This homemade chicken and dumplings recipe is hands down the BEST! If you don’t believe me, just read all the reviews! Cooked in just one pot, this hearty and creamy chicken soup is loaded with big, fluffy dumplings that are made from scratch in minutes.
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Why This Recipe Really Is The Best
Chicken and dumplings are a special dish in my family. Anytime we need comfort food, you will find a big pot of creamy chicken and dumplings simmering away on the stove. I have spent my life on the hunt for the best chicken and dumplings recipe and this is it! Here’s why I know you will love it too:
- Simple To Make: While this chicken and dumplings recipe is made from scratch, it is also easy to make in under one hour. Made in just one pot, cleanup is quick too!
- Creamy Comfort: Butter and a can of evaporated milk make the broth extra creamy, making it perfect for chilly nights. A bowl of homemade chicken and dumplings is the food equivalent of a big hug from grandma.
- Fluffy Dumplings: The light and fluffy homemade dumplings are the star of the show. Made from scratch in minutes, with pantry staple ingredients, you will be hooked after that first bite!
- Versatile: I included directions for using raw chicken or cooked chicken, like a rotisserie chicken, as well as how to make it gluten free. You can even use canned biscuit dumplings for one less step!
Looking for flat/rolled dumplings instead? Try my southern chicken and dumplings!
Featured Reader Review
Oh my gosh! Winner winner chicken dinner! We love chicken and dumplings and ive made a million recipies. None of them have been THE recipe until now! Not only us this creamy, delicious and soul satisfying, its an easy, no fuss recipe! My husband is an evaporated milk fan and I really believe that to be the key to this delicious gravy. I never woukd have thought to use it!! I made two batches in the tine it took to make one for some friends. Now they think im a genius cook! Ha! This is it! Will make over and over
Key Ingredients
I always gather the ingredients, and have them prepped and ready to go, before beginning as this recipe moves quickly. Below you will find helpful notes for key ingredients used to make this homemade chicken and dumplings recipe. Scroll down to the recipe card below for the full ingredient list and exact amounts!
- Vegetables: I like to use a combination of onion, carrots, celery and garlic. You could also add peas, stirring them in right before you add the dumplings. If you prefer to not use vegetables, I highly recommend you still include the onion and garlic for flavor!
- Evaporated Milk: Evaporated milk makes the broth extra creamy with less fat than heavy cream. Whole milk or half and half will also work.
- Chicken: I always use a store bought rotisserie chicken, or shredded cooked chicken, since it makes this recipe much faster. However, I included directions for using raw chicken as well!
- Baking Powder: The dumplings use 1 tablespoon PLUS 1 teaspoon of baking powder! If you use just 1 tablespoon the dumplings will not rise properly.
- Milk: Use whole milk, 2% milk, or evaporated milk. Do not use fat free or skim milk. Dumplings need some fat to stay soft and moist.
How to Make Chicken and Dumplings
Here is a quick step-by-step showing you how to make chicken and dumplings. This classic comfort food dinner is easier than you think! Below is a quick recipe overview, but please scroll to the recipe card at the bottom of this post for full instructions and to watch the step-by-step video.
Make the Chicken Soup
- Cook the veggies: I melt the butter and sauté the onion, carrots, and celery until they soften in a large heavy bottomed pot. Then I add the garlic and cook for 1 minute.
- Make a roux to thicken the broth: Sprinkle the flour over the veggies and cook for a minute, stirring constantly.
- Simmer: Add the evaporated milk and broth. Bring to a simmer and add chicken, thyme, salt and pepper. Let soup simmer, uncovered, while you make dumplings.
How to Make Dumplings for Chicken and Dumplings
Once your soup base is simmering, it’s time to make the dumplings. This recipe uses drop dumplings, but I have also made it with canned biscuit dumplings. Follow the dumpling directions from my chicken and dumplings with biscuits to use a can of biscuits instead.
- Dry ingredients: Whisk to combine the dry ingredients in a medium sized bowl.
