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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!
SUPER DELICIEUSE
excatement comme décrite : moelleuse, parfumée et réconfortante
BRAVO pour cette recette très simple à faire
Thank you! 🙂 xTieghan
Delicious! Took me more closer to an hour to make, but it was well worth it. I LOVED how pronounced the herbs are in this soup, and the dumplings turned our delicious. I will definitely be making this again throughout the winter.
Happy Thursday! So glad this recipe was enjoyed and thanks for making it! xTieghan
The soup was fantastic! But the dumplings were a bust. I think I made them way too big and should have made them the size of large croutons instead so they would cook properly. I ended up throwing a pack of gnocchi in once I realized the dumplings weren’t working and that also tasted delicious. Will try this recipe again!
Oh no I’m so sorry the dumplings didn’t work out! But hope the soup was still delish! xTieghan
You are my favorite go-to for a unique and flavorful recipes. I love everything I have ever made! Thanks for your passion for cooking!
I made this for my weekly Sunday night family dinner. My sisters family and mom get together every Sunday. They LOVED this dish! Perfect fall dish on a chilly day. I added mushrooms, peas and Kale. I made it in a wide pot so I could cook all the dumplings at the same time. I also thickened it with cornstarch. I topped it off with cheese, parsley and fried sage leaves. I have received texts this morning thanking me for making this for them 🙂
Hey Valerie! Thanks so much for trying out this recipe, I hope you loved it! Happy Tuesday 🙂 xTieghan
This was SO good! I would never have thought that chicken and dumplings needed an upgrade, but the wine in the broth and parmesan in the dumplings add so much. Thanks for doing what you do!
Hey! This is awesome, I’m so happy to hear this recipe turned out the way you’d hoped! 🙂 xTieghan
Made tonight and was perfect! Absolutely delicious fall meal. Leggings, this meal, and a movie on the couch with my hubby!
Hi there! Thanks so much for making this recipe, I hope you enjoyed it! Happy Weekend 🙂 xTieghan
Do you have any recommendations for a non-dairy replacement for the milk?
Thanks!
Hi there! I would suggest coconut, oat, or almond milk 🙂 xTieghan
Hello there, quick question; when it says “add dumplings 6 at a time,” do you let each set of 6 cook for 8-10 mins before adding more? Or are you adding 6 and waiting a shorter amount of time before you add another set? Thank you for your insight. We’re really looking forward to cooking this up next week!
This was my same question.
Hi there! I would add 6 in at a time 🙂 xTieghan
Hi there! I had the same question and still don’t understand from your response ?. Can you clarify the “add in six at a time” part? Do you do them in batches and remove 6 once cooked and then add in another 6? Or leave them all in and add 6 every few minutes or so? Thanks!
I had an issue with this as well!
Omg SO GOOD! Only thing I added was 2 tsp of chicken better than bouillon. Perfect fall recipe!
Hi there! Thanks so much for giving this recipe a try, I’m so glad you enjoyed it! xTieghan
Big hit with the kids!
Hi Michelle! Thanks so much 🙂 xTieghan
Delicious! I adjusted the recipe by using dehydrated soy curls instead of shredded chicken, to make it a meat free dish. After cooking the shallots for 5 minutes, I threw in some minced garlic, cooked another minute. Then I threw in the soy curls that had been soaking in veggie broth for about 10 minutes. Let those cook for about 10 minutes before following the rest of the recipe. Love when I can make small adjustments like this, making a dish that satisfies my carnivore husband and me – without having to make separate dishes for us both. We both agreed this is a recipe we’re looking forward to having again! Thank you!
Hey there! So glad you enjoyed this recipe, thanks so much for giving it a try! xTieghan
Hi do I cook the soup long enough to reduce it and then put dumplings in ?
Hi there! Yes 🙂 xTieghan
I have made this twice and while it’s delicious my dumplings aren’t cooking even after tripling the cooking time. I also noticed that the recipe I printed is different than the one posted. I see on mine that the amount of milk for the dumplings was too high and we ending up having to add my flour. What could I be doing wrong?
I’m having the same issue! I wondered if part of the issue was the pot/lid I’m using (my dutch oven vs. a standard soup pot with a vented lid), but I ended up scooping off the dumplings and baking them in the oven to dry them out. It worked for the most part, but I’d love some feedback or thoughts on fixes. I’ve made chicken and dumplings all my life and this has never happened.
Delicious! Using a rotisserie chicken (for convenience!) and purple and red carrots from my garden made this a quick, delicious and colorful dish! My parents were in town for a military function and left with your recipe! They loved it too! 🙂
Hi there! Thanks so much for trying out this recipe, so glad to hear it was enjoyed! xTieghan
love!
I’m also wondering about the 6 dumplings at a time. What does that mean? 🙂
Making this tonight, and I thought the same thing Christina! I’m comfortable in the kitchen, but I would like some clarification on that! Love all of your recipes, Tieghan! ?