Easy Chicken and Dumplings Recipe

Prep 15 mins
Cook 35 mins
Total 50 mins
This post may contain affiliate links. Read my disclosure policy.

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!

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.

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Nutrition Information:



Serving Size:


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


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

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822 Responses
  1. Momma Bear

    Husband approved! I’m so glad I found this recipe. At first, I was very nervous on how it’s going to turn out, but oh boy, I was wrong! This recipe turned out delicious. The only things I changed was I omitted the thyme. I’m not much of a thyme fan. I didn’t have any celery or fresh carrots, so I didn’t use any. I tossed in some frozen mixed peas and carrots only, and it turned out wonderful. Thank you for your recipe and it’s definitely a keeper. I will have to try your crockpot version ❤️❤️

  2. BeckyH

    I’ve been cooking from scratch since I was a small child. This was not good. First of all carrots don’t go in chicken and dumplings. I hestitated to add them but decided to follow the recipe exaclty. There’s wayyyyyy too much thyme and wayyyyy too much black pepper. It wasn’t anything like a traditional chicken and dumplings. I knew it was too much so I only put in 1/2 tsp of black pepper instead of the 2 tsp it called for. Thyme and black pepper were all we could taste. The consistency was all wrong too. I’ll be looking for a better recipe.

  3. Kellie

    I added this to our recipe book as a consistent meal for us. It is so good! It’s all about the thyme. Thanks so much.

  4. Barbara Glover

    I used curry for a different flavor……over thyme. Frozen veggies and a store bought rotisserie chicken made it a quick go to.

  5. Jacinda

    I reduced the amount of thyme in the soup by half and only use 1/3 of a teaspoon in the dumpling. Turned out nicely. Next time I will reduce the amount of black pepper slightly as well.

  6. Barbara E Woodward

    I think I will cut the butter in half next time…It was good but I think there was way too much butter..

    1. A woman holding a camera standing in front of some shelves.

      Hi Ashley! You can use two spoons, one to scoop the dumpling and the other spoon to push the dumpling off the first spoon. :-)

  7. Christine Clark

    Made this for the 1st time today to share with my neighbors, son, mother and sister. My sister and I do not like soggy biscuits or dumplings but I always follow new recipes to a tee the 1st time. We both were very pleasantly surprised by the dumplings. I did make 1 change. I did not add Thyme as I do not like the strong earthy flavor.

    We all decided we really like this recipe as is or as a base for many future dishes.
    Substituting any variety of veggies
    adding mixed veggies for a pot pie
    Spooning over noodles or mashed potatoes

    As far as the dumplings it’s such a very simple easy recipe that could be used in a variety of stews. I did take the last little but of dough and added some sugar. It really lifted the flavor. Not a lot of sweetness just a hint. With this recipe it would be be 50 grams or 4 tablespoons. Depending on the stew adding some cheese would be good too. All in all a very
    Recipe. The one I’ve been looking for to make my perfect pot pie.

  8. Amanda

    Hi, I am in planning on making this for my book club because we’re doing a southern theme and I’ve never made chicken and dumplings before but I forgot to buy evaporated milk at the store! Could I make it with heavy whipping cream or would that not work?

    1. A woman holding a camera standing in front of some shelves.

      Yes you can use heavy cream, but I’d add a little milk or chicken broth to thin it out. Add it at the end so it doesn’t curdle. The high fat content in heavy cream can curdle in a crockpot, so add the cream at the end!

  9. Denise M Duguay

    Hello and thank you! My husband absolutely loves this recipe. Oh and so do I. Easy and delicious. Can the soup portion be frozen? If it can I would make the dumplings fresh as I use the frozen (hopefully) soup. Thank you for sharing!

    1. A woman holding a camera standing in front of some shelves.

      Hi Denise! Yes, if you are going to freeze it, I highly recommend freezing it without the dumplings. Thaw the soup in the fridge for 24 hours before you are ready to serve it for best results!

  10. Papa Kelly

    This is by far the best C-n-D recipe i have ever used online !!! This stuff is slap your face GOOD!!! My first batch was verbatim your recipe and it was devoured as we just couldn’t stop eating it!! My next pot was slightly different as i used 3 smaller chickens instead of the 1 big one. I also altered the dumplings a bit. Same recipe but i saved the skin, fat, scraped meat etc mixed with a handful of crushed garlic/onion chips for volume and made stuffed Pelmini style dumplings out of them. Doing that put this already perfect dish on a different level. Insanely delicious. I appreciate this recipe !!

  11. Season Vigil

    I made this last night and it was excellent!! The cooked dumplings were soft and light and so pillows! But a couple of the dumplings seems doughy and dense, so I cooked it a little longer to “cook” them. Unfortunately, it turned all the previously soft dumplings to dense and doughy balls. Any suggestions for how to not overcook the first dumplings you put in so the rest have time to cook?

    1. A woman holding a camera standing in front of some shelves.

      Hi there! One suggestion is to have two people scooping dumplings if possible. But honestly, to me it sounds like the dough might not have been mixed fully to make sure the baking powder is evenly distributed so they all rise equally. I usually scoop my dumplings by myself and haven’t had an issue. I scoop all the dumplings at the same time and add them to the pot within minutes of each other and gently press them under the soup to help the outsides cook so they don’t stick together. Hope this helps!

  12. Bev

    AHHMAAZING! We made this tonight and the hubs LOVED it (so did I). So good and wonderful flavors. The only change we would make and this is a little less pepper (not much though). This will definitely go in the rotation…..so easy to make and is just too darn good not to.

  13. Paula C

    OH MY GOODNESS! This was the best chicken and dumplings we have ever had. The dumplings were perfect (LOVED the tip about using a cookie scoop!). My husband had 3 big bowls (and is now groaning, on the couch, lol). Thank you so much for sharing this recipe!!

    1. arthur

      this was the best chicken &dumplings i have ever made. I did add a half of a head of
      broccoli the last 10 min. of cooking

      1. Vikki

        Did the broccoli florets get in the way of the dumplings as they expanded?

        I’m thinking about adding kale or collards and letting the greens soften before adding the dumplings.

  14. Denise D

    I’ve made this recipe several times and it is delicious. I do add a little more broth, since we eat it over egg noodles. I do cook the noodles separately to avoid the broth being absorbed and to control the texture of the noodles. My family loves it.

  15. Haakon

    Nice recipe, be aware that the condensed milk may oversweet the soup. And remember to make the dumplings small enough.

    1. A woman holding a camera standing in front of some shelves.

      Hi Haakon, you should not be using condensed milk, yes it will make the soup sweet. You need to look for evaporated milk – it’s a canned milk that is a little thicker/creamier than whole milk and is not sweetened (it contains no sugar unlike sweetened condensed milk). Hope this helps for next time!

        1. A woman holding a camera standing in front of some shelves.

          Hi Kim! Sure! Do 1.5 tablespoons of cornstarch mixed into a couple of tablespoons of broth or evaporated milk. Then pour it into the soup!

    2. Sid

      I made this recipe for the first time about a year ago and it still holds up as a favorite in my house. The only things I change up is I add a bit more garlic and sometimes I’ll throw in some corn for that hint of sweetness. 10/10 one of my favorite recipes.

  16. Aleigh

    This recipe does not need to be changed one bit. It’s the best chicken and dumplings I’ve ever had in my life. So rich, so creamy, so unbelievably delicious!

  17. Claire

    Great dumpling recipe!!! but I will make a few changes next time I make it. I make chicken broth once a month – simmering a whole chicken with lots of vegetables and fresh herbs, straining out the over cooked vegetables and keeping the broth for several recipes. Home made broth makes every dish better. And the chicken off the bone can be used for so many dishes! As for this recipe, I simmered the carrots and onion in a bit water or a bit of broth instead of sautéed in butter. I added finely chopped fresh parsley to the dumpling mix. Absolutely no need to add any thickeners (evaporated milk) for the broth – the dumplings thicken up the broth to the point where it was almost as thick as gravy! Peas would be good int he soup if there was a way to not overcook them. Maybe tuck in halfway through the dumpling cooking time. These dumplings are really great and could top all sorts of stews and broths!

  18. Jill

    I found this to be too thick and too milky. The milk overpowers the chicken broth. I usually make a slurry of cornstarch and water which thickens the broth nicely and is tasteless, so the broth and chicken flavor come through. I thought I’d give this recipe a try since I had the canned milk but no cornstarch. This is more of a stew without the delicious chicken flavor.

  19. Amy w

    Made last night and fantastic! My husband did ask for more soup liquid for next time as the dumplings absorb some. I made my own evap milk (look it up super easy) and cooked my chicken with poultry seasoning to add more flavor.

  20. Shannon Gill

    Hi there. I’m making this tonight for my daughters birthday dinner tomorrow night. Do you think the dumplings will get to soggy by tomorrow night and to have to reheat it, will the get mushy?

    1. A woman holding a camera standing in front of some shelves.

      Yes, sadly it’s best made and served fresh. You could make the soup portion first, just don’t add the dumplings. Let the soup cool and refrigerate it. Right before you are ready to serve, bring the soup back to a simmer on the stove, add the dumplings and cook them fresh!

  21. Daria Doering

    This was outstanding! For a better calorie and health profile, I eliminated all butter and used 1/2 T. avocado oil to sauté the veggies, and 1/4 C. avocado oil in the dumplings. I also added cabbage, bell pepper, peas and parsley to up the veggies. Everyone loved it!

