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Easy Chicken and Dumplings

Chicken and Dumplings Recipe

Author: Olivia Ross
Creamy, comforting chicken and dumplings made from scratch with tender shredded chicken and soft, fluffy dumplings simmered in a rich, savory broth. A Southern classic perfect for any cozy meal.
5 from 1 vote
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Course Main Course
Cuisine American
Servings 6 servings
Calories 667 kcal

Ingredients
  

  • 6 tablespoon butter
  • 1 cup diced yellow onion
  • 1 cup matchstick carrots
  • 1 cup diced celery
  • 4 cloves garlic minced
  • 3 tablespoon all-purpose flour
  • 12 oz evaporated milk or half and half
  • 40 oz chicken stock or broth plus 1 extra cup if using raw chicken
  • 4 cups shredded cooked chicken or 1.5 lbs raw skinless chicken breasts or thighs
  • 1 tablespoon fresh thyme or 1 teaspoon dried thyme, optional
  • 2 teaspoon freshly cracked black pepper or to taste
  • salt to taste

Dumplings

  • 2 cups all-purpose flour
  • 1 tablespoon baking powder plus 1 tsp
  • 1 teaspoon freshly cracked black pepper
  • 1 teaspoon salt
  • 1 tablespoon fresh thyme or 1 teaspoon dried thyme, optional
  • ¾ cup whole milk 6 oz
  • 4 tablespoon butter melted

Instructions
 

  • Melt butter in a large Dutch oven or heavy-bottomed pot over medium heat. Add onion, carrots, and celery. Cook for 5 minutes until softened. Stir in garlic and cook 1 more minute.
  • Sprinkle in the flour and stir constantly for one minute to form a roux. Don’t let it brown.
  • Slowly pour in evaporated milk and chicken stock while stirring. Keep stirring until the mixture is smooth and creamy.
  • If using raw chicken, add it now along with the extra cup of broth. Simmer 20 minutes until fully cooked, then shred and return to pot. If using cooked chicken, add it now along with thyme, salt, and pepper.
  • While soup simmers, make the dumpling dough. In a bowl, whisk flour, baking powder, salt, pepper, and thyme. Make a well and pour in milk and melted butter. Stir gently until a dough forms. Do not overmix.
  • Using a cookie scoop or spoons, drop dough balls onto the simmering soup. Spread out evenly and gently press down so soup coats the top.
  • Cover pot with lid and simmer for 15 minutes without lifting the lid. Check one dumpling by cutting it open—it should be fluffy and cooked through.

Notes

  • Use rotisserie chicken for a quick version or raw chicken for more depth.
  • Let the broth simmer to build flavor.
  • Don’t lift the lid when cooking dumplings—steam is key.
  • A cookie scoop helps dumplings cook evenly.

Nutrition

Calories: 667kcalCarbohydrates: 54gProtein: 38gFat: 33gSaturated Fat: 17gPolyunsaturated Fat: 3gMonounsaturated Fat: 10gTrans Fat: 1gCholesterol: 145mgSodium: 1140mgPotassium: 812mgFiber: 3gSugar: 12gVitamin A: 3945IUVitamin C: 9mgCalcium: 367mgIron: 5mg
Keyword Chicken and Dumplings
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