This homemade chicken and dumplings recipe is hands down the BEST! If you don’t believe me, just read all the reviews! Cooked in just one pot, this hearty and creamy chicken soup is loaded with big, fluffy dumplings that are made from scratch in minutes.
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Why This Recipe Really Is The Best
Chicken and dumplings are a special dish in my family. Anytime we need comfort food, you will find a big pot of creamy chicken and dumplings simmering away on the stove. I have spent my life on the hunt for the best chicken and dumplings recipe and this is it! Here’s why I know you will love it too:
- Simple To Make: While this chicken and dumplings recipe is made from scratch, it is also easy to make in under one hour. Made in just one pot, cleanup is quick too!
- Creamy Comfort: Butter and a can of evaporated milk make the broth extra creamy, making it perfect for chilly nights. A bowl of homemade chicken and dumplings is the food equivalent of a big hug from grandma.
- Fluffy Dumplings: The light and fluffy homemade dumplings are the star of the show. Made from scratch in minutes, with pantry staple ingredients, you will be hooked after that first bite!
- Versatile: I included directions for using raw chicken or cooked chicken, like a rotisserie chicken, as well as how to make it gluten free. You can even use canned biscuit dumplings for one less step!
Looking for flat/rolled dumplings instead? Try my southern chicken and dumplings!
Featured Reader Review
Oh my gosh! Winner winner chicken dinner! We love chicken and dumplings and ive made a million recipies. None of them have been THE recipe until now! Not only us this creamy, delicious and soul satisfying, its an easy, no fuss recipe! My husband is an evaporated milk fan and I really believe that to be the key to this delicious gravy. I never woukd have thought to use it!! I made two batches in the tine it took to make one for some friends. Now they think im a genius cook! Ha! This is it! Will make over and over
Key Ingredients
I always gather the ingredients, and have them prepped and ready to go, before beginning as this recipe moves quickly. Below you will find helpful notes for key ingredients used to make this homemade chicken and dumplings recipe. Scroll down to the recipe card below for the full ingredient list and exact amounts!
- Vegetables: I like to use a combination of onion, carrots, celery and garlic. You could also add peas, stirring them in right before you add the dumplings. If you prefer to not use vegetables, I highly recommend you still include the onion and garlic for flavor!
- Evaporated Milk: Evaporated milk makes the broth extra creamy with less fat than heavy cream. Whole milk or half and half will also work.
- Chicken: I always use a store bought rotisserie chicken, or shredded cooked chicken, since it makes this recipe much faster. However, I included directions for using raw chicken as well!
- Baking Powder: The dumplings use 1 tablespoon PLUS 1 teaspoon of baking powder! If you use just 1 tablespoon the dumplings will not rise properly.
- Milk: Use whole milk, 2% milk, or evaporated milk. Do not use fat free or skim milk. Dumplings need some fat to stay soft and moist.
How to Make Chicken and Dumplings
Here is a quick step-by-step showing you how to make chicken and dumplings. This classic comfort food dinner is easier than you think! Below is a quick recipe overview, but please scroll to the recipe card at the bottom of this post for full instructions and to watch the step-by-step video.
Make the Chicken Soup
- Cook the veggies: I melt the butter and sauté the onion, carrots, and celery until they soften in a large heavy bottomed pot. Then I add the garlic and cook for 1 minute.
- Make a roux to thicken the broth: Sprinkle the flour over the veggies and cook for a minute, stirring constantly.
- Simmer: Add the evaporated milk and broth. Bring to a simmer and add chicken, thyme, salt and pepper. Let soup simmer, uncovered, while you make dumplings.
How to Make Dumplings for Chicken and Dumplings
Once your soup base is simmering, it’s time to make the dumplings. This recipe uses drop dumplings, but I have also made it with canned biscuit dumplings. Follow the dumpling directions from my chicken and dumplings with biscuits to use a can of biscuits instead.
- Dry ingredients: Whisk to combine the dry ingredients in a medium sized bowl.
- Combine: Add in the butter and milk, stirring together with a wooden spoon, until dough forms.
- Add the dumplings: Scoop the dough into balls, with two spoons or cookie scoop, and drop directly into the soup. Lightly press dumplings down under the broth with a spoon.
