Chicken and Dumplings

Chicken and Dumplings

Course: SoupDifficulty: Beginner


Prep time


Cooking time


Total time



We’ve been enjoying this recipe over the last 6+ years. A couple of substitutions can easily make this dairy-free – we’ve done that, too.


  • Soup
  • 4 cups chicken or turkey broth

  • 1 cup water

  • 2 tbsp unsalted butter

  • 2 tsp poultry seasoning

  • 1 tsp onion powder

  • 1 tsp garlic powder

  • 1 tsp salt

  • 1 tsp dried parsley

  • 1 tsp dried basil

  • 1/2 tsp pepper

  • 1 lb boneless skinless chicken breast, cut to bite-size pieces

  • 1 cup flour

  • 3 cups milk

  • 2 cups frozen peas and carrots Or a can of mixed vegetables

  • Dumplings
  • 2 cups flour

  • 1 tbsp baking powder

  • 1/2 tsp salt

  • 1 tbsp butter, softened

  • 1 cup milk


  • In a large pot add broth, water, butter, and all of the seasonings. Cover set heat to medium, and bring to a boil.
  • Add the chicken, stir, and cover again.
  • In a medium bowl, whisk together the milk and flour to make the slurry to thicken the soup. Pour the slurry into the broth mixture while stirring. Add the vegetables. Cover.
  • Combine the dumpling ingredients in the medium bowl using a fork.
  • Remove the cover from the pot. Drop the dumplings into the pot 1 tablespoon at a time (I use a cookie scoop).
  • Reduce heat to a simmer, cover, and cook for 10 minutes.


  • I need to stir occasionally in the final 10 minutes of cooking to prevent burning to the bottom of the pan. (My stovetop seems to run hot.)
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