Nothing says comfort food quite like this Creamy Chicken and Dumplings recipe. It’s a soul-soothing blend of rich, flavorful broth, veggies, and pillowy dumplings.
Everyone will love these Creamy Chicken and Dumplings. Drop style dumplings submerged in a veggie filled broth. For this recipe I use a rotisserie chicken to make things more simple which gave this soup even more flavor!
We love hearty chicken dishes like today’s recipe! Filled with so much flavor like our Creamy Tuscan Chicken and Potatoes and our Chicken and Vegetable Cobbler, these chicken recipes are sure to become family favorites!
Table of Contents
Recipe Ingredients
- Low-Sodium Chicken Broth: Provides a mild, chicken-flavored base.
- Fresh Thyme Leaves: Imparts a subtle, earthy tone with a slight lemony taste.
- Half & Half: Contributes a creamy richness that thickens the broth, giving it a luxurious texture and mild sweetness.
See the recipe card for full information on ingredients and quantities.
Variations
For garnishing your Chicken and Dumplings, sprinkle freshly chopped parsley or chives on top for a pop of color and freshness. Alternatively, add a dollop of sour cream or Greek yogurt for creaminess, or a drizzle of extra-virgin olive oil for richness. Crumbled bacon or grated Parmesan cheese also makes delightful toppings.
How to Make Chicken and Dumplings
Step 1: Place a large stockpot or Dutch oven over medium heat, and add butter. Once melted, add celery and sauté for 4 minutes. Add onion and carrot, and continue cooking for an additional 3 minutes. Add garlic and sauté for 1 minute.
Step 2: Add flour and whisk until thickened and lightly golden in color. Slowly pour in chicken broth, whisking constantly. Slowly add in milk, whisking constantly. Add salt, pepper, garlic powder, and thyme. Bring the mixture to a boil, then reduce heat and simmer for 20 minutes.
Step 3: Meanwhile, to make the dumplings, in a medium mixing bowl, whisk together the flour, baking powder, and salt. Pour in the milk and melted butter, using a spatula, and fold until a soft, clumpy dough forms. Do not over-mix.
Step 4: After simmering for 20 minutes, stir in the chicken.
Step 5: Using a standard or large-size cookie scoop, scoop biscuit dough over the top of the soup. Gently press the dumplings into the liquid, submerging them slightly, then let them pop back up to the surface. Note: Some of the dumplings will be overlapping, but that’s ok.
Step 6: Cover and cook for 15-20 minutes or until the dumplings are cooked through.
Step 7: Serve immediately.
Expert Tips
- Gentle Mixing of Dumpling Dough: Mix the dumpling dough gently to keep it light and fluffy. Over-mixing can lead to tough dumplings, which won’t absorb the broth’s flavor as well.
- Uniform Cut for the Dumplings: A pizza cutter or a knife is an excellent tool for quickly and evenly cutting dumpling dough. Its sharp wheel allows for precise cuts, ensuring uniform dumplings that cook evenly in your soup.
Frequently Asked Questions
Both chicken breasts and chicken thighs can be used in Creamy Chicken and Dumplings. Chicken breasts provide a leaner option, while thighs offer more flavor due to their higher fat content.
If you want your soup to be more creamy, add a can of cream of chicken or some heavy cream. If you want it less creamy, add more broth.
We recommend veggies as sides, as bread is already part of the dumplings. Good options include peas, creamed spinach, corn on the cob, roasted vegetables, or salad. Our top salad picks are Orzo Arugula, Almond Bacon Brussels Sprouts, and Apple Harvest.
Storage Info
STORE Creamy Chicken and Dumplings in an airtight container in the fridge for up to 3-4 days. While you can freeze this dish, the creamy base may separate or become grainy upon thawing. If you choose to freeze, it’s best consumed within 2-3 months.
REHEAT the dish by gently warming it on the stove over low heat, stirring occasionally to prevent sticking and to ensure even heating. Using the microwave is also an option; just be sure to cover and stir periodically to maintain uniform warmth.
More Chicken Recipes That You’ll Love
Creamy Chicken and Dumplings Recipe
Ingredients
- 4 tbsp. unsalted butter - ½ stick)
- 2 stalks celery - sliced
- 1 yellow onion - diced
- 1 c. julienned (matchstick) carrot
- 4 teaspoon minced garlic
- 3 tbsp all-purpose flour
- 1 (32 oz.) box low-sodium chicken broth
- 1 ½ cup half & half
- 1 tsp kosher sea salt
- 1 tsp ground black pepper
- 1/4 tsp garlic powder
- 1 1/2 tsp. fresh thyme leaves
- 2 ½ – 3 cups rotisserie chicken - pulled
Homemade Dumplings:
- 2 cups all-purpose flour
- 4 tsp baking powder
- 1 tsp kosher sea salt
- 3/4 cup whole milk
- 4 tbsp unsalted butter - (½ stick), melted
Instructions
- Place a large stockpot or Dutch oven over medium heat, add butter. Once melted, add celery and sauté for 4 minutes. Add onion and carrot, and continue cooking for an additional 3 minutes. Add garlic and sauté for 1 minute.
- Add flour and whisk until thickened and lightly golden in color. Slowly pour in chicken broth, whisking constantly. Slowly add in milk, whisking constantly. Add salt, pepper, garlic powder, and thyme. Bring the mixture to a boil, then reduce heat and simmer for 20 minutes.
- Meanwhile, to make the dumplings, in a medium mixing bowl, whisk together the flour, baking powder, and salt. Pour in the milk and melted butter, using a spatula, and fold until a soft, clumpy dough forms. Do not over-mix.
- After simmering for 20 minutes, stir in the chicken.
- Using a standard or large-size cookie scoop, scoop biscuit dough over the top of the soup. Gently press the dumplings into the liquid, submerging them slightly, then let them pop back up to the surface. Note: Some of the dumplings will be overlapping, but that's ok.
- Cover and cook for 15-20 minutes or until the dumplings are cooked through.
- Serve immediately.
Loved how hearty this was, the dumplings turned out perfect.
Great recipe
Excellent and simple recipe to make an old grandma style meal!!
Fam really loves it! Thank you so much for sharing this amazing and delicious chicken and dumplings recipe! Highly recommended!
This is so hearty and always a welcomed sight when I make it.