Chicken and Dumplings

By Becky Hardin

Updated Jan 27, 2026

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When I’m looking for a cozy and comforting meal, this chicken and dumplings recipe is at the top of my list. Made from scratch, this traditional dish always warms my body and soul. I can never resist a bowl of pillowy dumplings and tender chicken swimming in a rich broth that’s simmered to perfection. This recipe definitely has my name on it.

Homemade Chicken and Dumplings

This rich and creamy chicken soup topped with homemade dumplings is one of my all-time favorite recipes, and it’s on my menu as soon as the weather starts to get a bit chilly.

Hearty and filling, this is my go-to when I want to get cozy, and it’s simple enough to make even on a busy weeknight. It’s one of those meals my whole family loves. I usually add onions and carrots, but you can easily throw in other veggies like mushrooms, bell peppers, or whatever you have on hand.

When I’m pressed for time but still need a comforting meal, I’ll prepare our crockpot chicken and dumplings version instead, so I get more hands-off time.

Recipe Card

Chicken and Dumplings Recipe

4.72 from 115 votes

Prep: 20 minutes mins

Cook: 40 minutes mins

Total: 1 hour hr

Servings: 6

Author: Becky Hardin

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When it comes to pure comfort food, you really cannot go wrong with a classic chicken and dumplings recipe. Made from scratch, this traditional dish is sure to warm your body and soul!

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Ingredients 

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For the Soup

• ▢ 2 tbsp olive oil
• ▢ 1½ lbs. chicken cut into bite-sized pieces, breasts or thighs or a combination of both
• ▢ ¼ cup unsalted butter
• ▢ 2 medium carrots sliced
• ▢ 1 medium onion chopped
• ▢ 2 cloves garlic minced
• ▢ ¼ cup all-purpose flour
• ▢ 4 cups chicken broth
• ▢ ¼ cup heavy cream
• ▢ 1 tsp fresh thyme leaves or ½ tsp dried
• ▢ 1 bay leaf
• ▢ kosher salt to taste
• ▢ black pepper to taste
• ▢ 1 cup frozen green peas
• ▢ ¼ cup fresh parsley chopped, plus more for garnish

For the Dumplings

• ▢ 1½ cups all-purpose flour
• ▢ 2 tsp baking powder
• ▢ ½ tsp salt
• ▢ ¼ tsp black pepper
• ▢ 1 cup milk
• ▢ 1 tbsp unsalted butter melted

Video

Instructions 

• Heat the oil in a large Dutch oven set over medium-high heat. Add the chicken pieces, season with salt and pepper, cook until it’s no longer pink, then remove to a plate and set aside.
  2 tbsp olive oil, 1½ lbs. chicken, kosher salt, black pepper
• Melt the butter in the pot, then add the carrots and onion, cooking and stirring for 3-5 minutes until tender. Add the garlic and stir for 30-60 seconds, until fragrant.
  ¼ cup unsalted butter, 2 medium carrots, 1 medium onion, 2 cloves garlic
• Reduce the heat to medium-low, then sprinkle the flour over the vegetables and cook for 2 minutes, stirring frequently. Return the chicken and any juices to the pot and stir.
  ¼ cup all-purpose flour
• Add the chicken broth, cream, thyme, bay leaf, salt, and pepper and bring it to a simmer. Stir in the frozen peas, cover the pot, and cook for 15 minutes.
  4 cups chicken broth, ¼ cup heavy cream, 1 tsp fresh thyme leaves, 1 bay leaf, 1 cup frozen green peas
• Meanwhile, make the dumplings. In a large mixing bowl, whisk together flour, baking powder, salt, and pepper. In a measuring cup, whisk together milk and melted butter until combined. Add the wet mixture to the dry mixture, stirring just until moistened.
  1½ cups all-purpose flour, 2 tsp baking powder, ½ tsp salt, ¼ tsp black pepper, 1 cup milk, 1 tbsp unsalted butter
• Using a large spoon or cookie scoop, portion the dough into 1-inch round balls. Gently drop the dough balls into the simmering soup, being sure they don’t touch.
• When all of the dumplings have been added, cover the pot and allow the soup to simmer for 15 minutes, or until the dumplings are cooked through. Remove the lid and stir in the parsley.
  ¼ cup fresh parsley
• Portion the hot soup and dumplings into shallow bowls and serve with additional parsley, if desired.

Serving: 1servingCalories: 609kcalCarbohydrates: 39gProtein: 29gFat: 37gSaturated Fat: 15gPolyunsaturated Fat: 5gMonounsaturated Fat: 14gTrans Fat: 1gCholesterol: 128mgSodium: 889mgPotassium: 749mgFiber: 3gSugar: 5gVitamin A: 4478IUVitamin C: 29mgCalcium: 165mgIron: 4mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Did you make this? Leave a comment!

How to Make Chicken and Dumplings Step by Step

Gather the ingredients.

Cook the chicken: Heat 2 tbsp oil in a large Dutch oven set over medium-high heat. Add 1½ lbs. chicken pieces, season with salt and pepper, and then cook until no pink remains. Transfer to a plate and set aside.

Cook the veggies: Melt ¼ cup butter in the pot, then add 2 carrots and 1 onion and cook, stirring for 3-5 minutes until tender. Add 2 cloves garlic and stir for 30-60 seconds, until fragrant.

Add the flour: Reduce the heat to medium-low, then sprinkle ¼ cup flour over the vegetables and cook for 2 minutes, stirring frequently. Place the chicken and any juices back in the pot and stir.

Add the broth and seasoning: Pour in 4 cups chicken broth, ¼ cup cream, 1 tsp thyme, 1 bay leaf, and salt and pepper, and bring it all to a simmer. Stir in 1 cup of frozen peas, cover the pot, and let it cook for 15 minutes.

Make the dumplings: Whisk 1½ cups flour, 2 tsp baking powder, ½ tsp salt, and ¼ tsp pepper together. In a measuring cup, whisk 1 cup milk and 1 tbsp melted butter until combined. Add the wet mixture to the dry mixture, stirring just until moistened.

Portion the dough: Use a large spoon or cookie scoop to portion the dough into 1-inch round balls. Gently drop the balls into the simmering soup, being sure they don’t touch.

Cook the dumplings: When all of the dumplings have been added, cover the pot and allow the soup to simmer for 15 minutes, or until the dumplings are cooked through. Keep the lid on the pot when you add the dumplings dough, as the steam will help them to rise and cook through.

Remove the lid and stir in ¼ cup parsley.

Serve: Portion the hot soup and dumplings into shallow bowls and serve with additional parsley, if desired. Enjoy.

How to Store

This is a great make ahead meal. Leftovers will keep for up to 4 days in the fridge, or up to 3 months frozen. Thaw fully before reheating on the stovetop.

The dumplings only take minutes to make from scratch, but you can make the mix up to a day ahead of time and keep it covered in the fridge.

Serving Suggestions

I love to serve chicken and dumplings with a side of veggies like sauteed mushrooms or roasted honeynut squash. I find it also helps to have some crusty bread or cornbread muffins on hand to mop up the soup in my bowl.

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