Chicken and Dumplings in Creamy Herb Broth

So, you want comfort food that feels like a hug but doesn’t require you to sell your soul to spend 3 hours in the kitchen? Friend, I got you. Chicken and dumplings in creamy herb broth is basically like wrapping yourself in a fluffy blanket—except you can eat this blanket, and it tastes way better than polyester.

This dish is warm, cozy, herby, and basically screams, “I love myself and deserve good things.” Spoiler: you do.

Why This Recipe is Awesome?

• It’s hearty without being complicated. Translation: big flavor, low effort.
  
• Dumplings? Fluffy. Broth? Creamy. Herbs? Fancy-sounding but actually super easy.
• It’s idiot-proof. Even if you burn toast regularly, you can make this.
• The leftovers (if you have any) taste even better the next day. So yes, it’s meal prep disguised as comfort food.

Basically, this recipe is the food equivalent of your favorite Netflix binge—comforting, addictive, and probably gone faster than you’d like.

Ingredients You’ll Need

Here’s what you’ll need to create this pot of cozy goodness:

For the Broth:

• 2 tbsp butter (real butter, please—don’t do margarine dirty here)
• 1 onion, diced (the tearjerker of the kitchen)
• 2 carrots, diced (you can pretend this makes the dish healthy)
• 2 celery stalks, diced (the unsung hero of soups everywhere)
• 3 garlic cloves, minced (because one clove is never enough)
• 1 tsp dried thyme (or fresh if you’re fancy)
• 1 tsp dried rosemary (same rule as above)
• 4 cups chicken broth (the star of the show)
• 2 cups shredded cooked chicken (rotisserie chicken = lifesaver)
• 1 cup heavy cream (go big or go home)
• Salt & black pepper, to taste

For the Dumplings:

• 1 cup all-purpose flour (the glue of dumpling dreams)
• 1 ½ tsp baking powder (fluffy fuel)
• ½ tsp salt
• ½ cup whole milk
• 2 tbsp melted butter

Step-by-Step Instructions

1. Melt the butter in a big ol’ pot over medium heat. Toss in the onion, carrots, and celery. Cook until they look soft-ish (about 5–6 minutes).
2. Add garlic and herbs. Stir for a minute until your kitchen smells like you’ve suddenly become a pro chef.
3. Pour in the broth and bring it to a simmer. Toss in the shredded chicken and let it mingle for about 10 minutes.
4. Stir in the cream. Taste and adjust seasoning. (Translation: add more salt if it tastes like sadness.)
5. Make the dumpling batter. In a bowl, mix flour, baking powder, and salt. Stir in milk and melted butter until it becomes a thick, sticky dough.
6. Drop dumplings into the broth. Use a spoon to plop them in. Don’t worry if they look ugly—they puff up into cute little pillows.
7. Cover the pot and let them steam-cook for 15 minutes. No peeking! (Seriously, don’t lift the lid unless you want sad, dense dumplings.)
8. Serve hot. Sprinkle with extra herbs if you want to impress someone—or just dig in straight from the pot. No judgment.

Common Mistakes to Avoid

• Peeking while dumplings cook. Don’t. Just trust the process.
• Too much flour in dumplings. Don’t pack the flour like you’re storing winter clothes. Lightly scoop, or you’ll end up with little flour bricks.
• Using skim milk instead of whole. This is comfort food, not diet camp.
• Forgetting salt. Bland dumplings are basically betrayal.

Alternatives & Substitutions

• Chicken: Use turkey if you’re swimming in Thanksgiving leftovers.
• Cream: Swap with half-and-half for a lighter version (but, like…why?).
• Gluten-free: Sub flour with a GF blend. Your dumplings may be less fluffy, but hey, it’s still tasty.
• Herbs: Got no thyme? Use Italian seasoning. It won’t rat you out.

Basically, this recipe is flexible. You could swap half the stuff and it’ll still turn out good enough to trick people into thinking you’re a culinary genius.

More Articles:

• Irresistible Crockpot Garlic Parmesan Chicken and Potatoes
• Easy Greek Lemon Chicken Soup – Ready in 30 Minutes!
•  Buttermilk Fried Chicken 

FAQs

Can I use canned chicken?

Technically, yes, but also… why do that to yourself?

Do I really need heavy cream?

No, but then it won’t be creamy herb broth—it’ll just be “herb broth,” which sounds like something a medieval monk would drink.

Can I make this ahead of time?

Yes! Just keep the broth ready and make dumplings fresh when reheating. Nobody likes soggy dumplings.

Can I freeze it?

The broth freezes fine. The dumplings? Not so much. Unless you enjoy chewing on sponges.

What if I don’t have rosemary?

Skip it. Thyme alone will still make it taste herby and delicious.

Can I add veggies?

Go wild. Peas, corn, mushrooms—all fair game. Just don’t sneak in broccoli unless you want judgmental stares.

Final Thoughts

There you go: Chicken and Dumplings in Creamy Herb Broth—your new go-to comfort food. It’s cozy, satisfying, and guaranteed to make you feel like life isn’t that bad (even on Monday nights).

Now go impress someone—or just yourself—with your new culinary skills. You’ve earned it. 🥄✨