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.
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.
Video
Nutrition
Nutrition Information Disclaimer
The provided nutrition information is my best estimate and reflects one serving of the recipe (total servings indicated at top of recipe card). It 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.
Mary Jo
Thanks for the biscuit recipe! I like the added veggies. I made ham dumplings with shank of smoked ham. Delish!
Elizabeth Lindemann
So glad you liked it!
jennifer
I find myself constantly coming back to this recipe, thank you! My husband ate this dish as a child, and introduced it to me when i met him. He approves and always eats his plate clean. c:
Elizabeth Lindemann
So glad you liked it!
Linda
This is easy and so delicious. It reminds me of Sunday afternoon dinners at my grandparents’ house. I make double the dumplings and I use Skim Plus milk. I’ve made it several times so far. Thank you! :)
Elizabeth Lindemann
So glad you liked it!
Sy
The dumplings did not cook at all in the 15 minutes. Turning up the heat and hoping that helps
Elizabeth Lindemann
Was the pot covered? Do make sure to cover it, as that helps trap in the heat and steam that cooks the dumplings and makes them fluffy. Other than that, the size of the dumplings may have contributed to this, as well as the temperature of the dough to begin with. There are so many factors that go into timing with cooking and recipes. Hope it turned out well for you!
Kasey
This is my go to recipe for chicken and dumplings! I even have it bookmarked in a recipes folder online. The fresh thyme is a game changer, especially in the dumplings. I often put some sage and rosemary in addition to the thyme and then pull it out before I add the dumplings. I also use better than bouillon chicken paste instead of stock and tend to add extra to give it more depth of flavor. I also add a little garlic when cooking the veggies. Great cozy cold weather recipe.
Elizabeth Lindemann
So glad you liked it!
Darlene Boyee
Soooo yummy! Adding it to my files! I followed the recipe exactly, the added spinach & peas. The gravy had such a light and wonderful flavor. I don’t like using soups but t was worried this wouldn’t be as tasty because it was so simple! Thank you! This will become a regular for us!
Elizabeth Lindemann
So glad you liked it!
Teresa T.
I made this and my husband and I both loved it. Yum!!! The fresh thyme makes a world of difference. Thyme is my favorite so this one is a keeper for sure. The broth was so rich and had depth of flavor well beyond the short time to make. Thank you.
Elizabeth Lindemann
So glad you liked it!
Jenn
Solid recipe and would definitely recommend! We used homemade chicken stock instead of broth. Next time we are going to add more seasonings, and more carrots and peas. Also, maybe increase the dumplings because they’re so good!! We will be making this recipe again for sure.
Elizabeth Lindemann
So glad you liked it!
Jeannie
My go-to chicken and dumpling recipe.
Elizabeth Lindemann
So glad you liked it!
Joanna
I make this recipe all the time but just add in some paprika and rosemary for an extra kick— it’s so delicious though and my go to recipe for this 😋
Elizabeth Lindemann
So glad you liked it!
Nicole
My husband and I love this so much! I was wondering if you have ever made it in advanced?
Elizabeth Lindemann
Yes, the leftovers are wonderful! If you want the dumplings to be fresh, you can make the soup part in advance and when you’re ready to serve, reheat, whip up the dumpling dough, and drop the dumplings in. But honestly if you make the whole thing in advance the dumplings will still be delicious reheated. Hope that helps, and glad you like it!
Pamela
I love this recipe. It’s my go-to for quick comfort food. The only change I sometimes make is to add some fresh corn. I’ve made this over and over. Thank you!
Elizabeth Lindemann
So glad you liked it! Love the idea of adding corn to this. Thanks for the idea!
Marcia Walden
I’ve made this recipe many times and I absolutely love it. It’s easy, delicious, tasty, and filling.
Elizabeth Lindemann
So glad you liked it!
ken
I’m sure i’m missing something here, but the ingredients says 8 cups of broth { 64 oz. }, but the instructions calls fo 4 cups of broth, what do you do with the other 4 cups of broth? I am making it for 8 servings.
Elizabeth Lindemann
Hm, I’m not seeing where it says 8 cups! I just double checked. Both the ingredients and instructions say 4 cups chicken broth. Is it possible you adjusted the servings in the recipe card by accident? If you change the servings to 8 from 4, the ingredients list will change (but not the instructions). Hope that helps!
Morgan
If you double the recipe, should you still cook the dumplings for 15 minutes or increase the cook time?
Elizabeth Lindemann
If the pot is really crowded, you may need to add a little cook time, but you should be fine with the 15 minutes! It won’t hurt it to go up to 20 minutes if you’re worried about it.
Darla Muhleman
I quadrupled the dumplings and doubled the broth because we love leftovers. It was excellent!!!!!
Elizabeth Lindemann
So glad you liked it!
Katrina
I love the taste of this recipe but my dumplings are gummy/chewy/maybe undercooked? I can’t figure out what I’m doing wrong.
I even tried cooking longer and I don’t overmix. Any advice?
Elizabeth Lindemann
Hm, that sure is strange, and I’m sorry you had a frustrating dumpling experience! I do think cooking longer should help, and did you cover the pot while they cooked?
bughunter
Perhaps the baking powder was past its useful age?
I’m going to make this on Sunday for my wife and son. My wife is very ill with a cold and will benefit from some comfort food. Your recipe sounds exactly like what my Mom used to make with leftover roasted chicken. Will come back and let you know how they like it. (I can tell you now my son will love it.)
Elizabeth Lindemann
That’s a great point! Baking powder often isn’t usable past a year of opening it, so that might solve the problem. Thanks so much for adding this – I’m going to add a recipe note now! Hope you and your family liked it, and hope your wife is feeling better.
Jim Miller
This is very similar to the chicken and dumplings my mother made when I lived back home in Texas. Here in North Carolina, theirs is flat noodles. They have finally decided to call it “chicken and pasta” instead. When I was a kid, we had never even heard of the word pasta. Texans could teach these NC folks how to make real dumplings, just as Texans could teach them how to off-set smoke brisket to make real barbecue.
Elizabeth Lindemann
So glad you liked it! Agreed that the flat dumplings are definitely more like noodles.
June
Love, love, love this recipe! Thanks for sharing! There were no leftovers, and everyone in the family loved it, even the toddler! I doubled the carrots and celery; I only used a half of an onion because we don’t like them.
Elizabeth Lindemann
So glad you liked it!
Suzie
The dumplings were perfection and I’ve never had better. Actually fluffy in the center instead of rubbery. Thank you!
Elizabeth Lindemann
So glad you liked it!
Ashley
This has been my family’s go-to recipe for the past year! Thank you for a great recipe!
Elizabeth Lindemann
So glad you liked it!