This easy Chicken and Dumplings recipe is SO FAST AND EASY to make from scratch in only 30 minutes if you use rotisserie chicken and store-bought (or other pre-made) broth! It’s a fast, easy comfort food to make on busy nights. The fresh thyme in the perfectly fluffy dumplings sets it over the edge! The chicken and dumplings broth can be made thick and luscious like a gravy, or more thin like a soup depending on preference.
This, my friends, is comfort food at its finest. It has all the taste of chicken pot pie without the effort (because who has time to deal with a pie crust on a busy weeknight?).
Between the fluffy dumplings with a biscuit-like texture, the juicy, tender shredded chicken, and the creamy, thick broth, this easy chicken and dumplings recipe will have you and your whole family literally RUNNING to the dinner table!
In this post I’ll explain how to make this easy chicken and dumplings from scratch in only 30 minutes with a few simple shortcuts, and give my best tips and tricks for getting the fluffiest dumplings that still hold their shape!
Why this chicken and dumplings recipe is SO FAST!
Traditionally, chicken and dumplings is a labor-intensive process, involving boiling an entire chicken to make stock, waiting for it to cool, and de-boning it, not to mention making dumpling dough by rolling and flattening out biscuit dough. It makes a mess and takes hours.
But almost every “quick and easy” recipe for chicken and dumplings I’ve come across uses processed ingredients like condensed canned creamed soup and pre-made biscuit dough.
I wanted to make a version of chicken and dumplings that was fast and easy to make but used as few pre-made, processed ingredients as possible.
You can make this chicken and dumplings recipe in only 30 minutes if you use shredded rotisserie chicken (or leftover roast chicken, poached chicken, or meat from a slow cooker whole chicken) and store-bought chicken broth helps save loads of time without sacrificing any of that down-home, from scratch taste! Easy peasy.
How to make Easy Chicken and Dumplings
I’m telling you, this recipe for chicken and dumplings could not be easier. It cooks up super fast in only one pot!
- First, sauté some diced carrots, onions, and celery in some butter. Tip: use the rib AND the leaves from the celery, if you have them. The leaves are packed with flavor!
- Then, sprinkle some flour on the veggies and stir around to coat, and add some chicken stock and bring to a boil. The flour will help thicken the gravy-like broth to a perfect consistency.
- While the soup is coming to a boil, mix the dumpling dough: flour, salt, baking powder, fresh thyme, melted butter, and milk.
- Once the soup comes to a boil, add some milk and the cooked chicken to the pot. Add scoops of the dumpling dough to the broth, cover the pot, and simmer for 15 minutes. Done! Told you that was easy.
One thing to keep in mind: if the soup doesn’t seem that thick at first, don’t worry. Some of the flour from the dumpling dough will also seep into the broth, thickening it a bit more, and it will also thicken as it cools some.
Tips and Tricks for making the BEST fluffy Dumplings
There are two kinds of dumplings used for chicken and dumplings. The first is a flat dumpling- the dough is rolled out and cut, then dropped in the soup. The result is a thick noodle-like consistency (like Cracker Barrel’s chicken and dumplings).
The other kind of dumpling is more biscuit-like: fluffy, round balls of dough that expand and cook after being dropped in the soup. This chicken and dumplings has the fluffy kind of dumplings.
Here are the best tips to getting the fluffiest dumplings that won’t fall apart with the PERFECT texture:
- Use white flour, not whole wheat. Whole wheat tends to be a bit dense and has less gluten, so the result won’t be as fluffy. If whole grains are super important to you, try a combination of half white and half whole wheat flour.
- Don’t overmix the dough. Stir it until it’s just combined and you can’t see any powdery flour anymore.
- Use a cookie scoop to scoop the dough into the soup. This will ensure that all the dumplings are evenly sized and fairly round.
- No peeking! Keep the lid on for 15 minutes while the dumplings cook. This will trap the steam and also ensure you don’t stir it, which may smush the dumplings and affect their texture.
How to make the broth thick and gravy-like
Craving a more substantial broth? Some readers have commented that the base of this chicken and dumplings is a bit thin for their taste.
