Easy Chicken and Dumplings Recipe

Prep 15 mins
Cook 35 mins
Total 50 mins

This creamy Chicken and Dumplings recipe is the ultimate comfort food! Fluffy, homemade dumplings in the most flavorful chicken soup. Made from scratch in minutes!

Chicken and Dumplings in a bowl with a bite taken out of a dumpling.

Homemade Chicken and Dumplings

If you are looking for an easy chicken and dumplings recipe, you found it! Today I’m sharing all my tips and tricks on how to make your chicken and dumplings from scratch with minimal effort.

Don’t get nervous when I say this recipe is made from scratch. If you’ve ever wanted to make dumplings from scratch you’ll be glad to know they’re surprisingly easy and simple to make!

Chicken and Dumplings is one of the top recipes on my site for a reason and I can’t wait for you to try it! I promise, you will love it like the thousands of others who have given this recipe 5 stars over the years!

Chicken and Dumplings in a large pot on a chopping board.

What Kinds of Dumplings Are There?

There are 3 popular kinds of dumplings:

  • Drop dumplings are dumplings made in a bowl that you scoop out and drop into the soup to be cooked. They are light and fluffy.
  • Rolled dumplings are the kind of dumplings you get when you order Cracker Barrel’s Chicken and Dumplings. They are a flat dense dumpling. 
  • Biscuit dumplings are made with canned biscuits and are cut into quarters and dropped into the soup. 

This recipe uses drop dumplings. Why? Well, when I started trying out different methods of making my own dumplings these drop dumplings were the clear winner. They are very easy to make, fast to cook and extra delicious! This recipe makes fluffy homemade dumplings that float on top of your chicken soup.

Years and years ago, I used to make my chicken and dumplings recipe with canned refrigerated biscuits. If you are a big fan of chicken and dumplings with biscuits, I still have that recipe on my site as well!

Chicken and Dumplings in two bowls with spoons.

How to Make Soup Dumplings from Scratch

The first step in making chicken and dumplings soup is to make the dumplings. This homemade dumpling recipe is so easy. They take 5 minutes and a handful of ingredients, you probably already have on hand!

Your family will think you were working for hours making homemade dumplings — so don’t tell them our little secret.

Follow these simple steps to make drop dumplings for soup:

  1. Mix dry ingredients: Add the dry ingredients (flour, baking powder, pepper, salt and thyme) into a medium sized bowl and whisk together.
  2. Add wet ingredients: Add in the butter and milk, mix it together using a wooden spoon, until dough ball forms.
  3. Cook dumplings: Drop the dumplings into the simmering soup with a cookie scoop and let cook! That’s it!

If you have been wanting to learn how to make dumplings from scratch, this is definitely a great recipe to try since it’s so easy!

Chicken and dumpling ingredients in bowls on a cutting board.

Soup Ingredients

Once you’ve made your dumplings, the rest of the ingredients needed for this soup are simple classics:

  • Butter
  • Onion, carrots, celery and garlic
  • All purpose flour
  • Evaporated milk <- The secret to creamy soup!
  • Chicken stock
  • Shredded cooked chicken
  • Spices: Thyme, Salt & pepper

Some things are best when they are kept simple to let the flavor shine and I absolutely think Chicken and Dumplings is one of those things.

However, I do have one secret ingredient that is KEY to making your chicken and dumplings creamy. Can you guess what it is from the ingredients list above? Evaporated milk!

Evaporated milk is creamier when compared to whole milk, but not as thick as heavy whipping cream (and a lot less fattening as well).

P.S. If you can’t have dairy, I suggest trying this dairy free Matzo Ball Soup. You still get dumplings without the dairy!

Three big homemade dumplings in a big bowl of chicken and dumplings.

How to Make Chicken and Dumplings Soup

Now that we’ve covered how to make dumplings and what ingredients go into this soup, here’s how to make it all come together:

  1. Sauté your veggies: In a large pot melt the butter over medium-high heat. Add the onion, carrots and celery. Cook for 5 minutes until the veggies begin to wilt. Add the garlic and cook for 1 minute longer.
  2. Add flour: Sprinkle the flour over the veggies and cook for a minute, stirring constantly.
  3. Pour in the milk and broth: Add the evaporated milk and broth. Stir quickly to combine.
  4. Simmer & make the dumplings: Bring the soup to a boil, then reduce to a simmer and make your drop dumplings as described above.
  5. Drop the dumplings into the soup: Using a large cookie scoop, scoop the dumpling dough into balls and drop them directly into the simmering soup. Place them around the edges of the pot, not all in the center. Gently press the dumplings down so the soup runs over them.
  6. Cover and simmer: Place a lid on your pot, reduce heat to a low simmer and cook for 15 minutes.
  7. Test the dumplings: Gently stir the soup. Remove one dumpling and cut it in half to make sure it is cooked through.
  8. Serve: Once the dumplings are cooked, your soup is ready to eat. Time to dig in!

What Makes this Soup So Creamy?

There are a few tricks to keeping Chicken and Dumplings creamy without adding any cans of condensed soups. 

First is the use of evaporated milk as mentioned above.

Second, and just as important, is the gravy base of the soup made with all purpose flour and butter. You use the butter to sauté the vegetables in and then add in the flour and cook for a minute or two. The two combine to make a great soup gravy base – similar to making white country gravy.

The evaporated milk + gravy make an amazingly creamy soup when combined with the chicken stock!

Two large bowls of homemade chicken and dumplings with three large dumplings in each bowl.

This Recipe is Pure Comfort Food!

This homemade chicken and dumplings recipe has been a winner with my family and circle of friends for years, but I have never shared it on the blog.

It’s not because I didn’t want to share my family recipe with all of you, it’s just that I usually make it when I am craving comfort food on a cold night. And then as soon as it’s done, I don’t want to worry about working and taking photos…I just want to dive in face first!

But after the response to the videos I shared of me making this Chicken and Dumplings recipe on Instagram stories a few weeks ago, I knew I HAD to share the recipe asap.

Chicken and Dumplings made from scratch with a dumpling cut in half to show the fluffy inside.

So many of you made this soup within days of me posting the recipe and immediately started sending me pictures and reviews. No joke, over 25 people sent me messages proclaiming this to be the BEST Chicken and Dumplings recipe, ever! Yahoo!!

It’s now one of the most popular recipes on my site and you can read lots of reviews below. I am so excited for all of you to try this recipe. Please share how this Chicken and Dumplings recipe turns out for you, I can’t wait to hear what you think!

Yield: 6

Chicken and Dumplings Recipe

Homemade Chicken and Dumplings Recipe: my easy chicken and dumplings recipe, with big fluffy dumplings that are made from scratch, but only take a few minutes! #Soup #Chicken #Recipe

This easy recipe for my family’s favorite creamy Homemade Chicken and Dumplings is loaded with big fluffy dumplings that are made from scratch in just minutes!

Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes


  • 6 tablespoons butter
  • 1 cup chopped yellow onion
  • 1 cup matchstick carrots
  • 1 cup diced celery
  • 4 cloves garlic, minced
  • 3 tablespoons all purpose flour
  • 12 oz (1 can) evaporated milk
  • 32 oz (1 quart) chicken stock
  • 4 cups shredded cooked chicken
  • 1 tablespoon fresh thyme (or 1 teaspoon dried thyme)
  • 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)
  • 3/4 cup (6 oz) whole milk
  • 4 tablespoons butter, melted


  1. In a large heavy bottomed pot (like a dutch oven), melt butter over medium-high heat. 
  2. Add onion, carrots and celery. Cook for 5 minutes, until vegetables being to wilt. Add garlic and cook for 1 minute more.
  3. Add flour and stir to combine. Cook for 1 minute.
  4. Add evaporated milk and chicken stock and quickly stir to combine. 
  5. Bring to a boil and add chicken, thyme, black pepper and salt. Let soup simmer, uncovered, while you make dumplings. 
  6. In a large bowl, whisk together 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. 
  7. Using a wooden spoon (or rubber spatula), stir together until dough ball forms. If your dough seems too dry, you can add an extra tablespoon of milk. 
  8. Using a large** sized cookie scoop, scoop dough and drop directly into the simmering soup. Place them around the pot, not all in the same place. 
  9. Once all dumplings have been added, gently press them down so the soup runs over just the tops of them. 
  10. Place the lid on your pot and lower the heat a little to a low simmer (you don’t want the bottom of the soup to burn but also want the soup to still be simmering to cook the dumplings). 
  11. Cook for 15 minutes, gently stir the soup/dumplings and then cut one dumpling in half to make sure they are cooked through.
  12. If the dumplings are cooked through, serve hot! If not, cook an additional 2-3 minutes and check again. 


*You can use a medium sized cookie scoop in place of a large cookie scoop to get more dumplings. Start checking if they are done around the 10 minute mark.

Recommended Products

I am an Amazon affiliate member and I earn a small percentage from qualifying purchases. Thank you!

Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 731Total Fat: 39gSaturated Fat: 20gTrans Fat: 1gUnsaturated Fat: 17gCholesterol: 162mgSodium: 1096mgCarbohydrates: 57gFiber: 3gSugar: 14gProtein: 37g

Want to Save This Recipe?

This post may contain affiliate links. Read my disclosure policy.

Related Posts


467 Responses
  1. Julie

    This is by far the ABSOLUTE BEST chicken and dumplings recipe. I could eat this every day for life. It was a big hit with my kids also, who are picky eaters. I just finished making two pots of this. If I make it for leftovers, I just add a little chicken stock to it. Thank you so much for this recipe!

    1. Maryann

      I wish I did not use The Thyme in this it was overwhelming and ruined it. My whole was so disappointed and I doubled the recipe. Had to throw it away . So disappointed

  2. Bonnie Gholston

    Oh my gosh!!! “THE BEST” Recipe for Chicken ‘n Dumplings!!! I was trying to decide on making chicken pot pie or chicken ‘n dumplings, until I saw this recipe. I made it yesterday and I
    was blown away with the easiness of making it, along with the taste! My husband and I are hooked on this dish! No wonder it has taken you a while to share the recipe! One just has to eat it as soon as the dumplings are done!

  3. Juli

    Made this New Year’s Day 2022 and came out fantastic!! For someone who lives at 5380 above sea level my dumplings have always be kinda hard and rubbery but these dumplings were light and fluffy for high altitude!! A great gravy and it was a little creamy with the evaporated milk. Simply scrumptious and our new go to Chicken and Dumplings recipe! Thank you for this from Colorado!!

  4. Francis

    The weather outside has turned frightful and I needed a really good dumpling recipe and yours hit the mark, bullseye style. The couple I cook for were very pleased. Kudos to you…. Thank you for the perfect dumpling.

