Recipe

Healthy Chicken and Dumplings

Cozy, creamy chicken and dumplings made lighter with a veggie-packed broth, tender shredded chicken, and fluffy drop dumplings with set tops and craggy, cozy edges.

By Matt Campbell

•

4.8

A steaming bowl of chicken and dumplings with shredded chicken, carrots, celery, peas, and fluffy drop dumplings in a light creamy broth on a wooden table

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Chicken and dumplings is the culinary equivalent of a hug that actually shows up on time. This version keeps the soul of the classic, but trims the heaviness without turning it into sad soup. We build a bright, savory base with lots of vegetables, lean chicken, and a small but mighty hit of lemon and herbs at the end to wake everything up.

And the dumplings. We are not sacrificing those. These are fluffy drop biscuits with a sneaky wholesome twist: a little whole wheat flour and Greek yogurt for tenderness. They steam on top of the stew, soak up flavor, and still give you that cozy carb payoff.

A pot of chicken stew with carrots and celery simmering on a stovetop with a wooden spoon resting on the rim

Why It Works

Comfort without the food coma: A light creamy texture from Greek yogurt and a quick flour-thickened base, not a whole carton of cream.
Big flavor fast: Tomato paste, thyme, and a quick deglaze pull restaurant vibes out of weekday ingredients.
Dumplings that behave: Drop style means no rolling, no floury mess, and they steam up tender every time.
Veggies in every spoon: Carrots, celery, onion, peas, and optional greens make it hearty and wholesome.

Pairs Well With

Storage Tips

Fridge: Store stew and dumplings together in an airtight container for up to 4 days. Cool it down promptly before refrigerating (shallow containers help). The dumplings will soften as they sit, which is not a tragedy, just a different vibe.

Reheat: Warm gently on the stove over medium-low with a splash of broth or water to loosen. Stir carefully so the dumplings stay in tender chunks. Microwave works too, but do it in short bursts and stir in between.

Freeze: For best texture, freeze the stew base (without dumplings) up to 3 months. Thaw overnight in the fridge, reheat, and make a fresh half batch of dumplings while it simmers.

Common Questions

Can I use rotisserie chicken?

Absolutely. Shred 3 to 4 cups cooked chicken and add it after the vegetables soften. Simmer 5 minutes so it warms through and stays juicy.

How do I keep dumplings from turning gummy?

Two rules: do not overmix the dough and do not peek while they steam. Keep the lid on for the full covered cook time so they set properly.

Can I make this dairy-free?

Yes. Use olive oil instead of butter, skip the yogurt in the stew, and use an unsweetened dairy-free yogurt or extra broth in the dumplings. The texture will be a little less rich, but still cozy.

What if I want it thicker?

Simmer the stew uncovered for 5 to 10 minutes before adding dumplings. You can also mash a few potato pieces in the pot if you add diced potatoes.

Can I add more veggies?

Please do. Stir in chopped spinach or kale at the end, or add mushrooms with the onions for extra savory depth.

Can I use thighs instead of breasts?

Yes. Thighs stay extra juicy and may take a few minutes longer. Cook until the thickest piece hits 165°F.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Large Dutch oven or heavy soup pot with lid
Cutting board and chef’s knife
Wooden spoon or silicone spatula
Measuring cups and spoons
Mixing bowl for dumplings
Cookie scoop or two spoons for dropping dumplings

The first time I tried to “healthify” chicken and dumplings, I went too far and ended up with a pot of broth that tasted like good intentions. So I walked it back and focused on what actually matters: a real sauté, a little browning, enough seasoning to make you close your eyes for a second, and dumplings that feel like home. This version is my sweet spot. It is weeknight friendly, forgiving, and the kind of meal that makes people hover near the stove asking, “How long until it is done?”