  22. Kathryn Abel

    This is a great recipe for people who don’t have much time to make dinner. I love using Rotisserie chicken and Matchstick carrots! SO much easier than chopping carrots. I would drop the butter in the beginning to maybe 4 Tbls, I don’t think the veggies need quite as much oil to cook, and i found myself wanting to skim off the butter floating on the top at the end of cooking. Actually, I did skim off most of the floating butter, I couldn’t handle it. The biscuits were perfect, and the flavor was spot on. When I tasted it at the beginning, I thought it didn’t have enough of a chicken broth flavor, but by the end of cooking, all the flavors melded quite nicely. Thanks for a great, easy recipe.

  23. Samantha

    Made this tonight and was sooo impressed! Very simple and came out so creamy with a great chicken flavor tho I used 4 tablespoons of butter in the beginning instead of 6 and added a little more veggie per our preference. Will be making again!

  24. Barrie Barnett

    This was amazing!! Since I’m over 35, I used only 2 TBsp of butter, and heated with olive oil for the saute’. I used a rotisserie chicken, and used 2 tsp thyme in soup and did not add any to dumplin mix. I also used veggie broth, that I needed to use up, and added 3 chicken bouillon cubes. I did not add salt to the soup. The pot was certainly full, and a few dumplins did not cook all the way, but this was wonderful!!! Perfect for a cold day, as this was the ultimate comfort food!

  25. Deborah

    Very good recipe! Only change was making Bisquick drop dumplings because that’s my favorite. Easy to put together, the evap. milk adds a touch of richness to the soup.

  26. Janine

    I don’t know what happened. I followed the recipe exactly but the final result has a strangely sweet taste. Hubby won’t even eat it . I guess it’s back to my usual TNT way.

    1. A woman holding a camera standing in front of some shelves.

      Hi Janine, I only ask this because it has been commented before – did you accidentally use sweetened condensed milk in place of the evaporated milk? Nothing in the recipe is sweet, so definitely should not taste sweet!

    2. Jacque

      Is it possible you used sweetened condensed milk instead of evaporated milk? I found myself almost grabbing that instead of the other out of my pantry. They look very similar.

  27. Jennifer Hilterbrand

    Yes, yes, I finally made good chicken and dumplings. All other attempts and recipes were epic fails. Thank you for sharing this recipe. I made one change, I used sage instead of thyme. My husband was thrilled.

  28. Heather

    When do you add the chicken? I have read the recipe three times and do not see when to add the chicken . Maybe I am missing something ?

    1. A woman holding a camera standing in front of some shelves.

      Hi Heather! You add the chicken in step #5!

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

      Hope this helps!

  29. Cherie

    Very good. Next time I’ll use less Thyme it was a little too much. The dumplings were amazing. Definitely a keeper. I think I’ll try putting some dumplings in beef stew.

  30. Dianne

    I was really looking forward to trying this recipe with the evaporated milk for creaminess of the soup. Followed recipe exactly but for some reason my soup ended up looking like the milk curdled as the dumplings cooked. Not very appetizing! Luckily, just for me and my husband as I would have been embarrassed to present it to guests. Tasted good, just didn’t look very good. What did I do wrong?

    1. A woman holding a camera standing in front of some shelves.

      Hi Dianne! Hmm, that’s a new one! I have not heard of the evaporated milk curdling in this recipe. Were you using high heat? Was the broth mixture at a rolling boil instead of a simmer?

    2. Mary

      This is an excellent recipe. Thank you so much for sharing . I’m not the best cook in the kitchen but this turns out so well. Thank You for sharing

  31. Marissa Perez

    *For any non-dairy people*
    I replaced the evaporated milk with a can of coconut milk, and replaced the whole milk (for the dumplings) with oat milk. Couldn’t taste any coconut in the fish and the dumplings were delicious!

    Definitely adding this to my cozy weather food rotation! It was so good and so easy.

  32. Deirdre Sullivan

    I also never leave comments on blogs but this is the BEST c and d I’ve ever had—let alone made! I am a foodie and former caterer and this is incredible—I served it to my dad this weekend and seriously thought he was going to re-write his will and give me all! Thanks for sharing.

  33. Mary Brock

    This was such a easy recipe, turned out better than I imagined it would! I substituted a combination of macadamia milk and hemp milk for the dairy. Next time I want to substitute the flour with a gluten free option, maybe almond flour!

  34. Kate

    Good recipe, I will make this again next year, I always make it during Christmas Eve. However, this year I use gluten-free flour and the dumplings were HORRIBLE and ruined the dish. I was incredibly disappointed, hope this, I hope this comment helps somebody else. Definitely use all purpose regular wheat flour for these!!!!!! Even if the GF flour claims to be 1:1 ratio

    1. Nicole Kallish

      This was amazing. Only thing I changed was the Thyme, I only had about half the amount needed for soup on hand. I added in some marjoram and no thyme in the dumplings since I was out! Will make this often!

    2. Mary Brock

      What kind of flour did you use? I made this last night with regular flour and it all turned out wonderful! But I do want to try gluten free next time, I was thinking almond flour.

      1. Lindsey

        I would instead use a GF biscuit mix & follow the directions on the box to make GF dumplings (you can add seasonings to it). Otherwise, you are going to have to make a blend and buy additives like xanthan gum to replicate the gluten in regular flour. Replacing AP wheat flour with almond flour will not work in this case.

  35. Paula

    This is such a good recipe!! Definitely the best I’ve ever made :) I also add in a few chopped potatoes along with the other veggies and it helps bulk it up.


  36. Alli

    This was INCREDIBLE. I rarely leave reviews but this was so insanely good. I reduced the butter by a few tbsp, just to lighten it up and it was perfect. This will be added to my rotation for sure.

  37. chad

    6 Tablespoons of butter .. wow. My family wouldn’t touch it. It was like a bowl of butter with some chicken floating in it. After looking at the picture a little closer, I did see the butter fat floating in it. Never again.

    1. Nicole

      This is my go to recipe and I’ve never had it come out like a bowl of butter. 1)the veggies soak up most of the butter and then the addition of flour turns it into a roux. Did you add the flour before the liquids? That is the only explanation I can think of as to why yours turned out the way it did.

    2. Brooke

      You’ve never cooked anything with 6 Tablespoons of butter before? Because you must be a beginner at cooking and recipes, maybe start with a box of macaroni and cheese and evolve from there? The Mac and cheese box recipe starts with only 2 tablespoons of butter, so you’ll learn how to incorporate and mix it before moving on to more difficult recipes. Good luck, Chad.

  38. Rick

    Fantastic! We added a can of baby peas, and I love using the evaporated milk … tastes like heavy cream without all the fat.

  39. Christian

    So I gotta say, I made a booboo by using sweetened condensed milk instead of evaporated. Now let me say, that’s the best mistake I’ve ever made. The soup became more like a stew without adding any extra flower. The sweet taste surprisingly mixed well with the thyme, chicken, veg, and definitely the dumplings. I encourage everyone to make this mistake with me and try something way beyond expectations. Thank you Jessica for sharing this with us all!

    1. Keith

      Definitely going to give this a shot, except with flat rolled dumplings. In my Carolina neck of the woods, that’s the only way to make them.
      The drop dumplings to me are just biscuits in chicken broth. Can’t possibly soak up the broth, as evidenced by the pic, and multiple reviews. But to be fair, I’m going to make a couple of the drops and try them. Maybe you’ll change my outlook! Ingredients list and process looks great

  40. Charlie M

    I have made this recipe a half dozen times now. It seems to taste better each time! I brought some leftovers to work, and now I am on the hook for making this each time we have a work pot luck! I love it! Thank you for making it appear that I know how to cook!

  41. Angela Sargent

    Made this yesterday and WOW! It was a dead ringer for what I remember my mom making. I wanted to make Chicken n’ Dumplings and googled for the recipe and stumbled upon yours. So glad I found it! Such an easy recipe for such a delicious outcome. Tastes like you’ve been working all day in the kitchen when in truth it was only 60 minutes! I will absolutely be making this again!

  42. Eric Standon

    Fantastic recipe!! Follow the step and do it drop dumpling style to get the full enhanced flavor!! Prepare and boil the chicken before hand. Thanks for sharing your masterpiece!!

  43. Ms.JL

    I love this soup recipe! I did change it up a bit to fit my dietary needs and taste. I left out the garlic. I added a little white wine, potatoes, bay leaf. Absolutely delicious, quick and easy. Thank you.

  44. Travis

    Taste nothing like traditional chicken and dumplings. Way too much tyme. Will go with a more traditional recipe next time.

  45. Angela

    I really enjoy this recipe! I’ve made it twice and it tastes delicious. And it is sooo easy! However, I cannot seem to get my dumplings to come out right. They taste amazing. However, texture wise…some are perfect, but the majority turn out dense. Am I over cooking? Under cooking? I followed the cook time exactly. Any tips would be appreciated! Thanks :)

    1. A woman holding a camera standing in front of some shelves.

      Huh, with some coming out good and some not, I wonder if you are whisking the dry mix well to disperse the baking powder before stirring in the butter? If that’s not it, my other advice would be to let the dough sit for a couple of minutes before you scoop and add them to the pot to give them a little time to rise first before scooping!

  46. Kathy

    We never have enough dumplings for our family of four. Can you split soup and cook in two pans? Any ideas for side dishes to make it a complete meal?

