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5.0 from 48 votes

Homemade Chicken and Dumplings

Making homemade chicken and dumplings from scratch is the ultimate comfort food! It's made in 1 hour from start to finish in one pot for easy clean-up!

Prep Time
15 mins
Cook Time
15 mins
Total Time
1 hr
Servings: 8 servings
Calories: 484 kcal
Course: Main Course
Cuisine: American

Ingredients

  • 4 cups chicken breasts boneless, skinless , diced into one inch pieces (approx. 2 lbs.)
  • 2 tablespoons olive oil
  • 2 medium carrots peeled and diced
  • 2 talks celery diced
  • 1 medium onion diced finely
  • 3 cloves garlic minced
  • ¼ cup flour
  • 6 cups chicken broth
  • 2 teaspoons dried thyme
  • 2 teaspoons salt
  • ½ teaspoon pepper
  • 1 cup frozen peas
  • fresh parsley optional
For the Dumplings
  • 2 cups flour
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 1 cup heavy cream
  • 4 tablespoon butter melted

Instructions

    Cup of Yum
  1. Dice vegetables and set aside
  2. Add olive oil to a large pot or Dutch oven and heat over medium high heat .
  3. Add chicken in batches and cook until no longer pink . Then remove from the pot and set aside.
  4. Add the carrots, celery and onion to the pot and saute for about 5 minutes.
  5. Then add garlic and cook an additional 2-3 minutes.
  6. Add in the flour and stir to coat the vegetables and cook until lightly browned.
  7. Then add the thyme and chicken broth and stir to blend well.
  8. Bring to a boil and add the chicken back into the pot.
  9. Let simmer uncovered for 10 minutes to thicken the soup.
  10. Add the frozen peas the thicken soup and stir to combine.
For the Dumplings
  1. In a medium bowl, combine the flour, baking powder and salt.
  2. Add the cream and melted butter and stir until mixed in completely. (careful NOT TO OVERMIX)
  3. Using a cookie scoop or spoon, drop a tablespoon of the dumpling dough into the soup on at a time.
  4. Cover and cook for 15 minutes. (NO NOT open the lid until after the 17 minutes or you risk the dumplings not steaming completely.)
  5. Garnish with fresh parsley if desired.

Notes

  • Use white or dark meat chicken if desired.
  • Use gluten free flour if desired.
  • Use regular milk, low fat milk or non-dairy milk instead of heavy cream.
  • Substitute peas and carrots instead of just peas and leave out the fresh carrots.
  • Use frozen, fresh or canned peas.
  • Options for preparing/cooking chicken:1. Slice raw chicken into cubes and saute in a skillet until no longer pink
  • Boil a whole chicken for 30 minutes. Remove from water, cool and shred3. Use a store bought rotisserie chicken and remove all meat from the bones.
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Nutrition Information

Serving 1serving Calories 484kcal (24%) Carbohydrates 36g (12%) Protein 31g (62%) Fat 24g (37%) Saturated Fat 12g (60%) Trans Fat 1g Cholesterol 128mg (43%) Sodium 1730mg (72%) Potassium 922mg (26%) Fiber 3g (12%) Sugar 3g (6%) Vitamin A 4625IU (93%) Vitamin C 24mg (27%) Calcium 131mg (13%) Iron 3mg (17%)

Nutrition Facts

Serving: 8servings

Amount Per Serving

Calories 484

% Daily Value*

Serving 1serving
Calories 484kcal 24%
Carbohydrates 36g 12%
Protein 31g 62%
Fat 24g 37%
Saturated Fat 12g 60%
Trans Fat 1g 50%
Cholesterol 128mg 43%
Sodium 1730mg 72%
Potassium 922mg 20%
Fiber 3g 12%
Sugar 3g 6%
Vitamin A 4625IU 93%
Vitamin C 24mg 27%
Calcium 131mg 13%
Iron 3mg 17%

* Percent Daily Values are based on a 2,000 calorie diet.