Chicken and Dumplings

A quick and easy classic one-pot dinner, this old-fashioned homemade chicken and dumplings is a hearty family favorite. Loaded with fresh veggies, spices, and chicken, the soup is topped with made from scratch dumplings and is ready to serve in just 45 minutes!

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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, milk, 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 just 45 minutes. 

You’ll also love our old-fashioned meatloaf and my grandma’s chicken casserole recipe. 

MORE CHICKEN RECIPES
Chicken Alfredo Bake | Chicken Pot Pie

CHICKEN AND DUMPLINGS INGREDIENTS

You will need:

FOR THE SOUP

• 3-4 cups shredded Rotissierie chicken (or 2 large chicken breasts cooked and shredded)
• 8 cups water
• 4 tbsp Better Than Bouillon Chicken
• 4 tbsp 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 tsp Italian seasonings
• 1 tsp salt
• 1 tsp garlic powder
• 1 tsp onion powder

FOR THE DUMPLINGS

• 2 cups bisquick, sifted into medium mixing bowl
• 1 tsp salt
• 1 tsp garlic powder
• 1 tsp Italian seasonings
• 1 cup milk
• 4 tbsp salted butter, melted

PRO TIP: You can also add peas and/or corn to this recipe if you’d like! 

SUBSTITUTIONS AND ADDITIONS

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. 

• 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. 

VEGETABLES: Add in other favorite vegetables like corn, peas, zucchini or peppers for added texture and an even heartier dish!

HOW TO MAKE THIS 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 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.

Making the Dumplings

STEP FIVE: In a separate bowl sift Bisquick using a mesh strainer. Dump leftover Bisquick lumps in the garbage. Add salt, garlic powder, and Italian seasonings. Use a whisk to mix together. Pour in the remaining cup of milk and melted butter. Use a spoon to combine ingredients. Note: Don’t overmix the batter. Mix until just combined.

STEP SIX: Using a small cookie dropper, or regular tablespoon measuring spoon, drop spoonfuls of dumpling mixture into the simmering pot. I ended up with about 22 “dumplings”. Don’t stir the dumplings in, just let the dumplings fall into the simmering liquid.

STEP SEVEN: Cover pot and let cook for 15 minutes. Uncover, and using a large spoon gently turn over each dumpling. Let simmer for another 2-3 minutes.

PRO 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.

Serve immediately. You can also garnish with a little chopped parsley if you’d like. 

STORAGE

IN THE FRIDGE: You can keep in the fridge for 3-4 days in an airtight container. The leftovers are delicious for lunch! 

IN THE 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 TO SERVE WITH THIS RECIPE 

This meal is filling just as it is, so sides are completely optional—we usually eat it without any! A simple dinner calls for an easy, yummy dessert, however. I often make our Chocolate Cherry Dump Cake, Blueberry Cobbler, or Applesauce Cake to serve.

This chicken and dumplings recipe is perfectly filling, with sauteed veggies, shredded rotisserie chicken, and homemade 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! 

MORE RECIPES YOU’LL LOVE

• Chicken and Stuffing
• Baked Ziti with Chicken
• Buffalo Chicken Mac and Cheese 
• Chicken Enchiladas
• White Bean Chicken Chili 
• Buffalo Chicken Sliders

Chicken and Dumplings

5 from 28 votes

A quick and easy classic one-pot dinner, this old-fashioned homemade chicken and dumplings is a hearty family favorite. Loaded with fresh veggies, spices, and chicken, the soup is topped with made from scratch dumplings and is ready to serve in just 45 minutes!

Prep Time 15 minutes

Cook Time 30 minutes

Total Time 45 minutes

Servings 8

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Ingredients

  

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For the soup:

• 3-4 cups rotisserie chicken shredded (or 2 large chicken breasts cooked and shredded)
• 8 cups water
• 4 tbsp Better than Bouillon Chicken
• 4 tbsp salted butter
• 4 carrots cut in half lengthwise and then diced
• 4 celery stalks diced
• 2 small yellow onions diced finely
• 1/2 cup flour
• 1 cup milk
• 1 tsp Italian seasonings
• 1 tsp salt
• 1 tsp garlic powder
• 1 tsp onion powder

For the dumplings:

• 2 cups bisquick sifted into medium mixing bowl
• 1 tsp salt
• 1 tsp garlic powder
• 1 tsp Italian seasonings
• 1 cup milk
• 4 tbsp salted butter melted

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 sift Bisquick using a mesh strainer. Dump leftover Bisquick lumps in the garbage. Add salt, garlic powder, and Italian seasonings. Use a whisk to mix together.
• Pour milk and melted butter. Use a spoon to combine ingredients. Note: Don’t overmix the batter. Mix until just combined.
• Using a small cookie dropper, or regular tablespoon measuring spoon, drop spoonfuls of dumpling mixture into the simmering pot. Don’t stir the dumplings in, just let the dumplings fall into the simmering liquid.
• Cover pot and let cook for 15 minutes. Be sure to leave it covered during this time to let the steam do it's thing and make the dumplings fluffy! Uncover, and using a large spoon gently turn over each dumpling. Let simmer for another 2-3 minutes. 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.
• Serve and enjoy. Optional to garnish with a little chopped parsley .

Video

Notes

Add in other vegetables like corn and peas for an extra hearty touch.

Nutrition

Calories: 494kcal | Carbohydrates: 35g | Protein: 31g | Fat: 26g | Saturated Fat: 12g | Cholesterol: 123mg | Sodium: 2033mg | Potassium: 298mg | Fiber: 3g | Sugar: 10g | Vitamin A: 5558IU | Vitamin C: 4mg | Calcium: 161mg | Iron: 2mg

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