Savory Herb Chicken And Dumplings Recipe

I published this recipe for Savory Herb Chicken And Dumplings a few years ago after a particularly chaotic Thanksgiving. I had a mountain of leftover turkey and a craving for something deeply comforting. But I wanted it to feel fresh, not just like a repeat of the big meal. It’s a perfect cozy meal, much like a classic crockpot chicken, potatoes, and green beans.

My secret? I reached for my little jars of dried herbs. That sage and thyme from the holiday stuffing became the star of a whole new show. They transformed a simple pot of broth into something magical and aromatic. This soup is my answer to the post-holiday blues.

It’s the hug in a bowl we all need when the weather turns. I love this technique because it’s forgiving. You can use leftover roast chicken, a store-bought rotisserie bird, or even that Thanksgiving turkey. The soul of the dish is in that savory, herb-packed broth.

Recipe Overview

• Cuisine: American Comfort Food
• Category: Main Course Soup
• Prep Time: 20 minutes
• Cook Time: 40 minutes
• Total Time: 1 hour
• Servings: 6 people

Why This Recipe is So Special

What makes this dish stand out is how the herbs work double duty. We bloom the dried sage and thyme right in the butter at the start. This simple step wakes up their oils and fills your whole kitchen with the most incredible smell.

That flavor gets into every part of the soup, from the vegetables to the creamy base. Then, we add another pinch to the dumpling dough itself. It means you get little bursts of aromatic herb in every single, fluffy bite. For another herb-forward, hands-off meal, you might enjoy this Garlic Parmesan Crockpot Chicken and Potatoes.

The Full Ingredient List

Gathering your ingredients is the first step to cozy kitchen therapy. I promise, most of this is probably already in your pantry. Let’s get it all out on the counter.

• For the Soup:
  • 4 tablespoons butter
  • 1 large onion, chopped
  • 3 carrots, peeled and sliced
  • 3 celery stalks, sliced
  • 2 teaspoons dried thyme
  • 1 1/2 teaspoons dried sage
  • 1/3 cup all-purpose flour
  • 6 cups chicken broth (use a good one!)
  • 1/2 cup heavy cream or whole milk
  • 4 cups cooked, shredded chicken or turkey
  • Salt and black pepper to taste
• For the Dumplings:
  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon dried thyme
  • 1 cup whole milk
  • 1/4 cup melted butter or vegetable oil

My Step-by-Step Method

Don’t let the steps fool you—this is one-pot cooking at its finest. Just follow along with me. We’ll build layers of flavor, one simple stir at a time.

1. In a large, heavy pot or Dutch oven, melt the 4 tablespoons of butter over medium heat.
2. Add the onion, carrots, and celery. Cook for about 8 minutes, until they start to soften.
3. Stir in the 2 tsp thyme and 1 1/2 tsp sage. Cook for 1 more minute until fragrant. This is the magic moment!
4. Sprinkle the 1/3 cup flour over the veggies. Stir constantly for 2 minutes to cook the raw flour taste out.
5. Slowly pour in the chicken broth, whisking constantly to avoid lumps. Bring to a gentle simmer.
6. Let the soup simmer for about 15 minutes, until the vegetables are tender and the soup has thickened slightly.
7. Stir in the heavy cream and the shredded chicken. Season well with salt and pepper. Reduce heat to a low simmer.
8. Make the dumplings: In a medium bowl, whisk together the 2 cups flour, baking powder, salt, pepper, and the extra 1 tsp thyme.
9. In a separate bowl, mix the milk and melted butter. Pour this into the dry ingredients. Stir just until a shaggy dough forms. Do not overmix.
10. Drop large spoonfuls of the dumpling dough (about 2 tablespoons each) directly onto the simmering soup. You should get about 12 dumplings.
11. Cover the pot tightly with a lid. Let it cook, undisturbed, for 15-18 minutes. No peeking! The steam is what cooks the dumplings.
12. The dumplings are done when they are puffed up and a toothpick inserted in the center comes out clean. Serve immediately.

My Top Tips for Success

• Herb Freshness: If your dried herbs are older than a year, they lose power. Give them a sniff. If they don’t smell like much, use a bit more.
• Dumpling Discipline: When you mix the dumpling batter, stop as soon as the flour is moistened. Lumps are good! Overmixing makes tough dumplings.
• Keep the Lid On: That 15-minute steam with the lid on is non-negotiable. Lifting the lid lets the precious steam escape and can lead to doughy middles.
• Broth Boost: For the most savory broth, I like to use a combination of store-bought broth and a splash of white wine or a spoonful of chicken bouillon paste.

Common Mistakes to Avoid

We’ve all been there. A few small missteps can change the result. Here’s how to steer clear of the usual pitfalls.

• Soup Too Thin: Did your soup not thicken enough? You probably didn’t cook the flour with the butter and veggies long enough in step 4. Make sure to cook it for a full 2 minutes to make a proper roux.
• Dumplings Not Fluffy: Dense, heavy dumplings usually come from overmixing the batter. Remember, shaggy and lumpy is the goal. It’s not a smooth cake batter.
• Undercooked Dumplings: If the dumplings are gummy inside, the soup wasn’t at a steady, gentle simmer before you added them, or you peeked too often. Trust the process and the timer.

