Homemade Chicken and Dumplings recipe is creamy, hearty, flavorful and comforting with the BEST tender, fluffy dumplings and easier to make than you think!
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What are chicken and dumplings?
Chicken and Dumplings is one of my favorite comfort meals! It’s a popular soup in the Southern and Midwest United States consisting of shredded chicken, onions and celery swimming in either a rich stew broth or creamy broth topped with a blanket of biscuit-style dumplings.
The dumplings are made with a simple dough consisting of milk, buttermilk, flour, etc. that is mixed together, then dropped by the tablespoon into the simmering soup to steam and cook. The dumplings can be formed into balls or rolled flat and cut into strips to create “noodles.”
The consistency of homemade Chicken and Dumplings comes down to personal taste. It varies from thin and brothy to rich and stew-like to rich and creamy to a very thick casserole-like consistency, eaten with a fork instead of a spoon. But no matter how you like it, Chicken and Dumplings is guaranteed to warm you from the inside out.
Why You’ll Love Homemade Chicken and Dumplings
Dumplings for Chicken and Dumplings
There are three types of dumplings you can use in this Chicken and Dumplings recipe: drop dumplings, (my favorite), biscuit dumplings, rolled dumplings/noodle dumplings. I’ve chosen drop dumplings in this recipe because they’re the lightest and fluffiest, but at the end of the day, it comes down to personal preference. I’ve included how to make each kind of dumplings below the “Tips and Tricks” section so you can choose your own adventure!
Chicken and Dumplings Recipe ingredients and substitutions
In addition the dumplings and chicken, this homemade Chicken and Dumplings recipe is made with simple, pantry friendly ingredients. The key to the complex flavor comes from building the layers of flavor by first browning the chicken, then sautéing the veggies and aromatic onions and garlic before adding the broth. In addition to chicken, you will need:
CAN I USE VEGETABLE BROTH INSTEAD?
I do not recommend vegetable broth because it does not have the chicken flavor which is crucial in this easy Chicken and Dumplings recipe. That doesn’t mean you can’t use vegetable broth, but it does mean the soup will not taste rich and flavorful.
CAN I USE FROZEN VEGETABLES?
Absolutely! Frozen vegetables are a great shortcut. Add the vegetables to the soup the same time you add the shredded chicken – no need to thaw.
What’s in Dumplings?
Let’s take a closer look at what you need to make this recipe (measurements in the printable recipe card at the bottom of the post):
What can I use instead of egg in dumplings?
While I love the addition of egg for the aforementioned reasons, it is not essential. If you omit the egg, increase the buttermilk to 1 cup and the butter to 8 tablespoons.
Can you use flour instead of cornmeal for dumplings?
If you don’t have cornmeal on hand, you can substitute with ½ cup all purpose flour.
How do you make buttermilk if you don’t have any?
If you do not have any on hand – don’t worry, I rarely do! You can make DIY buttermilk or sour milk for this recipe by adding 1 tablespoon vinegar or lemon juice to a measuring glass. Add enough milk (not nonfat) to equal ¾ cups. Give it a stir and let sit 5-10 minutes in order to activate and slightly curdle.
What Chicken for the Best Chicken and Dumplings Recipe?
I highly recommend chicken thighs (boneless or bone-in) for the Best Chicken and Dumplings recipe. I didn’t always use chicken thighs for my soup recipes, but once I started, there was NO going back. Chicken thighs are dark meat which means they are inherently juicier, richer tasting and produce far more tender chicken than chicken breasts. They are also harder to overcook and stay tender for days with a more palate pleasing texture, even when reheated for leftovers.
In addition, chicken thighs are browned first which adds an important depth of flavor to the overall soup as all those golden, flavorful bits become part of the broth.,
Can I use Chicken Breast for Chicken and Dumplings?
Absolutely! You can still use chicken breasts, but because they are leaner than chicken thighs, they will not be as juicy or as flavorful. If using chicken breasts, I suggest bone-in chicken breasts but boneless will also work. They will also need to be simmered longer than the thighs, closer to 20-25 minutes depending on their size.
Can I use Rotisserie chicken to make chicken and dumplings?
Yes! Rotisserie chicken is my second choice to use in easy Chicken and Dumplings after thighs. Rotisserie chicken comes lightly seasoned for an added depth of flavor and is a mix of both light and dark meat. It also comes perfectly tender and ready to slurp up.
To use rotisserie chicken, shred the chicken, discarding the bones and add about 3 cups shredded chicken to the soup when you would add the shredded chicken thighs.
Can I Use Leftover Chicken for Homemade Chicken and Dumplings?
Absolutely! Add about 3 cups shredded or chopped leftover chicken to the soup when you would add the shredded chicken thighs.
