Chicken and dumplings is the ultimate bowl of comfort food: tender chicken and vegetables in a thick, creamy broth, topped with pillowy, golden drop dumplings that soak up all that savory flavor. It is the kind of meal that feels like a warm hug on a cold evening.
This easy chicken and dumplings recipe is made in a single pot in about 45 minutes, with a shortcut of rotisserie chicken and a simple homemade dumpling dough that comes together with just a spoon. There is no rolling, no cutting, and no complicated technique.
The secret to fluffy dumplings is steam, so keep the lid on while they cook and resist the urge to peek. Serve the soup piping hot in deep bowls, and enjoy the leftovers, which thicken into an even heartier stew the next day.
Recipe at a Glance
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 6 servings
Category: Dinner / Soup
Why You’ll Love This Chicken and Dumplings
- A creamy, savory broth full of tender chicken and vegetables
- Fluffy drop dumplings with no rolling or cutting
- Made in one pot in under an hour
- Rotisserie chicken makes it a true weeknight shortcut
- The coziest comfort food for cold nights
Ingredients You’ll Need for Chicken and Dumplings
- 3 tablespoons butter
- 1 onion, diced
- 3 carrots, sliced
- 3 celery stalks, sliced
- 4 cloves garlic, minced
- 1/3 cup all-purpose flour
- 6 cups chicken broth
- 1/2 cup heavy cream or whole milk
- 3 cups shredded rotisserie chicken
- 1 teaspoon dried thyme, 1 bay leaf, salt and pepper to taste
- For the dumplings: 2 cups all-purpose flour, 1 tablespoon baking powder, 1 teaspoon salt, 3 tablespoons cold butter, 1 cup milk
- Chopped parsley, for garnish
How to Make Chicken and Dumplings
- Melt the butter in a large Dutch oven over medium heat and cook the onion, carrots, and celery for 6 to 8 minutes until softened.
- Stir in the garlic for 30 seconds, then sprinkle in the flour and cook for 1 minute, stirring constantly.
- Slowly whisk in the chicken broth, add the thyme and bay leaf, and bring to a simmer.
- Simmer for 10 minutes until slightly thickened, then stir in the cream and chicken and season to taste.
- For the dumplings, whisk the flour, baking powder, and salt, cut in the cold butter until crumbly, then stir in the milk until a shaggy dough forms.
- Drop heaping spoonfuls of dough over the simmering soup, spacing them slightly apart.
- Cover with a tight-fitting lid and cook for 15 minutes without lifting the lid, until the dumplings are puffed and cooked through.
- Discard the bay leaf, sprinkle with parsley, and serve hot.
Tips for the Best Chicken and Dumplings
- Keep the lid on while the dumplings steam. Lifting it releases the steam they need to puff up, and they can turn dense instead of fluffy.
- Don’t overmix the dumpling dough. Stir it just until combined so the dumplings stay light and tender.
- Keep the soup at a gentle simmer, not a hard boil, so the dumplings cook evenly without falling apart.
- Thin leftovers with a splash of broth when reheating, since the dumplings keep absorbing liquid.
Variations to Try
- Use bone-in chicken thighs simmered in the broth for deeper flavor
- Add frozen peas or corn at the end for color
- Stir fresh herbs like parsley or chives into the dumpling dough
- Use refrigerated biscuit dough, cut into pieces, as a quick shortcut
- Add a splash of white wine to the vegetables for extra depth
How to Store It
Store leftover chicken and dumplings in an airtight container in the fridge for up to 4 days. Reheat gently on the stove with a splash of broth or milk to loosen the thickened soup.
The soup base freezes well for up to 3 months, but the dumplings are best made fresh. Freeze the base without dumplings and cook new ones when you reheat it.
Frequently Asked Questions
Why are my chicken and dumplings doughy?
The lid may have been lifted too soon or the dumplings were too crowded. Keep the lid on for the full cooking time and space them apart.
Can I use canned biscuit dough for chicken and dumplings?
Yes. Cut refrigerated biscuits into quarters, drop them in the simmering soup, and cook covered for about 15 minutes.
How do you thicken chicken and dumplings?
The flour in the base thickens the broth, and the dumplings release starch as they cook. Simmer a few extra minutes for a thicker result.
Can I make chicken and dumplings in a slow cooker?
You can cook the soup base in a slow cooker, then drop in the dumpling dough for the last 30 to 45 minutes on high.
Easy Chicken and Dumplings
Ingredients
Equipment
Method
- Cook the onion, carrots, and celery in butter until soft.
- Stir in the garlic and flour, then whisk in the broth and add the thyme and bay leaf.
- Simmer 10 minutes, then stir in the cream and chicken.
- Whisk the dumpling flour, baking powder, and salt, cut in the butter, and stir in the milk.
- Tip: Don't overmix the dough.
- Drop spoonfuls of dough over the simmering soup.
- Cover and cook 15 minutes without lifting the lid.
- Tip: The steam makes the dumplings fluffy.
- Discard the bay leaf and serve with parsley.
Notes
Freeze the soup base without dumplings.