Looking for a heartwarming meal that comes together quickly? This easy chicken and dumplings recipe delivers all the comfort of a homemade classic without spending hours in the kitchen. With tender chicken, vegetables, and fluffy dumplings in a creamy broth, it’s the perfect dish for busy weeknights or when you need some culinary comfort.
Table of Contents
Ingredients for Easy Chicken and Dumplings
For this easy chicken and dumplings recipe, I’ve simplified the ingredients to make it accessible for busy weeknights. My family loves when I make this, and I always use a good quality rotisserie chicken for the best flavor. In my experience, using full-fat milk creates a richer broth, but you can substitute with half-and-half if you prefer.
- 2 tablespoons butter
- 1 large yellow onion, diced – I recommend using a sharp knife for even dicing
- 1 cup sliced carrots – Fresh carrots give the best color and flavor
- 1 cup diced celery
- 1 tablespoon minced garlic – Fresh garlic makes a noticeable difference
- 4 tablespoons all-purpose flour
- 32 oz chicken stock or broth – I usually use low-sodium to control the salt level
- 1 cup whole milk
- 1/4 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 a rotisserie chicken – Pro tip: Buy a rotisserie chicken at the beginning of the week and use it for multiple meals
- 1 cup frozen peas
- Salt and pepper, to taste
- 1 batch homemade drop dumplings, or 2 (16.3 oz) cans buttermilk biscuits and a little flour
Step-by-Step Instructions
I recommend preparing all your ingredients before you start cooking to make the process smoother. This easy chicken and dumplings recipe comes together quickly once you begin.
Step 1: Melt the butter in a large dutch oven or heavy-bottomed pot over medium-high heat. Add the onion, carrots, celery, and garlic. Sauté for 5 minutes, until softened. The vegetables should be fragrant and slightly translucent.
Step 2: Add the flour to the pot and stir to combine. Continue cooking for 2 minutes, stirring constantly. This creates a roux that will thicken your soup base. Be careful not to let the flour brown.
Step 3: Gradually stir in the chicken stock and milk, whisking continuously to prevent lumps. Add the parsley and thyme. Bring to a gentle simmer, stirring occasionally.
Step 4: Taste the broth and season with salt and pepper to your liking. Add the shredded chicken and frozen peas, and continue to simmer while you prepare the dumplings.
Step 5: For homemade drop dumplings, use a medium cookie scoop or tablespoon to form dough balls and carefully drop them into the simmering soup. For canned biscuits, cut each biscuit into quarters, lightly toss in flour, and add to the pot. Make sure the dumplings are spread evenly and covered with broth.
Step 6: Cover the pot and let the dumplings cook for 15-17 minutes for homemade dumplings or 8-10 minutes for canned biscuits. Avoid lifting the lid too often as this releases steam and slows cooking. The dumplings are done when they’re fluffy and cooked through.
What to Serve with Easy Chicken and Dumplings
This hearty soup can stand alone as a complete meal, but these sides complement it beautifully:
Simple Green Salad: A crisp salad with vinaigrette provides a fresh contrast to the rich, creamy soup.
Buttered Cornbread: The slightly sweet cornbread pairs perfectly with the savory flavors of the chicken and dumplings.
Roasted Brussels Sprouts: Roasted vegetables add a nice texture contrast and nutritional balance to the meal.
Garlic Bread: Perfect for soaking up every last drop of the delicious broth.
Cranberry Sauce: A small dollop adds a tangy sweetness that cuts through the richness of the dish.
If you’re looking for similar comfort food recipes, you might enjoy our simple chicken pot pie with biscuits or our chicken pot pie soup, which offer similar flavors in different formats.
Storage & Serving Tips
Store leftovers in an airtight container in the refrigerator for up to 4 days. For best results, I recommend storing the dumplings separately from the soup to prevent them from becoming too soft.
When reheating, add a splash of chicken broth to restore the proper consistency. I find that reheating on the stovetop over medium heat gives the best results, though the microwave works too if you’re short on time.
This easy chicken and dumplings recipe is perfect for meal prep on Sundays. You can make the soup base ahead of time and add fresh dumplings when reheating for the best texture. Serve hot with extra thyme sprinkled on top for a fresh, herbal finish.
FAQs
Can I make this easy chicken and dumplings recipe in a slow cooker?
Yes, you can adapt this for a slow cooker for an even more hands-off approach.
My dumplings came out gummy. What did I do wrong?
Gummy dumplings are usually caused by two things: overmixing the dough or lifting the lid too often while they cook.
Can I freeze this chicken and dumplings recipe?
I don’t recommend freezing the fully prepared dish, as the texture of the dumplings and cream-based soup can change significantly upon thawing.
Easy Chicken and Dumplings
Ingredients
Equipment
Method
- Melt the butter in a large dutch oven, or heavy bottomed pot, over medium-high heat. Add the onion, carrots, celery, and garlic. Sauté for 5 minutes, until softened.
- Add the flour and stir to combine. Continue cooking for 2 minutes, then stir in the chicken stock, milk, parsley, and thyme.
- Taste the broth and season with salt and pepper to your liking. Bring to a soft boil, add the chicken and peas, and continue to simmer while you prepare the dumplings.
- For homemade drop dumplings: Use a medium sized cookie scoop, or a tablespoon to scoop out the dough and form a ball, and add the dumplings carefully into the pot. Make sure to spread the dumplings out through the broth and lightly stir as you go so the dumplings are covered with the broth. Cover the pot and let the dumplings cook for 15 to 17 minutes, stirring occasionally, until cooked through.
- For canned biscuits: Cut the biscuits into quarters (each biscuit will be sliced into 4 equal pieces) and lightly toss them in flour and add them to the pot. Make sure to spread the dumplings out through the broth and lightly stir as you go so the dumplings are covered with the broth. Cover the pot and let the dumplings cook for 8 to 10 minutes, stirring occasionally, until cooked through.
- To check if the dumplings are cooked cut one in half and check for doneness. Serve hot with extra thyme on top, if desired.
