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.
Nicole
Delicious! I would give 5 stars but the dumplings came out very salty, I would put much less salt. Mine came out a bit dense so I guess I overmixed. They were a bit too liquidy so I added some extra flour so that could be it too. The sauce was amazing didn’t need to add much salt due to the chicken broth. This will be my new go to recipe!
Elizabeth Lindemann
So glad you liked it! I do tend to have a heavy hand on salt, especially when it comes to comfort food. But I took a look at the recipe again, and realized I meant to write KOSHER salt, not regular salt! Big difference. I fixed the recipe card- thanks so much for bringing this to my attention! And yes, I think mixing the batter and then adding more flour may have caused you to over-mix it, which would result in more dense dumplings. Thanks again!
Saundra
Ummm yum ! Really good and easy to make. I usually don’t do shoes that require flour or anything doughy thinking I’ll mess it up but now I feel like a pro lol. My bf is lactose intolerant so I made the dumplings the same and just substitute s half of the milk in the broth for more chicken stock. He didn’t even notice ;)
Elizabeth Lindemann
So glad you and your bf liked it!!
Raquel
Best dumplings I’ve ever had!
Elizabeth Lindemann
Thanks! So glad you liked them!
Jill
I have made this twice now. Taste was amazing but the first time some of the dumplings remained semi solid/hardish. I let it boil more than the recommended 15 minutes with no peeking…lol Next day some of them were softerish after heating it up and boiling more for a spell… but….I use whole wheat flour and didn’t want to use white. still tasted great but really wanted to have the dumplings be great.
Second time I did a pastry flour cheat with the wheat flour (took out 2 tbsp of the flour from the cup and added 2 tbsps of cornstarch and mixed) before I mixed up the dumplings and they came out AWESOME! truly great recipe. THANK YOU!!!!
Elizabeth Lindemann
Oh wow thanks so much for that awesome whole wheat flour hack! I can’t wait to try that!
Jill
Thank YOU for this recipe! <3
Bri
Ohkaaaaay this was SO good. I used homemade chicken stock, I used one extra carrot and one extra celery stalk with leaves. I cooked some chicken breasts in the instant pot and then cubed them and they kinda shredded on their own. I was worried this wouldn’t be great, only because I’ve only had chicken and dumplings as a kid and didn’t care for it. I was wrong, I want to make this again STAT. Was a perfect amount for baby and baby dad and I, and I have a perfect amount left for my lunch tomorrow ?. Very happy I came across this recipe and I will for sure pass it along.
Elizabeth Lindemann
Aw yay! So happy you liked the recipe so much!! Thanks for the comment :-)
Steph
We finally got around to make this and it was great! We love our dumplings and these did not disappoint – will definitely double it next time.
Elizabeth Lindemann
Thanks! So glad you liked it!
Elizabeth Lindemann
Thanks! So glad you liked it!
Vanessa
Soooooooo good. I do not care for thyme so I used poultry seasoning instead. Thank you for such a wonderful and easy recipe!!
Elizabeth Lindemann
Thanks! So glad you liked it. I actually just made it last night as well. Love chicken and dumplings this time of year!
Nikki O
This was perfect! Easy and delicious! Everyone loved it! I always used canned biscuits, I didn’t realize it was so easy to make them! Thank you!
Elizabeth Lindemann
So glad you liked it!!
Z
Thank you, thank you, thank you! I really wanted dumplings to go with my lamb-veg soupy stew. In England I just use packet ready mix to make dumplings. Have never made from scratch. But I’m in Sweden right now & it’s not a known thing here so no ready mix. I followed your instructions to the letter (dry thyme, no fresh) & it turned out so yummy, fluffy & more-ish. Husband doesn’t like dumplings particularly – he picks at them in England – but he ate the whole lot I served him :) You bet I’ll be making this again, & bye bye ready mix!
Elizabeth Lindemann
Aw, yay! So happy you were able to use these dumplings for your stew! Sounds absolutely DELICIOUS.
Susan Di Francesco
I roasted a chicken for dinner a few nights ago, planning to use the left over meat to make this recipe. It was fantastic! I highly recommend! I used my own bone broth – I usually have some in the freezer, and instead of butter and milk I had to use vegetable oil and almond milk since my husband can’t have dairy. Super-tasty, anyway! Thanks for this – I’m going to check out the rest of your recipes.
Elizabeth Lindemann
SO glad this recipe worked out for you! I almost always use homemade bone broth for this as well- it makes such a difference. I make my own chicken broth from scraps I keep in my freezer. Thanks for the comment!
Pam
Loved it. My husband said it was better than his Great Grandmother’s. Cooked it in my slow cooker/pressure cooker combo, and saved a lot of time.
Elizabeth Lindemann
Oh wow, this comment made my day! Thanks so much, and I’m so glad you and your husband liked it!
Kissy45
Not bad! And so easy too! Tasted very good.
