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.
Kelly
Dumb question, but a stalk is considered the whole head/bunch of celery? You don’t mean two sticks of celery? Two stalks seems like quite a bit considering only using two carrots.
Elizabeth
Oh yes I mean ribs of celery (the sticks). Definitely not the whole head of celery! I’ll change it to say “rib.” I actually only just learned that this is the correct thing to say- lots of recipes say “stalk” but mean the sticks! Thanks so much for pointing this out!
Danielle
I have a go-to dumpling recipe that I just couldn’t find today. I found this one and decided to use it. I agree that homemade and long simmering, stock is wonderful, but I too have made quickie broths and soups that taste pretty darn good in a pinch. Today we have leftover Turkey and broth from the carcass of Thanksgiving so I wanted dumplings. The cookie baller is a genius idea. Thanks for the recipe, we enjoyed it very much.
Elizabeth
So happy you liked the recipe! :-)
Corina
Made this just now, tasted, perfect! Will definitely make it again and double the recipe, maybe triple ??
Elizabeth
So happy you liked it!!
Mel
Delicious but I was expecting the recipe to make a pot of soup.. my pot was half full, I like to have leftovers so we were a disappointed to see how little this recipe yielded. Will double up next time!
Elizabeth
Happy you liked it! I almost always double it for sure! Love freezing the leftovers.
Sherri
Just made this for my family tonight and they loved it! Will definitely be making this again!! It was so easy to follow and everything came out perfect
Elizabeth
So happy you and your family liked it! :-)
Heidi
I just tried this recipe recently and have already made it several times. It is so good! I was never really a fan of chicken and dumplings but absolutely love this. It is so simple to make and tastes like it took much longer to prepare. It will be on the weekly rotation throughout winter!!!
Elizabeth
So happy you liked it! Thanks so much for the comment!
Jaclyn
This recipe is fantastic! So easy and flavorful. The dumplings were airy and fluffy. The soup was just the right thickness. Thanks for sharing:)
Elizabeth
Thank you! Glad you liked it!
Brooke
Thanks so much for sharing this recipe! I made it tonight for our family… My first time ever making chicken and dumplings, and believe it or not, my first time ever eating chicken and dumplings! It was a huge success. My four kids cleaned their bowls! I loved how easy the recipe was to follow. Everything came together just as the recipe described. My favorite part was the “broth”. It was so silky and creamy, but not too heavy. I will definitely be making this again! :)
Elizabeth
So happy you and your family liked it! Thanks so much for the comment!
Cassandra
Definitely just read through several crock pot chicken and dumplings recipes….until I realized I just didn’t have the time tonight! That is-until I stumbled across this wonderful recipe! It is right up our alley-I will comment with photos later on & let ya’ll know how my DH & DS loved it! (I’m 120% confident they will loveeee it!) Thanks for sharing! Now out to Walmart for a rotisserie chicken! XD
Elizabeth
So happy you are able to use this recipe! Hope you and your family liked it! :-)
Healthy Kitchen 101
Aw, I miss this creamy and nourishing soup so much. Can’t wait until tonight for some of hot bowls xD
– Natalie
Elizabeth
It’s seriously the best comfort food out there!
StaceyD
46 years ago, I had my first epic food failure. I was 8. I accidentally used baking soda instead of baking powder and 1 Tablespoon rather that one teaspoon. I mean, even our Labrador wouldn’t eat it. I haven’t made this dish since. I made this recipe as written with only one deviation (I added 1 C frozen peas with the milk). I am redeemed!!! Hallelujah!!. Thank you so much :)
Elizabeth
This is one of the best comments I’ve ever received!! It made me and my husband laugh. Thanks so much for taking the time to write this, and I’m SO happy you are redeemed! (P.S. love the idea of adding peas!)
Amy Austin
Such an easy & delicious Sunday dinner. I used heavy cream instead of milk for the broth. Excellent recipe, thank you for sharing it.
Elizabeth
So happy you liked it! :-)
Donna Smith
This is probably a dumb question. Are you using all purpose or self rising flour?
Elizabeth
Not a dumb question at all! I used all purpose flour. Although now that you mention it, you could probably use self rising and omit the baking powder!
Jenn
Love this! Easy, comforting and great for leftovers or to freeze!
Elizabeth
Yay so happy you liked it!
Elaine Keenan
I have never made chicken and dumplings but this seems really easy enough that I’m going to try it very soon..
Elizabeth
It really is SO easy to make- I don’t think you’ll be disappointed! Hope you like it :-)
Vickie Cook
I just made this for dinner tonight and it was awesome!Thanks for sharing the recipe.
Elizabeth
SO happy you liked it!!
Char Kieck
I thought the recipe was good , but I ended up re-doing the dumplings and leaving the thyme out. Did not like that flavoring in the dumplings at all.
Elizabeth
Oh no! Too bad. Thanks for the warning for anyone who doesn’t like thyme. For other savory flavor you could also add chives or scallions, or just like you did, it’s delicious left out as well.
Brianna
I want to leave stars ????
Elizabeth
:-)
Brianna
WOW!! This was such an amazing soup. I’ve been searching for the perfect Chicken and Dumplings recipe and have definitely found it! Don’t change a thing!
Elizabeth
I’m so happy you liked it! Thanks for the comment ????
Erin
I haven’t made this yet, but was wondering what your biscuit recipe is for the dumplings?
Elizabeth
Hi! Just go to the recipe card at the bottom of the post- it explains how to make the biscuits and what the ingredients are in the instructions. It’s pretty basic- with the addition of some thyme.
Erin
Sorry, I read the blog but then didn’t read through the directions. Thanks for being patient with me:-)
Erin
I made it tonight. It was crazy good. The fresh thyme in the dumplings put it over the top. Thank you-keep ‘em coming…
DEbbie
I am going to make this soon
Elizabeth
Hope you like it!