Over 3,000+ reviewers agree, this is the best Chicken and Dumplings recipe! With a rich and creamy broth and big fluffy dumplings, it’s the ultimate comfort food dinner.
Chicken and dumplings has always been my favorite comfort food. I spent years tweaking and perfecting this recipe before I was finally ready to share it!
Made completely from scratch (or with the help of a rotisserie chicken), this homemade chicken and dumplings skips the condensed soups. Instead, this recipe uses a combination of a roux and evaporated milk to create a flavorful and creamy broth.
Then we load it up big, fluffy homemade dumplings that simmer in the creamy soup, absorbing all the flavors. Each bite is better than the last, a true bowl of comfort to warm you up on chilly evenings!
“I made this chicken and dumplings recipe exactly as written with the raw chicken breasts as that is what I had on hand. The broth was super creamy with tons of flavor and the dumplings were so soft and fluffy. It was seriously so good that my daughter actually licked her bowl clean!” — Brittany, home cook, homesteader, and member of our test kitchen.
Key Ingredient Notes and Substitutions
Find the full printable recipe with specific measurements below.
- Evaporated Milk: Evaporated milk is my trick for the best creamy broth. Like heavy cream, it adds body and depth but it won’t curdle and has less fat. Whole milk or half and half will also work.
- Chicken: Use a rotisserie chicken, or shredded cooked chicken, to make this soup much faster. Or go completely homemade with boneless, skinless chicken breasts or thighs. I make it both ways often, it just depends on what I have on hand and how much time I have!
- Vegetables: I like to use a combination of onion, carrots, celery and garlic. You could also add peas, stirring them in right before you add the dumplings. If you prefer to not use vegetables, I highly recommend you still include the onion and garlic for flavor!
- Baking Powder: For the proper rise, the dumplings use 1 tablespoon PLUS 1 teaspoon of baking powder!
- All Purpose Flour: It’s important to measure the flour correctly, as too much flour can make the dumplings overly dense and sink! To properly measure flour: Fluff the flour in the bag or canister with a fork, then spoon the flour into the measuring cup. Use a butter knife, scraped across the top of the measuring cup, to level the flour.
- Milk: Use whole milk, 2% milk, or evaporated milk when making the dumplings. Do not use fat free or skim milk, they need fat to stay soft and moist.
How To Make Chicken and Dumplings
Below you will find some helpful tips, visit the printable recipe card below for full directions.
Cook the onion, celery, carrots long enough so they start to soften and release flavor. This takes about 5 to 7 minutes. They will continue to cook as the soup simmers.
The recipe uses a roux (flour + butter + evaporated milk + stock) to thicken. If you want a thinner soup, use slightly less flour or add in more broth at the end. For an even thicker soup, reduce the broth a bit. Keep in mind the dumplings will absorb some of the broth as well.
Slowly stir the chicken broth into the roux while stirring constantly. If you pour in all the broth and then stir, you will have a lumpy soup!
Don’t over-mix the dumpling dough. The key to soft, fluffy dumplings is stirring just until the dough comes together. Over stirring can make for tough and overly-dense dumplings.
I always scoop my soup dumplings with a cookie scoop as it is the easiest method. Keep the dumplings similar in size so they cook evenly!
Keeping the lid on while your dumplings cook is important! It traps the steam that helps them rise and cook evenly. Opening the lid too often will slow the process.
Simmer, but don’t boil the dumplings. While the dumplings cook, keep your heat to a low simmer (with little bubbles popping up). If your heat is too high, you can scorch the bottom of your soup.
Want to save this recipe?
Email this recipe to yourself for easy access later!
See What Readers Are Saying
Chicken and Dumplings Recipe Variations
This chicken and dumpling soup uses fluffy drop dumplings that are quick and easy to mix together. They are made with a soft, biscuit-like dough that’s gently dropped into the simmering soup.
