shape.
- Better Than Bouillon– This is what I always use for broth and bouillon in my recipes.
Try These Next
- Swedish Meatballs
- Chicken a la King
- White Chicken Chili
- Easy Chili Recipe
- Sausage Gnocchi Soup
- Chili Mac
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Tried This Recipe?
Leave a review, I love hearing your feedback! ⭐⭐⭐⭐⭐
Chicken and Dumplings
Ingredients
- 1 tablespoon olive oil
- 2 lbs. bone-in skinless chicken breast or thighs, see notes
- Salt/Pepper, to taste
- 5 tablespoons butter
- 1 small yellow onion, diced
- 1 cup carrots, diced
- 2 sticks celery, diced
- 3 cloves garlic, minced
- 1 teaspoon Worcestershire sauce
- 1 Teaspoon hot sauce , I use Franks hot sauce
- 1/3 cup flour
- 4 ½ cups chicken broth
- 1 chicken bouillon cube, optional
- 1 ½ cups half and half
- ¾ cup frozen peas
Seasonings
- 1 teaspoon onion powder
- ½ teaspoon EACH: dried basil, parsley, thyme, rosemary, mustard powder
- ¼ teaspoon ground sage
- 1/8 teaspoon pepper
Dumplings
- 2 cups cake flour, or all-purpose flour, see notes
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- 1 teaspoon salt
- ½ teaspoon garlic powder
- 2 teaspoons sugar
- ¾ cup cold sour cream
- ¼ cup cold milk
- 4 tablespoons butter, melted
Instructions
Sear the chicken:
- Note: (Searing the chicken is optional, raw or cooked chicken can be added right to the broth in later steps. Searing first adds a lot of flavor to the soup pot which makes the broth more flavorful. It also adds color and texture to some of the chicken.)
- Season each side of the chicken with salt and pepper. Heat olive oil in a 4 ½-quart soup pot over medium-high heat.
- Add the chicken and cook for 3 minutes per side, until a little bit of a brown color has developed. The middle will still be uncooked. Let the chicken rest for 10 minutes, then dice into bite-sized pieces. (Discard the bones.)
Make the Soup
- Combine the seasonings and set aside.
- Melt the butter in the same pot over medium heat and use a silicone spatula to “clean” the bottom of the pot. Add the diced onions, carrots, and celery and cook for 5 minutes. Add the minced garlic, Worcestershire sauce, hot sauce, and seasonings. Cook for 1 more minute.
- Add the flour and toss to coat. Cook for 2 minutes, stirring continuously.
- Add the chicken broth in small splashes, stirring continuously. Scrape up any remnants from the bottom of the pot as you do so. Add the half and half in the same manner. Add the chicken bouillon, if using.
- Add frozen peas. Bring to a gentle boil and let it simmer, uncovered, while you make the dumplings.
Make the Dumplings
- Combine the flour, baking powder, baking soda, salt, garlic powder, and sugar in a medium bowl.
- Add the milk, sour cream, and melted butter. Use a folding motion to combine and form a dough, but don’t overmix or they will be dense.
- Add the chicken back to the soup along with any juices from the plate. Stir to combine and reduce heat to low. (If using leftover chicken, add it now.)
- Use a small cookie scoop and carefully place the dumplings over the soup in an even layer. Spoon a little liquid over each one.
- Cover tightly and increase heat slightly to bring it to a gentle simmer. Set a timer for 15 minutes, don’t lift the lid during this time, the dumplings need to steam.
- Open the lid and insert a toothpick into the middle of a dumpling to check for doneness. If it comes out clean, it’s ready. If not, cover and simmer for a few more minutes.
- Once the middle is set, garnish with parsley and serve!
Notes
- Chicken: Bone-in chicken breast or chicken thighs will add the most flavor to the broth. You can also use 2 large boneless/skinless chicken breasts or about 1.25 lbs.
- You can also use 3 cups cooked/leftover chicken. Add it just before the dumplings are added, (when the freshly seared chicken is added back to the soup).
- Flour: Cake flour endures a fluffier consistency, but regular flour may be used instead, (I have successfully used regular flour many times.) To make 1 cup of cake flour: Use 3/4 cup + 2 tbsp. flour combined with 2 tbsp. cornstarch.
- Flavor Enhancers: The mustard powder and Worcestershire sauce are flavor enhancers in this recipe and can’t be tasted outright.
- Sodium: To control the sodium in this recipe, you can omit the bouillon cube and use unsalted butter, and/or low or no sodium chicken broth.
- Be sure to try my Chicken Stew recipe next! It's similar to this, but with potatoes instead of dumplings!
- This recipe is on page 90 of my 2nd cookbook, Let's Eat!
