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Simply Delicious Chicken and Dumplings

These simply delicious chicken and dumplings have thousands of fans. The chicken stew takes help from a rotisserie chicken, but the dumplings are made from-scratch and practically fool-proof.

simply delicious chicken and dumplings overhead view in bowl
Chicken and Dumplings #chickenanddumplings

I think chicken and dumplings might be my favorite comfort food dish. It’s most definitely my son’s favorite. He has requested these chicken and dumplings for his birthday dinner for the past few years, and I am always happy to make them for him. They are as simple as they are delicious because they start with a rotisserie chicken. 

Watch how to make Chicken and Dumplings:

I found the dumpling recipe here and thanks to reader comments used melted butter instead of oil and cooked them covered for 25 minutes. They turn out light and fluffy every time I make them. This recipe uses short-cuts (rotisserie chicken and canned soup) because I wanted to create an easy and quicker version of this classic comfort food. It isn’t an old-fashioned recipe for chicken and dumplings that starts with a whole chicken, but I do plan to create that type of recipe too.

simply delicious chicken and dumplings close up

Tips for making Simply Delicious Chicken and Dumplings:

  • Purchase rotisserie chicken ahead if it’s on sale. Shred the chicken and place it in a freezer-safe zippered bag and freeze for up to one month. Then you’ll have chicken ready to go for whenever you want to make chicken and dumplings.
  • Use a stock pot similar to this one to make your simply delicious chicken and dumplings. A glass lid helps to see the dumplings while they are cooking without having to remove the lid to peek.
  • I use this cookie scoop to drop the dumplings into the pot.
  • If you like this recipe, don’t miss my new recipe for Southwest Chicken and Dumplings HERE.

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Simply the BEST recipe for Homemade Chicken and Dumplings. Hundreds of positive reviews! #chickenanddumplings

Simply Delicious Chicken and Dumplings | Foodtastic Mom #chickenanddumplings

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Simply Delicious Chicken and Dumpings by Foodtastic Mom
4.98 from 44 votes
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Simply Delicious Chicken and Dumplings

These simply delicious chicken and dumplings have thousands of fans - this family-favorite dinner is my most popular recipe on Pinterest. The chicken stew takes help from a rotisserie chicken, but the dumplings are made from-scratch and practically fool-proof! 

Course Main Course
Cuisine American
Prep Time 30 minutes
Cook Time 35 minutes
Total Time 1 hour 5 minutes
Servings 6
Calories 504 kcal
Author Foodtastic Mom

Ingredients

  • 1 rotisserie chicken white and dark meat shredded and skin removed
  • 6 small carrots peeled and diced
  • 3 ribs celery diced (about 1 cup)
  • 1 sweet onion diced
  • 1/2 cup fresh parsley finely chopped
  • 2 tbsp unsalted butter
  • 1 tsp salt
  • 1/2 tsp smoked paprika
  • 1/2 tsp dried thyme
  • 1/2 tsp black pepper
  • 4 cups chicken stock
  • 1 can cream of onion soup you can also use cream of chicken or cream of celery
  • 2 cups all-purpose flour
  • 4 tsp baking powder
  • 1 tsp salt
  • 3/4 cup milk
  • 4 tbsp unsalted butter melted

Instructions

  1. In a large stock pot over medium heat, melt the two tablespoons of butter and add the carrots, celery, onion, parsley and all the seasonings, salt through pepper. Cook until the vegetables are starting to soften, about 5 - 8 minutes.

  2. Add the cream of onion soup, chicken stock and shredded rotisserie chicken. Stir well. Bring to a low boil and reduce heat to a gentle simmer.

  3. To make the dumplings, whisk together the flour, baking powder and salt. Whisk together the milk and melted butter. Pour the milk mixture into the flour mixture and stir together with a spatula until a smooth ball of dough forms.

  4. Using a 1.5 tablespoon capacity cookie scoop, drop the dumpling batter balls into the simmering stew one at a time until all the dough has been used. The dough should make 15 dumplings.

  5. Cover the pot and allow to cook (without uncovering) on a low simmer for 25 minutes.

  6. Serve immediately.

Southwest Chicken and Dumplings:

Shhhh, don’t tell! But I might just like this Southwest version a little bit better. Check out my latest chicken and dumplings recipe and tell me what you think!

