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Homestyle Chicken and Dumplings

Homestyle chicken and dumplings with fluffy homemade dumplings simmered in a rich creamy broth. Tender shredded chicken and tender vegetables create a cozy, thick soup with spoonable dumplings.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 680
Ingredients Equipment Method Notes

Ingredients
  

For the Soup
  • 2 tbsp butter
  • 1 onion
  • 2 carrots
  • 2 celery stalks
  • 3 cloves garlic
  • 0.25 cup all-purpose flour
  • 6 cup chicken broth
  • 2 cup cooked shredded chicken
  • 1 tsp salt
  • 0.5 tsp black pepper
  • 1 tsp dried thyme
  • 0.5 cup heavy cream
  • 2 tbsp chopped parsley
For the Dumplings
  • 2 cup all-purpose flour
  • 1 tbsp baking powder
  • 1 tsp salt
  • 2 tbsp melted butter
  • 1 cup whole milk

Equipment

  • 1 Dutch oven

Method
 

Make the soup base
  1. Melt the butter in a large Dutch oven over medium heat until fully melted and foamy.
  2. Add the diced onion, sliced carrots, and sliced celery, then cook for 5 minutes, stirring once or twice, until beginning to soften.
  3. Stir in the minced garlic and cook for 30 seconds, just until fragrant.
  4. Sprinkle the all-purpose flour over the vegetables and stir well to coat, cooking for 1 minute to remove raw flour taste.
  5. Slowly whisk in the chicken broth until smooth, keeping the mixture free of lumps.
  6. Add the shredded chicken, salt, black pepper, and dried thyme, then bring to a simmer.
  7. Simmer for 15 minutes, stirring occasionally, until the flavors meld and the soup thickens slightly.
  8. Stir in the heavy cream and simmer for 2 minutes to warm through.
Make and cook the dumplings
  1. In a bowl, combine the flour, baking powder, and salt for the dumpling dough.
  2. Mix the melted butter and whole milk into the dry ingredients until just combined, with no dry flour left.
  3. Drop spoonfuls of dumpling dough onto the simmering soup, keeping space between each dumpling.
  4. Cover tightly and cook for 15 minutes at a gentle simmer without lifting the lid.
  5. Finish by sprinkling with chopped parsley and serve hot after confirming the dumplings are fluffy and cooked through.

Notes

Pro tip: keep the lid closed during the 15-minute dumpling cook so steam can set the dumplings and keep them fluffy. Store leftovers covered in the refrigerator up to 3 days; reheat gently, adding a splash of chicken broth if needed to loosen the soup. Freezing is not recommended because the dumplings may become soft when thawed. For a lighter option, use half-and-half instead of heavy cream for a slightly less rich broth.