Chicken and Dumplings Recipe - The Cookie Rookie® (2024)

4.70 from 107 votes

Author: Becky Hardin

For the Soup

• ▢ 2 tablespoons olive oil
• ▢ 1 ½ pounds chicken cut into bite-sized pieces
• ▢ ¼ cup unsalted butter
• ▢ 2 medium carrots sliced
• ▢ 1 medium onion chopped
• ▢ 2 cloves garlic minced
• ▢ ¼ cup all-purpose flour
• ▢ 4 cups chicken broth
• ▢ ¼ cup heavy cream
• ▢ 1 teaspoon fresh thyme leaves or ½ teaspoon dried
• ▢ 1 bay leaf
• ▢ Kosher salt to taste
• ▢ Black pepper to taste
• ▢ 1 cup frozen green peas
• ▢ ¼ cup fresh parsley chopped, plus more for garnish

For the Dumplings

• ▢ 1 ½ cups all-purpose flour
• ▢ 2 teaspoons baking powder
• ▢ ½ teaspoon salt
• ▢ ¼ teaspoon black pepper
• ▢ 1 cup milk
• ▢ 1 tablespoon unsalted butter melted

• Heat the oil in a large Dutch oven set over medium-high heat. Add the chicken pieces, season with salt and pepper, cook until it’s no longer pink, then remove to a plate and set aside.

  2 tablespoons olive oil, 1 ½ pounds chicken, Kosher salt, Black pepper

  

• Melt the butter in the pot, then add the onions and carrots, cooking and stirring for 3-5 minutes until tender. Add the garlic and stir for 30-60 seconds, until fragrant.

  ¼ cup unsalted butter, 2 medium carrots, 1 medium onion, 2 cloves garlic

  

• Reduce the heat to medium-low, then sprinkle the flour over the vegetables and cook for 2 minutes, stirring frequently. Return the chicken and any juices to the pot and stir.

  ¼ cup all-purpose flour

  

• Add the chicken broth, cream, thyme, bay leaf, salt, and pepper and bring it to a simmer. Stir in the frozen peas, cover the pot, and cook for 15 minutes.

  4 cups chicken broth, ¼ cup heavy cream, 1 teaspoon fresh thyme leaves, 1 bay leaf, 1 cup frozen green peas

  

• Meanwhile, make the dumplings. In a large mixing bowl, whisk together flour, baking powder, salt, and pepper. In a measuring cup, whisk together milk and melted butter until combined. Add the wet mixture to the dry mixture, stirring just until moistened.

  1 ½ cups all-purpose flour, 2 teaspoons baking powder, ½ teaspoon salt, ¼ teaspoon black pepper, 1 cup milk, 1 tablespoon unsalted butter

  

• Using a large spoon or cookie scoop, portion the dough into 1-inch round balls. Gently drop the dough balls into the simmering soup, being sure they don’t touch.

  

• When all of the dumplings have been added, cover the pot and allow the soup to simmer for 15 minutes, or until the dumplings are cooked through. Remove the lid and stir in the parsley.

  

• Portion the hot soup and dumplings into shallow bowls and serve with additional parsley, if desired.

  ¼ cup fresh parsley

• You can easily add additional veggies to his recipe like mushrooms or bell peppers.
• Keep the lid on the pot when you add the dumpling dough, as the steam will help them to rise and cook through.
• If making ahead of time, let cool fully before storing.

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