Fluffy dumplings tucked into a creamy chicken soup scented with fresh thyme and hearty vegetables. This homemade Chicken and Dumplings recipe is warm, comforting, and easy to make — ideal when you want classic comfort food.
Old-Fashioned Chicken and Dumplings from Scratch
This easy, creamy chicken and dumplings slow-cooked to cozy perfection is one of the ultimate comfort dinners.
The rich, gravy-like broth combined with tender pieces of chicken and biscuit-style dumplings creates a satisfying meal that feels like home. Despite its hearty flavor, the recipe takes less than an hour and requires minimal hands-on time, making it perfect for weeknights or a relaxing weekend dinner.
Gather family or friends and enjoy a bowlful of nourishing, satisfying comfort food.
What You’ll Need
Simple, classic ingredients like butter, onion, carrots, celery, and thyme build a flavorful, homespun broth.
For the Chicken Soup
- Butter: 6 tablespoons to start the soup.
- Onion: ¾ cup chopped yellow onion (or your preferred variety).
- Carrots: 1 cup matchstick or diced carrots.
- Celery: ¾ cup diced celery.
- Garlic: 5 cloves fresh, minced (or 2 teaspoons garlic powder).
- Flour: 3 tablespoons all-purpose, for thickening.
- Evaporated Milk: 1 (12-ounce) can for extra creaminess.
- Chicken Broth: 32 ounces (4 cups) chicken broth or stock.
- Cooked Chicken: 4 cups chopped, cooked chicken thighs (or other cooked chicken).
- Fresh Thyme: 1 tablespoon leaves.
- Pepper: 1½ teaspoons freshly ground black pepper (adjust to taste).
- Salt: ½ teaspoon sea salt.
For the Dumplings
- Flour: 2 cups all-purpose flour.
- Baking Powder: 1 tablespoon + 1 teaspoon for light, fluffy dumplings.
- Pepper and Salt: ½ teaspoon black pepper and 1 teaspoon salt.
- Thyme: 1 tablespoon thyme leaves to echo the broth.
- Milk: 1 cup whole or 2% milk.
- Butter: 4 tablespoons melted.
Can I Use Leftover Chicken?
Yes. Leftover chicken works well — dark meat holds up best and stays juicy, but white meat is fine too. If using white meat, simmer the soup a bit less so it doesn’t dry out.
How to Make Chicken and Dumplings
The method is straightforward and fills your kitchen with comforting aromas.
Make the Soup
- Cook the Veggies. In a Dutch oven, melt 6 tablespoons butter over medium heat. Add onion, carrots, and celery; cook about 5 minutes until tender. Add garlic and cook 1 more minute.
- Add the Flour and Liquids. Sprinkle in the flour and stir to combine; cook 1 minute. Pour in evaporated milk and chicken broth, whisking until smooth.
- Add the Chicken. Bring the mixture to a low boil, then add cooked chicken, thyme, pepper, and salt. Simmer uncovered for about 12 minutes so flavors meld.
Make the Dumplings
- Make the Dough. While the soup simmers, mix flour, baking powder, pepper, salt, and thyme in a large bowl. Stir in the milk and melted butter until a dough forms.
- Shape and Cook. Scoop or form dough into golf-ball-sized pieces. Arrange them evenly on top of the simmering soup (careful of splashes). Cover and reduce heat to a very low simmer. Cook 15 minutes.
- Test and Serve. Break a dumpling in half to check doneness; if needed, cook a few minutes longer. Serve hot.
Tips for Success
- Frozen flat dumplings: In some regions, chicken and dumplings use flat rolled dough; frozen versions can be substituted for convenience.
- Refrigerated biscuit dough: Split or quarter refrigerated biscuits and drop them into the broth as a quick shortcut.
- Turn it into a pot pie: Add frozen mixed vegetables, transfer the mixture to a baking dish, top with dumplings or biscuits, and bake at 350°F until the topping is golden.
Serving Suggestions
This hearty dish pairs nicely with simple sides that add color and texture.
- Roasted vegetables: A sheet-pan of roasted vegetables adds caramelized flavor and ease.
- Green beans: Garlic-butter green beans make a bright, savory side.
- Snap peas: Roasted sugar snap peas add a touch of sweetness and color.
How to Store and Reheat Leftovers
- Refrigerate in airtight containers for 3–4 days.
- Reheat gently on the stovetop over low heat in a covered pot, or bake at 350°F until warmed through.
Can I Freeze this Recipe?
- Yes — freeze in airtight containers for up to 3 months.
- Thaw overnight in the refrigerator before reheating.
Chicken and Dumplings from Scratch
Ingredients
For the Chicken Soup:
- 6 tablespoons butter
- ¾ cup chopped yellow onion
- 1 cup matchstick carrots
- ¾ cup diced celery
- 5 cloves garlic, minced or pressed
- 3 tablespoons all-purpose flour
- 1 can (12 ounces) evaporated milk
- 32 ounces chicken broth or stock
- 4 cups chopped pre-cooked chicken thighs
- 1 tablespoon fresh thyme leaves
- 1½ teaspoons freshly ground black pepper
- ½ teaspoon sea salt
For the Dumplings:
- 2 cups all-purpose flour
- 1 tablespoon + 1 teaspoon baking powder
- ½ teaspoon black pepper
- 1 teaspoon salt
- 1 tablespoon thyme leaves
- 1 cup milk (whole or 2%)
- 4 tablespoons butter, melted
Instructions
- In a Dutch oven, melt 6 tablespoons butter over medium heat. Add onion, carrots, and celery and cook about 5 minutes until tender. Add garlic and sauté 1 minute more.
- Sprinkle in the flour, stir, and cook 1 minute. Add evaporated milk and chicken broth, stirring until smooth.
- Bring to a low boil, add cooked chicken, thyme, pepper, and salt. Simmer uncovered for about 12 minutes.
- Meanwhile, in a large bowl combine flour, baking powder, pepper, salt, and thyme. Stir in milk and melted butter until a dough forms.
- Form dough into golf-ball-sized pieces and place evenly on top of the simmering soup. Cover and reduce heat to a very low simmer; cook 15 minutes.
- Check a dumpling for doneness; if needed, cook a few minutes longer. Remove from heat and serve hot.
Notes
Nutrition
Carbohydrates: 50 g |
Protein: 42 g |
Fat: 32 g
Nutritional info is an estimate and provided as a courtesy. Values may vary based on ingredients and preparation.
More Easy Chicken Dinners
- Creamy Chicken Casserole
- Air Fryer Chicken Parmesan
- Everything Bagel Chicken Tenders