  5. Tracy

    With my empty bowl before me, I just had to tell you how incredible this recipe is. These are the best chicken and dumplings I’ve ever had, ever- hands down! That dumpling is so fluffy and good! The broth is rich, buttery and so creamy. I’m vegetarian so didn’t add chicken and I left out 1/2 of the pepper in the broth and dumplings .

  6. Lydia

    Didn’t have any thyme so I used Mrs. Dash. Just didn’t add any extra black pepper. Also, only had salted butter and canned chicken. Still came out yummy with all the little changes. I don’t cook a lot, but was surprised that I got such a flavorful, creamy, and comforting dish. Will make again 🙂

  7. Jennifer

    I’ve attempted to make dumplings like my mom used to before and failed. I finally got it right with this recipe. It warmed my tummy and my soul. Thank you so much!

  8. Jessica

    I just made this recipe with leftover Turkey from Thanksgiving. My dumplings were too dense, but I don’t think it was the recipe- I think it was me. The seasoning and consistency were great!

    1. Monica von Hoff

      Hi, I found your recipe via Google and made it last evening. It was amazing. The best chicken and dumplings I’ve ever made. I’ve made a similar version for years, passed down from my mom, but yours is out of this world. My husband and I had leftovers for lunch and it was still delicious. This is now my go-to recipe. Thank you!!

        1. Melissa Rix

          This is amazingly yummy!! I am making this tonight for 4 adults and one teenager so I’m considering making 1 1/2 of it, or would it be better to just double it? I don’t need a ton of left overs. Thank you!

  9. Grace

    Awesome recipe, I played around with it to suit my taste better. I add slightly more veggies plus a bit of corn and peas for the variety of textures. I cook the dumplings about 5-7 minutes longer than suggested because I noticed they weren’t cooked enough with my pot and stove (I only have a basic metal pot, maybe that’s why.) I also felt there were a lot of dumplings compared to the amount of soup, so next time I’ll be doing 2 and 1/2 cup flour, 3 Tbsp. butter, and 1/2 cup milk to make 2/3rds the original amount. Last, I prefer heavy cream over evaporated milk. The soup with evaporated milk over time would become darker in color and very thick. With the heavy cream it kept the consistency, color, and taste for leftovers, plus it’s a bit richer in creamy flavor. I don’t use the same amount of evaporated milk as heavy cream, only about half the amount.

      1. Donna

        I think your reduced amount of dumplings proportions are incorrect. If the original recipe requires 2 cups of flour for the dumplings, how is 2.5 cups reducing it?

  10. Gayla

    Made these with Rolladen for Thanksgiving in lieu of Turkey. They were pretty easy to make and absolutely amazing. Just like I remembered them when mom made them.

    1. Blanche Carter

      Hi Gayla,

      My beautiful mom alway mad rolladen for us when she was alive. I wish now I had paid more attention to her recipe. Would you be so kind as to send me your recipe for this wonderful main course? Thank you so much in advance.


  11. Terri

    Just made this with my grandson, he loved it, I don’t eat chicken so I might make again with leftover Turkey from xmas. We used a roasted chicken from store deli.

    1. Carll

      The easiest, tastiest i’ve ever had. I will make this again and will be my go go recipe. I used frozen peas and carrots and a roast chicke from the market. You can’t go wrong with this one!

    1. Tomi Weddleton

      I must take you to task over this recipe! My family loves it so much I am required to make it two to three times a month. My son in law gets to eat in many fine restaurants and is a great cook himself. He says this ranks in his top five favorite meals. Thanks for simplifying this recipe so many home cooks can experience the ultimate comfort food….chicken and dumplings.

  12. Lori

    I made a couple changes to use what I had…used chicken breasts and 2% milk. For personal taste, I added potatoes and less pepper. I am not a pepper person but I also realize freshly ground pepper would be different than finely ground. Hubby gets to try it when he gets home from work. Good thing it makes a decent amount or he might be left with none. I loved this recipe and plan on making it often. Time to pick up some evaporate milk lol!

    Thank you for sharing 🙂

    I don’t see a place to rate with stars…but definitely 5 stars.

      1. Miranda Riggs

        Would this keep okay if I cooked it tonight before thanksgiving? Also- what’s a good way to make sure the dumplings aren’t gummy?

        1. Jessica

          Sadly it’s best fresh, the dumplings will soak up liquid when stored in the fridge, so it sadly is just best served freshly made!

  13. Scott

    Wow. What a great recipe. Turned out really good. Only difference on my preparation was I used the same Dutch oven I made the soup in to cook the chicken before shredding. All that goodness from the chicken cooking was the base with the butter to sauté the veggies. Really added an excellent depth of flavor. This recipe is getting added into the rotation for sure. Thanks for sharing!

  14. Melissa Homer

    I love this recipe and I’ve made it several times but I’m wondering if someone can help me. When I check the dumplings after 15 min they are nice and fluffy. I turn off the heat and by the time I dish is and get it served the dumplings get dense and kinda gummy. What am I doing wrong? Is that over cooking them? Should I get the dumplings out of the heat immediately? Any idea is appreciated as my whole family loves this recipe even with the gummy dumplings 😉

  15. Julie

    This recipe is SOOOO GOOD!!!! I’ve never even had chicken and dumplings before (crazy I know) and was wanting to try it. I googled a recipe and this was the one with the highest ratings. It’s no wonder why! My picky family even loved it! A winner for sure and one that will be on repeat regularly! A little time consuming but totally worth it. I used a rotisserie chicken to save me additional time and energy and will continue to do so!

  16. Tiana

    This is a keeper for sure! If you are dairy free you can use full fat coconut milk. I used the same amount of coconut milk, but reduced the butter by 2 tablespoons in the broth and added a few sprinkles of nutritional yeast to eliminate the coconut flavor. The dumplings came out perfect and my kids gobbled up seconds! I used a parsnip instead of celery and fresh herbs. Delicious!!

    1. Jessica

      Thanks for sharing your dairy free substitutes Tiana! I get asked a lot and it’s helpful to know what worked for you!

      1. R. C.

        I also make mine dairy free! But I use oat milk in place of all milk & earth balance vegan buttery sticks in place of the butter. My husband did not notice it was dairy free 🙂

  17. Kasey

    I made this tonight for the first time and it was insanely good! Everyone in my family asked me to add this to our dinner rotation and make it again soon! I cut my veggies and shredded my chicken ahead of time so it was really quick and easy to put together at dinner time. Thank you for this recipe!!

  18. Rachel

    I Never leave a comment but I had to after making this dish! It’s absolutely amazing! I made it just as the directions say and I wouldn’t change a thing!!

  19. Rei

    This recipe is great! The only thing I would change next time is halving the pepper, but other than that, i loved everything about this!

  20. Jon M

    Good recipe! Came out so tasty! of course I made a few tweaks to fit my likings (a little more broth, added finely diced broccoli which I stole from another review, mushrooms, and peas). The only thing I didn’t like was the size of the dumplings which is a personal preference – I like my dumplings small/bite sized. If you are like me I recommend rolling the dough and cutting into small pieces. Or another trick I was told about from my excellent cook great aunt: use soft flour tortillas and cut into pieces, add to boiling soup for a few minutes and they will soften to dumplings. Thanks for the recipe!

  21. Gia

    Such a fantastic recipe— did not need any substitutions! Did not make any changes other than doubling all of the seasonings— you can never have too much! Thanks for a fabulous dinner.

  22. Lisa

    Just made the chicken and dumplings. Followed the soup instructions and used the Kodiak mix drop biscuit instructions. To increase the protein. Delish!! Next time I will not add sugar in the biscuits. Recipe would be tasty enough without.

  23. Heidi

    I truly am the worst cook ever.
    I was so sure I wasn’t going to mess this up.

    I had a pot full of dumplings now I’m down to 15……

    I suck. I’m sure your recipe is great though.

  24. Shelly L

    I have never been a big chicken and dumplings fan. Mainly due to very doughy dumplings and it was always so bland or just ok when I tried it before. This is the best!! I have to find creative ways to serve chicken to my picky husband and he even loved it!

  25. Mary

    I have made chicken and dumplings for nearly fifty-five years. Mine was always full of veggies and huge Bisquick dumplings. No more. Found your recipe online, made a couple of minor changes, and…oh, my, god!

    First, we used a rotisserie chicken. Removed the meat. Followed along your recipe, but added another box of stock, and about three tablespoons of Better than Bouillon low sodium roasted chicken base. I also put in 1/2 cup sliced green onions just before dropping the dumplings.

    We enjoyed the heartiness of the thick, savory broth. The dumplings were very tender. I made two prints of the recipe, so I will always be able to make it. Thanks for a delightful change for an old favorite dish!

    1. Matt

      Amazing!!! I’m a pretty decent cook, but I’ve struggled with dumplings – usually produce a tough, chewy, tasteless lump. Finally nailed it with this recipe. They’re fantastically delicious. SO glad this is now in my repertoire as we head into soup and stew season!

  26. Kathleen

    I used my own family chicken soup for this–we make huge amounts in the fall to freeze–but these dumplings are perfect. I had to half the recipe (my pots are painfully tiny!) But it still came out perfect!!! It added a nice thickness to my very brothy chicken soup. I haven’t been feeling so great with the weather changing but this was the perfect pick me up! This recipe is a keeper!

      1. Amy

        I did and it was incredible. Shredded the thighs after baking them with some butter and minced garlic. Incredible!!!

  27. Anna-Catherine

    This is the only chicken and dumplings recipe I’ve ever made, and let me tell you, I have NO need for another one. I’ve made it twice now. I’ve omitted the celery both times with no issues. I have also used a small scoop for the dough and have had no trouble getting it to cook. I imagine it’s a pretty good way to get picky eaters to eat their carrots because I don’t like carrots, and you honestly can’t even taste them. However, I think the recipe calls for way too much pepper unless you’re just a huge pepper lover. The first time I made this recipe, I used as much pepper as the recipe calls for, and it was very peppery (though still delicious). The second time I used less than half the pepper, and it tasted much better to me. Overall, the consistency and methodology are perfect in my opinion!

  28. Kmccar

    The dumplings did not cook as quickly as 15 mins. I suggest rolling the dough and cutting squares. I have been cooking them for almost an hour and checked them and they are still dough in the middles…very disappointed!

    1. Salena

      I had the same thing happen. I wondered if it was my pot? Or baking powder? I will be making it again, but plan to allow it to cook on the stove with the dumplings for an hour+

    2. Donna

      Wait– Did you cook them for an hour after you made them into balls or rolled them into squares?

      I made the dumpling recipe exactly, EXCEPT I didn’t melt the butter. I mixed the dumpling recipe in my food processor. Instead of using a cookie scoop, I rolled them into balls with my hands, just a little smaller than golf balls. My mixture was boiling. After I added the biscuits (dropped each one in when I rolled it) I covered the pot. They were done in 20 minutes.

