Chicken and dumplings is the ultimate comfort food — rich, creamy broth loaded with tender chicken and soft, pillowy dumplings. This Southern-inspired dish is the definition of cozy, and perfect for chilly evenings, Sunday dinners, or any time you’re craving hearty homemade flavor. Made with a few pantry staples and a handful of fresh ingredients, this one-pot wonder comes together in under an hour and feels like a warm hug in every bite.

Table of Contents

Why You’ll Love This Recipe

🥣 Thick and creamy broth, not watery
🍗 Uses fresh or leftover chicken
🍽️ One pot means easy cleanup
🕒 Can be made in 45 minutes or less
❄️ Great for make-ahead meals or leftovers

Ingredients

For the Chicken Soup:

2 lbs bone-in skinless chicken breasts or thighs
1 tbsp olive oil
Salt and pepper, to taste
5 tbsp butter
1 small yellow onion, diced
1 cup carrots, diced
2 celery stalks, diced
3 cloves garlic, minced
1 tsp Worcestershire sauce
1 tsp hot sauce (like Frank’s RedHot)
⅓ cup flour
4½ cups chicken broth
1 chicken bouillon cube (optional)
1½ cups half and half
¾ cup frozen peas

Seasoning Blend:

1 tsp onion powder
½ tsp dried basil
½ tsp dried parsley
½ tsp dried thyme
½ tsp dried rosemary
¼ tsp ground sage
½ tsp mustard powder
⅛ tsp black pepper

For the Dumplings:

2 cups all-purpose or cake flour
2 tsp baking powder
½ tsp baking soda
1 tsp salt
½ tsp garlic powder
2 tsp sugar
¾ cup cold sour cream
¼ cup cold milk
4 tbsp butter, melted

Instructions

Sear the Chicken (Optional):
Season chicken with salt and pepper. In a large pot or Dutch oven, heat olive oil and sear chicken for 3 minutes per side. Remove, rest 10 minutes, then dice and set aside.
Sauté the Veggies:
In the same pot, melt butter. Add onion, carrots, and celery. Sauté for 5 minutes until softened.
Add Flavor Base:
Stir in garlic, Worcestershire sauce, hot sauce, and seasonings. Cook 1 more minute.
Make the Roux:
Sprinkle flour over the veggies and stir for 2 minutes to cook off the raw taste.
Build the Broth:
Slowly add chicken broth while stirring. Then add half and half and bouillon cube if using. Stir in frozen peas. Simmer gently.
Make the Dumpling Dough:
In a bowl, mix flour, baking powder, baking soda, salt, garlic powder, and sugar. Add sour cream, milk, and melted butter. Fold until a sticky dough forms — don’t overmix.
Finish the Soup:
Add diced chicken back to the pot. Use a small scoop or spoon to drop dumpling dough on top in a single layer. Spoon a little broth over each dumpling.
Steam the Dumplings:
Cover the pot tightly. Simmer gently (do not boil) for 15 minutes without lifting the lid.
Serve:
Check dumplings with a toothpick — they should come out clean. Garnish with fresh parsley and serve hot.

Recipe Details

Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 6
Cuisine: American
Course: Main Course

Nutrition Facts (Per Serving)

Calories: 657 kcal
Carbohydrates: 50g
Protein: 29g
Fat: 38g
Sodium: 1410mg
Fiber: 3g
Sugar: 6g

Tips & Variations

🐔 Use leftover chicken to save time
⏲️ Don’t lift the lid while dumplings steam — they need the moisture
🔥 Low simmer only — boiling will toughen the chicken
🧈 Add richness with a splash of heavy cream or extra butter
🌱 Garnish with chopped chives or thyme for a pop of color

FAQs

Can I use rotisserie or cooked chicken?
Yes! Just skip the searing step and add diced cooked chicken before steaming the dumplings.

What’s the best way to reheat leftovers?
Warm gently on the stove. Dumplings can be removed and reheated in the oven for best texture.

Can I freeze chicken and dumplings?
The soup freezes well, but the dumplings may change in texture. Freeze soup without dumplings and make fresh when serving.

What kind of flour is best for dumplings?
Cake flour gives a lighter texture, but all-purpose works great too.

Chicken and Dumplings

A comforting one-pot dish featuring creamy chicken soup topped with soft, fluffy dumplings—perfect for cozy nights.

Print Recipe Pin Recipe

Prep Time 15

Cook Time 30

Total Time 45

Course Main Dish

Cuisine American

Servings 6

Calories 657 kcal

Equipment

– Dutch oven or soup pot
– Mixing bowls
– Cookie scoop (optional)
– Measuring spoons

Ingredients

**For the Soup:**
– 2 tbsp olive oil
– 2 lbs chicken thighs or breasts
– Salt and pepper
– 4 tbsp butter
– 1 onion diced
– 2 carrots diced
– 2 celery stalks diced
– 3 garlic cloves minced
– 1 tsp Worcestershire sauce
– 1 tsp hot sauce optional
– ⅓ cup flour
– 4 ½ cups chicken broth
– 1 ½ cups half-and-half
– ¾ cup frozen peas
**Seasonings:**
– 1 tsp onion powder
– ½ tsp each: basil parsley, thyme, rosemary, mustard powder
– ¼ tsp ground sage
**For the Dumplings:**
– 2 cups flour
– 2 tsp baking powder
– ½ tsp baking soda
– 1 tsp salt
– ½ tsp garlic powder
– 2 tsp sugar
– ¾ cup sour cream
– ¼ cup milk
– 4 tbsp butter melted

Instructions

Season and sear chicken; rest and dice.
Sauté vegetables in butter. Add garlic, sauces, and seasonings.
Stir in flour, then broth and half-and-half. Add peas.
Mix dumpling dough; don’t overwork.
Return chicken to pot.
Drop dumplings over soup. Cover and simmer for 15 mins.
Check for doneness, garnish with parsley, and serve!

Notes

– Use rotisserie chicken to save time
– For dairy-free, sub with plant-based cream and butter
– Don’t lift the lid while steaming dumplings

Keyword chicken and dumplings

Conclusion

Chicken and dumplings is a timeless dish that turns simple ingredients into soul-satisfying comfort food. With tender chicken, hearty vegetables, and soft, fluffy dumplings, this recipe delivers rich flavor and cozy vibes every time. It’s easy enough for a weeknight, yet special enough for Sunday dinner. So grab your soup pot and let this homemade classic warm you up from the inside out.