Homemade Chicken and Dumplings recipe makes a rich, thick, savory broth with soft, buttery, fluffy dumplings that steam and float to the surface. The ultimate comfort food for cold winter weather and ready in 30 minutes!
Homemade Chicken and Dumplings
Our old-fashioned Chicken and Dumplings recipe features a thick and flavorful chicken soup base that simmers with sauteed veggies, then spoonfuls of dumpling dough are dropped onto the bubbling broth, where they steam and soak up the soup seasonings.
This is not your shortcut Bisquick chicken and dumplings dinner using store-bought biscuit dough or cans of condensed soup; rather it’s more like Grandma’s chicken and dumplings recipe because both the soup and homemade dumplings are made from scratch.
Just like my Chicken Pot Pie Soup and Gnocchi Chicken Pot Pie, this southern homemade chicken and dumplings is a complete meal-in-one – it’s packed with protein, vegetables, and starch–so you can skip the sides and enjoy a hearty and substantial supper in every single sip.
Why We Love Homemade Chicken and Dumplings Recipes
- Quick and easy to make.
- Uses simple kitchen staple ingredients.
- Takes all the cozy comfort food flavor of the classic chicken pot pie filling and serves it as a soup without the hassle cooking a of a crust, like my Chicken Pot Pie Noodles.
- Hearty, complete “sippable” supper served all in one bowl.
- The dumplings simmer in the savory chicken broth base until infused with flavor and fully cooked, fluffy, and tender.
- Perfect dish for chilly fall and winter weather.
Fluffy Chicken and Dumplings Ingredients
- Chicken breasts
- Water
- Better Than Bouillon Chicken
- Salted butter
- Carrots
- Celery
- Yellow onions
- Four
- Italian seasonings
- Salt
- Garlic powder
- Onion powder
- Bisquick
- Milk: This is used in the dumpling batter; whole milk is preferred, but 2% will work, as well.
See the recipe card for full information on ingredients and quantities.
Substitutions and Additions
- Choose Your Chicken: For this recipe, you can use freshly cooked and shredded or diced skinless chicken breasts or skinless chicken thighs. Or, for convenience, use leftover cooked chicken or rotisserie chicken. You can cook your chicken however you like (roasted, baked, boiled, or in the instant pot)
- Vary The Veggies: This recipe is so versatile! You can use any mix of vegetables, frozen or fresh. In addition to carrots, celery, and onions, you can make your own mixture using green beans, sliced mushrooms, spinach, corn, diced potatoes, or your favorite root vegetable.
How to Make Homemade Chicken and Dumplings
- Make The Broth: Combine the water and Better Than Bouillon and heat in the microwave for 3 minutes. Stir and aside.
- Boil The Broth: Cook the carrots, celery, onion, and butter for 10 minutes, stirring often to ensure that the onions don’t burn. Stir in the flour, add the chicken broth and bring to a boil.
- Simmer The Soup: Add the shredded chicken, Italian seasoning, garlic powder, onion powder, salt, and milk to the broth. Stir well. Turn temperature to low and let simmer while making the dumplings mixture.
- Make The Batter: Mix the seasonings into the bisquick. Drizzle in the milk and gently stir to incorporate the liquid. DO NOT OVERMIX. Let the batter rest for 1-2 minutes before dropping into the hot chicken mixture.
- Drop The Dumplings: Drop the bisquick batter into the simmering chicken and vegetables. Cover the pot with a lid and allow the dumplings to simmer on low heat for 15 minutes.
Pro Tip: Make sure to leave space between each dumpling because they will expand in size as they cook. - Cook: Carefully turn over each dumpling in the pot and continue to cook, uncovered, for an additional 2-3 minutes.
- Serve: Remove from the heat and serve. Enjoy!
How To Make Slow Cooker Chicken and Dumplings
- Add uncooked chicken breasts and veggies to the crock pot. Mix the flour with the seasoned broth and pour over the chicken and vegetables. Cook on LOW for 6 to 7 hours or HIGH for 3 to 4 hours.
- Remove the chicken from the slow cooker and let cool slightly.
- While the chicken cools, make the dough for the dumplings. Drop the dumplings into the broth and cook until light and tender.
