Easy, hearty, and delicious, this simple recipe for homemade chicken and dumplings is a classic family favorite that is ready in minutes. Fresh veggies, seasoning, heavy cream, and chicken are simmered with from-scratch dumplings dropped on top for this satisfying comfort food. The perfect one-pot meal, it’s ready for the table in less than half an hour.
You’ll also love our old-fashioned meatloaf and my grandma’s chicken casserole recipe.
MORE: Chicken Alfredo Bake | Chicken Pot Pie
Ingredients for Chicken and Dumplings
For the soup:
- 3 tablespoons butter
- 1 tablespoon olive oil
- 2 carrots, peeled and cut sliced
- 1 stalk of celery, sliced
- 1 small onion, diced
- 2 tablespoons flour
- ¼ teaspoon paprika
- ½ teaspoon thyme
- 6 cups chicken broth
- 1 bay leaf
- ½ cup heavy cream
- 2 cups cooked and shredded or diced chicken (your preference)
- Salt and pepper to taste
- Parsley garnish optional
For the dumplings:
- 2 cups flour
- 4 teaspoons baking powder
- 1 teaspoon salt
- 1 teaspoon sugar
- ½ teaspoon poultry seasoning
- 1 tablespoon cold butter cut into pieces
- ¾ cup milk
PRO TIP: You can also add peas and/or corn to this recipe if you’d like!
Options for the Chicken
There are several options for making the chicken for this recipe. Here are my suggestions:
OVEN: Preheat the oven to 400 degrees. Drizzle olive oil on the chicken breast and then season them with salt, pepper, and Italian seasoning. 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.
CROCKPOT: Place 6 large chicken breasts in a crockpot. 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.
ROTISSERIE: I LOVE using a Rotisserie chicken from the store in this recipe because it’s just so easy plus it makes a great flavor.
LEFTOVERS: If you have leftover chicken breast from another meal in the fridge, 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 soup.
How to Make Chicken and Dumplings
STEP ONE: Melt the butter in a large stock pan along with the olive oil over medium-high heat.
STEP TWO: Saute the carrots, celery, and onion in the pot until vegetables are tender.
STEP THREE: Add the flour, thyme, and paprika and stir and cook for about 1 minute.
STEP FOUR: Add the chicken broth and bay leaf and bring to a boil.
STEP FIVE: Reduce the heat and add the cream and chicken and keep at a simmer. Remove the bay leaf before adding dumplings.
How to Make Homemade Dumplings
STEP SIX: To make the dumplings in a medium-size bowl add the flour, baking powder, salt, sugar, and poultry seasoning and whisk together.
STEP SEVEN: Cut in the butter until crumbly with a fork or just use your hands to break up the butter into the flour.
STEP EIGHT: Add the milk and stir to make a soft dough.
STEP NINE: Dip your spoon into cold water and then into the dough and spoon dough onto the top of gently bubbling chicken mixture. Or you can use your hands and form dumpling round shapes and carefully place them into the chicken broth.
How Long to Cook Chicken and Dumplings
STEP TEN: Cover and cook for 15 minutes without lifting the lid. No peeking!
Serve immediately. You can also garnish with a little chopped parsley if you’d like.
How to Make Chicken and Dumplings in the Crockpot
Add all the soup ingredients to your slow cooker and cook on high for an hour.
Add the chicken.
Make the dumplings as directed above and drop them on top.
Place the lid on your crockpot and cook for 20-30 minutes until the dumplings are done.
How to Store Leftovers
FRIDGE: You can keep in the fridge for 3-4 days in an airtight container. The leftovers are delicious for lunch!
FREEZER: You can keep in the freezer for 2-3 months in a freezer-safe container. I prefer freezing the soup portion, then thawing it and making the dumplings fresh if possible!
What’s for Dessert?
A simple dinner calls for an easy, yummy dessert! I often make our Chocolate Cherry Dump Cake, Blueberry Cobbler, or Applesauce Cake to serve.
My grandma’s Chocolate Lasagna and Peanut Butter Pie are great options, too!
CASSEROLES: Chicken and Stuffing | Baked Ziti with Chicken
COMFORT FOOD: Buffalo Chicken Mac and Cheese
TEX MEX: Chicken Enchiladas | White Bean Chicken Chili
SNACKS: Buffalo Chicken Sliders | Buffalo Chicken Dip
Simple, hearty, and easy to make, classic chicken and dumplings are a quick, homemade recipe that everyone will love. Carrots, celery, and cooked chicken are mixed with onion, spices, stock, and heavy cream to make an irresistible, flavorful soup that is topped with made from scratch dumplings and then simmered. You’ll love this delicious, old-fashioned, one-pot dinner!
Chicken and Dumplings
Ingredients
For the soup:
- 3 tablespoons butter
- 1 tablespoon olive oil
- 2 carrots peeled and cut sliced
- 1 stalk of celery sliced
- 1 small onion diced
- 2 tablespoons flour
- ¼ teaspoon paprika
- ½ teaspoon thyme
- 6 cups chicken broth
- 1 bay leaf
- ½ cup heavy cream
- 2 cups cooked and shredded or diced chicken your preference
- Salt and pepper to taste
- Parsley garnish optional
For the dumplings:
- 2 cups flour
- 4 teaspoons baking powder
- 1 teaspoon salt
- 1 teaspoon sugar
- ½ teaspoon poultry seasoning
- 1 tablespoon cold butter cut into pieces
- ¾ cup milk
Instructions
For the soup:
- Melt the butter in a large stock pan along with the olive oil over medium-high heat.
- Saute the carrots, celery, and onion in the pot until vegetables are tender.
- Add the flour, thyme, and paprika and stir and cook for about 1 minute.
- Add the chicken broth and bay leaf and bring to a boil.
- Reduce the heat and add the cream and chicken and keep at a simmer.
- Remove the bay leaf before adding dumplings.
For the dumplings:
- In a medium-size bowl add the flour, baking powder, salt, sugar, and poultry seasoning and whisk together.
- Cut in the butter until crumbly with a fork or just use your hands to break up the butter into the flour.
- Add the milk and stir to make a soft dough.
- Dip your spoon into cold water and then into the dough and spoon dough onto the top of gently bubbling chicken mixture. Or you can use your hands and form dumpling round shapes and carefully place them into the chicken broth.
- Cover and cook for 15 minutes without lifting the lid.
- Serve immediately.
- Optional to garnish with a little chopped parsley .
Nutrition
Chicken and Dumplings has always been one of my favorite meals, and this recipe is one of the best!
I enjoyed this recipe. Thank you so much!
I don’t see how much milk to use..
3/4 cup of milk!
Looks like great comfort food!
Amazing! Love your recipes as they are very simple, offer menu planning suggestions, and taste great!