Go Back
–+ servings
chicken and dumplings in a white bowl.
Print Recipe Add to Collection
4.62 from 201 votes

Chicken and Dumplings

This easy recipe for Chicken and Dumplings is the ideal comfort food. A hearty recipe that uses roasted chicken, fluffy buttermilk and chive dumplings that's both simple to make and shockingly easy to lose yourself in for a moment or two.
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Course: Dinner, Main Course, Soup
Cuisine: American
Keyword: chicken and dumplings, dumplings recipe, soup recipes
Servings: 6
Calories: 199kcal
Author: Joanna Cismaru

Equipment

Ingredients

For Dumplings

  • 1 cup all-purpose flour
  • 1 large egg beaten
  • 2 teaspoon baking powder
  • ½ teaspoon salt
  • 2 tablespoons chives chopped
  • ½ cup buttermilk use more if needed

Chicken soup

  • 1 tablespoon olive oil
  • 1 large onion chopped
  • 1 large carrot chopped
  • 1 stalk celery chopped
  • ½ teaspoon thyme dried
  • 4 cups chicken broth
  • ⅓ cup all-purpose flour
  • ½ teaspoon salt or to taste
  • ½ teaspoon pepper or to taste
  • 2 cups roasted chicken shredded (any part of the chicken will do, both white and dark meat would be great for flavor)
  • ½ cup peas frozen
US Customary - Metric

Instructions

  • In a large Dutch oven add the olive oil and heat over medium-high heat. Add the chopped onion, carrot and celery to the pot and cook for about 5 to 7 minutes until the onion sweats and becomes translucent. Add thyme to the pot and the 4 cups of chicken broth.
  • In a small bowl whisk the flour with a ladle of the broth from the pot then pour back into the pot and whisk making sure there are no lumps. Stir in the frozen peas and the shredded chicken. Season with salt and pepper and cook for 5 minutes.
  • While the broth is cooking, prepare the dumplings. In a bowl whisk together all the dumpling ingredients, making sure not to overmix, if you overmix the dumplings will turn out too dense.
  • Drop dumpling batter using a spoon into the thick broth. Make sure you don't take too much batter at once because the dumplings will double in size while they cook, so make them as big or small as you wish.
  • Cover the pot and simmer for about 15 to 20 minutes or until the dumplings are cooked. Make sure you don't peek while the dumplings are cooking, because they need to steam in order for them to cook and be nice and fluffy, lifting the lid will release the steam. After about 15 minutes use a toothpick to test if the dumplings are cooked through.

Video

Notes

  1. Check out how to make this soup in an Instant pot!!
  2. This recipe can be stored up to 3-4 days in the fridge in an airtight container. Keep in mind that the more times this recipe is reheated, the more the dumplings may fall apart. Freezing is possible but again the dumplings may fall apart when thawed, so be gentle. Ensure the soup is completely cooled before storing in a shallow container.
  3. Don’t overmix the batter. When making the dumpling batter it is important that you stop mixing once all the ingredients are fully combined. Overmixing will result in dense dumplings. 
  4. Whisk the flour mixture. The broth and flour need to be whisked together and the mixture needs to be whisked into the broth in the pot. This is how you avoid lumps from forming as you turn the soup into more of a stew.
  5. Do not lift the lid. It’s imperative that you leave the lid in place for at least 15 minutes while the dumplings are cooking. They need the steam to cook properly.  

Nutrition

Serving: 1serving | Calories: 199kcal | Carbohydrates: 30g | Protein: 9g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.003g | Cholesterol: 33mg | Sodium: 485mg | Potassium: 466mg | Fiber: 2g | Sugar: 4g | Vitamin A: 2258IU | Vitamin C: 8mg | Calcium: 114mg | Iron: 2mg