If you want a more gravy-like base to this chicken and dumplings recipe, just increase the amount of flour added to the veggies. Add about 2 tablespoons more flour, more or less depending on preference.
Other easy comfort food recipes?
- Chicken Pot Pie with a Whole Wheat Biscuit Crust
- Healthy 20-Minute Chicken and Mushroom Stroganoff
- Easy Chicken Noodle Soup
- Classic Shrimp and Grits
- Easy Shepherd’s Pie
- Creamy Chicken Gnocchi Soup
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Easy Chicken and Dumplings from Scratch
Ingredients
- 4 tablespoons butter divided
- 2 carrots diced small
- 2 stalks celery plus their leaves diced
- 1 onion diced
- 1 1/4 cup all-purpose flour divided
- 4 cups low sodium chicken stock/broth
- 1 cup whole milk divided
- 1 teaspoon kosher salt
- 1 teaspoon baking powder (see notes)
- 1 teaspoon chopped fresh thyme leaves or 1/2 teaspoon dried, plus more for garnish
- 2 cups cooked diced or shredded chicken
- extra salt and pepper
Instructions
- Sauté the carrots, celery, and onions in 2 tablespoons of the butter in a large pot over medium high heat until softened a bit and beginning to brown (about 3 minutes).
- Add 1/4 cup flour, stir to coat.
- Add chicken broth (4 cups) and bring to a boil.
- Turn the heat down to simmer and add 1/2 cup milk and the chicken. Season with salt and pepper.
- Meanwhile, to make the dumplings, mix together the remaining 1 cup of flour, 1 teaspoon salt, 1 teaspoon baking powder, and 1 teaspoon fresh thyme leaves. Stir in the remaining 2 tablespoons of butter, melted, until flour mixture is crumbly looking. Add the remaining 1/2 cup of milk and stir until JUST combined. Do NOT over mix, or your dumplings may be dense.
- Add spoonfuls of the dumpling mixture to the simmering pot- I recommend using a small cookie scoop for this (a tablespoon can also be used).
- Cover and simmer on low for 15 minutes, or until dumplings are fluffy, cooked, and float to the top. No peeking!
- Serve garnished with extra fresh thyme and fresh ground pepper, if desired.
Video
Notes
- If you are sensitive to salt, cut the salt in the dumplings in half, as they are quite salty. I like them that way, but some readers have recommended taking the amount of salt down. Also, if you are using fine grain salt instead of kosher, use 3/4 teaspoon, as 1 teaspoon will be too much.
- Make sure your baking powder is fresh. Baking powder often isn’t good after a year of opening it. If you find your dumplings are dense and not fluffy, this may likely be the culprit.
- Readers have commented that this recipe doesn’t make as much as they would like. Please double it if you and your family have a big appetite!
- You can freeze the leftovers, or double the batch and freeze one for later in an airtight container for up to 6 months.
- If you prefer a really thick base, you can add 1-2 more tablespoons of flour to the veggies before adding the broth and milk.
- If you don’t like thyme, you can use other herbs– parsley, oregano, or even dill- or leave them out entirely.
- Feel free to add more veggies toward the end of cooking, such as frozen peas or corn, or a few handfuls of baby spinach.
- I love making this in a Dutch Oven, because it stays hot for a while if dinner is ready early. The one in the photos is a Cuisinart 5.5 qt. Oval Dutch Oven but lately I’ve been recommending the Lodge Dutch Oven.
- The provided nutrition information does not include any added sodium from seasoning to taste, any optional ingredients, and it does not take brands into account. Feel free to calculate it yourself using this calculator or by adding the recipe to Yummly.
Nutrition
Nutrition Information Disclaimer
The provided nutrition information is my best estimate and does not include any added sodium from seasoning to taste, any optional ingredients, and it does not take brands into account. I use an automatic API to calculate this information. Feel free to calculate it yourself using one of these tools:
This chicken and dumplings recipe first appeared on Bowl of Delicious in September, 2016. It has been edited to include a video, process shots, and more detailed instructions, tips, and tricks.
