Disclosure: Zoup! provided me with product for the purpose of this post, as well as compensation for my time. As always, all opinions expressed in this post are my own.
This Chicken and Dumplings recipe has all the warm, cozy feelings of the family dinners I grew up with. My grandmother made it on chilly Sundays when everyone was over for dinner, and my mother made her version whenever someone needed a little comfort. It was the kind of meal that brought everyone to the table without anyone having to call out that dinner was ready. You could smell it simmering down the hallway!
The light mix of onion, celery, and garlic always gave the kitchen that familiar, homey smell, and the dumplings were my favorite part. They puffed up right on top of the bubbling broth, soft and fluffy and perfect for soaking up every bit of that creamy sauce.
It is a simple, from-scratch meal that still feels like a hug in a bowl, and I love passing it on to my own family now.
If you want something a little lighter but still cozy, Lemon Chicken Orzo Soup is a great swap for soup night.
Step-by-step photos and instructions are below, but you can jump right to the recipe card if you wish!
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Why you’ll love this recipe
It is a cozy, creamy, classic dinner that feels like a big bowl of comfort.
- Simple. Everything cooks in one pot, so cleanup is easy.
- Comforting. Creamy broth, tender chicken, and soft, fluffy dumplings.
- Quick. On the table in under an hour.
- Family favorite. Loved by both kids and grown-ups.
- Adaptable. Works with fresh or leftover chicken, and any veggies you have on hand.
About Zoup!
This recipe uses Zoup! Reduced Sodium Chicken Bone Broth. It truly tastes amazing -it’s simmered low and slow, just like my Nana taught me to do when making broth from scratch, so it saves me hours of work! I can make this any old time I want, and still get that deep, savory flavor. It comes in glass jars that are reusable or recyclable.
Check out my Instagram Post, and enter to win four jars of Zoup! Reduced Sodium Chicken Bone Broth for yourself!
The Zoup! family of products includes chicken and beef bone broths (original, reduced sodium, and spicy chicken) and savory vegan broth, plus Culinary Concentrates™ and homestyle, heat-and-eat soups. Find them at retailers across the country, through Instacart, and online at Walmart.com and Amazon.com (affiliated)
Use code KYLEECOOKS20 for 20% off your first Zoup! purchase on Amazon (affiliated) (good through January 8, 2026).
I have included step-by-step photos and instructions, as well as tips and tricks in the post. If you’d rather skip all that, scoot right on down to the full recipe card located at the bottom of the post.
Key Recipe Ingredients
The full list of ingredients and amounts is found in the printable recipe card below.
- Onion, celery, and garlic. These three make the cozy, savory base that gives the whole pot that classic homemade taste. They add sweetness, warmth, and just enough depth without overpowering the creamy broth.
- Chicken bone broth. Gives the soup a rich, homemade depth that tastes like it simmered all afternoon. Use a good quality one, as it is a key flavor for this recipe. I like Zoup! Reduced Sodium Bone Broth so I can control the seasoning level myself.
- Chicken. We are using chicken breast here, but chicken thighs work well too. Diced chicken cooks fast and gives you hearty bites in every spoonful.
- Mixed vegetables. A quick way to add color and a little sweetness. Use your favorite mix.
How to make the best Chicken & Dumplings
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This next part is only a photo tutorial of the recipe steps. The full list of ingredients, quantities and instructions can be found in the printable recipe card below.
Get prepped: Dice the chicken, onion, and celery, and mince the garlic so everything is ready to go before you start cooking.
Make the base: Melt the butter in a large pot over medium heat. Add the onion and celery and cook a few minutes until they start to soften. Stir in the garlic and let it cook just long enough to smell really good.
Sprinkle the flour over the veggies and stir it in. Let it cook for about a minute so it forms a thick paste, then slowly whisk in the chicken bone broth until the mixture is smooth. Season with salt, pepper, and dried thyme.
Cook the chicken, add the veggies: Add the diced chicken right into the pot. Bring everything to a gentle simmer and let it cook until the chicken is tender and cooked through. Stir in the mixed vegetables and let them warm through for a few minutes.
Make and cook the dumplings: In a medium bowl, mix the flour, baking powder, salt, and dried thyme. Add the melted butter and milk and stir just until a soft dough forms.
Bring the soup to a gentle boil. Drop spoonfuls of the dumpling dough on top of the soup. Cover the pot, turn the heat to low, and let the dumplings steam until they are puffed and cooked through. Try not to peek.
Finish the soup: Turn off the heat and let things settle for a minute. Pour the half and half around the edges of the pot and gently fold it in so the dumplings stay whole. Give it a taste and adjust the seasoning. Serve warm.
Troubleshooting Guide – Common Problems and Solutions
- Dumplings are dense. The dough was overmixed. Stir just until combined.
