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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.

30 Minute Creamy Chicken and Parmesan Sage Dumplings | halfbakedharvest.com

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.

30 Minute Creamy Chicken and Parmesan Sage Dumplings | halfbakedharvest.com

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.

30 Minute Creamy Chicken and Parmesan Sage Dumplings | halfbakedharvest.com

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.

30 Minute Creamy Chicken and Parmesan Sage Dumplings | halfbakedharvest.com

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.

30 Minute Creamy Chicken and Parmesan Sage Dumplings | halfbakedharvest.com

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

Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
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.

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Ingredients

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! 
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30 Minute Creamy Chicken and Parmesan Sage Dumplings | halfbakedharvest.com

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Comments

  1. 5 stars
    So delicious and flavorful with minimal time and ingredients needed!!! I will be making this so much this fall!

    1. Hi Cailin,
      Happy Wednesday! I really appreciate you taking the time to make this recipe, I love to hear that it was a hit! xxT

  2. 5 stars
    This is a family favorite! Absolutely delicious and so filling. The dumplings are so easy but insanely good. Making it again tonight and thought I’d finally leave a review to say how much we love this dish <3

    1. Hey Maureen,
      Awesome!! Thanks so much for your review:) Love to hear that this recipe was enjoyed, thanks for giving it a try! xx

  3. Tieghan
    Love this soup and have made it to rave reviews twice!
    I want to drop this off to a friend- they will need to reheat
    I am worried the dumplings will be soggy.
    Could you suggest a way to turn the dumplings into biscuits?? That could be dipped in ??
    Thanks
    Ann

    1. Hi Ann,
      If they are planning to eat this the same day that you make it the dumplings will be fine. Otherwise, just store them in a different container than the soup, they should be just fine! Please let me know if you have any other questions! xTieghan

    1. Hi Andrea,
      Awesome!! Thanks so much for sharing your feedback, I love to hear that this recipe was enjoyed! xx

  4. 5 stars
    LOOOVED this soup! Made a few changes because I didn’t have some ingredients and am happy to say that the recipe is very flexible for that. From soup to burnt Basque cheesecakes, Teighan’s recipes never disappoint and are always my go-to when looking for something new!
    (Changes were…substituted oregano for thyme and sage….no wine or broth in house, substituted veggie bullion/water for both….used 3 cups chicken….increased milk in soup to 3/4 cup).

    1. Hey Emily,
      Wonderful!! Thanks a lot for giving this recipe a try, I love to hear that it was a winner! xTieghan

  5. 5 stars
    AMAZING. May be my favorite soup recipe from Teighan, which says a lot since I have yet to make one I didn’t love. Can’t go wrong with chicken + sage. This is a soup that tastes like it’s been cooking all day but it’s easy and quick. Definitely a keeper!

    1. Hi Danielle,
      Fantastic! Thanks a lot for making this recipe, I love to hear that it was enjoyed! Have a great week:) xx

  6. 4 stars
    Yes everything we wanted. Of course I DID make changes because you never know if something will be seasoned enough….

    For the dumplings I added 1TB butter, 1/2Tsp each dried thyme & marjoram, some Romano cheese, 1TB Parsley. It was still a little herby for me & needed salt so I might add paprika or seasoned salt next time! We also broke the dumplings up into 1-2TSP sized balls to cook faster

    For the broth we made it more stewy: added 1 red bell pepper, marjoram, & more salt/pepper.. it was so flavorful. I may try a leek abs extra bay leaf next time. We also used cream for everything and lots of chicken to thicken it up

  7. Do you know if this freezes well? do you think the dumplings would still have the same texture dethawed? I about to have my fourth baby and I am trying to make a few double batches of things the whole family like to stock up my freezer.

    1. Hey Clare,
      I would probably freeze the soup without the dumplings and plan to make those fresh. Please let me know if you have any other questions, I hope you love the recipe!! xTieghan

  8. 5 stars
    Made this for dinner! It has a lot of flavor and is not complicated to make. My husband and I loved it! Highly recommend!

  9. 5 stars
    We had this for dinner tonight and it was delicious. So nicely flavored with delicious dumplings. I doubled the recipe, but did not double the broth, and yet is was great!

    I am now the proud owner of two of your cookbooks. So far we have had Basil Thai Beef and Lemony Halibut with Chickpeas and Quinoa, both from “Super Simple.” Both dishes were so good!

  10. 5 stars
    This is one of my all time favorites!!! A MUST try! What 1 chef’s knife do you recommend for chopping? I am looking to invest. Also I had coconut milk but was worried it would overpower the dish so I stuck w milk BUT I love coconut milk – should I worry about that? LOVE your stuff.

    1. Hey Lindsay,
      Thanks so much for making this recipe, I am thrilled to hear that it was enjoyed! Here are the links for some of my favorite knives:
      http://www.zwilling.com/us/38480-011.html
      https://www.zwilling.com/us/zwilling-kramer—euroline-damascus-collection-8-inch-chefs-knife-34891-203/34891-203-0.html?cgid=our-brands_zwilling_cutlery_kramer-euroline-stainless-damascus#start=1
      Coconut milk is totally fine to use and shouldn’t overpower the dish:)
      Have a great day:) xxT

  11. 3 stars
    I was so excited to make this. But, I had to doctor it…this is a great base though…
    First I added green pepper and onions
    ..then I only used 5 cups of broth. It would have been swimming otherwise. I feel chicken and dumplings should be a stew.
    Next the texture of the dumplings were awesome and I loved how they cooked up! I added some salt, pepper, and a cup of a combo of romano and parm…
    After it cooked for 9 minutes I tasted it and was disappointed how bland it was….even with one hundred turns of my salt shaker.
    So I added some seasoned salt and a smidge of paprika and Wah-lah!! This was great.
    I’ll definitely use this as my starting point on continue to build…thanks!!

  12. I made this tonight and it was delicious. I used coconut milk in the soup and to make the dumplings because that’s what I had on hand. I will definitely make this again.

  13. 5 stars
    So delicious and comforting on chilly days! Comes together very quickly without any complicated prepping or ingredients. Loved it so much we’re making it again this weekend!

    1. Hi Rachel,
      Wonderful! I really appreciate you giving this recipe a try, I love to hear that it was enjoyed!! xTieghan