Southern Comfort Chicken and Dumplings

By AislePrompt Editorial · Published 2026-04-01 · Updated 2026-04-01

A hearty, creamy soup with tender chicken, fluffy dumplings, and a touch of thyme. This Southern-inspired soup recipe, ready in about 50 minutes, pairs chicken breast (boneless, skinless), carrots (peeled, diced), celery (diced) for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 2 (6 oz each) chicken breast (boneless, skinless)
• 1 cup carrots (peeled, diced)
• 1 cup celery (diced)
• 1/2 cup onion (diced)
• 2 cloves garlic (minced)
• 1 tsp thyme (dried)
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp flour
• 2 tbsp butter
• 1/2 cup heavy cream
• 4 cups chicken broth

The stock pot we’d simmer this in → Best Stock Pots for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: In a large pot, melt butter over medium heat. Add flour and whisk for 1-2 minutes until golden. Gradually stir in chicken broth, ensuring no lumps form.
2. Step 2: Add chicken, carrots, celery, onion, garlic, thyme, salt, and pepper. Bring to a simmer and cook for 15 minutes until chicken is nearly cooked through.
3. Step 3: Remove chicken and set aside. Using a slotted spoon, skim any foam from the surface of the broth.
4. Step 4: In a separate bowl, mix 1/4 cup flour with 1/2 cup cold water to make a slurry. Stir into the soup and cook for 2-3 minutes until thickened.
5. Step 5: Return chicken to the pot. Add heavy cream and cook for 5 minutes until the soup is creamy and the chicken is fully cooked. Serve with dumplings made from 1/2 cup flour, 1/4 tsp salt, and 3/4 cup milk, rolled into balls and dropped into the soup to cook for 5 minutes.