HOW TO MAKE CHICKEN AND DUMPLINGS
Let’s take a closer look at how to make this recipe with step-by-step photos (full recipe in the printable recipe card at the bottom of the post):
STEP 1: SEAR CHICKEN:
- Pat chicken dry with paper towels; sprinkle with salt and pepper. Drying the chicken allows the seasonings to stick. Allowing the chicken time to rest while you prep the veggies helps the seasonings penetrate the chicken.
- Sear chicken in a large Dutch oven/ soup pot until golden, about 2 minutes per side. Remove to a plate but leave drippings.
- Searing the chicken results in the Maillard reaction, in which amino acids and reducing sugars produce browning, and as we know, color= flavor! The delicious brown bits left in the bottom of the pan will be season the entire soup as they permeate the broth.
STEP 2: SAUTÉ VEGETABLES:
- Melt 3 tablespoons butter with 2 tablespoons olive oil over medium heat. Add onions, carrots and celery; sauté for 4 minutes scaping up the golden bits on the bottom of the pan. Add garlic and sauté for 30 seconds; sprinkle in flour then cook, stirring constantly for 2 minutes (it will be thick); don’t let flour stick to the bottom of the pot or it will burn later.
- The vegetables will not be completely tender at this point but will soften as they simmer with the soup.
- Cooking the flour gets rid of the raw flour smell and taste.
STEP 3: SIMMER SOUP:
- Stir in chicken broth, chicken bouillon, all seasonings, ½ teaspoon salt, bay leaf and chicken broth. Add chicken back to the pot.
- Cover the soup to bring to a simmer, then displace the lid so it’s partially covering the pot, with about a one-inch opening. Simmer the soup for 12-15 minutes or until chicken is tender enough to shred, stirring occasionally and replacing the lid. Meanwhile make dumpling dough.
Step 4: How to make Dumplings for Chicken and Dumplings
- Whisk buttermilk and egg together and place in the refrigerator while you simmer the soup.
- In a large bowl, whisk together the dry ingredients: flour, cornmeal, baking powder, baking soda, sugar, dried parsley, dried chives, salt and pepper.
- Remove buttermilk/egg mixture and add melted butter; stir until the butter forms small clumps.
- Stir buttermilk mixture into the flour mixture with a rubber spatula just until combined and the batter mixture slightly begins to pull away from the edges of the bowl; set aside.
STEP 5: ADD CHICKEN, HALF AND HALF & DUMPLINGS
- Remove chicken to a cutting board and shred into bite-size pieces once cool enough to handle.
- Whisk cornstarch with half and half until smooth then stir back into the pot. Bring the soup to a simmer.
- Using a greased tablespoon or #50 cookie scoop, drop dollops of dough into the soup, spacing them out a little.
STEP 6: SIMMER SOUP
- Cover pot and reduce heat to low. Cook for 15-20 minutes or until dumplings are cooked through.
How Long to Cook Dumplings
This Chicken and Dumpling recipe is pretty straightforward with the exception of knowing exactly when the dumplings are done. You don’t want to overcook the dumplings or they won’t be as tender – no one wants dry dumplings! You also don’t want to undercook the dumplings – if the center looks a little raw, let the dumplings steam for an additional 2 minutes. The dumplings are done when:
•They’re puffed up. The dumplings should about quadruple in size so they puff up and are touching each other.
•A toothpick comes out clean. Insert a toothpick or skewer into the center of a dumpling, if it comes out clean or with a few dry crumbs, the dumplings are done. If the toothpick has wet crumbs, then cover and cook an additional 2 minutes and try again.
•Cut a dumpling in half. The easiest, tell-tell way to see if the dumplings are done is to remove a dumpling to a cutting board and cut it in half.
CAN I MAKE HOMEMADE CHICKEN AND DUMPLINGS AHEAD OF TIME?
This homemade Chicken and Dumplings recipe is very simple, but it does require some prep work, as far as trimming the chicken and chopping vegetables. You can save time by:
•Trim chicken: trim off excess fat from chicken thighs then store chicken in an airtight container or freezer bag in the refrigerator for up to 24 hours.
•Chop vegetables: chop the vegetables and aromatic’s a couple days ahead of time, the night before dinner or just a few hours before cooking then store the veggies and aromatics in separate airtight containers in the refrigerator.
•Measure Spices: it doesn’t take long to measure out the spices, but you can certainly do it beforehand and store the mix in an airtight bag or container.
Chicken and Dumpling Recipe Variations
Chicken and Dumplings with Rolled Dumplings is also known as Chicken and Pastry, or simply “Chicken Pastry,” or “Chicken and Sticks.” You can make your own dough using shortening or an easy shortcut version using canned biscuits. To make, you will follow my Chicken and Dumplings recipe and simply replace the balls of dough with biscuit dough. Here’s how.