      I know that cooking times vary depending on your home’s altitude and the amount of humidity in the air.

  29. Megan

    This was soooooo good. Like really good. Such a wonderful fall comfort meal. Next time I’ll use a little less thyme, but the mixture was delicious and the dumplings were NOT dry like other recipes. Worked well reheated the next day as well. So thankful I found this recipe! I’ll be making this allllll the time in the cooler months.

    1. Jessica

      You would need to add the potatoes with the rest of the vegetables and will need to simmer your soup until the potatoes are fork tender.

  30. David

    I actually chop broccoli fine and mix it into the dumplings. Works fine and the kids dont realize they are getting their veggie in to. Doesnt change the flavor it stilll tastes great

  31. Carol Billiel

    Made this for supper tonight and it was a hit. I did drain a can of peas and added them. It’s just my husband and I and we have over half of it left. Do you have any suggestions how to reheat. Your recipe is a keeper.

    1. Jessica

      Hi Carol! So glad you enjoyed it!

      I reheat any leftovers in the microwave. The dumplings tend to absorb the extra liquid, so you can add a little extra broth to loosen it up again when reheating.

  32. Kim

    Wow, 5+ stars on this one! So easy, incredibly delicious and picky eater approved. Will be in the dinner rotation regularly.

  33. Hunter

    My wife just said this was the best thing I have ever made LOL. Recipe is seriously perfect. I doubled everything because I have a big family but thanks for sharing!

    1. LizaJane

      Did you double every single ingredient or just certain ones? I always mess this up because some say not to double the spices but if you double the liquids then it drowns out the spices right?

  34. Glen

    This is Shut The Front Door Good. I’ve been asked for the recipe several times. My family loves this meal – you can’t miss with this.

  35. Samantha

    Omg all those questions and fears for nothing… this is such an amazing recipe, it reminds me of growing up and having my mother’s comfort food!! I’m so glad it turned out so great, it was/is PERFECT! Thank you for such an amazing recipe. I cannot wait to try more.

  36. Samantha

    Will be commenting on how my recipe turns out, however, I do have a quick question (although I don’t think you’ll get this and be able to respond in time, lol) but I have dry thyme leaves and ground thyme — no fresh, so I’m curious which one would be better in this dish??

      1. Sarah

        Can you leave out the evaporated milk and just use the chicken stock? My grandmother and I always bonded over her chicken and dumplings recipe. She always made homemade drop dumplings but her recipe (that I lost, reason I’m on here lol) isn’t thick it’s more of a thin soup with the chicken stock and that’s how I loved it. This is the closest I’ve seen to her recipe but don’t want to mess it up if needing to use the evaporated milk. Looks so delicious though!!! Thanks for a great recipe I can’t wait to make.

        1. Jessica

          Hi Ansie! You would need to make 3x-4x the recipe to feed 15 people. Depending on how big of eaters they are and if that number includes children. Hope this helps!

      2. Danielle Flippo

        Just a thought for kiddos with texture issues (cooked carrots, etc)…

        I simmered all veggies in chicken broth for about 30 minutes and then blended them. It actually helps thicken the broth towards the end. I just cut out additional flour, other then what I put on the biscuit dumplings when I rolled them out! I also had to use heavy cream, as I “thought” I had evaporated milk in my cabinet but it was expired. 🙂

        Fantastic recipe!

  37. Norma

    This recipe was delicious and the dumplings were the most tender I’ve ever made. Family enjoyed and said very flavorful! Thank you for sharing.

  38. Liz

    Ok. So before I say anything else, I did modify the recipe a little. I added one leek to the veggies, some rosemary to the soup and dumplings both, and probably a little bit more salt and pepper than the recipe calls for.
    Gosh darn is this good! I made chicken and dumplings a loooooong time ago and royally messed it up, so it’s been an intimidating recipe for me to try again. After a little google research, I landed on this recipe both because of how similar it is to other recipes of mine and how good the reviews were. And boy am I glad I did! The wonderful, creamy soup dotted with big fluffy balls of deliciousness is just sooooo yummy! And this is incredibly easy! Thank you so much!!

    1. Aretha Maxwell Mclamore

      I prepared this recipe for the first time and oh my gosh it’s delicious I made the dumplings much smaller I added a bay leaf and a teaspoon of smoked paprika So amazing thanks for sharing

    1. Kathy Sullivan

      So goood! Have shared with all my family as they live it. I do have one question . It’s listed calories per serving size. Is the serving size 2 cups? Thanks

    2. Ranee’

      This was super easy and quick to make. I used Sunrise Flour Mill whole wheat pastry flour mix to make the dumplings for my gluten intolerant daughter. I also substituted coconut milk for the evaporated milk because my daughter can’t eat dairy. It was delicious! My 14 year old son couldn’t stop talking about it. I’ll be making this again for sure!!

  39. Anne

    I’m going to try baking this in the oven so the dumplings are more like biscuits. I’m making for a single man and want a smaller pan than my dutch oven. Looks like a great recipe

  40. Quick and Easy Chicken and Dumplings Recipe

    […] From the recipe above, you can see how easy this recipe is to make. Let’s take a quick look at Old Fashioned Chicken and Dumplings. […]

  41. Amanda Lynn

    This dish was amazing! The only alterations I made was substituting poultry seasoning for thyme and I added about a 1/2 teaspoon cayenne & paprika for some spice. Absolutely delicious dish. I will definitely be adding into the rotation. Thank you so much for sharing!

  42. Lori G

    Made this last night while looking for a winter comfort food recipe. This was delicious. I don’t know how to do matchstick carrots so we just chopped all the veggies and it turned out great. Love the addition of thyme to the dumplings.

  43. Nina Lane

    These are delicious! We’re in the middle of an arctic cold front in North Texas, and these were the perfect dinner on a frigid night! Fortunately, we didn’t lose power, so we were able to eat them! Great recipe!

  44. Laura

    This recipe is sooooo good, however, 3 tsp of pepper in the recipe is too much! It makes it very spicy. We will definitely be making this recipe again, just with much less pepper! Whoa momma!

  45. Kris

    I have made this three times now. I believe this is my best dish! The first time I made it my husband of 30 years came into the kitchen chanting “Hail to the chef!” He had never done that before. We still LOVE it! Thank you so much!!!

  46. Michelle

    This recipe is fantastic! All 4 kids loved it. We are making it for the second time tonight. The only substitution that I had to make was poultry seasoning in place of thyme because I had it on hand. Super delicious and is added into our rotation. Perfect on a cold night!

  47. Blanca

    First time EVER making this dish. We normally eat it from a can. It was tasty, the only thing was the size of the dumplings. I didnt’ think they would double in size!! Next time I plan to roll them smaller. I’m hoping this will freeze well for another cold night. Thank you!

  48. KMH

    Just used the dumpling part pf the recipe and I give it a total 5++++. Easy and the best I have ever made!! Thanks!!

  49. Logan Sessions

    I’ve never left a review in my life on anything, but these lil biscuits are incredible! This was exactly how I was hoping it would turn out. The recipe itself is really good, but these lil biscuits y’all…perfection.

  50. Linda

    This is the best HOMEMADE chicken n dumplings I’ve ever made. I used all fresh ingredients followed this recipe to a T…. so so good. Thank you for this recipe. I’ll make again for sure !!

  51. Mandie

    This recipe was perfect! This was my first time making chicken am dumpling and it turned out great! Thanks for sharing!

  52. Sarah Hall

    I made this for dinner tonight and at 1st taste it was a little bland, like it needed something but I couldn’t figure out what. My husband helped me out with taste testing a small amount with different seasoning and came up with adding garlic power, onion power and paprika to taste!! This was DELICIOUS and we will be making again with slight modifications!

  53. Chicken and Dumplings | with sweet potatoes and scratch dumplings

    […] The best part is the dumplings cook right up in the soup.  The recipe I use is inspired by The Novice Chef with a few tweaks based on what I had handy. These dumplings are fluffy, delish and just what this […]

  54. Nikole

    I just made this and WOW!! I followed the recipe to the T. I only had ground thyme so I used 1/2 tsp in place of 1 tsp dried. I’ve been making chicken & dumplings in the crockpot for years using bisquick but this is my new go to recipe. Everyone was impressed and the dumplings where perfect! Thank you soo much for sharing this!

  55. Chelsey Norval

    Love this recipe! The first time I made it the dumplings turned out amazing but now they are gummy what did I do wrong???

    1. Jessica

      Hmm. That’s strange! I wonder if your baking powder has expired? If not, my other guess is you might have added too much butter or milk by accident?

      1. Donna

        Mine worked perfectly, except I didn’t melt my butter. It could be cut into the dough like when making a pie crust, but I made them in my food processor. I started with the dry ingredients, pulsed in the room temperature butter, then pulsed in the milk just until the dough stuck together.

    2. Donna

      I posted a reply earlier, but I think I forgot to enter it as a reply to you. I have another suggestion anyways. To those whose dumplings turned out gummy or otherwise not as desired, here are a few tips:

      1. Do not over-mix the dumpling recipe. Try mixing the dry ingredients. Do not melt the butter- instead, cut it in with a pastry blender or two knives, or your food processor, until dough is in pea-sized lumps. Stir in the milk just until dough is moistened.

      2. I picked up the dough by hand, lightly rolled into balls that are slightly smaller than golf balls, and dropped into boiling chicken mixture.

      3. The “old-fashioned way” might work better for those of you whose dumplings were gummy. Boil 10 minutes uncovered, adding additional water if necessary to the chicken mixture. Then, cover and boil 10 additional minutes.

      Please post if this works for you!

  56. Tayler

    I’ve never commented on a recipe before, but this was fabulous. And so easy! I did add a bunch of extra chicken broth (on top of the stock) to make it stretch for our family of 6. The evaporated milk is genius. Thank you!

  57. Stephen RICE

    Delicious but not enough liquid. I guess I need to make the first part of the recipe again in order to use the rest of my dumplings

  58. Joanna

    I haven’t made this yet, but I wanted to go ahead and thank you for laying this out and explaining the recipe in simple terms. I’ve been looking for a good chicken and dumpling recipe for a few days, and a lot of the ones that came up were kinda hard to follow when reading. It made it harder to understand the process. The way you broke it down is perfect, so thank you. I’ll absolutely be making this soon

  59. Melissa

    One of the better meals I have ever made! Excellent comfort food. Thank you so much for this recipe, I love the creaminess that the evaporated milk provides. Myself and my kids just loved this, It will definitely be put into rotation during the winter months.

  60. Kelsey

    This is a great recipe! So approachable and easy to follow. I’ve always avoided making dumplings because of the assumption that they were hard and fiddley to deal with. No idea why because this was so easy to make.
    I’m glad I read the comments ahead of time. I substituted the thyme with poultry seasoning, which is what I use in chicken noodle soup. I doubled the soup base and it was a good amount of food with plenty for leftovers. Only did one serving of the dumplings, as I’ll make some fresh when reheating tomorrow.