- Combine: Add in the butter and milk, stirring together with a wooden spoon, until dough forms.
- Add the dumplings: Scoop the dough into balls, with two spoons or cookie scoop, and drop directly into the soup. Lightly press dumplings down under the broth with a spoon.
- Simmer: Cover pot with lid, reduce heat to a low simmer and cook for 15 minutes.
- Check for doneness: Gently stir the soup. Cut a dumpling in half to check if it is cooked through. If not, cook a few more minutes (with the lid on) and test again.
- Serve: Once the dumplings are cooked, ladle the soup into bowls, serve and enjoy!
Chef’s Tips & FAQs
- Evaporated Milk: It is VERY IMPORTANT that you make sure and use evaporated milk and not condensed milk. If you don’t have evaporated milk, whole milk or half and half are good substitutes!
- How to scoop the dumplings: I always scoop my dumplings with a cookie scoop as it is the easiest method. However, you can also use two spoons! Scoop a round of dough with one spoon and push it into the pot with your second spoon. Make the dumplings similar in size so they cook evenly.
- Why aren’t my dumplings cooking through? Make sure you have the lid on the pot and that the soup is simmering at a low bubble! This is important to trap in the heat to evenly cook the dumplings.
- Dense Dumplings: Dense or sinking dumplings is usually caused by expired baking powder or improperly measured flour.
- Test baking powder. Pour 1/4 cup boiling water over 1/2 tsp baking powder. If it bubbles and foams, it’s good. If not, it’s gone bad.
- Properly measure flour. Fluff the flour in the bag or canister with a fork. Spoon the flour into the measuring cup. Then scrape a knife across the top of the measuring cup to level the flour.
Chicken and Dumpling Variations
- Herbs: I love adding fresh thyme to my soup and dumplings as it adds a great mild herb-y flavor. You can skip it completely, or swap it for dried parsley, rosemary or Italian seasoning. If using rosemary, I recommend cutting the amount in half.
- Want to use raw chicken? Add a cup more of chicken broth and add 1.5 lbs of boneless, skinless chicken breasts or thighs during step #4. Simmer for 20 minutes, or until chicken is cooked through. Shred the chicken and continue with the recipe as written.
- Want to use your slow cooker? Try this crockpot chicken and dumplings (with homemade dumplings) or easy slow cooker chicken and dumplings (with canned biscuits). You may also enjoy this instant pot chicken and dumplings!
- Gluten free: To thicken the soup, use cornstarch instead of flour. Before adding the dumplings, whisk 1 tablespoon of cornstarch with 2 tablespoons of water and stir into the soup. For the dumplings, many readers have had success substituting this gluten free flour blend 1:1 for the flour.
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!
Ingredients
- 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
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
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Instructions
- 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 being to soften. Add garlic and cook for 1 minute more.
- Add flour and stir to combine. Cook for 1 minute, stirring constantly. Slowly add the evaporated milk and chicken stock, stirring to combine. You are making a roux to thicken the soup and make it creamy. It's very important to keep stirring to prevent burning or lumps!
- Bring to a boil and add the chicken, thyme, black pepper and salt. Lower the heat and let the soup simmer, uncovered, while you make the dumplings.
Dumplings
- In a medium sized bowl, whisk to combine the flour, baking powder, pepper, salt and thyme. Make a well in the center of the flour mixture and pour the milk and butter into the center of it.
- Using a wooden spoon (or rubber spatula), stir together until a dough ball forms. If your dough seems too dry, you can add an extra tablespoon of milk.
- Using a medium sized cookie scoop, 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 over just the tops of them. You can also use two spoons to scoop the dumplings, using one spoon to scoop and the other to push the dough into the pot. Try to keep the dough balls the same size for even cooking.
- Place the lid on your pot and lower the heat to a low simmer. You don’t want the bottom of the soup to burn, but want the soup to still be simmering (a low bubble) to cook the dumplings.
