Easy Chicken and Dumplings

Why You’ll Love This Recipe

I love this recipe because it’s simple, quick, and beginner-friendly. There’s no fancy technique, no complicated ingredients—just wholesome, hearty flavors made with basic pantry staples. I can use rotisserie chicken to speed things up, and I get the option of homemade dumplings or the shortcut of canned biscuits, depending on how much time I have. It’s the kind of recipe that makes the whole kitchen smell like home.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 2 tablespoons butter

• 1 large yellow onion, diced

• 1 cup sliced carrots

• 1 cup diced celery

• 1 tablespoon minced garlic

• 4 tablespoons all-purpose flour

• 32 oz chicken stock or broth

• 1 cup whole milk

• ¼ cup fresh chopped parsley (or 2 teaspoons dried parsley)

• 1 tablespoon fresh thyme (or 1 teaspoon dried thyme)

• 3 to 4 cups cooked and shredded chicken (rotisserie works great)

• Salt and pepper, to taste

• 1 batch homemade drop dumplings, or 2 (16.3 oz) cans buttermilk biscuits tossed in flour

Directions

1. I melt the butter in a large Dutch oven or heavy-bottomed pot over medium-high heat. Then I add the onion, carrots, celery, and garlic and sauté for about 5 minutes, until everything starts to soften.

2. I stir in the flour and cook it for about 2 minutes, which helps thicken the broth later.

3. Next, I pour in the chicken stock, milk, parsley, and thyme. I stir to combine and then season the broth with salt and pepper to taste.

4. I bring the soup to a gentle boil and add the shredded chicken. While it simmers, I prepare the dumplings.

For Homemade Drop Dumplings:

• I scoop spoonfuls of dough using a medium cookie scoop or tablespoon and carefully drop them into the pot, making sure to space them out and gently stir so they’re covered with broth.

• I cover the pot and let the dumplings cook for 15 to 17 minutes, stirring occasionally, until they’re cooked through.

For Canned Biscuit Dumplings:

• I cut the biscuits into quarters, toss them lightly in flour, and drop them into the pot, spreading them evenly and stirring gently.

• I cover and cook for 8 to 10 minutes, checking for doneness by cutting one open.

5. Once the dumplings are fluffy and fully cooked, I give the pot a final stir and ladle everything into bowls. Sometimes I add a pinch of fresh thyme on top just before serving.

Servings and Timing

This recipe makes 8 servings.
Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes

Variations

• Use chicken thighs: I’ve swapped in chicken thighs when I want a richer flavor—they shred beautifully too.

• Add peas or corn: Sometimes I stir in frozen peas or corn during the last few minutes for a pop of sweetness and color.

• Make it creamy: For an even richer broth, I’ve added a splash of cream or half-and-half at the end.

• Spice it up: A pinch of cayenne or a few dashes of hot sauce gives it a subtle kick.

• Fresh herbs: I’ve used a mix of rosemary and sage in place of thyme for a different herb profile.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 4 days. For best results, I keep the dumplings and soup separate if I’m storing them. The dumplings can soak up a lot of the broth, so separating helps them hold their texture.

To reheat, I microwave the soup and dumplings in a bowl, stirring halfway through. I usually add a splash of chicken broth to bring back that creamy consistency.

FAQs

Can I use raw chicken in this recipe?

Yes, if I use raw boneless chicken breasts or thighs, I let them cook in the broth until fully cooked, then shred and return them to the pot before adding the dumplings.

How do I know the dumplings are cooked?

I cut one open—if it’s no longer doughy in the center, it’s done. The texture should be fluffy but firm.

Can I freeze this?

The soup base freezes well, but dumplings don’t always reheat perfectly from frozen. I recommend freezing the soup separately and making fresh dumplings when reheating.

Can I make this in advance?

Yes, I prepare the soup and store it without the dumplings. When I’m ready to serve, I reheat the soup and add the dumplings fresh.

What’s the best type of milk to use?

I prefer whole milk for a creamy broth, but I’ve also used 2% with good results. I avoid skim because it’s too thin.

Conclusion

This easy chicken and dumplings recipe is everything I want in a quick comfort meal—creamy, hearty, and full of classic flavors. It’s beginner-friendly, totally customizable, and guaranteed to warm me up from the inside out. Whether I make it with scratch dumplings or biscuit shortcuts, it’s a dinner I know I’ll come back to over and over again.

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