clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Chicken and Dumplings is a classic chicken soup that is hearty, comforting, and nourishing. Plus, it is quick and easy to make in one pot in 40 minutes. |

Chicken and Dumplings

  • Author: Sam Hu | Ahead of Thyme
  • Total Time: 40 minutes
  • Yield: 4-6 servings


Chicken and Dumplings are a classic chicken soup that is hearty, comforting, and nourishing. It's loaded with chicken, homemade dumplings, and a flavorful creamy broth. This homemade soup is also quick to make in one pot in just 40 minutes — perfect for weeknight family dinners. 


For the soup:

  • 1 tablespoon avocado oil
  • 1 pound boneless skinless chicken breasts or chicken thighs, cut into 1-inch cubes
  • 2 tablespoons butter
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 2 medium carrots, peeled and thinly sliced
  • 2 ribs celery, thinly sliced
  • 1/2 teaspoon Italian seasoning
  • 1/4 cup all-purpose flour
  • 4 cups chicken broth
  • salt and pepper (to taste)
  • 1/4 cup heavy cream

For the dumplings:

  • 1 cup all-purpose flour
  • 1/2 teaspoon salt
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 2 tablespoons fresh green onions or chives, finely chopped
  • 1 tablespoon avocado oil
  • 1/2 cup heavy cream (or milk)


Make the soup:

  1. Heat oil in a large pot over medium-high heat until sizzling hot, about 1-2 minutes. Add chicken and cook until golden brown on all sides, about 3-4 minutes. Transfer onto a large plate and set aside.
  2. In the same pot, add butter and heat until melted, about 1 minute. Add onion, garlic, carrots and celery and sauté until tender, about 3-4 minutes. Stir in Italian seasoning until well combined.
  3. Add flour and mix well until thickened to a paste, about 1 minute.
  4. Slowly add chicken broth and stir constantly until evenly distributed.
  5. Return the chicken to the pot and bring the soup to a gentle simmer over low heat, about 10 minutes. Season with salt and pepper to taste.

Make the dumplings:

  1. While the soup is simmering, whisk together flour, salt, baking soda, baking powder, green onions until evenly combined.
  2. Slowly add oil and milk and mix until just combined. Once the batter forms into a soft dough, use a spatula or spoon to fold in the dry pieces that haven’t been incorporated. Be careful not to overmix. Note that the dough will be slightly sticky.
  3. Scoop about 1 tablespoon of batter at a time and add into the soup (the dumplings will expand quite a bit once cooked). Continue to simmer over low heat until the dumplings are fully cooked through, about 5 minutes.
  4. Stir in cream and serve immediately.


How to store: Once the chicken and dumplings have cooled completely, transfer the soup to an airtight container and refrigerate for up to four days.

How to reheat: Reheat leftover chicken and dumplings in a cooling pot on the stovetop over medium-low heat until warmed through. You may need to add a splash of water to thin out the consistency if it has thickened up too much when stored. You can also reheat in the microwave.

How to freeze: Once cooled, transfer the chicken and dumplings to a large Ziploc bag or another freezer-safe airtight container (such as a plastic deli container) and freeze for up to 3 months. When you’re ready to eat it, thaw it overnight in the refrigerator or use a warm water bath to release it from the container before reheating it using your method of choice.

  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Category: Soup
  • Method: Stovetop
  • Cuisine: American

Keywords: chicken and dumplings, chicken and dumplings soup