The *BEST* Chicken & Dumplings with easy fluffy homemade dumplings! (2024)

This easy chicken and dumplings recipe is hands down the BEST! Cooked in just one pot, this hearty chicken soup is loaded with big, fluffy dumplings that are made from scratch in minutes.

Table of Contents

• Why You’ll Love This Chicken and Dumplings Recipe
• What You’ll Need
• How to Make Chicken and Dumplings
• Variation Ideas
• How To Store Leftovers
• More Comforting Dinner Recipes
• Get the Recipe

Why You’ll Love This Chicken and Dumplings Recipe

You can read all the glowing 5-star reviews first, but here’s why I say this recipe is the best:

• Easy: This recipe is a breeze to make, especially if you choose to use a store-bought rotisserie chicken. Made in just one pot, cleanup is extra easy too!
• Homemade Dumplings: The light and fluffy drop dumplings are the star of the show. Made from scratch in minutes with pantry staple ingredients, you will be hooked after that first bite!
• Creamy: Butter and evaporated milk make the broth extra creamy.

Looking for flat/rolled dumplings instead? Try my recipe for southern chicken and dumplings!

What You’ll Need

Here’s a quick look at what you’ll need to make this chicken and dumplings recipe. Be sure to scroll down to the recipe card for a printable list.

For the Chicken Soup:

• Butter
• Vegetables: Onion, carrots, celery and garlic. You could also add peas. If you prefer to not use vegetables, still include the onion and garlic for flavor.
• All-Purpose Flour: See below for gluten free options.
• Evaporated Milk: Evaporated milk makes the broth extra creamy with less fat than heavy cream. Whole milk or half and half will also work.
• Chicken Stock
• Chicken: Using a rotisserie chicken or shredded cooked chicken will make this recipe faster. However, I also included directions for raw chicken breasts or thighs!
• Spices: Thyme, salt & freshly cracked black pepper.

For the Dumplings:

• All-Purpose Flour: See below for gluten free options.
• Baking Powder: Do not swap for baking soda.
• Seasonings: Freshly cracked black pepper, salt, and optional thyme.
• Milk: Use whole milk, 2% milk, or evaporated milk. Do not use fat free or skim milk. Dumplings need some fat to stay soft and moist.
• Butter: Melted.

Can I make this recipe gluten free?

Yes! To thicken the soup, use cornstarch instead of flour. Before adding the dumplings, whisk 1 tablespoon of cornstarch with 2 tablespoons of water and stir into the soup. For the dumplings, many readers have had success substituting this gluten free flour blend 1:1 for the flour.

How to Make Chicken and Dumplings

Here is a quick step-by-step showing you how to make chicken and dumplings. This classic comfort food dinner is easier than you think! Scroll down to the recipe card for printable instructions.

Make the Chicken Soup

• Cook the veggies: Melt butter and sauté the onion, carrots and celery until they soften. Add the garlic and cook for 1 minute.
• Make a roux to thicken the broth: Sprinkle flour over the veggies and cook for a minute, stirring constantly.

• Simmer: Add the evaporated milk and broth. Bring to a simmer and add chicken, thyme, salt and pepper.Let soup simmer, uncovered, while you make dumplings.

Make the Dumplings

Once your soup base is simmering, it’s time to make the dumplings. This recipe uses drop dumplings, but can also be made with canned biscuit dumplings. Follow the dumpling directions from my chicken and dumplings with biscuits to use a can of biscuits instead.

• Combine the dry ingredients: Whisk to combine the dry ingredients in a medium sized bowl.
• Add the wet ingredients and mix: Add in the butter and milk, stirring together with a wooden spoon, until dough forms.

• Add the dumplings to your soup: Scoop the dough into balls and drop directly into the soup. Lightly press dumplings down under the broth with a spoon.
• Simmer: Cover the pot with a lid, reduce heat to a low simmer and cook for 15 minutes.
• Check for doneness: Gently stir the soup. Cut a dumpling in half to check if it is cooked through. If not, cook a few more minutes (with the lid on) and test again.
• Serve: Once the dumplings are cooked, ladle the soup into bowls and serve!

Tips & FAQs

• How to scoop the dumplings: Scooping dumplings with a cookie scoop is the easiest method. However, you can also use two spoons! Scoop a round of dough with one spoon and push it into the pot with your second spoon. Make sure your dumplings are similar in size so they cook evenly.
• Want to use raw chicken?Add a cup more of chicken broth and add 1.5 lbs of boneless, skinless chicken breasts or thighs during step #4. Simmer for 20 minutes, or until chicken is cooked through. Shred the chicken and continue with the recipe as written.
• Evaporated Milk: It is VERY IMPORTANT that you make sure and use evaporated milk and not condensed milk. If you don’t have evaporated milk, whole milk or half and half are good substitutes!
• Why aren’t my dumplings cooking through? Make sure you have the lid on the pot and that the soup is simmering at a low bubble! This is important to trap in the heat to evenly cook the dumplings.
• Dense Dumplings: Too dense or sinking dumplings is usually caused by expired baking powder or improperly measured flour.
  • Test if baking powder is still active. Pour 1/4 cup boiling water over 1/2 tsp baking powder.If it bubbles and foams, it’s still good.If not, it’s gone bad.
  • Properly measure flour. Fluff theflourin the bag or canister with a fork. Spoon theflourinto themeasuringcup. Then scrape a knife across the top of themeasuringcup to level theflour.

Variation Ideas

• Herbs:Fresh thyme adds a great mild herb-y flavor to the soup and dumplings. You can skip it or swap for dried parsley, rosemary or Italian seasoning. If using rosemary, I recommend cutting the amount in half.
• Want to use your slow cooker? Try this crockpot chicken and dumplings (with homemade dumplings) or easy slow cooker chicken and dumplings (with canned biscuits). You may also enjoy this instant pot chicken and dumplings!

How To Store Leftovers

I recommend storing the soup and dumplings separately. If stored together, the dumplings will absorb the extra liquid and become mushy.

• Store in the fridge: Separate dumplings and soup into separate airtight containers. Store in the fridge for up to 4 days.
• To reheat: Place desired amount of soup and dumplings in a microwave safe bowl and microwave in 30 second bursts, until warmed through. If needed, add additional chicken broth to thin the soup.
• Can I freeze it? This soup does not freeze well because the dumplings will absorb the liquid and the overall consistency of your soup will change.

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