    1. A woman holding a camera standing in front of some shelves.

      Hi Kathy! Yes, you can split it into two pots to add more dumplings if you prefer! And a good green salad and some of my favorite easy beer bread could help bulk up your meal!

  47. Marcie McCutchen

    Hands down best Chicken and Dumplings recipe out there. I made it for a friend who was under the weather. Her husband said I should market and sell it! I did question the melted butter to make the dumplings because it sounded too easy. I was wrong, it was perfect and easier to do than cut it in as most recipes say. This is even better than the one I used to make but I had lost the recipe.

    1. Elisa

      This recipe was so delicious, serious comfort food! I love recipes that are simple, easy, yet so good. Thank you for sharing! ❤️

  48. Carrie

    We have made these twice. The first time I didn’t mix the dry ingredients first and the dumplings didn’t taste good due to pockets of backing powder. The second time I mixed the dry ingredients correctly, but still the dumplings had that baking taste. Is it possible the baking powder ratio is too high? I googled it and it was suggested as a rule of thumb 1 tsp of baking powder per cup of flour. The soup is excellent! We added broccoli and potatoes. Yum!

  49. Rachel

    I have made this recipe several times and I love it! I use it as a guide I like to add extra veggies sometimes and herbs!

  50. Colleen

    This was delicious and easy to make. Great directions. I added a bit more of this and that. The dumplings were perfect. I will definitely make again!!

  51. Alli

    Quick and easy! I recommend not adding the pepper in your dumplings bc I think the amount of pepper in the actual stew is plenty. It was too peppery for my palate, but if you like spice then go for it.

  52. Joyce

    I made this recipe last night. NEVER AGAIN The dumplings did not get done. I kept them on stove 10 min longer than suggested and they still did not get done. It was at a rolling boil before adding dumplings. I took advice of recipe and did not remove lid. Therefore, I could not stir it and most of it stuck to the bottom of the pan. Next time I will use a recipe from Betty Crocker or Taste of Home. My hisband ate a can of soup. I give this recipe one star.

    1. A woman holding a camera standing in front of some shelves.

      Hi Joyce! How did the dumplings sink to the bottom and stick to it? The dumplings stay on top of the soup, as I stated in the recipe, you have to push them down a little to even get them under the top of the soup. I’m sorry it didn’t work out for you, but I think something – a step or ingredient – must have been missed. :-(

  53. Kathy

    I LOVE soup but have never had chicken & dumplings. This recipe sounded so good & the shredding the chicken with a blender, GENIOUS!! I have gluten issues so decided to use gluten free flour & lactose free milk. This was a soup that will be added to my rotation, thanks for sharing the recipe.

  54. Latishia

    All I can say is WOW! I absolutely LOVE this recipe! I have spent years making chicken and dumplings many different ways. I started out using canned biscuits. Well my husband was always talking about these dumplings his mom would make that were fluffy like a biscuit in the middle but canned biscuits come out kinda gummy. So, I started trying different recipes over and over and I finally found yours and my search is over!!! Your dumplings are absolutely perfect!!! Thank you so much for sharing!

  55. Diane

    I’ve been making chicken and dumplings for years. This is by far the easiest and richest tasting recipe I’ve tried. The only difference I did – I used Pillsbury Grands, cut into quarters and dipped in whisked egg as Pillsbury recommends. It’s been spectacular every time I’ve made it, and my friends and family always ask for it.

  56. Terry treadway

    Thank you! Just a simple chicken and dumpling recipe like my grandmother made for us as kids…nothing beats “the original style” when you delve your memories…and other style are close, but just not the same!

  57. Jennifer

    Family loved it!!! Thanks so much for posting this recipe-I had no idea where to start and this was an easy and awesome dinner!

    1. Moriah

      I made these this morning because it’s so cold out! My fiancee and I loved them! It’s just the two of us but I don’t think it will last too long!

  58. Stephanie

    Hello! Love this recipe! I am making for a family that just had a baby and one person cannot have dairy, butter is alright. Can I leave out the evaporated milk and give them a can so they can add it to the pot after doling out some soup without the dairy?

    1. A woman holding a camera standing in front of some shelves.

      Sure! That should work! Or you could use something like coconut milk, but of course it will give a slight coconut taste.

    1. Nicole

      Tomato, Tomatoe. To be politically correct though, a dumpling by definition is a small ball of dough that can be baked, fried or put in a casserole. Where as a drop biscuit is dough dropped from a spoon onto a pan for baking. Good luck & God Bless.

  59. Jodie

    This is the best! Love the idea of using evaporated milk. My dumplings came out fluffy, buttery, and absolutely delicious.

    1. Cyndi Sikora

      This was so delicious!! My mom made these all the time but I never learned her recipe. This comes pretty close!! Thank you!

    1. A woman holding a camera standing in front of some shelves.

      Sadly no, they can not be prepared ahead. They have to be made and added to the soup fresh, or they will not rise correctly.

  60. Crystal

    Just made this and absolutely loved it! I made my own chicken broth while prepping the soup and used that chicken and broth in the soup. I used chicken thighs so it was extra juicy. Also, I didn’t have celery so I subbed broccoli and it was excellent! The only thing I would do differently next time is probably add more chicken stock since I would’ve loved a higher soup to dumpling ratio. Great recipe though! Excellent flavor and such fluffy dumplings!

  61. Kaitlyn

    My family loves this recipe! I’m trying to get meals prepared to freeze as we are expecting a baby soon. Does this freeze ok? Any suggestions on how to freeze?

    1. A woman holding a camera standing in front of some shelves.

      Hi Kaitlyn! Sadly it does not freeze well. The dumplings soak up the liquid and become like mush. I wish it did freeze well. :-(

      Congratulations on your growing family!!

      1. Gillian :)

        I love your recipe. It’s becoming a family favourite. I add a little potato flour to the dumpling because I add potato flour to everything. I found that if I want to half the recipe I make the soup and store half of that and it freezes well. I just heat up and then add the dumpling later and cuts down the time day of!

    2. Eve

      You can freeze them separately! The soup can be frozen and either freeze the biscuit dough or make fresh when you want to reheat. You just don’t want to freeze the soup with the biscuits in it already.

  62. Cho

    I found your video or someone’s video of this recipe on TikTok over a year ago. I love this recipe!! I make it all the time. Some people don’t like these kind of dumplings, but they are so good and fluffy!! Thank you! And this recipe is easy to follow. I tried many years ago to make chicken and dumpling soup and failed miserably.
    So this has been a life saver. Only thing I alter is I add fresh ground rosemary. Just a teaspoon.

    1. A woman holding a camera standing in front of some shelves.

      Hi Madison! I haven’t personally tried, but I would recommend trying Pamela’s all purpose gluten free flour. I have used it in other recipes with good success!

      1. Kathy Smoot

        Hi. I’m trying your recipe tonight and seen I don’t have enough all purpose flour for the dumplings, can I use self rising flour.

    2. Mia Taylor-Fitzgerald

      Can I use a crockpot instead of Dutch oven ? Even if my chicken is already cooked? I have a 8 quart maybe less pot for like spaghetti but I don’t know if it will hold!

  63. Mandy

    Made this and the texture is f soup and dumplings was great. Just soooo peppery even for my spicy loving self. Especially in the dumplings. I should’ve read the comments first so I would’ve known to cut it in half (at least).

    1. A woman holding a camera standing in front of some shelves.

      Hmm. I would go with overcooked. If they are raw in the center, under cooked. If they become too hard, I would go with overcooked.

  64. Equilla

    Loved the texture of the dumplings but they were way too salty. We ended up removing them and throwing them away. I only used 1/2 the amount of salt called for. Should I reduce the amount of baking powder?

  65. Kammera Rice

    Love this recipe! I also use spaetzels. Just dump then in for less work if you don’t have the time for the dumplings. “Sophies’s natural Spaetzels”.

    1. A woman holding a camera standing in front of some shelves.

      In this recipe I do add already cooked chicken. However, if you wanted to, you could saute the veggies, then add uncooked chicken and the broth and boil the chicken in the broth until cooked. Then shred the chicken and continue on with the recipe! Just keep in mind that you may need to add a little extra broth than the recipe calls for since the broth will evaporate some while boiling the chicken.

  66. Alexandra

    This was excellent really creamy and comforting. I’m wondering if you can make the into a pot pie (minus the dumpling of course)?

  67. Tricia Kellogg

    Our older son is home and he asked for Chicken and Dumplings tonight. Since it was midday, we hit Costco for a rotisserie chicken. I usually use any recipe with a bunch of likes and this one hits the mark. This recipe is awesome and we loved it, especially the punch of pepper (which we love! ) I also added a touch more milk to the dumplings but overall, this recipe is solid.

  68. Tracey

    I followed the recipe except I also cut back on the pepper. I just eyeballed it to what I thought we would like, and this was delicious. I had never made or eaten dumplings before so I was skeptical when I opened the lid and it looked like a gooey mess. But then I tasted one of the dumplings and YUM! The inside looked just like the picture and tasted great.
    My partner raved about it. Good thing I doubled it!
    Thanks for a wonderfully easy and delicious recipe.

  69. KDG

    Our kiddos wouldn’t eat the dumplings…. Way too much pepper! Definitely using less than a teaspoon next time. It also needed more milk and they turned out pretty dense. Not quite my grandfather’s dumplings so I’m still on the hunt to remake his.

