Chicken and Drop Dumplings

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Chicken and Drop Dumplings

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.

Prep Time10

Cook Time50

Total Time1

Course: Main Dish, Soup/Stew/Chili

Cuisine: American

Servings: servings

Calories: 536kcal

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!

Notes

Before cooking, remove the chicken from the refrigerator, season with salt and pepper, and allow to sit at room temperature for at least 15 minutes and up to 1 hour before cooking. This step helps with flavor and prevents the chicken from sticking to the pot!

Nutrition