Best chicken and dumpling soup I’ve had in a longtime ❤️ I’ve shared this recipe with so many people they love it too . Comfort food
I am so thrilled to hear that you loved it Karen!! Thank you so much, I really appreciate the review!! 🙂
This is the most savory and comforting meal. I’ve made it several times and it is a family favorite that gets children to eat their veggies. I have used many other vegetables (broccoli, green beans, peppers) to replace the celery that my husband doesn’t eat. The ingredient list may scare you, but making the dumplings from scratch is worth it!
I’m sooo happy to hear that Christine!! I totally agree, the inherent list is worth the outcome!! Thank you so much for the great review! ❤️
Looks so delicious! Is the able to be frozen?
Hi Alayna! You can freeze the filling, but not with the dumplings in it as they’ll become mushy and will absorb all of the liquid.
This is just so good. It’s a regular meal in my household. I wish it was easier and quicker but oh well. My only change would be to have a bit more sauce. I’ll have to figure out the measurements for that. Anyway, thanks for the meal! I’ll have to look at more of your recipes.
I’m so glad that you love it Shawne!!! If you click/tap the number of servings at the top of the recipe card in the middle, you can increase the serving size a little bit and the ingredients will automatically adjust- this may help you determine how to create more “soup”! 🙂 Definitely have a look at more of my recipes, you’ll love them!
I am so happy with how this recipe turned out.
I did deviate a little. I had milk on hand instead of half and half, didn’t have any sage, used a box of bisquick because it was convenient.
The most significant change was adding some NM green chile to sautee with the other veggies (I love spicy food and the flavor blended wonderfully).
I almost never cook with chicken because I associate it with being bland and dry.
Searing and resting the chicken was a game changer. Just a little salt and pepper went a long way.
Stirring the fond into butter, sauteing in that mixture, and coating with flour and spices before deglazing— holy cow.
Such a rich and flavorful stock. I probably went over on the hot sauce and Worcestershire, and they are putting in mileage.
Finishing the chicken in the boil made it so tender and tasty. I’m very happy to know I can in fact make a good meal out of chicken.
Reading your comments about proper biscuits, I will absolutely try your recipe in the future.
But even with the corners I cut, I’m genuinely looking forward to finishing the leftovers over the next week.
Thank you! I’ll be checking out more of the site.
Thanks so much for taking the time to leave a comment and review💗!! I think you’ll be impressed with the biscuits when you make it again. This is going to be my first meal when we get that first crisp day here in NH. I can’t wait!!
I keep coming back for the mix for these dunplings and I love it. Usually making my grandmother’s way (10 minutes uncovered, 10 min covered) but I thought I would try sour cream this time and cover 15 to try this recipe instead of my grandmothers.. Dumplings were all separated and too soft almost like mush not in nice big fluffy balls as usual. I am very disappointed. But the mix for the dumplings minus the sour cream I have been getting good as results as bisquick every single time! Just a tip if others have the same issue as me not getting fluffy bisquicks. And oh yeah make sure to not plop in the biscuits until a good simmer is going or else that will cause biscuits to separate too. But otherwise the recipe is wonderful and taste is good.
Hi Mindy! The purpose of the sour cream combined with the milk is to mimic buttermilk, which is the key to light and fluffy biscuits. Most people don’t have buttermilk readily available in their home. Sour cream and milk is more common, which is why this recipe uses those instead. I wouldn’t recommend that others omit the sour cream but you are absolutely welcome to do so!
I’ve made this recipe many times now. Truthfully my go-to recipe. Since my husband isn’t a soup snob like me, it’s a good middle ground. Especially for those days when you want something rich and flavorful
Hey Austin! I’m so glad that this recipe is your go-to!! I agree, this is a great compromise for a non-soup lover! (Also, you have to try to fix that. 😂) Thank you SO much for taking the time to leave a review, I REALLY appreciate it! ❤️❤️❤️
Could you cook this in the crock pot?
Hi Amber! I haven’t tested this in the crock pot, but another reader did and this is what they said: “I made this in the crockpot and it turns out amazing! I added the chicken, spices, and broth to the crockpot. Sautéed the veg as directed with the butter and flour and added those in. Let the whole thing cook on high for 3 hours, then low until the chicken fell apart. Shredded the chicken, added the peas and half and half. Put the whole thing on warm while I made the dumplings as drop biscuits, baked at 375 for about 15 min.”
Thank you Stephanie! I will try that 🙂
I was going to make chicken pot pie but I don’t want to the oven to heat up the house with how hot it is outside so, I was looking for an alternative. I am so glad I came across this recipe! It’s soooooo good! I was afraid I would be disappointed with all the hype but no, not at all. Delicious!
I’m so happy this was exactly what you were looking for! I’m limiting my oven use right now too, it’s been hot! Thanks so much for taking the time to leave a review Stacie!❤️