- Simmer: Cover pot with lid, reduce heat to a low simmer and cook for 15 minutes.
- Check for doneness: Gently stir the soup. Cut a dumpling in half to check if it is cooked through. If not, cook a few more minutes (with the lid on) and test again.
- Serve: Once the dumplings are cooked, ladle the soup into bowls, serve and enjoy!
Chef’s Tips & FAQs
- Evaporated Milk: It is VERY IMPORTANT that you make sure and use evaporated milk and not condensed milk. If you don’t have evaporated milk, whole milk or half and half are good substitutes!
- How to scoop the dumplings: I always scoop my dumplings with a cookie scoop as it is the easiest method. However, you can also use two spoons! Scoop a round of dough with one spoon and push it into the pot with your second spoon. Make the dumplings similar in size so they cook evenly.
- Why aren’t my dumplings cooking through? Make sure you have the lid on the pot and that the soup is simmering at a low bubble! This is important to trap in the heat to evenly cook the dumplings.
- Dense Dumplings: Dense or sinking dumplings is usually caused by expired baking powder or improperly measured flour.
- Test baking powder. Pour 1/4 cup boiling water over 1/2 tsp baking powder. If it bubbles and foams, it’s good. If not, it’s gone bad.
- Properly measure flour. Fluff the flour in the bag or canister with a fork. Spoon the flour into the measuring cup. Then scrape a knife across the top of the measuring cup to level the flour.
Chicken and Dumpling Variations
- Herbs: I love adding fresh thyme to my soup and dumplings as it adds a great mild herb-y flavor. You can skip it completely, or swap it for dried parsley, rosemary or Italian seasoning. If using rosemary, I recommend cutting the amount in half.
- Want to use raw chicken? Add a cup more of chicken broth and add 1.5 lbs of boneless, skinless chicken breasts or thighs during step #4. Simmer for 20 minutes, or until chicken is cooked through. Shred the chicken and continue with the recipe as written.
- Want to use your slow cooker? Try this crockpot chicken and dumplings (with homemade dumplings) or easy slow cooker chicken and dumplings (with canned biscuits). You may also enjoy this instant pot chicken and dumplings!
- Gluten free: To thicken the soup, use cornstarch instead of flour. Before adding the dumplings, whisk 1 tablespoon of cornstarch with 2 tablespoons of water and stir into the soup. For the dumplings, many readers have had success substituting this gluten free flour blend 1:1 for the flour.
Yield: 6 servings
Best Chicken and Dumplings Recipe
This homemade Chicken and Dumplings recipe is loaded with big fluffy dumplings that are made from scratch in just minutes! Made in just one pot, cleanup is extra quick too!
Ingredients
- 6 tablespoons butter
- 1 cup diced yellow onion
- 1 cup matchstick carrots
- 1 cup diced celery
- 4 cloves garlic, minced
- 3 tablespoons all-purpose flour
- 1 (12 oz) can evaporated milk, or half and half
- 1 (32 oz) quart chicken stock
- 4 cups shredded cooked chicken, or see notes below for raw chicken
- 1 tablespoon fresh thyme, or 1 teaspoon dried thyme, optional
- 2 teaspoons freshly cracked black pepper, or to taste
- salt, to taste
Homemade Dumplings:
- 2 cups all-purpose flour
- 1 tablespoon, plus 1 teaspoon, baking powder
- 1 teaspoon freshly cracked black pepper
- 1 teaspoon salt
- 1 tablespoon fresh thyme, or 1 teaspoon dried thyme, optional
- ¾ cup (6 oz) whole milk
- 4 tablespoons butter, melted
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Instructions
- In a large heavy bottomed pot like a dutch oven, melt butter over medium-high heat. Add onion, carrots, and celery. Cook for 5 minutes, until vegetables being to soften. Add garlic and cook for 1 minute more.
- Add flour and stir to combine. Cook for 1 minute, stirring constantly. Slowly add the evaporated milk and chicken stock, stirring to combine. You are making a roux to thicken the soup and make it creamy. It's very important to keep stirring to prevent burning or lumps!
