Chicken & Dumplins: The Creamiest You’ll Ever Make

There’s nothing quite like homemade chicken and dumplins

Y’all, tonight for Sunday supper I made chicken and dumplins and oh my lanta — it was GOOD. Like thick, creamy, rich, and cozy kind of good. The kind that makes you close your eyes after that first bite and thank the Lord for butter and carbs.

And before you ask — no, I didn’t measure much of anything. This isn’t one of those fussy recipes. It’s good ol’ country cooking where you trust your spoon, your heart, and a little bit of butter.

What You’ll Need to make chicken and dumplins

You can use chicken stock, beef stock, or even vegetable stock depending on what’s hanging out in your pantry. (I used beef stock this time — and it was amazing.)

For the Soup Base:

• 4–6 tbsp butter
• 3–4 stalks celery, chopped
• 1 large onion, diced
• 3 carrots, sliced
• 2–3 cloves garlic, minced
• 3–4 tbsp all-purpose flour
• 32 oz stock (chicken, beef, or vegetable)
• 1 can cream of chicken soup
• 1–2 tbsp dried thyme
• Salt & pepper, to taste
• 1 cup milk
• ¼–½ cup heavy whipping cream
• About 4 cups shredded chicken (rotisserie is perfect)

For the Dumplins:

• 2 cups all-purpose flour
• 1 tbsp + 1 tsp baking powder
• 1–2 tsp dried thyme
• 1 tsp garlic powder
• 1 tsp seasoning salt (or to taste)
• ¾ cup milk (plus a splash more if needed)
• 3–4 tbsp melted butter

Let’s Make It Together

1. Start the base: In a large stock pot, melt your butter. Add celery, onion, and carrots. Sauté until they start to soften — about 4–6 minutes.
2. Add garlic & flour: Stir in the garlic for about 30 seconds, then sprinkle in the flour and stir well to coat the veggies.
3. Build the broth: Slowly pour in your stock while stirring constantly to avoid lumps. Add salt, pepper, and thyme. Bring it to a gentle boil.
4. Make it creamy: Stir in one can of cream of chicken soup until it melts into the broth. Bring to a gentle boil.
5. Add the chicken: Stir in your shredded chicken, reduce heat to a simmer, and pour in the milk and heavy cream. Cover and let it quietly bubble while you make the dumplins.
6. Mix the dumplins: In a bowl, mix the flour, baking powder, thyme, garlic powder, and seasoning salt. Make a little well in the middle and pour in the milk and melted butter. Stir with a wooden spoon until it just comes together (don’t overmix).
7. Drop and simmer: Using a large cookie scoop, drop dollops of dumplin dough into the simmering soup. Cover and cook for about 15–20 minutes, stirring gently halfway through and dunking the dumplins under the broth.
8. Finish & serve: Remove the lid, give it a gentle stir, and let it thicken up a bit more if you like it extra creamy.

A Few Notes from Me

• Don’t skip that can of cream of chicken — it’s what makes the broth thick, creamy, and dreamy.
• You can use whatever stock you’ve got on hand — beef, chicken, or vegetable all work great.
• Got leftover turkey? It swaps in beautifully.

Storing the Leftovers

If you’ve got leftovers (lucky you!), refrigerate them in airtight containers — but here’s the trick:
pull the dumplins out and store them separately from the soup base. Otherwise, they’ll soak up all the liquid and turn to mush.

When you’re ready for round two, warm the soup slowly on the stove and add the dumplins back in once it’s hot. It tastes just as cozy the next day — maybe even better.

Pin chicken and dumplins for Later

If you’re a comfort-food girl like me, you’ll want to make this again — trust me. Save it to your favorite soups & suppers or chicken dishes board on Pinterest so it’s right there waiting the next time the craving hits!

More from My Kitchen

If you loved this recipe, you might also enjoy:

• Sourdough Buns and Blessings – My Favorite Cinnamon Roll Recipe
• Homemade Lasagna That Feeds the Whole Family

Kitchen Tools I Love

If you’re like me, you’ve probably got a favorite pot you reach for every time. These are the ones that help me pull off the best chicken and dumplins without a hitch:

• My Dutch Oven: This is the one I use for just about everything — from soups to sourdough. It holds heat like a dream and cleans up easy.
• Pampered Chef Mixing Bowls: I use these for my dumplin dough and just about every baking project that comes out of this kitchen.
• My Go-To Wooden Spoon: Call me old-fashioned, but I swear it stirs better than any silicone one I’ve ever tried.

You can find similar ones here:

• Walmart Dutch Oven – My Favorite for Soups & Stews and baking my Sourdough
• Pampered Chef Cookware & Tools I Use

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