March 7, 2022
Review RecipeChicken and Dumplings
A old fashioned chicken and dumplings is the ultimate comfort food featuring chicken, veggies and tender dumplings all simmered in a creamy sauce.
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Easy, hearty, and delicious, this simple recipe for homemade chicken and dumplings is a classic family favorite that’s ready in minutes. Fresh veggies and tender chicken are simmered in a delicious broth with from-scratch fluffy dumplings dropped on top.
For more satisfying comfort food, you’ll also love our old-fashioned meatloaf and my grandma’s chicken casserole recipe.
CHICKEN AND DUMPLINGS INGREDIENTS
You’ll need:
For the Soup:
- 3-4 cups shredded rotissierie chicken (or 2 large boneless skinless chicken breasts, cooked and shredded)
- 8 cups water
- 4 tablespoons Better Than Bouillon Chicken
- 4 tablespoons salted butter
- 1 cup milk
- 4 carrots, cut in half lengthwise and then diced
- 4 celery stalks, diced
- 2 small yellow onions, diced finely
- ½ cup flour
- 1 teaspoon Italian seasoning
- 1 teaspoon salt
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
For the Dumplings:
- 2 cups Bisquick
- 1 teaspoon salt
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning
- 2/3 cup milk
SUBSTITUTIONS AND ADDITIONS
CHICKEN: There are several options for making the chicken for this great recipe. Here are our suggestions:
- OVEN: Preheat the oven to 400°F. 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.
- 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.
- 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 soup.
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 THIS CHICKEN AND DUMPLINGS RECIPE
STEP ONE: In a large bowl combine water and Better than Bouillon to make chicken stock. Place in the microwave for 3 minutes. Remove and stir well. Set aside.
STEP TWO: In a large stockpot over medium heat, add carrots, celery, onion, and 4 tablespoons butter. Stir well to combine. Let cook for 10 minutes, stirring often to ensure that the onions don’t burn.
STEP THREE: Add the ½ cup flour and stir to combine. Add chicken broth and bring to a boil.
STEP FOUR: Add the shredded chicken, Italian seasoning, garlic powder, onion powder, salt, and 1 cup of milk. Stir well. Turn temperature to low and let simmer while making the dumplings mixture.
STEP FIVE: In a separate bowl, add the seasonings to the Bisquick and gently toss to incorporate.
PRO TIP:
Don’t over mix the batter. Mix until just combined.
STEP SIX: Drizzle the milk into the Bisquick flour and gently stir to incorporate the liquid. DO NOT OVERMIX. Let the batter rest for 1-2 minutes.
STEP SEVEN: Using a 1 ½ tablespoon (1.5 inch) cookie scoop, gently drop the Bisquick batter *leaving space between each dumpling because they will expand in size as they cook* into the simmering chicken and vegetables. 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.
PRO TIP:
Be sure to leave the pot covered during this time to let the steam do its thing and make the dumplings fluffy! You can check if the dumplings are done by inserting a toothpick into the middle. Overcooked dumplings will start to break apart, so watch closely at the end.
STEP NINE: Serve immediately. You can also garnish with a little chopped parsley if you’d like. This yields 12 dumplings.
HOW TO SERVE
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
STORAGE
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!
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!
FREQUENTLY ASKED QUESTIONS
How do I shred chicken?
To shred chicken, use two forks. Holding one in each hand, use them to pull the chicken pieces apart.
Can I make my own homemade dumplings for this crockpot meal?
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.
Can I freeze this recipe?
You can keep it 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!
MORE RECIPES YOU’LL LOVE
- Chicken Pot Pie Soup
- Crockpot Chicken and Dumplings
- Chicken Enchiladas
- White Bean Chicken Chili
- Cowboy Casserole
- Corn Casserole
- Chicken Wild Rice Soup
Chicken and Dumplings
A old fashioned chicken and dumplings is the ultimate comfort food featuring chicken, veggies and tender dumplings all simmered in a creamy sauce.
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 8
Ingredients
For the Soup
- 3 to 4 cups rotisserie chicken shredded (or 2 large chicken breasts cooked and shredded)
- 8 cups water
- 4 tablespoons Better than Bouillon Chicken
- 4 tablespoons salted butter
- 4 carrots cut in half lengthwise and then diced
- 4 celery stalks diced
- 2 small yellow onions diced finely
- ½ cup flour
- 1 cup milk
- 1 teaspoon Italian seasoning
- 1 teaspoon salt
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
For the Dumplings
- 2 cups Bisquick
- 1 teaspoon salt
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning
- 2/3 cup milk
Instructions
For the soup
- 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 ½ cup flour and stir to combine. Add chicken broth and bring to a boil.
- Add the shredded chicken, Italian seasoning, garlic powder, onion powder, salt, and milk. Stir well. Turn temperature to low and let simmer while making the dumplings mixture.
For the dumplings
- In a separate bowl, add the seasonings to the Bisquick and gently toss to incorporate.
- Drizzle the milk into the bisquick flour and gently stir to incorporate the liquid. DO NOT OVERMIX. Let the batter rest for 1-2 minutes.
- Using a 1 ½ tablespoon (1.5 inch) cookie scoop, gently drop the Bisquick batter *leaving space between each dumpling because they will expand in size as they cook* into the simmering chicken and vegetables. 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.
- Serve and enjoy. Optional to garnish with a little chopped parsley. This yields 12 dumplings.
Video
Notes
TIP: Don’t over mix the batter. Mix until just combined.
TIP: Be sure to leave the pot covered during this time to let the steam do it’s thing and make the dumplings fluffy! You can check if the dumplings are done by inserting a toothpick into the middle. Overcooked dumplings will start to break apart, so watch closely at the end.
Nutrition
Sodium: 1977mg | Calcium: 151mg | Vitamin C: 3mg | Vitamin A: 5372IU | Sugar: 9g | Fiber: 2g | Potassium: 280mg | Cholesterol: 106mg | Calories: 432kcal | Trans Fat: 1g | Monounsaturated Fat: 5g | Polyunsaturated Fat: 1g | Saturated Fat: 8g | Fat: 20g | Protein: 30g | Carbohydrates: 34g | Iron: 2mg
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Comments
Dolly says
Could you make these recipes more printer friendly? Should not have to use 3 pages for a recipe. Thank you.
Layne Kangas says
Hi, Dolly – we have a printable recipe card at the bottom of each post that will print on a single sheet. Enjoy!
Alexis says
I halved the recipe and it came out absolutely delicious 😋 next time, I’ll reduce the salt a little bit, but overall it’s absolutely yummy—like a warm hug 😍
Amy says
Has anyone tried putting the dish in the oven for the last 8-10 min to brown the top of the dumplings?