Homestyle Chicken and Dumplings in Creamy Herb Broth
This is the kind of bowl you crave when you want comfort without fuss.
Tender chicken simmers in a creamy, herb-scented broth, while soft, pillowy dumplings soak up every bit of flavor.
It’s rich without being heavy, cozy without feeling old-fashioned, and exactly the sort of dinner that makes the kitchen smell like home.
This chicken and dumplings in a creamy herb broth is basically a hug in a bowl.
It’s rich without being heavy, comforting without being boring, and simple enough that you won’t question your life choices halfway through cooking. Let’s get comfy.
Chicken and Dumplings in Creamy Herb Broth
Ingredients
- Boneless chicken thighs or breasts – thighs stay juicier FYI
- Butter – flavor starter no skipping
- Onion – diced not cried over
- Garlic – the more the merrier
- Carrots – sliced for sweetness
- Celery – optional but it adds depth
- All-purpose flour – thickens the broth and the dumplings
- Chicken broth – low sodium works best
- Milk or cream – for that creamy finish
- Baking powder – dumpling magic
- Salt & black pepper – obvious but important
- Fresh or dried herbs – parsley thyme, and a little rosemary work beautifully
Instructions
- Build the flavor base
- Melt butter in a large pot over medium heat. Add the onion, carrots, and celery. Stir and cook until everything softens and smells amazing—about 5 minutes. Toss in the garlic and cook for 30 seconds. Don’t burn it. Nobody likes burnt garlic drama.
- Add the chicken
- Nestle the chicken right into the veggies. Season with salt, pepper, and herbs. Let it cook for a few minutes per side until lightly golden. You’re not cooking it through yet—just building flavor like a pro.
- Create the creamy broth
- Sprinkle flour over everything and stir well. Cook for 1 minute to remove the raw flour taste. Slowly pour in the chicken broth while stirring. Bring it to a gentle simmer, then add the milk or cream. The broth should start looking silky and luxurious.
- Simmer and shred
- Cover and let it simmer gently for about 20 minutes. Remove the chicken, shred it with two forks, and return it to the pot. Taste the broth. Adjust seasoning like you mean it.
- Make the dumpling dough
- In a bowl, mix flour, baking powder, salt, and herbs. Stir in milk until a soft dough forms. It should be thick but scoopable—not soup, not brick.
- Drop and cook
- Drop spoonfuls of dough directly into the simmering broth. Cover the pot and do not peek for 15 minutes. This is serious dumpling business. Peeking ruins the steam, and steam is how dumplings become fluffy legends.
Why This Recipe Is Awesome
First of all, it tastes like you cooked all day… even though you absolutely didn’t.
The broth turns creamy and herby without fancy tricks, and the dumplings puff up into fluffy little clouds like they’re showing off.
Second, it’s one-pot friendly (bless), which means fewer dishes and more time pretending you’re on a cooking show. And honestly?
It’s pretty hard to mess up. If you can stir and simmer, you’ve already won.
IMO, this is peak comfort food behavior.
Ingredients You’ll Need
Nothing weird. Nothing intimidating. Just solid, cozy ingredients doing their thing.
- Boneless chicken thighs or breasts – thighs stay juicier, FYI
- Butter – flavor starter, no skipping
- Onion – diced, not cried over
- Garlic – the more the merrier
- Carrots – sliced for sweetness
- Celery – optional, but it adds depth
- All-purpose flour – thickens the broth and the dumplings
- Chicken broth – low sodium works best
- Milk or cream – for that creamy finish
- Baking powder – dumpling magic
- Salt & black pepper – obvious but important
- Fresh or dried herbs – parsley, thyme, and a little rosemary work beautifully
Step-by-Step Instructions
1. Build the flavor base
Melt butter in a large pot over medium heat. Add the onion, carrots, and celery. Stir and cook until everything softens and smells amazing—about 5 minutes. Toss in the garlic and cook for 30 seconds. Don’t burn it. Nobody likes burnt garlic drama.
2. Add the chicken
Nestle the chicken right into the veggies. Season with salt, pepper, and herbs. Let it cook for a few minutes per side until lightly golden. You’re not cooking it through yet—just building flavor like a pro.
3. Create the creamy broth
Sprinkle flour over everything and stir well. Cook for 1 minute to remove the raw flour taste. Slowly pour in the chicken broth while stirring. Bring it to a gentle simmer, then add the milk or cream. The broth should start looking silky and luxurious.
4. Simmer and shred
Cover and let it simmer gently for about 20 minutes. Remove the chicken, shred it with two forks, and return it to the pot. Taste the broth. Adjust seasoning like you mean it.
5. Make the dumpling dough
In a bowl, mix flour, baking powder, salt, and herbs. Stir in milk until a soft dough forms. It should be thick but scoopable—not soup, not brick.
6. Drop and cook
Drop spoonfuls of dough directly into the simmering broth. Cover the pot and do not peek for 15 minutes. This is serious dumpling business. Peeking ruins the steam, and steam is how dumplings become fluffy legends.
How to Serve
Serve this hot and cozy, straight from the pot.
A sprinkle of fresh parsley on top makes it feel fancy, even if you’re eating in pajamas.
Pair it with a simple green salad or warm flatbread if you’re feeling extra—but honestly, this bowl stands strong on its own.
Nutrition Facts (Approximate)
Per serving (based on 4 servings):
- Calories: ~420
- Protein: 28g
- Fat: 22g
- Carbohydrates: 32g
- Fiber: 3g
- Sugar: 4g
Comfort food that doesn’t completely wreck your day? We love to see it.
Common Mistakes to Avoid
- Boiling the broth aggressively – gentle simmer only, unless you enjoy gummy dumplings
- Overmixing dumpling dough – stir just until combined; don’t bully it
- Lifting the lid early – patience is not optional here
- Under-seasoning – taste as you go, always
- Using tiny dumplings – they puff up, but give them space to shine
Alternatives & Substitutions
- No cream? Use full-fat milk. It still works beautifully.
- Want extra veggies? Add peas or corn at the end.
- Gluten-free? Use a gluten-free flour blend for both broth and dumplings.
- Short on time? Use rotisserie-style cooked chicken and skip the browning step (I won’t tell).
- Herb swap? Dill or chives add a fun twist, but thyme is still king here.
Final Thoughts
This chicken and dumplings in a creamy herb broth is the kind of recipe you make once—and then suddenly everyone expects you to make it forever.
It’s cozy, forgiving, and deeply satisfying without being complicated or fussy.
So grab a spoon, get comfortable, and enjoy the kind of meal that makes everything feel just a little bit better.
You earned it.
FAQ (Frequently Asked Questions)
Can I make this ahead of time?
Yes! The flavor gets even better the next day. Just reheat gently.
Will the dumplings get soggy?
Not if you store them properly. Keep leftovers covered and don’t overheat.
Can I freeze it?
Freeze the soup without dumplings for best results. Add fresh dumplings when reheating.
Breasts or thighs—what’s better?
Thighs stay juicier, but breasts work fine if that’s what you have.
Why are my dumplings dense?
You probably overmixed the dough or peeked too early. Respect the steam.
Can I make this dairy-free?
Yes—use dairy-free butter and milk alternatives. The texture will still be cozy.
Is this kid-friendly?
Absolutely. It’s mild, comforting, and basically edible happiness.
