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Homemade Chicken and Dumplings recipe makes a rich, thick, savory broth with soft, buttery, fluffy dumplings that steam and float to the surface. The ultimate comfort food for cold winter weather and ready in 30 minutes!

chicken and dumpling in a big pot on top of white table.
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Homemade Chicken and Dumplings

Our old-fashioned Chicken and Dumplings recipe features a thick and flavorful chicken soup base that simmers with sauteed veggies, then spoonfuls of dumpling dough are dropped onto the bubbling broth, where they steam and soak up the soup seasonings.

This is not your shortcut Bisquick chicken and dumplings dinner using store-bought biscuit dough or cans of condensed soup; rather it’s more like Grandma’s chicken and dumplings recipe because both the soup and homemade dumplings are made from scratch.

Just like my Chicken Pot Pie Soup and Gnocchi Chicken Pot Pie, this southern homemade chicken and dumplings is a complete meal-in-one – it’s packed with protein, vegetables, and starch–so you can skip the sides and enjoy a hearty and substantial supper in every single sip.

Why We Love Homemade Chicken and Dumplings Recipes

  • Quick and easy to make.
  • Uses simple kitchen staple ingredients.
  • Takes all the cozy comfort food flavor of the classic chicken pot pie filling and serves it as a soup without the hassle cooking a of a crust, like my Chicken Pot Pie Noodles. 
  • Hearty, complete “sippable” supper served all in one bowl.
  • The dumplings simmer in the savory chicken broth base until infused with flavor and fully cooked, fluffy, and tender.
  • Perfect dish for chilly fall and winter weather.

Fluffy Chicken and Dumplings Ingredients

  • Chicken breasts
  • Water
  • Better Than Bouillon Chicken
  • Salted butter
  • Carrots
  • Celery
  • Yellow onions
  • Flour
  • Italian seasonings
  • Salt
  • Garlic powder
  • Onion powder
  • Bisquick
  • Milk: This is used in the dumpling batter; whole milk is preferred, but 2% will work, as well.

See the recipe card for full information on ingredients and quantities.

Substitutions and Additions

  • Choose Your Chicken: For this recipe, you can use freshly cooked and shredded or diced skinless chicken breasts or skinless chicken thighs. Or, for convenience, use leftover cooked chicken or rotisserie chicken. You can cook your chicken however you like (roasted, baked, boiled, or in the instant pot)
  • Vary The Veggies: This recipe is so versatile! You can use any mix of vegetables, frozen or fresh. In addition to carrots, celery, and onions, you can make your own mixture using green beans, sliced mushrooms, spinach, corn, diced potatoes, or your favorite root vegetable.
chicken and dumpling served in a white plate.

How to Make Homemade Chicken and Dumplings

  1. Make the Broth: In a large bowl, combine the water and Better Than Bouillon. Microwave for 3 minutes, then stir well and set aside.
  2. Cook the Vegetables: In a large stock pot over medium heat, add the carrots, celery, onion, and butter. Cook for 10 minutes, stirring often so the onions don’t burn.
  3. Thicken the Soup: Stir in the flour, then add the chicken broth and bring to a boil.
  4. Simmer the Soup: Add the shredded chicken, Italian seasoning, garlic powder, onion powder, and salt. Stir well, reduce heat to low, and let simmer while preparing the dumplings.
  5. Make the Dumpling Batter: Stir the seasonings into the Bisquick. Drizzle in the milk and gently mix just until combined. The batter will be thick, do not overmix. Let rest for 1–2 minutes.
  6. Drop the Dumplings: Using a 1½-tablespoon scoop, drop the batter into the simmering soup, leaving space between each dumpling. Cover and simmer on low for 15 minutes.
    Pro Tip: Dumplings will expand as they cook.
  7. Finish Cooking: Carefully turn each dumpling and cook uncovered for an additional 2–3 minutes.
  8. Serve: Remove from heat and serve warm. Yields 12–14 dumplings.
add ingredients into the pan to make the broth. scoop the bisquick batter and drop into the soup.

