Easy Homemade Chicken and Dumplings Recipe
This creamy Homemade Chicken and Dumplings recipe is loaded with flavor and big fluffy dumplings that are made from scratch in just minutes!
An Easy Chicken and Dumplings Recipe
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 work.
Don’t get nervous when I say this recipe is made from scratch. It is still surprisingly easy and simple to make! You just need my one secret ingredient to keep this chicken and dumpling soup extra creamy…and no, it’s not heavy cream, it’s evaporated milk!
This recipe 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!
What Kinds of Dumplings to Use
There are three 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.
Years and years ago, I used to make my chicken and dumplings recipe with canned refrigerated biscuits. But often, I would go through all the effort and my dumplings would disappear and cook into nothing.
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!
However, if you are a big fan of chicken and dumplings with biscuits, I still have that classic recipe on my site as well! And if you are really going crazy, you should also check out my Chinese Dumplings recipe: Easy Potstickers Recipe!
How to Make Homemade Dumplings
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 this homemade drop dumpling recipe:
- Add the dry ingredients (flour, baking powder, pepper, salt and thyme) into a medium sized bowl and whisk together.
- Add in the butter and milk, mix it together using a wooden spoon, until dough ball forms.
- 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 chicken and dumplings from scratch, this is definitely a great recipe to try since it’s so easy and tasty.
Honestly, even if you are an expert at making homemade dumplings, this recipe might change your mind on how you make them!
Recipe 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
- Chicken stock
- Shredded cooked chicken
- 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!
How to Make Chicken and Dumplings Soup
Now that we’ve covered how to make dumplings and what ingredients go into this delicious soup, here’s how to make it all come together into the best chicken and dumplings:
- 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.
- Add flour: Sprinkle the flour over the veggies and cook for a minute, stirring constantly.
- Pour in the milk and broth: Add the evaporated milk and broth. Stir quickly to combine.
- Simmer & make the dumplings: Bring the soup to a boil, then reduce to a simmer and make your drop dumplings as described above.
- 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.
- Cover and simmer: Place a lid on your pot, reduce heat to a low simmer and cook for 15 minutes.
- Test the dumplings: Gently stir the soup. Remove one dumpling and cut it in half to make sure it is cooked through.
- Serve: Once the dumplings are cooked, your soup is ready to eat. Time to dig in!
Looking for a Creamy Soup? Here’s How To Do It:
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!
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.
Everyone Who Tries This Recipe Loves It!
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!
Chicken and Dumplings 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!
Ingredients
- 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
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 wilt. Add garlic and cook for 1 minute more.
- Add flour and stir to combine. Cook for 1 minute.
- Add evaporated milk and chicken stock and quickly stir to combine.
- Bring to a boil and add chicken, thyme, black pepper and salt. Let soup simmer, uncovered, while you make dumplings.
- 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.
- 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.
- 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.
- Once all dumplings have been added, gently press them down so the soup runs over just the tops of them.
- 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).
- Cook for 15 minutes, gently stir the soup/dumplings and then cut one dumpling in half to make sure they are cooked through.
- If the dumplings are cooked through, serve hot! If not, cook an additional 2-3 minutes and check again.
Notes
*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.
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Nutrition Information:
Yield: 6 Serving Size: 1Amount Per Serving: Calories: 731Total Fat: 39gSaturated Fat: 20gTrans Fat: 1gUnsaturated Fat: 17gCholesterol: 162mgSodium: 1096mgCarbohydrates: 57gFiber: 3gSugar: 14gProtein: 37g
This is pure comfort food! Perfect to warm up on a chilly day!
This is the perfect comfort meal!!
This is seriously calling my name. The true essence of comfort food.
Looks incredibly delicious! I love everything about this recipe, totally drooling right now!
That looks really delicious! Ultimate comfort food!
I love how creamy this soup is. I love it!
This looks so creamy! I need this in my life right now!
I am so glad you posted the recipe! Your stories made it look delicious. Can’t wait to try it.
Can I replace milk with almond milk ?
Yes, I believe it should be ok, but I haven’t tried it myself. Let us know how it turns out!
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.?
This might be similar to what you’re looking for, my mother said wilted salad was her favorite! https://www.geniuskitchen.com/recipe/wilted-spinach-salad-73051
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.
