Chicken and Dumplings recipe is a family favorite and a Southern classic comfort food dinner. Thanks to the help of a store bought rotisserie chicken paired with fresh ingredients this meal comes together in under an hours time.
There is nothing more comforting for the soul than a big bowl of Chicken and Dumplings on a cold night. This is what I call comfort food in a bowl. A thick homemade rich broth studded with bite-size pieces of carrots, celery, and onions are cooked until soft. Then you make homemade dumplings which are much easier than you might realize. I love to add a variety of herbs in my dumplings to give them a deeper flavor profile. If you don’t have the herbs or you simply don’t like them you can leave them out. I also give you other ideas below on how to make dumplings that are semi-homemade using other store-bought ingredients.
Table of contents
Why This Recipe Works
My chicken and dumplings recipe is made in under an hour.
Store bought cooked rotisserie chicken helps speed up the cooking process.
Quick and Convenient – My Chicken and Dumplings recipe is designed to be a quick and convenient option for a comforting dinner. With the use of a store-bought rotisserie chicken, the cooking process is significantly accelerated, allowing you to enjoy this classic dish in under an hour.
Homemade Rich Broth – The heart of this recipe lies in a homemade rich broth that forms the base of the Chicken and Dumplings. The broth is made flavorful with bite-sized pieces of carrots, celery, and onions, creating a satisfying and nourishing soup. This hearty broth is not only delicious but also contributes to the comforting nature of the dish.
Versatile Dumplings – The recipe offers a homemade dumpling option that enhances the overall flavor profile. These dumplings are made with a variety of herbs, providing a deeper and more complex taste. However, Katie also provides alternatives for semi-homemade dumplings using store-bought ingredients, making the recipe adaptable to different preferences and time constraints.
Efficient Cooking Process – The recipe encourages multitasking, with the homemade dumplings being prepared while the vegetables and broth are simmering on the stovetop. This efficiency allows for a streamlined cooking process, making it manageable for those with busy schedules.
Comfort Food Appeal – I emphasize the comfort food aspect of Chicken and Dumplings, highlighting its soul-warming qualities. The combination of a thick, homemade broth with tender vegetables and flavorful dumplings creates a bowl of comfort that’s perfect for cold nights or whenever you’re in need of a hearty, satisfying meal.
Ingredients
- Chicken – I purchase a store bought cooked rotisserie chicken to speed up the process of making chicken and dumplins. You can also make your own whole chicken and pull the meat off.
- Veggies – I like to use a mix of onion, garlic, carrots, and celery.
- Broth – I like to use boxes of chicken broth or homemade chicken stock.
- Dairy – You will need butter, Evaporated Milk, and 2% milk for this recipe.
- Seasonings – Poultry seasonings, bay leaf, Salt, Black Pepper, Dried Parsley and Dried Thyme
- Dry Goods – All purpose flour and baking soda are all you need for the base of the soup and dumplings!
Directions
Melt – Preheat a large stock pot with the butter on low.
Saute – While the butter melts, peel and dice the carrots, onions, and celery. Then saute the vegetables in butter on medium heat for 10 minutes. Add the garlic and cook for 30 seconds. Add the garlic and cook for 30 seconds. Then add in the flour and stir until the vegetables are coated.
Pour – Pour the evaporated milk and chicken stock to the pot and mix well. Add the bay leaf and poultry season then bring to a boil, and cook while you make the dumplings.
How to Make Homemade Dumplings
MIX – In a large bowl, place the all purpose flour, baking powder, salt, pepper, parsley, and thyme. Mix to ensure no clumps.
Pour the milk and butter into the center of the dry ingredients. Mix until a doughy ball forms.
Place the shredded chicken into the soup mixture.
Then using a small or medium sized cookie scoop begin to scoop the dumpling dough and drop into the boiling liquid.
Once all the dumplings have been placed in the pot, carefully push the dumplings down to partially submerge them. Reduce the heat to low, place the lid on the pot and simmer for 10-15 minutes.
Once the dumplings are cooked through begin ladling into bowls.
FAQs
Here are a few of the most frequently asked questions when making Chicken and dumplings recipe.
Chicken and dumplings taste like a cross between chicken noodle soup and a thick stew. The broth over time in the chicken and dumplings thickens to make a creamy and very flavorful base. Dough that is cooked in the broth and helps to thicken the broth and also forms into dumplings. The dumplings are pillow like and taste like a cross between a noodle and a potato.
Absolutely, if you don’t have a cookie scoop you can use your hands to pinch off a little piece of the dough and roll into a ball.
Yes, you can technically poach chicken breast or boneless skinless chicken thighs in the broth prior to adding dumplings. Depending on the size of the chicken will need to boil it for at least 15-20 minutes or until the internal temperature reaches 165 degrees Fahrenheit. However, I like the ease of pulling cooked chicken and placing into the broth just before dumplings are added.
Chicken and dumplings is a thicker soup almost a stew thanks to the dumplings it helps thicken the broth.
Recipe Tips and Tricks
Here are all my tips and tricks whenever I make my Chicken and Dumplings Recipe.
- Sifting – Feel free to sift the dry ingredients for the dumplings before mixing together.