  70. Ash

    Overall, tastes good. I knew it was too much pepper so I cut that down and it’s still too peppery. My advice would be to start small and add to taste in the end if you’re not used to using a lot of pepper. My dumplings turned out as dough balls. I cooked everything with the lid on. I’m not sure how you get yours to be fluffy inside when they’re cooking soaked in liquid. Maybe they soak up too much liquid if they get overdone? Curious how big your ice cream scoop is. A little bigger than a golf ball? Or closer to a tennis ball? Would love to figure out how to get fluffy dumplings :)

    1. A woman holding a camera standing in front of some shelves.

      Hi Ash! I use a medium sized cookie scoop, it’s about 1.5 tablespoons of dough – so more golf ball shaped. Hope this helps!

        1. A woman holding a camera standing in front of some shelves.

          Hi Donna! No, sadly these would not work as rolled out style dumplings. However, I am currently recipe testing more roll out style dumplings! Hoping to have the recipe ready and up on the site soon!

  71. Lauren

    I just made this tonight for a dear friend who was in a horrible car accident yesterday. She ranked this as one of the top meals she’s ever had, and she and her wife said “it gave them life”. Thank you for such a wonderful recipe with instructions simple enough to help me bring joy to my friends.

    1. A woman holding a camera standing in front of some shelves.

      Oh no! I hope she is on the mend and feeling better. She’s lucky to have a friend like you making her great comfort food!

  72. Joella McWilliams

    This was my first time making this recipe. I would give it an overall 4 stars out of 5. It is a solid recipes. I especially like the use of evaporated milk to add a silky cream texture. I’ve been using evaporated milk in my Mac n cheese for years. It really adds a wonder velvety broth. I ran into the same problem as many others, 3/4 a cup of milk is not enough for 2 cups of flour. I think next time I will weigh the flour instead using a measuring cup. It’s more accurate and my be the reason there was too much flour. Lastly I do think there is room in the recipe to bump up the flavors. I think this recipe is a solid base but needs tweaking.

  73. Carolyn

    This recipe is absolutely delicious. I’ve made this numerous times, both for my immediate family, and extended family and everyone loves it. Even my fussy daughter loves it! I’ve seen some other recipes online with so many extra ingredients I don’t think it needs. This one is perfect. Thank you so much for sharing this.

  74. White

    Awesome recipe! Adding evaporated milk to the soup made it creamy. I might fine tune the dumpling ingredients, they came out a little sloppy. I’m a gonna try them both again.

  75. Sara

    I made this last night and really enjoyed it. I could not find our family recipe for our Chicken and Dumplings, so I tried this. I actually like the Evaporated Milk much better than using Whole Milk. We have dairy allergies and intolerances in our house, and this did not make our throats itch or upset our stomachs. I served this to my 94 year old stepfather and he said it was delicious. He grew up with his mom always using Evaporated Milk with her cooking. I am from MN and our family is from MI. The dumplings in this recipe were what I was looking for. We now live in VA and the dumplings or “sliders” here are more like noodles. I am not a fan. This recipe with dumplings brought me back to my childhood and watching my grandma make her dumplings just like this. I followed the recipe for the most part, except I did not use as much salt, pepper, or thyme. Our family are just not fans of those ingredients. They thyme is needed though otherwise it is bland. As for the dumplings, I made them smaller than recommended and they took longer to cook. Some were still a little doughy in the middle. I did have to add maybe a teaspoon of extra milk to the dough recipe. Once I learn to perfect these dumplings, it will be my go-to for Chicken and Dumplings. For my 94 year old step father to comment on how delicious is it, that is a compliment! This is a man that is used to two vegetables for dinner along with his meat and potatoes, everything made from scratch, and 3 different desserts a day. I am glad I found this recipe! Thank you.

  76. Claudia

    This recipe was aahmazing!!! The dumplings were perfect with just a tad more milk! Perfect for our cold rainy day. Picky Kid approved too!❤️

  77. Janice

    Jessica, I made your recipe last Saturday. It is very delicious. My husband even said make sure you keep that recipe. :) He is my foodie having traveled all over in his military childhood. This recipe really has a great flavor profile. Thank you for sharing.

  78. Karolyn

    Fantastic. Hubby wanted Chicken n Dumplings, decided to use this recipe. Have tried many others, but this is the best. Have used half-n-half before, but the result is not as good as the evaporated. Dumplings were easy to do and delicious.

  79. Kelly

    Definitely to much pepper!next time I would definitely use one tablespoon.I liked the rest of the recipe though!

  80. PattyNJ

    There’s no way you only put a 3/4 cup of milk for the dumplings with 2 cups of flour…..so dry….I had to add at least another 3/4 cup to make the dumplings. Is that just an error or do you like eating crumbled flour balls lol. Supposed to be more wet and sticky.

    1. Janice

      Did you use the melted butter too? I just made this for the first time and it came out perfect. Delicious recipe.

    2. Charlie

      To PattyNJ. I made these dumplings and followed the recipe to a T. Maybe you should check your cooking skills. Recipe is spot on and dumplings were perfect!!

  81. Marie

    Great recipe!!! The only thing is my mouth is on fire from adding the two teaspoons of pepper. It wasn’t until later that I saw it said or to taste. Shouldn’t it be like one teaspoon?

    1. Erin

      Overall it’s a great recipe! Next time I’d probably halve the salt, pepper and thyme though, it was a bit too strong for us.

  82. Lauren

    This is the best chicken and dumpling recipe I have found! Every time I’ve tried a different recipe I’ve kicked myself for not using this recipe. Best dumplings! This is a classic recipe. Thank you!

  83. MissM

    Perfection! Dumplings were the best ever, kids helped make them, super easy. I followed recipe, poached 4 chicken breasts separately and shredded meat. Strained cooking liquid and added a little Better Than Bouillon and used that for the stock. Also used a regular ice cream scooper, all we had, worked great. Thanks for the recipe, it’s a keeper!

  84. Olivia

    Hi, I just made this and it is delicious. My 13yr old son’s eyes lit up and said it was really good! (Which is a rare feat these days lol). He asked if he could eat it for breakfast! I will probably not add as much salt and pepper next time.. adding some whole milk to lighten up the saltiness seemed to help. I wasn’t able to find a rotisserie so I cooked chicken tenderloins in the pan then shredded them.. which only took a tiny bit of time. It also helped that I prepped my veggie cutting the night before. I look forward to trying more of your recipes. Thank you!

  85. Karley

    I make this a lot! We love it! The dumplings are kind of doughy though. Anything I can do about this? I do break them up a few times during cooking with the lid on. Do I need to increase my cooking time? Also, any suggestions on how this can be made in the crock pot. So good!!

  86. My

    Omggg I made this recipe and loved it!!!! I used the chicken stock from boiling my chicken and used half and half. This meal came out AMAZING!!! I wish I could post a pic but I don’t know how.

    1. Craig

      You have to be careful bringing half and half to a boil because it will curdle. However when it’s done I don’t see a problem adding it as the last ingredient.

  87. B

    Although the dumplings may not freeze well in raw form, They will save as leftovers fairly well if you remove them from the soup. Put them on a plate and let them dry a little, then place them into their own storage container separate from the soup. When ready just place the dumpling back in and reheat!

    These dumplings were very similar to the ones my mom used to make. I do think they might have been a smidge too salty – and I LOVE salt. Next time I may cut the salt in half.

  88. Chelsea Beebe

    Can you make the soup separately and then make the dumplings but freeze them in raw dough form? Then later just thaw it out and heat the soup to cook the dumplings?

    1. A woman holding a camera standing in front of some shelves.

      I haven’t tried it, but I don’t think the raw dumplings will freeze and then cook well. I could be wrong though! If you try it, let us all know how it turns out!

      1. Judy C

        To me, your fluffy dumplings are a true dumpling, round and fluffy. I never could see why some prefer the flat rolled out kind, as that is just a fat noodle to me. I have your dumplings simmering over my chicken stew as I write this, can’t wait to taste them!

        1. Judy C

          Dumplings done and , wow, best I ever made! Light and fluffy inside, delicious with the melted butter in the dough recipe! This is the recipe I will always use from now on, thank you so much!!!

    2. Evelyn York

      THIS IS EXCELLENT!!’ I probably could have used 1/2 the dumplings as we have a small family. The favor is out of this world! Thank you so much!

      1. Alisha

        Hahaha! I had to use gluten free flour and my dumplings disappeared. I can’t tell there’s anything in the pot.

        I’ll have to try it again when there’s normal flour.

  89. Jenni

    Made it tonight and it is AWESOME! Had enough ingredients to make double batch but had to scale it back to one batch as the 5 qt Dutch Oven I used fits only 1 batch so now I have the stock n veggies ready to go for batch 2……gonna try freezing it.

  90. Anne Jiratovac

    The first time I made this my dumplings were light and fluffy. Tonight they were a bit dense. Wonder why? Does it matter kid in or type of pot. Still tasted great.

    1. A woman holding a camera standing in front of some shelves.

      Hi Anne! Hmm, I would recommend checking your baking powder to make sure it hasn’t gone bad. They type of pot should not make a difference to the dumplings.

  91. John

    This was really good. I added a cup of frozen peas. I thawed, cut up frozen biscuits (I used 7) to use them up and because it was easier.

    1. Nkululeko Sosibo

      Damn I tried it and WOW – I am out of words. 5 STARS. I even gave some to my neighbours and they can’t stop WOWing the recipe. This was phenomenal.

