Chicken and Dumplings

This cozy one-pot Chicken and Dumplings recipe is creamy, hearty, and filled with tender chicken, veggies, and fluffy herbed dumplings. It’s old-fashioned comfort food at its best, simple to make, and full of rich, homey flavor that the whole family will love.

Course Dinner, Main Course

Cuisine American

Prep Time 15

Cook Time 30

Total Time 45

Servings

Calories 486kcal

Author Kylee Ayotte

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

Instructions

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.

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