    This is getting saved in our favorite recipes binder!

  61. Jordan Stepp

    I love this recipe for the dumplings! I have my own chicken soup recipe but these dumplings are the best. I do add a little bit of the broth to the dumpling mix before dropping them in and they always come out light and fluffy

  62. Stephanie Dinkel

    Holy smokes! First time making this recipe for our family and it was a total hit. My hubby is a really picky eater and I was So nervous making it for him. He had 3 servings! The BEST chicken and dumplings I’ve ever had.

      1. Danielle

        Curious if anyone has tried to make the dumpling dough ahead of time and either refrigerator or freeze them for later use ? And if so did they turn out just as good ?

  63. Deborah

    I should add this as well. Everything about this dish came out perfect it’s just for me there was too much thyme in it. Again I didn’t put it in the dumplings just in the soup I guess it must just not be one of my favorite spices because for me it’s just too overpowering you can’t taste the flavor of the chicken or the great dumplings but this is a wonderful recipe and I will definitely be cooking it again I’m just going to leave out that spice. Thank you for the recipe everything except the spice was perfect for me. Thanks for sharing

  64. Deborah

    It’s a great recipe nice and thick I did have to add another can of cream of chicken butt skip the thyme. I didn’t put it in the dumplings but I did put it in the broth and it taste nothing like regular chicken and dumpling all you can taste is the spice I’m so disappointed I can’t even eat it it’s too overpowering

  65. Lori

    Hi, I just made and finished eating this delicious recipe. I’ve never made dumplings before. Your recipe is amazing! I had no trouble following your directions as your explanation was very clear. I did have to substitute heavy cream for the evaporated milk because I didn’t have it. Other than that I followed your recipe. Thank you for sharing. Definitely will be making this again. Perfect for a cold, rainy day!

  66. Bridgette

    Merry Christmas to us! This was Christmas dinner this year….. never made a dumpling recipe. This could not have been ANY easier and delicious! Thank you for sharing this AWESOME recipe!

  67. Hallie132

    Thank you so much for this awesome recipe! My oven is broken and I needed something special to make for Christmas, and this was it! Such a satisfying and delicious dish.

  68. Christi W

    I would usually never be caught dead commenting on some dumb pointless story with a recipe somewhere in the middle, but this is literally the most delicious thing I’ve ever cooked and even my 14 yr old who is 87% chicken nugget/french fry loves it. I haven’t even done the dishes yet. I’m sitting here too full and disgusted with myself for not having made this sooner. The format of this recipe is dogshit and you have to scroll from the ingredients list back to the instructions the entire time, but it’s worth it I swear.

    1. Jessica


      #1. I have literally zero story. The post is only talking about the recipe.

      #2. The post has a jump to the recipe button at the top (all of my posts do). So if you want, you don’t have to read any information about the recipe or tips/tricks and can jump straight to the bottom as you please.

      #3. At the bottom of post is the full recipe. It’s all right there. If your screen is small, get a tablet or a computer and it’s all right there. OR hit that cool print button.

      Glad you enjoyed my Chicken and Dumplings, but your rude attitude over a great free recipe isn’t needed. Merry Christmas!


        you may want to rephrase your response. She gave you a lot of praise but was frustrated with all the fluff on this page.
        You could have just said that she could go to the bottom of the page to get the full recipe.
        Since your items are listed in several different spots, it can be confusing so a kind response will only make you look better.
        You may also want to thank her for all the kind words about your recipe. Just a suggestion.

        1. Jessica

          Hi Shawna! I appreciate the comment and usually would agree, but her comments like:

          “I would usually never be caught dead commenting on some dumb pointless story with a recipe somewhere in the middle…” and “The format of this recipe is dogshit”

          When the recipe is at the bottom with a handy ‘Jump To The Recipe’ button is right at the top, it makes it impossible to ignore very rude comments about things I work really hard on. Maybe you should suggest that she be thankful for the recipe instead of saying what I work very hard on is “dog shit”.

          I won’t comment on this comment thread again. Thanks for understanding that I won’t tolerate rude comments for zero reason!

          1. HM0991

            Hi Jessica. Don’t listen to them. This recipe is fabulous and does not deserve the “dogs***” comment at all. Some people will just pick everything apart no matter how easy you make it for them. This recipe is fantastic and I’ve come back to it again and again. AND it was EASY.

        2. Carli

          Literally one of the craziest replies I’ve ever seen. I can promise you her reply was a LOT kinder than what I would have left. Christy W should be ashamed of herself….and start her own recipe blog since she’s such an expert on how it should be formatted. For that matter, so should you for then telling her how she *should* reply. I get flustered with a lot of recipe sites too..some to the point that I don’t bother and move onto another recipe. But what I don’t do…is butt in and try and tell another creator how she *should* be doing it. Im certain that if the author wanted either of your opinions, she would reach out.

        3. Jen

          She called it “dog shit”. Everything else is just a back handed compliment. So incredibly rude. Jessica was nicer than I could have been. This person’s comment comment was so pointlessly mean and you want her to be thankful and kind in response? You are off your rocker lady…

    2. Donna

      Christi W: I can think of a more appropriate reason to be “disgusted with yourself,” than the thought that you ate too much of this fantastic meal. Perhaps you should berate yourself over the meanness of your post.

      Ok, you did compliment Jessica on the delicious recipe. Then, to thank her taking the time to share this recipe, you referred to her formatting as dogshit. Real nice.

      Guess Mommy, Daddy, Grandma-whoever-didn’t teach you manners. Or, probably, you didn’t listen. Quick refresher: when someone gives you a gift, you do not rudely critique it. (If you truly had a suggestion, you could have sent Jessica a private message and politely shared your idea.)

      I’ve noticed that some people have adopted the Gordon Ramsey/Simon Cowell approach after watching their tv shows. They think they are better than others and have the God-given right to tear a person down. (Actually, I think it’s a sign of their own lack of self confidence. They won’t feel so bad about themselves if they point out to everyone that someone else has perceived faults. Twisted. Bullyish.

      Jessica, I’d like to take this opportunity to thank you for sharing this delicious recipe. The time you took was an appreciated gift to us, and made the vast majority of our families’ tummies happy! ♥️

  69. kelli

    This is fantastic. So simple- tastes identical to my grandmas chicken & dumplings from the 50’s. I’ve tried a lot of recipes over the years for this and they were always B…B+. This is A+. The most important part is mixing the flour with the sautéed vegetables and cook for 1 min. This bulks up the veggies before you add the condensed milk and stock, which takes it into flavor orbit. I added 2 tsp of sugar to my dry dumpling ingredients and they were angelic. The simplest recipes are the best recipes.

  70. Rosemary

    I just wanted to tell you that I just made the chicken and dumplings and usually my dumplings come out gummy and this time the were Awesome… they looked like the picture.. this is definitely a keeper!!

  71. Kathy

    This is my third time making this dish! Family favorite. The evaporated milk makes an incredible sauce and my hubby just raved about how flavorful this is. I’ve tried different versions through the years but this recipe is #1.

  72. Brandi

    I made this with a few changes! It is so yummy! I used italian seasoning didn’t have thyme and used frozen peas and carrots. My hubby loved it!

  73. Brandi

    I never comment on blogs/recipe sites but this, this is THE best dumpling recipe ever. Im picky on my dumplins and these are perfect. Lighter and fluffy instead of dense. Thanks for sharing this greatness!

  74. Jennifer hartwig

    I made this for the first time. The taste was great but mine got way too thick. Not even like a soup anymore. Where did I go wrong?

    1. Jessica

      Did you use the flour added to the vegetables before the broth/evaporated milk? When you cook the flour and then add the liquids, it thickens the soup.


      If you ever have this issue in the future, you can always add chicken stock to thin it out. It also helps expand the recipe for those times that an unannounced guest shows up.

  75. John

    I made this recipe for the first time . It smelld great and the soup part is great but my dumplings are not cooking up like they are supposed too. What am I doing wrong?

  76. Jennifer

    This was awesome! I did not follow the recipe exactly, but pretty close.
    I used leftover Thanksgiving Turkey. It was amazing! My kids loved the dumplings!

  77. Spencer

    This recipe is fire! I usually make the thin dumplings are closer to homemade noodles, but I’m definitely going to go with this recipe from here on out. I’ll probably use one teaspoon of pepper instead of two next time, but that’s just a personal preference.

  78. Kathleen

    This was so good!! A new family favorite. Quick enough for a weeknight but tastes like it cooked all day!!! Thanks for an excellent recipe!

  79. Mitzi

    First – loved this recipe! Second – little backstory: my husband’s grandmother was a renowned cook with a family-style Pennsylvania Dutch restaurant outside Eerie PA where people lined up outside to eat before it opened every day. .By all accounts, she was an amazing cook. My husband ate there 6 nights out of 7 almost every week when he was growing up. He has raved about her chicken and dumplings since I met him. She never ever gave her recipes to anyone – not even Jon’s mom. So when she died, she took them all with her. I have just been too intimidated to even attempt chicken and dumplings, but last night I made yours. Jon said it was different but every bit as good. I’m pretty sure she did the flat dumplings, but I’m not a fan of those. My only real change was I used thighs. Same recipe as your shredded chicken except thighs don’t really shred well, so I chopped them. Her fried chicken was apparently to die for, but I know I won’t be able to replicate that. So, thank you!!! I have wanted to do this for years.

  80. Jeani

    Have you ever made this and frozen it? I’m wondering if the dumplings would be okay if I froze it and then microwaved it.

    1. Jessica

      Hi Jeani! I did try it once as an experiment and it didn’t go very well. It becomes very mushy and the dumplings absorb too much of the liquid. It’s definitely best served fresh!

  81. Shannon

    My boyfriend and I made this last minute this weekend on a chilly night. The only change we made was we used buttermilk as we didn’t have whole milk but it still made it taste amazing! Was enough to give us left overs for another day or two. Will make this over and over again to come!

    1. Brianna

      Same I LOVE this recipe and have made it twice in one month!! Gave it to my mom and sister too. even cutting the pepper down by half is sill way too much and is very spicy to me. My boyfriend loves pepper so he adds to his bowl instead.

  82. Debbie

    Chicken and Dumplings
    I just finished making these. My husband is beside himself, he said that they are awesome
    I’ll be making these again.

  83. Danny Morrison

    Thank you for sharing your recipe! This was the first time I’ve ever made chicken and dumplings and it was delicious. The only thing I added was a bit of paprika at the end for color.

  84. Amanda

    I was very disappointed in how this turned out. It looked like it turned out perfect however the soup was bland and looked as if it separated, evaporated milk from stock. The biscuits turned out great but soaked up a lot of the soup. Anyone else experience either of these? Tips or suggestions?

