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Weeknight • Chicken

Comforting Chicken and Dumplings

A cozy, hearty chicken and dumpling soup featuring tender chicken, veggies, and fluffy, homemade dumplings.

Prep
20 min
Cook
40 min
Servings
6
Level
Weeknight
Comforting Chicken and Dumplings

There's just something about a big bowl of chicken and dumplings that feels like a warm hug. This recipe takes that classic comfort to your kitchen, without all the fuss! We're talking succulent chicken, tender vegetables, and incredibly fluffy dumplings simmered in a savory broth. It's the perfect meal for a chilly evening or whenever you need a little extra comfort.

Ingredients

Yield: 6 servings

For the Soup

  • 1 tbsp olive oil or butter
  • 1 lb boneless, skinless chicken thighs or breasts, cut into 1-inch pieces
  • 1 cup chopped yellow onion
  • 1 cup chopped carrots
  • 1 cup chopped celery
  • 2 cloves garlic, minced
  • 6 cups chicken broth
  • 1 cup milk (any kind)
  • 1/2 tsp dried thyme
  • 1/2 tsp dried rosemary
  • Salt and black pepper to taste
  • 1/4 cup fresh parsley, chopped (for garnish)

For the Dumplings

  • 1.5 cups all-purpose flour
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 1 tbsp fresh parsley, chopped
  • 1/2 cup milk
  • 1/4 cup unsalted butter, melted

Preparation

  1. Step 1

    In a large Dutch oven or pot, heat olive oil or butter over medium-high heat. Add chicken pieces and cook until lightly browned on all sides, about 5-7 minutes. Remove chicken and set aside.

  2. Step 2

    Add onion, carrots, and celery to the pot. Sauté for 5-7 minutes until softened. Stir in minced garlic, thyme, and rosemary; cook for 1 minute until fragrant.

  3. Step 3

    Pour in chicken broth and 1 cup of milk. Bring the mixture to a simmer. Season with salt and pepper to taste. Return cooked chicken to the pot.

  4. Step 4

    While the soup is simmering, prepare the dumplings: In a medium bowl, whisk together flour, baking powder, salt, and chopped parsley. In a separate small bowl, whisk together 1/2 cup milk and melted butter. Add the wet ingredients to the dry ingredients and stir with a fork until just combined (do not overmix, a few lumps are fine).

  5. Step 5

    Drop spoonfuls (about 1.5 tablespoons each) of the dumpling dough directly into the simmering soup. Cover the pot tightly and reduce heat to low. Cook for 15-20 minutes without lifting the lid, until dumplings are puffed up and cooked through.

  6. Step 6

    Gently stir the soup, making sure not to break up the dumplings. Taste and adjust seasoning if needed. Serve hot, garnished with fresh parsley.

Tips

  • Do NOT lift the lid while the dumplings are cooking! This traps the steam needed for them to cook properly and become fluffy.
  • If you prefer a thicker soup, you can make a quick slurry of 1 tbsp cornstarch mixed with 2 tbsp cold water and stir it into the soup before adding the dumplings.
  • Leftovers are delicious! The dumplings will absorb more broth as they sit, so you might want to add a splash more broth or milk when reheating.

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