This classic Chicken and Drop Dumplings recipe is cozy, nourishing comfort food made entirely from scratch. Tender chicken thighs simmer in a creamy, savory broth with carrots, celery, and onion, while fluffy drop dumplings steam right on top. It’s a one-pot meal that’s deeply satisfying, approachable, and perfect for feeding a crowd.
This dish highlights foundational cooking techniques — browning protein, building a roux-based soup, and steaming dumplings — making it a go-to recipe you can rely on for years to come.
Must-Know Cooking Skills to Level Up Your Kitchen Game
Want to whip up this recipe like a pro? Brush up on the basics with these quick how-to videos:
Learn how to slice and dice like a pro in our Knife Skills 101 course!
Culinary Tips for the Best Chicken and Drop Dumplings
- Use chicken thighs for maximum flavor and tenderness — they stay juicy during simmering.
- Brown the chicken first to build flavor, but don’t cook it through — it finishes cooking in the soup.
- Dice vegetables evenly so they cook at the same rate and create a balanced bite.
- Cook the flour briefly before adding liquid to eliminate any raw flour taste.
- Keep the soup at a gentle simmer, not a boil, once dumplings are added.
- Resist the urge to lift the lid while dumplings cook — steam is what makes them fluffy.
Ingredient Swaps & Substitutions
- Chicken Thighs: Boneless, skinless chicken breasts can be used, but thighs provide richer flavor and are harder to dry out.
- Vegetables: Add extra carrots, celery, or stir in cut green beans or corn for more plant-forward power.
- Garlic Cloves: Substitute ¾ teaspoon granulated garlic.
- Poultry Seasoning: Substitute with 1 teaspoon dried herbs, preferably a mix.
- All Purpose Flour: Substitute cake flour for an even lighter dumpling.
- Chicken Broth: Use a salt-free or low-sodium broth. Sub vegetable broth if desired.
- Whole Milk: Whole milk creates the creamiest broth, but 2% can be substituted if preferred.
- Frozen Peas: Swap for chopped spinach or kale for a greener finish.
Chicken and Dumplings Variations
- Plant-Forward Chicken and Dumplings: Reduce the chicken by half and add extra vegetables or white beans.
- Herb Dumplings: Fold fresh rosemary or thyme into the dumpling dough.
- Creamy Turkey and Dumplings: Use leftover cooked turkey in place of chicken — perfect for post-holiday meals.
Equipment Recommendations
You just need a few simple equipment items for this recipe!
- Large Dutch Oven or 5 Quart Pot – ideal for browning, simmering, and steaming dumplings
- Wooden Spoon or Spatula – for building the soup base
- Medium Mixing Bowl – for dumpling dough
Check out our essential equipment guide to stock your kitchen with ALL the tools you need to prepare anything and everything!
Health Benefits of Chicken and Dumplings
This recipe shows how comfort food can still be nourishing when made with whole ingredients and balanced components.
Chicken Thighs
Chicken provides high-quality protein, iron, and zinc to support muscle repair and immune health.
Vegetables
Carrots, celery, onion, and peas contribute fiber, antioxidants, and key vitamins like vitamin A and C. Eating a variety of vegetables helps support gut health and overall wellness.
Milk
Milk adds calcium, other minerals, and fat-soluble vitamins, while also enhancing satiety and flavor.
A Balanced Bowl
This dish delivers protein, carbohydrates, fats, and vegetables in one satisfying meal — a hallmark of sustainable, lifelong healthy eating.
Explore our Ingredient Guide for more tips on choosing the freshest, most flavorful picks for your recipes. Because great ingredients = great food! 🌟🍴
Serving Suggestions
Serve chicken and dumplings as-is for a hearty one-bowl meal, or pair with a simple green salad or steamed vegetables for added freshness and a more plant-forward meal. Finish with cracked black pepper or chopped parsley for a bright contrast.
Learn how to build a healthy balanced meal with our Whole Life Plate, meal plan, and book!
Storage & Reheat Tips
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave. Add a splash of broth or milk if the soup thickens too much..
Share the Love – Leave Us a Review!
Unlike many other recipe blogs, we encourage you to tweak our recipes to suit your taste. Try it out, leave us a review, and tell us what changes you made! We love hearing how you make it your own.
FAQ Questions:
Can I make chicken and drop dumplings ahead of time?
Can you freeze chicken and drop dumplings?
What kind of chicken works best for chicken and dumplings?
Why are my dumplings dense instead of fluffy?
Dense dumplings are usually caused by overmixing the dough or using too much flour. Mix the dough just until combined and avoid pressing or packing the dumplings too tightly.
Chicken and Drop Dumplings
Ingredients
Chicken:
- ~1 ½ pounds boneless, skinless chicken thighs (1 package)
- ¼ teaspoon kosher salt
- ⅛ teaspoon pepper
Soup:
- 2 Tablespoons canola or avocado oil
- ¼ cup unsalted butter
- 1 small onion, diced ¼” (~1 cup)
- 3-4 large carrots, diced ¼” (~1 cup)
- 2 sticks celery, diced ¼” (~½ cup)
- 3 cloves garlic, minced
- 1 teaspoon poultry seasoning
- ⅓ cup all-purpose flour
- 1 quart low-sodium chicken broth or stock
- 1 cup whole milk
- ¼ teaspoon kosher salt + more to taste
- ¼ teaspoon pepper
- 1 cup frozen peas
Dumplings:
- 2 cups all-purpose flour
- 1 Tablespoon 1 teaspoon baking powder
- ½ teaspoon kosher salt
- ¼ teaspoon pepper
- ¾ cup whole milk
- ¼ cup unsalted butter, melted
Instructions
- Heat a dutch oven or 5 quart saucepan over medium heat. Season chicken on both sides with salt and pepper. Once pan is hot, add oil. Once oil is shimmering, add chicken thighs in batches, not overcrowding the pan. Sear ~3-4 minutes on each side, until chicken easily releases from pan. Remove to plate once browned. They will continue to cook in the soup.
- Reduce the heat to medium low, and add the butter to the same pot. Add onion, carrots, and celery. Sauté 5–7 minutes until softened. Add garlic and poultry seasoning, and cook for ~30 seconds until fragrant.
- Stir in the flour and cook ~45 seconds - 1 minute to form a thick paste mixed with the vegetables. Slowly whisk in the chicken broth until smooth. Add the whole milk, salt, and pepper, and return the chicken to the pot. Bring to a gentle simmer, cover, and cook ~20 minutes. Shred the chicken in the pot.
- While the soup simmers, mix flour, baking powder, salt, and pepper in a bowl. Add milk and melted butter; stir until just combined (do not over-mix). Dough will be thick and slightly sticky.
- Stir frozen peas into the soup. Drop dumpling dough by 2 Tablespoons on top of the simmering liquid. Cover the pot tightly and cook 15 minutes—no peeking! Dumplings should be fluffy and cooked through. Add additional salt and pepper to taste. Enjoy!