NUTRITION INFORMATION

• Calories: ~520 kcal
• Carbohydrates: 48g
• Protein: 28g
• Fat: 24g
• Saturated Fat: 13g
• Fiber: 3g
• Sugar: 5g

*Please note: These are estimates based on the ingredients used. Values can vary with specific brands or substitutions.

Recipe

Savory Herb Chicken And Dumplings Recipe

Make Savory Herb Chicken And Dumplings Recipe with simple ingredients and clear steps. Prep, cook, and enjoy—perfect for cozy evenings.

Author: Emily Morgan

Prep: 20 min | Cook: 40 min | Total: 1 hour

Serves: - 4 + bites

★ Rate 🖨 Print

The Full Ingredient List

• For the Soup:4 tablespoons butter 1 large onion, chopped 3 carrots, peeled and sliced 3 celery stalks, sliced 2 teaspoons dried thyme 1 1/2 teaspoons dried sage 1/3 cup all-purpose flour 6 cups chicken broth (use a good one!) 1/2 cup heavy cream or whole milk 4 cups cooked, shredded chicken or turkey Salt and black pepper to taste
• 4 tablespoons butter
• 1 large onion, chopped
• 3 carrots, peeled and sliced
• 3 celery stalks, sliced
• 2 teaspoons dried thyme
• 1 1/2 teaspoons dried sage
• 1/3 cup all-purpose flour
• 6 cups chicken broth (use a good one!)
• 1/2 cup heavy cream or whole milk
• 4 cups cooked, shredded chicken or turkey
• Salt and black pepper to taste
• For the Dumplings:2 cups all-purpose flour 1 tablespoon baking powder 1 teaspoon salt 1/2 teaspoon black pepper 1 teaspoon dried thyme 1 cup whole milk 1/4 cup melted butter or vegetable oil
• 2 cups all-purpose flour
• 1 tablespoon baking powder
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 teaspoon dried thyme
• 1 cup whole milk
• 1/4 cup melted butter or vegetable oil

My Step-by-Step Method

1

In a large, heavy pot or Dutch oven, melt the 4 tablespoons of butter over medium heat.

2

Add the onion, carrots, and celery. Cook for about 8 minutes, until they start to soften.

3

Stir in the 2 tsp thyme and 1 1/2 tsp sage. Cook for 1 more minute until fragrant. This is the magic moment!

4

Sprinkle the 1/3 cup flour over the veggies. Stir constantly for 2 minutes to cook the raw flour taste out.

5

Slowly pour in the chicken broth, whisking constantly to avoid lumps. Bring to a gentle simmer.

6

Let the soup simmer for about 15 minutes, until the vegetables are tender and the soup has thickened slightly.

7

Stir in the heavy cream and the shredded chicken. Season well with salt and pepper. Reduce heat to a low simmer.

8

Make the dumplings: In a medium bowl, whisk together the 2 cups flour, baking powder, salt, pepper, and the extra 1 tsp thyme.

9

In a separate bowl, mix the milk and melted butter. Pour this into the dry ingredients. Stir just until a shaggy dough forms. Do not overmix.

10

Drop large spoonfuls of the dumpling dough (about 2 tablespoons each) directly onto the simmering soup. You should get about 12 dumplings.

11

Cover the pot tightly with a lid. Let it cook, undisturbed, for 15-18 minutes. No peeking! The steam is what cooks the dumplings.

12

The dumplings are done when they are puffed up and a toothpick inserted in the center comes out clean. Serve immediately.

Notes

Enjoy your homemade Savory Herb Chicken And Dumplings Recipe!

Nutrition Information

Calories: ~520 kcal

Carbohydrates: 48g

Protein: 28g

Fat: 24g

Saturated Fat: 13g

Fiber: 3g

Sugar: 5g

Did You Make This?

Leave a review and tag us on social media!

FREQUENTLY ASKED QUESTIONS

Can I use fresh herbs instead of dried?

You can, but dried herbs are actually better here. They have a more concentrated flavor that stands up to the long simmering. If you use fresh, triple the amount (so 2 tablespoons fresh thyme for 2 teaspoons dried). Add them at the very end for the brightest taste.

My soup got too thick. How can I fix it?

No problem at all! Just thin it out with a little extra warm chicken broth or even some water. Stir it in gradually until you get the consistency you like. The beauty of this dish is its flexibility.

Can I make this ahead of time?

You can make the soup base (through step 7) a day ahead. Store it covered in the fridge. When ready to eat, reheat it to a simmer and then proceed with making and cooking the dumplings fresh. Cooked dumplings are best eaten right away.

Leave a Reply! (I’d Love to Hear From You!)

Did this recipe become your new comfort food favorite? I truly hope so. There’s nothing I love more than hearing how these recipes fit into your own kitchen stories. Did you use Thanksgiving leftovers? Try a different herb? Tell me all about it in the comments below! Your notes and star ratings help other home cooks find their way here. If you’re looking for the ultimate in easy, satisfying comfort food, you must try this Crockpot Garlic Parmesan Chicken and Potatoes ultimate comfort recipe. Happy cooking, friends!