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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776 Responses
  1. 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!

  2. 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!

  3. 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.

  4. 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!

  5. 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.

  6. 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!

  7. 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.

  8. 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

  9. 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.

  10. 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.

  11. 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!

  12. 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.

  13. 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.


  14. 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.

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