If you’re searching for the best creamy chicken and dumplings recipe, you’re in the right place. This dish is the epitome of comfort food: warm, hearty, and packed with flavor. With tender shredded chicken, soft and fluffy homemade dumplings, and a rich, creamy broth, it’s a meal that brings the whole family to the table. Perfect for chilly evenings, lazy Sundays, or when you just need a bowl of something soothing. Whether you grew up eating chicken and dumplings or you’re trying it for the first time, this easy recipe is guaranteed to become a household favorite. Keep reading for step-by-step instructions, ingredient breakdowns, tips for success, and answers to the most common questions about this classic American dish Chicken and dumplings is a traditional American comfort dish that originated in the Southern United States. It features a savory chicken soup base filled with vegetables and shredded chicken, topped with fluffy biscuit-like dumplings that cook directly in the broth. The result is a one-pot meal that’s rich, creamy, and satisfying. There are two main variations:
- Creamy chicken and dumplings (like this one), with a thick, velvety broth.
- Brothy chicken and dumplings, which is closer to chicken soup with dumplings.
This creamy version uses heavy cream, butter, and a touch of flour to achieve the perfect texture, with a deep, savory flavor enhanced by garlic, herbs, and tender chicken.
🛒 Ingredients for Creamy Chicken and Dumplings
Below is everything you need to make this dish from scratch — no canned soups required!
For the Soup:
- 1 tablespoon olive oil – For sautéing the vegetables.
- 2 cups chopped onions
- 1 cup chopped celery
- 1 cup chopped carrots
- 3 cloves garlic, minced
- 4 cups low-sodium chicken broth
- 2 cups cooked chicken, shredded (rotisserie chicken works great!)
- 1 teaspoon dried thyme
- 1 teaspoon dried parsley
- Salt and pepper to taste
- ½ cup heavy cream – For a rich and creamy finish.
For the Dumplings:
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- ½ teaspoon salt
- 2 tablespoons butter, melted
- 1 cup milk
🍲 Step-by-Step Instructions
Step 1: Sauté the Vegetables
In a large pot or Dutch oven, heat olive oil over medium heat. Add chopped onions, celery, and carrots. Cook for 5–7 minutes until softened and fragrant. Stir in minced garlic and cook for 1 more minute.
Step 2: Build the Broth
Pour in the chicken broth and bring the mixture to a boil. Add the shredded chicken, dried thyme, parsley, salt, and black pepper. Reduce the heat and let it simmer for 10 minutes to allow the flavors to meld.
Step 3: Prepare the Dumpling Dough
While the soup simmers, prepare the dumplings. In a bowl, whisk together the flour, baking powder, and salt. Stir in melted butter and milk until a soft dough forms. The dough should be thick but scoopable — do not overmix.
Step 4: Drop the Dumplings
Using a tablespoon, drop small mounds of the dough into the simmering soup. Cover the pot with a lid and let the dumplings cook for 15 minutes undisturbed. They will puff up and become soft and pillowy.
Step 5: Add the Cream
Remove the lid and gently stir in the heavy cream. Let the soup simmer uncovered for 5 more minutes to heat through and allow the cream to integrate fully.
Step 6: Taste and Serve
Taste and adjust seasoning with salt and pepper as needed. Serve hot, garnished with fresh herbs like parsley or chives if desired.