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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!
We had this for dinner last evening and it was delicious! Yesterday was snowy and 30 degrees but it didn’t matter one bit because this meal warmed us all right up.
I try not to change a recipe when I make it the first time because I like to see my starting point and tweak from there if need be. That being said I did make 2 minor changes; I put a full cup of cream in because I had it on hand and didn’t want to waist it, I also put a full rotisserie in (more like 4 cups rather then 2). We like our meals to be protein forward so this adjustment was for our own preference. Even with the extra meat there was still plenty of the yummy broth to balance it out. And the dumplings were amazing!
Thank you so much for the recipe! I will definitely make it for my family again!
Hey Rebekah,
Happy Friday!!⛄️ Thanks a bunch for giving this dish a try, I love to hear that it turned out well for you:) Thanks for sharing your adjustments! xx
Bravo on an easy chicken and dumplings that are a bit more elevated. Great winter cold rainy day meal
Hey Deana,
Wonderful!! I love to hear that this recipe turned out well for you, thanks so much for giving it a try! Have a great weekend:)
I love ALL of your recipes, but WOW! This is one of my newest favorites! Adding to my ever-growing list of go-to HBH meals! The perfect chilly, rainy day comfort food. Thank you! 💛
Hey Emily,
Happy Wednesday! ❄️ I appreciate you making this recipe and sharing your feedback, so glad to hear it turned out well for you! xT
This was delicious and perfect for a cold winter day. The broth was a little too thin for my liking(I used whole milk, not cream), so I thickened it with a cold water/flour slurry before serving. Will definitely be making this again. Thanks for the recipe, Tieghan!
Hey JoJo,
Happy Wednesday! ❄️ I appreciate you making this recipe and sharing your feedback, so glad to hear it turned out well for you! xT
Why do some of my dumplings turn out hard in the middle?
Hey Regina,
Is it possible that they were over-mixed? Let me know! xx
Family loved! My 9 year old loved cutting carrots and celery as we cooked together ❤️ thank you as always!
Hey Kristin,
Thank you so much for giving this dish a try, I love to hear that it turned out well for you! Have a great Thursday:)
I made this with Thanksgiving Turkey left overs and 10/10. It was so good and the dumplings were incredible. I’ve never made dumpling soup before and it was super easy. I thought for sure I would have left overs for the week, but everyone went back for seconds!
Hey Emily,
Happy Monday!! Thanks a bunch for trying this recipe out, I love to hear that it was enjoyed! xT
I make this once a week and it has quickly become a family favorite! It’s so warm and soothing on a chilly day. I will say I substituted the olive oil for 4 tablespoons of butter to enhance all the flavors. This recipe is simply *chefs kiss*. Love Tiegan and all her recipes.
Hey Taylor,
I truly appreciate you making this recipe so often and sharing your feedback, love to hear that it is always enjoyed!❄️ xx
Made this tonight and it was delicious! I baked chicken thighs with salt/pepper, smoked paprika, thyme. Everything was yummy and flavorful! I messed up the dumplings. They were beautiful and fluffy and by the time I dished them out, they had shrunk. After doing some googling, I think I boiled them too high. I will make this again! It’s going to be so good when it’s gets really cold out. Warms the soul. 😊
Hey Kelly,
Fantastic!! I love that this recipe turned out tasty for you, thanks so much for giving it a try! xx
This recipe had some good flavors with the sage and wine which I don’t traditionally use in chicken and dumplings. I agree with another reviewer that this was quite soupy with 2 quarts of broth and if I made again I would probably use half that. I also tried to thicken this by adding cornstarch but it was still pretty soupy. The dumplings had overall good texture but didn’t have as much flavor in my first batch as I’d like therefore I added sage, black pepper, and a little salt to the second batch. Good starter recipe for sure, just a few tweaks to make it thinker and the dumplings more flavorful.
Hi Courtney,
Thanks for trying this recipe and sharing your feedback, sorry to hear you didn’t love it! Let me know if you give it another try! xT
Yummy! I cut this in half because making it for just two, but it was great. I did want it to be a bit thicker so added a couple tablespoons of flour prior to the liquids. It was perfect!
Hey Kathy,
Happy Wednesday! I really appreciate you making this recipe and sharing your review, so glad it was a winner! 🤩
This was delicious…thanks Tieghan!
Hey Teresa,
Amazing!! I love to hear that this recipe was a hit, thanks so much for trying it out! xT🍂
Ok, is 2 quarts for the broth correct? Mine turned out like soup and not creamy at all.
Hi Joelle,
Thanks for giving the recipe a try! Yes, 2 quarts is correct, was there anything you may have adjusted in the recipe? Let me know how I can help! xT
Totally delicious and easy! The herb flavor really comes through and I love that. This one was so warm and comforting on a cool fall night. Will definitely make this one again. Thank you!
Hey Julia,
Happy Monday!! I am delighted to hear that this recipe was tasty for you! Thanks for making it:) xx
I made this last night and my family enjoyed the flavors. One issue though. Most of the dumplings were way too dense and chewy. But a few were fluffy. I’m assuming this is not normal. Can you please help me troubleshoot? Thanks!
Hi Lori,
Thanks so much for making this recipe and sharing your feedback, sorry to hear you had issues with the dumplings! Is it possible they were over mixed? That could have caused the dense and chewy texture. I hope this helps for next time! xx
I’ve tried with luck many other recipes on here, but this one didn’t turn well at all.
Hi Emily,
Thanks for giving this recipe a try, so sorry it was not enjoyed. Was there anything that I can help with? Let me know! xx
I have this on my meal plan for next week, but do you think it would work in a crock pot? I’m thinking about doing step 1 as listed (my slow cooker has a stovetop feature), adding in raw chicken & setting to low for 6-8 hours, about an hour before we’re ready to eat, add in the cream and about ~25 minutes before we’re ready to eat, add in the dumplings.
Thoughts?
Hey Antonia,
Sure, I think that would be a great idea! I hope this recipe turns out amazing for you, please let me know if you give it a try! xx
Update: turned out amazing in the crockpot. So delicious & will definitely be keeping in my back pocket for cold snowy days!
Awesome, love to hear this!!