Classic Chicken and Drop Dumplings Recipe
Make this comforting, old-fashioned chicken and dumpling soup from scratch. This recipe provides clear steps for a rich stew base and light, fluffy drop dumplings for a perfect weeknight dinner.
- Prep Time: 15 min
- Cook Time: 40 min
- Total Time: 55 min
- Yield: 6 servings 1x
- Category: Dinner
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 2 tablespoons olive oil
- 1 large yellow onion, chopped
- 2 carrots, peeled and sliced
- 2 celery stalks, sliced
- 1 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- 1/4 cup all-purpose flour
- 6 cups low-sodium chicken broth
- 2 cups cooked, shredded chicken breast or thighs
- 1/2 cup heavy cream (optional, for richness)
- 1/2 cup frozen peas
- Salt and black pepper to taste
- For the Drop Dumplings:
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1/4 cup cold unsalted butter, cut into small pieces
- 3/4 cup milk (whole or 2%)
Instructions
- Heat the olive oil in a large Dutch oven or heavy pot over medium heat. Add the chopped onion, carrots, and celery. Cook until the vegetables soften, about 5 to 7 minutes.
- Stir in the dried thyme and rosemary. Cook for 1 minute until fragrant.
- Sprinkle the 1/4 cup of flour over the vegetables and stir constantly for 1 minute to cook out the raw flour taste. This creates the roux base.
- Slowly whisk in the chicken broth until smooth. Bring the mixture to a simmer, stirring occasionally. Let it simmer for 10 minutes to thicken slightly.
- Stir in the shredded cooked chicken and the heavy cream, if using. Season generously with salt and pepper. Reduce the heat to low so the stew maintains a gentle simmer.
- Prepare the drop dumplings: In a medium bowl, whisk together the 2 cups of flour, baking powder, and 1 teaspoon of salt.
- Cut in the cold butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs.
- Pour in the milk and stir just until the dough comes together. Do not overmix; a few lumps are fine. Overmixing develops gluten and makes tough dumplings.
- Drop the dumpling batter by rounded tablespoons directly onto the simmering stew. Do not crowd them; leave space between each one.
- Cover the pot tightly and let the dumplings steam and cook for 15 minutes without lifting the lid. This traps the steam needed for fluffy dumplings.
- After 15 minutes, gently stir in the frozen peas. Check the dumplings for doneness; they should be cooked through and light. Adjust seasoning if needed.
- Serve immediately in bowls. This is a hearty, one pot chicken and dumplings dinner.
Notes
- For the lightest, fluffiest drop dumplings, make sure your butter and milk are cold when mixing the dough.
- Do not peek while the dumplings are steaming for the first 15 minutes, or the steam will escape and they may fall flat.
- If you prefer a thicker stew, add another tablespoon of flour mixed with a little cold water (a slurry) during step 4.
- This recipe works well with rotisserie chicken for a quick weeknight meal.
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 5
- Sodium: 650
- Fat: 18
- Saturated Fat: 8
- Unsaturated Fat: 10
- Trans Fat: 0
- Carbohydrates: 45
- Fiber: 3
- Protein: 30
- Cholesterol: 95