How To Make Slow Cooker Chicken and Dumplings

  1. Add uncooked chicken breasts and veggies to the crock pot. Mix the flour with the seasoned broth and pour over the chicken and vegetables. Cook on LOW for 6 to 7 hours or HIGH for 3 to 4 hours.
  2. Remove the chicken from the slow cooker and let cool slightly.
  3. While the chicken cools, make the dough for the dumplings. Drop the dumplings into the broth and cook until light and tender.
  4. Shred the chicken and add it back to the slow cooker. Serve and enjoy!
chicken and dumpling in a large pot placed on top of wooden tray.

Tips For Making The Fluffy Chicken and Dumplings

  • If you have fresh seasonings such as thyme, paprika, or parsley, I recommend using them! They will add great fresh flavor. But if you don’t have fresh seasonings, then dried seasonings will work just fine!
  • The key to this recipe is sifting the bisquick. It will be lumpy and gross if it’s not sifted.
  • The dumplings are very soft and tender. Be careful when turning them over in the pot so they don’t break apart.
  • Don’t lift the lid while the dumplings cook, or they won’t properly steam.
  • This recipe can easily be doubled. With the doubled ingredients, you could easily feed your entire family!

How to Store Homemade Chicken and Dumplings

  • To Store: The chicken and dumplings can be stored in an airtight container in the refrigerator for up to 4 days.
  • To Freeze: You can freeze the chicken and dumplings in an airtight container for up to 3 months.
  • To Reheat: Defrost in the fridge overnight. Then, reheat over low heat on the stove (or in the microwave), adding extra liquid as needed to loosen it up, until warmed through.
chicken and dumpling in a white plate on top of the table.

Frequently Asked Questions

What is the texture of these dumplings?

These dumplings are very soft, light, and buttery! They practically melt in your mouth. They are very light in texture compared to a traditional “heavy” dumpling.

Can I use chicken bouillon cubes for my broth?

Yes, Chicken Bouillon Cubes can be substituted for Better Than Bouillon Chicken. Use 8 cubes in 8 cups of water if substituting.

How do I ensure my dumplings are fluffy and not dense?

The key to fluffy dumplings is in the resting of the dough. Allow the dumpling dough to rest before cooking. This gives the baking powder time to create gas bubbles, resulting in soft, pillow-like dumplings.

Is it possible to make Chicken and Dumplings in advance?

Yes, you can prepare Chicken and Dumplings in advance. The dish can be stored in an airtight container in the refrigerator for up to 4 days. Just reheat over low heat on the stove or in the microwave, adding extra liquid if needed.

What is the best way to cook the dumplings in the soup?

Drop the dumplings into the simmering soup, ensuring there’s space between them as they will expand. Cover the pot with a lid and let them simmer on low heat for about 15 minutes. Be careful when turning them over in the pot to avoid breaking them apart. Avoid lifting the lid while they cook to ensure proper steaming.

More Easy Comfort Food Recipes

a spoonful of chicken and dumpling served on a white plate.

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5 from 5 votes
chicken and dumpling in a pot with wooden spoon.

Homemade Chicken and Dumplings

Author — Jennifer Fishkind
Serves — 8
This homemade Chicken and Dumplings recipe is full of fluffy dumplings in a thick broth and ready in 30 minutes!
PrintRatePin
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes

Ingredients
 

Chicken and Broth Mixture

  • 2 large chicken breasts About 3-4 cups, cooked and shredded, rotisserie chicken would work perfectly in this recipe!
  • 8 cups water
  • 4 tablespoons Better Than Bouillon Chicken
  • 4 tablespoons salted butter
  • 4 carrots cut in half lengthwise and then diced (2 ½ – 3 cups)
  • 4 celery stalks diced (2 ½ – 3 cups)
  • 2 small yellow onions diced finely (1 ½ cups)
  • ½ cup flour
  • 1 teaspoon Italian seasonings
  • 1 teaspoon salt
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder

