How To Make The BEST Homemade Chicken and Dumplings

This homemade chicken and dumplings recipe is truly the ultimate comfort food! Don’t just take my word for it; the rave reviews speak for themselves! Prepared in a single pot, this rich and creamy chicken soup is brimming with large, fluffy dumplings, all made from scratch in mere minutes. Get ready to experience the best chicken and dumplings you’ve ever tasted!

Why This Chicken and Dumplings Recipe is Unbeatable

Chicken and dumplings hold a special place in my family’s heart. It’s our go-to dish whenever we crave comfort food. You’ll often find a generous pot of these creamy delights gently simmering on our stove. My lifelong quest for the perfect chicken and dumplings recipe has finally culminated in this one, and I’m thrilled to share it with you. Here’s why I’m confident you’ll adore it just as much as we do:

Effortlessly Simple: While this chicken and dumplings recipe boasts a homemade touch, it’s surprisingly easy to whip up in under an hour. The fact that it’s a one-pot wonder also means cleanup is a breeze!
Ultimate Creamy Comfort: The secret to the incredibly creamy broth lies in the butter and a can of evaporated milk. This combination creates a luxurious texture that’s just perfect for those cold evenings. A warm bowl of homemade chicken and dumplings is like a comforting embrace from grandma herself.
Heavenly Fluffy Dumplings: The star of this dish is undoubtedly the light and fluffy homemade dumplings. Made from scratch in minutes using common pantry ingredients, you’ll be hooked from your very first bite!
Incredibly Versatile: I’ve included instructions for using both raw and cooked chicken, such as rotisserie chicken, providing flexibility based on what you have available. Plus, I’ve got you covered with gluten-free modifications. For an even quicker version, you can even use canned biscuit dumplings to save a step!

Craving flat, rolled dumplings instead? Be sure to check out my southern chicken and dumplings recipe!

Drop dumpling ingredients.

Essential Ingredients for Perfect Chicken and Dumplings

Before we begin, I always recommend gathering and prepping all your ingredients. This recipe comes together quickly, so having everything ready to go ensures a smooth cooking process. Below, you’ll find some helpful notes on the key ingredients for this homemade chicken and dumplings recipe. For the complete ingredient list and precise measurements, be sure to scroll down to the recipe card at the bottom of this post!

Vegetables: I love the classic combination of onion, carrots, celery, and garlic as the aromatic base for this soup. Feel free to add other vegetables like peas, stirred in just before adding the dumplings, if you wish. Even if you prefer a simpler soup, I highly recommend including the onion and garlic for their essential flavor!
Evaporated Milk: Evaporated milk is the key to achieving that extra creamy broth without the heaviness of heavy cream. If you don’t have evaporated milk, whole milk or half-and-half make suitable substitutes.
Chicken: For speed and convenience, I often use a store-bought rotisserie chicken or pre-cooked shredded chicken. It significantly cuts down on prep time. However, I’ve also included instructions for using raw chicken if you prefer!
Baking Powder: Pay close attention to the amount of baking powder for the dumplings! You need 1 tablespoon PLUS 1 teaspoon. Using only 1 tablespoon will prevent the dumplings from rising properly and achieving that signature fluffiness.
Milk: For the dumplings, whole milk or 2% milk are ideal. Evaporated milk can also be used. Avoid fat-free or skim milk, as the dumplings need a bit of fat to remain soft and moist.

Step-by-Step Guide: Making Chicken and Dumplings

Here’s a quick visual walkthrough of How To Make Chicken And Dumplings. This comforting classic is easier to make than you might think! The following is a simplified overview, so please scroll down to the recipe card at the bottom of this post for detailed instructions and a helpful step-by-step video.

Part 1: Preparing the Chicken Soup Base

Sauté the Vegetables: Melt the butter in a large, heavy-bottomed pot over medium-high heat. Add the diced onion, carrots, and celery and sauté until they begin to soften, about 5 minutes. Then, add the minced garlic and cook for another minute until fragrant.
Create a Roux to Thicken the Broth: Sprinkle the flour evenly over the sautéed vegetables. Cook for about a minute, stirring constantly to ensure the flour is incorporated and doesn’t burn. This creates a roux, which will thicken our soup beautifully.

Simmer, stirring occasionally, while you make the dumplings.
Simmer the Soup: Gradually pour in the evaporated milk and chicken broth, stirring continuously to prevent lumps from forming and ensuring a smooth sauce. Bring the mixture to a gentle simmer. Add the cooked chicken, thyme, salt, and pepper. Let the soup simmer uncovered while you prepare the dumplings.

Part 2: Making and Cooking the Drop Dumplings

Once your flavorful soup base is simmering, it’s time to make the star of the show – the dumplings! This recipe uses drop dumplings, which are wonderfully easy and rustic. If you’re in a real time crunch, you can use canned biscuit dough for a quicker alternative. For biscuit dumpling instructions, refer to my chicken and dumplings with biscuits recipe.

