Description
Warm, comforting, and made completely from scratch, this Easy Chicken and Dumplings recipe features tender chicken, fluffy homemade dumplings, and a creamy, flavorful broth.
Ingredients
Chicken & Broth
- 2 tablespoons butter
- 3 carrots, diced
- 2 ribs celery, diced
- 1 medium onion, diced
- 1/4 cup flour
- 4 cups chicken broth
- 1/2 cup milk
- 2 cups cooked chicken, shredded or diced
- Salt and pepper, to taste
Dumplings
- 1 cup flour
- 1 teaspoon salt
- 1 teaspoon baking powder
- 1 teaspoon fresh thyme leaves
- 2 tablespoons butter, melted
- 1/2 cup milk
Instructions
Sauté the Vegetables
Melt 2 tablespoons butter in a large pot over medium-high heat. Add diced carrots, celery, and onion. Sauté for about 3 minutes, until softened and lightly browned.Add Flour
Sprinkle 1/4 cup flour over the vegetables and stir to coat. This helps thicken the broth later.Add Broth
Pour in 4 cups chicken broth, stirring continuously. Bring the mixture to a boil.Add Milk and Chicken
Reduce heat to a low simmer. Add 1/2 cup milk and the cooked chicken. Season with salt and black pepper.Make the Dumpling Dough
In a separate bowl, combine:1 cup flour
1 teaspoon salt
1 teaspoon baking powder
1 teaspoon fresh thyme
Mix. Add 2 tablespoons melted butter and stir until crumbly. Add 1/2 cup milk and stir just until combined. Do not overmix.
Drop Dumplings into the Soup
Use a tablespoon or cookie scoop to drop spoonfuls of dough onto the simmering soup.Cover and Cook
Cover the pot tightly and let the dumplings steam on low heat for 15 minutes. Do not lift the lid.- Serve
Once dumplings are fluffy and cooked through, serve hot. Garnish with extra thyme and pepper if desired.
Notes
- Don’t lift the lid while dumplings cook—steam is essential for fluffy texture.
- Do not overmix the dumpling dough or it may become dense.
- Use leftover rotisserie chicken to save time.
- Add extra flavor with rosemary, parsley, or bay leaf in the broth.
- Make it creamier by replacing some milk with heavy cream.
- Add veggies like peas or corn for more color and nutrition.
- Prep Time: 10 minutes
- Cook Time: 30 minutes