  92. Christina

    Made a few minor adjustments based on what ingredients I had and preferences (slightly less pepper in the soup, used garlic powder instead of fresh garlic). It was delicious and very filling! This will definitely go into the normal recipe rotation.

    1. A woman holding a camera standing in front of some shelves.

      I’m so sorry Andrea! You can’t take salt out once it’s added. :-( There is no magic trick, but I wish there was.

        1. A woman holding a camera standing in front of some shelves.

          I read from the NYT that trick does not actually work. So maybe try it, but I’m not sure it will really do any good to remove the extra salt. :-(

    2. David

      Add a whole peeled russet potato in the soup and let it simmer until soft, then take out potato. It will draw some of the salt out of the soup.

      1. Jodee Dillon

        Tomato cuts salt. You can typically add fresh tomatoes as needed and you don’t really change the taste but cut the salt.

  93. Terry Foote

    I made this recipe for dinner on Father’s Day and it was really good. Everyone enjoyed it and had seconds (me too)! I will definitely add this to my recipe box. Thanks for the share. Looking forward to reading and making more of your recipes.

  94. Cristal

    Everything smelled and tasted good…but not sure what I did wrong for the dumplings but after 15 mins it’s was just glue balls in a pot

    1. A woman holding a camera standing in front of some shelves.

      Hi Cristal! Did you break apart the dumplings a little as they cooked? Also did you cook them with the lid on the pot or off the pot?

  95. Karen

    Made the dumplings. Already had chicken soup/stew going. Dumplings were to salty. I will make this again with half the salt.

  96. Dagmar

    This was exactly what I’d hoped! Thank you so much, Jessica. I’ve tried several other recipes but yours is the best.

  97. Cynthia Verbanas

    I just want to print this recipe but can’t without 32 pages of ads with it. Is there a way to do this??

    1. A woman holding a camera standing in front of some shelves.

      Hi Cynthia! YES! It’s in the recipe card right where the photo and rating is. It’s a pink button that says PRINT. :-) It will print the recipe without any ads, just the recipe!

  98. Candice

    I made this tonight. I didnt have thyme and i have no idea why so i had to use oregano instead but WOW. I think it was amazingly delicious. Thank you so much for the recipe.

  99. ‘Zac

    There’s so much extraneous pre-narrative that I don’t need to know, and so many garbage google ads for Alzheimer’s covering content, which together make this all a hot mess to read. I was in a hurry so I mixed up the volume of the flour for soup vs dumplings and ended up with some kind of cream – thing.

    1. A woman holding a camera standing in front of some shelves.

      Hi Zac! You can print the recipe and never have an ad shown while trying to cook. The types of ads shown are a direct result of what you have googled or looked at in the past, I can’t control the content of an ad (besides making sure it’s not inappropriate or political). Ads are how I pay for this site and how I am able to create all the free recipes, I’m sorry they annoyed you, but I recommend printing the recipe next time to prevent any issues.

    2. Dagmar

      Welcome to the Internet (?). I enjoyed the “pre-narrative” so to each their own. If it’s not your jam, go do your own thing.

  100. Lisa Jauregui

    Wow this was delicious! I made it exactly as the recipe states. My 4 year old (who never eats ) actually ate it!!

  101. Sherry

    My husband is still singing my praises for making this! Told me to make sure I keep the recipe.
    Thank you! I’m now The Queen of the Kitchen! ( Haha!)

  102. Charles Crowder

    Ohhh my, I don’t like chicken and dumplings. NO idea why I decided to make it. Haven’t had it in years, 30 plus years!! This is freakin awesome!!!
    I will be making this recipe again!
    Did I say Awesome!

    Thank you very much,

  103. Sally

    hi ! I had 2 Big chicken breast in my freezer for over a month and wanted to use them before freezer burning so I took them out and defrosted them in fridge over weekend and told my aide to cut them up in small chunks today and she asked me what I was going to make this time. told her chick and dumplings I make a lot of chick dinners for me and share with next door neighbor (90 years), I am 77 yrs and handicapped so I go the easiest way cooking. I forgot the dumpling recip. my mom and hers too used, so came online and yours was only one I pulled up. when I saw your pictures I knew I found right one I said this is my moms. so I am cooking all night while I sleep in my slow cooker and finishing up in morn with the dumplings so will be ready for our lunch. I am using the broth soup etc. instead of creamy soup. I can’t wait. thank you for your recipe, keep up good recipes will be watching for more.

  104. Anita

    I’ve never made chicken and dumplings before, but it turned out amazing and my sister-in-law thought they were great and she’s from Florida and are them often growing up. I will double the soup the portion next time but the dumplings were perfect! Thank you for a wonderful recipe

  105. Mariah

    This chicken and dumplings recipe is delicious. I never liked chicken and dumplings when I was a kid so I was a little hesitant to try this, but it turned out amazing! It’s now one of my favorite dinners. The first time I made it I followed the recipe exactly but it turned out as more of a casserole than I soup. Every time I’ve made it since then I just double the broth and the evaporated milk and it turns out great.

  106. Tessa

    I made this a few nights ago using shredded Instant pot chicken and went a little more heavy on the pepper/thyme seasoning for both the soup and the dumplings. I’ve got 3 young kids and even my pickiest was happy. He asked what this was called and told me, “You make a mean chicken dumplings, mommy!” Thank you so much for sharing your recipe. It was easy AND tasty. Being a crowd-pleaser means it’s going on the regular rotation!

    1. Jonathan Guy

      I love to make my own broth. We buy a couple chickens from Costco every other week and I boil the bones with some salt, thyme and bay leaves. After 3 or 4 hours, I throw my veggies in, and your recipe for dumplings. After I’m done, I add some of the shredded meat to a bowl and ladle the soup and dumplings over the top.
      Thank you for the dumplings recipe;

    2. Robert Barbarino

      Oh ..I made this …So SO SO GOODDD ..thank you much . I followed recipe to T ..the dumplings tripled in size …I was like WOW …I forgot celery …but I used bell pepper instead , still was great . ill get celery for round 2 for sure .I didn’t use Ice cream scooper , used a Big spoon and they fit all on top then I immersed them , lidded .the pot . after 10 min I re-immersed …and simmered for 10 more …oh I have huge Dumplings ..so good thank you so Robert..

  107. Victoria

    I wanted to add for the people who were searching for ages how to comment. Click on the number of reviews and it will bring you to the comment box.

  108. Victoria

    I made chicken soup last week and it was delicious but I was tired of having it with noodles. I don’t add noodles directly to my soup, so I came in search of a dumpling recipe instead of making more noodles. This is definitely my new go-to dumplings recipe. They were perfect! I had added evaporated milk to the leftover soup I was eating that day so I used that with a little water instead of milk. I eyeballed the fresh thyme, made half a batch of dumplings and they were DELICIOUS. I will be trying your chicken soup recipe next.

  109. Sandy

    Made this dish for the first and my husband and I loved it!! I will say if I make it again I might use a little less pepper. But this was delish!I Also I followed the link for the shredded chicken ,and loved using the mixer to shred the chicken, best thing ever!!!!

    1. Andrea

      This is fabulous! Made exactly as recipe, except I don’t have a cookie scoop so I eyeballed it and made them with my hands to about the size of a golf ball. And you are spot on about the evaporated milk. The only think I might do differently next time is either double the soup recipe or half the dumpling recipe. I ended up with a higher dumpling to soup ratio. Even though the dumplings are dense, they are perfect to hold up to the soup they’re sitting in without getting soggy. A very filling bowl of this for the hubby and myself on a snowy day for lunch. Thank you for this recipe. It’s a keeper!

    2. Bea

      Made today, yum! Used warm water instead of whole milk, didn’t use the 6 tablespoons of butter to sauté (non stick pan and a little water), cooked/shredded chicken separately, boiled dumplings separately and only used half of the pepper and thyme, and used low sodium chicken stock. Turned out great Thanks for sharing!!

  110. Bethanie Waldron

    Hi there! As someone who grew up in the south eating chicken n’ dumplings, I’ve never had carrots and celery in them until I came across your recipe.

    I LOVE it! This is now my go to recipe when making chicken n’dumplings for dinner and a dinner staple for the hubby and I. Thanks for sharing this recipe!!

    1. A woman holding a camera standing in front of some shelves.

      Thanks for commenting Bethanie!! Usually I get comments from readers mad that this recipe isn’t like what they grew up with and they are just angry. Thank you for actually trying it before you made up your mind!! <3

  111. JeanP from CT

    Thanks to everyone who posted a review. I made this tonight, snowy New England day which seemed fitting. Absolutely delicious!! The flavor, the thyme and let’s not forget the secret ingredient – Evaporated Milk made this dish a winner. Very pleased with this recipe, the dumplings came out perfect just the way we like them. I will definitely be making this again, saved with my favorite recipes! Thank you Novice Chef you did not disappoint and I will be checking out your other recipes :-)

      1. A woman holding a camera standing in front of some shelves.

        Hi Katie, low fat milk – yes. Olive oil should work technically, but the flavor will be very different. As for whole wheat, that will make for very chewy and tough dumplings. Sadly it needs to be regular all purpose flour.