How to Make Chicken and Dumplings with Rolled Dumplings:
How to Make Chicken and Dumplings with Biscuits:
Chicken and Dumplings with Biscuits doesn’t produce as fluffy results or as much textural variety as from-scratch dumplings, but it is an easy shortcut especially if you can’t get your hands-on flour during this lockdown.
For this Chicken and Dumplings with Biscuits recipe, you will need TWO cans (16.3 oz. each) Pillsbury™ Grands!™ Southern Homestyle refrigerated Buttermilk Biscuits. Make sure you purchase buttermilk biscuits and not the flaky variety. Also, take care you purchase the Grands (aka large) cans of biscuits and not the small/regular biscuits otherwise your biscuits can dissolve into oblivion.
TO MAKE:
•Cut each biscuit into quarters.
•Lightly toss the pieces in flour to prevent them from sticking to each other.
•Shake off excess flour and add them to the simmering soup.
•Simmer, uncovered, for 8 minutes then check a biscuit for doneness by cutting in half. If the inside is still raw, continue to simmer for a few additional minutes but take care not to overcook or your biscuits can dissolve.
How to Make Bisquick Chicken and Dumplings:
Bisquick™ Chicken and Dumplings is the closest tasting to Chicken and Dumplings from scratch and is also a great alternative if you can’t get your hands on flour.
TO MAKE:
- In a medium bowl, add 2 cups Bisquick mix and 2/3 cup milk.
- Whisk until a soft dough forms.
- Drop dough by the tablespoons into simmering soup.
- Cook UNCOVERED over low heat 10 minutes, COVER and cook 10 minutes longer.
HOW TO MAKE OLD FASHIONED CHICKEN AND DUMPLINGS (whole chicken):
Old fashioned Chicken and Dumplings is made from scratch using both homemade dumplings and a whole chicken – it is actually much easier to make you’d think! All you need is a one 4-5 pound whole chicken cut into pieces. You can ask the butcher to cut the chicken up into pieces or you can do it yourself. If you’ve never cut up a chicken before, do a quick google search and watch a HOW-TO video. You really can’t go wrong and you don’t need to worry about it being pretty because you will be shredding the chicken anyway.
To make Old fashioned Chicken and Dumplings, you will use most of the same ingredients, but the method will change. Here’s how:
- Add chicken, onions, carrots and celery to a large Dutch oven/soup pot.
- Stir in all seasonings, ½ teaspoon salt, ½ teaspoon pepper, bay leaf and chicken broth.
- Cover and bring to boil. Reduce heat and simmer (covered) until chicken is cooked through and tender enough to shred, about 25 minutes. Meanwhile make dumpling dough.
- Transfer chicken pieces to a cutting board using tongs. Once cool enough to handle, discard skin and bones and shred chicken with your fingers into bite size pieces. Skim grease from broth and add chicken back to the pot.
- Whisk ¼ cup cornstarch with half and half until smooth then stir back into the pot.
- Using a greased tablespoon or #50 cookie scoop, drop dollops of dough into the soup, spacing them out a little. Bring the soup to a simmer, then reduce heat to low. Cook for 15-20 minutes or until dumplings are cooked through. You can check a dumpling by cutting it in half. Allow to sit for 10 minutes before serving to allow the dumpling to soak up some of the soup.
In addition to dumpling variations, Chicken and Dumplings from scratch is easy to customize with all sorts of add ins. Here are a few ideas:
PROTEIN VARIATIONS
Although this is Chicken and Dumplings recipe, it is a great springboard to make other soups as well using whatever protein you have on hand.
VEGETABLE VARIATIONS
I recommend sticking with the carrots and celery but you can also add any other vegetables such as:
How to make Chicken and Dumplings Recipe gluten free?
If you want to make gluten-free Chicken and Dumplings from scratch, then use gluten-free baking flour such as Bob’s Red Mill 1 to 1 baking flour – the rest of the ingredients are gluten-free.
Best Chicken and Dumpling Recipe Tips
Chicken and Dumplings is surprisingly easy to make but there are a few helpful tips and tricks for the BEST Chicken and Dumplings:
TIPS FOR DUMPLINGS
TIPS FOR SOUP
How to Thicken Chicken and Dumplings
Chicken and Dumplings are a “choose your own adventure” when it comes to the consistency. Some connoisseurs are adamant that homemade Chicken and Dumplings should be rich and stew-like; others argue it should be luxuriously creamy, others believe it should be less like a soup and instead very thick and casserole-like, eaten with a fork instead of a spoon.