- Bring to a boil and add the chicken, thyme, black pepper and salt. Lower the heat and let the soup simmer, uncovered, while you make the dumplings.
Dumplings
- In a medium sized bowl, whisk to combine the flour, baking powder, pepper, salt and thyme. Make a well in the center of the flour mixture and pour the milk and butter into the center of it.
- Using a wooden spoon (or rubber spatula), stir together until a dough ball forms. If your dough seems too dry, you can add an extra tablespoon of milk.
- Using a medium sized cookie scoop, scoop dough and drop directly into the simmering soup. Place them around the pot, not all in the same place. Once all dumplings have been added, gently press them down so the soup runs over just the tops of them. You can also use two spoons to scoop the dumplings, using one spoon to scoop and the other to push the dough into the pot. Try to keep the dough balls the same size for even cooking.
- Place the lid on your pot and lower the heat to a low simmer. You don’t want the bottom of the soup to burn, but want the soup to still be simmering (a low bubble) to cook the dumplings.
- Cook dumplings for 15 minutes with the pot lid on. Gently stir the soup/dumplings and cut one dumpling in half to make sure they are cooked through. About half way through the cook time, I will usually open the lid once and press the dumplings back under the broth. I will also break up any dumplings that may be sticking together.
- If the dumplings are cooked through, serve hot! If not, cook an additional 3 to 4 minutes and check again.
Video
Notes
Storage: I recommend storing the soup and dumplings separately. If stored together, the dumplings absorb the extra liquid and become mushy. Separate the dumplings and soup into separate airtight containers. Store in the fridge for up to 4 days.
Reheat: Place desired amount of soup and dumplings in a microwave safe bowl and microwave in 30 second bursts, until warmed through. You can add additional chicken broth, if needed.
Want to use raw chicken? Add a cup more of chicken broth and add 1.5 lbs of boneless, skinless chicken breasts or thighs during step #4. Simmer for 20 minutes, or until chicken is cooked through. Shred the chicken and continue with the recipe as written.
Canned biscuit dumplings: Follow the dumpling directions from my chicken and dumplings with biscuits to use a can of biscuits instead.
Gluten free: To thicken the soup, use cornstarch instead of flour. Before adding the dumplings, whisk 1 tablespoon of cornstarch with 2 tablespoons of water and stir into the soup. For the dumplings, many readers have had success substituting this gluten free flour blend 1:1 for the flour.
Nutrition
Serving: 1 serving, Calories: 667kcal, Carbohydrates: 54g, Protein: 38g, Fat: 33g, Saturated Fat: 17g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 10g, Trans Fat: 1g, Cholesterol: 145mg, Sodium: 1140mg, Potassium: 812mg, Fiber: 3g, Sugar: 12g, Vitamin A: 3945IU, Vitamin C: 9mg, Calcium: 367mg, Iron: 5mg
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Test Kitchen Review
See what our test kitchen had to say!
Brittany
I made the recipe exactly as written, except I used raw chicken breasts as that is what I had on hand. It was seriously so good that my daughter actually licked her bowl clean! The combination of the creamy chicken soup and the big fluffy dumplings is perfection!
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This recipe is phenomenal. The best chicken and dumplings I’ve ever had! I make this for my family often and they absolutely love it. I’ve made it for a couple of different friends lately, who have had surgery and needed a meal. Everyone raves about it.
Oh my gosh! Winner winner chicken dinner! We love chicken and dumplings and ive made a million recipies. None of them have been THE recipe until now! Not only us this creamy, delicious and soul satisfying, its an easy, no fuss recipe! My husband is an evaporated milk fan and I really believe that to be the key to this delicious gravy. I never woukd have thought to use it!! I made two batches in the tine it took to make one for some friends. Now they think im a genius cook! Ha! This is it! Will make over and over
This chicken and dumplings is the best I ever had. Grandmoms was good, but this was GREAT, This recipe come together in 30 minutes. By the way this is a great way
to use your Costco Rotisserie Chicken. Thank you this made my day.
Very good and easy to make. My husband and I thought there is WAY too much pepper in the sauce/soup. I would do maybe 1/2 tsp pepper no more than 1 tsp. I love my pepper but that’s all you can taste in the entire meal.
