The aroma of chicken and dumplings simmering on the stove always signaled something special while I was growing up. It’s a meal that fills the belly and the heart. Over the past 30 years, I’ve refined the family recipe, adjusting the seasoning and perfecting the texture of the dumplings through trial and error.
The resulting recipe has become a favorite in our home and among thousands of readers who have shared their love for it. The tender chicken melts in your mouth, while the soft dumplings soak up the rich, savory broth. It’s a simple dish that is big on flavor.
Easy Chicken and Dumplings Ingredients
When it comes to making the perfect chicken and dumplings, it all starts with the ingredients. That’s because simple, quality ingredients are the key to creating a dish that’s truly unforgettable.
For this chicken and dumpling recipe, you’ll need:
Chicken and Broth Mixture
- 2 large chicken breasts, cooked and shredded (About 3 to 4 cups)
- 8 cups of water
- 4 tablespoons Better Than Bouillon Chicken
- 4 tablespoons salted butter
- 4 carrots, cut in half lengthwise and then diced (2 ½ to 3 cups)
- 4 celery stalks, diced (2 ½ to 3 cups)
- 2 small yellow onions, diced finely (1 ½ cups)
- 1⁄2 cup flour
- 1 teaspoon Italian seasonings
- 1 teaspoon salt
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
Dumplings Mixture
- 2 cups bisquick
- 1 teaspoon salt
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasonings
- ⅔ cup milk
Substitutions and Additions
CHICKEN: You could also use boneless skinless chicken thighs in place of the chicken breasts in this easy recipe.
VEGETABLES: Add in other favorite vegetables like corn, peas, zucchini or peppers for added texture and an even heartier dish! Frozen veggies can be used in place of fresh vegetables for this recipe.
How to Make Homemade Chicken and Dumplings
This chicken and dumplings recipe delivers all the comfort and flavor you crave—without the fuss. With simple ingredients and a few clever shortcuts, you can have this classic dish on the table in no time.
(If you’d like to try making these in your slow cooker, try our Crockpot Chicken and Dumplings recipe.)
STEP ONE: In a large bowl combine water and better than bouillon to make chicken broth. Place in the microwave for 3 minutes. Remove and stir well. Set aside.
STEP TWO: In a large stock pot over medium heat, add carrots, celery, onion, and 4 tbsp butter. Stir well to combine. Let cook for 10 minutes, stirring often to ensure that the onions don’t burn.
STEP THREE: Add the flour and stir until well combined. Add chicken broth and bring to a boil.
STEP FOUR: Add the shredded chicken, Italian seasoning, garlic powder, onion powder, and salt. Stir well. Turn the temperature to low and let it simmer while making the dumplings mixture.
STEP FIVE: To make the dumplings, add the seasonings to the bowl with the bisquick and gently stir to combine.
STEP SIX: Drizzle the milk into the bisquick mixture and gently stir to incorporate the liquid. The dumplings mixture will be thick and paste-like, DO NOT OVERMIX. Let the batter rest for 1-2 minutes before scooping and dropping it into the hot chicken mixture.
STEP SEVEN: Using a 1 ½ tablespoon (1.5 inch) cookie scoop, gently drop the dumplings mixture into the simmering chicken and vegetables *leaving space between each dumpling because they will expand in size as they cook*. Cover the pot with a lid and allow the dumplings to simmer on low heat for 15 minutes.
STEP EIGHT: Very carefully turn over each dumpling in the pot (being careful not to break them apart) and continue to cook, uncovered, for an additional 2-3 minutes.
STEP NINE: Remove from the heat and serve.
How to Make the Shredded Chicken Needed for this Recipe
There are several options for making the chicken for this great chicken and dumplings recipe. Here are our suggestions:
In the Oven
Preheat the oven to 400°F. Drizzle olive oil on the chicken breast and then season them with salt, pepper, and Italian seasoning.
Note: Spray your cooking dish so they don’t stick!
Bake for 25 minutes until they reach 165°F. Allow to rest before you shred them.
In the Slow Cooker
Place 6 large chicken breasts in a slow cooker. Season generously with salt, pepper, onion powder, and garlic powder.
Thickly slice 1 sweet onion and place rings over the top of the chicken. Pour in ½ cup water or chicken broth.
Cook on low for 3-4 hours. When done, shred the chicken to use in various meals.
Using Leftovers
If you have leftover chicken breast from another meal in the fridge (like leftover Oven Baked Chicken), this is the perfect recipe to use it in!
You can add more than the recommended two cups if you’d like an even heartier dish.
The Secret to Good Homemade Chicken and Dumplings
The most important step to remember to get the perfect dumplings is to leave the pot covered while they are cooking. This allows the steam inside the pot to do its job, giving you the fluffiest and softest dumplings.
NOTE: You must also make sure not to over mix your dumpling batter to achieve the perfect texture.
How to Thicken Chicken and Dumplings
Adding flour to the chicken and dumplings gravy will thicken it up. You can adjust the quantity of flour depending on if you find it is too thin or thick.
Start with a little bit of flour and add more in small quantities until the consistency is to your liking.
Serving Suggestions
This delicious chicken and dumplings meal is filling just as it is, so sides are completely optional—we usually eat it without any!
