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Chicken and Dumplings

A comforting dish with tender chicken, flavorful broth, and fluffy dumplings, perfect for chilly nights.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Soup
  • 2 tablespoons olive oil
  • 2 ribs celery, diced
  • 2 large carrots, diced
  • 1 large yellow onion, chopped
  • 1 clove garlic, minced
  • 5 tablespoons unsalted butter
  • ⅓ cup all-purpose flour
  • 6 cups low-sodium chicken broth
  • 4 teaspoons chicken bouillon paste (Better Than Bouillon base)
  • ¼ teaspoon dried thyme
  • ¼ teaspoon dried sage
  • ¼ teaspoon dried rosemary
  • 1 teaspoon kosher salt
  • ½ teaspoon freshly ground black pepper
  • 1½ pounds boneless, skinless chicken breasts or thighs
  • 12 ounces evaporated milk
  • ½ cup frozen peas
  • Fresh chopped parsley, for garnish
For the Dumplings
  • 1⅔ cups all-purpose flour
  • 1 tablespoon baking powder
  • ½ teaspoon kosher salt
  • ¾ cup milk
  • ¼ cup sour cream
  • 2 tablespoons butter, melted

Method
 

Sauté the Vegetables
  1. Heat olive oil in a large pot over medium heat.
  2. Add the celery, carrots, and onion, and cook for about 3 minutes until slightly softened.
  3. Add the garlic and sauté for 30 seconds.
  4. Stir in the butter and flour, whisking for 1 minute to form a roux.
Add Broth and Seasonings
  1. Gradually whisk in the chicken broth and bouillon, scraping up any bits from the bottom.
  2. Add thyme, sage, rosemary, salt, and pepper. Stir well.
Cook the Chicken
  1. Add the chicken to the pot and bring the mixture to a boil.
  2. Cover, reduce heat to low, and simmer for about 10 minutes, or until the chicken is cooked through.
  3. Remove the chicken to a cutting board and set aside.
Finish the Soup Base
  1. Stir in the evaporated milk and peas.
  2. Let simmer gently while you prepare the dumplings.
Make the Dumplings
  1. In a mixing bowl, combine flour, baking powder, and salt.
  2. Make a well in the center, then add milk, sour cream, and melted butter.
  3. Stir until just combined—do not overmix.
Cook the Dumplings
  1. Bring the soup to a gentle simmer.
  2. Drop teaspoon-sized portions of the dumpling dough onto the surface of the soup.
  3. Cover and simmer on low for 12–15 minutes.
Finish and Serve
  1. Check one dumpling for doneness (it should be fluffy and cooked through).
  2. Shred the chicken and return it to the pot.
  3. Stir gently to combine.
  4. Garnish with fresh parsley and serve warm.

Notes

For a richer flavor, you can use homemade chicken broth instead of store-bought. Feel free to add other vegetables like potatoes or green beans for more variety. To achieve extra fluffy dumplings, avoid overmixing the dough.