Easy Chicken And Dumplings Recipe

Name: Easy Chicken And Dumplings Recipe
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: 6
Cuisine: American
Ingredients: 2 tbsp olive oil; 1 medium onion, chopped; 3 carrots, sliced; 2 celery stalks, sliced; 2 cloves garlic, minced; 8 cups chicken broth; 1 tsp dried thyme; 1 bay leaf; 4 cups cooked chicken, shredded; Salt and pepper to taste; 2 cups all-purpose flour; 1 tbsp baking powder; 1 tsp salt; 3/4 cup milk; 1/4 cup butter, melted

My first time making chicken and dumplings was a total disaster. I was trying to impress my in-laws and I used way too much flour in the dumplings. They turned into these dense, doughy hockey pucks that sank straight to the bottom of the pot. My father-in-law, trying to be nice, said it was a “hearty stew.” I’ve made it so many times since then, and I finally figured out all the little tricks to get it right. It’s my go-to comfort food now, especially on a cold day.

Recipe Card

Recipe Title	Easy Chicken And Dumplings Recipe
Servings	6 people
Prep Time	20 minutes
Cooking Time	40 minutes
Calories	About 480 per bowl

Ingredients

2 tbsp olive oil
1 medium onion, chopped
3 carrots, sliced
2 celery stalks, sliced
2 cloves garlic, minced
8 cups chicken broth
1 tsp dried thyme
1 bay leaf
4 cups cooked chicken, shredded
Salt and pepper to taste
2 cups all-purpose flour
1 tbsp baking powder
1 tsp salt
3/4 cup milk
1/4 cup butter, melted

I once thought I could skip the celery because I didn’t have any. Big mistake. That celery adds a subtle flavor that you really miss. And for the chicken, I’ve learned that a rotisserie chicken from the store is a total lifesaver. It saves so much time and tastes just as good as boiling your own.

Directions

Heat the olive oil in a big pot over medium heat.
Add the onion, carrots, and celery. Cook until soft, about 5-7 minutes.
Stir in the garlic and cook for one more minute.
Pour in the chicken broth and add the thyme, bay leaf, salt, and pepper.
Bring it to a boil, then reduce the heat and let it simmer for 10 minutes.
Stir in the shredded chicken.
In a mixing bowl, whisk together the flour, baking powder, and salt.
Stir in the milk and melted butter until a shaggy dough forms.
Drop spoonfuls of the dumpling dough into the simmering soup.
Cover the pot and let it simmer for 15 minutes. Do NOT lift the lid!
After 15 minutes, check that the dumplings are cooked through. Serve hot.

The biggest lesson I learned the hard way is that you absolutely cannot peek while the dumplings are cooking. I got impatient once and lifted the lid to take a picture. The steam escaped and my dumplings came out gummy and undercooked in the middle. That lid has to stay on to trap the steam and cook them properly.

This easy chicken and dumplings recipe is my favorite thing to make on a Sunday. It makes the whole house smell amazing and we always have leftovers for lunch. It’s the definition of comfort food for my family. My kids even request it now, which is a huge win in my book.

I love that it’s basically a one-pot wonder. Less dishes to wash is always a good thing in my opinion. The leftovers are maybe even better the next day, once all the flavors have really melded together. It’s just a reliable, family favorite that never lets me down.

Next time I make it, I might throw in some peas at the very end for a little pop of color and veg. I’ve also thought about trying a healthier swap with whole wheat flour for the dumplings, but I’m a little scared to mess with a good thing. Maybe I’ll be brave and try it one day.

Nutrition Info (per serving)

Calories	Carbs	Fat	Protein
480	42g	18g	35g

Honestly, the nutrition isn’t as bad as I thought it would be for such a hearty meal. You’re getting a good amount of protein from the chicken. I have made it a bit lighter by using low-sodium broth and skipping the butter in the dumplings, just using a little more milk. It still turns out pretty good, just not quite as rich.

Ingredient Swaps

Ingredient	Substitution
All-purpose flour	Whole wheat flour
Milk	Buttermilk or unsweetened almond milk
Butter	Vegetable oil
Chicken broth	Vegetable broth

I tried using whole wheat flour once and the dumplings were way too dense and had a strong wheat flavor that kinda took over. Buttermilk is a fantastic swap for regular milk, it makes the dumplings super tender. Using veggie broth works great if you want to make it vegetarian, just add more veggies like potatoes.

Tips

Don’t overmix the dumpling dough. Lumps are totally fine!
Keep the soup at a gentle simmer, not a rolling boil, when you add the dumplings.
Resist the urge to lift the lid while the dumplings are cooking.
Use a cookie scoop or two spoons to drop the dumplings in for even sizing.

I learned the “don’t overmix” tip after a few batches of tough dumplings. I used to stir and stir until it was smooth, thinking that’s what I was supposed to do. Nope. You just want to bring it together, even if it looks a little messy. It makes all the difference in getting fluffy dumplings.

FAQ

Can I make this ahead of time?
You can make the soup part ahead, but always cook the dumplings right before you serve it. If you let the cooked dumplings sit in the soup, they’ll soak up all the broth and get super mushy. I learned that one the hard way with some very sad leftovers.

Why are my dumplings gummy?
This usually happens if the soup is boiling too hard or if you lifted the lid. A hard boil will break up the dumplings, and peeking lets the steam out so they don’t cook through. Just keep it at a low simmer and trust the process!

Can I use canned biscuits for the dumplings?
You can, and I’ve done it in a pinch! Just tear the raw biscuit dough into small pieces and drop them in. They’re definitely more dense and bready than the homemade dumplings, but they still taste good and get the job done.

That’s everything I know about making Easy Chicken And Dumplings Recipe! Hope you give it a try, and if you mess it up, you’re in good company—I do it all the time.