My mother made the same. It was from the original red checked Betty Crocker cookbook that was the Bible to women of that era. I found the original recipe…
https://www.bettycrocker.com/recipes/bacon-spinach-salad/328fb77d-3f0d-4ebf-8763-7ab3e4519b84
Maybe this is similar to what you’re looking for?
https://pin.it/vbjtj6g3zws7nw
My mouth is literally watering. Would love to make this when my family is in town. Pinned!
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..
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.
Could I make this ahead of time?
I just reheated mine from last night in the microwave and it was yummy. Didn’t affect the taste or texture of the dish.
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!
An addition of sage sounds amazing! Thanks for that idea.
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.
Can you use a bag of mixed frozen veggies instead of fresh veggies?
Yes, if you prefer. Make sure and don’t leave out the garlic and onion for flavor!
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
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!
This soo Amezing
It is so soft and sweet
Definitely 5 star
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).
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.
So glad to hear it worked with your gluten free flour!!
This was incredible. Perfect seasoning and oh so creamy. Just Yum!
Yay! Glad you enjoyed it!! Thanks for taking the time to come back and comment!
What if you don’t have a cast iron pan? Can I just use my regular pot?
I used just a regular large pot and it turned out delicious!
Easy and very delicious! ,
Can you substitute 2% milk for the evaporated milk?
I don’t use evaporated milk and it’s great!
Can whole or 2% milk be a substitute for evaporated milk?
I don’t use evaporated milk and it’s great!
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Yummy Thank you for sharing
Amazing
I made the chicken and dumplings for my family last week. It was perfectly delicious. I’ve never had a better recipe. Thank you
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!!!
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 🙂
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.
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
Literally making this right now, it smells delicious!
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.
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
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
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!
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.
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!
Made this tonight , added fresh parsley to the dumplings and three fresh bay leaves to the soup . Loved it , the dumpling recipe is superb .
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.
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.
Can you use 2% milk?
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.
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!
hi… u used 1tbsp + 1 tsp of baking powder? 🙂
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
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!
Have you ever adapted this recipe for a crock pot? I’m wondering if I need to make any changes. Thanks!
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!
This dish was delicious. Thanks
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!
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 !!!!
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.
This sounds delicious! Will be making it tonight. I wonder if those saying it was too much thyme are using ground instead of dried?
PS….I love the colour of the mixer in the background of the picture on the bottom of the page!
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!
I just realized I bought Condensed Milk, is this the same as evaporated milk? I’m a clueless cook!!
Hi Margaux! Sorry, no they are not the same and I would not recommend using condensed milk in this recipe!
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 🙂
Can this be doubled? Looks amazing but 6 servings won’t be enough. I’m assuming a serving is one cup ! Thank you
Yes, it can be doubled! Just make sure you have a big pot!
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
Best chicken and dumpling recipe ever! These dumplings worked! No dumpling glop. Omg… Yum!
Jessica, it’s really awesome! This will quickly become a favorite in our house!
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!
It’s amazing.
Video was helpful to see and not just have to read what and how to do it 🙂
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!
This was amazing…thank you for sharing
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.
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!
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.
Jessica, this is really a great recipe. I will make this at the next chance i get.
Jessica, it looks so yummy! I love the step-by-step instructions, making it an easy recipe to follow!
Jessica, what a delicious recipe! Made it for lunch and loved it!
Jessica, this looks wonderful! I’ll try it today. Thank you for sharing!
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.
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!
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!!!
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.
This was wonderful! Never knew that those flavors would come out as they did in this beautiful dish! Follow the recipe word for word!!!
This is so delicious! The best I’ve ever had
That recipe looks so yummy! I’ll have to try that one. Thanks for sharing.
Has anyone tried this in a crockpot? I’d love to hear if it worked!
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!
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 ?
Jessica, thank you for sharing this! I have made this so many times. Everyone that tries it, loves it!
How much flour do you put into soup or did I read it wrong?
Looks so yummy
Hi Bec, 3 tablespoons all purpose flour goes into the soup directly. It’s listed under the soup portion of the ingredients.
Can you substitute buttermilk for the milk in the dumplings?
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!
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!
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.
Sherie
I am so glad you posted the recipe
Thankyou….a comfort treasure….