Want to use canned biscuits (in place of the drop dumplings) in this recipe? Follow the dumpling directions from my recipe for chicken and dumplings with biscuits.
If you prefer old-fashioned flat dumplings, use the dumplings from my Cracker Barrel chicken and dumplings recipe instead.
For Bisquick dumplings, mix together 2 cups Bisquick baking mix and 2/3 cup milk and follow the same cooking directions as my homemade drop dumplings.
Looking for a crockpot version? This crockpot chicken and dumplings is made with the same homemade drop dumplings. For an easier version, try this slow cooker chicken and dumplings with canned biscuits. You may also want to try instant pot chicken and dumplings!
Chicken and Dumplings
Ingredients
- 6 tablespoons butter
- 1 cup diced yellow onion
- 1 cup matchstick carrots
- 1 cup diced celery
- 4 cloves garlic, minced
- 3 tablespoons all-purpose flour
- 1 (12 oz) can evaporated milk, or half and half
- 1 (32 oz) quart chicken stock
- 4 cups shredded cooked chicken, or see notes below for raw chicken
- 1 tablespoon fresh thyme, or 1 teaspoon dried thyme, optional
- 2 teaspoons freshly cracked black pepper, or to taste
- salt, to taste
Homemade Dumplings:
- 2 cups all-purpose flour
- 1 tablespoon, plus 1 teaspoon, baking powder
- 1 teaspoon freshly cracked black pepper
- 1 teaspoon salt
- 1 tablespoon fresh thyme, or 1 teaspoon dried thyme, optional
- ¾ cup (6 oz) whole milk
- 4 tablespoons butter, melted
Want to save this recipe?
Email this recipe to yourself for easy access later!
Instructions
- In a large heavy bottomed pot like a dutch oven, melt butter over medium-high heat. Add onion, carrots, and celery. Cook for 5 minutes, until vegetables being to soften. Add garlic and cook for 1 minute more.
- Add flour and stir to combine. Cook for 1 minute, stirring constantly. Slowly add the evaporated milk and chicken stock, stirring to combine. You are making a roux to thicken the soup and make it creamy. It's very important to keep stirring to prevent burning or lumps!
- Bring to a boil and add the chicken, thyme, black pepper and salt. Lower the heat and let the soup simmer, uncovered, while you make the dumplings.
Dumplings
- In a medium sized bowl, whisk to combine the flour, baking powder, pepper, salt and thyme. Make a well in the center of the flour mixture and pour the milk and butter into the center of it.
- Using a wooden spoon (or rubber spatula), stir together just until a dough ball forms. If your dough seems too dry, you can add an extra tablespoon of milk. Do not over-mix this batter, stir it until it comes together, otherwise your dumplings can be dense!
- Using a medium sized cookie scoop, scoop dough and drop directly into the simmering soup. Place them around the pot, not all in the same place. Once all dumplings have been added, gently press them down so the soup runs over just the tops of them. You can also use two spoons to scoop the dumplings. Use one spoon to scoop 2 tablespoons of dough, then use the other spoon to push the dough into the pot. Try to keep the dough balls the same size for even cooking.
- Place the lid on your pot and lower the heat to a low simmer. You don’t want the bottom of the soup to burn, but want the soup to still be simmering (a low bubble) to cook the dumplings.
- Cook dumplings for 15 minutes with the pot lid on. Gently stir the soup/dumplings and cut one dumpling in half to make sure they are cooked through. About half way through the cook time, I will usually open the lid once and press the dumplings back under the broth. I will also break up any dumplings that may be sticking together.
- If the dumplings are cooked through, serve hot! If not, cook an additional 3 to 4 minutes and check again.
⭐️ Tried this recipe? Leave a comment and rating! It only takes a minute and helps support our family-run blog. ❤️
Notes
Video
Nutrition
Categories:
More Comforting Chicken Recipes To Try
- I made this chicken and dumplings casserole once and now it’s a staple in our dinner rotation. This Southern chicken and biscuits is also a must!