  85. Marissa

    This was unbelievable! Made it last night as per the recipe to the T. I’ve always wanted to make chicken and dumplings and it turned out so so delicious! Thank you! Definitely coming back to this again and again.

  86. Cat

    Incredible! I didn’t have any fresh veggies on hand, so I just had a bag of frozen vegetables that I used. It had green beans, onions, corn, potatoes, mushrooms and peas. That was the only change I had to make, and this meal was DIVINE. I am so excited to make this more and more!

  87. Faith Z

    Has anyone tried this using a gluten free flour blend for the dumplings? I am dying to try this recipe. My grandma used to make chicken and dumplings all the time when we’d stay at her house. Its been so long since I’ve had it.

    1. Allie

      Yes! I just made them tonight with King Arthur gluten-free flour. They are a little heavy, but I think I squooshed them too hard. Next time I might add some shredded cheddar, that seems to make for a really nice biscuit, so it would probably make a dumpling with nice texture.

  88. steph

    I have a question, I am allergic to evaporated milk, can I substitute for canned coconut milk with the same results?

    1. Jessica

      Yes, any milk will work, but of course it may have a coconut flavor to your savory soup. I would personally prefer to use all chicken stock instead of coconut milk.

    2. Allie

      I used canned coconut milk, using just the heavy creamy stuff, not the watery stuff at the bottom. It was excellent, and did not taste too coconutty to any of us.

  89. Shannon

    I am currently making this. Waiting for the hubs to get home so I am finishing off in the oven uncovered. I also didn’t have the evaporated milk so I used 1 cup heavy cream. It looks so delish. Not sure I can wait for him. Hehe.

  90. Stephanie

    Made this for dinner tonight and it was so good! I will definitely be making this and the dumplings again for sure!

  91. Gerald

    Thank you for the recipe. It brought back memories of my Grandmother chicken and dumpling. I modified the recipe by marinating the chicken for a few hours to enhance the flavor especially since I don’t cook with salt. And my father remembered my Grandmother dumpling recipe. The soup portion was all your and everyone loved it.
    Note: It was my first time cooking chicken and dumpling.

    Thank you once again

  92. Gerald Hayes Jr

    Thank you for the recipe. It was my first time cooking chicken and dumplings and it brought back memories of my Grandmother. My father remembered her dumpling recipe so he shared that with me, but you recipe I will keep because it was fantastic and everyone loved it.
    Thank you once again.

  93. Lori

    Delicious recipe, however, I cheated and tweaked the recipe… Here’s what I did…I bought pilsbury buttermilk biscuits and cut each biscuit into 7 or 8 pieces. I had a chicken carcass previously frozen from a roast I made a few weeks ago, put it in a large pot with 3 15 oz cans of chicken broth and 1 10 oz can of Campbells Tomato Soup. I simmered it for about and hour to get the chicken off the carcass. Discarded carcass. I also bought an already roasted chicken from Shoprite, took chicken off bone and added it to pot. In another pot I sauteed one whole diced onion, 7 carrots cut in round pieces, 1 celery stick for flavor. and 2 garlic cloves after 10 minutes of sauteing. Added 1 TBSP garlic powder, onion powder, paprika and 1 tsp of Tyme, and added a little salt and pepper to taste . I then added 4 TBS flour, cooked about 3 minutes to get that” flour flavor” gone, then added I can of evaporated mild, 1/2 cup of 2% milk, then added it to pot of chicken and broth. Added biscuits, cooked 20 minutes and served. My husband and children devoured it and told me it tasted like bisque. The tomato soup is an amazing add to this recipe and gives it that extra creaminess and bisque consistency. Thanks for a great recipe!

    1. Gina

      Okay, Lori, look. You didn’t “tweak” the recipe; you made your own. I’m all for finding new recipes, new techniques, new methods, but THIS RIGHT HERE is too much. Such a back handed compliment. Thanks so much to Dawn, Mary, and Laura for replying to this comment. Oh, my God, what an INSULT to Jessica, who puts so much time and energy into making recipes for us to enjoy. Notice how you have…let’s see…ZERO thumbs up?? So SURPRISING!!!! (smh)

  94. Ranasings

    This was my first attempt at making a dumpling soup and it turned out wonderful! Thank you!
    I know people complain when someone tweaks a recipe then comments on it, but I modified it a tiny bit, and I’ll tell you why.

    I just had dental surgery and my ability to chew is inhibited, so I have been making & eating A LOT of soup this past week; but I’m still hungry!! So I thought about dumplings (they’re soft and don’t require serious chewing) and I super-minced my chicken and added it to the dumplings! I didn’t want them to be heavy, so I didn’t add too much chicken. It worked! The dumplings are beautiful, delicious and my belly is finally full. And I am totally loving the creamy soup base.

    I live in the tropics & it’s hotter than hades, but I’m still enjoying the soup!

    Thank you for the recipe… it’s a keeper!

  95. Meghan

    Best chicken and dumplings ever! The recipe was super easy and turned out amazing. I did take other commenters recommendations into account and cut down a little on the pepper in the dumplings (about by half) but everything else I kept as written. Had leftovers and just reheated on the stove with some additional broth and fresh dumplings. Tasted great! Thanks for the awesome recipe! My family loved it and it’s going into the rotation for dinner!

    1. Jessica

      I think it should work! I’m not sure how the flavor will be overall, but even just water would work for the dumplings and soup from a technical stand point, just wont taste the same. 😉

    2. Brittany

      This might be a stretch, but I know milk and heavy cream can be switched out, and heavy cream can be substituted with white wine, so maybe some white wine and add a little more butter??

  96. Goldie

    I love this chicken and dumplings recipe! So flavor. I would only have one dislike and that would be how much backing powder. My dumplings tasted just like backing powered. They were a pretty big size so I just took the time to remake the dumplings

  97. Katie

    Can you use a pot or deep skillet? Or instant pot? These look amazing, but I don’t have a dutch oven or anything similar.

  98. Nick M

    I have made this several times but it always turns out so liquidy, and idk why. I read all the comments seeing if it was a common problem, 32oz of broth and the milk does seem to be why? I even add corn in my recipe to try n thicken it up, but it’s still so liquidy.

    1. Kim C

      If it is too thin you may need more flour in the base. I just made the recipe and followed it exactly and it came out perfect! My son loved it and I can’t wait to make it again.

  99. Paige Jackson

    I found the dumplings to have far too much pepper and too much Thyme, and I love pepper. The texture was good. If I make these again I will cut back or eliminate the pepper and Thyme from the dumplings.

  100. Lori

    I never been able to make perfect dumplings for some reason until i tried this recipe, now im a pro making perfect fluffy dumplings, thank u soooo much

  101. Nikki

    Iv never been able to make perfect dumplings for some reason until i tried this recipe, now im a pro making perfect fluffy dumplings, thank u soooo much❤

  102. Cherie

    When do you add the chicken? I didn’t see it in your recipe (unless I’m completely blind). I’m getting ready to make this tonight and can’t wait to try it.
    Thank you.

    1. Jessica

      Hi Cherie! It’s in step 5:

      Bring to a boil and add chicken, thyme, black pepper and salt. Let soup simmer, uncovered, while you make dumplings.

      1. Michelle Louise Marshall

        Making this for me and my 2 teenagers tonight, will update how it goes
        Always made my soups with chicken simmer packet soup and never used garlic in soup, evaporated milk will be interesting to try as I love it in coffee lol

    2. Susan

      I read the same thing, then I scrolled down further. In the first set of instructions it’s not there, but in the bottom set it is.

  103. Cole

    Thank for this idea, I finally tried it and I can say that I feel like a pro when I served it with my family. Makes me smile from ear-to-ear. The dumplings plus the evaporated milk really did the magic to this recipe; so flavorful.

  104. Arpita Patel

    I made these dumplings three days in a row because my daughter can’t get enough of them. I substituted Napa cabbage to carrots as this is what I have on hand and used less ginger so the flavor and smell is not overpowering for my fussy child. Thanks for the recipe.

  105. Estelle Green

    Tried this for Sunday dinner; WOW!! I have been trying for the longest for a good chicken and dumpling recipe and this is definitely the best. The only thing I did different, was after 10 minutes cooking, I put the pan in the oven to finish cooking the dumplings I was fearful of burning the dumplings by keeping them on top of the stove. It was perfect. I have 3 adult sons and I only had enough left for maybe 1 serving I just subscribed; I like all of your recipes.

  106. Paula

    This recipe did not work for me. Even on a low flame, the dumplings sucked up nearly all the liquid and were still doughy. I’ve never had dumplings turn out like this. This recipe needs a lot more liquid at the base.

    1. Jessica

      This is a super popular recipe and no one has had this particular issue. I’m curious if something went wrong or an ingredient may have been accidentally missed? You use 12 oz (1 can) evaporated milk and 32 oz (1 quart) chicken stock. That is a lot of broth!

      1. Victoria

        I had pretty much the same issue and followed the recipe to a T… I ended up adding more water so that i’d at least have some soup. The dumplings puffed up a bunch but I was left with very little liquid. I fixed it for myself, but I made a note that I’d need much more liquid if I made this again.

    2. Lori

      I’ve grown up making and eating chicken and dumplings, making drop biscuit dumplings. The bigger the dumplings the longer it has to cook. When you think it is ready, you pick one of your biggest dumplings to break open to see if they are cooked. If not, keep cooking another 5-10 min. If you think the soup is getting too thick, just add more broth or water:) do be careful if your soup is thick. It is more likely to stick and burn. I hope this helps.

  107. Susan Dubose

    I am so trying this! It’s one of those recipes I always mean to try or make and never get around to it, but put it down for later this week. Thx!

  108. EEREN

    This is absolutely delicious. I went to the grocery to pick up the items I needed anxious waiting! I’ve watched the video and followed each step. I’m definitly added this to my recipe book. Thank you again! I’m eating it right now!

  109. Ashlei White

    I don’t know if anyone else has tried this but I turned the chicken dumplings recipe in to a beef dumplings. Big hit with one of my kids. I love both of them. But I just changed it from chicken to ground beef and beef broth and added mall cubed potatoes to it and corn if you want. It is so good.

  110. Lexi

    Followed directions easily and it turned out beautifully, rave reviews all around from the family. Will definitely be saving for future use! May add extra veggies to it next time.

  111. Adrienne

    I haven’t had chicken and dumplings since I was a kid but I’m pregnant and had a craving. I made this tonight and oh my goodness it was amazing, the exact recipe as is. So delicious, just like I remembered but maybe a little bit better;) thank you for sharing. 

  112. lorraine arbogast

    in my chicken and dumplings i really cheat by using canned chicken it’s all white meat and very tender. but my big secret is i add grated cheese to the dumpling batter. they are so good i usually have to make a double batch.

