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drop dumplings in a bowl of chicken and dumplings with carrots, garnished with parsley
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5 from 2 votes

Easy Chicken and Dumplings

Old fashioned from scratch in minutes! Loaded with chicken, vegetables and drop dumplings in a thick savory broth that comes together in minutes.
Course: Main Course
Cuisine: American
Keyword: chicken and dumplings, easy chicken and dumplings, best chicken and dumplings
Calories:

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.