- This crispy chicken fried chicken is comfort food at its finest.
- Juicy and tender chicken souvlaki recipe is classic Greek street food packed with flavor.
- Creamy garlic parmesan chicken is made with just 4 ingredients!
- Citrus and garlic transform simple baked chicken into a juicy, flavorful masterpiece.
- Fettuccine alfredo with chicken is made ultra-creamy with my best Alfredo sauce recipe.
Post may contain affiliate links. Read my disclosure policy.
I absolutely love this dough‼️‼️ It’s so very easy to make and it is delicious. I didn’t use any vegetables in my dumplings and I used leg quarters (cut meat off bone once done). I also make smaller dough because I don’t like them large. This is my go to recipe when I can’t get my mom to make her famous homemade chicken and dumplings.
This was absolutely delicious. My only variation was using frozen mixed veggies and 2tsp of Better than Bouillon . The hubs really liked it and we will definitely have it again (maybe when the weather cools off a little). Thanks for this recipe and all your suggestions to make it great!!!
I made this Chicken and Dumplings. Didn’t stray from ingredients. There was enough leftover for one bowl. I actually dreamt of this the night I made it. (What kind of witchcraft was this?) I got up early and heated that leftover for breakfast, omg! So good!
I haven’t tried any other chicken and dumplings recipes but I am certain this is THEE best! Fell in love as soon as I tasted it. Had to leave a review, which I never bother to do! Definitely adding to my rotation as the weather is cooler.
This was so perfect! Made it at the cabin, used chicken thighs and cooked them to make broth. This was the PERFECT recipe.I will continue to make it.
This recipe is phenomenal. The best chicken and dumplings I’ve ever had! I make this for my family often and they absolutely love it. I’ve made it for a couple of different friends lately, who have had surgery and needed a meal. Everyone raves about it.
Oh my gosh! Winner winner chicken dinner! We love chicken and dumplings and ive made a million recipies. None of them have been THE recipe until now! Not only us this creamy, delicious and soul satisfying, its an easy, no fuss recipe! My husband is an evaporated milk fan and I really believe that to be the key to this delicious gravy. I never woukd have thought to use it!! I made two batches in the tine it took to make one for some friends. Now they think im a genius cook! Ha! This is it! Will make over and over
This chicken and dumplings is the best I ever had. Grandmoms was good, but this was GREAT, This recipe come together in 30 minutes. By the way this is a great way
to use your Costco Rotisserie Chicken. Thank you this made my day.
Love, love, love this recipe! Made it many times, comfort food at its best!
THANK YOU!!!!!Finally, I now have a successful dumpling recipe where the dumplings don’t turn out tasting like library paste!! Fat, fluffy, and done in the centers! They’re not the square, Southern dumplings which so many here in Kentucky like. I’m from Indiana originally, and grew up with what I call Northern dumplings, but hadn’t had a lot of luck getting them to turn out. This recipe has given back to me my favorite soup!!
I have made this several times now n used canned biscuits each time. They work great in this recipe n it turns out perfect each time!!
This is one of the best chicken and dumplings recipes. Fresh thyme sage and rosemary (and some other fresh herbs) with the creamy base really makes it! Yum yum yum! Comfort food A+. My family enjoyed it! Tasted so good even the next day. It was delicious after recovering from a cold. 😋
10/10 i will always use this recipe!! Go easy on the pepper if using the pre ground stuff. I actually use this as the base recipe for veggies and dumplings! Instead of chicken i use 2 big containers of mushrooms and 2 bunches of spinach. A-MAZ-ING 😍😍😍😍😍😍😍😍😍 this is always in our rotation, with or without chicken
Could I use cheddar bay biscuit mix for the dumplings?
I’ve used Kentucky Kernel flour before for the dumplings, I think the biscuit mix would be fine.