I personally find rich and creamy Chicken and Dumplings to be 100% heavenly, so that is the recipe I’m sharing with you today, but don’t worry, I’ve included how to modify the recipe to suit your tastes.
FOR CREAMY CHICKEN AND DUMPLINGS:
This homemade Chicken and Dumplings recipe doesn’t require any cans of condensed soups to emerge delightfully creamy. The creamy consistency is achieved by first sautéing the vegetables in butter and olive oil so they soften and drink up flavor. Next, we create a roux by stirring in all-purpose flour and cooking for a couple of minutes then stirring in chicken broth. Finally, the soup is finished by whisking cornstarch with half and adding to the soup to simmer with the dumplings. This slurry further thickens the soup, but most importantly adds a creaminess – so it’s not just thick – but thick and creamy.
FOR GRAVY-LIKE CHICKEN AND DUMPLINGS:
The roux in the recipe creates a gravy-like broth similar to white country gravy. It adds body and richness without creaminess. If you would like an even thicker broth, you can either add a cornstarch slurry or flour and butter paste before you add the dumplings.
•Cornstarch slurry: whisk ¼ cup water with 2 tablespoons cornstarch with a fork until smooth. Whisk the slurry back into the soup and simmer until thickened, about 5 minutes. Repeat if needed but keep in mind the soup will continue to thicken once you simmer the dumplings.
•Flour and butter: mix equal parts flour and softened butter together with a fork so it becomes a thick paste. You will want 2-3 tablespoons each, depending on how thick you want the soup. Add it to the soup, stir, and simmer until thickened, about 5 minutes, keeping in mind the soup will continue to thicken once you simmer the dumplings.
FOR BROTHY/THIN CHICKEN AND DUMPLINGS:
If you prefer your easy Chicken and Dumplings from scratch on the thin, brothy, side, then simply omit the flour and cornstarch and replace the half and half with low sodium chicken broth.
What Goes with Chicken and Dumplings?
This easy Chicken and Dumplings recipe is practically meal-in-one complete with protein, veggies and bread. In addition, we like to serve with a refreshing salad and fruit such as:
Best Chicken and Dumplings Recipe storage
HOW DO I REHEAT CHICKEN AND DUMPLINGS RECIPE?
The flavors of this Chicken and Dumplings recipe get even better the next day and I love how the dumplings continue to soak up the broth.
•Storage: store Chicken and Dumplings in an airtight container in the refrigerator for up to 5 days.
•Microwave: transfer individual servings to a microwave-safe dish and microwave for 2 minutes; stir around the dumplings, then continue to microwave for 30-second intervals, if needed.
•Stove: Heat soup over medium low heat, gently stirring occasionally around the dumplings, until heated through.
Can you freeze chicken and dumplings?
As a general rule of thumb, creamy soups do not freeze well as the texture can become unpleasantly grainy as the dairy and fat separate. You can still freeze the soup with these expectations, or omit the half and half when freezing. Alternatively, you can swap the half and half for evaporated milk (see tips below).
To freeze:
•Cook: Cook the Chicken and Dumplings recipe according to recipe directions.
•Cool: Allow soup to cool completely before freezing to preserve the integrity of the ingredients and prevent it from entering the “danger zone.”
•Package: Transfer soup to an airtight freezer-safe container, taking care thatthe dumplings are on top.
•Freeze. Freeze for up to 3 months.
•Defrost/Reheat. When ready to use, defrost overnight in the refrigerator, then reheat in the microwave or stove according to the aforementioned instructions.
Freezing Chicken and Dumpling Soup Tips:
•Leave out the half and half if you plan to freeze, then it will freeze and thaw without becoming grainy.
•Regular (not low-fat) evaporated milk, or heavy cream freeze much better than half and half -the higher the fat content, the better it freezes. If you think you might freeze leftovers of this homemade Chicken and •Dumplings recipe, then plan on using either of these alternatives.
If freezing with half and half, reheat the thawed soup very gently over low heat to help incorporate the cream back into the soup.
•If freezing with half and half, add some fresh cream or softened cream cheese to improve the grainy texture.
Chicken and Dumpling Recipe tools
•Cookie scoop: makes cooking life so much easier! A simple squeeze releases cookie dough, dumpling dough, meatballs, melon, sorbet, ice cream etc. instantly making cooing/baking a breeze! This cookie scoop is is made from 18/8 stainless steel, and won’t rust or corrode and is dishwasher safe.
•Dutch oven: is one of my most used pots! Dutch ovens are ideal for soups with their superior heat distribution and retention for even cooking. I have both a more expensive Le Creuset (keep in mind the price varies by color) and a less expensive Cuisinart (not sold on Amazon) which both work excellent. This less expensive AmazonBasics also has excellent reviews.
