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Easy Chicken and Dumplings Recipe for Busy Weeknights

A classic, soul-warming Chicken and Dumplings featuring tender chicken, rich broth, and perfectly fluffy dumplings—true Southern comfort in a bowl.
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Prep Time 25 minutes
Cook Time 45 minutes
Total Time 1 hour 10 minutes
Servings: 6 servings
Course: Main Dish
Cuisine: Southern
Calories: 485
Ingredients Method Notes

Ingredients
  

  • 2 tablespoons olive oil
  • 2 celery ribs diced
  • 2 large carrots diced
  • 1 yellow onion chopped
  • 1 clove garlic minced
  • 5 tablespoons unsalted butter
  • 1/3 cup all-purpose flour
  • 6 cups low-sodium chicken broth
  • 4 teaspoons chicken bouillon paste
  • 1/4 teaspoon dried thyme
  • 1/4 teaspoon dried sage
  • 1/4 teaspoon dried rosemary
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1 1/2 pounds chicken breasts or thighs
  • 12 ounces evaporated milk
  • 1/2 cup frozen peas
  • Fresh parsley
  • 1 2/3 cups all-purpose flour dumplings
  • 1 tablespoon baking powder
  • 1/2 teaspoon kosher salt
  • 3/4 cup milk
  • 1/4 cup sour cream
  • 2 tablespoons butter melted

Method
 

  1. Sauté celery, carrots, and onion in olive oil for 3 minutes. Add garlic for 30 seconds.
  2. Add butter and flour, whisking 1 minute to form a roux.
  3. Slowly whisk in chicken broth and bouillon, then add thyme, sage, rosemary, salt, and pepper. Simmer 5 minutes.
  4. Add chicken, bring to a boil, then reduce heat and simmer 10 minutes. Remove chicken and shred.
  5. Stir in evaporated milk and peas.
  6. Make dumplings by combining flour, baking powder, salt, milk, sour cream, and melted butter. Mix until just combined.
  7. Drop teaspoon-sized dumplings onto simmering soup. Cover and cook 12–15 minutes without lifting the lid.
  8. Return shredded chicken to pot, stir gently, garnish with parsley, and serve warm.

Notes

Do not lift the lid while dumplings cook—steam is essential for achieving light, fluffy dumplings.