      1. Carolyn

        I apologize, I don’t see where I can comment that isn’t a reply to someone else’s. I am planning on making this tomorrow evening for dinner. It sounds like a great recipe. And I just want to say, a good cook never blames the recipe,but their own skills. I’ve seen numerous rude comments on here by people that just have to create drama (Over a recipe!) and I’d just like to say, I appreciate you posting this recipe and I’m certain it’s going to be delicious. I’m sorry for those who have no couth and need to pick an argument about chicken and dumplings! Clearly, they have nothing better to do and their misery goes into their cooking and that’s likely why they can’t enjoy it.

        1. Angela Boston

          I absolutely love this recipe. It is also a big hit with the family. I changed a couple of things though, I don’t put garlic bc kids don’t care for it, and no thyme.
          I also add frozen peas. I never had this growing up, so I have nothing to compare it to, but it reminds me of a homemade pot pie. My daughter called it an inside out pot pie. Lol.
          Anyways thanks for the great recipe. It has become a regular

    1. Teresa

      The dumplings should be a cake-like consistency in the middle when done. Altering the recipe a bit – I just added a shake of ground thyme and 1/2 tsp salt and 1/2 tsp pepper and they turned out great! I also didn’t have whole milk – so I used the rest of the can of evaporated milk. What a great recipe! Thank you Jessica. My evaporated milk curdled in the chicken portion of this recipe so I looked up why this would happen and I think the temperature was too high at some point. I didn’t add the full amount of thyme – only half and added a couple dashes of poultry seasoning. Delicious!

  112. Andrea

    Absolutely delicious! Everyone loved it. My first time making chicken dumpling soup though and the soup broke. I’m definitely my own toughest critic, just wondering if there’s a way around that for next time.
    Thanks for sharing the recipe!

      1. Charmaine

        This is a lot like my Mothers dumpling recipe except she always put in eggs. We never did the thicker soup with cream or condensed soup mix , but it too looks delicious . I do know that my grandmother taught my Mother how to make them & my great grandmother ( my grandmas Mom) also made them so how far back the recipe I make is generations old:)
        Thank you for sharing your recipes.

      2. Daniel

        ‘ Broke the [recipe]’ is a professional chef’s term meaning that the result was not at all as desired, i.e. I messed it up!

        I first learned this term making Hollandaise Sauce where I needed to add lemon juice to the butter and egg yolks. I added too much lemon juice at once and the chemical reaction that’s supposed to occur, creating the thick, creamy Hollandaise, instead resulted in a thin, runny mess. Worse, once this happens there’s nothing I could do to fix it so had to throw it out. (I just hate to waste good butter & eggs!)

        I’d broke the Hollandaise!

        P.S. I’m making your chicken and dumplings tonight after searching through dozens of recipes. Let you know how it turned out.

    1. Andrea

      There’s a speckled effect dividing the evaporated milk from the rest.
      I was wondering if that might just come with dropping dumplings or if I might’ve heated it up too quick. This is all very new to me.
      Thank you for the reply!
      And I’m so happy that I scrolled through the comments looking for an answer yesterday and saw that you take your dumplings out, not to absorb the rest of the soup. The leftovers are just as good, ended up adding a little milk and some more chicken broth, I probably took the dumplings out a little later than I should’ve.

      1. Penny

        Same for me! Tasted yummy but I was wondering why it wasn’t homogenous-looking like my other gravy dishes. I did add whole milk because I doubled the recipe for a crowd but discovered I had only 1 can of evaporated milk. But other recipes call for milk too so I have no idea why this happened.

      1. Cassidy

        My dumplings did not cook at all on the inside and I left it on the stove for an additional 10 mins. Not sure what went wrong but I just added a can of biscuits into the mix

  113. Tye Baker

    I made these tonight and they are aMAZING! So creamy and flavorful. Dumplings were light and savory, well-seasoned. I can’t believe they were so easy to make, too. Thank you for sharing this recipe.

  114. Thalia

    This recipe was AMAZING!!! I don’t usually like dumplings but made for my family as they do and I ended up LOVING these.

    This recipe is so forgiving and tastes so good even with customizing. I did a little bit of a fridge dump with this recipe (added leftover peas and too tender broccoli that fell apart). We also try to eat lower carb so I subbed the evaporated milk for full fat coconut milk and made the dumplings with unsweetened almond milk with GREAT success. The dumplings were still fluffy and cooked through and fluffed to almost 2-3x the size. This was so delicious.

    Thank you for sharing this recipe.

    I wish I could post a picture… because wow its such a beautiful dish.

  115. J Merriam

    Hi! My wife and I have made this soup probably 6 or 7 times now. Just wanted to say that we totally love this meal. The only thing we do differently is in the chicken prep. We always boil the chicken then shred it separately and add it in lol. Anyways it’s yummy goodness the bread balls are really good we love it. Thanks!

  116. Donna

    I told my husband that I was craving chicken and dumplings and he told me they weren’t his favorite thing. I made them following this recipe. He told me that this was the best thing that he has ever put in his mouth and that this could be served in a restaurant. I have to agree. Amazing!

  117. Lori

    Have not tried this yet, but will do so. My question is, how do the dumplings hold up after sitting for awhile, or reheating the next day? Do they melt or shrink down to hardly nothing?

    1. A woman holding a camera standing in front of some shelves.

      They won’t melt or shrink down, however they do tend to absorb more of the soup liquid. This is one of those dishes that is best served fresh! However, I personally have started storing my dumplings separate from the soup and that seems to help some!

  118. Patrick

    I have made many recipes of chicken & dumplings and would rate this in the top three. Your dumplings came out perfectly soft & plump just like my Mom used to make. Of course I customized the seasoning a bit and added a bit more tyme and pepper than the recipe. The soup was delicious and your addition of evaporated milk was spot on. I also added a 1/4 cup of sherry for another layer of flavor. I can’t wait to have the leftovers again tomorrow!

  119. Cindy

    Had to comment on this recipe. I’ve been cooking for a long time, and sort of know how much spice I like in my food, so I just eyeball it rather than go by directions. What I really wanted was the directions for making a nice fluffy dumpling. I’ve had several and remembered that the best ones I’ve made used butter. When I found this recipe I knew I wanted to try it. Since there were only 2 of us I cut the recipe in half. I ended up with leftover soup, but only 1 left over dumpling. So I ended up adding a bit more broth and making another half recipe of dumplings fresh. That was basically dumplings and gravy — which suited my so to a T – he didn’t care if he got more soup as long as he got dumplings!! (As you might have guessed, we didn’t split the batch 50/50, someone ate more than his share). These are truly easy, and light and fluffy. And yes, the leftover dumpling reheated fine. Just put it in the microwave for 4 minutes at 40% and added it to the bowl. This is going to be my go to recipe from now on.

  120. Christie

    Amazing! I have never bothered trying to make chicken and dumplings even though I cook a lot for our family of eight. My 16 y.o. son even made the dumplings. I used canned chicken to make it faster, and it was better than I could have imagined for a quick recipe on a first try. I may reduce the black pepper in the soup or thyme in the dumplings next time, but then again, everyone down to the 6 and 4 y.o. loved it. Creamy, comforting, and great on a cold winter night.

  121. Carol

    Delicious!! Added one can of Campbells Cream of Chicken and Herbs and only one can of Grand bisquits quartered. Browned the top under broiler before serving. My family loved it … said I out did myself. This recipe is a keeper!!

  122. Lisa in Tennessee

    Trying to up my game following the traditions of my late mother-in-law, a super cook and baker who made her own Kluskis and dumplings. I chose your recipe due to it’s simplicity and I always have all but one of the ingredients on hand. The only failure was one-third of my dumplings did not fluff up! I let the dough sit a while to help the baking poweder work. I have no scooper, so I used a large spoon to plop them in the soup-the dumps were not all the same size. I went back and checked your video and I did not over-work the dough or crowd them in my dutch oven pot. Was it because I opened the lid more than once to make sure they were getting broth over their tops? Pretty sure it was not because I used skim milk instead of whole milk – we just don’t buy that. Are we supposed to flip the dumps over at 10 minutes? The non-fluffly dumps were dark and hardish but on the outside they looked like the other fluffy ones, so I had no idea they were not going to come out right. A few dumps were half fluffy. Ugh. My husband and I loved this dish and I want to try again and have ALL the dumps come out fluffy. Wht should I try? Thanks so much!

    1. A woman holding a camera standing in front of some shelves.

      You have me very perplexed! That is a new one for sure. My first thoughts are to make sure you stirred the dumpling batter well to make sure it was all equally and well incorporated. And I have a feeling the different sizes might not have helped. Was it the smaller dumplings that were the ones that did not fluff up?

      I always lift the lid multiple times and push them back under the soup or break up any bigger dumplings that are making a super dumpling, so that shouldn’t have been an issue. And no, I never flip the dumplings at any point.

      1. Gina

        So this was my very first time making chicken and dumplings on my own, my entire household has covid and I wanted to make something special but not too crazy for my son who just got his appetite back. I thought everything came out great! My only problem was that my dumplings either weren’t completely done or I did something wrong during the process, they were like dense and doughy in the middle but I left them in to cook longer. Idk of stirring it all together after I decided to let them cook longer was the problem or If maybe making the dumpling dough first before everything else was the issue, all I know is somewhere along the road my dumplings got F’d up and I’m upset because they’re my favorite lol. Can’t wait to try again thanks for the recipe

        1. A woman holding a camera standing in front of some shelves.

          Hi Gina! I don’t recommend mixing your dumpling dough ahead of time, I make it right when they are ready to be added to the pot! Making them ahead can lead to denser dumplings that don’t rise as much when cooked.