- Cook dumplings for 15 minutes with the pot lid on. Gently stir the soup/dumplings and cut one dumpling in half to make sure they are cooked through. About half way through the cook time, I will usually open the lid once and press the dumplings back under the broth. I will also break up any dumplings that may be sticking together.
- If the dumplings are cooked through, serve hot! If not, cook an additional 3 to 4 minutes and check again.
Video
Notes
Storage: I recommend storing the soup and dumplings separately. If stored together, the dumplings absorb the extra liquid and become mushy. Separate the dumplings and soup into separate airtight containers. Store in the fridge for up to 4 days.
Reheat: Place desired amount of soup and dumplings in a microwave safe bowl and microwave in 30 second bursts, until warmed through. You can add additional chicken broth, if needed.
Want to use raw chicken? Add a cup more of chicken broth and add 1.5 lbs of boneless, skinless chicken breasts or thighs during step #4. Simmer for 20 minutes, or until chicken is cooked through. Shred the chicken and continue with the recipe as written.
Canned biscuit dumplings: Follow the dumpling directions from my chicken and dumplings with biscuits to use a can of biscuits instead.
Gluten free: To thicken the soup, use cornstarch instead of flour. Before adding the dumplings, whisk 1 tablespoon of cornstarch with 2 tablespoons of water and stir into the soup. For the dumplings, many readers have had success substituting this gluten free flour blend 1:1 for the flour.
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
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Test Kitchen Review
Brittany
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!
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I made this Chicken and Dumplings. Didn’t stray from ingredients. There was enough leftover for one bowl. I actually dreamt of this the night I made it. (What kind of witchcraft was this?) I got up early and heated that leftover for breakfast, omg! So good!
I haven’t tried any other chicken and dumplings recipes but I am certain this is THEE best! Fell in love as soon as I tasted it. Had to leave a review, which I never bother to do! Definitely adding to my rotation as the weather is cooler.
This was so perfect! Made it at the cabin, used chicken thighs and cooked them to make broth. This was the PERFECT recipe.I will continue to make it.
This recipe is phenomenal. The best chicken and dumplings I’ve ever had! I make this for my family often and they absolutely love it. I’ve made it for a couple of different friends lately, who have had surgery and needed a meal. Everyone raves about it.
Oh my gosh! Winner winner chicken dinner! We love chicken and dumplings and ive made a million recipies. None of them have been THE recipe until now! Not only us this creamy, delicious and soul satisfying, its an easy, no fuss recipe! My husband is an evaporated milk fan and I really believe that to be the key to this delicious gravy. I never woukd have thought to use it!! I made two batches in the tine it took to make one for some friends. Now they think im a genius cook! Ha! This is it! Will make over and over
This chicken and dumplings is the best I ever had. Grandmoms was good, but this was GREAT, This recipe come together in 30 minutes. By the way this is a great way
to use your Costco Rotisserie Chicken. Thank you this made my day.
This business is stealing your chicken & dumpling photo and passing it off as their own, beware. They are located in Mt Sterling, Kentucky. Amazin Grazin. They can be found easily on Facebook. I included a screenshot. Five stars because I have made your recipes and they are all delicious.
Thank you for letting me know Jessica, sadly it’s a never ending battle with people stealing my recipes/photos. I’m glad you love this recipe as much as we do!
Hi, my daughter-in-law is dairy free have you ever tried using coconut milk or any other option?
Hi Tamara, I personally have not, but have had a few readers say they used almond milk or oat milk and it still came out good to them. It will never be as creamy with a nut milk though, so keep that in mind!
Going to make today can I use self rising flour instead for dumplings?
Hi Andrea, you can, but will need to add additional baking powder. Self rising flour has 1.5 teaspoons of baking powder per cup of flour. So you will need to add 1 extra teaspoon of baking powder if using self rising flour! Hope this helps!
This soup is everything you want in a hearty, comfort-food dish! The dumplings were absolutely perfect and the soup itself was delightful. If taste-testing midway, don’t be alarmed if the veggies still have some crunch! Once the dumplings finished cooking my veggies were the perfect texture.
