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+ servings

Chicken and Dumplings

Warming, cozy and comforting chicken and dumplings made from scratch. Don't forget to check out our step by step photos and tips above!
Course Main Course
Cuisine American
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 6 - 8 servings
Calories 401kcal


  • 1 1 /2 cups self-rising flour
  • 2/3 cup milk
  • 2 Tbsp. melted butter
  • 3 Tbsp. olive oil
  • 1 cup sliced celery
  • 1 cup diced yellow onion
  • 1 cup sliced carrot
  • 2 tsp. kosher salt divided
  • 1 tsp. ground black pepper divided
  • 2 boneless skinless chicken breasts
  • 2 Tbsp. minced garlic
  • 8 cups chicken broth
  • 2 sprigs fresh thyme plus more for garnish
  • Thyme leaves for garnish


  • In a medium bowl, stir together self-rising flour, milk, and melted butter for dumplings. Set aside.
  • Heat olive oil in a Dutch oven over medium heat.
  • Add celery, onion, carrot, and half of salt and pepper to pan. Cook, stirring occasionally, until slightly softened, about 3 minutes.
  • Add chicken, garlic, and remaining salt and pepper. Cook until chicken takes on just a little color, about 2 minutes per side.
  • Stir in broth and thyme sprigs. Bring to a simmer.
  • Reduce heat to medium-low; cover and simmer until chicken is cooked through, about 18 minutes.
  • Remove chicken from broth; shred with two forks. Return to broth, and bring back to a simmer.
  • Using a spoon, scoop about 1 tablespoon dumpling mixture, and drop into simmering broth.
  • Repeat with remaining dumpling mixture, working one at a time.
  • Reduce heat to medium-low; cover, and cook until dumplings are puffed a wooden pick inserted in the center comes out mostly clean, about 15 minutes.
  • Sprinkle servings with parsley, if desired.


  • You can make the dumpling batter a few hours ahead. You can even go ahead and scoop them out, and place them on a rimmed baking sheet. Just be sure to store them covered in the refrigerator, and add them to the broth one at a time so they don’t clump together.
  • When cooking the chicken, you’re just shooting for a little bit of color; you’re not aiming to cook it through, since the chicken will cook gently in the broth mixture.
  • For an extra-cozy version of this recipe, stir in 1 1/2 cups cream when you add the shredded chicken before cooking the dumplings.


Calories: 401kcal | Carbohydrates: 40g | Protein: 24g | Fat: 16g | Saturated Fat: 5g | Cholesterol: 62mg | Sodium: 1949mg | Potassium: 788mg | Fiber: 3g | Sugar: 4g | Vitamin A: 3845IU | Vitamin C: 29mg | Calcium: 92mg | Iron: 2mg