Healthy Chicken and Dumplings

(4.8 Reviews)

Prep Time 20 minutes

Cook Time 35 minutes

Total Time 55 minutes

Servings 6

Ingredients

For the chicken stew

1 tbsp olive oil
1 medium yellow onion, diced
2 celery ribs, diced
2 medium carrots, diced
3 cloves garlic, minced
2 tbsp tomato paste
1 tsp kosher salt, plus more to taste
1/2 tsp black pepper
1 tsp dried thyme (or 1 tbsp fresh)
1/2 tsp smoked paprika (optional but recommended)
2 tbsp all-purpose flour
6 cups low-sodium chicken broth
1 lb boneless, skinless chicken breast or thighs
1 cup frozen peas
1/2 cup plain Greek yogurt (2% or whole) or sour cream
1 tbsp lemon juice
2 tbsp chopped fresh parsley

For the wholesome drop dumplings

1 cup all-purpose flour
1/2 cup whole wheat flour
2 tsp baking powder
1/2 tsp kosher salt
1/2 tsp garlic powder (optional)
2 tbsp cold butter or olive oil
3/4 cup plain Greek yogurt
1/3 to 1/2 cup milk (dairy or unsweetened non-dairy), as needed

Instructions

Sauté the flavor base. Heat olive oil in a large Dutch oven over medium heat. Add onion, celery, and carrots. Cook 6 to 8 minutes, stirring occasionally, until softened and starting to pick up a little color.
Add garlic and tomato paste. Stir in garlic and tomato paste. Cook 1 minute until the tomato paste darkens slightly and smells toasty.
Season and build body. Add salt, pepper, thyme, and smoked paprika. Sprinkle in the flour and stir for 1 minute so it coats the vegetables. This is your quick flour-thickened base.
Deglaze, then add broth and chicken. Pour in about 1/2 cup of the broth while stirring and scraping up any browned bits from the bottom. Then add the remaining broth and bring to a gentle simmer. Nestle the chicken into the pot.
Simmer until the chicken is tender. Cover and simmer 12 to 18 minutes, or until chicken is cooked through (165°F). Time depends on thickness, so trust the thermometer. Transfer chicken to a plate and shred with two forks.
Finish the stew base. Return shredded chicken to the pot. Stir in peas. Keep the stew at a low simmer while you mix dumplings. If it is bubbling hard, turn it down. If it is too quiet, turn it up a notch. You want steady steam, not a rolling boil.
Make the dumpling dough. In a bowl, whisk all-purpose flour, whole wheat flour, baking powder, and salt (and garlic powder if using). Cut or rub in cold butter with your fingertips until crumbly (or stir in olive oil). Add Greek yogurt and stir just until combined. Add milk a splash at a time until you have a thick, scoopable dough. It should look like a very chunky biscuit batter. Stop mixing as soon as it comes together. Overworking makes dumplings tough, and warm butter makes them less fluffy.
Drop dumplings onto the simmering stew. Make sure the stew is back at a gentle, steady simmer. Drop dough in 10 to 12 mounds over the surface using a cookie scoop or two spoons. Leave a little space between them because they puff.
Steam with the lid on. Cover and cook 12 minutes without lifting the lid. Then uncover and cook 3 to 5 minutes more to set the tops. Dumplings are done when they look dry on top and a toothpick inserted into the center comes out clean or with a few moist crumbs, not wet batter.
Brighten and serve. Turn heat to low. If the pot is very hot or bubbling aggressively, take it off the heat for 1 to 2 minutes to cool slightly. In a small bowl, whisk Greek yogurt with a few spoonfuls of hot broth to temper, then gently move the dumplings to the side with a spoon (or lift a few out to a bowl temporarily) and stir the yogurt mixture into the broth underneath. Nestle dumplings back in. Add lemon juice and parsley. Taste and adjust salt and pepper. Serve hot, preferably with someone nearby stealing dumplings out of the pot.

A ladle pouring chicken and dumplings into a bowl with steam rising in a cozy kitchen

Nutrition information is estimated.

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