Made this for my sister who just gave birth- everyone had multiple servings. Cannot recommend this enough. I added a couple dashes of Worcestershire sauce, green Tabasco and precooked chicken. Will probably never use a different recipe.
Excellent recipe! I did add a bit of parsley and a couple of bay leaves to the soup. Thanks for a stupendous recipe!
I made this tonight and it was a huge hit in our house! I boiled 4 chicken breast’s in a lot of seasonings drained then used a blender to shred the chicken. I am a seasoned girl so I added onion powder/garlic/cajun seas/black pepper/salt/dill along with everything it called for. Plus added those same seasonings to the biscuit mixture. It was sooooo good! My husband said it’s the best he’s ever had!
Used the dumpling recipe because I ran out of bisquick. This was so much better! Never going back❤️
I have made this dozens of times over the last couple of years! Always come out perfect. I use Rotisserie chicken from Sam’s Club. Delicious!!
This was easy to make and so good! The dumpling turned out well, fluffy and cook for the called for amount of time. I couldn’t find evaporated milk that didn’t have carrageen and other garbage so I used half and half instead. I’ll definitely make this again.
I lived it Very fluffy and delicious!
This recipe is very forgiving, I added more of everything and it was absolutely delicious. This is a keeper.
Made this today and was amazed at how forgiving the recipe is, as well as how delicious it is (I added more of everything). Best chicken n dumplings I’ve ever made or ate; will be in my rotation going forward.
It sounds great on paper. Super easy recipe to follow. Looks and smells great! It does taste good…. But it somehow tastes like clam chowder. It has a fish taste. I didn’t say anything and waited to see what my husband said and he said the same thing. If I said it was fish, he would’ve believed me. I can’t think of why though. Maybe we don’t like thyme? That shouldn’t have a fish taste though.
Hi Riley! I can not figure out where you would get a fish flavor, I wonder if an ingredient you used had gone bad?
Yeah, thats what this issue sounds like…..
I ❤️❤️the chicken and dumplings dinner very much. My next recipe is going to be the chicken fried chicken… looks yummy
I want to be one your “Recipe Tester”s, please.
I’ve made this recipe several times. It’s sooo tasty. I’m grew up in the east coast, didn’t learn about chicken and dumpling soup until I moved to Texas! The dumplings are my favorite! My husband loves it too.
Family really liked it! It’s a bit thick for me but I liked it as well. Will reduce the thyme next time a smidge.
I made this and followed the directions to a T. Honestly found it bland and the dumplings not great. I have a recipe I make in my slow cooker that is easier and far tastier than this recipe.
Won’t be making again.
Weird – mine is so tasty and the dumplings are perfect. This Latina loved it.
This is absolutely delicious, I’ve made it several times. Only thing is, I must be doing something wrong because each time the dumplings are hard not fluffy inside, any ideas on what I’m messing up?
Hey Kim! Hmm, that is a new one for me! Usually I get an undercooked dumpling complaint, but not hard dumplings! My thoughts would be making sure you aren’t over stirring the batter before scooping them, only stirring it just until the dough comes together.
If the dumplings are hard throw away your baking powder and buy fresh.
Ruke of thumb with dumplings is never lift the cover until its done
This is the first recipe I cooked in my new Dutch oven (new to me, a 100 year old vintage restored Wagner). It looked amazing and turned out absolutely delicious!
Worked well and I made them gf! I added some paprika, hoy sauce and rosemary to the dumplings.
Looks like the milk solids broke. Any thoughts about why?
Hi Peter! What kind of milk did you use? Evaporated milk is much more stable and should not have broken!
This is the best chicken and dumplings recipe I’ve ever used!!! I have made it several times and my family always loves it. However I’d like to try it in an Instant Pot to make it faster on a weeknight. Have you ever experimented with an Instant Pot and getting those fluffy biscuit dumplings? I saw your other recipe but I’m not a fan of canned biscuit dumplings
Hi Lydia! I have tried it once and struggled to get the dumplings to cook correctly. I don’t recommend this one for the instant pot sadly. You can always give it a shot, but the dumpling texture never cooked right for me.