Name: Easy Chicken and Dumplings
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Cuisine: American
Ingredients: 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 (or use a rotisserie chicken); Salt and pepper, to taste; 1 batch homemade drop dumplings OR; 2 (16.3 oz) cans buttermilk biscuits + a little flour for coating

Easy Chicken and Dumplings

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This cozy chicken and dumplings recipe features tender chicken, fluffy dumplings, and a rich creamy broth—ready in just 30 minutes for the ultimate comfort meal.

Author: Sarah
Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes
Yield: 8 servings
Category: Chicken, Main Course, Main Dish
Method: Stovetop
Cuisine: American

Ingredients

→ Soup Base:

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 (or use a rotisserie chicken)

Salt and pepper, to taste

→ Dumplings:

1 batch homemade drop dumplings OR

2 (16.3 oz) cans buttermilk biscuits + a little flour for coating

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Instructions

Sauté the base:
In a large Dutch oven over medium-high heat, melt the butter. Add onion, carrots, celery, and garlic. Sauté for 5 minutes until softened.

Build the broth:
Stir in flour and cook for 2 minutes. Gradually add chicken stock, milk, parsley, and thyme. Season with salt and pepper to taste. Bring to a gentle boil.

Add chicken:
Stir in shredded chicken and reduce heat to a simmer while preparing dumplings.

Prepare dumplings:

Homemade Drop Dumplings: Scoop dough using a medium cookie scoop or tablespoon. Drop dumplings evenly into the simmering broth, gently stirring to coat. Cover and cook for 15–17 minutes, stirring occasionally, until cooked through.

Canned Biscuits: Cut each biscuit into 4 pieces. Lightly dust in flour and drop into broth, stirring gently to coat. Cover and cook for 8–10 minutes until dumplings are tender.

Finish and serve:
Test dumplings for doneness by cutting one open. Serve hot, optionally garnished with extra thyme.

Notes

Storage: Store leftovers in an airtight container for up to 4 days. For best results, store dumplings separately.

Reheat: Add extra broth when reheating to restore soupiness.

Using raw chicken: Cook boneless chicken breasts or thighs in broth before starting recipe.

Don’t lift the lid frequently while dumplings cook—this releases steam and slows the process.

Find it online: https://allrecipesmade.com/easy-chicken-and-dumplings/