•Quality Knives: a chef’s knife will be your most used kitchen tool by far!Quality knives make prep time much quicker and are important for safety as well. If you’re concerned about moola, please remember that your best chef knives, depending on how hard you use them and how well you take care of them, can easily last 25 years or more. I love my •Wusthof but there are hundreds of less expensive knives with great reviews such as this one.
•Cutting Board: I use my big solid cutting board daily so it’s worth the investment. This extra-large cutting board allows you to prep all your veggies on one surface and the bamboo is easier on knives than plastic.
•Garlic press: I use this every single day! It is the ultimate garlic press- it is easy-to-use, easy-to-clean and minces garlic with one squeeze. Unlike other presses, this garlic press has beveled holes that finely cut the clove rather than bruising it, bringing out the best flavor.
•Onion chopper: onions make me cry like crazy so I LOVE this onion chopper! It’s made with stainless steel discs for chopping/dicing the hardest vegetables/cheeses with 1 easy motion. It’s also backed by a lifetime warranty- and I can guarantee way less tears!
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Homemade Chicken and Dumplings
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Ingredients
Soup
- 4 tablespoons olive oil divided
- 3 tablespoons unsalted butter
- 1 pound boneless skinless chicken thighs patted dry OR rotisserie chicken (see notes)
- salt and pepper
- 1 large onion diced
- 4 stalks celery chopped ½-inch thick
- 4 medium carrots chopped ½-inch thick
- 1/4 cup all-purpose flour
- 8 cups low sodium chicken broth
- 4-6 cloves garlic minced
- 1 teaspoon chicken bouillon or better than bouillons
- 1 tablespoon dried parsley
- 1/2 tsp EACH dried oregano, dried basil, dried thyme
- 1 bay leaf
- 2 cups half and half or evaporated milk
- 2 tablespoons cornstarch
Dumplings:
- 1 1/2 cups flour
- 1/2 cup yellow cornmeal
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 tsp EACH dried parsley, dried chives, salt, sugar
- 1/4 teaspoon pepper
- 3/4 cup buttermilk (see DIY in notes)
- 1 egg
- 5 tablespoons unsalted butter melted and cooled slightly (about 5 minutes)
Instructions
- For the dumplings, whisk buttermilk and egg together in a measuring glass/small bowl and refrigerate until needed.
- Heat 2 tablespoons oil over medium-high heat in a large Dutch oven/soup pot. Season chicken with ½ teaspoon salt and ½ teaspoon pepper then sear until golden, about 2 minutes per side. Remove to a plate but leave drippings.
- Melt 3 tablespoons butter with 2 tablespoon olive oil over medium heat. Add onions, carrots and celery; sauté for 4 minutes scaping up the golden bits on the bottom of the pan. Add garlic and sauté for 30 seconds; sprinkle in flour then cook, stirring constantly for 2 minutes (it will be thick); don’t let flour stick to the bottom of the pot or it will burn later. You can add additional oil if needed.
- Stir in chicken broth, chicken bouillon, all seasonings, ¼ teaspoon salt, bay leaf and chicken broth. Add chicken back to the pot. Cover the soup to bring to a simmer, then displace the lid so it’s partially covering the pot, with about a one-inch opening. Simmer the soup for 12-15 minutes or until chicken is tender enough to shred, stirring occasionally and replacing the lid. Meanwhile, make dumpling dough.
- Dumplings: In a large bowl, whisk together the dry ingredients. Stir melted butter into buttermilk/egg mixture until small clumps form.
- Stir curdled buttermilk mixture into the flour mixture with a rubber spatula just until combined and the batter mixture slightly begins to pull away from the edges of the bowl – DON’T overmix; set aside.
- Once chicken is tender, remove to a cutting board, shred and add back to the pot. Whisk cornstarch with half and half until smooth then stir back into the pot. Bring the soup to a gentle simmer.
- Using a greased tablespoon or #50 cookie scoop, drop dollops of dough into the simmering soup, spacing them out a little. Cover, then reduce heat to low. Cook for 15-20 minutes or until dumplings are cooked through. You can check a dumpling by cutting it in half. Allow the soup to rest for 10 minutes before serving to allow the dumpling to soak up some of the soup. Season individual bowls with additional salt and pepper to taste.
Notes
TIPS AND TRICKS
Chicken and Dumplings is surprisingly easy to make but there are a few helpful tips and tricks for the BEST Chicken and Dumplings:TIPS FOR DUMPLINGS
- DIY buttermilk/sour milk: Add 1 tablespoon vinegar or lemon juice to a measuring glass. Add enough milk (not nonfat) to equal ¾ cup. Give it a stir and let sit 5-10 minutes in order to activate.