  113. Ange

    This was such a huge hit with my family. Passing on the recipe to others to enjoy! I need comfort food right now 🙂

  114. Ted

    I know everyone else has already said it, but this is THE BEST CHICKEN AND DUMPLINGS I HAVE EVER HAD. Made it today exact as the recipe said to, followed the video. Thank you so much. We didn’t have any leftovers!

  115. Grace

    Wow, what a delicious and simple recipe!
    With the ‘safer at home’ situation, I made due with what I had in the house: using baby bella mushrooms in place of the carrots/celery.
    It turned out more like a creamy mushroom, chicken, and dumpling soup — and let me tell you: it’s amazing! The dumplings are perfect, and using condensed milk gives it such a delectable creaminess.
    Thank you for this recipe!

  116. Minerva Velasco

    I made this last night and it came out great! Super delicious and easy to make. All my family loved it and it’s already all gone. Thank you for the recipe. I will be making this again!

  117. Maria Monahan

    This is the best chicken and dumplings we have ever had! Thank you for sharing. I am throwing away my old recipe.

  118. Nick John

    Best chicken and dumplings recipe ever…I’ve tried so many different ones and the dumplings either fall apart, or mushy or dense. These were spot on. Loved the flavoring and everything, added a can of corn to which was delicious. Debated about trying to add potatoes but held off….  this will be a lifetime forever recipe for me now and will never have to look for another chicken and dumplings recipe. 

  119. Tegan

    At first I doubted when I saw evaporated milk in the recipe, but when I tried to cook, I was convinced that it was really tasty!

  120. Maxvang

    My first attempt at making chicken and dumplings. The one thing I can remember my Grandmother making in the 50’s. After looking at different recipes this one spoke tome. Just gave tests to my family, they loved it! No need to look further. Thank you

  121. Laura

    I didn’t know chicken and dumplings could be so easy. I used a rotisserie chicken from the store. It was excellent. Will definitely make it again

  122. Renee

    I love this recipe!

    Just a warning, though – the ads overwhelmed my page so much that I had to go ad free just to reach the recipe without the page shutting down (3 times). I had previously made this dish, so I knew it was worth getting back to, but I might have missed it had the ads been so overwhelming the first time.

    I might suggest a Patreon page. That might allow you to reduce ads while still being compensated for your content. 

  123. Courtney Farmer

    This was wonderful, my husband and I loved it – thank you for posting! Cleared the ‘what kind of dumpling’ dilemma up for me 🙂

  124. Shari

    Love this so much! Made it twice… everyone eats it up, second helpings! So delicious!! I will continue to make it!

  125. Thomas

    Awesome! One of my favorite Crockpot Chicken and Dumplings, nice to see your recipe, easy to follow, will cook this for family this weekend. Thanks you!

  126. Mick cayo

    Did ahead of time!  I loved this! I did not add the Thyme to the noodles. I did add turmeric as one poster said for color. I did it for health too.. made a gorgeous sauce!  I made rolled noodles. Instead of drop.  I followed the recipe using left over chicken roaster.  I made the dish ahead all the way the boiling point. (All veggies … rue with flour and evaporated milk and stock)  Made homemade noodles and left all 
     In the fridge.  Then I brought out the pot and brought it slowly to a boil with the lid on…. added fresh made noodles and left it 20 stirring occasionally to prevent sticking. … very easy to make at the last minute if you make it ahead! It was amazing!  My rolled noodles were easy!  2 cups flour and 1/2 tsp bk powder  1/4 tsp salt.  Mix… Add  two  Tbs cold butter cut up. Knead with fingers till the butter is all in pea sized  lumps or smaller mixed in. Add just under One cup milk till mixed.   add small amounts of flour to ball up and roll with a rolling pin to 1/4”  add flour to top and bottom till not sticky. Cut with a pizza cutter in strips. Chill 1/2 hour or more in fridge. Add the pasta to the boiling chicken mix, stir as needed with lid on top . Cook  as recipe says  25 minutes. With lid… Checking the pasta occasionally to stir. 

  127. GOd

    You are a useless piece of shit that makes finding recipes on line awful!! NOBODY CARES about your stupid bullshit story!

    1. Frankie Frank

      What is wrong with you? Who talks to ppl this way? No one worth a sh!t, certainly! How bored are you to go after someone who blogs recipes?! Lmmfaoooooo! Some petty ass shiz right here!

  128. Sergio Fishreeler

    My wife recently cooked this dish, it was so tasty. I asked for a long time where she got it and decided to leave a review, it was amazingly tasty, Thank you!

  129. Lee Ann Carr

    Novice Chef – meet the Lazy Chef! I did everything exactly according to recipe… including the Rotisserie Chicken. The evaporated milk is the secret! Thanks for sharing. I’m such a lazy cook that I substituted pre-made gnocchi for the dumplings. Cooked it about 12 minutes after adding the gnocchi. My family loved this. It’s super easy to make, economical and delicious. I bet that I spent around 10.00 on everything. You could easily feed a family of 6. Add a fresh green salad & Viola!

  130. MARGO R.

    I made this dish for dinner last night—- I’m very pleased with the outcome! It’s easy enough, but still some work when opting to make the dropped dumplings. Still, so worth it. A delicious recipe, highly recommend. Only thing I’d change and do so next time is making more broth, using more than 32oz if chicken broth. I found the dumplings soaked up a lot of it.
    Thanks for sharing this yummy recipe.
    ….. I wish I could share a picture!

  131. Rachel

    I love this recipe I have made it now 3x I have made it super thick like chicken pot pie and very soupy!  I use light whipping cream and replace evaporated milk.  I use a ton of garlic and thyme for my dumplings!  I even add peas!  Love it!  

  132. Ronni

    I made this recipe for my family last night.  The only things I changed were replacing the thyme with parsley since most of us do not like the taste of thyme and using diced chicken breast because I didn’t have a rotisserie chicken on hand, .  My family absolutely loved it.   The soup base is flavorful and deliciously creamy. The dumplings were tender and fluffy.  I could not believe how easy this recipe was to make and how perfectly it turned out.  Thank you for sharing this recipe. It is now a family favorite!

  133. Amanda jordan

    Holy cow… this was a lot of celery and onion. I don’t mind flavor enhancements and all other parts of the recipe are amazing, but the celery and onion content, could be reduced by half at least and still maintain the southern flavor. 

  134. bakergirlmd

    Great recipe! I added just 1/2 teaspoon more of salt and pepper. The fresh thyme really makes the dish! Filling, wonderful comfort food!

  135. Michael P Burns

    I am a chef and came across your Chix-Dumplin recipe, looking forward to try this out with the evaporated milk. Keep you informed!

  136. Catherine

    These dumplings are also amazing on beef stew! I recommend cooking the last 5 minutes uncovered. Somehow this gets the center of the dumplings cooked well. Amazingly good!

  137. Dolly

    I remember mom making these dumplings. She used a big canner to make them in. There was 10 of us kids. Don’t remember if she used flour or Bisquick, but they were delicious and I just devoured them. I’m 68 and want to make them now. Thank you for posting this recipe. She also made the wilted lettuce with bacon. yum.

  138. Shena

    OMG!!!! I have been looking for this recipe since my Grandma passed away 10 yrs ago. She made this for me when I was a child, particularly when I was sick. This is spot on and DELICIOOUS! My husband says he feels guilty that we are the only two enjoying them right now – should be feeding a crowd.
    Thank you for a perfect and EASY Chicken and Dumplings recipe and for bringing me back to my childhood.

  139. Victoria Johnson

    All I can say is…. Damn, that is freakin delicious. LOL
    I made this EXACTLY, word for word how the recipe said. The 1 and only thing I did differently was add 1 cup of potatoes. That’s it. It turned our absolutely perfectly. Thamks for the great recipe!

  140. Anne Bakerim

    I prepared an excellent recipe for my husband’s birthday, he praised me and made me promise to cook it for every birthday, thanks)

  141. Jack

    Homerun with the chicken and dumplings very good recipe the drop dumplings top everything well Haven’t had it since I was a kid which is a while ago

  142. Kim

    I need help. I love this recipe. But, only a few dumplings will be fluffy. I’ll cook and cook and cook them and they never turn fluffy. Am I cooking too long? Or not enough? I am in Colorado.

  143. Kylie

    I will never use Biscuick for chicken and dumplings ever again! These were the fluffiest, softest dumplings I’ve ever had. And the soup was so creamy! I reduced the amount of chciken to about 2 cups, just my personal preference, and added frozen peas with the chicken. Can’t wait to make this again!

  144. Ava

    I went looking for a chicken & dumplings recipe to make this morning.  One always seem to fall apart in the pot as they cook. I found this recipe, and it seemed easy enough. So, I just made this. OMG, this was awesome. I would cut down the amount of thyme, maybe half a teaspoon dried in the broth and the dumplings, each. It was a bit over seasoned for my taste. But everything else was totally awesome. I would also take the time to roll the dumplings in the future instead of just scooping them into the broth, like I did this time. The dough was a bit dense, so it didn’t scoop in perfect circles. It had cracks where juice leaked in and made them a bit soggy/dense. I think it would be worth the extra time to roll them ahead of time and just simmer the soup for 10 minutes before adding. Otherwise, we loved this recipe. I’ll definitely make this again, and update how the minor changes I would make work. Thank you for helping me make better dumplings.

    1. Ava

      Update: I made a second batch of dumplings the next day to go with the leftover stew from the day before. I took the time to make them all uniform and rolled, so there were no seams for the broth to penetrate. I also drastically reduced the amount of seasoning. And they were perfect. Light, fluffy, and just delicious. Thank you again for helping me make better dumplings.

  145. Linn

    Way to much thyme in dumplings.. carrots should chunky not matchstick cut… I will find my original recipe which is FANTASTIC and stick with it….

    1. Jonathan

      Sorry but this was a terrible recipe .my dumplings where raw I had to cook for AN HOUR!! I wouldn’t recommend this unless you want to embarrass yourself. In front of your family! >:(

  146. Alexandra

    I made this last night with leftover turkey and I messed up the dumplings, but today, I took the gummy dumplings out and made new ones and made sure to follow your instructions perfectly and voila, perfection! I am so excited. For years i have made all kinds of meals from scratch but when i made dumplings i used boxed biscuit mix because i was worried it wouldn’t be as good as the ones my mother made, but now, i got it and their wonderful and very filling. Thank you so much!

  147. Mandolyn

    This is THE BEST CHICKEN AND DUMPLINGS recipe EVER! My 14 year old daughter hates everything I make. She requests for me to make this! The second time I made it I had to make a double batch because she actually WANTED left overs! I am making this again tonight!

