Homemade Chicken and Dumplings

5 from 5 votes

This chicken and dumplings recipe is thick, creamy, and loaded with tender chicken, with dumplings so soft they melt into the broth. Ready in 45 minutes, no dumpling dough required.

Prep Time15

Cook Time30

Total Time45

Course: Dinner

Cuisine: American

Servings:

Calories: 318kcal

Author: Jennifer Fishkind

Ingredients

Chicken and Broth Mixture

2 large chicken breasts cooked and shredded (about 4 cups), 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 (about 3 cups)
4 celery stalks diced (about 2 cups)
2 small yellow onions diced finely (about 2 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 garlic powder
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 tbsp 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 garlic powder to the bowl with the bisquick and gently stir to combine.
2 cups bisquick, 1 teaspoon garlic powder
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 small (2 teaspoon) 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: 22-24 dumplings

Notes

Tips:

Use a small, 2-teaspoon cookie scoop for the dumplings. A bigger scoop makes a dumpling that stays dry in the center.
Don't overmix the dumpling batter. It should be thick and paste-like, not smooth.
Leave space between the dumplings when you drop them into the pot. They expand as they cook.
Chicken bouillon cubes work as a swap for Better Than Bouillon. Use 8 cubes in 8 cups of water.

Storage:

Refrigerate leftovers in an airtight container for up to 4 days, and reheat gently on the stovetop or in the microwave with a splash of broth or water.
Freeze for up to 3 months.

Nutrition