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This stovetop chicken and dumplings requires no Crockpot! Flavorful, comforting, and incredibly satisfying, it deserves a spot in your dinner rotation!
Whether on a busy weeknight or a cold-weather gathering, this homemade chicken and dumplings recipe makes the best warming and filling dish that’s guaranteed to please even the pickiest eater.
It’s a rich, creamy, and flavor-packed soup with tender chicken and impossibly fluffy dumplings. Every bowl is pure comfort, and you can make it even on times when you cannot be bothered.
No extra equipment needed! Just grab your favorite pot.
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This lazy chicken and dumplings remind me of my stovetop chicken noodle soup and stovetop lasagna soup! They taste like they took hours to make and are definitely 100% reliable on days (and nights) when you don’t know what to serve.
Why You’ll Love This Stovetop Chicken and Dumplings Recipe
- This stovetop chicken and dumplings is rich, filled with satisfying textures, and ultra-comforting!
- This homemade chicken dumpling dish feels like a proper feast and skips the Crockpot and the Bisquick shortcut. Anyone can make it, no matter what they have in their kitchen.
- This chicken and dumplings soup recipe is made in one pot, giving the dish tons of flavor without leaving you a sink full of dishes to wash afterward!
Ingredients
Chicken and soup:
Chicken breast – Helps build the flavorful browned bits on the bottom. You don’t need to cook it through in the first step, since it will finish cooking in the soup later.
Salt and pepper – Basic seasonings for the chicken.
Olive oil – For searing the chicken breasts.
Butter – For the roux and aromatics.
Onion, carrots, and celery – They make up the aromatic base, or mirepoix, for stovetop chicken and dumplings.
Garlic – Brings a rich and complex flavor to the soup.
Worcestershire sauce and hot sauce – Unlike other chicken-and-dumplings on the stove, this version tastes noticeably more complex, thanks to these extra ingredients.
Flour – For the roux that thickens the soup.
Chicken broth and half and half – They form the rich and creamy base of the comforting dish.
Frozen peas – This easy chicken and dumplings on stove is a great way to sneak more veggies into your routine! You don’t even need to thaw them if using frozen vegetables.
Onion powder, ground mustard, dried basil leaves, rosemary, dried thyme, ground sage, pepper, and parsley – The herbs and spices are totally up to you. You can combine whole, powdered, fresh, or dried!
Dumplings:
All-purpose flour – Use the spoon-and-level method when measuring your flour! If you just scoop it straight from the bag, you risk getting excess flour, which can lead to dumplings that sink!
Baking powder and baking soda – For light and pillowy dumplings.
Salt, sugar, and garlic powder – Simple seasonings for the dumplings.
Butter – For binding the dumpling ingredients together. It also helps keep the dumplings tender.
Milk – Hydrates the flour and forms a rich dough.
Sour cream – The key ingredient that keeps the dumplings from turning chewy or dense.
Ingredient Substitutions For Chicken and Dumplings Stovetop Recipe
Rotisserie chicken
This stovetop chicken and dumplings recipe is a tasty way to use up holiday leftovers!
You can even grab a fully cooked rotisserie chicken at the store and shred it up to skip the first step of the recipe.
Chicken stock
Besides chicken broth and half-and-half, you can also make this creamy chicken and dumplings with chicken stock and cream of chicken soup.
Bisquick
Hate the thought of preparing multiple dry ingredients? Make the dumplings with 2 1/2 cups of Bisquick and 1 1/2 cups of buttermilk instead!
Drop the Bisquick dumplings into the boiling broth, cover the pot, and reduce the heat to low. Simmer gently for 20 minutes, and enjoy perfectly cooked dumplings fuss-free.
Tips For Making This Recipe
Add More Veggies
For a more substantial stovetop chicken and dumplings, add more veggies like corn, carrots, potatoes, and mushrooms!
Storage Tips
Store the dumplings and soup in separate airtight containers in the fridge for 2 to 3 days. You’re free to store the dish as a whole, but the dumplings will absorb the broth and soften over time. To reheat, place the pan of chicken and dumplings over medium-low heat on the stove, adding a splash of chicken broth as needed to revive the dish’s hearty consistency.
Serving Suggestions
While this chicken and dumplings stovetop dish is already a complete meal on its own, a slice of crusty bread and mashed potatoes both make satisfying sides to round it out!
Creamy Chicken and Dumplings FAQs
What are some common mistakes to avoid when making chicken and dumplings?
Overworking the dough can result in chewy dumplings, while rolling it too thick can make the dumplings too dense. If the dough is also too thin, the dumplings can tear. Finally, resist the urge to open the lid, or the drop in cooking temperature can cause the dumplings to become soggy!
What is the secret to good chicken and dumplings?
