Easy Chicken and Dumplings from scratch! Small batch with old fashioned taste – loaded with chicken, vegetables and drop dumplings in a thick savory broth. Comfort food for the soul on a cold winter day that comes together in minutes.
‘Scuse me but I just can’t help but share yet another total comfort recipe. Weather here has ranged from 8 inches of new snow to almost 60°.
As a life-long Michigander, I know those warm temps don’t signal spring – yet. I.Will.Not.Be.Fooled. You hear me?
Meanwhile, let’s bring on this Easy Chicken and Dumplings recipe with all the comfort the name implies. It also happens to be the best Chicken and Dumplings recipe out there and is just right for 2-3 people depending on appetites.
You read that right. This is a small batch recipe with two generous servings or three moderate servings.
If there’s just two of you at home, pass some along to a neighbor or freeze the leftovers.
To freeze this dish, cool completely then transfer to a freezer-safe container and store up to 2 months. When you’re ready to eat, defrost then reheat in the microwave or low heat on the stove.
What’s in 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
The 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 the 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. Searing the meat adds another layer of flavor to the dish.
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 along with any juices. Give it a good stir then add salt to taste. My preference is 3/4 to 1 teaspoon but again, salt to what you prefer.
Bring to a full boil then reduce the heat to low. Simmer covered 10 minutes then fold in the frozen peas and parsley.
how to make the dumplings:
To make the 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 the half and half stirring just until it’s blended (overmixing may cause the dumplings to be dense).
The dough should be thick and able to be scooped and dropped into the pot.
Drop the dumplings one at a time with a small scooper or tablespoon into the simmering pot leaving a little space between them. I usually end up with 8-10 dumplings. Just try to scoop them 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.
Not sure if your dumplings are cooked? Insert a toothpick into the center of one of them. It should come out clean when they’re ready to eat.
Garnish with fresh parsley, ladle into bowls and serve right away.
TIPS:
- Mix the dough while the broth is simmering to let the baking powder activate. The dumplings will be fluffier.
- Don’t overmix the dough or the dumplings may be tough and dense.
- I like smaller dumplings but if you prefer larger, go with it – just adjust the cooking time.
- Keep the lid on while the dumplings cook without peeking or stirring. The trapped steam also 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.
looking for other chicken recipes?
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.
Cheesy Chicken Broccoli Rice Casserole – cooks all in ONE POT including the rice in 30 minutes! Chicken, fresh broccoli and rice in a creamy, cheesy sauce finished with a crispy, buttery crushed Ritz topping.
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.
Enjoy!
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Easy Chicken and Dumplings
Ingredients
- 2 tablespoons olive oil
- 1/2-3/4 pound boneless chicken breasts cut in bite size pieces
- salt and pepper to taste
- 1/2 teaspoon garlic powder
- 1 cup carrots peeled and chopped
- 1/2 cup celery chopped
- 1/2 cup onion diced
- 1/2 tablespoon fresh thyme OR 1/2 TEASPOON dry thyme
- 3 tablespoon butter
- 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.