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A steaming bowl of chicken and dumplings with herbs

Hearty Herb Chicken and Drop Dumplings

This hearty chicken and dumpling recipe is a comforting meal packed with flavor. Tender chicken and vegetables simmer in a savory herb broth, topped with fluffy, homemade drop dumplings.
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Prep Time 25 minutes
Cook Time 45 minutes
Total Time 1 hour 10 minutes
Servings 4 people
Calories 650 kcal

Equipment

  • Dutch oven
  • large pot
  • medium bowl
  • pastry blender (optional)

Ingredients
  

For the Chicken Base

  • 2 tbsp olive oil
  • 1.5 lbs boneless, skinless chicken thighs or breasts, cut into 1-inch pieces
  • large yellow onion, chopped
  • 2 carrots, peeled and diced
  • 2 celery stalks, diced
  • 8 cups chicken broth (low sodium preferred)
  • 1 tsp dried thyme
  • 1/2 tsp dried rosemary, crushed
  • 1 bay leaf
  • Salt and freshly ground black pepper to taste
  • 1/2 cup frozen peas (optional, for color and sweetness)
  • 1/2 cup heavy cream (optional, for richness)
  • Fresh parsley, chopped, for garnish

For the Dumplings

  • 1.5 cups all-purpose flour
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 1 tbsp fresh parsley, chopped (optional, for flavor)
  • 3 tbsp cold butter, cut into small pieces
  • 3/4 cup milk (whole milk works best)

Instructions
 

Chicken Base

  • Heat olive oil in a Dutch oven over medium heat, then add onion, carrots, and celery. Cook for 5-7 minutes until softened.
  • Add chicken pieces, season with salt and pepper, and cook for 5-8 minutes until lightly browned.
  • Pour in chicken broth, add thyme, rosemary, and bay leaf, then simmer for 20-25 minutes.

Dumplings

  • Whisk together flour, baking powder, salt, and parsley in a medium bowl.
  • Cut in cold butter until the mixture resembles coarse crumbs.
  • Gradually add milk, stirring with a fork until just combined, being careful not to overmix.

Cook and Serve

  • Remove bay leaf from the soup, bring to a gentle boil, and drop dumpling dough by spoonfuls into the broth.
  • Cover tightly, reduce heat to a low simmer, and cook for 15-20 minutes without lifting the lid.
  • Once dumplings are cooked, stir in frozen peas and heavy cream (if using), and cook for 2-3 minutes until heated through.
  • Ladle into bowls, garnish with fresh parsley, and serve immediately.

Notes

For extra flavor, you can brown the chicken before adding the aromatics. Ensure your butter is very cold for the flakiest dumplings. Do not overmix the dumpling dough to keep them tender. The peas and heavy cream are optional but add a nice touch of color and richness. Adjust seasoning to your preference before serving.