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Chicken and Dumplings Recipe

Easy Chicken and Dumplings

This easy chicken and dumplings recipe is a make-at-home favorite I inherited from my grandma!
Course Soup
Cuisine American
Keyword Chicken and Dumplings
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 8
Calories 500kcal


  • 2 tablespoons olive oil
  • 1 teaspoon pepper
  • 1 teaspoon salt
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 cup diced onion
  • 1 cup diced carrots
  • 5 cups cooked shredded chicken recipe below
  • 1 cup frozen peas thawed
  • 64 ounces chicken broth
  • 1 can cream of chicken soup
  • 1 can cream of celery soup

For the dumplings:

  • 2 1/3 cup biscuit mix
  • 3/4 cup milk
  • 1 tablespoon apple cider vinegar

For the chicken:

  • salt, pepper, onion powder, garlic power to taste
  • 1 sweet onion
  • 1/2 cup chicken broth


  • In a small measuring cup, measure out the milk for dumplings and stir in 1 tablespoon apple cider vinegar. Let sit until ready to use.
  • In a large pot, pour in olive oil, carrots, onions and seasonings. Cook over medium heat until onions are translucent.
  • Add chicken, peas and broth. Bring to a low simmer.
  • While soup is coming to a low simmer, make the dumplings. In a large bowl, mix together biscuit mix and soured milk. Mix until it forms a ball. Generously flour a clean surface and turn the dough out and form a round disc. Roll out until ½ inch thick. Use a pizza cutter to cut into strips. Then cut the strips into thirds.
  • When the soup comes to a boil, stir in cream of chicken and cream of celery soup.
  • Gently add the dumplings to the pot and gently stir.
  • Let simmer for 5-7 minutes until the dumplings have cooked through.
  • Let cool slightly and garnish with fresh parsley.

For the chicken:

  • 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. (I used half for the dumplings and will use the rest for enchiladas). 



Calories: 500kcal