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Chicken and Dumplings Recipe
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5 from 1 vote

Chicken and Dumplings from Scratch

Making chicken and dumplings from scratch is a comfort food classic! Tender chicken swims in a creamy herb broth surrounded by plenty of hearty dumplings.
Prep Time10 mins
Cook Time1 hr
Total Time1 hr 10 mins
Course: Soup
Cuisine: American
Keyword: chicken, dumplings, soup
Servings: 8
Calories: 597kcal


  • 2 tablespoon Cooking Oil (or butter)
  • 2 medium Carrots (chopped)
  • 2 stalks Celery (chopped)
  • 1 medium Onion (chopped)
  • 2 cloves Garlic (minced)
  • 8 tbsp Butter
  • 1/2 cup Flour
  • 1 cup Heavy Cream
  • 7 cups Chicken Stock
  • 2 lb Boneless Skinless Chicken Thighs (cut into 1/2" cubes) (can substitute other chicken meat)
  • 2 sprigs Fresh Thyme
  • 1 sprig Fresh Rosemary
  • 1 small branch Fresh Sage
  • 1/4 teaspoon fresh ground pepper
  • Salt to taste
  • 1/4 cup chopped Parsley


  • 2 Eggs
  • 1/3 cup Milk
  • 1 1/2 tsp Baking Powder
  • 1 1/2 cups Flour
  • 1/2 teaspoon Salt
  • 1 tablespoon chopped Parsley


  • Heat cooking oil in Dutch Oven over medium heat and add carrots, celery, and onions. Saute until tender. (Tip: carrots take longest to cook so I often add them in before I chop up the celery and onion)
  • Add garlic and cook for 1-2 minutes longer, or until garlic is fragrant.
  • Remove carrots, celery, onion, and garlic from the pot and set aside.
  • Turn the heat on low and add 1 stick of butter and let melt, then sprinkle in flour. Whisk the mixture to form a roux and continue cooking for 3-5 minutes to cook out any flour taste, continually whisking.
  • Slowly stir heavy cream into the roux, continuing to whisk.
  • Once the cream has been incorporated stir in chicken stock.
  • Add chicken, herbs, and seasonings to the soup and let simmer 30+ minutes while you make the dumplings.


  • Combine together flour, baking powder, salt, parsley, eggs, and milk in a large bowl.
  • Roll together marble-sized dumplings and add to the soup. They will expand as they cook. (Tip: It is easiest to roll the dumplings with wet hands)
  • Continue to cook the soup for 15 minutes, or until dumplings are cooked through.


This soup can simmer as long as you desire.
IF YOU LIKED THIS RECIPE check out my Beef Noodle Soup too!


Calories: 597kcal | Carbohydrates: 36g | Protein: 33g | Fat: 34g | Saturated Fat: 16g | Cholesterol: 227mg | Sodium: 699mg | Potassium: 772mg | Fiber: 1g | Sugar: 5g | Vitamin A: 3515IU | Vitamin C: 3.5mg | Calcium: 117mg | Iron: 3.2mg