Easy chicken and dumplings bring that heartwarming taste of home right to your dinner table. This beginner-friendly recipe delivers creamy, satisfying comfort in just half an hour.
There’s something about a steaming bowl of chicken and dumplings that takes me straight back to Grandma’s farmhouse kitchen on those chilly Sunday afternoons. I remember standing on my tiptoes to peer into her big dutch oven, watching those fluffy dumplings bob in the golden broth while she’d tell me stories about feeding the whole family after long days in the fields. The aroma of thyme and butter would fill every corner of that cozy kitchen, and we’d all gather around the table, bowls in hand, ready for that first comforting spoonful. Now, whenever I make this easy chicken and dumplings recipe in my own kitchen, I’m reminded that the best meals don’t need to be complicated, they just need to be made with love. Time to get our hands floury.
What Makes This Easy Chicken and Dumplings So Special
I’ve been making chicken and dumplings for over forty years, and this version has become my go-to because it delivers all that classic comfort without keeping you tied to the stove all day. Using a rotisserie chicken is my secret weapon for busy weeknights when everyone’s hungry but time is short.
- Ready in just 30 minutes from start to finish, perfect for those hectic weeknight dinners
- Uses simple pantry staples you likely already have on hand, no special grocery store runs needed
- Beginner-friendly technique that builds confidence in the kitchen with foolproof results
- Rich and creamy broth packed with tender vegetables and aromatic herbs that warm you from the inside out
- Flexible dumpling options whether you prefer homemade drop dumplings or the convenience of canned biscuits
- Feeds a crowd easily and tastes even better as leftovers the next day
After years of making this recipe for family gatherings and potlucks, I’ve learned that sometimes the simplest recipes bring the most joy to the table.
Ingredient Spotlight
Butter: I always start with real butter rather than oil because it adds a rich, velvety foundation to the broth that margarine just can’t match.
Yellow onion: This aromatic vegetable creates the savory base for your soup, and I’ve found that yellow onions offer the perfect balance of sweetness and flavor when sautéed.
Carrots and celery: These classic soup vegetables add natural sweetness, texture, and that familiar comfort food aroma we all love in chicken soup.
All-purpose flour: This thickens the broth to create that creamy, spoon-coating consistency that makes easy chicken and dumplings so satisfying.
Chicken stock or broth: The backbone of your dish. I prefer low-sodium options so I can control the salt level myself and adjust to my family’s taste.
Whole milk: This creates the signature creamy texture, and I’ve learned that whole milk works better than lower-fat options for the richest results.
Fresh herbs (parsley and thyme): In my kitchen, I prefer fresh herbs when possible because they bring bright, aromatic flavors that dried herbs can’t quite replicate, though dried works beautifully too.
Rotisserie chicken: My time-saving hero for this recipe. It’s already seasoned and cooked, shaving off at least an hour of preparation time.
Buttermilk biscuits or homemade dumplings: The star of the show that transforms simple chicken soup into hearty, filling easy chicken and dumplings your family will request again and again.
How to Make Easy Chicken and Dumplings
Step 1. I always start by melting my butter over medium-high heat in my trusty dutch oven, then add the onion, carrots, celery, and garlic, letting them sauté for about 5 minutes until they’re softened and fragrant.
Step 2. Betty’s tip: Sprinkle the flour over your vegetables and stir well to coat everything evenly, cooking for 2 full minutes to eliminate that raw flour taste before adding any liquids.
Step 3. Pour in the chicken stock and milk gradually while stirring, then add your fresh parsley and thyme. I’ve found this creates a smooth, lump-free broth every time.
Step 4. After years of making this, I learned to taste and season the broth with salt and pepper at this stage, then bring it to a gentle boil before adding the shredded chicken.
Step 5. For homemade drop dumplings, use a medium cookie scoop to form balls of dough and carefully drop them into the simmering broth, spacing them out so they have room to expand.
Step 6. The key I discovered is to make sure each dumpling gets covered with broth as you add them. Give a gentle stir to submerge them without breaking them apart.
Step 7. If you’re using canned biscuits instead, cut each biscuit into quarters, toss lightly in flour, and add them to the pot the same way. This easy chicken and dumplings shortcut works beautifully.
