Homemade Chicken and Dumplings

chicken and dumpling in a pot with wooden spoon.

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5 from 5 votes

This homemade Chicken and Dumplings recipe is full of fluffy dumplings in a thick broth and ready in 30 minutes!

Prep Time15

Cook Time30

Total Time45

Course: Dinner

Cuisine: American

Servings:

Calories: 319kcal

Author: Jennifer Fishkind

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

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