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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.
This was heavenly, the whole family loved it! I added an egg to the dumplings to keep them from falling apart in the soup and it worked perfectly, can recommend for those who had problems 🙂 awesome recipe, thank you so much.
Thanks so much for giving this recipe a try, so happy to hear you enjoyed it! xTieghan
Absolutely amazing. Dumpling turned out perfect. Def keeper in my rotations of things to cook.
Thanks so much for giving this recipe a try, so happy to hear you enjoyed it! xTieghan
I’m impressed with how good this turned out given the short amount of time it took to prepare! 10/10 recommend!
Thanks so much for giving this recipe a try, so happy to hear you enjoyed it! xTieghan
THIS WAS SO GOOD ! Easy recipe, very tasteful, a bit “special” without being too special. Perfect for a cold night. Leftovers where good as well 🙂
Hello! So glad you enjoyed these chicken and dumplings 🙂 xTieghan
This was the best chicken and dumplings I have every had. I absolutely loved this soup and loved how quickly it came together
Awesome!!!
Great and easy to make!
Made this three nights ago. Delicious, light, satisfying, and wonderfully fast. Thanks for this one!
Hi Diane! Thanks so much for trying out this recipe, so glad you enjoyed it 🙂 xTieghan
Would love to use dried sage and thyme – recommendations on amounts? We love all your recipes 🙂
Hi Amanda! I would recommend using about a tablespoon of each and then add to your liking! 🙂 xTieghan
This recipe is outstanding. I may have had a heavy pour with the the wine but followed the rest of the recipeprettu much as written. Absolutely delicious! Definitely adding it to our Sunday soup rotation.
It seems like a lot of garlic, did anyone find it overpowering in this recipe?
Such a great recipe for when you want something cozy and easy. Great for a baseball night. I especially like that you could throw in just about any veg you wanted to use up and it would still be great.
Not a bit
I was also concerned about the garlic but the amount was perfect and not overpowering.
This recipe is officially added to my winter regulars list. I’ve never made chicken and dumplings before so I was a little intimidated for whatever reason, but wow this was so easy and so delicious!! I had some chicken breasts that needed to be cooked so I boiled/shred those instead of using a rotisserie chicken but the flavor was still great.
Hi there! Thanks so much for trying out this recipe, I’m so glad to hear that it was enjoyed! ?
So good! made tonight for dinner and I loved it! Such great flavor!
This was my first time ever making chicken and dumplings and it was AMAZING!! Thank you Tieghan for another delicious recipe to go into rotation. The flavor and consistency is perfect, such a great comfort food.
Can I avoid adding wine or substituting it with something else?
This recipe is really awesome. I made my own chicken and the base of the soup in the instant pot, used a little less carrots than asked since mine were on the bigger side. Before adding the dumplings in the end I made a roux with about 3 tablespoons or flour and butter, then added about 1.5 cups of half n half since it was what I had. Super yummy