Chicken and Dumplings (Creamy, From-Scratch Comfort Classic)

There are some recipes that feel less like dinner and more like being taken care of.

Chicken and dumplings is one of those meals for me.

My mom’s version was practical and comforting — built from canned soup, water, bouillon, and whatever leftover chicken we had in the fridge. It was warm, filling, and dependable. The kind of dinner that showed up on a busy, cold school night.

This version keeps that spirit, but builds the flavor from scratch — starting with butter, vegetables, and broth. Then finishing with just enough cream to make it rich without being heavy. The dumplings are soft, fluffy, and steamed right on top of the soup, soaking up all that savory goodness and becoming biscuit like in texture.

It’s the kind of meal that makes the whole house feel like a big warm hug.

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Cooking School: What Makes Great Chicken and Dumplings

Chicken and dumplings is really two recipes working together:

• A rich, savory chicken soup base
• Tender dumplings that steam directly in the broth

The dumplings don’t boil — they steam. That steam is what creates their soft, fluffy texture.

The key techniques:

• Build flavor early (searing chicken, sautéing vegetables)
• Create a lightly thickened broth
• Let the dumplings steam undisturbed

No peeking. Steam is everything here.

If you’re new to building soups from scratch, my Cooking School guides are a great place to start..

Ingredients

Chicken & Soup Base

• 1 tablespoon extra virgin olive oil
• 2 lbs boneless skinless chicken breast
• Sea Salt and black pepper, to taste
• 5 tablespoons unsalted butter
• 1 small yellow onion, diced
• 1 cup shredded carrots
• 2 sticks celery, diced
• 3 cloves garlic, minced
• 1 teaspoon Worcestershire sauce
• 1/3 cup all-purpose flour
• 4 cups chicken broth
• 2 cups half and half

Seasonings

• 1 packet dried chicken bone broth powder (such as Gourmend Foods) or 1 chicken bouillon packet/cube
• ½ teaspoon dried parsley
• ½ teaspoon dried thyme
• ½ teaspoon dried chives
• ½ teaspoon herbs de Provence (optional)
• ½ teaspoon Chinese hot mustard
• ¼ teaspoon ground sage
• ¼ teaspoon ground turmeric
• ⅛ teaspoon ground black pepper

Dumplings

• 2 cups all-purpose flour
• ¼ cup cornstarch
• 2 teaspoons baking powder
• ½ teaspoon baking soda
• 1 teaspoon sea salt
• ½ teaspoon garlic powder
• 2 teaspoons honey
• ¾ cup cold sour cream (or Greek yogurt)
• ¼ cup cold milk (any fat content)
• 4 tablespoons unsalted butter, melted

Instructions

Step 1: Sear the Chicken (Optional, but recommended)

Season chicken with salt and pepper.

Heat olive oil in a large soup pot over medium-high heat.

Sear chicken for about 3 minutes per side, until lightly browned. The inside will still be raw.

Remove and let rest 10 minutes, then dice into bite-size pieces.

This step builds flavor into the pot that carries through the whole soup.

Step 2: Build the Soup Base

Combine all seasonings in a small bowl and set aside.

In the same pot, melt butter over medium heat.

Add onion, carrots, and celery. Cook for 5 minutes until softened.

Add garlic, Worcestershire sauce, and seasonings. Cook 1 minute.

Sprinkle flour over the vegetables and stir continuously for 2 minutes.

Slowly add chicken broth, stirring constantly to prevent lumps.

Add the dried chicken bone broth powder (or bouillon) and stir until fully dissolved.

Bring to a gentle simmer.

Add the diced chicken and let simmer while you prepare dumplings.

Step 3: Make the Dumplings

In a bowl, combine:

• all-purpose flour
• cornstarch
• baking powder
• baking soda
• sea salt
• garlic powder

Add sour cream, milk, honey, and melted butter.

Fold gently until just combined.

Do not overmix.

The dough should be soft and slightly sticky.

Step 4: Steam the Dumplings

Reduce soup heat to low simmer.

Use a small cookie scoop or spoon to drop dumplings evenly over soup surface.

Spoon a little broth over each dumpling.

Cover tightly.

Simmer gently for 15 minutes.

Do not lift the lid.

Steam cooks the dumplings.

After 15 minutes, test one dumpling with a toothpick.

If clean, they’re ready.

Slowly stir in half-and-half.

Garnish with parsley and serve.

Ingredient Tips and Substitutions

Chicken Options

• Bone-in chicken = more flavor
• Leftover chicken works perfectly
• Rotisserie chicken is a great shortcut

Sour Cream vs Greek Yogurt
Both work equally well. Greek yogurt adds a slight tang and extra protein.

Mustard Powder
This enhances flavor without making the soup taste like mustard.

Bone Broth Powder vs Bouillon

• Both work well in this recipe
• Bone broth powder adds richer flavor and extra body
• Bouillon is a great pantry staple alternative
• Use low-sodium broth if using bouillon to control salt level

Storage and Reheating

Store in refrigerator up to 3 days.

Reheat gently on stovetop.

Dumplings will soften slightly but remain delicious.

Add splash of broth or milk if needed.

Skill Level

Beginner to Intermediate

If you can stir and resist lifting a lid, you can make this.

Frequently Asked Questions

Why are my dumplings dense?
Overmixing the dough is the most common cause.

Can I use leftover chicken?
Yes. Add about 3 cups cooked chicken before adding dumplings.

Can I freeze this?
The soup freezes well, but dumplings are best fresh.

Final Thoughts

This is the kind of recipe that earns its place in your regular rotation.

Not because it’s fancy.

Because it works. Every time.

And because sometimes, a bowl of chicken and dumplings is exactly what the day calls for.ly but remain delicious.

Add splash of broth or milk if needed.

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