- Shred the chicken and add it back to the slow cooker. Serve and enjoy!
Tips For Making The Fluffy Chicken and Dumplings
- If you have fresh seasonings such as thyme, paprika, or parsley, I recommend using them! They will add great fresh flavor. But if you don’t have fresh seasonings, then dried seasonings will work just fine!
- The key to this recipe is sifting the bisquick. It will be lumpy and gross if it’s not sifted.
- The dumplings are very soft and tender. Be careful when turning them over in the pot so they don’t break apart.
- Don’t lift the lid while the dumplings cook, or they won’t properly steam.
- This recipe can easily be doubled. With the doubled ingredients, you could easily feed your entire family!
How to Store Homemade Chicken and Dumplings
- To Store: The chicken and dumplings can be stored in an airtight container in the refrigerator for up to 4 days.
- To Freeze: You can freeze the chicken and dumplings in an airtight container for up to 3 months.
- To Reheat: Defrost in the fridge overnight. Then, reheat over low heat on the stove (or in the microwave), adding extra liquid as needed to loosen it up, until warmed through.
More Easy Comfort Food Recipes
Other Easy Dinner Recipes
- Creamy Beef and Shells
- Crack Chicken Casserole
- One Pot Easy Chili Mac
- Air Fryer Steak Bites
- Spicy Chicken Pasta
- Cream of Mushroom Chicken
- Easy Chicken Marsala
If you tried this Chicken and Dumplings Recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks for visiting!!!
Homemade Chicken and Dumplings
Serves — 8
This homemade Chicken and Dumplings recipe is full of fluffy dumplings in a thick broth and ready in 30 minutes!
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Ingredients
Chicken and Broth Mixture
- 3-4 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 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.8 cups water, 4 tablespoons Better Than Bouillon Chicken
- 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.4 carrots, 4 celery stalks, 2 small yellow onions, 4 tablespoons salted butter
- Add ½ cup flour and stir to combine. Add chicken broth and bring to a boil.½ cup flour
- 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.3-4 cups rotisserie chicken , 1 teaspoon Italian seasonings, 1 teaspoon salt, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 cup milk
- Add the seasonings to the bowl with the bisquick and gently toss to incorporate.2 cups bisquick, 1 teaspoon salt, 1 teaspoon garlic powder, 1 teaspoon Italian seasonings
- 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 before scooping and dropping into the hot chicken mixture.⅔ cup milk
- Using a 1 1/2 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.
- Remove from the heat and serve. YIELDS: 12 dumplings
Jenn’s Notes
Storage:
- To Store: The chicken and dumplings can be stored in an airtight container in the refrigerator for up to 4 days.
- To Freeze: You can freeze the chicken and dumplings in an airtight container for up to 3 months.
- To Reheat: Defrost in the fridge overnight. Then, reheat over low heat on the stove (or in the microwave), adding extra liquid as needed to loosen it up, until warmed through.
- If you have fresh seasonings such as thyme, paprika, or parsley I would definitely recommend using them! They will add great fresh flavor. But, if you don’t have fresh seasonings, then dried seasonings will work just fine!
- The key to this recipe is sifting the bisquick. It will be lumpy and gross if it’s not sifted.
- The dumplings are very soft and tender. Be very careful when turning them over in the pot so they don’t break apart.
- Don’t lift the lid while the dumplings cook, or they won’t properly steam.
- This recipe can easily be doubled. With the doubled ingredients you could easily feed your entire family!
Nutrition Info
Calories: 436kcal | Carbohydrates: 34g | Protein: 31g | Fat: 20g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.2g | Cholesterol: 107mg | Sodium: 1970mg | Potassium: 304mg | Fiber: 3g | Sugar: 9g | Vitamin A: 5372IU | Vitamin C: 4mg | Calcium: 158mg | Iron: 2mg
Hi. Is it one cup or 1/2 cup of flour that’s added to the broth? The recipe called for one cup but the directions listed for a 1/2 cup. So I don’t know which to use. Thank you & I’m gona make this delicious recipe.
Hi Lisa! That was a typo…. it should be 1/2 cup of flour. It is fixed now! Sorry about that!