Description

This classic Chicken and Dumplings recipe is a comforting and hearty meal featuring tender shredded chicken and fluffy homemade dumplings simmered in a flavorful vegetable-rich broth, finished with a touch of cream for extra richness. Perfect for family dinners, this easy stovetop recipe brings together simple ingredients to create a warm, satisfying dish that’s full of homestyle goodness.

Ingredients

Scale

Soup Base

2 tablespoons unsalted butter
1 tablespoon olive oil
1 medium yellow onion, chopped
2 carrots, peeled and sliced
2 celery stalks, sliced
3 cloves garlic, minced
1/4 cup all-purpose flour
6 cups chicken broth
2 cups cooked shredded chicken (rotisserie or poached)
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon dried thyme
1/2 teaspoon dried parsley
1/4 cup heavy cream

Dumplings

1 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon black pepper
3/4 cup whole milk
3 tablespoons unsalted butter, melted

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Instructions

Sauté the vegetables: In a large pot or Dutch oven, heat the butter and olive oil over medium heat. Add the chopped onion, sliced carrots, and celery. Sauté the vegetables until softened, about 5 to 7 minutes, stirring occasionally to avoid burning.
Add garlic and flour: Stir in the minced garlic and cook for another 30 seconds until fragrant. Sprinkle the all-purpose flour over the vegetables and stir well to combine. Cook for 1 to 2 minutes to eliminate the raw flour taste, stirring constantly.
Add chicken broth and seasonings: Gradually pour in the chicken broth while stirring continuously to prevent lumps from forming. Add the shredded chicken, salt, black pepper, dried thyme, and dried parsley. Bring the mixture to a simmer and let it cook gently for 10 minutes to develop flavor.
Prepare the dumpling batter: In a medium bowl, whisk together the flour, baking powder, salt, and black pepper for the dumplings. Add the whole milk and melted butter, stirring just until combined. Be careful not to overmix to ensure light and fluffy dumplings.
Add dumplings to soup: Using a spoon, drop spoonfuls of the dumpling dough (about 1 tablespoon each) onto the surface of the simmering soup. Cover the pot tightly with a lid and reduce the heat to low to maintain a gentle simmer.
Cook dumplings: Cook the dumplings covered for 15 minutes without lifting the lid, which helps them rise and become fluffy. After 15 minutes, carefully remove the lid and check that dumplings are fully cooked through.
Finish with cream: Stir in the heavy cream to enrich the broth, then simmer uncovered for an additional 2 to 3 minutes to warm through. Adjust seasoning if necessary, then serve hot.

Notes

Use homemade or store-bought rotisserie chicken for convenience and added flavor.
For extra vegetables and color, consider adding peas or corn to the soup before adding dumplings.
Do not lift the lid while cooking dumplings, as this may cause them to not rise properly and become dense.
Leftovers can be refrigerated for up to 3 days and reheated gently on the stovetop.

Prep Time: 15 minutes
Cook Time: 35 minutes
Category: Main Course
Method: Stovetop
Cuisine: American