- Perfecting Dumpling Texture – Achieving the ideal texture for dumplings involves a delicate balance. When forming the dumplings, handle the dough gently to avoid overmixing, which can result in dense dumplings. Drop spoonfuls of dough onto the simmering broth without stirring too much to allow the dumplings to steam and cook evenly. Consider covering the pot with a lid during the last few minutes of cooking to ensure the dumplings are thoroughly cooked but still tender.
- Customizing with Vegetables and Herbs – Customize your chicken and dumplings by experimenting with a variety of vegetables and herbs. While the classic combination of carrots, celery, and onions is wonderful, feel free to add other vegetables like peas, mushrooms, or even spinach for added color and nutrition. Experiment with herbs in both the broth and dumplings to tailor the flavor to your preferences. Fresh parsley, chives, or a squeeze of lemon juice can add a refreshing touch to the finished dish.
- Dumplings – There are a few ways you can make dumplings. I make the dumplings from scratch for this recipe but here are a few other options:
- Jiffy Mix – You can use a small box of Jiffy Biscuit Mix, mixed with ½ cup warm water and 1 teaspoon parsley. Scoop the mix into a small cookie mix and drop into the pot when the recipe calls for adding dumplings.
- Canned Biscuits – You can use a small refrigerated can of biscuit dough. Cut them into four pieces and use when the recipe calls for dropping in biscuits.
Comfort Food Recipes
Still craving comfort food? Here are a few of my favorite comfort food recipes.
If you make this Chicken and Dumplings Recipe, I would be honored and love for you to take the time to leave a star rating and comment! I spend hours developing and testing these recipes, and always love to hear feedback and user experience!
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Chicken and Dumplings Recipe
Equipment
- Stove Top
- Mixing Bowl
- Measuring Spoons
- Knife
- Cutting Board
- Silicone Spoon
- Soup Pot
Ingredients
- 4 tablespoons butter
- 2 carrots peeled and diced or thinly sliced
- 1 medium onion chopped
- 2 celery ribs diced
- 2 Garlic cloves pressed
- 2 tablespoons All Purpose Flour
- 12 ounces Evaporated Milk
- 32 ounces chicken broth
- 1 bay leaf
- 1 teaspoon poultry seasoning
- 4 cups Shredded Cooked Chicken
- Salt and freshly ground black pepper to taste
For the Homemade Dumplings
- 2 cups All Purpose Flour
- 4 teaspoons Baking Powder
- ½ teaspoon Salt
- ⅛ teaspoon Black Pepper
- 1 teaspoon Dried Parsley
- 1 teaspoon Dried Thyme
- 4 tablespoons Melted Salted Butter
- ¾ cup 2% Milk
Instructions
- Preheat a large stock pot with the butter on low.
- While the butter melts, peel and dice the carrots, onions, and celery. Then saute the vegetables in butter on medium heat for 10 minutes. Add the garlic and cook for 30 seconds. Then add in the flour and stir until the vegetables are coated.
- Pour the evaporated milk and chicken stock to the pot and mix well.
- Add the bay leaf and poultry season then bring to a boil, and cook while you make the dumplings.
How to Make Homemade Dumplings
- In a large bowl, place the all purpose flour, baking powder, salt, pepper, parsley, and thyme. Mix to ensure no clumps.
- Pour the milk and butter into the center of the dry ingredients. Mix until a doughy ball forms.
- Place the shredded chicken into the soup mixture then using a small or medium sized cookie scoop begin to scoop the dumpling dough and drop into the boiling liquid.
- Once all the dumplings have been placed in the pot, carefully push the dumplings down to partially submerge them. Reduce the heat to low, place the lid on the pot and simmer for 10-15 minutes.
- Once the dumplings are cooked through begin ladling into bowls.
Notes
- Sifting – Feel free to sift the dry ingredients for the dumplings before mixing together.
- Dumplings – There are a few ways you can make dumplings. I make the dumplings from scratch for this recipe but here are a few other options:
- Jiffy Mix – You can use a small box of Jiffy Biscuit Mix, mixed with ½ cup warm water and 1 teaspoon parsley. Scoop the mix into a small cookie mix and drop into the pot when the recipe calls for adding dumplings.
- Canned Biscuits – You can use a small refrigerated can of biscuit dough. Cut them into four pieces and use when the recipe calls for dropping in biscuits.
Kimberly
Hi Katie! Do you think the evaporated milk could be subbed with almond or oat milk? I’m not sure about the consistency of evap. milk…
Thanks!
Bernard Wojciechowski
Katie, I went to school with 2 brothers whose last name was Jasiewicz.I’m Polish too. See if you had relatives who lived in Brooklyn Park Maryland. Anyhow,love your recipes and I’m going to make the dumplings. I’ll let you know how they came out. Do you do any Salmon Cakes from the can? Bernie Catonsville,Maryland
Katie
Hi Bernard, thank you for reaching out. I do not know of any family in Maryland. Just New York and Florida. I hope you enjoy the chicken and dumplings as much as we do! I do not have any with canned salmon, but you could replace the fresh salmon with canned with my black bean salmon croquette recipe.