Why You’ll Love Homemade Chicken and Dumplings Recipe

Quick and easy to make: about 45 minutes from start to finish
Uses simple, everyday ingredients
A full one‑pot meal with protein, veggies, and comforting carbs — no need for side dishes
Deliciously cozy and warming, perfect for chilly weather

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Chicken and Broth Mixture
shredded cooked chicken (rotisserie or cooked chicken breasts)
water
chicken bouillon (or bouillon substitute)
salted butter
carrots (diced)
celery stalks (diced)
yellow onions (finely diced)
flour
milk
Italian seasoning (or herbs of your choice)
salt
garlic powder
onion powder

Dumplings Mixture
biscuit mix (or equivalent dry mix)
salt
garlic powder
Italian seasoning (or herbs)
milk

Directions

Combine water and bouillon to make chicken broth, heat and set aside.
In a large pot over medium heat, sauté carrots, celery, onions, and butter for about 10 minutes, stirring often so onions don’t burn.
Stir in flour, then add the prepared chicken broth and bring to a boil.
Add shredded chicken, seasonings (Italian seasoning, garlic powder, onion powder, salt), and milk. Reduce heat and let simmer while preparing dumpling batter.
In a separate bowl, mix the dry biscuit mix with salt, garlic powder, and seasoning; drizzle in milk and stir gently (do not overmix). Let batter rest briefly.
Using a scoop or spoon, drop portions of the dumpling batter into the simmering soup — leaving space between each. Cover the pot, simmer on low for 15 minutes.
Carefully flip each dumpling (without breaking them), then cook uncovered for another 2–3 minutes.
Remove from heat and serve hot.

Servings and timing

Serves 8
Total time: about 45 minutes

Prep time: 15 minutes
Cook time: 30 minutes

Variations

Use shredded chicken thighs instead of breasts for a richer flavor
Swap or add vegetables like potatoes, green beans, mushrooms, corn, or spinach
Use fresh herbs (thyme, parsley, rosemary) instead of dried Italian seasoning
Try a slow‑cooker version: combine raw chicken, vegetables, flour, and broth in a slow cooker; cook low for 6–7 hours (or high for 3–4), shred chicken, then add dumpling batter and cook until dumplings are tender

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 4 days
To freeze, place portions in airtight containers and freeze for up to 3 months
To reheat, defrost if frozen, then warm gently on the stove or in a microwave. Add a little extra broth or water to loosen the texture as needed

FAQs

How do I make sure the dumplings are fluffy and not dense?

Let the batter rest briefly before cooking to allow the baking agents to activate, resulting in light, fluffy dumplings.

Can I use store‑bought biscuit dough instead of making dumpling batter from scratch?

Yes, store‑bought biscuit dough works fine and offers convenience, though the texture may differ slightly.

Can I use a whole chicken instead of pre‑cooked or rotisserie chicken?

Yes. Cook the whole chicken, shred the meat, and optionally use the bones to make a more flavorful homemade broth.

What if I don’t have bouillon — can I use chicken stock instead?

Absolutely. Replace the water and bouillon combo with an equal amount of chicken stock.

Can I freeze the leftovers?

Yes, this dish freezes well. Use airtight containers and store for up to 3 months.

How should I reheat the dish so dumplings don’t become soggy?

Reheat gently on the stove or in the microwave, adding a splash of broth or water to restore consistency.

Can I add more vegetables or swap vegetables?

Yes, feel free to add your favorite veggies or use what you have on hand to suit your taste.

What’s the best way to serve this meal?

Serve hot, straight from the pot. Pair it with crusty bread if desired for a fuller meal.

Is it possible to double the recipe for a larger crowd?

Yes, this recipe doubles well. Just use a large enough pot and increase cooking times slightly if needed.

Can I make this in a slow cooker instead of on the stove?

Yes, add raw chicken, vegetables, and broth to the slow cooker, cook until the chicken is done, shred it, then add dumpling batter and continue cooking until dumplings are fully cooked.

Conclusion

Homemade Chicken and Dumplings is a timeless comfort food that’s simple to make yet incredibly satisfying. With tender chicken, hearty vegetables, and soft dumplings all in a rich broth, this dish is perfect for feeding a family or warming up on a cold day. Keep this recipe in your rotation for when you need an easy, wholesome, and delicious dinner.

Homemade Chicken and Dumplings