Dumplings Mixture

  • 2 cups bisquick
  • 1 teaspoon salt
  • 1 teaspoon garlic powder
  • 1 teaspoon Italian seasonings
  • ⅔ cup milk

Instructions
 

  • In a large bowl combine water and better than bouillon to make chicken broth. Place in the microwave for 3 minutes. Remove and stir well. Set aside.
    8 cups water, 4 tablespoons Better Than Bouillon Chicken
  • In a large stock pot over medium heat, add carrots, celery, onion, and 4 tablespoons butter. Stir well to combine. Let cook for 10 minutes, stirring often to ensure that the onions don’t burn.
    4 carrots, 4 celery stalks, 2 small yellow onions, 4 tablespoons salted butter
  • Add the flour and stir to combine. Add chicken broth and bring to a boil.
    ½ cup flour
  • Add the shredded chicken, Italian seasoning, garlic powder, onion powder, and salt. Stir well. Turn temperature to low and let simmer while making the dumplings mixture.
    2 large chicken breasts, 1 teaspoon Italian seasonings, 1 teaspoon salt, 1 teaspoon garlic powder, 1 teaspoon onion powder
  • To make the dumplings, add the seasonings to the bowl with the bisquick and gently stir to combine.
    2 cups bisquick, 1 teaspoon salt, 1 teaspoon garlic powder, 1 teaspoon Italian seasonings
  • Drizzle the milk into the bisquick mixture and gently stir to incorporate the liquid. The dumplings mixture will be thick and paste-like, DO NOT OVERMIX. Let the batter rest for 1-2 minutes before scooping and dropping into the hot chicken mixture.
    ⅔ cup milk
  • Using a 1 1/2 tablespoon (1.5 inch) cookie scoop, gently drop the dumplings mixture into the simmering chicken and vegetables *leaving space between each dumpling because they will expand in size as they cook*. Cover the pot with a lid and allow the dumplings to simmer on low heat for 15 minutes.
  • Very carefully turn over each dumpling in the pot (being careful not to break them apart) and continue to cook, uncovered, for an additional 2-3 minutes.
  • Remove from the heat and serve. YIELDS: 12-14 dumplings

Jenn’s Notes

Storage:
  • To Store: The chicken and dumplings can be stored in an airtight container in the refrigerator for up to 4 days.
  • To Freeze: You can freeze the chicken and dumplings in an airtight container for up to 3 months.
  • To Reheat: Defrost in the fridge overnight. Then, reheat over low heat on the stove (or in the microwave), adding extra liquid as needed to loosen it up, until warmed through.
Tips: 
  • These dumplings are incredibly soft, light, and buttery, they almost melt in your mouth. The texture is much lighter compared to traditional, heavier dumplings.
  • Chicken bouillon cubes can be used instead of Better Than Bouillon chicken. If substituting, use 8 cubes dissolved in 8 cups of water.

Nutrition Info

Calories: 319kcal | Carbohydrates: 33g | Protein: 17g | Fat: 13g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.2g | Cholesterol: 55mg | Sodium: 1716mg | Potassium: 467mg | Fiber: 3g | Sugar: 8g | Vitamin A: 5339IU | Vitamin C: 5mg | Calcium: 123mg | Iron: 2mg
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Comments

  2. Hi. Is it one cup or 1/2 cup of flour that’s added to the broth? The recipe called for one cup but the directions listed for a 1/2 cup. So I don’t know which to use. Thank you & I’m gona make this delicious recipe.

    Reply

      1. Now the recipe reads . . . “Add ½ cup flour and stir to combine. Add chicken broth and bring to a boil.
        ½ cup flour.” It reads like you add another 1/2 after you bring to a boil. (I love your recipes). Thanks.