    2. Cindy

      I have an idea of why you didn’t get all your dumplings to rise, providing your baking powder isn’t expired. Yeast is a living organism and takes time to replicate — that’s why we let yeast products sit before cooking. Baking powder, on the other hand, is a chemical that reacts with liquid to produce carbon dioxide bubbles. Most commercially available baking powder is double acting, meaning it starts reacting immediately upon contact with liquid, and again when it contacts heat. If it sits the carbon dioxide bubbles aren’t trapped, they just dissolve into the air. Thats why its best to wait until you’re ready to use the dough to mix it, then dump them straight into the pot. The recipe is truly worth trying again without letting the uncooked dumplings sit. I’ve made it several times, and they rose beautifully.

  123. Billy jones

    The hardest part of cooking for my family is when and how to cook meals. Especially chicken. This looks delicious. Never made it with evaporated milk . Less water? That should be just fine for a chicken dish on today’s menu. Good luck all with your cooking endeavers.

  124. Michele

    I have never left a review before. But just had to on this. Delicious! Made this last night , my dumplings have always been so bad, I would use canned biscuits. So gave this a shot. Oh my the best . I threw out my other recipes I have had, and this is the one from now on. The Evaporated milk what a difference, and the dumplings awesome! Just sent this recipe to my daughter. Thank you

  125. Dipal

    I made this tonight with this chilly Florida weather! My husband LOVES chicken and dumplings so I surprised him! What. A. HIT!! Sooo good! I added extra pepper to the soup and dumplings.. but other than that followed the recipe. I’ll be making this often on a cold night!

  126. Jenna

    This recipe turned out AMAZING! I’ve never made chicken and dumplings before so I was nervous but my boyfriend gave it a 10! Loved this comfort meal on a cold Sunday afternoon

  127. Ann

    This was disappointing. The dumplings were boring in texture and flavor. The garlic was overwhelming. Using cooked chicken breast would be fine if the broth had some flavor. The evap milk makes no sense. Reading many of the comments, I noticed the common theme of people making all sorts of substitutions/changes to the original recipe (with good reason) so saying everyone loved it is a bit of a stretch. They loved what THEY did to it. Not the recipe itself.

    1. A woman holding a camera standing in front of some shelves.

      Sorry you didn’t enjoy it Ann, but the evaporated milk does make sense. Evaporated milk has about 60% of the water removed from it. The resulting liquid is creamier and thicker than regular whole milk, making it the perfect addition! Many have made this recipe exactly as directed and many more have changed it to make it to their personal tastes (like removing fresh herbs, etc). A recipe is a guideline, not a rule. Make it your own and enjoy…or don’t. :-)

    2. Raymond

      This comment is so unnecessary! I hope you find something enjoyable in your life in order to cure that attitude. The recipe was great, but to be honest I’d rather eat dirt than read anything similar to this comment again.

      1. J

        I love a good chicken and dumpling so I was excited to try this recipe. This is the worst recipe I have ever tried. The dumplings where very bland and the broth ranged from bitter in the beginning to homicidal pepper in the finished product. This dish belongs on worst cooks in America. I had to through the whole pot out. What an absolute waste of otherwise good ingredients.

        1. Kat

          Interesting, as I made this recipe exactly as written and it was delicious. Nothing bland about anything, not the soup or the dumplings.

  128. Christine

    I usually buy flats for my dumplings, but didn’t have any. I wanted a dumpling with some flavor with my recipe and the dumplings were a hit! I will be using your dumpling recipe from here on out. Absolutely delicious!

    1. A woman holding a camera standing in front of some shelves.

      Don’t tell the old southern grandmas that will only use flat dumplings about your change of mind, they might come after me. ;-) Glad you enjoyed them!

  129. Marissa

    WOW- this was seriously the BEST chicken and dumplings I have ever had. I will be deleting all other recipes previously tried, as this surpasses any others by far. Highly recommended!! Everything about it was perfect. I only had dried thyme at home, and the taste was still great. I will be sure to try it with fresh thyme next thyme (haha, I had to).
    Also, super quick and easy- it was ready in less than an hour! Will be sharing with friends and family! Thank you!

  130. Aaron Thompson

    Wow what a great dish for a cold winter day, full of flavor and just what you need to warm your soul from the inside out! Most definitely recommend this from beginner to expert

  131. Linda

    My first time to make home made chicken and dumplings and these were delicious! The dumplings were so fluffy! They reminded me of the way my grandmother made them and tasted just as good!

  132. Eileen

    Wonderful! The dumplings were perfect…soft and puffy just like I like them. The soup was delicious. I liked the thyme, but next time I might sub half of it with parsley. I had to use grilled breasts but next time will try it with rotisserie whole chicken meat. This was just great as it was though, the perfect comfort food. Thanks for a terrific recipe.

  133. Jenn

    Absolutely will be my only Chicken & Dumplings recipe from now on. It’s absolutely delicious, and even my three picky kids love it.

  134. Jenny

    Excellent!! Best chicken n dumplings I’ve ever had! I did roll the dough out to make flat dumplings and I added an extra 2 cups of chicken broth…have made this several times now and it’s definitely a hit in our household!

  135. Whitney

    Disappointing. Dumplings were SO bland! They just taste like a mouth full of flour and thyme. Really made the rest of the soup very unenjoyable. Easy to make, but this recipe definitely requires some major modifications.

    1. A woman holding a camera standing in front of some shelves.

      That’s the first I have ever heard of these dumplings being bland. Have you tried chicken and dumplings before? Most dumplings have zero seasoning in them except salt. So these are actually very seasoned as far as dumplings go. Maybe chicken and dumplings just aren’t your thing. ;-)

      1. Michelle

        She also said they tasted like flour which probably means they weren’t cooked enough. I am trying this recipe soon.

      2. Sherry

        I used Marjoram instead of thyme…I was afraid they would have too much of an ‘Italian’ -ish flavor. The flavor was great!!

      3. Lindsay

        I’m actually super disappointed that, instead of replying with a suggestion on how to improve the recipe, you chose to be snarky and rude to someone who offered you anything less than praise for your crappy recipe. I tried it and hated it as well. Bet you’ll give me a snarky reply as well.

        1. A woman holding a camera standing in front of some shelves.

          I don’t think my response was snarky? I think maybe you read a tone that wasn’t there. Everyone has different tastes and opinions, I learned a very long time ago to not take anything personally on the Internet. I’ll never please everyone! There is no improvement, this is my recipe and it’s exactly how I like it. Sorry if you didn’t enjoy it, but I’m keeping it just as it is. :-)

          1. Candi Sanford

            Your response was NOT snarky. You simply asked if she tried it before. It was a simple question. I know with my dumplings, flavor comes from the broth. Thank you for this recipe. :)

            1. Shirley Borden

              Thank you. I have made chicken and dumplings for many years. These were the best tasting dumplings. My family loved them. Thank you for improving my dumplings.

          2. Lisa

            I didn’t find your response snarky either. I can’t figure out how or where to post my own comment but I CAN reply to everyone else’s comments so I’ll have to leave MY review here until I figure out where to post properly! lol I have to say, my son had mentioned wanting chicken and dumplings because I hadn’t made them in quite a long time…the reason for that was because I always made them the way my mom had taught me and we always used two huge cans of cream of chicken soup as a base and thickener…well, I got to where I just hated that flavor. It was too artificial or something. So, I stumbled upon your recipe last week and although I was definitely a bit nervous about it, I said “what the heck” and went for it. It was HANDS DOWN THE ABSOLUTE BEEEEEEEEEST CHICKEN AND DUMPLINGS EVERRRRR!!! It was soooooo creamy and flavorful and the dumplings themselves were soooo light and fluffy and had so much flavor! The only two things I’ll change next time (which will probably be this week!) is #1 I’m definitely doubling the recipe! lol and #2 I’ll lower the amount of pepper…just a tad too peppery for me but other than that it was absolute perfection and I’m so grateful for you sharing it with all of us!!!

              1. Carissa

                I just have to say Jessica, this was my first time making chicky and dumplings! I made your recipie and did heavy whipping cream instead of the evapirated milk (didn’t have any) and added rosemary to the thyme (because it’s one of my favorite seasonings with chicky)! I have never made this before, only have ever had my Mama’s. Oh my goodness! I will be making your recipe at least once a month! My husband has never had it before and he was so impressed! Thank you for such a delicious recipe! Can’t wait to try more of your recipes!

                P.S That lady was uber RUDE! Not you! Glad you are able to just let her 2 cents roll off your back!

            1. Liz

              I’m with you, couldn’t find where to place my own comment. The button didn’t work.
              My sister came to visit for a few days and I decided to make this chicken & dumplings. It was easy to make and delicious. We debated briefly should we follow the recipe’s dumplings, use Jiffy’s or a wop can. Decided to follow the recipe, glad we did. We both agreed this is a keeper. The dumplings are more flavorful than most. We didnt follow the recipe completely, because we like carrots/celery and added extra, because all recipes are a guide to follow. We didn’t have cooked chicken so, we placed it in the instapot with the ingredients, minus the milks for 2 minutes. Once the chicken was finished we added the milks and dumplings. Thank you, for the recipe. I also wondered if Whitney had eaten Chicken & dumplings.

