Description

This comforting and hearty Easy Chicken and Dumplings recipe features tender shredded chicken simmered in a creamy vegetable-rich broth with fluffy homemade dumplings. A classic Southern-inspired dish, it combines fragrant aromatics, fresh herbs, and simple pantry staples for a warm, satisfying meal perfect for chilly days or family dinners.

Ingredients

Scale

Soup

2 tablespoons extra-virgin olive oil
1 small yellow onion, diced (about 1 cup)
1 medium carrot, diced (about ¾ cup)
2 celery ribs, diced (about ¾ cup)
3 cloves garlic, minced
4 tablespoons unsalted butter
¼ cup all-purpose flour
4 cups chicken stock
1 cup whole milk
½ teaspoon sea salt, plus more to taste
¼ teaspoon freshly cracked black pepper, plus more to taste
1 tablespoon minced fresh dill
3 cups shredded chicken, from a rotisserie chicken
¼ cup finely chopped green onions, for serving

Dumplings

2 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon kosher salt
1 teaspoon freshly cracked black pepper
½ cup buttermilk
½ cup whole milk

Instructions

Prepare the soup base: Heat the olive oil in a large stockpot over medium heat until shimmering. Add the diced onion, carrot, and celery, cooking for about 8 minutes until the vegetables start to soften. Stir in the minced garlic and cook for another minute until fragrant.
Create the roux and thicken the soup: Add the butter and whisk until fully melted. Sprinkle in the flour and whisk continuously for about 2 minutes to cook the flour mixture, ensuring it is fully incorporated without browning.
Add liquids and simmer: Slowly pour in the chicken stock, whisking constantly to prevent lumps. Bring the mixture to a boil over high heat, then reduce to medium-low and simmer for 5-6 minutes until the carrots and celery are tender and the soup has thickened slightly.
Finish the soup: Stir in the milk, sea salt, black pepper, minced fresh dill, and shredded chicken. Let the soup simmer gently while preparing dumplings.
Make dumpling batter: In a large bowl, whisk together flour, baking powder, kosher salt, and black pepper. Make a well in the center and pour in the buttermilk and whole milk. Gently mix with a wooden spoon just until moistened, being careful not to overmix to keep dumplings light and fluffy.
Add dumplings to soup: Drop tablespoon-sized pieces of the dumpling dough carefully into the simmering soup. Cover the pot and cook for about 15 minutes, or until the dumplings have increased in size about four times and have a biscuit-like texture.
Serve: Stir the soup gently to incorporate the dumplings. Ladle into bowls and garnish with chopped green onions. Adjust seasoning with more salt and freshly ground black pepper if needed, and serve warm.

Notes

Use shredded rotisserie chicken for a quick and flavorful protein component.
Do not overmix the dumpling batter to ensure tender, fluffy dumplings.
If you prefer thicker dumplings, add a bit more flour to the batter.
Fresh dill adds a bright herbal note but can be omitted or substituted with thyme or parsley.
This soup reheats well but dumplings might soften over time; consider adding extra dumplings when reheating.

Prep Time: 15 minutes
Cook Time: 35 minutes
Category: Soup
Method: Stovetop
Cuisine: American Southern

Keywords: chicken and dumplings, easy chicken soup, homemade dumplings, comfort food, Southern recipe