- Use Cornmeal. Cornmeal not only adds a delightful nutty corn flavor but promotes superior texture and prevents the dumplings from becoming gummy.
- Clumps are good! Combining the buttermilk, egg and melted butter is the key to tender biscuits. As the warm, melted butter mixes with the cold buttermilk/egg, small clumps of hardened butter form, making it look curdled. The curdled butter bits are what aerate the dough and create the ideal texture without having to cut the butter into the flour.
- Don’t over-mix! After the wet ingredients are added to the dry ingredients, stir the dough slowly and gently just until it comes together. You want your dough to be loose and well-aerated. Over-mixing causes the gluten in the flour to form elastic gluten strands which result in a dense, chewy tough, texture. Stop mixing as soon as you see the dough is combined and starts to pull away from the bowl.
- Don’t pack dumplings. Use a cookie dough scoop or spoon to form your dumplings – don’t shape the dough with your hands after it is scooped as manipulating the dough packs the dough and will create tough, chewy dumplings.
- Cover and don’t peak! After you add the dumplings, make sure to cover the pot so the dumplings can steam and cook evenly to light and tender perfection. Resist the urge to lift the lid until it’s time to check for doneness. If you lift the lid, all the beautiful steam escapes and the dumplings will start to boil instead of steam as the pot builds up steam again. If you don’t have a lid for your pot, cover as tightly as you can with foil.
- Have fun! Dumplings are a match made in heaven to create Chicken and Dumplings but the dumplings can also be added to any soup! Drop dumplings into Minestrone Soup, Chicken Corn Chowder, your post-holiday turkey soup etc. You can’t go wrong with these gorgeous dumplings!
TIPS FOR SOUP
- Use chicken thighs. This easy Chicken and Dumplings recipe will work with chicken breasts or chicken thighs, but for the best flavor and most juicy chicken, use chicken thighs or shredded rotisserie chicken.
- Rotisserie chicken. Add about 3 cups shredded chicken to the soup when you would add the shredded chicken thighs. I like to stock shredded chicken or rotisserie chicken portioned into 3 cup freezer bags so I always have chicken ready to add to any soup.
- Customize vegetables. In addition to the mirepoix, you can add whatever veggies you have on hand or mix it up just for fun! Green beans, corn, potatoes, zucchini, etc. would all be delicious. Just be aware most vegetables will not need the full cook time – see my detailed instructions in the Variations section.
- Vegetable size. Chop carrots and celery at least ½-inch thick because they are going to simmer for longer than many soups. Avoid chopping your vegetables too thin or they can become mushy.
- Half and half substitute. If you don’t have half and half, use half milk and half heavy cream or use evaporated milk.
- Don’t burn flour. Don’t let flour stick to the bottom of the pot or it will burn later. You can add additional oil if needed if the flour is sticking.
- Consistency. You can make this Chicken and Dumplings recipe creamier, more gravy-like or thin and brothy. See my section on how to adjust consistency.
- Don’t stir at the end of cooking. Once your pot is blanketed with gorgeous, fluffy dumplings, don’t stir or the dumplings can break apart.
PREPARE AHEAD
This homemade Chicken and Dumplings recipe is very simple but it does require some prep work as far as trimming the chicken and chopping vegetables. You can save time by:- Trim chicken: trim off excess fat from chicken thighs then store chicken in an airtight container or freezer bag in the refrigerator for up to 24 hours.
- Chop vegetables: chop the vegetables and aromatic’s a couple days ahead of time, the night before dinner or just a few hours before cooking then store the veggies and aromatics in separate airtight containers in the refrigerator.
- Measure Spices: it doesn’t take long to measure out the spices, but you can certainly do it beforehand and store the mix in an airtight bag or container.
HOW TO FREEZE
As a general rule of thumb, creamy soups do not freeze well as the texture can become unpleasantly grainy as the dairy and fat separate. You can still freeze the soup with these expectations, or omit the half and half when freezing. Alternatively, you can swap the half and half for evaporated milk which freeze better.- Cook the Chicken and Dumplings recipe according to recipe directions.
- Cool the soup completely before freezing to preserve the integrity of the ingredients and prevent it from entering the “danger zone.”
- Transfer soup to an airtight freezer safe container, taking care the dumplings are on top.
- Freeze for up to 3 months.
- When ready to use, defrost overnight in the refrigerator.
- Reheat the thawed soup very gently over low heat to help incorporate the cream back into the soup. If freezing with half and half, add some fresh cream or softened cream cheese to improve the grainy texture if desired.
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Cathy Chavez says
I just absolutely love your recipes! The directions, explanations, etc… are the best! The only thing that I have a problem with is adjusting the number of servings in the little box provided. I know it is a me problem… sorry! Thank you for sharing your wonderful, easy to make and creative recipes with us.