  148. Jackie Tassone

    Made this last night and it was perfect.  My dumplings usually melt away but these were great!!
    Thanh you for a great recipe.

  149. Maria Redden

    This recipe was amazing!! First time making dumplings from scratch and this was so easy! And I loved the condensed milk instead of cream of chicken. . . awesome job Jessica! This will be a new staple in our house for the colder months. 🙂
    PS – this totally beats any crockpot versions I have tried.

    1. Maria Redden

      Also, how can anyone possibly say there are too many dumplings in this recipe?!?!
      That. Is. The. Point. 🙂

  150. Kristen

    My husband loved this so much he cane into the kitchen singing his made up hail to the chef song! That’s the first time he has ever done that in 30 years of marriage!  (Chicken and dumplings)

  151. Tracy

    I was looking for a recipe for homemade dumplings, because I usually use biscuit mix & was out. I gave yours a shot. It was good, but I didn’t care for the black pepper in the dumplings. I found it overpowering. I’m from New Orleans, so I’m used to spicy food, but this was an ingredient that I’ll be leaving out next time. Otherwise it was great! I never would’ve thought to add butter!

  152. Debbie

    Just made the chicken and dumplings. Easiest recipe ever. It was awesome, since our Texas weather is getting colder. My son and I both enjoyed it. Thanks for sharing.

  153. D

    Made this yesterday.. 5 stars! I do have to admit I seasoned the soup much more aggressively once I had tasted it. Might be personal preference but I did think it needed some extra flavor because the evaporated milk made a very rich, creamy base that dulled the other flavors. Even still, it was a very nice recipe and I loved the evaporated milk tip! The dumplings? O wow, AMAZING! I’ve made dumplings several times in the past, different styles and different recipes. However, I have never had them turn out this well. The flavor and the texture we’re PERFECT. These dumplings came out quite large but I really liked them like that. Most the time when they’re small they get more saturated and soggy all the way through like a sponge. These dumplings still had firm, biscuit textured centers even though they were creamy and soft on the outside. Really perfect, my husband ate 3… I ate one with my soup and was stuffed! Ha! Thank you so much for the easy but delicious recipe, I’m a fan! Them them coming!

  154. Anna

    This is delicious. I made it tonight for my kiddos and they all had seconds even my super picky 7 year old daughter. I made it with gluten free cup4cup flour and it turned out exactly as it should have.

  155. Momina


    for dumpling, 1 tbsp + 1 tsp of baking powder… isnt too much of baking powder for 2 cups of flour?

    Awaiting ur reply dear.

  156. Jennifer

    Perfect fall recipe! My family thoroughly enjoyed this dish and we will use this recipe exclusively for Chicken and Dumplings going forward. Thank you!

  157. Cathy

    Okay here is my update. This is wonderful. I had to substitute the thyme because I was out. I used 1/4 tsp poultry seasoning. I also added 1/2 tsp tumeric and 2 tsp parsley in the soup recipe. This is to die for……..I used a teaspoon to scoop out my dumplings and rolled into a ball so they would not be so big. Will be putting this in my weekly rotation….Comfort food at its best.

  158. Kelvin

    I made this recipe.  It was a bit involved.  I’m not a novice. Preparation is essential.  I also made my stock.  Those steps added to the time frame.  Just ate it.  Well I can only say WONDERFUL!!  Can’t wait to make it in the winter 

  159. Sue

    OMG I just made this and it is really Really Good! I followed the recipe as written except I used a frozen bag of mirepoix instead of the fresh vegetables! I’ll definitely make this Again!! Thanks so much!

  160. Lisa

    So I made a cooking adjustment.
    I put frozen chicken, diced onion and celery, fresh thyme, butter, and pepper in a slow cooker on low for 6 hours. Then I shredded chicken added minced garlic, then turned my slow cooker to stovetop mode and added flour to cook for a minute. Then I added evaporated milk, salt,  and chicken stock. Let that come to a boil. Made my dumplings as you said and added them to the pot and let them cook for 15 minutes.
    This is absolutely Delicious!
    Thank you sincerely & respectfully:)

  161. wendy barnes

    Made this tonight for dinner. These are the dumplings I remember from my childhood. I only changed 1 thing.
    Less thyme. I also used a small cookie scoop wanted more dumplings
    Otherwise followed exactly Thank you for bringing back such wonderful memories

  162. Ashley

    We just tried this tonight, my 4 year old has been asking for chicken and dumplings. This was AMAZING. We followed to the letter and it was just fantastic. Thanks! 

  163. Amanda

    Thank god when I made this he first time I screenshot the ingredients. I just posted it as a pic on the Pinterest pics for this. 

  164. Patricia Jones

    OMG! These look like my mama’s dumplings. I have tried for years to duplicate and have not been successful. I hope this is the one.

  165. Candy Wharton

    I did not like this recipe at all. The soup had no flavor. I had to doctor it with chicken boullion cubes. There was way too much pepper and thyme. I will go back to my regular recipe for chicken and dumplings.

  166. Alexis

    Wow, this truly is the best chicken and dumplings recipe ever. I have never had luck making good dumplings and the biscuits from the store are hit or miss, usually miss. Too sweet, too dry, too runny etc. both the soup and the dumplings in this were perfection! Thanks for this recipe. 

    I also tried the blackened trout yesterday and that wa also a hit! 

  167. Sherie Sheppard

    Good day ,
    Just had to drop you a few lines about your recipe .
    I did the best I could to replicate it. I did have to switch things up a bit .
    We have dairy issues . So I replaced the milk items with coconut milk . Unsalted butter , sparingly .
    I didn’t know I was out of baking powder , so we did without . I did use a salt – free chicken seasoning in the dumplings . They came out fantastic .
    I boiled my fresh chicken in broth and deboned it as well . We use a lot of broth , bouillon , and stock for cooking . Water ruins a lot of flavors .
    We are very pleased with how this came out.
    I’m a southern girl and I am always keeping my eyes open for new recipes .
    Thank you so much for sharing yours.

  168. Yvette

    These hands down is the best dumpling recipe I have found. I make wonderful stew. But my dumplings were too dense. I wanted light and fluffy and that is exactly what got!

  169. Andrea Hernandez

    Oh wow. Best chicken and dumplings I’ve had! I will definitely use this recipe from now on. Clever to use evaporated milk. I used dried thyme and fresh parsley. Then I ised buttermilk for the dumplings because that’s what I had. They are fluffy and perfect!

    1. Jessica

      Hi Bec, 3 tablespoons all purpose flour goes into the soup directly. It’s listed under the soup portion of the ingredients. 

  170. Darlene

    First time experiencing Chicken and Dumplings! Excellent! Made a few changes…added fresh mushrooms …didn’t use evaporated milk , used a bit of half n’ half cream, homogenized milk, and cashew milk. Added sage and poultry seasoning. We have leftovers….my husband thinks we need to take the dumplings out before we refrigerate ? 

    1. Cyndi

      Made this tonight and it was a huge hit. This is up to par with Tad’s Chicken n Dumplins in Troutdale Oregon which is famous for their’s since the 1920’s. The only thing i changed was i only used 1/4 teaspoon dried thyme because i think its kind of overpowering if you use too much but thats my personal preference So delicious!

  171. Kate

    This was wonderful! Never knew that those flavors would come out as they did in this beautiful dish! Follow the recipe word for word!!!

  172. Susan S.

    I had leftover chicken to use and this looked easy enough. I made it without the onion (yuk!) and carrots, and with whole milk. My entire family thought it was OMGosh good! Next time I’ll make sure I have evaporated milk. I’m curious to see if that makes it even better.

  173. Esma

    OMG…these dumplings were amazing for such simple ingredients and I consider myself a dumpling afficianado. I make farina dumplings, German bread dumplings, apple and plum dumplings, egg dumplings, biscuit dumplings…you name it…I’ve made it. The Pioneer Woman has a dumpling with cornmeal in it. Very good too, but these were just simply amazing. The only things I did differently is made my own soup base which is the bomb (I use whipping cream in the broth and add lots of veggies along with the chicken)…and used sage in lieu of thyme. I don’t know if this had anything to do with it, but I used organic while milk (has the cream top), and sweet unsalted butter. They were sooo light and fluffy.  Anyway…thanks…now I just have to figure out a gluten free option and a Keto friendly one that actually tastes as good as yours! Thanks lady!!!

  174. Christiana

    I made this recipe this evening. Amazing! I did make some changes. 1. I added half a cup of cheddar cheese to the biscuit mix. 2. I used less time and added oregano and rosemary. 3. I used a leek because I only had half an onion. 

    The biscuit were dense but fluffy and the flavor was perfect! 

  175. Melissa

    The recipe calls for whole milk. I want to use the evaporated milk. Is it the same measurement for either milk? Thank you!!!

    Can’t wait to try this recipe. 

  176. Meaghan DeFrang

    Really, really delicious! We are vegetarians so I subbed veg bouillon and fake chicken. The biggest error I’ve made in the past is too many/too big biscuits. I forced myself to make smaller balls of dough and flatten them out a little so they were biscuit shaped and used the widest flat bottom pot I had. I still had too much dough to fit it all in, but the biscuits did not form a big, raw super biscuit this time.  This yummy recipe is a keeper! Thank you, Chef.

  177. Alexandrea

    Just made this for dinner and it was amazing and so simple! I made my own shredded chicken and I just used chicken breast tenderloins so that the chicken would cook faster! 

  178. Janiece

    Oh MY! I love this recipe. For years, I have searched and searched, tweaked and improvised recipes to have herb biscuits as dumplings and a good ‘soup’ as the base for chicken and dumplings. The Search is OVER. This is the best recipe. I ate WAY too much. I doubled the recipe based on how much chicken I got off the rotisserie chicken I had. I have a 15 in SS dutch oven which gives me lots of surface area for dumpling so the dumplings were not stacked so they were done in 15 mins. Yum, yum, yum. I am going to go delete the other 20 recipes I had saved along the way. This is now my go-to. This also means that many of my friends will get it since I love taking chicken and dumplings as a meal. I mean, it is meat, veggies and bread in a single dish. I will be including the recipe for the families because I know they will be asking! This is my first recipe from you and I am going to check the rest out. Thanks for sharing.  

  179. Wispyfern

    I have always been afraid to make dumplings (I don’t know why), this recipe is fantastic!!! I made it last night and the family was crazy over it. I’m a very good cook so my family is used to getting great food. I cooked boneless skinless chicken breasts in the 32 ounces of broth & then shredded it. Our dog even was looking for more after he got the baby’s small left overs! The only very small addition I did was add 1/4 teaspoon of turmeric for a golden color. I was so proud to serve this to my family and all the raves I received thrilled me!

  180. Joan R

    I have always used canned biscuits to make my chicken and dumplings recipe but when I saw how easy this was I had to give it a try. Oh man, am I happy I did! This recipe is AMAZING! The dumplings are delish and the broth is wonderful! I will never use another chicken and dumplings recipe ever again. THANK YOU!

