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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722 Responses
  1. 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)?

  2. 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.

  3. 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.

  4. 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.

  5. 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!

  6. 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!

  7. 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.

  8. 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.

  9. 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.

  10. 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.

  11. 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!❤️

  12. 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.

  13. 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.

  14. Kelly

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

  15. 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!!

  16. 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?

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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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