Easy Chicken and Dumplings from scratch! Small batch with old fashioned taste. Loaded with chicken, vegetables and drop dumplings in a thick savory broth comes together in minutes.
If you’re craving the easiest, best Homemade Chicken and Dumplings recipe, look no further.
This is a small batch recipe – perfect for 2-3 people, depending on appetites but can be doubled.
Creamy, cozy chicken soup with light, fluffy dumplings on a cold winter day. Let’s go.
WHAT I LOVE ABOUT THIS RECIPE:
- Small batch so singles or small families can enjoy this comforting meal too
- Freezer friendly in an freezer safe container up to 2 months (thaw and reheat in the micro).
- Cozy and comforting on a cold winter day.
- Easy, delicious homemade Chicken and Dumplings in minutes!
WHAT’S IN EASY CHICKEN AND DUMPLINGS?
- olive oil
- boneless chicken breasts cut in bite size pieces
- salt and pepper
- garlic powder
- carrots
- celery
- onion
- fresh OR dry thyme (fresh used)
- butter
- all purpose flour
- chicken stock
- half and half
- bay leaf
- frozen peas
- fresh parsley
Drop Dumplings:
- all purpose flour
- baking powder (not baking soda)
- salt
- fresh parsley
- half and half
HOW TO MAKE EASY CHICKEN AND DUMPLINGS:
Heat the olive oil in a soup pot or Dutch oven over medium heat then add Season with salt, pepper (to taste) and garlic powder.
Sear both sides of the chicken then remove it from the pot.
To the same pot add carrots, celery, onion and finely minced (or dry) thyme. Season with salt and pepper and cook 3-4 minutes over medium heat until carrots are becoming tender.
Reduce heat to low then add butter. Sprinkle flour over the top of melted butter. Cook 1 minute stirring constantly.
Pour in chicken stock and half and half stirring to combine.
Add bay leaf and reserved chicken and any juices. Stir to combine then add salt to your preference (I used about a heaping 1/2 teaspoon).
Bring to a full boil then reduce the heat to low. Simmer covered 10 minutes then add frozen peas and parsley.
LIGHT, AIRY DUMPLINGS:
While the pot is simmering the remaining 10 minutes, whisk the flour, baking powder, salt and parsley together in a medium bowl. Pour in half and half stirring just until it’s blended (don’t overmix).
The dough should be thick and scoopable.
Drop similar size dumplings one at a time with a small scooper or tablespoon into the simmering pot leaving a little space between them. You should get 8-10 small dumplings.
Cover and simmer on low for 12 minutes (no peeking!) or until the dumplings are fluffy and cooked through.
To check if your dumplings are cooked through, insert a toothpick into the center of one. It should come out clean.
Garnish with fresh parsley, ladle into bowls and serve right away.
TIPS FOR THE BEST CHICKEN AND DUMPLINGS:
- Mix the dough while the broth is simmering. This activates the baking powder and makes the dumplings fluffier.
- Don’t overmix the dough or the dumplings may be tough and dense.
- Adjust cook time if you make larger dumplings.
- Keep the lid on while the dumplings cook – and don’t peek or stir. Trapped team helps them cook.
CAN I USE ROTISSERIE CHICKEN IN THIS RECIPE?
Absolutely! This is a great recipe for both leftover and rotisserie chicken. You’ll need about 2 cups of diced or shredded cooked chicken.
Add the olive oil to the pot then skip to the instruction to add carrots, celery and onions and continue with the rest of the recipe.
MORE POPULAR CHICKEN RECIPES ON THE BLOG:
Chicken Piccata – boneless chicken in lemon-white wine sauce with artichokes and capers. This easy, gourmet meal goes stove to table in under 30 minutes.
Slow Cooker White Chicken Chili – easy crockpot recipe. Creamy, loaded with chicken, beans, corn and green chilies. Top with your favorites like sliced avocado, extra cheese, tortilla strips and sour cream.
Cheesy Baked Mushroom Chicken
4 Ingredient Slow Cooker Salsa Chicken
Enjoy!
Tried this Easy Chicken and Dumplings recipe? Leave a comment, ⭐⭐⭐⭐⭐ rating and TAG ME with a photo of yours on social media! @agoudalife or #agoudalife
Easy Chicken and Dumplings
Ingredients
- 1 tablespoon olive oil
- 1 pound boneless chicken breasts cut in bite size pieces
- salt and pepper to taste
- 3 tablespoon butter
- 1/2 teaspoon garlic powder
- 1 cup carrots peeled and chopped
- 2 stalks celery chopped
- 1/2 cup onion diced
- 1/2 tablespoon fresh thyme OR 1/2 TEASPOON dry thyme
- 3 tablespoons all purpose flour
- 2 1/2 cups chicken stock
- 1/4 cup half and half
- 1 large bay leaf
- 1/2 cup frozen peas
- 3 tablespoons fresh parsley chopped
DUMPLINGS:
- 1 cup all purpose flour
- 2 teaspoons baking powder NOT baking soda
- 1/2 teaspoon salt
- 1 tablespoon fresh parsley finely chopped
- 1/2 cup half and half
Instructions
- Heat one tablespoon of olive oil in a soup pot or Dutch oven over medium heat then add bite size pieces of chicken.
- Season with salt and pepper to taste and sprinkle on the garlic powder. Sear both sides of the chicken then remove it from the pot.
- In the same pot add the carrots, celery, onion and finely minced thyme. Season with salt and pepper to taste and cook 3-4 minutes over medium heat or until the carrots are starting to become tender.
- Reduce the heat to low then add the butter. Once the butter melts, sprinkle the flour over the top and cook 1 minute stirring constantly.
- Pour in the chicken stock and half and half, add the bay leaf and return the chicken to the pot. Give it a good stir then add salt to taste (I normally add 1/2 to 1 teaspoon but season to your preference).
- Bring to a full boil then reduce the heat to low. Simmer covered 10 minutes then fold in the frozen peas and parsley.
The Dumplings:
- While the pot is simmering whisk the flour, baking powder, salt and parsley together in a medium bowl. Pour in the half and half stirring just until it’s blended (overmixing will cause the dumplings to be dense).
- Drop the dumplings one at a time with a small scooper or tablespoon into the simmering pot leaving a little space between them. You’ll want the dumplings as close in size as possible so they cook evenly.
- Cover the pot and simmer on low for 12 minutes (no peeking!) or until the dumplings are fluffy and cooked through. To check doneness, insert a toothpick into the center. It should come out clean when they’re ready to eat.
- Garnish with fresh parsley, ladle into bowls and serve right away.
Excellent flavor. A hearty meal especially for the winter.
Thank you Remo! Classic comfort food that never goes out of style 🙂
This was an awesome comfort.meal although I did have to add about half cup of water to the broth. Mixture… overall sooo good thanks
Wondering if I could use one percent milk in place of the half and half?
Hi Valerie – thank you so much! Really glad you enjoyed the recipe 🙂 Yes – 1% milk can be used in place of half and half.