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!
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.
Are there any changes needed if cooking in a Dutch oven over coals?
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.
Can’t wait to hear how it turns out for you!
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.
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!
You weren’t exaggerating – best Chicken and Dumplings recipe my family and I have ever had.
Absolutely our cup of tea ! Perfect comfort food for cooler days ! Thank you and enjoy your day 🙂
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
My husband says that this recipe has one fault. It is TOO DELICIOUS!!!
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:)
The dumplings came out PREFECT!!! I would definitely make them again.
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!
Any thoughts on a double recipient? Anything to know?
Recipe not recipient
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
I am almost done making this but I had to make some substitutions. I will let you know how it turns out.
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.
drop dumplings is what i grew up on – highly disappointed with cracker barrel’s version of dumplings,
Perfect fall recipe! My family thoroughly enjoyed this dish and we will use this recipe exclusively for Chicken and Dumplings going forward. Thank you!
Hi,
for dumpling, 1 tbsp + 1 tsp of baking powder… isnt too much of baking powder for 2 cups of flour?
Awaiting ur reply dear.
Hi Momina, yes – 1 tablespoon plus 1 teaspoon is correct. It makes perfect fluffy dumplings. 🙂
Could the butter be replaced by oil? My daughter is allergic to all dairy products
Hi Monica, I honestly am not sure. Maybe coconut oil? It’s worth a try!
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.
Followed the recipe exactly.
Too much thyme. Too much dumplings.
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!
This turned out SO good! Thank you for sharing it!
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.
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!
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)
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.
Also, how can anyone possibly say there are too many dumplings in this recipe?!?!
That. Is. The. Point. 🙂
Made this last night and it was perfect. My dumplings usually melt away but these were great!!
Thanh you for a great recipe.
This recipe is delicious! Do you think the dumplings would set up in a crockpot on high?
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!
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!
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….
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.
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.
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!
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.
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
I prepared an excellent recipe for my husband’s birthday, he praised me and made me promise to cook it for every birthday, thanks)
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!
This is truly the best I ever had. Easy to follow, and have numerous times. Evaporated milk is brilliant.
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.
This is delicious but I find it uses a tad bit too much pepper. Otherwise it is wonderful
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.
Looks amazing!!! Do you have a carb count before the dumplings by chance?
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!
I am a chef and came across your Chix-Dumplin recipe, looking forward to try this out with the evaporated milk. Keep you informed!
Great recipe! I added just 1/2 teaspoon more of salt and pepper. The fresh thyme really makes the dish! Filling, wonderful comfort food!
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.
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!
I just made these and they are all you described and more thank you. Easy Peezy..
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!
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!
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!
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!
You are a useless piece of shit that makes finding recipes on line awful!! NOBODY CARES about your stupid bullshit story!
Awesome. And a very simple recipe. I would not change a thing! ❤️
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.
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!
Love this so much! Made it twice… everyone eats it up, second helpings! So delicious!! I will continue to make it!
This was wonderful, my husband and I loved it – thank you for posting! Cleared the ‘what kind of dumpling’ dilemma up for me 🙂
Wow absolutely delicious.
I ate this like I haven’t eaten anything in a month. Simply fantastic. Thanks so much.
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.
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
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
So glad you enjoyed it!
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!
Dont put the tyme in the dumplings. Or like 1/4 teaspoon. Throws them off
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.
This is the best chicken and dumplings we have ever had! Thank you for sharing. I am throwing away my old recipe.
Just made, everyone still licking the pot. Definitely a keeper, thanks.
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!
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!
Sounds delicious! Great swaps!
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!
This was such a huge hit with my family. Passing on the recipe to others to enjoy! I need comfort food right now 🙂
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.
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.
So glad you enjoyed it Adrienne! Hope you have a great rest of your pregnancy. 😉
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.
Happy to hear you all enjoyed it Lexi!
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.
Very interesting! I’ll have to try it with beef one day! Glad you enjoyed it! 🙂
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!
So glad you enjoyed it! 🙂
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!
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.
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!
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.
So glad you enjoyed it Estelle!
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.
So glad to hear you all enjoyed it so much!! 🙂
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.
Thanks Cole! Glad you all enjoyed it!