The *BEST* Chicken & Dumplings with easy fluffy homemade dumplings! (2024)

This is the BEST homemade chicken and dumplings recipe — cooked in just one pot! Tender chicken and vegetables are simmered in a creamy broth topped with fluffy homemade dumplings to create this ultimate comfort food dinner.

Table of Contents

• Why This Is The Best Chicken and Dumplings Recipe
• Ingredients Needed
• How to Make Chicken and Dumplings
• How To Make Dumplings for Chicken and Dumplings
• Cooks’ Tips
• How To Store Leftovers
• Can You Freeze Homemade Chicken and Dumplings?
• More Comforting Dinner Recipes
• Get the Recipe

Why This Is The Best Chicken and Dumplings Recipe

You can read all the glowing 5-star reviews first, but here’s why I say this recipe is the best:

• Southern Classic: This homemade chicken and dumplings recipe is a timeless classic. Loved by all ages, it’s a family-friendly meal that brings everyone together around the table.
• Easy: The simple method and instructions make this recipe a breeze to make. Made in just one pot, cleanup is easy too!
• Creamy: The secret to the perfectly creamy chicken soup base for this recipe is a can of evaporated milk.
• Homemade Dumplings: The light and fluffy homemade dumplings are the star of the show. Made from scratch in minutes with pantry staple ingredients, you will be hooked after that first bite!
• Perfect for Any Occasion: Whether it’s a weeknight dinner or a special gathering, this easy chicken and dumplings recipe is versatile enough to fit any occasion.

Ingredients Needed

Made with common ingredients, you probably have most on hand already! Scroll down to the recipe card for exact amounts.

Chicken Soup:

• Butter
• Vegetables: I use onion, carrots, celery and garlic. You could also add peas. If you prefer to not use vegetables, still include the onion and garlic for savory flavor.
• All Purpose Flour: See below for gluten free options.
• Evaporated Milk: Evaporated milk will create a perfectly creamy soup with less fat than heavy cream. Whole milk or half and half can be used instead.
• Chicken Stock
• Chicken: Using a rotisserie chicken or shredded cooked chicken will make this recipe faster. However, I also included directions for raw chicken breasts or thighs!
• Spices: Thyme, salt & freshly cracked black pepper.

Dumplings:

• All Purpose Flour: See below for gluten free options.
• Baking Powder: Do not swap for baking soda.
• Seasonings: Freshly cracked black pepper, salt, and optional thyme.
• Milk: Use whole milk, 2% milk, or evaporated milk. Do not use fat free or skim milk. Dumplings need some fat to stay soft and moist.
• Butter: Melted.

Can I make this recipe gluten free?

Yes! To thicken the soup, use cornstarch. Before adding the dumplings, whisk 1 tablespoon of cornstarch with 2 tablespoons of water and stir into the soup. For the dumplings, many readers have had success substituting this gluten free flour blend 1:1 for the flour.

How to Make Chicken and Dumplings

Just how hard is it to make homemade chicken and dumplings? Surprisingly easier than you think! Scroll down to the recipe card for full detailed instructions.

• Sauté: Melt butter and sauté the onion, carrots and celery until they soften. Add the garlic and cook for 1 minute.
• Thicken: Make a roux by sprinkling flour over the veggies and cook for a minute, stirring constantly.
• Simmer: Add the evaporated milk and broth. Bring to a simmer and add chicken, thyme, salt and pepper.Let soup simmer, uncovered, while you make dumplings.

How To Make Dumplings for Chicken and Dumplings

• Mix dry ingredients: Whisk to combine the dry ingredients in a medium sized bowl.
• Add wet ingredients: Add in the butter and milk, stirring together with a wooden spoon, until dough forms.

• Drop the dumplings: Scoop the dough into balls and drop directly into the soup. Lightly press dumplings down under the broth with a spoon.
• Simmer: Cover the pot with a lid, reduce heat to a low simmer and cook for 15 minutes.
• Test: Gently stir the soup. Remove one dumpling and cut in half to make sure it is cooked through. If not cooked through, cook a few more minutes (with the lid on) and test again.
• Serve: Once the dumplings are cooked through, ladle the soup into bowls and serve!

Cooks’ Tips

Still worried about making chicken and dumplings from scratch? Don’t worry, it’s easier than you think! However, here are a few tips to guarantee success:

• Scooping Dumplings: Scooping dumplings with a cookie scoop is the easiest method. However, you can use two spoons! Scoop a round of dough with one spoon and push it into the pot with your second spoon. Make sure your dumplings are similar in size so they cook evenly.
• Why aren’t my dumplings cooking through? Make sure you have the lid on the pot! This is important to trap in the heat to evenly cook the dumplings. If you have the lid on and they still aren’t cooking, ensure the heat is high enough that the soup is simmering (a low bubble).
• Dense Dumplings: Too dense or sinking dumplings is usually caused by expired baking powder or improperly measured flour.
  • Test if baking powder is still active. Pour 1/4 cup boiling water over 1/2 tsp baking powder.If it bubbles and foams, it’s still good.If not, it’s gone bad.
  • Properly measure flour. Fluff theflourin the bag or canister with a fork. Spoon theflourinto themeasuringcup. Then scrape a knife across the top of themeasuringcup to level theflour.
• Biscuit Dumplings: This recipe uses drop dumplings, but can also be made with canned biscuit dumplings. Follow the dumpling directions from my chicken and dumplings with biscuits to use a can of biscuits.
• Herbs:Fresh thyme adds a great mild herb-y flavor to the soup and dumplings. You can skip it or swap for dried parsley, rosemary or Italian seasoning. If using rosemary, I recommend cutting the amount in half.
• Crockpot: Let the slow cooker do the work with this crockpot chicken and dumplings (with homemade biscuits) or easy slow cooker chicken and dumplings (made with canned biscuits).

How To Store Leftovers

I recommend storing the soup and dumplings separately. If stored together, the dumplings will absorb the extra liquid and become mushy.

• Fridge: Separate dumplings and soup into separate airtight containers. Store in the fridge for up to 4 days.
• Reheat: Place desired amount of soup and dumplings in a microwave safe bowl and microwave in 30 second bursts, until warmed through. If needed, add additional chicken broth to thin the soup.

Can You Freeze Homemade Chicken and Dumplings?

Yes, but only the soup portion, do not freeze the dumplings. If you freeze the dumplings in the soup, they will absorb all the broth and loose their texture completely.

• Freeze: Enjoy or discard any leftover dumplings. Transfer just the soup portion to an airtight container and freeze for up to 3 months.
• Reheat: For best results, transfer soup to fridge to thaw overnight. Reheat soup on the stove and whip up a new batch of dumplings to cook in the soup!

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