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Chicken and Dumplings

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Have you had chicken and dumplings before? There are many ways to make it, but the basic idea is a chicken stew with dumplings on top (chewy, doughy, deliciousness). This recipe is so fun because the dumplings cook right on top of the stew.

Chicken on Dumplings on Soup Week from https://aileencooks.com

**If you’re looking for a chicken broth recipe, check out our overnight chicken stock.**

A picture showing the cover images for all three cookbooks written by Aileen Clark.

Chicken and Dumplings would be a great soup to make with your kids. The dumplings are easy enough to make and they could help you scoop them into the pot at the end and watch them cook. (If you’re interested in learning more about including your kids in the kitchen, check out our this post.).

Also, if you own a pressure cooker, check out our Best Instant Pot Chicken & Dumplings recipe.

Chicken on Dumplings on Soup Week from https://aileencooks.com

Chicken and Dumplings

Aileen Clark
Yummy chicken soup topped with hearty dumplings!
5 from 1 vote
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Course Main Course
Cuisine American
Servings 6
Calories 802 kcal



  • 2 tablespoons olive oil
  • 2 pounds chicken thighs cut into 1 inch pieces
  • 1 small onion diced
  • 4 carrots diced
  • 2 celery stalks diced
  • 2 garlic cloves
  • 1/4 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon dried oregano
  • 1/2 teaspoon red pepper flakes
  • 4 cups chicken broth
  • 2 cans cream of mushroom soup
  • 1 cup milk


  • 1 cup flour sifted
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup milk
  • 2 tablespoons olive oil


  • Heat the 2 tablespoons olive oil in a large soup pot over medium high heat.
  • Add the chicken, onion, carrots, and celery. Cook, stirring occasionally until the chicken is cooked through.
  • Mix in the minced garlic and cook for 1 more minute.
  • Pour in the salt, black pepper, oregano, red pepper flakes, chicken broth, cream of mushroom soup, and milk. Stir everything together until it is fully combined.
  • Bring just to a boil and reduce heat. Cover and simmer for 30 minutes.
  • In a medium bowl, combine the flour, baking powder and salt.
  • In a separate bowl, whisk together the oil and milk.
  • Make a well in the center of the dry mixture and pour in the wet mixture. Mix just until everything is wet.
  • Once the soup has cooked for 30 minutes, drop tablespoon sized chunks of dumplings into the soup. Cover and bring to a boil and allow to cook, covered for 15 minutes. Do not uncover the pot during this time.
  • Serve hot.


Calories: 802kcal
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Soup Week Lineup:

Chicken on Dumplings on Soup Week from https://aileencooks.com

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