Rebecca
WAY too salty. I like salty food, but this was WAY too much salt even for me and I didn’t put the full amount. Luckily I was just cooking for myself because I would have not wanted to serve anyone this dumpling recipe with that much salt. I should have followed my instincts and cut the salt by at least half. (And yes, I did use Kosher salt).
Elizabeth Lindemann
Sorry you had a frustrating experience. I realized I wrote “chicken stock/broth” in the ingredients instead of “low sodium chicken stock/broth” and I’ve changed that to specify- using a chicken broth with lots of salt initially will definitely make the already pretty salty dumplings seem way too salty! Maybe that was the issue. For anyone else reading this- please note that if you are sensitive to salty foods, you will want to decrease the amount of salt in the dumplings, as indicated in the recipe notes above.
Deborah
I used your recipe today and it was wonderful! I had no chicken but instead used some white beans and lentils and it still turned out wonderfully! I also added about a quarter cup of white wine while I was sautéing the vegetables to boost the flavour even more. The dumplings were easy to make and had such a nice texture. This was such a delicious recipe, thank you for sharing this!
Elizabeth Lindemann
Ooooo I love this idea for a vegetarian dumpling soup recipe! Thanks for sharing this, and so glad you liked it :-)
Lindsay D.
This was so good — and simple! It has become a fall/winter weeknight staple in my house. I especially like the dumplings. Their texture is just right, and the thyme provides great flavor. Thank you for sharing this!
Elizabeth Lindemann
So glad you liked it!
JT
How can you call this a dish from scratch when you’re using a store-bought rotisserie chicken? This is definitely NOT from scratch!
Elizabeth Lindemann
A rotisserie chicken is a great shortcut for some people, but the recipe instructions call for cooked shredded chicken of any kind. I almost always use leftover roast chicken meat for this. Feel free to use scratch-made chicken, and chicken both, if that works for you. Hope that helps!
Nonya
What do you do? Is frozen chicken fresh to you? Or do you mean you go out and kill a fresh chicken? lol
Tiffany
This was the easiest and most amazing chicken and dumplings I’ve ever made! I stuck to the recipe amounts and it was perfect for my boyfriend and I even with him having seconds and having a little leftover as well 😋 definitely adding this to the rotation thanks!
Elizabeth Lindemann
So glad you and your boyfriend liked it!
Kathy Lewis
This is a keeper! Thank you for sharing this delicious recipe.
Elizabeth Lindemann
So glad you liked it!
Kelley
My first dish and it went extremely well with my family. It was so easy to make. I used a rotisserie chicken to reduce time. My family thought it took me hours to make. I’m looking forward to making more of your dishes.
Elizabeth Lindemann
So glad you and your family liked it!
Gwen
these are amazing I love this recipe so fast and easy and most of all sooo good!!! I am gonna tell everyone about this!!! I did cut salt in half but other than that soo good. I can not tell u how much love these chicken and dumplings
Elizabeth Lindemann
So happy you liked it, and thanks in advance for telling others about the recipe :-)
Kim
Best soup ever! Super easy to make and so delicious!
Elizabeth Lindemann
So glad you liked it!
emily
I didnt use carrots because i do not like them but it tasted good.I also felt it was getting too thick so i went ahed and adde 1/2 cup of hot water with1/2tsp of better than bullion and it was very delicous
Elizabeth Lindemann
So glad you liked it, and thanks for sharing your adjustments!
Michelle Lourcey
Absolutely delicious and so easy to make! I can’t believe I made this!
Elizabeth Lindemann
So glad to hear this recipe worked well for you!
Jessica
Delicious and everyone loved it!! Thanks for the recipe. It’s a keeper.
Elizabeth Lindemann
So glad you liked it!
Linda
This is the second time I’ve made this and the only change I made was to double it!!! I was generous in my chicken measurement (a doubled recipe used a whole chicken) and also with fresh thyme. So good!
Elizabeth Lindemann
So glad you liked it enough to make twice!
Rachael
This is my favorite recipe of the year! I’m planning on making it again and doubling it, but do I also double the butter and flour the veggies cook in? It seems like doubling those two steps would be too much, but I could be totally wrong.