- Soup is too thin. Simmer uncovered for a few minutes or whisk a little flour into the half-and-half before adding.
- Soup too thick. Stir in a little extra broth or milk to loosen it up.
- Dumplings fell apart. The soup was boiling too hard. Keep it at a gentle simmer.
How do I know the dumplings are done?
They should be puffed and firm when cut open, with no raw dough inside.
Can I make noodle-style dumplings instead?
Yes, roll the dumpling dough out on a lightly floured surface and cut it into strips before adding to the simmering soup.
Can I make this ahead of time?
The soup base can be made ahead, but the dumplings are best cooked fresh just before serving. Heat your base, then while it heats – make the dumplings, and drop them in when the base is simmering.
Kylee’s Notes
- Don’t overmix the dumpling dough or it can become dense.
- Keep the lid on while the dumplings cook so they steam properly.
- Add the half-and-half at the very end for the best creamy texture.
- If you prefer a thicker base, simmer uncovered before adding the dumplings.
- For a flavor boost, add a small squeeze of lemon juice or sprinkle of parsley before serving.
How to store leftovers
Store leftovers in an airtight container in the refrigerator for up to 3 days. Add a splash of milk or broth when reheating to restore the creamy consistency.
To freeze, store the soup base without the dumplings for up to 3 months. Reheat and make fresh dumplings before serving.
Reheating Tips
Reheat gently on the stove over medium-low heat until warmed through. Add milk or broth as needed. Avoid boiling so the dumplings stay soft and tender.
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Chicken and Dumplings
Ingredients
Base
- 3 tablespoons butter
- ½ medium diced onion
- 1 rib finely diced celery
- 3 cloves minced garlic
- 3 tablespoons flour
- 5 cups Zoup! reduced sodium chicken bone broth
- 1 teaspoon salt
- ½ teaspoon pepper
- ½ teaspoon dried thyme
- 1 lb boneless skinless chicken breasts (diced into bite-sized pieces)
- 2 cups frozen mixed vegetables (peas, carrots, corn, and green beans)
- ½ cup half-and-half (or cream)
Dumplings
- 2 cups flour (or use cake flour for lighter dumplings)
- 2 teaspoons baking powder
- 1 teaspoon salt
- ½ teaspoon dried thyme (or Italian seasoning)
- 4 tablespoons melted butter
- 1 cup milk
Directions
- Get prepped: Dice the chicken, onion, and celery, mince the garlic, and measure out all ingredients before you begin.
- Sauté the aromatics: In a large pot or Dutch oven, melt the 3 tablespoons butter over medium heat. Add the ½ medium diced onion and 1 rib finely diced celery and cook for 3 to 4 minutes until softened. Stir in the 3 cloves minced garlic and cook for 30 seconds until fragrant.
- Make the roux: Sprinkle the 3 tablespoons flour over the vegetables and stir constantly for about 1 minute until a smooth paste forms.
- Build the broth: Gradually whisk in the 5 cups Zoup! reduced sodium chicken bone broth until smooth. Add 1 teaspoon salt, ½ teaspoon pepper, and ½ teaspoon dried thyme.
- Cook the chicken: Add the diced 1 lb boneless skinless chicken breasts to the pot. Bring to a gentle simmer and cook for 8 to 10 minutes, stirring occasionally, until the chicken is fully cooked and tender.
- Add the vegetables: Stir in 2 cups frozen mixed vegetables and cook for 3 to 4 minutes to heat through.
- Make the dumplings: In a medium bowl, whisk together the 2 cups flour, 2 teaspoons baking powder, 1 teaspoon salt, and ½ teaspoon dried thyme. Stir in 4 tablespoons melted butter and 1 cup milk until just combined. The dough should be soft; do not overmix.
- Cook the dumplings: Bring the soup to a gentle boil. Drop heaping spoonfuls of the dumpling dough (about 2 tablespoons each) on top of the simmering soup. Cover, reduce heat to low, and cook 8 to 10 minutes, until the dumplings are puffed and cooked through. Avoid lifting the lid while they steam.
- Finish the soup: Turn off the heat and let the pot sit uncovered for 1 minute. Slowly pour the ½ cup half-and-half around the edges of the pot and gently fold it into the soup so the dumplings stay intact. Taste and adjust seasoning with salt and pepper as needed. Serve warm.
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Notes
- Don’t overmix the dumpling dough or it can become dense.
- Keep the lid on while the dumplings cook so they steam properly.
- Add the half-and-half at the very end for the best creamy texture.
- If you prefer a thicker base, simmer uncovered before adding the dumplings.
- For a flavor boost, add a small squeeze of lemon juice or sprinkle of parsley before serving.
Nutrition Facts
Disclaimer
Nutritional information is an estimate and provided to you as a courtesy. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.
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