Elizabeth Lindemann
So glad you liked it!
Alia
I made this and added some cabbage toward the end of the recipe. I also added a little rosemary and smoked paprika to the dumplings. I used evaporated milk in the soup and almond milk to mix together the dumplings. I thought I had leftover chicken, but discovered I only had a little…so, without much choice, I added canned tuna (3 cans). This was quite delicious (even with the tuna), and I really appreciate you sharing it with us. It really warmed me up on this cool evening. I think I will definitely make it again soon!
Elizabeth Lindemann
Oh wow- I love how creative you got with this! Everything sounds delicious, and I’m so happy this worked for you!
Alia
Thank you! I really enjoyed the dumplings! I was searching for light, airy dumplings and your recipe delivered :) I also like the extremely filling consistency. I will certainly try it again, only with chicken lol
Kelsi
I love this recipe so so much. I double it so we have leftovers. It gets my one year old to eat chicken and veggies! Thanks for sharing!!!
Elizabeth Lindemann
Aw, yay! So glad you and your kiddo liked it! I have a one year old too and she’s entering the picky phase… I need to remember to try this with her, I haven’t yet!
Kelly Morgan
This is my go to recipe for Chicken and Dumplings. We were out of town last week in a cooler part of the country and it got me craving this recipe! We got home today and even though it was in the 90s, I still had to make it and it was great as always!!!
Elizabeth Lindemann
So happy you liked it! It’s in the 90s here too (in Texas) and I’m really craving some cooler weather, but that won’t stop me from making recipes like this anyway! :-)
Teresa Puckett
Omg this was so delicious and the very 1st time I’ve ever made homemade dumplins. My husband was so surprised bc after being married 26yrs I never could make it so I watched it and went by all the ingredients and again OMG lol I really surprised myself. Thank you so much for helping ppl that really doesn’t or didn’t no how to even make this.
Elizabeth Lindemann
I’m SO happy you liked it and the recipe worked out for you!!
Angela P.
This recipe was so easy to make. I’ve been craving chicken and dumplings for the past couple of weeks and this recipe did not disappoint. This recipe is also very budget friendly as well. I already can’t wait to have the leftovers tomorrow!
Elizabeth Lindemann
So glad you liked it! And good job having enough self-control to have leftovers- I almost never do haha!
Taylor
Could I use heavy cream instead of whole milk? Thanks!
Elizabeth Lindemann
For the soup part, absolutely. For the dumplings, I’m not sure how it would work. I would recommend watering it down a bit if you don’t have any milk, because it may be too thick/fatty to get fluffy dumplings. Hope that helps and hope you like it!
Cheyenne
Such a wonderful easy, hearty meal. Perfect for people like myself who doesn’t like spend alot of time in the kitchen. I cook and dice chicken breast and boil the carrots in advance because I find if not they are a little too crunchy for my liking. I have already made this chicken and dumpling recipe twice this week upon my husbands request. I serve it along with mashed potatoes and string beans. It’s amazing that something this easy and fast to make could be so delicious. This would definitely be something I would consider comfort food and that makes you look forward to the upcoming cold weather. A bowl of chicken and dumplings will warm you from the inside out.
Elizabeth Lindemann
Aw, thanks so much! I’m so happy to hear you liked it!
Angela Feldstein
I followed the recipe to a ‘T’. Although the main chicken soup was good, the dumplings did not work out for me at all. They were dense, not light and airy at all. If I were to do this recipe again, I would use the Bisquick recipe. They are fail proof.
Elizabeth Lindemann
Aw, so sorry the dumplings didn’t turn out like you wanted! I’m sure the bisquick recipe is delicious, and I bet you can do a combo of this basic soup recipe and the bisquick dumplings if you prefer! In the interest of troubleshooting (and for anyone else reading these comments), I do have one suggestion. Usually the biggest culprit of dense dumplings (or other similar recipes using white flour, such as biscuits) is overworking the dough. It’s important to stir it only until JUST combined, and no more, otherwise more starches release from the flour and the dumplings may turn out more dense than you like. I’d even err on the side of a few dry spots in the batter than overworking it! I’m going to add this more specifically in the recipe directions. Hope that helps, and thanks for bringing up this issue :-)
Cat
Do I need to add more cook time for the dumplings if I’m doubling the recipe, or will 15 min still work? Literally making this right now! Hahaha
Elizabeth Lindemann
Hope it worked out for you! I think they would be fine with the same amount of time :-)
Christina
I made it tonight! It was delicious! I added a little garlic powder and Italian seasoning! I will definitely make this again! Thanks Soo much for the recipe!
Elizabeth Lindemann
SO glad you liked it! Thanks for the comment!
Kim
OMG, this was soooooo good!!! My first time making chicken and dumplings.
Elizabeth Lindemann
Aw, thanks! So happy you liked it!
Elizabeth Lindemann
Yay! So happy you liked it!