Easy Chicken and Drop Dumplings

This is my go-to cozy-dinner recipe: a simple, stick-to-your-ribs chicken and drop dumplings soup that tastes like a hug. It’s not fancy—just tender chicken, a rich, herby broth, and pillowy dumplings you spoon up like tiny clouds. What makes it special is how forgiving it is: dump-in veggies, no-fuss dumpling batter, and it still eats like restaurant comfort food.

My little family loses it over this dish. My husband insists it’s the only thing that makes him slow down and chew, which I take as high praise. One winter night our kiddo refused all other carbs but inhaled three dumplings and declared them “cloud pizza.” Now dinner requests come with a side of dramatic sighs and a chorus of, “Make this every week?” It’s become our Sunday-in-sweats meal when everything else in the house is chaotic but warm.

Kitchen Talk

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This recipe is the kind of thing I make when I forgot to plan dinner but remembered I have a stockpile of frozen veggies and an overconfident attitude. I once tried to speed-run the dumplings by using a thinner batter and ended up with noodle-ish scraps—still edible, mostly. Another time I swapped half the flour for whole wheat because I felt virtuous; dumplings were a little denser, but my kid never noticed (and that’s how I judge success). If you want the dumplings fluffier, don’t overmix and drop them straight from a spoon into the simmering broth.

Shopping Tips

– Protein: Rotisserie chicken is a weekday lifesaver if you don’t want to poach your own; shredded breast or thigh both work fine.
– Vegetables: Carrots and celery are classic—buy firm carrots and crisp celery stalks for better texture after simmering.
– Dairy: If your dumpling batter calls for milk, whole milk gives richer flavor, but 2% is totally okay.
– Baking Basics (Flour/Sugar/Leaveners): All-purpose flour is what you want for dumplings; self-rising can be used but reduce any extra salt or baking powder in the recipe.
– Fresh Herbs: Parsley or thyme brighten everything—buy a small bunch and use the stems for stock if you’re feeling extra thrifty.
– Spices: Keep kosher salt and black pepper in your cart; chicken soup benefits from a good seasoning lift at the end.

Prep Ahead Ideas

– Shred or cube the chicken a day ahead and store it in an airtight container in the fridge.
– Chop your mirepoix (onion, carrot, celery) and keep it in a zip-top bag or container so you can dump it into the pot quickly.
– Mix the dumpling batter in the morning and keep it covered in the fridge—give it a quick stir before dropping into simmering broth.
– Store stock in a sealable container; it reheats faster than water + bouillon and deepens the soup’s flavor.

✔Time-Saving Tricks

– Use rotisserie chicken or leftover roasted chicken to skip poaching time.
– Frozen mixed vegetables can stand in for freshly chopped ones when you need to shave off prep time.
– Make the dumpling batter while the broth comes up to a simmer—multitasking saves minutes and guilt.
– A heavy-bottomed pot holds heat better and keeps the simmer steady so dumplings cook evenly.

✔Common Mistakes

– Overmixing dumpling batter makes dense, gummy dumplings—I did this once after trying to “beat out the lumps” and regretted it. Fix: stir gently and stop when just combined.
– Too-rapid boil will break apart dumplings and make them stringy; reduce heat to a gentle simmer.
– Undersalting the broth is a bugbear—season early and taste at the end, adjusting as needed.
– Adding dumplings before the broth is properly simmering leads to undercooked middles; wait for a low, steady simmer.

What to Serve It With

– A simple green salad with lemon vinaigrette to cut the richness.
– Crusty bread or a buttered baguette for mopping up broth.
– Roasted green beans or broccoli for something to crunch against the soft dumplings.
– Garlic mashed potatoes if you’re leaning full comfort-food mode.