Southwest Chicken and Dumplings | Foodtastic Mom #chickenanddumplings

More easy and delicious chicken recipes:

Simply Delicious Chicken and Dumplings | Foodtastic Mom

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Reader Interactions

Comments

  1. I love chicken and dumplings, and coincidentally, I found myself making it after Thanksgiving. I didn’t start with a whole chicken; I used turkey stock and chicken breasts. I’d love to try your dumpling recipe. They look fantastic.

    Reply

      • Hello. I made this and your recipe calls for 3 Stalks of celery. Did you mean 3 ribs of celery? Because my chicken dumpling stew is now more like a celery stew 😒

        Reply

        • I guess when I say stalks, I’m thinking an individual stalk, not a whole bunch of celery. I’m sorry for the confusion. I have just always called one piece of celery a stalk, not a rib. I’ll add rib to the recipe list, as an alternate term.

          Reply

  3. All of your ingredients for the spices say t. Is that tablespooon cause that all seems like a lot or do you mean tsp. As in teaspoon? I just want to make sure so I don’t over power the recipe

    Reply

    • Great question. I’ve switched recipe cards recently which encourages me to abbreviate the tbsp and tsp. I was always taught (I’m old) that a capital T is tablespoon and a lower case t is teaspoon. But I’m finding out that not everyone knows that 🙂 So t is teaspoon in my recipes and T is tablespoon.

      Reply


  6. Absolutely delicious! We loved it for dinner and the little amount we had left over was great reheated for lunch. This will be made again and again!!

    Reply


  9. I’m so excited about finding this recipe! It will now be one of my “go to” recipes! Thanks so much for sharing!

    Reply


  10. Hi! So excited to try this its cooking now… the dumplings don’t seem done after just 25 minutes they’re still doughy any suggestions?

    Reply

  17. Made this tonight… was sooo delicious. Everything I wanted out of chicken and dumplings! I did add some frozen peas, because I love them so much. Thank you for the delicious yet simple recipe. Already have requests to make it again.

    Reply


  18. I made this one Saturday for dinner, and made a few changes to make it dairy free. Almond milk for the milk, vegan butter for the melted butter, and skipped the cream of soup and it still turned out great! I am making again for dinner tonight and will probably a tablespoon of crushed red pepper to add some heat.

    Reply

  19. I am going to make this tomorrow night for dinner. I just want to check that 2 tablespoons of melted Butter go into the dumpling mix. Thanks

    Reply

    • Excellent question and I have edited the recipe instructions to reflect it. The first two tablespoons go into the pot to be melted as the onions, carrots, celery and parsley are being cooked. Then the remaining FOUR tablespoons of butter are stirred into the dumpling batter. The butter amounts are correct in the ingredient list but it was not clear in the instructions so I have corrected it. Thank you! I hope you enjoy this dish.

      Reply


  22. Whenever my children are unwell or have been out at sport all day in winter. This is the dish they request.
    So good with plenty of ‘feel good; factor..
    It is the savory equivalent of a chocolate cake 😀

    Reply


  23. I see chicken and dumplings pop up from time to time on the web and always think I must get round to that and for some odd reason I never do. This looks glorious. I really must give it a try!

    Reply


  24. I love chicken and dumplings and you make them just like my Mom and grandmother do — which is to say – the right way. Have you seen those “northern dumplings” that are nothing more than a noodle? I was like, what??? This looks perfect!

    Reply


  25. Chicken and dumplings are a classic comfort food in my husband’s family, as well – I love the idea of adding the veggies, as you suggest, to make it a bit more well-rounded for family dinner! So delicious. Also, it’s adorable that your son requests this before a swim meet. Carb-loading in the most delicious possible way! 🙂

    Reply

    • I haven’t tried freezing them. But I think you could. I’m wondering if the texture of the dumplings would change much after thawing? Let me know if you try freezing this recipe!

      Reply


  27. Yum! Made this tonight and it was so good! I’ve tried other recipes using the canned biscuit and it turned out so gross. Decided to try it this way and it’s worth the extra work. And it wasn’t even that hard! Everyone loved it!

