This creamy chicken and dumplings recipe is a warm, comforting dish made with tender shredded chicken, soft drop dumplings, and a rich, velvety broth filled with classic vegetables. It is hearty, filling, and perfect for a family dinner any time of the year.
Why You’ll Love This Recipe
This recipe is simple enough for weeknights yet satisfying enough for a cozy weekend meal. The drop dumplings are easy to make with no rolling or cutting required, making the process stress-free. The creamy broth is rich without being heavy, and the balance of chicken, vegetables, and dumplings makes it a complete meal in one pot.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the soup
2 tablespoons olive oil
3 large carrots, peeled and sliced into 1/4-inch pieces
3 celery stalks, sliced into 1/4-inch pieces
1 medium yellow onion, finely diced
2 1/2 cups cooked chicken breast, shredded
7 1/2 cups unsalted chicken broth
1 cup heavy cream
2 teaspoons kosher salt
1/2 teaspoon black pepper
For the dumplings
2 1/4 cups all-purpose flour
1 tablespoon baking powder
1 1/4 teaspoons kosher salt
1 cup plus 2 tablespoons whole milk
Directions
Heat the olive oil in a large Dutch oven or heavy pot over medium-high heat. Add the carrots, celery, and onion, stirring until evenly coated with oil. Cover with a lid and cook for 5 to 8 minutes, stirring occasionally, until the vegetables begin to soften.
Pour in the chicken broth and bring the mixture to a gentle boil. Reduce the heat to medium-low and allow it to simmer for 15 minutes so the flavors can develop.
Add the shredded chicken to the pot and stir to combine.
In a medium bowl, whisk together the flour, baking powder, and kosher salt. Add the milk and stir just until a soft dough forms. Gently knead the dough in the bowl if needed, being careful not to overwork it.
Drop heaping tablespoons of dumpling dough into the simmering broth. Lightly stir so all dumplings are moistened. Cover the pot and simmer for about 20 minutes, until the dumplings are fully cooked and no longer doughy in the center.
Pour in the heavy cream, then season with salt and black pepper. Stir gently and allow the soup to rest for a few minutes before serving.
Servings and timing
Servings: 6
Prep time: 15 minutes
Cook time: 40 minutes
Total time: about 1 hour
Variations
You can add frozen peas or corn during the last 10 minutes of cooking for extra vegetables. For a thicker soup, reduce the broth by 1/2 cup. Fresh herbs such as parsley or thyme can be stirred in at the end for added flavor.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, warm gently on the stovetop over medium-low heat, stirring occasionally. If the soup thickens too much, add a small splash of broth or milk.
For longer storage, allow the soup to cool completely and freeze in freezer-safe containers for up to 3 months. Thaw overnight in the refrigerator before reheating.
FAQs
Can I use leftover chicken?
Yes, leftover roasted or baked chicken works perfectly and saves time.
Are drop dumplings supposed to be soft?
Yes, drop dumplings are meant to be fluffy and tender, not firm.
Can I make this recipe without cream?
You can omit the cream, but the soup will be lighter and less rich.
How do I know when the dumplings are done?
The dumplings should be firm on the outside and fully cooked inside, with no raw dough.
Can I add more dumplings?
Yes, you can increase the dumpling dough by half if you prefer extra dumplings.
What type of pot works best?
A heavy-bottomed pot or Dutch oven with a lid works best for even cooking.
Can I freeze chicken and dumplings?
Yes, it freezes well when stored properly and cooled before freezing.
Will the dumplings fall apart?
If you avoid over-stirring after adding them, they will hold their shape.
Can I make this recipe ahead of time?
Yes, it can be made a day ahead and reheated gently before serving.
Is this recipe kid-friendly?
Yes, the mild, creamy flavors make it a favorite with kids.
Conclusion
Creamy chicken and dumplings is a timeless comfort dish that brings warmth and satisfaction to the table. With simple ingredients, easy drop dumplings, and a rich homemade broth, this recipe is perfect for feeding family and friends and is sure to become a regular favorite.
This creamy chicken and dumplings recipe features tender shredded chicken, fluffy drop dumplings, and a rich broth filled with vegetables for a cozy, one-pot comfort meal.
Ingredients
2 tablespoons olive oil
3 large carrots, peeled and sliced into 1/4-inch pieces
3 celery stalks, sliced into 1/4-inch pieces
1 medium yellow onion, finely diced
2 1/2 cups cooked chicken breast, shredded
7 1/2 cups unsalted chicken broth
1 cup heavy cream
2 teaspoons kosher salt
1/2 teaspoon black pepper
2 1/4 cups all-purpose flour
1 tablespoon baking powder
1 1/4 teaspoons kosher salt (for dumplings)
1 cup plus 2 tablespoons whole milk
Instructions
Heat olive oil in a large Dutch oven over medium-high heat. Add carrots, celery, and onion; stir to coat and cook covered for 5–8 minutes, stirring occasionally, until softened.
Pour in chicken broth and bring to a gentle boil. Reduce heat and simmer for 15 minutes.
Add shredded chicken and stir to combine.
In a separate bowl, whisk flour, baking powder, and salt. Add milk and stir just until a dough forms. Gently knead if needed, being careful not to overmix.
Drop heaping tablespoons of dough into the simmering soup. Lightly stir so dumplings are moistened. Cover and simmer for 20 minutes, until dumplings are cooked through.
Stir in heavy cream, season with salt and pepper, and let rest a few minutes before serving.
Notes
Add frozen peas or corn during the last 10 minutes of cooking for extra vegetables.
Reduce broth by 1/2 cup for a thicker consistency.
Fresh herbs like parsley or thyme can be stirred in at the end for flavor.