The only thing that kept this dish from being 5 stars for our family is that it is VERY peppery. I halved the amount I added to the dish and it was still pretty peppery.
Made this tonight. Followed recipe to a T. Loved it! Will make again
This was by far the best dumplings I’ve made.
I had leftover turkey from Thanksgiving, as well as the broth from the turkey drippings, in which I always remove the top layer of fat before freezing. So I used that in place of chicken and a good deal of the chicken broth. I probably added more fresh thyme and pepper than the recipe calls for. In all the flavor was wow. But mostly why I want to leave a positive comment is that the dumplings, which I followed to a T from above, weren’t slimy and doughy but more bready as I hoped in the inside. I also didn’t thicken the sauce with flour in the beginning but waited until the end and blended a good tablespoon of flour with half and half because I wanted the dumplings to cook faster rather than slower. I also added frozen peas.
This recipe is barely OK… we got to the dumpling part and that’s where we went off the rails. The dumplings are so light and fluffy that they dissolve in your mouth like cotton candy. I prefer a more dense dumpling. This has too much baking powder in it. Not a traditional dumpling.
Hi Leslie, I’m sorry you had that experience and it’s a brand new one for me to hear. As you can read in the comments – the few complaints that have been shared about this recipe are readers claimning their dumplings are TOO DENSE. I’ve never heard these dumplings as being like cotton candy and that they dissolve in your mouth. This is a fairly standard drop dumpling recipe, aside from the added herbs, so I’m not sure what went wrong. Did you possibly use baking soda versus baking powder? Although I doubt that would turn the dumplings into cotton candy either…
I made the dumplings, but used buttermilk, they were the best ever! I used this recipe but substituted turkey leftovers….delicious!
Dumplings
My family’s FAVORITE thing for dinner. Everyone I share this recipe with, loves it as well! So comforting & hits the spot every time.
These were the best drop dumplings I’ve made….err the only ones I’ve made. My husband is a drop dumpling person, I’m a roll out my dumpling person. But these were outstanding and will certainly make them again. I made the broth (turkey) without any added vegetables and loved it. Instead of adding thyme, I added poultry seasoning to both the broth and dumplings (again, my husband loves all things poultry seasoning). These were certainly a winner in our house.
Made this tonight! Was simple and fast, and so good
Fantastic! Definitely the best I’ve tried. Simple and quick enough for a weeknight. Will be adding to the rotation, thanks!
Good, tasty, rich, like pot pie soup; dumplings were perfect!
I like the soup base, it tastes great! But if you are using ground pepper, I wouldn’t put 2 tsps in. I tried it with 1 tsp, and it overwhelmed everything. Especially with it being added you the dumplings as well. So, don’t be like me. Also, I used 1 tbsp measuring spoon for the dumplings and they turned out the size of a golf ball. just so you know, if you like small dumplings they get big.
I would, definitely, still use this recipe just without all the pepper. I a bit of a stomach ache from it.
Tried for the first time today night and seriously the best chicken and dumplings soup I have ever had. Only changes I made- baked my own chicken seasoned with Herbs de Provence, and used Pillsbury crescent dough for dumplings vs making from scratch.
So first time trying this recipe and it came out good! Only thing is I had ground thyme and not the fresh or the other one so that may be why it looks a little discolored, but flavors are still there. I did have to add the extra tblsp of milk and ended up doing 1tsp of salt in the soup part. I might add a little bit more salt in the dumplings for flavor, but other than that I will make this again.
Ok this was great, really easy and everyone loved it.
Absolutely phenomenal!!! Definitely going on my fall and winter meal rotation
best chicken soup that I have ever tasted. I added a container of fresh mushrooms, a cup of julienned carrots, and 3 Tbs sherry, 1 Tbs fresh rosemary and 1 Tbs fresh parsley. I used flour to make the rue and wanted it thicker so I added 3 Tbs cornstarch. turned out perfectly.