Southern Chicken and Dumplings Recipe

This homemade chicken and dumplings is a simple, comforting chicken soup your family will love. Fluffy dumplings sit atop a savory, creamy broth filled with tender chicken and vegetables for a classic, satisfying meal.

For more soup ideas, try variations like loaded baked potato chowder, tomato basil soup, or a one-pot lasagna soup.

This recipe was first published on 12/9/2019.

Chicken and dumplings is one of those timeless, old-fashioned dishes that feels like a warm hug. When you want a truly comforting dinner, this hearty soup delivers: seasoned, shredded chicken combined with carrots, celery and peas in a creamy broth flavored with thyme and rosemary, finished with soft, puffy dumplings.

The method is straightforward and forgiving, so cooks of any skill level can successfully make it. The dumplings are especially easy—no special equipment required, just a bowl, a little cold butter and your hands.

Expect generous portions; second helpings are common and encouraged.

How To Make Chicken and Dumplings

Start by cutting the chicken breasts in half lengthwise so you have four thinner pieces. Season both sides with salt and pepper.

Heat a soup pot over medium heat and add a splash of olive oil. Sear the chicken on both sides until cooked through, then remove it to a plate and allow it to cool slightly before shredding.

In the same pot, melt 3 tablespoons of butter. Add chopped carrots, celery, onion and minced garlic along with dried thyme, rosemary and parsley. Cook over medium-low heat for about 5 minutes until the vegetables begin to soften and the herbs become fragrant.

Pour in the chicken broth, bring the mixture to a boil, then reduce to low, cover and simmer for 10 minutes to let the flavors meld.

While the soup simmers, prepare the dumpling dough. In a large bowl, whisk together the flour, baking powder, salt and dried parsley. Cut the cold butter into the flour with your fingers until the mixture looks crumbly and pea-sized bits of butter remain. Stir in the milk just until a soft dough forms; avoid overmixing.

Uncover the soup pot and stir in frozen peas and the shredded chicken along with the half-and-half. Use a small cookie scoop or spoon to drop pieces of the dumpling dough onto the surface of the simmering soup. Cover the pot and cook for about 12 minutes without lifting the lid so the dumplings steam and become tender.

When the dumplings are cooked through and the broth has a creamy texture, taste and adjust seasoning with additional salt and pepper if needed. Let the pot sit off the heat for a few minutes before serving; the broth will thicken slightly as it rests.

Chicken and Dumplings Vs. Chicken Pot Pie

Chicken and dumplings and chicken pot pie share many of the same ingredients—chicken, vegetables and a rich, creamy sauce—but the textures and presentation differ. Chicken and dumplings is a soupier dish with dumplings cooked on top of the broth, while chicken pot pie is typically encased in a flaky crust that browns in the oven. If you want elements of both, consider trying a chicken pot pie soup that combines a creamy filling with biscuit-style toppings.

FAQ

Can I use fresh thyme?

Yes. Fresh thyme works well—use a larger amount than you would dried thyme (about three times the dried amount) and strip the leaves from the stems before adding to the pot.

Can I use canned biscuits instead of making dumplings?

Yes. You can drop canned biscuit dough into the simmering soup the same way you would the homemade dumplings. Adjust cooking time according to the biscuit package instructions, and ensure the dough is cooked through before serving.

Why isn’t my broth thickening?

The broth often appears thinner while cooking and will thicken as it cools. Allow the soup to rest off the heat for at least 10 minutes; the dumplings and any starches will help the broth become slightly thicker and more cohesive.

More Soup Recipes

Creamy Chicken Gnocchi Soup
Chicken Noodle Soup
Broccoli Cheddar Soup
Zuppa Toscana Soup
Lasagna Tortellini Soup

Chicken and Dumplings

Prep Time:
20 minutes

Cook Time:
25 minutes

Total Time:
45 minutes

This homemade chicken and dumplings is an easy, family-friendly soup with puffy dumplings, a savory creamy broth, tender chicken and vegetables.

Ingredients

Olive oil
1 ½ lbs chicken breast
3 tbsp butter
1 small onion, chopped
3 celery stalks, chopped
2 carrots, chopped
2 garlic cloves, minced
¼ tsp dried thyme
¼ tsp dried rosemary
½ tsp dried parsley
6 cups chicken broth
½ cup half and half
½ cup frozen peas
½ tsp salt
Pepper, to taste

Dumplings

1 ½ cups all-purpose flour
1 ½ tsp baking powder
½ tsp salt
4 tbsp cold butter, cut into pieces
5 ounces milk (about ½–¾ cup)
½ tsp dried parsley

Instructions

Cut the chicken breasts in half lengthwise and season with salt and pepper. Heat a soup pot over medium heat, add olive oil, and cook the chicken until done. Remove and shred once cooled.
Melt 3 tablespoons of butter in the pot. Add carrots, celery, onion, garlic, thyme, rosemary and parsley. Cook on medium-low for about 5 minutes.
Add the chicken broth, bring to a boil, then reduce to low, cover and simmer for 10 minutes to develop the flavors.
To make the dumplings, combine flour, baking powder, salt and dried parsley. Work in the cold butter with your fingers until the mixture is crumbly, then stir in milk until a soft dough forms.
Uncover the pot and stir in the frozen peas, shredded chicken and half-and-half. Drop spoonfuls of dumpling dough onto the simmering soup, cover and cook for 12 minutes. Let rest a few minutes before serving.

Nutrition Information:

Yield: 8
Serving Size: 1

Amount Per Serving:
Calories: 389
Total Fat: 17g
Saturated Fat: 9g
Cholesterol: 110mg
Sodium: 1263mg
Carbohydrates: 25g
Fiber: 2g
Sugar: 4g
Protein: 32g

Nutrition figures are estimates and may vary depending on specific ingredients and portion sizes.