  181. Donna

    The first time I made this it was great. The second time the dumplings were hard and didn’t taste good don’t know what happened 

  182. Donna

    Can this be doubled? Looks amazing but 6 servings won’t be enough. I’m assuming a serving is one cup ! Thank you 

  183. Lisa A

    This was fantastic! Thank you for creating a simple, but delicious recipe. I used Costco shredded cooked chicken which worked really well. I will definitely make this again and would highly recommend this recipe to anyone who loves chicken and dumplings 🙂

  184. Margaux Chatfield

    I just realized I bought Condensed Milk, is this the same as evaporated milk?  I’m a clueless cook!!

  185. Alex Frank

    This recipe is beyond good! Only thing next time would be to wait for my bowl to cool down before eating it so fast! I couldn not wait The flavor is so so good and the dumplings rise great. I will be making this recipe again very soon!

  186. Alycia

    This sounds delicious! Will be making it tonight. I wonder if those saying it was too much thyme are using ground instead of dried?

    1. Donna

      Good point! I think you’re right! I used approx. one teaspoon of ground thyme (in the spice jar) in the chicken mixture, and approx. 1 teaspoon of ground thyme (from the spice jar) in the dumpling dough and it was perfect!

  187. Cheryl Amato

    This was excellent.  I needed to make Chicken and Dumplings and I lost my dumpling recipe I’ve used for years!  I went in search of a new one and found this.  It is easier to make and tastes better!  Thank you, I will use the recipe in the future – the only change I made was to add peas.

  188. Francie Denis

    OMG!!! This was THE best chicken and dumplings I’ve ever had!!!!  I luckily had all the ingredients and it was simple and easy to make. My husband RAVED about it the whole time he was eating it. Thank you for this recipe to add to my comfort food file !!!!

  189. BILLIE

    Made this tonight for dinner. I will never make another version ever again. This was absolutely amazing. Other than using 2 boxes of 32oz broth, and pinching the dough off and rolled into balls for the dumpling, I followed the recipe just as it written. AMAZING RECIPE! RIDICULOUSLY DELICIOUS!

  190. Sarah

    I made this tonight for the first time, so glad I did! Delicious!! My husband loved it! We now have another go to recipe!! Thank you for sharing!

  191. Dominique

    I made it and it taste great….the biscuits on top is the bomb.com! Easy to make but taste like you worked hard all day in the Kitchen!

  192. PEGGY

    This recipe was perfect !!  Even my son in law had seconds. And he never liked the cream of soup version. I was really surprised at how delicious this turned out !! Thank you 

  193. Jane Barlow

    This is soooo good! My family inhaled it and asked to take leftovers to school/work 🙂
    I had a box of bisquick so I used that to make the biscuits. I will definitely be making this again! Thanks for the recipe!

  194. Mercedes Love

    I’ve used this recipe twice. The second time was tonight. I followed the recipe exactly tonight and the dumplings are still doughy and raw even after cooking for an additional 12 minutes! I don’t want to cook it any longer as the rotisserie chicken I’ve used is already cooked. 

  195. Monica

    This was hands down the best chicken and dumplings we’ve ever had! My husband even said it was better than his grandma’s. Can’t wait to make it again. 

    1. Dutch0927

      Made this recipe yesterday. It has waaaaaay too much thyme. My wife couldn’t eat it at all. Next time I will use the same poultry seasoning I use for my chicken soup. 

  196. Mel

    Made this tonight , added fresh parsley to the dumplings and three fresh bay leaves to the soup . Loved it , the dumpling recipe is superb . 

  197. Jane

    I made this tonight as our Christmas Eve dinner. I followed the recipe very closely except I used some cornstarch to thicken it a little more because it was too soupy. I used a medium size scoop for the dumplings because I thought that might cook better. I cooked the dumplings 12 minutes and checked – raw. I cooked about 8 or 9 more minutes and they looked done. To be honest I loved the creamy chicken and it tasted great! The dumplings, however, were still partially raw and gloppy and I realized I just don’t like things like this – they tasted like soggy bread and I hate soggy bread so – The soup is a 5 star keeper but I’ll find something more like a thick noodle to substitute for the soggy dumplings. I guess you just can’t win them all.Hubby liked them better than I did. Also, I stuck 2 in the microwave for just under a minute and it seemed to finish cooking them. Thanks for the recipe. Love the soup!

    1. Aimee

      I too, love fluffy dumplings and hate soggy bread, and just as a suggestion I have almost never had a problem getting the perfect dumpling when I use the Bisquick recipe (even though I admit it is kind of cheating). If memory serves, you only mix milk and bisquick together, the cooking time is always the same and they really are very easy and nearly fool-proof. The best part is that the dumplings almost always turn out light and fluffy like bread, without being soggy. The only time I have ever really had a problem with them being too dense is if I over-crowd the pan. I had to look online for the exact recipe, as it used to be on the box but isn’t any longer for some reason. Just throwing it out there.

      1. Maria

        I use a very similar recipe but I don’t use any milk at all. I use only a roux. I tried the flour but came out too dense. I tried the Bisquick (yes – cheating, I get the ones that come in the containers) and added poultry seasoning, sage, dried parsley (about 1 tsp each or to taste), eggs (3-4) and milk (1/2 cup) . No thyme as some do not like that taste – may be too strong for some. Let the mixture rest for a bit just like you do when you make pancakes. The dumplings coming out fluffy and delicious. Kids love it and a great hot lunch for kids to pack for school!

  198. Samantha

    Made this today and while everything came out good- too much thyme. I used the recommended amount for dried thyme and it was waaaaaaaay too much! My husband gave the okay to try it again with less thyme, but he could barely get through a few bites. I know this is a great recipe though and will try again. I will also be making smaller dumplings because I didn’t realize how much they would puff up. 4/5

  199. Terry Tenney

    It turned out great.. I didn’t have any caned milk or or chicken broth. So I broil my chicken and made my own broth.  I used whole milk instead. I also didn’t have thyme and I was told I could substitute oregano so I did but I only put half and that didn’t go to well but we still ate it.. other than that it was delicious!! Thanks for showing 

  200. Shannon

    Great recipe only thing I will do different next time is less Thyme. It’s a bit overpowering so I remade the dumpling mix and left the thyme out of them and it helped.

  201. Sarah Sutton

    I’m trying this recipe tonight! I’ve always made dumplings with seasoned flour and eggs and used cream of chicken soup with stock instead of evaporated milk so this will be an interesting change. Hoping my baking powder is still good as I havent used it in awhile! My husband loves a good soup so hoping this is a winner to add to my recipe book! I’ll post how it turns out 🙂

    1. Sarah

      Verdict is….. not for us I think it was too much thyme, and I used less than what was called for. It smelled great but the taste was just too…. sweet maybe is the word I’m looking for. My husband voted no for trying it again, even omitting the thyme.

      1. Destiny

        I didn’t use the thyme at all and instead used some of the seasonings that I usually use I also boiled my chicken and used the broth from it no onions /celery and it was delicious

  202. Leslie Rankhorn

    I made this last night. The recipe was so easy to follow. My Tennessee husband is so very proud of his New York wife, who now makes the best chicken and dumplings he’s ever had! He said the addition of vegetables and the creamy texture is outstanding. Thank you!!!

    1. Theresa

      I made the chicken and dumplings for my family last week. It was perfectly delicious. I’ve never had a better recipe. Thank you

  203. majlesi foods

    It’s for a long time I’ve been looking for great and new recipes up until now I’ve come across your great article and site. Thank you very much team. It got me really nice ideas on new cuisines.

  204. Bobbi

    Oh… my… word… This is so good. The only thing I changed was the flour. I used gluten free flour instead of all purpose. I will be making this again.

  205. Theresa gerhard

    I made this last night and presentation was wonderful but my dumplings still were under cooked and doughy for me and I kept cooking and cooking and checking and checking but I couldn’t taste the difference…. I guess I expected the biscuits to be light and airy but they looked dense and heavy…..any insight?  I would appreciate it.  I do like the dish

    1. Jessica

      They are a dense dumpling, if you aren’t a fan of the texture of the bigger dumplings, I would recommend trying a smaller cookie scoop for smaller dumplings which will cook quicker!

    2. Ashlei White

      Also if your pot is very wide you could be over packing your dumplings. That causes them to not be fluffy. I made it again and sprade it out to 2 pots and then added dumplings and they were perfect (fluffy and airy).

  206. Chris Matilo

    Make this twice one just like your recipe the other with Lactaid for milk and gluten free flour for dumplings.  A little to much thyme for my family taste so omitted it in the second try.  The gluten free dumpling turned out better than the original recipe.

  207. Buddobbird

    I made this last night and it was lovely! I added more thyme and also sage to both the dumplings and the chicken mixture. My husband was feeling under the weather and a bowl of this and he’s out playing golf. The dumplings were so easy and really delicious (with the added sage and more thyme). Thanks for the recipe!

    1. Buddobbird

      I just reheated mine from last night in the microwave and it was yummy. Didn’t affect the taste or texture of the dish.

  208. KJ

    WOW! This looks like an inviting winter meal! So warming. It looks pretty easy to make too. Love this kind of recipe…It is a keeper recipe for sure. Thanks..

    1. Pamela

      Thanks for this easy recipe! My teenager Son, Loved it and so did I. Very easy to make, but I used a small cookie scoop and the dumplings blew up Big. I wouldn’t use a bigger one myself, but that’s just me.

  209. Jacque Caron

    I love creamy Chicken n Dumplings. When I was a child my mother made it for me when I got sick. Have not had in 14 years. I am 65 disabled and have been thinking of my parents a lot. My mother use to make a hot spinach salad that was sorta sweet, bacon, onion and wilted spinach but I can’t find the reciepe. I think there was vinegar and sugar.?

    1. LC Joyce

      I remember my mom making this salad in the 70’s. I just put hot spinach salad into Google and a lot of recipes came up. Basically, you make a spinach salad with what you like…spinach, hard eggs, croutons or crunchy chow me in noodles,mushroom, tomato, water chestnut and mandarin oranges is what I like. Then make a vinegarette with olive oil, Dijon, cider vinegar, honey, black pepper, and a few bacon strips cut up. you can add a bit of bacon fat to the dressing if desired. Then heat the dressing and toss over the salad. Good stuff.

    1. Louise

      OMG.. just finished dinner and I have to say this is the best recipe. It was perfect for a cold and rainy night. I followed the recipe as written. I definitely will be making this again.

Share a Comment


I'm a trial & error, self taught, sugar addict who thankfully learned how to survive in the kitchen! I am also a wife, mama of 3.
Novice Chef eCookbooks
Skip to Recipe