This is a great thing to serve on a cold night. If you do want a side, add a Caesar salad or green beans.
MORE CHICKEN RECIPES
For more satisfying comfort food, you’ll also love our old-fashioned meatloaf and my grandma’s chicken casserole recipe.
How to Store
IN THE FRIDGE: You can keep it in the fridge for 3 to 4 days in an airtight container. The leftovers are delicious for lunch!
IN THE FREEZER: You can keep in the freezer for 2 to 3 months in a freezer-safe container. I prefer freezing the soup portion, then thawing it and making the dumplings fresh if possible!
You Will Love This Easy Chicken and Dumpling Recipe
You’ll love this easy chicken and dumplings recipe for its comforting, hearty goodness and effortless preparation. This dish combines tender chicken with fluffy, homemade dumplings in a creamy, savory broth that’s sure to warm you up on a chilly day.
The simplicity of the ingredients and the straightforward cooking process make it perfect for busy weeknights. Plus, it’s a one-pot meal, which means less cleanup and more time to enjoy with family and friends.
Recipe FAQs
To shred chicken, use two forks. Holding one in each hand, use them to pull the chicken pieces apart.
If you have a preferred recipe for your own delicious dumplings, you are more than welcome to whip up a batch of dumpling dough and drop dumplings into the pot for this creamy chicken recipe.
Chicken and dumplings should be thick and creamy. If you find it is too soupy, you can thicken it up with additional flour or a cornstarch slurry (mixture of cornstarch and water).
This easy chicken and dumplings recipe is perfectly filling, with sauteed veggies, shredded rotisserie chicken, and homemade pillowy dumplings that are light and fluffy.
In just 45 minutes you can have a classic dish that is hearty and cozy. You’ll love this delicious, old-fashioned, one-pot dinner!
Chicken and Dumplings (Easy)
Ingredients
Chicken and Broth Mixture
- 2 large chicken breasts, cooked and shredded (about 3-4 cups)
- 8 cups water
- 4 tablespoons Better Than Bouillon Chicken
- 4 tablespoons salted butter
- 4 carrots, cut in half lengthwise and then diced (2 ½ to 3 cups)
- 4 celery stalks, diced (2 ½ to 3 cups)
- 2 small yellow onions, diced finely (1 ½ cups)
- ½ cup flour
- 1 teaspoon Italian seasonings
- 1 teaspoon salt
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
Dumplings Mixture
- 2 cups bisquick
- 1 teaspoon salt
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasonings
- ⅔ cup milk
Instructions
- In a large bowl combine water and better than bouillon to make chicken broth. Place in the microwave for 3 minutes. Remove and stir well. Set aside.
- In a large stock pot over medium heat, add carrots, celery, onion, and 4 tbsp butter. Stir well to combine. Let cook for 10 minutes, stirring often to ensure that the onions don’t burn.
- Add the flour and stir to combine. Add chicken broth and bring to a boil.
- Add the shredded chicken, Italian seasoning, garlic powder, onion powder, and salt. Stir
- well. Turn temperature to low and let simmer while making the dumplings mixture.
- To make the dumplings, add the seasonings to the bowl with the bisquick and gently stir to combine.
- Drizzle the milk into the bisquick mixture and gently stir to incorporate the liquid. The dumplings mixture will be thick and paste-like, DO NOT OVERMIX. Let the batter rest for 1-2 minutes before scooping and dropping into the hot chicken mixture.
- Using a 1 ½ tablespoon (1.5 inch) cookie scoop, gently drop the dumplings mixture into the simmering chicken and vegetables *leaving space between each dumpling because they will expand in size as they cook*. Cover the pot with a lid and allow the dumplings to simmer on low heat for 15 minutes.
- Very carefully turn over each dumpling in the pot (being careful not to break them apart) and continue to cook, uncovered, for an additional 2-3 minutes.
- Remove from the heat and serve.
Video
Notes
- These dumplings are very soft, light, and buttery! They practically melt in your mouth. They are very light in texture compared to a traditional “heavy” dumpling.
- Chicken Bouillon Cubes can be substituted for Better Than Bouillon Chicken. Use 8 cubes in 8 cups of water if substituting.
Nutrition
Comments
jayne says
FINALLY the recipe for my mother’s Friday night meal! Totlly my idea of a dumpling!
Steven Glaser says
I have made this several times. It is delicious. Thank you for sharing.
Made for a year now says
Started making this recipe shortly after it was published, love it every time! I use chicken broth or bouillon, bagged carrots, and sometimes cut up canned biscuits!
Michelle says
My family loves this. I make it during the cold months.
Shannon says
Made for dinner last night and it was perfect! Great recipe, easy to come together. Perfect for a snow storm night like last night. Will be making again!
Lori Weatherly says
This recipe looks wonderful. I am going to try it soon. One question: for the dumplings on the video, it shows using melted butter as well as milk with the Bisquick. This was not mentioned in the recipe. So I have a dilemma, butter or no butter.
Bonnie says
Not sure what I over measured, but it turned out amazing! I had to call it Chicken and dumpling soup/stew. The dumplings broke up and accented the mixture. It is the most comforting and savory chicken dumpling soup ever!