    Reply


  29. I had a craving for chicken and dumplings today and although I’ve never made them before, they turned out great! My husband loved them, too! This recipe is a keeper!

    Reply


  30. Oh, chicken and dumplings is an ultimate comfort food in my house. Family favorite favorite and absolutely delicious!

    Reply


  33. This brings back childhood memories! My mom made chicken and dumplings often! Looks like amazing comfort food! Thank you for this post!!!

    Reply


  35. I have been making the same recipe for chicken and dumplings forever. I decided to try your recipe because I didn’t have to cook the chicken first. It was much simplier starting with a rotisserie chicken. My husband loved it, but I liked it better the second day. The only change I made was to use the red lobster cheddar bay biscuits recipe for the dumplings.

    Reply

  38. Made this tonight for dinner. The only addition was some half and half for a creamier soup. I also used a 1/2 tablespoon to make smaller dumplings. My husband and son loved it as well. Thanks for the recipe!

    Reply


  39. This was delicious! I put in 2 tsp of pepper to give it a bit more kick and we all just loved it. I’ve been looking for the perfect recipe for chicken ‘n dumplings and this is it!

    Reply


  45. I am not a cook by any means and this recipe was simple, hearty and delicious. I used bourbon smoked paprika too for a little flare. A great soup for sure and we ate every last drop!

    Reply

  47. These were so delicious I didn’t want to make the dumplings so I used frozen biscuits and cut them in 1/4’s and it turned out amazing. I microwaved them for about 45 secs sonthat I could cut them. It was just another short cut :). Thank you for the yummy recipe! Susan

    Reply

    • I start with precooked chicken. I haven’t tried this particular recipe with raw chicken. But if you mean you are adding cooked chicken breasts in the step that calls for adding the shredded rotisserie chicken then yes, you can use chicken breast.

      Reply

  53. I made this recipe for dinner last night and I wanted to tell you it was delicious. I have been using other recipes in the past that were far more complicated. This one was so easy and it turned out great. Thanks for sharing.

    Reply

  57. This looks amazing. Just curious about the milk to be used. The recipe calls for “milk”, but I read a comment convo where you said “buttermilk”. Which one would I use?

    Reply


  58. Made this exactly as written except used dried parsley as that is all I had and no smoked paprika. It was fantastic and will be made many times! Thanks!

    Reply


  61. I just wanted to thank you for this amazing recipe! I’ve made it four times already and will make it again tonight. Talk about the ultimate comfort food! It even tastes good reheated, maybe even a tiny bit better. The only thing I’ve been doing differently is I throw in a 1/2 tsp of poultry seasoning and I bake chicken breasts in chicken stock instead of using a rotisserie chicken. Then I throw the chicken and stock into the whole thing. It’s a definite family favorite and has earned a permament place in my recipe binder.

    Tonight I’m planning on making a triple batch and will try freezing the “base” for later. (I’m not sure how the dumplings will hold up, so I’ll just make and freeze the rest and add the dumplings after thawing and reheating the base.) I’ll try to remember to update and let you know how that worked out. Thanks again for sharing what is now a family staple in my house!

    Reply

  62. Thoughts on doubling the dumpling recipe? My kids are dumplingaholics (it’s an issue, really. I never seem to get any!)

    Would you double the entire recipe, or just the dumpling portion? I’m hoping to make your recipe tonight for dinner. I havent seemed to find a recipe that sticks like my grams did.

    Reply

    • I’m sorry for the late reply. Did you end up doubling? I think you’d have to double the whole recipe – I’m not sure double the dumplings in a single recipe for the soup would work…

      Reply


  63. I’m so excited about this recipe!! I did butter baste, then shred chicken breasts and thighs for this. I also switched to coconut milk for the biscuits and heavy cream for the soup. Basically you have me such a great foundation to play with!! Thank you! it’s so fabulous!!

    Reply


  64. I didn’t have a rotisserie chicken so I boiled 4 chicken breasts with the veggies, then extracted them and shredded. I used 8 cups of chicken stock instead of 4, a can of cream of mushroom and an envelope of dry onion soup mix. Didn’t have thyme. Added rosemary instead. Will absolutely make again.

    Reply

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