Nothing beats a warm bowl of homemade chicken and dumplings. Tender chicken, fresh vegetables, and fluffy, pillowy dumplings simmered in a rich, flavorful broth make this classic soup the ultimate comfort food. Perfect for chilly evenings, family dinners, or when you simply need a hearty, heartwarming meal.
Ingredients
For the Soup Base
| Ingredient | Quantity |
|---|---|
| Bone-in chicken thighs (or breasts for leaner option) | 2 lbs |
| Olive oil | 2 tbsp |
| Large onion, diced | 1 |
| Carrots, peeled & sliced | 3 |
| Celery stalks, sliced | 3 |
| Garlic cloves, minced | 4 |
| Fresh thyme (or dried) | 2 tbsp / 2 tsp |
| Fresh rosemary (or dried) | 1 tbsp / 1 tsp |
| Chicken broth | 8 cups |
| Frozen peas | 1/2 cup |
| Salt & black pepper | To taste |
For the Dumplings
| Ingredient | Quantity |
|---|---|
| All-purpose flour (or gluten-free blend) | 2 cups |
| Baking powder | 1 tbsp |
| Salt | 1 tsp |
| Fresh parsley, chopped | 1/4 cup |
| Cold butter, cubed | 3 tbsp |
| Milk (or plant-based) | 1 cup |
Directions
- Season the chicken with salt and pepper. Heat olive oil in a large pot and brown the chicken 5–6 minutes per side. Remove and set aside.
- In the same pot, sauté onion, carrot, and celery for 5–7 minutes until softened. Add garlic, thyme, and rosemary; cook for 30 seconds until fragrant.
- Return the chicken to the pot and pour in the chicken broth. Cover and simmer for 30 minutes until the chicken is tender.
- Prepare the dumplings: In a bowl, mix flour, baking powder, salt, and parsley. Cut in the cold butter, then stir in milk until a sticky dough forms.
- Remove the chicken, shred the meat, and discard skin and bones. Return the shredded chicken to the pot along with peas.
- Drop tablespoon-sized portions of dumpling dough onto the simmering soup. Cover tightly and cook 15 minutes—do not lift the lid to ensure dumplings steam properly.
- Taste and adjust seasoning. Serve hot, garnished with fresh herbs.
Notes
- Prep: 25 min | Cook: 50 min | Total: 1 hr 15 min
- Avoid lifting the lid while dumplings cook; the steam is essential for fluffiness.
- Soup base can be frozen up to 3 months; add fresh dumplings when reheating.
- Serve with crusty bread or a fresh salad for a complete meal.
This Chicken and Dumplings Soup brings classic comfort to your table with tender chicken, vegetables, and the softest dumplings you’ll ever make. Perfect for sharing and guaranteed to warm hearts.