Jen says
Thank you for your kind words Cathy, I’m honored you’re loving my recipes and so glad you find the details helpful. I am definitely having a problem with my recipe plugin right now – it is showing r servings for every recipe and as you’ve noticed not adjusting. I have an email into the developer and hopefully it can be resolved soon. Sorry for the inconvenience!
Naomi C. says
Oh my goodness this looks good! I was born and raised in the South and I remember my Mother made the best chicken and dumplings! She didn’t make it often and I imagine it was because of the work involved in rolling and cutting the dumplings. But those dumplings were so good! I miss her and those dumplings and all of her cooking. She was a good cook. This will definitely be something I will make. Thanks Jen!
Jen says
Thank you Naomi! Your mother’s chicken and dumplings sound wonderful and so does your mother! I hope you’ll feel her love as you eat this version. Hugs!
Bonnie Tsutsumi says
Thanks for providing all the variations and substitutes. This makes it so much easier to make. It’s tough having all the ingredients in the pantry when we’re sheltered in. Comfort food at its best & delicious. I love your recipes!
Jen says
You’re so welcome Bonnie, I’m glad you find them helpful! Thank for your kind words and for making my recipes!
Nancy Parlo says
Hi,
ThIs looks fabulous but I am having a problem. Read ALL they way through your very thorough suggestions and directions but the recipe shows no ingredients amounts or “0”. Anxious to try!
Thanks,
Nancy
Jen says
Hi Nancy, I’m sorry you’re not seeing the measurements but the recipe at the bottom includes all of the ingredients and amounts. You can use the “jump to recipe” button at the very top of the page to skip directly to the recipe. Let me know if you still can’t find it.
JoAnna Boatmun says
This looks so delicious! Not only do you have recipes that sound so good but you also take the best pictures of the food which is what ultimately makes me want to try it. Although I’ve made Chicken and Dumplings before (my dad taught me how) this recipe looks so good I’m going to follow your recipe exactly because it just looks so much better! I like the drop dumplings the best as well. I’ve tried the canned biscuits (just gross) and I’ve gone to the trouble of making the noodle type dumplings and just didn’t care for them either. I guess it’s because my dad always made the drop dumplings so they will always remind me of him. He passed away unexpectedly one evening almost two years ago and I miss him so much. Thank you for sharing your life and recipes with us and I just can’t wait to try this one. 🙂
Jen says
Hi JoAnna, thank you so much for your kind words! I’m so sorry about your loss. What a sweet memory of your dad helping you make Chicken and Dumplings! I hope you feel his love while you enjoy this version xoxox
Lindy says
Well worth the effort! This was fabulous, as are all your recipes!!
Jen says
Thank you so much Lindy, I’m so happy to hear it was a winner!
Jeanne Harned says
Another great recipe! The flavor is outstanding and the dumplings to die for. The only thing I will change next time is to add more chicken. YUM
Jen says
Thanks so much Jeanne, I’m so pleased you enjoyed it!
Justine Doughty says
I made this tonight for the first time and it went straight into my treasured home recipe collection. My kids loved it and my husband went back for seconds – which he never does. I couldn’t find corn meal here in the UK, so used half the amount specified of polenta and half more flour and the dumplings turned out beautifully. Love this site and have signed up for real plans! Thanks for posting!
Jen says
Thank you so much for taking the time to comment Justin and make my day! I’m honored this Chicken and Dumplings went into your “treasured home recipe collection” – the ultimate compliment! Thanks for sharing your tip about half polenta/flour – I’m sure many readers will find that helpful.
Jane says
Thank You for sharing. I look forward to trying your recipe. I use a mixture of corn meal and flour for my cornbread. Can I use it in place of straight corn meal?
Jen says
Hi Jane, I’m sorry I’m not sure I understand your question. This recipe uses both cornmeal and flour. I don’t suggest adjusting the proportions for the best flavor/texture. Enjoy!
Nancy Robbins says
This is one of the best recipes I’ve made off of Pinterest! The seasoning is fantastic! I do love all the information given about the recipe such as substitutes, different ways to make things, and just things that make it easier for me and others. This was my first time making chicken and dumplings! I definitely picked the right recipe! Thanks!
Jen says
Thank you so much for your awesome comment/review Nancy! I’m so pleased you loved the soup and found the information helpful! I hope you enjoy exploring my other recipes!
Janay Moss says
Ok…
1.First of all…this recipe made me go out and FINALLY buy a Dutch Oven. I have been wanting one for SO long and me wanting to have this sealed the deal for me.
2. Secondly…before putting the biscuits on top, I tasted the soup and OMG. I was in heaven. It is so delicious and creamy. The depth of flavor is unmatched.
