Chicken and Dumpling

Passport to Soup: USA

Creamy Chicken and Dumplings made with leftover shredded chicken and broth. Fluffy homemade dumplings in a rich, cozy soup perfect for fall comfort..

We’ve landed in the U.S. for the third stop of Passport to Soup, and we’re doing it right—with a pot of good ol’ fashioned Chicken and Dumplings. This is Southern comfort in a bowl: creamy broth, fluffy dumplings, and just the right amount of nostalgia.

Even better? We’re using the leftover chicken and broth from our last Greek adventure, because this kitchen doesn’t do waste—it does flavor.

Chicken and Dumplings may not be fancy, but it sure is satisfying. It’s the kind of meal you make when the weather turns, the fridge is half full, and you want something that feels like a warm hug (preferably with biscuits). Let’s make this magic happen with our sustainably savvy twist.

A Quick Bite of History

Chicken and dumplings is one of those deeply American comfort foods, often tracing its roots back to the Southern United States. It likely evolved during the Great Depression and wartime eras when home cooks stretched simple ingredients into hearty meals. Dumplings—made from pantry staples like flour and baking powder—were a clever way to bulk up a dish without needing extra meat. While versions exist across different regions (some with drop dumplings, others with rolled flat ones), the essence remains the same: a bowl of creamy, soulful chicken stew crowned with soft, fluffy dumplings.

Why this Recipe Works

• Leftover Chicken = New Life – Using the leftover meat and broth from the Avgolemono soup cuts down on waste and cooking time. Sustainability and flavor, all in one.

• Evaporated Milk Magic – Creamy without being too rich, it gives that luscious, nostalgic texture without heavy cream.

• Fluffy Drop Dumplings – Made with baking powder and sour cream for tender, cloud-like dumplings that puff up perfectly.

• Thickened Broth Base – A flour-and-butter roux gives the soup that thick, stew-like texture without feeling heavy.

• Herb Layering – A mix of dried and fresh herbs (thyme, rosemary, parsley) brings depth and brightness to a comfort classic.

Tips for Making Chicken and Dumplings

• Don’t Peek! Keep the lid on while the dumplings steam so they cook evenly and stay fluffy.

• Scoop Consistently – Even-sized dumplings = even cooking. A cookie scoop helps.

• Low Simmer Only – A boil will make your dumplings tough and rubbery.

• Use a Wide Pot – More surface area means dumplings aren’t stacked on top of each other.

• Reheat Gently – This soup keeps beautifully. Just reheat on low to maintain texture.

🌱 A Greener Bite of Sustainability

This soup makes use of a whole chicken, homemade broth, and common pantry staples—nothing fancy, just smart cooking. Making your own stock not only reduces food waste but also gives you a richer, more nourishing base without needing anything from a box.

Ingredients & Why They Matter

• Butter – Forms the roux for thickening and adds richness.

• Onion, Carrots, Celery – The Holy Trinity of American soup bases; provides depth and texture.

• Garlic– Aromatic base note that enhances every bite.

• All-Purpose Flour – Thickens the broth for a silky mouthfeel.

• Evaporated Milk – Adds creaminess without overpowering.

• Leftover Chicken Broth – Deep flavor from the last recipe, reused like a pro.

• Leftover Shredded Chicken – Already cooked, already perfect.

• Fresh Thyme – Earthy and herbal, adds freshness.

• Salt & Black Pepper – Because seasoning is never optional.

How To Make Chicken and Dumplings

Creamy Chicken and Dumplings made with leftover shredded chicken and broth. Fluffy homemade dumplings in a rich, cozy soup perfect for fall comfort..

Sauté the Veggies:

In a Dutch oven, melt butter over medium heat. Add onion, carrots, and celery. Sauté for 5 minutes until slightly softened. Stir in garlic and cook 1 minute more.

Make the Roux:

Add the flour and stir constantly for 1 minute to coat the veggies. Slowly pour in the evaporated milk and stir to combine. Add your leftover broth gradually, whisking constantly to avoid lumps.

Simmer and Add Chicken:

Bring to a low boil, then reduce heat. Add the shredded chicken, thyme, salt, and pepper. Let it simmer uncovered while you make the dumplings.

Make the Dumpling Dough:

In a mixing bowl, whisk flour, baking powder, salt, pepper, and thyme. Make a well in the center and pour in milk and melted butter. Stir gently until just combined. Do not overmix!

Drop the Dumplings:

Using a cookie scoop or two spoons, drop small balls of dough directly into the soup. Space them out evenly and gently press down so soup covers them slightly.

Cover and Steam:

Cover the pot with a lid and simmer on low heat for 15 minutes. Do not open the lid during this time. After 15 minutes, check one dumpling—cut it open to make sure it’s fully cooked.

Serve

Ladle soup into bowls with several dumplings in each. Garnish with fresh parsley or more cracked pepper if desired.

Souper Satisfying

This cozy bowl of Chicken and Dumplings might be our most comforting passport stamp yet. Soft dumplings, creamy broth, and rich chicken flavor—it’s what every fall soup should be. Don’t forget to tag me @the.sustainable.kitchen if you make it. See you in the next country!