Elizabeth Lindemann
Yes, if you double the recipe make sure you double everything! You need more flour so that the base will be thick enough with the added broth you’ll be adding from doubling it. Hope that helps, and so glad to hear you like the recipe!
Z. Rodgers
Loved this recipe! I added mushrooms and some fresh parsley and it was fantastic. I also added a bit more flour since some of the comments mentioned it was a bit watery. Turned out great! Thank you!!
Elizabeth Lindemann
So glad you liked it!
Phyllis
Very yummy! I substituted whole milk with almond milk and wondered if that was why my dumplings were too dense, although I may also have stirred the batter too much. I’ll try it again with whole lactose free milk and less stirring and see how it turns out. I think it’s a very good recipe!
Elizabeth Lindemann
Ah yes, using almond milk may have affected the texture! So glad you liked it :-)
Pamala
I’ve been “trying” to make dumplings forever! Thank you for this recipe. It is THE best. My husband told me not to lose it. The chicken & vegetables were also awesome!
Elizabeth Lindemann
So glad you and your husband liked it!
Crissy
This chicken and dumplings recipe is amazing! I doubled the recipe and added peas! I ended up with 22 dumplings, served all of them and had a whole lot of the base left. I wanted to have leftovers with dumplings in them so I doubled the dumpling recipe again and let it simmer another 15 minutes! Absolutely perfect that way! Will do that again next time! Love this recipe! Thanks for sharing!
Elizabeth Lindemann
So glad you liked it, and great idea to make more dumplings for the leftovers!
Felicia
This is excellent and easy! A keeper for me!
Elizabeth Lindemann
So glad you liked it!
Devon Fisher
Overall, it was great! I’m not as fast in the kitchen with chopping and such, so it took me close to an hour start to finish, but that’s just me. I appreciated the suggestion to use the celery leaves as well as the stalks. I too made this in a dutch oven and it stayed hot so well :)
Changes: I will definitely cut the salt in half next time! I also think I want to add garlic.
Elizabeth Lindemann
So glad you liked it, and thanks for the feedback about the salt! You’re not the only one who thinks the dumplings are too salty, so I’m going to add a recipe note addressing this.
SD
I’ll definitely make this again, thanks for the great recipe! This was so easy to make with some leftover whole roasted chicken from earlier in the week. I also used the left over chicken juices as part of the broth as well as left over roasted carrots. The dumplings were fluffy and delightful! Next time I might decrease the salt in the dumplings to 3/4tsp, but that’s just a personal preference.
Elizabeth Lindemann
So glad you liked it!
Marissa
Delicious!!! Followed the recipe. Used shredded chicken thighs, the dried thyme & baby carrots cut lengthwise then in half. Simmered the dumplings for 15 mins then flipped & simmered another 10 mins, covered both times. They were fluffy with a biscuit texture. So good!!
Elizabeth Lindemann
So glad you liked it!
Helen
Would this dumpling recipe be able to be rolled out for slippery (cracker barrel type) dumings?
Elizabeth Lindemann
The dough as written in this recipe wouldn’t work, since it’s so loose and sticky. But you can definitely make the dough separately, and follow the recipe with all other parts! Here’s a recipe for Cracker Barrel style chicken and dumplings- you can make that dough (and add a little thyme if you like to the dry ingredients), and then use those in this recipe if you want. Hope that helps! https://marginmakingmom.com/copycat-cracker-barrel-chicken-and-dumplings/
Lois
This recipe was very good. Followed to the T but did reduce salt to 3/4t as suggested. My dumplings were dense but still yummy. Going back for a second bowl. Will definitely make again and will try to perfect the dumplings.
Elizabeth Lindemann
Glad you liked it! The most likely culprit for dense dumplings is over-mixing the batter- if you try it again, stir the batter gently and only until it’s *just* combined. Hope that helps!
Anna
First time making chicken and dumplings. After searching through many recipes I went with yours. So easy and SOOOO amazing. I will definitely be making this again. Thank you!
Elizabeth Lindemann
Thank you! So glad you liked it!