Description

This classic comfort food is hearty, creamy, and packed with tender chicken and fluffy dumplings. Perfect for a cozy dinner on chilly nights, this one-pot meal is both satisfying and simple to make from scratch.

Ingredients

For the soup:

2 tablespoons butter
1 tablespoon olive oil
1 cup onion, chopped
1 cup celery, chopped
1 cup carrots, sliced
3 cloves garlic, minced
6 cups chicken broth
2 cups cooked chicken, shredded (rotisserie works great)
1 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon dried thyme
1/2 teaspoon poultry seasoning
1 cup frozen peas
3/4 cup heavy cream (or half-and-half)

For the dumplings:

2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
1 cup whole milk
4 tablespoons butter, melted

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Instructions

In a large pot or Dutch oven, heat butter and olive oil over medium heat.
Add onions, celery, and carrots. Cook for 5–6 minutes until soft.
Stir in garlic and cook for another 30 seconds.
Pour in the chicken broth and bring to a simmer.
Add shredded chicken, salt, pepper, thyme, and poultry seasoning. Stir well.
While soup simmers, make the dumplings: In a bowl, whisk together flour, baking powder, and salt. Stir in milk and melted butter until just combined (do not overmix).
Drop spoonfuls of the dough into the simmering soup. Cover with a lid and let cook undisturbed for 15 minutes.
After 15 minutes, check that dumplings are cooked through. Stir in peas and cream. Simmer uncovered for 5 more minutes.

Taste and adjust seasoning as needed. Serve hot.

Notes

For extra flavor, use homemade chicken stock.
Don’t lift the lid while dumplings cook or they may not rise properly.
This dish thickens as it sits—leftovers are even better the next day!

Nutrition

Serving Size: 1 bowl (approx. 1.5 cups)
Calories: 450
Sugar: 5g
Sodium: 820mg
Fat: 22g
Saturated Fat: 11g
Unsaturated Fat: 9g
Trans Fat: 0g
Carbohydrates: 34g
Fiber: 3g
Protein: 22g
Cholesterol: 85mg