Easy Chicken and Dumplings

Chicken and dumplings is that soul-warming dish that turns a regular evening into something special. After making this recipe countless times in my Midwest kitchen, I can tell you it’s the kind of meal that brings everyone to the table with genuine excitement.

There’s something magical about the way homemade dumplings steam on top of creamy broth, filling your kitchen with an aroma that takes me straight back to Sunday afternoons at Grandma’s farm. She’d have a big pot simmering on the stove, and we’d all gather around, bowls in hand, ready for that first comforting spoonful. The vegetables would be tender, the chicken would fall apart at the touch of a fork, and those fluffy dumplings were like little clouds soaking up all that rich, savory goodness. This chicken and dumplings recipe captures that exact feeling, and I’m thrilled to share it with you. Time to get our hands floury!

What Makes This Chicken and Dumplings So Special

This isn’t just another chicken soup recipe – it’s a complete, satisfying meal that delivers genuine comfort with surprisingly little fuss. I’ve made this for busy weeknight dinners and special family gatherings alike, and it never disappoints. The combination of tender chicken, hearty vegetables, and those pillowy dumplings creates something truly memorable.

Here’s why this homemade chicken and dumplings belongs in your recipe box:

• Uses pantry staples you likely already have on hand
• Comes together in under an hour on busy evenings
• Delivers consistent, crowd-pleasing results every single time
• Adapts easily to dietary preferences and what you have available
• Creates that perfect balance of creamy broth and fluffy dumplings
• Works beautifully as a one-pot meal with easy cleanup

I love that this recipe uses simple, accessible ingredients you probably already have in your pantry. It’s the kind of dish that makes you feel like an accomplished home cook, even on your busiest days.

Key Players in This Recipe

Chicken breasts or thighs form the protein base of this dish, and I prefer thighs for their extra juiciness and flavor, though breasts work beautifully too.

Low-sodium chicken broth creates the foundation of our flavorful soup base, giving you control over the final seasoning while building deep, savory taste.

Evaporated milk is my secret for achieving that creamy, luscious texture without making the broth too heavy – it adds richness without overwhelming the other flavors.

Chicken bouillon paste intensifies the broth’s flavor significantly; I always keep Better Than Bouillon in my fridge because it adds that restaurant-quality depth.

All-purpose flour serves double duty here – first creating a roux to thicken the broth, then forming the base of our tender dumplings.

Celery, carrots, and onion make up the classic mirepoix that gives this chicken and dumplings its hearty, home-cooked character and satisfying texture.

Dried thyme, sage, and rosemary bring those warm, comforting herbal notes that make this taste like it’s been simmering all day.

Sour cream in the dumpling dough creates that signature tender, fluffy texture – it’s the ingredient that makes these dumplings truly special.

Baking powder gives the dumplings their light, airy rise as they steam on top of the bubbling broth.

Frozen peas add a pop of color and sweetness right at the end, keeping their bright flavor and tender texture intact.

How to Make Chicken and Dumplings

Step 1. I always start by heating olive oil in my large pot over medium heat, then add the diced celery, carrots, and onion, cooking for about 3 minutes until they begin to soften and release their aroma.

Step 2. Add the minced garlic and sauté for just 30 seconds – Betty taught me that garlic needs less time than other vegetables to prevent bitterness.

Step 3. Stir in the butter and flour, whisking constantly for 1 minute to create a golden roux that will give your broth its velvety texture.

Step 4. Gradually whisk in the chicken broth and bouillon paste, making sure to scrape up any flavorful bits from the bottom of the pot, then add your dried herbs, salt, and pepper.

Step 5. I’ve found that adding the chicken whole and letting it simmer for about 10 minutes in the covered pot keeps it incredibly moist – remove it to a cutting board once it’s cooked through.

Step 6. Stir the evaporated milk and frozen peas into your soup base and let it simmer gently while you prepare the dumpling dough.

Step 7. For the dumplings, combine flour, baking powder, and salt in a bowl, create a well in the center, then add the milk, sour cream, and melted butter, stirring just until combined – overmixing is the enemy of fluffy dumplings.

Step 8. Betty’s tip: Bring the soup to a gentle simmer before dropping teaspoon-sized portions of dough onto the surface, then immediately cover the pot.

Step 9. After years of making this, I learned that keeping the lid on for the full 12 to 15 minutes ensures the dumplings steam properly and cook through without becoming dense.

Step 10. Check one dumpling for doneness, shred the reserved chicken, return it to the pot, stir gently to combine, and garnish with fresh parsley before serving warm.

Keeping This Chicken and Dumplings Fresh

I typically store leftover chicken and dumplings in an airtight container in the refrigerator for up to 2 days. The dumplings will absorb some of the broth as they sit, which actually makes them even more flavorful, though they won’t be quite as fluffy as when freshly made. If the mixture seems too thick when reheating, simply add a splash of chicken broth to loosen it up.

Betty’s freezing method works well for the soup base, but I recommend freezing it without the dumplings. The texture of dumplings doesn’t hold up as well after freezing and thawing. Store the broth with chicken and vegetables in freezer-safe containers for up to 3 months, then make fresh dumplings when you’re ready to enjoy it again.

For the best texture, I reheat leftovers gently on the stovetop over medium-low heat, stirring occasionally to prevent sticking. You can also use the microwave, but be sure to stir every minute or so to ensure even heating. My family prefers when I reheat on the stove because it helps restore some of that creamy consistency.

Perfect Partners for Chicken and Dumplings

Crusty artisan bread or homemade biscuits – The perfect vehicle for soaking up every last drop of that creamy broth, and there’s something wonderfully comforting about tearing into warm bread alongside this hearty dish.

Simple green salad with vinaigrette – A crisp, lightly dressed salad with mixed greens, cucumbers, and tomatoes provides a fresh, bright contrast to the rich, creamy chicken and dumplings.

Roasted Brussels sprouts or green beans – These vegetables add a slightly crispy texture and earthy flavor that complements the soft dumplings beautifully without competing for attention.

Buttered corn on the cob – When it’s in season, sweet corn brings a touch of summery brightness to this comfort food classic and rounds out the meal with its natural sweetness.

Cranberry sauce or apple butter – A small side of something sweet and tangy cuts through the richness and adds an unexpected but delightful flavor dimension that my family requests every time.

Classic coleslaw – The cool, crunchy texture and tangy dressing provide a refreshing contrast that makes this already satisfying meal feel even more complete and balanced.

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