Step 8. Cover your pot with the lid and resist the urge to peek too often. I’ve learned that lifting the lid releases the steam your dumplings need to cook properly.
Step 9. Let homemade dumplings cook for 15 to 17 minutes or canned biscuit dumplings for 8 to 10 minutes, stirring occasionally to prevent sticking.
Step 10. To check for doneness, Betty always cuts one dumpling in half to ensure it’s cooked through in the center before serving hot with an extra sprinkle of fresh thyme on top.
Keeping This Easy Chicken and Dumplings Fresh
I typically store leftovers in an airtight container in the refrigerator for up to 4 days, though in my experience, they rarely last that long before someone sneaks a bowl for lunch. For the best texture, I’ve learned to store the dumplings separately from the soup if possible, as they tend to soak up the broth and become softer over time. When I know we won’t finish everything within a day or two, separating them makes reheating much more successful.
Betty’s freezing method works well if you want to prepare this ahead, though I recommend freezing only the creamy chicken soup base without the dumplings. The broth freezes beautifully for up to 3 months in freezer-safe containers, and you can make fresh dumplings when you’re ready to serve. Through trial and error, I discovered that frozen and reheated dumplings can become gummy, so making them fresh gives you that fluffy texture we all love.
For the best texture when reheating, I warm the soup gently on the stovetop over medium-low heat, adding a splash of chicken broth to thin it out since the dumplings absorb liquid as they sit. The microwave works in a pinch, just heat in 1-minute intervals, stirring between each, and add extra broth as needed. My family prefers when I reheat it slowly on the stove because it brings back that fresh-from-the-pot taste and keeps everything evenly warmed.
Perfect Partners for Easy Chicken and Dumplings
- Simple green salad with vinaigrette: The crisp, tangy greens provide a refreshing contrast to the rich, creamy soup and help balance the hearty meal.
- Buttery cornbread or dinner rolls: I always serve warm bread alongside for sopping up every last drop of that delicious broth. It’s practically mandatory in my kitchen.
- Roasted green beans with garlic: These add a slight crunch and vegetal freshness that complements the soft, pillowy dumplings beautifully.
- Creamy scalloped potatoes: When you want an extra-comforting side, these cheesy, creamy potatoes pair wonderfully with chicken and dumplings for the ultimate comfort food spread.
- Coleslaw with a tangy dressing: The cool, crunchy slaw offers textural variety and a bright acidic note that makes each spoonful of easy chicken and dumplings taste even better.
- Glazed carrots or roasted root vegetables: During fall and winter, these seasonal sides feel right at home next to this comforting classic and add natural sweetness to your plate.
- Christmas salad: For holiday gatherings, a festive salad with cranberries and pecans brings color and freshness to the table alongside this warming dish.
FAQs
I recommend using boneless, skinless chicken breasts or thighs if you prefer to cook your own. Simply poach them in the broth for 15 to 20 minutes before shredding, though this does add extra time to the recipe.
To prevent this issue, make sure your broth is at a gentle simmer (not a rolling boil) when you add the dumplings, and resist lifting the lid too often since escaping steam slows the cooking process.
Many home cooks find success with preparing the soup base a day ahead and storing it in the refrigerator, then making and cooking fresh dumplings just before serving for the best texture.
Easy Chicken and Dumplings
Ingredients
Equipment
Method
- Melt the butter in a large dutch oven or heavy bottomed pot over medium-high heat. Add the onion, carrots, celery, and garlic. Sauté for 5 minutes until softened.
- Add the flour and stir to combine. Continue cooking for 2 minutes then stir in the chicken stock, milk, parsley, and thyme.
- Taste the broth and season with salt and pepper to your liking. Bring to a soft boil, add the chicken, and continue to simmer while you prepare the dumplings.
- For canned biscuits: Cut the biscuits into quarters (each biscuit will be sliced into 4 equal pieces) and lightly toss them in flour. Add them to the pot, spreading the dumplings throughout the broth and lightly stirring as you go so the dumplings are covered with broth.
- Cover the pot and let the dumplings cook for 8 to 10 minutes (15-17 minutes for homemade drop dumplings), stirring occasionally until cooked through.
- To check if the dumplings are cooked, cut one in half and check for doneness. Serve hot with extra thyme on top if desired.