You can combine dark and white meat for a richer chicken and dumplings dish! Chicken thighs have a higher fat content that will make the soup tastier.
How do I thicken the broth in stovetop chicken and dumplings?
Remove the dumplings and bring the soup to a simmer. Dissolve 2 tablespoons of flour in cold milk, then whisk the mixture into the broth.
Why do my dumplings dissolve in chicken and dumplings?
The dumplings can dissolve if you add them while the soup is vigorously boiling. If you also lift the lid to peek at the dish, you risk releasing the steam that’s required for the dumplings to set perfectly!
How to use biscuits for the dumplings?
Wondering how to make easy chicken and dumplings with biscuits? Use store-bought canned biscuits! Straight from the fridge, roll out the biscuits and cut them into strips. Add them one at a time while the soup is at a low boil, cover the pot, and simmer, stirring occasionally.
More Delicious Comfort Food Recipes
- Chicken Taco Soup
- Loaded Baked Potato Soup
- Crockpot Tortellini Soup
- Hash Brown Potato Soup
- Crockpot White Chicken Chili
I found this recipe for Homemade Chicken Soup that I HAVE to try!
Yay! You have made it this far, and I am so glad! Hey – If you make this recipe, I’d love for you to give it a quick review & star rating ★ below.
Stovetop Chicken and Dumplings
Equipment
Ingredients
For the chicken and soup:
- 2 lbs chicken breast
- Salt to taste
- Pepper to taste
- 1 tbsp olive oil
- 5 tbsp butter
- 1 onion, diced
- 1 cup carrots, diced
- 2 celery sticks, chopped
- 3 cloves garlic, minced
- 1 tsp Worcestershire sauce
- 1 tsp hot sauce
- 1/3 cup flour
- 4 1/2 cups chicken broth
- 1 1/2 cups half and half
- 3/4 cup frozen peas
- 1 tsp onion powder
- 1/2 tsp ground mustard
- 1/2 tsp dried basil leaves
- 1/2 tsp rosemary
- 1/2 tsp dried thyme
- 1/4 tsp ground sage
- 1/8 tsp pepper
- 1/2 tsp parsley, chopped
For the dumplings:
- 2 cups all-purpose flour
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp salt
- 2 tsp sugar
- 1/2 tsp garlic powder
- 4 tbsp butter, melted
- 1/4 cup milk, cold
- 3/4 cup sour cream, cold
Instructions
Chicken:
- Heat a pot over medium-high heat and add the olive oil.
- Season the chicken breasts on both sides with salt and pepper. Cook them until a golden-brown crust forms on the surface, about 3 minutes per side. At this stage, you don't need to cook the chicken completely.
- Transfer to a plate and let the breasts rest before dicing.
Soup:
- Reduce the heat to medium and melt the butter in the same pot. Use a wooden spoon to scrape off the flavorful fond at the bottom.
- Add the onions, carrots, and chopped celery and cook for 5 minutes, stirring occasionally.
- Combine the seasonings, then add them to the pot together with the garlic, Worcestershire sauce, and hot sauce.
- After a minute, add the flour and stir to coat all the vegetables. Cook for 2 minutes, stirring continuously.
- Slowly add the broth. Scrape the bottom of the pot as you stir.
- Add the half and half in small splashes. Next, add the peas to the soup and bring everything to a gentle boil.
- Simmer the soup uncovered.
Dumplings:
- Combine the dry ingredients for the dumplings.
- Add the butter, milk, and sour cream. Fold the dough to form, but do not overmix.
Finishing the stew:
- Add the diced chicken back to the simmering soup. Give it a quick stir, then reduce the heat to low.
- Portion the dumpling dough with a cookie scoop. Place the dumplings on top of the soup, spooning a small amount of soup over each piece.
- Cover the pot and increase the heat. Let the dish come to a gentle simmer.
- After 15 minutes, open the lid and insert a toothpick into a dumpling. If the toothpick comes out clean, the dumplings are done. If the dough is still wet, cover and cook for another 3 minutes.
- Ladle your chicken and dumplings into a bowl and top with freshly chopped parsley. Enjoy!
Notes
- For a more substantial stovetop chicken and dumplings, add more veggies like corn, carrots, potatoes, and mushrooms!
- Store the dumplings and soup in separate airtight containers in the fridge for 2 to 3 days. You’re free to store the dish as a whole, but the dumplings will absorb the broth and soften over time. To reheat, place the pan of chicken and dumplings over medium-low heat on the stove, adding a splash of chicken broth as needed to revive the dish’s hearty consistency.
- While this chicken and dumplings stovetop dish is already a complete meal on its own, a slice of crusty bread and mashed potatoes both make satisfying sides to round it out!
Nutrition
PIN FOR LATER!
