Chicken and Dumplings Tastes Better From Scratch

The Heart of the Home

My kitchen has always been my favorite room. It is where stories are told and bellies are filled. The smell of soup on the stove makes everything feel right. It feels like a warm hug.

This chicken and dumplings recipe is my go-to. It turns simple ingredients into a cozy feast. It reminds me that the best meals do not need to be fancy. They just need to be made with care.

A Little Story for You

I once made this for my grandson on a rainy day. He was feeling a little sad. He watched me drop the dumplings into the pot. His eyes got so wide!

He said they looked like little clouds floating on a golden sea. I still laugh at that. He ate two big bowls and his smile came back. Food can truly heal a sour mood.

Let’s Talk Flavor

First, you cook the carrots, celery, and onion. Doesn’t that smell amazing? That smell is the start of something good. Then you add the broth and herbs.

The thyme and rosemary make the whole house smell wonderful. They are like a cozy blanket for your soup. This matters because good food should please your nose first. What is your favorite cozy smell in the kitchen?

The Magic of Dumplings

Now for the fun part, the dumplings! You mix the dough just until it comes together. Do not mix it too much. A few lumps are just fine, I promise.

You drop little spoonfuls right on top of the simmering soup. Fun fact: The steam from the soup cooks the dumplings, making them soft and fluffy. They puff up like little pillows. It is like a little kitchen magic show.

Why This Meal Matters

This is a one-pot meal. That means less cleaning for you later. I love that. But it is more than that. Cooking a meal from scratch is a way to show love.

You are putting good, real food into the bodies of people you care about. This matters more than any fancy restaurant. It builds health and happy memories. Do you have a meal that makes you feel loved?

Your Turn in the Kitchen

I want you to try this recipe. Do not worry if it is not perfect the first time. My first dumplings were a little tough. But they still tasted wonderful.

The most important ingredient is always you. Share a picture of your pot when you are done. Or tell me, do you like big dumplings or small ones? I am always curious about that.

Ingredients:

Ingredient	Amount	Notes
Olive oil	2 Tablespoons
Celery ribs	2	diced
Carrots	2 large	diced
Yellow onion	1	chopped
Garlic	1 clove	minced
Unsalted butter	5 Tablespoons
All-purpose flour	1/3 cup
Low-sodium chicken broth	6 cups
Chicken bouillon paste	4 teaspoons	better than bouillon base
Dried thyme	1/4 teaspoon
Dried sage	1/4 teaspoon
Dried rosemary	1/4 teaspoon
Kosher salt	1 teaspoon
Freshly ground black pepper	1/2 teaspoon
Boneless skinless chicken breasts or thighs	1 1/2 pounds
Evaporated milk	12 oz	canned
Frozen peas	1/2 cup
Fresh chopped parsley		for garnish
For the Dumplings:
All-purpose flour	1 2/3 cups
Baking powder	1 tablespoon
Kosher salt	1/2 teaspoon
Milk	3/4 cup
Sour cream	1/4 cup
Butter	2 Tablespoons	melted

My Cozy Chicken and Dumplings

There’s nothing like a pot of chicken and dumplings on a cool day. It just feels like a hug from the inside. I’ve been making this for years. My own grandma taught me.

She always said the secret is in the dumplings. They should be soft little clouds. I still laugh at that. Let’s make some cozy magic together.

Ingredients

• 2 tablespoons oil
• 2 celery stalks, chopped
• 2 carrots, chopped
• 1 onion, chopped
• 2 cloves garlic, minced
• 4 tablespoons butter
• 1/3 cup all-purpose flour
• 6 cups chicken broth
• 1 teaspoon dried thyme
• 1/2 teaspoon dried rosemary
• Salt and pepper to taste
• 1 1/2 pounds chicken breast or thighs, cut into pieces
• 1 cup evaporated milk
• 1 cup frozen peas

For the Dumplings

• 2 cups all-purpose flour
• 1 tablespoon baking powder
• 1 teaspoon salt
• 3/4 cup milk
• 1/4 cup sour cream
• 2 tablespoons melted butter

Instructions

Step 1: Let’s start our soup base. Heat the oil in your big pot. Add the celery, carrots, and onion. Sauté them for a few minutes until they smell wonderful. Now add the garlic and stir. It makes the whole kitchen smell amazing.

Step 2: Add the butter and flour to the pot. Whisk it all together for one minute. This makes our soup nice and thick. (My hard-learned tip: Don’t walk away now! The flour can burn quickly.) Slowly pour in the chicken broth while you stir.