Combine Dry Ingredients: In a medium-sized bowl, whisk together the flour, baking powder, salt, pepper, and thyme until well combined. This ensures even distribution of the baking powder, which is crucial for fluffy dumplings.
Incorporate Wet Ingredients: Create a well in the center of the dry ingredients. Pour in the milk and melted butter. Using a wooden spoon or spatula, stir until just combined and a soft dough forms. Be careful not to overmix, as this can result in tougher dumplings.

Scoop dumplings and drop them into the soup.
Add Dumplings to Soup: Using two spoons or a cookie scoop, scoop portions of the dumpling dough and gently drop them directly into the simmering soup. Distribute the dumplings evenly around the pot. Lightly press the dumplings down with a spoon so that the soup just barely covers the tops.
Simmer and Cook: Cover the pot tightly with a lid, reduce the heat to low simmer, and cook for 15 minutes. Maintaining a gentle simmer and keeping the lid on is essential for the dumplings to cook through properly.
Check for Doneness: After 15 minutes, gently stir the soup and cut one dumpling in half to check if it’s cooked through. The center should be no longer doughy. If they are still a bit doughy, continue to cook for a few more minutes with the lid on and test again.
Serve and Enjoy: Once the dumplings are cooked through and fluffy, ladle generous servings of the comforting chicken and dumplings into bowls. Serve hot and enjoy this classic dish!

Expert Tips & Frequently Asked Questions

Evaporated Milk vs. Condensed Milk: It is CRUCIAL to use evaporated milk and NOT condensed milk. These are not interchangeable! Evaporated milk is unsweetened milk with about 60% of the water removed, while condensed milk is sweetened and much thicker. If you don’t have evaporated milk, whole milk or half-and-half are suitable substitutes, though they will result in a slightly less rich broth.
Best Way to Scoop Dumplings: I find using a cookie scoop to be the easiest and cleanest method for forming uniform dumplings. However, you can absolutely use two spoons! Simply scoop a portion of dough with one spoon and use the second spoon to push it off into the simmering soup. Aim for similar-sized dumplings to ensure even cooking.
Why Aren’t My Dumplings Cooking Through? The most common culprits are not having the lid on tightly and not maintaining a gentle simmer. The lid traps the steam and heat, which is essential for cooking the dumplings through. Ensure the soup is simmering at a low bubble and that the lid is securely in place.
Why are My Dumplings Dense? Dense or sinking dumplings are often caused by expired baking powder or incorrectly measured flour.
- Test Your Baking Powder: To check if your baking powder is still active, pour ¼ cup of boiling water over ½ teaspoon of baking powder. If it bubbles and foams vigorously, it’s good to use. If there’s little to no reaction, it’s time to replace your baking powder.
- Measure Flour Accurately: Properly measuring flour is key in baking. To measure flour correctly, fluff it up in the bag or canister with a fork to loosen it. Then, lightly spoon the fluffed flour into your measuring cup until it’s overflowing. Finally, use the flat edge of a knife to level off the excess flour at the top of the measuring cup. Avoid scooping directly from the bag, as this compacts the flour and can lead to using too much.

Delicious Chicken and Dumpling Variations

Herb Variations: Fresh thyme adds a lovely, subtle herbal note to both the soup and dumplings, which I highly recommend. However, you can easily customize the herbs to your liking. Dried parsley, rosemary, or Italian seasoning are also delicious options. If using rosemary, start with half the amount as it has a stronger flavor.
Using Raw Chicken: If you prefer to use raw chicken, simply add an extra cup of chicken broth to the soup. In step #4 of the recipe, add 1.5 lbs of boneless, skinless chicken breasts or thighs to the simmering soup. Simmer for approximately 20 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C). Remove the chicken from the pot, shred it with two forks, and then return the shredded chicken to the pot. Continue with the recipe as written.
Slow Cooker Chicken and Dumplings: For a hands-off approach, try my crockpot chicken and dumplings recipe (made with homemade dumplings) or for an even easier version using canned biscuits, check out my easy slow cooker chicken and dumplings. For a quicker pressure cooker method, you might enjoy my instant pot chicken and dumplings!
Gluten-Free Chicken and Dumplings: To make this recipe gluten-free, thicken the soup using cornstarch instead of flour. Before adding the dumplings, whisk together 1 tablespoon of cornstarch with 2 tablespoons of cold water to create a slurry. Stir the slurry into the simmering soup and cook until slightly thickened. For the dumplings, many readers have reported success substituting a gluten-free all-purpose flour blend in a 1:1 ratio for the all-purpose flour in the dumpling recipe.

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Yield: 6 servings

Best Chicken and Dumplings Recipe

This homemade Chicken and Dumplings recipe is loaded with big fluffy dumplings that are made from scratch in just minutes! Made in just one pot, cleanup is extra quick too!