Hi Anna, I’m not sure how that would work out, I haven’t tried it for making dumplings before. If you do try it, come back and let us all know how it works out!
This is the best chicken and dumplings recipe I have ever made! I followed the instructions to the letter and it came out just perfect. Even better the next day!
I love this recipe, but next time will adjust the amount of pepper, as my family and I both agree that it’s a little too much. Otherwise, absolutely delicious!
So flavorful! I followed mostly as written but added additional stock and it was still quite thick and creamy! Threw in lots of turmeric cuz we’re battling sickness right now. I found there to be plenty of dumplings, in fact I would use a smaller scoop next time personally. I cut my carrots into rounds instead of matchsticks and really liked it that way.
Found this recipe last year and made my boyfriend sick of it because I kept craving and making it for shared dinners. Only now do I have permission to make it again 🙂 Long live chicken and dumplings!!
I absolutely love this version of chicken and dumplings. My dumplings turned out dense so I guess I need to get some fresh baking powder but the soup was so rich and delicious. Thanks for sharing your recipe with us.
I found lacking in flavor needs something
I have heavy whipping cream. Can I use it in place of evaporated milk? I am thinking not because it breaks down when you boil it.
Hi Bobbi! Yes you can, but stir it in towards the end to help prevent it from curdling! That’s the big benefit of evaporated milk – it won’t curdle like heavy cream can with heat.
My old dumpling recipe included an egg. What are the pros and cons of an egg in the dumpling batter?
Hi JoLene! Adding an egg to the dumpling batter will make the dumplings less fluffy and more dense in texture.
This was excellent, thank you for this. I left out the carrots (didn’t have any) but did everything exactly in the recipe. But next time I’ll have to double the soup and triple the dumplings. It was a hit too say the least. Amazing.
I made this last night. loved the chicken/vegis, however i didn’t like the dumplings. my question is – why couldn’t I add canned biscuits to this recipe, because I see you provide a different recipe if using canned biscuits.
Hi Dee! You absolutely can use canned biscuits instead, I linked to my quick style chicken and dumplings recipe because it gives the directions for how to prepare and cook the canned biscuit dumplings in the soup.
One of my favorite recipes! I found that the bigger dumplings make the best ones so if your dumplings are still dense even after reading the notes on it, try making them bigger! I would LOVE to meal prep this meal since it’s the best but how would you recommend freezing this if possible?
I batch cook and freeze chicken soup without adding any starch or roux. When I want chicken and dumplings I make a roux and dump the premade soup into the roux with the condensed milk and then proceed to make the dumplings. It’s slightly more work than if I froze a fully made soup but it’s a big improvement in quality, with the added bonus of also being able to choose chicken noodle or chicken and rice soup for the other frozen portions.
Great idea, Tyson! I will be sure to try it this way.
Hi Jenna! Glad you enjoy it as much as we do! Sadly, I don’t recommend freezing this soup. The dumplings themselves will soak up all the broth and turn into mush. You also have the possibility of the soup separating because of the creamy base. You can try freezing the soup without the dumplings, then making the dumplings fresh! Just know there is that possibility that the soup base may separate when reheated. To try to prevent that, I would thaw the soup overnight in the fridge and reheat it slowly on the stove, stirring often, before adding the dumplings. Hope this helps!
PHENOMENAL was my husbands response, this was amazing! Only recipe I will ever use for chicken and dumplings! I used broth from skin on breast and thighs and TBSP chicken bouillon paste. Dumplings were perfection!
Made this today, and we both loved it. Its a winner. Think I’ll make the dumplings a bit smaller next time. But they, plus the soup, were very delicious. I just need to learn not to over cook the chicken. I’ll definitely be making it again
Absolutely LOVED this meal! I did use coconut milk (dairy sensitivity) instead of the evaporated milk/or half and half , and left out the thyme (didn’t have any). Used a Costco rotisserie chicken as well. Definitely going to be making this again.