Step 3: Now, stir in all those lovely herbs and seasonings. They make the soup sing. Add your chicken pieces and bring it all to a boil. Then, put the lid on and let it simmer. The chicken will cook through gently.

Step 4: Take the chicken out to cool on a board. Stir in the evaporated milk and frozen peas. The milk makes it so creamy. The peas add a sweet little pop of color. Do you have a favorite soup ingredient? Share below!

Step 5: Time for the dumplings! Mix the flour, baking powder, and salt. Make a little well in the center. Pour in the milk, sour cream, and melted butter. Stir it gently until it just comes together. A few lumps are just fine.

Step 6: Bring your soup back to a gentle simmer. Drop small spoonfuls of the dough on top. They will look small now. But watch, they will puff up as they cook. It’s like a little kitchen miracle.

Step 7: Cover the pot and let it simmer for about 15 minutes. Do not peek too early. The dumplings need the steam to cook. Chop your chicken while you wait. Then stir it all back into the pot. Taste it. Isn’t that just perfect?

Cook Time: 45 minutes
Total Time: 1 hour
Yield: 6 servings
Category: Dinner, Soup

Three Fun Twists to Try

This recipe is like a good friend. It’s always wonderful to see. But sometimes, it’s fun to dress it up a little. Here are a few ideas I love to play with.

The Veggie Lover: Swap the chicken for mushrooms and a can of white beans. It’s so hearty and warm. You won’t miss the meat at all.

The Cozy Herb Garden: Use fresh herbs from your garden or windowsill. A tablespoon each of fresh thyme and parsley. The flavor is just so bright and happy.

The Biscuit Topper: No time for dumplings? Drop spoonfuls of store-bought biscuit dough on top. It’s a cheater’s dream and still so delicious. Which one would you try first? Comment below!

How to Serve Your Masterpiece

This soup is a full meal all by itself. But I love to make it feel extra special. A simple side can make your dinner table shine. It just feels more complete that way.

I always serve mine in a wide, shallow bowl. Top it with that fresh parsley for a pretty green sprinkle. A simple green salad on the side is perfect. Or some thick, crusty bread for dipping.

For a drink, a cold glass of apple cider is wonderful. The sweet and tangy taste cuts through the richness. For the grown-ups, a crisp Chardonnay pairs beautifully. Which would you choose tonight?

Keeping Cozy for Later

This soup makes a big, happy potful. You will likely have some left over. Let it cool completely before you put it in the fridge. It will stay good for about three days.

You can also freeze it for a cold day. I freeze mine in a sturdy container. The first time I did this, I was so pleased. I had a warm meal ready on a busy night.

To reheat, warm it slowly on the stove. Add a splash of broth if it seems too thick. Batch cooking like this saves time and money. It also means a good meal is always close by. Have you ever tried storing it this way? Share below!

Simple Fixes for a Perfect Pot

Sometimes the broth can be too thin. If this happens, mix a tablespoon of flour with a little broth. Whisk this back into the soup to thicken it.

Your dumplings might turn out dense. This happens if you stir the dough too much. I remember when my first dumplings were like little rocks. Just stir until the dough comes together.

Is your soup not flavorful enough? Do not be shy with the salt and pepper. Taste it at the end and add more if needed. Fixing small problems builds your cooking confidence. It also makes your food taste just right for you. Which of these problems have you run into before?

Your Chicken & Dumplings Questions

Q: Can I make this gluten-free? A: Yes. Use a gluten-free flour blend for the soup and the dumplings.

Q: Can I make it ahead? A: You can chop the veggies the night before. This makes putting the soup together very fast.

Q: What if I don’t have sour cream? A: Plain yogurt is a fine swap. It will give the dumplings the same nice tang.

Q: Can I make a smaller batch? A: Of course. Just cut all the ingredients in half. Use a smaller pot, too.

Q: Any optional add-ins? A: A dash of paprika is lovely. Fun fact: My grandpa always added a pinch of paprika for color. Which tip will you try first?

From My Kitchen to Yours

I hope this recipe finds its way to your table. It is a hug in a bowl. I love hearing about your cooking adventures.

Please tell me all about it. Did your family love it? Did you add your own special twist? Have you tried this recipe? Tag us on Pinterest! I would be so delighted to see your creations.

Happy cooking! —Grace Ellington.