Prep Time: 15 minutes

Cook Time: 35 minutes

Total Time: 50 minutes

Ingredients

For the Soup:

6 tablespoons butter
1 cup diced yellow onion
1 cup matchstick carrots
1 cup diced celery
4 cloves garlic, minced
3 tablespoons all-purpose flour
1 (12 oz) can evaporated milk, or half and half
1 (32 oz) quart chicken stock
4 cups shredded cooked chicken, or see notes below for raw chicken
1 tablespoon fresh thyme, or 1 teaspoon dried thyme, optional
2 teaspoons freshly cracked black pepper, or to taste
Salt, to taste

For the Homemade Dumplings:

2 cups all-purpose flour
1 tablespoon, plus 1 teaspoon, baking powder
1 teaspoon freshly cracked black pepper
1 teaspoon salt
1 tablespoon fresh thyme, or 1 teaspoon dried thyme, optional
¾ cup (6 oz) whole milk
4 tablespoons butter, melted

Instructions

Make the Chicken Soup:

In a large heavy-bottomed pot like a dutch oven, melt butter over medium-high heat. Add onion, carrots, and celery. Cook for 5 minutes, until vegetables begin to soften. Add garlic and cook for 1 minute more until fragrant.
Add flour and stir to combine, cooking for 1 minute while stirring constantly. Slowly whisk in the evaporated milk and chicken stock, stirring to combine until smooth. Creating a roux is key to thickening the soup and achieving a creamy texture. Stir constantly to prevent burning or lumps!
Bring to a boil, then add the cooked chicken, thyme, black pepper, and salt. Reduce the heat and let the soup simmer gently, uncovered, while you prepare the dumplings.

Prepare the Dumplings:

In a medium-sized bowl, whisk together the flour, baking powder, pepper, salt, and thyme. Make a well in the center of the flour mixture and pour in the milk and melted butter.
Using a wooden spoon (or rubber spatula), stir until a soft dough ball forms. If the dough seems too dry, add an extra tablespoon of milk.
Using a medium-sized cookie scoop or two spoons, scoop dough and drop directly into the simmering soup. Place them around the pot, not all in the same place. Once all dumplings have been added, gently press them down so the soup runs just over the tops of them. For even cooking, try to keep the dough balls roughly the same size.
Place the lid on your pot and lower the heat to a low simmer. Maintain a gentle simmer (a low bubble) to cook the dumplings without burning the bottom of the soup.
Cook dumplings for 15 minutes with the pot lid on. Gently stir the soup/dumplings and cut one dumpling in half to check for doneness. About halfway through cooking, I usually open the lid briefly to gently press the dumplings back under the broth and break up any that may be sticking together.
If the dumplings are cooked through (no longer doughy in the center), serve hot! If not, cook for an additional 3-4 minutes with the lid on and check again.

Video

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Recipe Notes

Storage: For best results, store the soup and dumplings separately. If stored together, the dumplings may absorb excess liquid and become mushy. Store leftover soup and dumplings in separate airtight containers in the refrigerator for up to 4 days.

Reheating: To reheat, place the desired amount of soup and dumplings in a microwave-safe bowl. Microwave in 30-second intervals until warmed through. If needed, add a splash of additional chicken broth to loosen the soup during reheating.

Using Raw Chicken: To use raw chicken, add an extra cup of chicken broth to the soup base. In step #3, add 1.5 lbs of boneless, skinless chicken breasts or thighs. Simmer for 20 minutes, or until the chicken is cooked through and shreds easily. Remove chicken, shred, and return to the pot before adding dumplings.

Canned Biscuit Dumplings: For a quicker option, use canned biscuit dough for the dumplings. Follow the dumpling instructions in my chicken and dumplings with biscuits recipe.

Gluten-Free Option: To make gluten-free chicken and dumplings, thicken the soup with cornstarch instead of flour. Before adding dumplings, whisk 1 tablespoon of cornstarch with 2 tablespoons of cold water and stir into the soup. For the dumplings, substitute a gluten-free all-purpose flour blend 1:1 for the all-purpose flour in the dumpling recipe.

Nutrition

Serving: 1 serving, Calories: 667kcal, Carbohydrates: 54g, Protein: 38g, Fat: 33g, Saturated Fat: 17g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 10g, Trans Fat: 1g, Cholesterol: 145mg, Sodium: 1140mg, Potassium: 812mg, Fiber: 3g, Sugar: 12g, Vitamin A: 3945IU, Vitamin C: 9mg, Calcium: 367mg, Iron: 5mg

Cuisine: American
Category: Dinner Ideas, Main Course, Soup

Reader Review

Brittany says:
“I made the recipe exactly as written, except I used raw chicken breasts as that is what I had on hand. It was seriously so good that my daughter actually licked her bowl clean! The combination of the creamy chicken soup and the big fluffy dumplings is perfection!”