Julie Clark
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Chicken and Dumplings
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Creamy chicken and dumplings from scratch. There’s nothing like it! Learn how to make this easy homemade chicken stew for a comforting dinner.
I’m slightly over this cold winter weather. Who else is ready for the warm spring sunshine and short sleeve temperatures? The only thing that I like about the cooler weather is warm, comforting soups like this chicken and dumplings soup.
I found a chicken and dumplings recipe in a Betty Crocker cookbook and tweaked it a little to be one that my family would love. This is the result! It’s thick, creamy, uses a bag of frozen veggies (which means it is easy) and has soft, from-scratch dumplings.
There’s just nothing like this comforting chicken soup!
Is chicken and dumplings a soup?
It really depends on how thick you make your filling. I consider our recipe more with a texture like a stew, thick gravy-like base with veggies and meat. Officially, stew is a dish that simmers a long time in a covered pot.
This recipe can be made in under an hour so it doesn’t take that long, but it definitely has more of a stew-like consistency. Choose to call it what you’d like…it’s good either way. And if you need a quicker fix, make rotisserie chicken and dumplings!
Where did chicken dumplings originate?
Dumplings are often found in the South and Midwest United States. It also has origins as a French Canadian meal during the Great Depression. We’re thankful to whoever thought this comforting meal!
How to Make Dumplings
Homemade dumplings are an easy, biscuit-like dough to whip up. No kneading, no rising…just a simple mix in a bowl.
- In a medium bowl, stir together the flour, baking powder, sugar and salt.
- Cut in the butter. We like to use a pastry cutter, but if you don’t have one of those you can use two knives to cut the butter in.
- Add the milk and mix just until combined.
- At this point you can either leave the dough in the bowl and scoop teaspoon-fulls into the soup. Or you can roll the dough slightly and cut into strips to have more uniform pieces. Either way works, but we just drop in teaspoons. Less mess!
How to Make Chicken Stew
This soup takes about 30 minutes to cook. It might seem like a long process but it really goes quickly! Here’s how to do it:
- In a medium saucepan, combine the broth, frozen vegetables, onions, water, basil, oregano, dill, salt, garlic powder and pepper. We used dried herbs, but if you have fresh herbs, they are fantastic in this soup. If you are using fresh herbs, add them in after the milk mixture so they don’t cook down too much.
- Bring to a boil.
- In a small bowl, whisk together the flour and milk until smooth.
- Drizzle into the boiling mixture. Cook and stir over medium low heat until the mixture has thickened a bit.
- Drop the dumpling dough by tablespoons into the boiling stew. (We make about 15 dumplings.)
- Simmer over low heat (so the milk does not burn), covered, for 15 minutes. Do NOT open the lid.
- A toothpick inserted into the dumpling should come out clean with no doughiness.
How do you thicken chicken and dumplings?
How do you know when dumplings are done?
It’s important to follow the directions for the dumpling recipe you use and just trust the process. This recipe calls for 15 minutes of cooking after you drop the dumplings in. You’ll want to make sure you cover the pot and do not open the lid. Allow the dumplings to cook during that time.
Once the time is up, you are safe to open the pot. A toothpick inserted into the dumpling should come out somewhat clean. It may have gravy on it, but it should not have dumpling batter on it.
Can you freeze chicken and dumplings?
Yes, you can freeze chicken and dumplings. It’s best to allow the soup to thaw completely in the fridge before reheating it. We recommend reheating the soup on the stovetop over low heat rather than in the microwave. This will help preserve the original texture of the dumplings.
How long will chicken and dumplings last in the fridge?
This soup is best when eaten within 2-3 days of making it.
What should I serve with chicken and dumplings?
Chicken and dumplings is a thick, hearty stew with veggies and bread both in the soup. So really, it’s a one pot meal if you’d like. But if you’re serving this for company, serve with a side salad and maybe some fresh fruit. Plus, it’s nice to have a dinner roll top soak up any of that leftover gravy.
**You may also love this beef barley stew.**
Chicken and Dumplings
Creamy chicken and dumplings from scratch. There's nothing like it! Learn how to make this easy homemade chicken stew for a comforting dinner.
Servings 4
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Ingredients
For the dumplings:
- 1 cup all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon sugar
- ½ teaspoon salt
- 1 tablespoon butter
- ½ cup 2% milk
For the chicken stew:
- 14 ounces chicken stock
- 2 cups frozen mixed vegetables
- ¾ cup chopped onions
- ½ cup water
- 2 teaspoons fresh snipped basil oregano and dill (or ½ teaspoon each of dried)
- ½ teaspoon salt
- ⅛ teaspoon garlic powder
- ⅛ teaspoon black pepper
- 1 cup milk
- ⅓ cup all-purpose flour
- 2 cups cooked cubed chicken
Instructions
Make the dumplings:
- In a medium bowl, stir together the flour, baking powder, sugar and salt.
- Cut in the butter.
- Add the milk and mix just until combined. Set aside.
Make the soup:
- In a medium saucepan, combine the broth, frozen vegetables, onions, water, basil, oregano, dill, salt, garlic powder and pepper. *If you are using fresh herbs, add them in after the milk mixture.**
- Bring to a boil.
- In a small bowl, whisk together the flour and milk until smooth.
- Drizzle into the boiling mixture. Cook and stir over medium low heat until the mixture has thickened a bit.
- Drop the dumpling dough by tablespoons into the boiling stew. (We make about 15 dumplings.)
- Simmer over low heat (so the milk does not burn), covered, for 15 minutes. Do NOT open the lid.
- A toothpick inserted into the dumpling should come out clean with no doughiness.
- Stir in the cooked chicken.
- Serve immediately. Makes about 6 cups of stew (4 servings).
Nutrition
Calories: 457kcal | Carbohydrates: 56g | Protein: 30g | Fat: 12g | Saturated Fat: 5g | Cholesterol: 71mg | Sodium: 889mg | Potassium: 869mg | Fiber: 5g | Sugar: 8g | Vitamin A: 4865IU | Vitamin C: 11.7mg | Calcium: 237mg | Iron: 4.1mg
What can be substituted for dill?
What type of milk should be used? Is skim ok?
This looks sooooo yummy! I love your recipes here in Kentucky & share on FB & Pinterest! 🙂
I just looked at the recipe and it looks delicious, and i am going to make it. I love recipes that are creamy. I do want to receive your recipes by e-mail. Thank You.