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Easy 30 Minute Creamy Chicken and Parmesan Sage Dumplings. All made in just one pot for a cozy delicious dinner. Taking a classic and upping the flavor with caramelized shallots, garlic, fresh sage, and a touch of milk. This warming herb filled soup base is topped with light and airy parmesan dumplings making every bite comforting and delish. This recipe is perfect to cozy up to on both fall and winter nights.
I returned home from Cleveland to crisp fall weather here in Colorado, with dark skies and day full of low clouds. Usually these days aren’t my favorite and can leave me feeling a little tired. But in the fall, an extra cozy day here and there is a little more welcomed.
It gave me the perfect excuse to remake this chicken and dumpling recipe, yet again. I have been making it on repeat over the past few weeks.
One, because we absolutely love it. It’s like a creamy chicken, but with the lightest, fluffiest dumplings on top. And two, because it’s so quick and easy. Most of the time I have this ready in under 30 minutes.
Chicken and dumplings are another one of those recipes that my mom turned me on to. She’s all about cozy comfort foods and chicken and dumplings are one of her childhood favorites.
It’s a recipe that literally warms the soul. I know, it sounds cheesy, but it’s true. If you’re having a bad day, the weather is gloomy, or you just need something to make you feel good inside, this is it.
It’s pretty close to perfection.
The details
I have other chicken and dumpling recipes. But for this one, I wanted it to be so freaking easy, yet so delicious too. I also wanted it to be a touch creamy – I’m really into creamy foods right now.
To keep the time and prep way down, I turned to trusty old store-bought rotisserie chicken. Why I don’t use rotisserie chicken more is beyond me. It’s aways good and fairly affordable. Plus, if you’re just looking to shred the meat, it can be used in so many ways.
So that helps to keep this recipe quick and simple.
For the soup base, I cooked up some shallots and garlic. I then added in a lot of vegetables, fresh thyme, and sage. Then I dropped in that shredded chicken and a splash of milk to make the broth extra creamy and delicious.
I also used a bit of white wine for an even more flavorful broth.
The dumplings
While the soup base is simmering away, mix up the dumplings.
In the past I’ve found dumplings to be a tad bland, so I decided to bump up the flavor with the addition of fresh sage and nutty parmesan cheese.
The dumplings get cooked directly in the soup. This keep the dishes down to the bare minimum.
I’ve yet to meet anyone who hasn’t loved a bowl full of this chicken and dumplings. It’s warm, cozy, and perfect for eating while snuggled up on the couch wrapped in a cozy blanket. It truly doesn’t get better.
If you’re finally experiencing those first few cold October nights, this really is the dinner to make.
Looking for other easy comfort food dinners? Here are my favorites:
Slow Cooker Mustard Herb Chicken and Creamy Orzo
Creamy French Onion and Mushroom Soup
Sesame Chicken Dumplings in Spicy Broth with Garlic Crisps
Creamy Gnocchi Soup with Rosemary Bacon
Lastly, if you make this 30 Minute Creamy Chicken and Parmesan Sage Dumplings, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
30 Minute Creamy Chicken and Parmesan Sage Dumplings
Servings: 6
Calories Per Serving: 342 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
- 2 tablespoons extra virgin olive oil
- 2 shallots, thinly sliced
- 4 cloves garlic, chopped
- 2 ribs celery, chopped
- 6 carrots, chopped
- 2 tablespoons fresh thyme leaves
- 2 tablespoons chopped fresh sage
- 1 bay leaf
- 1/3 cup dry white wine, such as Pinot Grigio
- 2 quarts low sodium chicken broth
- 1-2 cups shredded chicken
- 1/2 cup cream, whole milk, or coconut milk
- 1 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 cup milk
- 1/3 cup grated parmesan cheese
Instructions
- 1. Heat the olive oil In a large pot over medium heat. Add the shallots and cook another 3-5 minutes. Add the garlic, celery, carrots, thyme, and 1 tablespoon of the sage. Season with salt and pepper. Cook another 5 minutes. 2. Pour in the wine and broth, add the bay leaf, and bring to a boil over high heat. Stir in the chicken and 1/2 cup cream/milk. 3. To make the dumplings. In a medium bowl, whisk together the flour, baking powder, sage, and a pinch each of salt and pepper. Add 1 cup milk and cheese and mix until just combined.4. Bring the soup to a boil over medium-high heat. Drop a heaping tablespoon of the dough into the soup, adding about 6 dumplings to the soup at a time. Cover, and cook for about 8-10 minutes, until the dumplings are cooked through and puffy. 5. Divide the soup and dumplings between bowls and serve topped with pepper. Enjoy!
Subbed buttermilk because I didn’t have any milk left and was already in the middle of cooking 😅. Mine turned out more liquid-y than what the your pictures look like. Can you make a suggestion Tieghan, on how to thicken it up a bit? Maybe less broth like someone mentioned doing 6 cups or cornstarch slurry?
Hi Destiny,
Thanks so much for making this recipe and sharing your feedback! Sure, you could definitely use less broth next time, a cornstarch slurry would also be great to use! I think my pictures maybe look like my soup is really thick, but it’s more of a soup consistency:) xx
This is my go to dumpling recipe! I just use whatever substitutions I have on hand for most of the ingredients, and it’s always good!
The only thing I do differently on purpose, is I just barely mix the dough and cook the dumplings at a low boil for 15 minutes, making sure to not lift the lid the entire time.
It’s so good! A favorite!
Hey Alex,
Wonderful!! I love to hear that this dish always turns out well for you, thanks for making it so often and your comment! Happy Friday:)
Another delicious meal! Your recipes are now 1/3 of our weekly dinners. I use frozen gnocchi from my local Italian deli. I just add them when this recipe suggests. Phenomenal. Don’t need to change a thing!
Ugh, wrong recipe! lol, but this one is a fav too.
Lol thanks again Tricia!
Hi Tricia,
Fantastic!! Thanks a lot for trying this dish and your feedback, so glad to hear it was a hit! xT
It was AMAZING! Took something so comforting and elevated it to the next level. Perfect fall and winter dish for any night of the week.
Only issue was it was very soup like. I had to make a slurry with the liquid and corn starch to thicken it up like the picture. I also only used 4 cups of broth but did one cup heavy cream.
Thanks for the feedback Callie!
This was delish! The dumplings are lethal. Such a pretty dish too. I only used 6 cups of broth but everything else exactly as written. Took me a lot longer than 30 minutes…..just the chopping was 30 minutes for me, but no fear….worth every minute spent preparing! Thank you for this keeper!!
Hey Cindy,
That’s fantastic to hear! Thanks for trying this dish and your comment, love that it was enjoyed! xT
Loved this! Comfort food kicked up several notches. Thanks for such a great recipe!
Thank you so much for trying out this recipe! So glad you enjoyed it! Have a great Halloween 🙂 xT
Question! If I were to make ahead should I still add the dumplings to soup when prepping? Or wait until serving the next day. Thank you!!
Hi there! I would wait until the next day! xT
I love everything you share with us. I made this tonight and as always, it did not disappoint. Thanks for sharing
Thank you so so much for trying out the recipe! I really hope you loved it! 🙂
Such a delicious comfort soup! I forgot to put the parmesan in my dumplings though, which makes me sad haha very delicious soup and will make again *and hopefully remember the parm next time!* 🙂
Hi Erin,
Happy Monday!! 🍋🫐 I truly appreciate you making this recipe and your comment, love to hear that it was a hit! xT