Homemade Chicken and Dumplings

5 from 6 votes

Homemade chicken and dumplings is a hearty bowl of comfort and warmth that can be enjoyed all year long!

Prep Time30

Cook Time35

Total Time1 5

Course: Dinner

Cuisine: American

Servings: Servings

Calories: 764kcal

Author: Jessica

Season the chicken breast generously with salt and pepper. In a large heavy bottomed pot or dutch oven, add the vegetable oil and heat over medium heat. Once the oil is heated, add the seasoned chicken breasts and cook, flipping regularly until fully cooked (or until an internal temperature of 165℉ is reached). Transfer the chicken breasts to a plate and using two forks, shred the chicken, set aside.
Over medium-low heat, using the same pot add and melt the butter. Scrape the bottom of the pot gently to release any stuck-on bits. When the butter is fully melted, add the diced onion and minced garlic and saute until fragrant and the onion just starts to soften, about 2 minutes.
Add the celery, carrots, baby potatoes, parsley, basil, thyme, salt and pepper. Stir to combine and cover the pot with a tight-fitting lid. Let the vegetables cook for 5 minutes, stirring occasionally. Sprinkle the flour over top of the vegetables and stir it in, until it is fully combined, cook for another minute. Add the chicken stock, cream, and shredded chicken and bring the soup to a boil, once boiling, reduce the heat to a simmer. Cover and let cook for 10-15 minutes.

In a medium-sized mixing bowl, combine the flour, milk, melted butter, olive oil, baking powder, parsley, basil, thyme, pepper, and salt. Mix together using a sturdy wooden spoon to create a shaggy dough. Turn the dough onto a lightly floured surface and knead for 2-3 minutes, adding flour as needed until a smooth soft dough is formed. Pinch off golf ball-sized pieces of dough and roll them into a ball. Repeat until all of the dough is portioned and rolled into balls. This recipe makes 15-16 dumplings.
Give the soup a quick stir, and keep the stew at a simmer. Plop the dumplings into the soup. Replace the lid and set a timer for 14 minutes. Do not open the lid during this time. The steam will cook the dumplings so it is crucial to keep the lid on. Remove from heat, remove the lid, and let the soup rest for 5 minutes before serving.

*Cream- Any type of cream such as full fat, table cream, half and half or coconut milk can be used for this recipe.

**Milk- You may use cream or non-dairy milk instead of milk in the dumplings.

Use a shredded rotisserie chicken instead of chicken breasts for an easy meal.
The dumplings should be approximately the size of a golf ball, or 45 grams when rolling. This recipe makes 15-16 dumplings. Making the dumplings too large may result in the dumplings being undercooked.
Canned biscuits can be used instead of making dumplings from scratch. To use canned biscuits, cut the biscuits into 1-2" cubes and cook as directed in the recipe.
If you would like to make the soup thicker, use a cornstarch slurry, but use it sparingly. Combine ¼ cup of cold water with 2-3 teaspoon cornstarch, stir together and add to soup slowly until the desired thickness has been reached.
Leftover chicken and dumplings can be stored in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months.