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Chicken and Dumplings

Tender shredded chicken cooked with vegetables in a creamy broth, topped with soft, fluffy dumplings. The ultimate comfort food for family dinners.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Comfort Food, Main Dish
Cuisine: American
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

Soup Base
  • 2 cups cooked shredded chicken
  • 4 cups chicken broth
  • 1 cup milk
  • 1/2 cup all-purpose flour
  • 1/4 cup unsalted butter
  • 2 stalks celery, diced
  • 2 carrots, diced
  • 1 onion, diced
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1/2 tsp dried thyme or 1 tsp fresh thyme
Dumplings
  • 1 cup all-purpose flour
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1/2 cup milk
  • 2 tbsp unsalted butter

Equipment

  • Large pot
  • Whisk
  • Mixing bowls
  • Measuring cups and spoons
  • Spoon or spatula

Method
 

  1. Melt butter in a large pot over medium heat. Sauté onions, celery, and carrots until softened.
  2. Stir in 1/2 cup flour to make a roux, cooking 1–2 minutes.
  3. Gradually whisk in chicken broth and 1 cup milk until smooth.
  4. Add shredded chicken, salt, pepper, and thyme. Bring to gentle simmer.
  5. In a separate bowl, mix 1 cup flour, baking powder, 1/2 tsp salt, 1/2 cup milk, and 2 tbsp butter until sticky dough forms for dumplings.
  6. Drop spoonfuls of dumpling dough onto simmering chicken mixture.
  7. Cover and simmer gently for 15–20 minutes until dumplings are cooked and fluffy.
  8. Stir gently to incorporate dumplings without breaking them.
  9. Adjust seasoning if needed and garnish with fresh parsley before serving.

Notes

Do not overmix dumpling dough. Store leftovers in airtight container for 3 days. Freeze without dumplings for up to 2 months.