Chicken and Dumplings
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A creamy, hearty chicken stew with vegetables and homemade light and fluffy dumplings! Comes together so quick too!
Creamy chicken noodle soup with tender, pillowy dumplings? Yes. So much yes.
This is true comfort food at its finest without any canned biscuits or canned soup of any kind. The dumplings are made completely from scratch with a few pantry staples (unsalted butter, self-raising flour and buttermilk), and they’re super easy to whip up too.
And you get to repurpose leftover rotisserie chicken so this comes together very fast, making this absolutely weeknight worthy, especially on a cold, snowy day. Or really any other cold day where we just need a big hug in a bowl.
Tools For This Recipe
Dutch oven
Chicken and Dumplings: Frequently Asked Questions
Additional chicken stock can be used for white wine as a non-alcoholic substitute.
Heavy cream (or heavy whipping cream) has one of the highest fat contents with about 36-40% fat. Half and half or whole milk are suitable substitutes, but will yield a lighter result.
For 1 cup self-rising flour, you can substitute 1 cup all-purpose flour, 1 teaspoon baking powder, 1/2 teaspoon salt, and 1/4 teaspoon baking soda.
Chicken and Dumplings
Ingredients
- ¼ cup unsalted butter
- 1 medium sweet onion, diced
- 2 carrots, peeled and diced
- 2 ribs celery, diced
- 2 cloves garlic, minced
- 1 ¼ teaspoons poultry seasoning
- ¼ cup all-purpose flour
- 4 cups coarsely shredded rotisserie chicken
- 6 cups chicken stock
- ½ cup dry white wine
- ½ cup heavy cream
- Kosher salt and freshly ground black pepper, to taste
- ½ cup frozen green peas, thawed
- 2 tablespoons chopped fresh parsley leaves
for the dumplings
- 3 tablespoons unsalted butter, cold
- 1 ½ cups self-rising flour
- ¾ cup buttermilk
Instructions
- Melt butter in a large stockpot or Dutch oven over medium heat. Add onion, carrots and celery. Cook, stirring occasionally, until tender, about 3-4 minutes.
- Stir in garlic and poultry seasoning until fragrant, about 1 minute.
- Whisk in flour until lightly browned, about 1 minute.
- Stir in chicken, chicken stock and wine. Bring to a boil; reduce heat and simmer, stirring occasionally, until thickened and flavors have blended, about 15 minutes.
- Stir in heavy cream; season with salt and pepper, to taste.
- Working in batches, gently stir in dumplings. Cover, reduce heat and simmer, stirring occasionally, until dumplings are cooked through and tender, about 5-8 minutes.
- Stir in peas and parsley until heated through, about 1-2 minutes.
- Serve immediately.
for the dumplings
- Grate butter using the large holes of a box grater. Stir into the flour.
- Add buttermilk and stir using a rubber spatula until a soft dough forms.
- Working on a lightly floured surface, knead the dough 3-4 times until it comes together. Using a rolling pin, roll the dough into 1/4-inch thickness. Cut dough into bite-size pieces.
Video
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Another winning recipe Chungah!! My family loved it. Great flavor and the dumplings were easy to make and add. I have added this to the rotation!!
Love it!! Thank you
Made this recipe yesterday at my husband’s request, we both loved it. The dumping dough recipe was so easy to work with. Recipe is a keeper, Thanks for the tasty recipe.
This soup was absolutely delicious. I made it the night before then heated it up again before my cousins came over on Sunday afternoon. I put together the dumplings and added them to the soup as per the recipe instructions just before serving.
Two things: when l make this again l will half the amount of dumplings, because l have half of them left over that wouldn’t fit in the soup. Additionally l would thin it with about another cup of chicken stock (l used “better than bullion”), seeing as it got pretty thick. Maybe that’s because it sat overnight in the fridge and then got reheated. But thank you thank you for an awesome and fun and delicious soup/stew/chowder recipe! Loved it!
So good we made this for dinner tonight and it was delicious. The seasoning was perfection.
Delicious! My husband and I both loved it!
Any chance this is freezable? (I really want you to make another freezer meal prep cookbook…I love your first one so much!)
How long do you cook the dumplings. Is lid on or off. We usually drop in dough with a spoon
Read step 6, it clearly states how long to cook dumplings, covered.