        2. Kylie

          She won’t but I will. You must be a fire starter. I shudder to think of the kinds of things you do on other online platforms if you’re willing to post this comment on a recipe blog of all things.
          It’s super ironic that you would try and shame someone else for posting a “negative response” when yours is a clear attempt to do damage and incite damage. What a nasty nasty thing to do.
          With a mouth like that I bet no soup tastes good to you.

    2. Instead of complaining, why don’t you add a better version? I am a picky eater and found this absolutely delicious.

      Instead of complaining, why don’t you add a better version? I am a picky eater and found this absolutely delicious.

    3. Reese

      No idea what you’re talking. These are some of the fluffiest and most well-seasoned dumplings I’ve ever had. Made this last night and it was extremely good. Added a bit of extra seasoning to the chicken beforehand and used breast instead. Also substituted evaporated milk with soy since I didn’t have any. Gave it a bit of a sweet contrast and still came out extremely creamy.

      This is a lifelong recipe for me.

  136. Jennifer

    These are the best chicken & dumplings I have ever eaten!! The whole family loved it.

    Followed directions mostly but had to make following changes due to pantry items in house: used total 1 tsp of fresh thyme mixed with 1 tsp dried thyme, divided equally between gravy and dumplings. Used buttermilk instead of whole milk–worked great.

    This will be my go to for this recipe from now on. Thanks!!

  137. CassWen

    I was skeptical about all the glowing reviews, having seen such on other recipes I’ve tried that were not good at ALL. I made this tonight, and I must say – all skepticism is GONE. This dish was super easy to make, and as described, absolutely delicious. This will definitely go into regular winter rotation. Many thanks for sharing it!

  138. DaniJ

    Oh my goodness! I made this today and it was delicious! I’ve never made chicken and dumplings before and I will not try another recipe, lol! This was just soooo good (and it was easy!). I poached my chicken in broth with celery and thyme since it calls for already cooked chicken. Added about 1 cup more broth than it said, Otherwise I followed the recipe. Seriously delicious. Looking forward to leftovers for lunch this week!

  139. Donna

    I made this for dinner tonight. It was really good. Yum! We don’t like Thyme so I cut up some fresh parsley, sage, basil and oregano from my indoor garden and put in the soup and dumplings…really good! Everyone loved it.

      1. Kathy

        Not sure this will post in the correct place but I’ll try.
        I’ve been laid up for a while with a bad back so my husband has been taking on a lot of the cooking. I gave him this recipe to try and he did great. Love how he tries so hard. By the time he got to the dumplings I could tell he was tired and thought he could just wing it with measurements. Well we had fresh thyme and he put way too much in prob like 3 T. So they were a bit strong and then he didn’t test them to see if they were done…they weren’t quite ready. But they were still tasty enough to know this recipe is going to be kept. He was still very proud of himself, and we had a delish supper. Thank you for getting us through another night.

        1. A woman holding a camera standing in front of some shelves.

          Hi Kathy! I hope your back feels better soon, but in the meantime it sounds like you have a pretty great husband! <3

    1. Ed Rinkie

      We made this tonight, absolutely delicious! We used 2% milk and it was fine but added a little heavy cream at the end. I’ve tried other recipes and the dumplings were gummy, these were perfect!

      Definitely a keeper!!

  140. Balz

    Freaking horrendous disaster.

    Used “Conde-milk” as spouse did not know what Eva-milk was (Japan). Hard to find what I want sometimes.

    Sickeningly sweet, trying to figure out how to rectify.

    1. A woman holding a camera standing in front of some shelves.

      Hi Balz! You definitely don’t want to use sweetened condensed milk – or any kind of sweetened milk. If you can’t find evaporated milk, regular milk will work just fine!

    1. Mike

      I cut down the garlic to 3 cloves … cut the salt in half ! It still came out very salty but I suspect it was the over the counter baked chicken I bought … I used low sodium chicken broth … um no! So I boiled the remaining chicken and bones and added the broth…. Viola! Perfect!

  141. 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

  142. 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!

      1. Christie McQueen

        So I made this last night and I absolutely loved it! Although I love all fresh herbs, my family not so much.. This reminded me of a wonderful turkey stew that I make after Thanksgiving that has lots of rosemary and is simply divine. Family said it didn’t taste like “chicken and dumplings.” They all cleaned their bowls though;) There are 4 of us and I ended up with 16 dumplings. We all had 2 each so I pulled the other 8 out of the pot and put on a covered plate in the fridge, separately. Today I added a cup of broth to the pot of soup and a little bullion. Nuked the dumplings on defrost for 4 minutes and added back to pot. Tasted just like fresh made. They were still “bready” and not soggy or gummy At All!! Very good recipe and can be adapted to so many variations of chicken and dumplings. Kids thought we were having chicken and rice last night and were a little disappointed. Tonight I made a small pot of rice and served it over top. They gobbled it up! I prefer it as written… Thank You!

  143. 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!!

  144. 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.

  145. 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 .

  146. 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 :)

  147. 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!

  148. Kelly McFadden

    This was delicious! Will definitely make again. I love that there is a recipe for making your own dumplings. Some recipes use Bisquick, which is fine, but I prefer to make homemade. Thank you!

  149. 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!

  150. 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?

  151. 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.


  152. 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.

  153. 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. A woman holding a camera standing in front of some shelves.

          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!

  154. 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!

  155. 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 ;)

  156. 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!

  157. 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. A woman holding a camera standing in front of some shelves.

      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 :)

  158. 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!!

  159. 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!!

  160. 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!

  161. 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!

  162. 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.

  163. 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.

  164. 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.

  165. 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!

  166. 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!

  167. 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!!!

  168. 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!

  169. 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.

  170. 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. A woman holding a camera standing in front of some shelves.

      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.

  171. 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

  172. 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. A woman holding a camera standing in front of some shelves.

      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.

  173. Kim

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

  174. 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?

  175. 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.

  176. 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.

  177. 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. A woman holding a camera standing in front of some shelves.

          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!

  178. 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.

  179. 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!!

  180. 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

  181. 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. […]

  182. 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!

  183. 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.

  184. 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!

  185. 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!

    1. Charlotte ebel

      I made these dumplings last night and they were a disaster l followed recipe too a tee!! I was glad l tried before serving them So always these women saying they were delicious hummmm l think try a different recipe only think that was good was the chicken and mashed potatoes and vegetable buried evidence too embarresed

  186. 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!!!

  187. 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!

  188. 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!

  189. 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!!

  190. 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.

  191. 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 !!

  192. Mandie

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

  193. 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!

  194. 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 […]

  195. 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!

  196. 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. A woman holding a camera standing in front of some shelves.

      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!

  197. 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!

  198. 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

  199. 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

  200. 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.

  201. 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!

  202. 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

  203. 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 ?

  204. 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

  205. 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

  206. 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!

  207. 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!

  208. 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.

  209. 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. A woman holding a camera standing in front of some shelves.


      #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. A woman holding a camera standing in front of some shelves.

          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.

            1. Andrea

              Hi I just made this for my husband for dinner, only I used quail instead of chicken.
              I was wondering if it freezes well or not. I only made a half batch of the dumplings because I figured I would make those fresh each time he eats some, so I wouldn’t be freezing dumplings.
              Thank you so much for the recipe!!

              1. A woman holding a camera standing in front of some shelves.

                The soup itself will freeze just fine! The dumplings don’t, but like you said, you can just make those fresh!

        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! ♥️

  210. 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.

  211. 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!!

  212. 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.

  213. 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!

  214. 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!

  215. 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. A woman holding a camera standing in front of some shelves.

      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.

  216. 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?

  217. 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!

  218. 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.

  219. 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!

  220. 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.

  221. 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. A woman holding a camera standing in front of some shelves.

      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!

  222. 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.

  223. 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.

  224. 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.

  225. 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?

  226. 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.

  227. 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!

  228. 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.

  229. steph

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

    1. A woman holding a camera standing in front of some shelves.

      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.

  230. 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.

  231. Stephanie

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

  232. 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

  233. 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.

  234. 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)

  235. 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!

  236. 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. A woman holding a camera standing in front of some shelves.

      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??

  237. 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

  238. 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.

  239. 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.

  240. 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.

  241. 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

  242. 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❤

  243. 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. A woman holding a camera standing in front of some shelves.

      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.

  244. 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.

  245. 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.

  246. 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.

  247. 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. A woman holding a camera standing in front of some shelves.

      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.

  248. 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!

  249. 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!

  250. 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.

  251. 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.

  252. 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. 

  253. 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.

  254. Ange

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

  255. 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!

  256. 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!

  257. 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!

  258. Maria Monahan

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

  259. 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. 

  260. 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!

  261. 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

  262. 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

  263. 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. 

  264. 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 :)

  265. Shari

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

  266. 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!

  267. 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. 

  268. 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!

  269. 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!

  270. 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!

  271. 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!

  272. 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!  

  273. 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!

  274. 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. 

  275. 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!

  276. 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!

  277. 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!

  278. 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.

  279. 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.

  280. 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!

  281. 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)

  282. 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

  283. 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.

  284. 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!

  285. 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.

  286. 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! >:(

  287. 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!

  288. 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!

  289. 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.

  290. 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. :)

  291. 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)

  292. 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!

  293. 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.

  294. 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!

  295. 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.

  296. 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.

  297. 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!

  298. 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.

  299. 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 

  300. 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!

  301. 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:)

  302. 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

  303. 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! 

  304. 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. 

  305. 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.

  306. 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.

  307. Alexis