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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 for the best texture. And two, because it’s so quick and easy. Most of the time I have this ready in under 30 minutes, it’s a great easy weeknight meal.
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 dumpling dough.
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 with this one-pot meal.
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
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!
Nutrition
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Did you make this recipe? Please rate & comment below.
Hi Tieghan! I can’t tell you how excited I am to make this recipe! Say I wanted to add a pasta to this, what type would you reccomend?
The dumplings are your carb/starch. Adding pasta would change the balance.
Totally! Thank you Shannon 🙂
Hi there! I would recommend some egg noodles or fusilli 🙂 xTieghan
Holy cats!!! This was so delicious! Great depth of flavor, perfect dumplings, wonderful comfort food! My hubby wants this on rotation all the time now!
Hi there! Thanks so much for trying out this recipe! So glad you enjoyed it 🙂 xTieghan
My dumplings didn’t work!!!
Neither did mine!!!
Mine didn’t work either for the most part they fell apart but they actually were still delicious
Hi Michelle! I’m so sorry they didn’t work out! Is there anything I can do to help? xTieghan
I just tried to make this Bc it looks and sounds delicious but I run into a few hiccups. I followed what I thought were the print out of these directions, but I guess something got screwed up- I used the “print recipe” button. The recipe print out didn’t say to add milk/cream when adding the chicken and for the dumplings it just says “Add the milk and cheese and mix until just combined.” So I added all the milk on the print out, which said 1 1/2 cups. It wasn’t dough, it was batter but I dumped them in a spoon at a time anyway, we’ll see how they taste I guess. Then I realized when I went back on your website that the print out is COMPLETELY different from the above. Please take a look at this, it may have just really screwed up me trying to make it
Where is the link to share this on Facebook? I can, obviously, see the link to your Facebook page but there is no link to share the recipe!
Is there any way to make this dairy-free? What milk alternative do you think would be best?
Hi there! I would say coconut milk or oat milk 🙂 xTieghan
The dumplings are your carb/starch. Adding pasta would change the balance.
The printed version of the recipe is not the same as the website. I think that’s why people had issues with the dumplings and not having creamy soup.
I made your salmon and spinach dish last night. I can’t begin to tell you how delish this meal was. The sauce for the salmon was over the top and we loved the spinach and artichoke combination. Going to try your chicken and dumpling soup, it looks delish.
Many thanks,
When should you add the splash of milk in to make the broth creamy?
Xo!
This looks wonderful and can’t wait to try. About how many dumplings are in the entire recipe? Thanks!
Hi there! About 12-15 dumplings 🙂 xTieghan
How do you cook the dumplings exactly since the directions say to cook 6 at a time? Do you actually fish out the cooked dumplings and add more?
how much milk goes in the soup? How much in the dumplings?
1/2 cup of cream/milk for the dumplings 🙂 xTieghan
Tieghan, isn’t it 1/2 cup cream/milk for the soup and 1 cup of milk for the dumplings??
Do you think oat milk would work well in this instead?
Sure! It just might not be quite as creamy 🙂 xTieghan
This looks so good, but how does the chicken/veg mixture get creamy? The pics make it look very creamy.
I’m having this trouble too… ?
Hi there! It gets creamy by adding in the coconut milk or whole milk 🙂 xTieghan
Good morning. Husband cannot have wheat.so will experiment with some new Oat flor for the dumplings. Love Ckn N dumplings so anxious to give it a try. Thanks.
For GF, I’m using Cup4Cup tonight, its a better blend than just oat flour.
Marie..not sure what Cup4Cup is. Can you explain? thanks much.
It’s a GF flour blend. You can (in most cases) substitute it in exact measurements for wheat flour. Hence the name, Cup4cup.
Hi! Can’t wait to make this. You said in your post you used milk and white wine in your broth, but didn’t mention it in the recipe. Did you just do a splash of each? Can’t wait to make!
This look amazing, just what we need in Autumn / Fall. Making this one soon ? xx
This looks really delicious! You mentioned white wine in the post but I don’t see it in the ingredient list…. Did you just swap out some of the chicken broth for wine? Making this tomorrow for a friend who just got out of the hospital!