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Two photos of creamy chicken and dumplings in a bowl with fluffy dumplings, carrots, and parsley.

Easy Chicken and Dumplings

Creamy chicken and vegetable soup topped with fluffy homemade drop dumplings, all cooked in one pot.
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Prep Time 15 minutes
Cook Time 30 minutes
Servings: 6 Servings
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

  • 3 tablespoons butter
  • 1 onion diced
  • 3 carrots sliced
  • 3 celery stalks sliced
  • 4 cloves garlic minced
  • 1/3 cup all-purpose flour
  • 6 cups chicken broth
  • 1/2 cup heavy cream
  • 3 cups shredded rotisserie chicken
  • 1 teaspoon dried thyme
  • 1 bay leaf
  • 2 cups all-purpose flour for the dumplings
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 3 tablespoons cold butter
  • 1 cup milk
  • Chopped parsley for garnish

Equipment

  • Large Dutch oven with lid
  • Whisk
  • Wooden spoon

Method
 

  1. Cook the onion, carrots, and celery in butter until soft.
  2. Stir in the garlic and flour, then whisk in the broth and add the thyme and bay leaf.
  3. Simmer 10 minutes, then stir in the cream and chicken.
  4. Whisk the dumpling flour, baking powder, and salt, cut in the butter, and stir in the milk.
  5. Tip: Don't overmix the dough.
  6. Drop spoonfuls of dough over the simmering soup.
  7. Cover and cook 15 minutes without lifting the lid.
  8. Tip: The steam makes the dumplings fluffy.
  9. Discard the bay leaf and serve with parsley.

Notes

Thin leftovers with broth when reheating.
Freeze the soup base without dumplings.