3. Question, how do I get the biscuits to be browner on the top for the next time!? I wanted some more color on them. What do you recommend?
Jen says
I’m so happy for you and your new Dutch oven – yay! I’m also pleased you loved the soup! As far as getting more color on the dumplings, you can get more color by brushing them with an egg wash – 1 egg mixed with 1 TBS water. Good luck!
Erin says
This is SO GOOD. Another amazing recipe from CC!!
Jen says
Thank you so much Erin!
Jessica says
Hey Jen, I needed some comfort food this afternoon and knew I could come to your site and find the perfect thing. I had every single ingredient on hand, because quite frankly, I make a LOT of your recipes. This was amazing!
I just recently made your company mashed potatoes for Easter & they were amazing too! This is coming from a long line of amazing women cooks who agreed.
Thank you for your amazing detailed recipes. I seriously love just reading your content.
Jen says
Thanks for making my day Jessica! I’m so pleased these chicken and dumplings hit the spot! I’m honored you make so many of my recipes and actually like reading the content ;)! Thank you for being such a loyal follower! xo
Charity says
Good grief this is unbelievable! I love ALL your recipes. The detail, pics, variations, DIY & theory component are the extra gravy on top. I learn so much from each one. It must be a lot of work so a big THANK YOU from all of us.
I don’t even bother googling or using other sites anymore because I know if I want the best savory flavor, this is where it’s at!
I put mine under the broiler a few minutes to give a bit more color to the dumplings & have a bit of a crispy top. And I added hot Italian sausage (cooked them whole in the pot so there wouldn’t be too much of the flavor & cut them up at the end). So delicious, my mouth is watering just typing this comment!
Ya ROCK!!
Jen says
Wow thanks so much Charity for your kind and encouraging words! SO sorry for this much overdue response but I just wanted to say Happy New Year and I hope you are continuing to enjoy my recipes and trying out new flavors in the kitchen!
Candice says
Can I Do This Is My Crockpot? Any Tips If So?
Jen says
Hi Candice, I wouldn’t make this in the crockpot, sorry!
radhaks says
i have made this recipe and it’s absolutely awesome. I’d like to add some cheese to the dumplings…any thoughts as to whether replacing 1/2c of flour w cheese would be OK or just add 1/2c cheese to existing dumpling recipe? Also, I like some crispy browning to dumplings to offset the creamy soup…would baking the dish in the oven (without lid) once dumplings are added, yield such a result (almost like a biscuit covered chicken stew)?
Jen says
I’m so pleased you love this recipe! I would add the cheese to the existing recipe. I think baking the recipe once you add the dumplings would help brown them, great idea. Please let me know how it goes!
Lora says
I sound like a broken record but this is yet another winner. So, so delicious. You have a gift for building flavors that is unmatched. Thank you for another great recipe!
Jen says
I love the sound of your record Lora, thank you so much!
Louise says
Loved this recipe as it was super tasty. Will definitely make it again
Jen says
Thanks so much Louise, I’m so pleased it will be on repeat!
Megan says
I was wondering if I could put the soup/stew base over maybe egg noodles when I don’t have all the pantry ingredients for dumplings and it would still turn out?
Jen says
Yes! That would be delicious!
Annette Daniel says
How far ahead can I make my dumplings
Jen says
Although best made fresh, the dumplings can be made ahead of time and frozen. Thaw for at least 30 minutes before dropping the dumplings into the soup. I wouldn’t refrigerate because the leavening agents will weaken more. Enjoy!
Jennie says
The flavors of this recipe are wonderful- the only question I have is if I can make the biscuits without the corn meal?
Jen says
Absolutely! Omit the cornmeal and increase the flour to 2 cups.
Holly Mulloy says
I can’t see when to add the evaporated milk and cornstarch in the cooking process.
Jen says
It’s in Step 7: Once chicken is tender, remove to a cutting board, shred and add back to the pot. Whisk cornstarch with half and half….
Enjoy!
April W says
Another amazing recipe! I made this last week with chicken thighs and browned them in the Dutch oven, and it was delicious! I made it again tonight but I used the meat from rotisserie leg pieces. It was good but it seemed to be missing flavor. I’m guessing it was missing the flavor from brown bits. Have you run into this issue and do you have any suggestions?
Jen says
Hi April! Thanks so much for trying out this recipe and I’m so glad that you loved it! But I’m sorry that using rotisserie chicken didn’t have the depth of flavor you were expecting. Cooking the thighs will give it a touch more flavor than the rotisserie chicken. Adding part of the chicken carcass next time to the broth while cooking will help boost the flavor when using rotisserie chicken. I hope that helps!