Easy, hearty, Chicken and Dumplings with a savory made from scratch dumplings in a creamy broth loaded with vegetables, like celery, carrots, onions, and garlic. Take this recipe up a notch and add diced potatoes to the mix.
Nothing speaks comfort food more than a warm thick chicken soup laced with soft, fluffy biscuits. Chicken Dumplings soup is a family favorite as the weather starts to cool down and anyone can make this easy recipe at home.
Dumplings first hit cookbooks in the late 1800s though the first reported dumplings dated back to the BC years. Dumplings can be made with fruit but in this recipe, it’s meat. I like to use chicken breasts because I prefer how easy it is to slice the meat and add to the dutch oven, but chicken thighs can also be used and will add even more flavor. If using chicken thighs, I suggest browning the thighs in oil first then adding them to the pot to finish cooking. Once it’s done, the thighs will need to be pulled apart for the meat.
How to Make Chicken and Dumplings
- Sauté diced vegetables in butter in stockpot.
- Sprinkle in flour and cook it for 1-2 minutes.
- Gradually whisk in broth and milk.
- Add in cut up chicken breasts.
- Stir in seasoning.
- Cook in 300°F for 30 minutes.
- In a medium bowl, whisk together flour, baking powder, salt, pepper, and garlic powder.
- Warm milk and add to mixture.
- Stir in melted butter.
- Stir to combine ingredients.
- Drop 18 golf ball size dough dumplings on top of soup.
- Simmer on stovetop for 15 minutes.
- Broil dumplings in oven.
- Serve with fresh parsley or crusty French bread.
Chicken and Dumplings Ingredients
Chicken: Cut chicken breasts into 1-inch cubes. Not only will the chicken cook quicker, but it’s also the perfect bite size piece of meat. I like to use chicken breasts because they are super easy to cut into pieces and add to the stockpot. Feel free to use chicken thighs. Be sure to brown the thighs in oil and allow them to finish cooking in the stockpot. Another 10-20 minutes may need to be added to the cooking time if using chicken thighs. Another great protein option is to make it with turkey. If using raw turkey, cut it into 1-inch slices. If using pre cooked turkey or chicken, add it to the pot the last 10 minutes of cooking in the oven to warm it.
Butter: I like to sauté the vegetables in butter and not oil. In addition, I use butter in the dumplings. If using salted butter, some of the salt may need to be adjusted but it’s not a big deal. Simply taste the broth as you make it.
Vegetables: Vegetables like celery, carrots, and onions are traditionally used to make chicken and dumplings. Dice them into bite size pieces. Other vegetables I like to sometimes add include frozen peas, or chopped potatoes. Sauté them in butter and cook them down for 5-7 minutes until they are fragrant in aroma. They will finish cooking in the stockpot.
Flour: All-purpose flour works well in this recipe. Combined with baking powder, it gives the dumplings that classic puffiness and delicate taste and texture. It’s also used to thicken the soup. Once the vegetables are done sautéing on the stovetop, sprinkle in the flour and blend it with the vegetables. Cook it for 1-2 minutes to get rid of any raw flour taste. Next, slowly pour the liquids into the pot while stirring. Gradually adding broth and milk while whisking will make sure the roux comes out smooth.
Liquid: Since most broths are made with salt, I like to use a salt-free or unsalted broth. This way, it’s much easier to control the amount of salt in the soup. Each brand of broth contains a different amount of salt so try to stick to an unsalted or salt-free chicken broth. If you’re making this vegetarian, use a vegetable broth.
Seasonings: Fresh garlic adds a lot of flavor and I just love the flavor it adds to the soup. I use plenty of it but more or less may be used. In addition, salt, and pepper are used. I decided to keep this recipe simple with seasonings and use common pantry ingredients. Garlic powder is used in the dumplings to give it extra depth in flavor.
Reader Tips and Questions
Why are my dumplings soggy and not cooking? Dumplings don’t cook properly when the temperature of the liquid is not high enough when you add them to the soup. I like to simmer mine on the stovetop with the lid on then finish them off under the broiler in the oven.
How do I know when my dumplings are cooked? Just like with any dough, you can insert a skewer or toothpick into the center of the dough to check for doneness. If it comes out clean, it’s done. Typically, the dumplings should take between 15-20 minutes. Make sure to cover it with a lid.
Why did my dumplings disintegrate? They should not. The dough is pretty sticky and dense. However, if they do, your liquid is too hot.
Why are my dumpling hard? If your dumplings are hard, they are likely overcooked.
What should the texture of the dumplings be like? The dumplings should be a thick dough that is slightly tacky. When cooked, they should have a light and fluffy inner consistency with a soft exterior. You can brown them slightly by putting the dutch oven under the broiler for 5-10 minutes.
Other Chicken Recipes You’ll Love
- Rotisserie Chicken
- Instant Pot Crack Chicken
- Chicken Broccoli Rice Bowls
- Mozzarella Stuffed Chicken Breasts
- Garlic Sesame Chicken
- Asian Chicken Lettuce Wraps
- Air Fryer Chicken Bites
Chicken and Dumplings
- 4 tbsp unsalted butter
- 4 large carrots cut into ¼-inch round slices
- 5 celery stalks diced
- 1 yellow onion diced
- 4 garlic cloves minced
- 7 tbsp all-purpose flour
- 6 cups unsalted chicken broth
- ½ cup whole milk
- 2½ tsp salt
- ½ tsp ground black pepper
- 3 chicken breasts cut into 1-inch cubes
- 2 cups all-purpose flour
- 1 tbsp baking powder
- 1 tsp garlic powder
- ⅛ tsp ground black pepper
- ½ tbsp dried parsley
- 1½ tsp salt
- 1 cup milk warm
- 3 tbsp unsalted butter melted
- Preheat oven to 300°F.
- In a large dutch oven over medium heat, melt butter. Sauté diced onions, diced carrots, and diced celery for 7 minutes.
- Stir in minced garlic and sauté 1 minute.
- Sprinkle in 7 tablespoons flour and stir mixture for 2 minutes.
- Gradually whisk in broth and milk until soup is smooth.
- Stir in cut chicken, salt, and pepper.
- Cover with lid. Cook in oven for 30 minutes.
- To make the dumplings, whisk together flour, 1 tablespoon baking powder, garlic powder, pepper, salt, and parsley.
- Stir in warm milk and butter until dough comes together.
- Remove chicken soup from oven. Using two spoons, form golf size balls of dough and place on top of soup evenly; about 18 balls.
- Simmer on stovetop for 15 minutes covered.
- Broil dumplings on high in oven for 5-10 minutes if desired.
Nutritional information is only an estimate and it’s accuracy is not guaranteed to be exact.
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