✔Tips & Mistakes

– Use a medium pot—too small and it boils over, too large and the dumplings spread out too thin.
– Taste the broth before adding dumplings; adjust salt and pepper so the dumplings inherit the right flavor.
– If dumplings are underdone, cover and simmer an extra 5–8 minutes; if overdone, serve quickly so they don’t fall apart.
– Don’t skimp on herbs—fresh parsley stirred in at the end perks everything up.

✔Storage Tips

Let the soup cool to room temp (no more than an hour), then refrigerate in a shallow airtight container for up to 3–4 days. Dumplings soak up broth over time, so leftovers are thicker and very spoonable—still delicious, and my family sometimes eats it cold for breakfast like little soup jerks. To reheat, simmer gently on the stove to avoid breaking dumplings, or microwave in short bursts, stirring between.

✔Variations and Substitutions

Want to switch things up? Use turkey instead of chicken after Thanksgiving or go vegetarian with chickpeas and vegetable stock (dumplings still work). For gluten-free dumplings, try a 1:1 gluten-free flour blend—texture will be slightly different but still comforting. Swap herbs: dill gives a bright, unexpected twist, while rosemary steers it rustic. I’ve tried lemon zest in the dumpling batter once and the family was confused but intrigued—tasty, if weird.

Frequently Asked Questions

Easy Chicken and Drop Dumplings

Cozy, creamy chicken stew topped with fluffy drop dumplings you cook right in the pot. Weeknight-easy, family-approved comfort.

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Prep Time: 20 minutes minutes

Cook Time: 40 minutes minutes

Total Time: 1 hour hour

Servings: 6

Ingredients

 

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Main Ingredients

• ▢ 1 tbsp olive oil
• ▢ 1 cup yellow onion, finely diced
• ▢ 1 cup carrots, small dice
• ▢ 1 cup celery, small dice
• ▢ 2 tsp minced garlic
• ▢ 1.5 lb boneless skinless chicken thighs, cut into bite-size pieces
• ▢ 6 cup low-sodium chicken broth
• ▢ 1 tsp dried thyme
• ▢ 1.25 tsp kosher salt to season the soup
• ▢ 0.5 tsp black pepper to season the soup
• ▢ 2 tbsp all-purpose flour for slurry
• ▢ 2 tbsp water for slurry
• ▢ 0.5 cup milk to enrich the broth
• ▢ 0.75 cup frozen peas optional
• ▢ 2 cup all-purpose flour for dumplings
• ▢ 2.5 tsp baking powder for dumplings
• ▢ 0.75 tsp kosher salt for dumplings
• ▢ 1 cup whole milk for dumplings
• ▢ 3 tbsp unsalted butter, melted for dumplings
• ▢ 2 tbsp fresh parsley, chopped for dumplings

Instructions

Preparation Steps

• Warm the oil in a large pot over medium heat. Soften onion, carrots, and celery for 6–8 minutes.
• Stir in garlic and thyme. Cook until fragrant, about 30 seconds.
• Add chicken, salt, and pepper. Cook, stirring, until the edges turn opaque, 3–4 minutes.
• Pour in the broth and bring to a gentle simmer. Cook until the chicken is tender, about 15 minutes.
• Whisk flour and water in a small bowl. Stir the slurry into the pot and simmer 3–4 minutes to thicken.
• Stir in the milk and peas. Taste and adjust seasoning. Keep at a steady simmer.
• Make the dumpling batter: whisk flour, baking powder, and salt. Add milk and melted butter; stir just to combine. Fold in parsley.
• Drop heaping tablespoon scoops of batter over the simmering stew. Cover tightly and cook 12–14 minutes without lifting the lid.
• Uncover and check one dumpling; it should be cooked through. Rest 5 minutes off the heat, then serve.

Notes

Variation: Add a pinch of poultry seasoning or a splash of dry sherry to the broth for depth. Leftovers keep in the fridge up to 3 days; reheat gently with a splash of broth or milk to loosen the sauce.

This recipe is an original creation inspired by classic Easy Chicken and Drop Dumplings flavors. All ingredient ratios and instructions are independently developed.