Give it up, my sweet friend! You cannot resist the cozy, herby hug of this Thyme and Rosemary Chicken and Dumplings. I’m telling you, this is the one-pot wonder that dreams are made of. If you love a great aromatic dinner that fills your whole house with the most incredible smell, you should also try this Crockpot Chicken with Mushrooms and Thyme.
It’s the ultimate aromatic dinner that fills your whole house with the most incredible smell. Imagine tender chicken, a creamy broth, and fluffy dumplings, all singing with fresh herbs. Come to Mama!
This is the meal you make when you need a big, warm, delicious yes from the universe. It’s pure comfort in a bowl. Let’s get cooking!
Recipe Overview
- Cuisine: American Comfort Food
- Category: Main Course, Soup
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour
- Servings: 6 hungry people
Do You Love This Recipe Too?
I am completely obsessed. My love for this dish started in my grandma’s kitchen. She had a tiny herb garden by the back door.
She’d snip fresh rosemary and thyme right before adding them to the pot. That memory, that smell, is pure magic to me.
Now, every time I make it, I feel that same joy. It’s my go-to for bad days, good days, and every day in between. It just makes everything better.
My Shopping List for This Recipe
Grab your basket! We’re keeping things simple but flavorful. The stars of the show are, of course, our gorgeous herbs.
You’ll want the freshest thyme and rosemary you can find. If you can get them still on the stem, even better! The flavor is unbeatable.
Let’s Get Your Ingredients Ready
Okay, team! Let’s line everything up. This “mise en place” makes the cooking so smooth and fun. No last-minute scrambling!
Thyme and Rosemary Chicken And Dumplings Recipe
Let’s Get Your Ingredients Ready
Bringing This Recipe to Life (Step-by-Step)
Notes
Enjoy your homemade Thyme and Rosemary Chicken And Dumplings Recipe!
Nutrition Information
- 2 tbsp olive oil
- 1.5 lbs boneless, skinless chicken thighs, cut into chunks
- 1 large yellow onion, diced
- 3 carrots, peeled and sliced
- 3 celery stalks, sliced
- 4 cloves garlic, minced
- 1/4 cup all-purpose flour
- 6 cups chicken broth
- 1 cup whole milk or heavy cream
- 2 tbsp fresh rosemary, finely chopped
- 2 tbsp fresh thyme leaves
- 1 tsp salt (plus more to taste)
- 1/2 tsp black pepper
- 1 cup frozen peas
- For the Dumplings:
- 2 cups all-purpose flour
- 1 tbsp baking powder
- 1 tsp salt
- 1 cup whole milk
- 4 tbsp unsalted butter, melted
Bringing This Recipe to Life (Step-by-Step)
Here we go! This is the fun part. Put on some music, pour yourself a drink, and let’s create some magic together.
- Heat the olive oil in a large Dutch oven or heavy pot over medium-high heat. Add the chicken chunks and cook until golden brown on all sides. Remove them and set aside on a plate.
- In the same pot, add the onion, carrots, and celery. Cook for about 5-7 minutes until they start to soften. Add the garlic and cook for one more minute until fragrant.
- Sprinkle the 1/4 cup of flour over the veggies. Stir constantly for about 2 minutes to cook off the raw flour taste. This is our thickening secret!
- Slowly pour in the chicken broth while whisking constantly. This prevents lumps! Bring it to a gentle simmer.
- Stir in the milk, all those glorious fresh herbs, salt, and pepper. Add the cooked chicken back to the pot. Let it simmer for 10 minutes. Then, stir in the frozen peas.
- While the soup simmers, make the dumpling dough. In a bowl, whisk together the flour, baking powder, and salt. In another bowl, mix the melted butter and milk.
- Pour the wet ingredients into the dry. Gently stir until just combined. Do not overmix! A few lumps are perfectly fine.
- Drop large spoonfuls of the dumpling dough directly onto the simmering soup. Cover the pot with a tight-fitting lid. Do NOT peek for 15 minutes!
- After 15 minutes, the dumplings should be puffed up and cooked through. Serve immediately in big, deep bowls. Get ready for the best bite of your life!
Fun Variations to Try Next Time
Once you master the classic, play around! This recipe is a fantastic canvas for your own ideas.
Try adding a cup of sliced mushrooms when you cook the carrots. They add such a deep, savory flavor. For another delicious mushroom and chicken dish, check out this creamy crockpot version.
Swap the chicken for leftover turkey after the holidays. It’s the best way to use up those leftovers in a delicious new way.
For a richer broth, use a full cup of heavy cream instead of milk. It becomes unbelievably luxurious and creamy.
How to Store, Freeze, and Reheat
This makes amazing leftovers! The flavors get even better the next day. Here’s how to handle them.
Let the soup cool completely. Store it in an airtight container in the fridge for up to 4 days.
You can freeze it for up to 3 months! I recommend freezing just the soup base, without the dumplings. Thaw in the fridge overnight.
To reheat, warm it gently on the stove over medium-low heat. If the broth has thickened, add a splash of broth or water. Make fresh dumplings if you froze just the soup!
NUTRITION INFORMATION
- Calories: ~480 per serving
- Carbohydrates: 48g
- Protein: 32g
- Fat: 18g
- Saturated Fat: 7g
- Fiber: 4g
- Sugar: 7g
A Quick Q&A on This Recipe
Can I use dried herbs instead of fresh?
You can, but fresh is best here! If you must, use 1 teaspoon dried rosemary and 1 teaspoon dried thyme. The flavor is more concentrated, so you need less.
Why can’t I peek at the dumplings while they cook?
This is the golden rule! Lifting the lid lets out all the precious steam that cooks and fluffs up the dumplings. Trust the process and keep that lid on tight.
My soup is too thick! Help!
No problem at all! Just stir in a little more chicken broth or water until it reaches your perfect consistency. Easy fix!
Wow! Look what we just made together. A pot full of golden, herby, soul-warming perfection. I am so proud of you.
This recipe is a keeper. It’s the one you’ll make for years and years. Every single bite is a celebration of simple, beautiful ingredients. If you’re looking for another fantastic set-and-forget meal, you have to try this Easy Slow Cooker Chicken Jambalaya next.
I can’t wait to hear how yours turns out! Did your family go crazy for it? Did the smell fill your kitchen with joy? Please leave a comment and a rating below to let me know what you think!
