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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717 Responses
    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.

  1. 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!

  2. 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!

  3. 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!

  4. 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!!

  5. 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.

  6. 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.

  7. 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.

  8. 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.

  9. 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.

  10. 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.

  11. 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.

  12. 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.

  13. 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?

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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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