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.
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.
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 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.
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Simply Delicious Chicken and Dumplings
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
- 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.
- 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.
- 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.
- 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.
- Cover the pot and allow to cook (without uncovering) on a low simmer for 25 minutes.
- Serve immediately.
Nutrition
Southwest Chicken and Dumplings:
Shhhh, don’t tell! But I might just like these Southwest Chicken and Dumplings a little bit better. Check out my latest chicken and dumplings recipe and tell me what you think!
More Simple and Delicious Chicken Recipes:
- Slow Cooker Italian Chicken Sandwiches
- Slow Cooker Ohio Shredded Chicken Sandwiches
- French Onion Chicken Soup
- Simple Chicken Burrito Bowls
- 75 Easy Chicken Recipes
Tania says
This was soooo delicious!!
Thank you so much!!
foodtasticmom says
Wonderful to hear. Thank you for the rating and positive comment!
Jenny says
Hi, can I just use white chicken breasts instead of chicken with bone in? Thx!
foodtasticmom says
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.
Lisa says
It’s so hard to find a recipe for the dumplings made without his quick, thank you so much for rescuing me! My mom always adds parsley, onion and garlic powder to her dumplings to jazz them up just a little.
foodtasticmom says
Great additions! So glad you had success with my recipe.
Mary says
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.
foodtasticmom says
I’m so glad that you enjoyed this recipe. Thanks for taking the time to share your positive experience!
Michelle says
Does the recipe call for milk or buttermilk?
foodtasticmom says
Milk – I usually use 2%
Olga says
Jill, it looks perfect and tasty! Can’t wait to have this anytime of the day, love it!
foodtasticmom says
Thank you!
Restaurants in Baguio says
A perfect combination of chicken and dumplings. This dish is perfect for the cold weather here in our city. Will definitely cook this one for tomorrows dinner.
foodtasticmom says
Happy to hear it!
Lauren says
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?
Lauren says
Never mind! I just saw a comment where you answered that with “2%”. So excited to make this!
foodtasticmom says
I’m glad you read the other comments and found your answer. I’m sorry that I am late in seeing this! Enjoy!
Julie says
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!
foodtasticmom says
Always happy to get a good review on this recipe. It’s still one of my favorites. I’m glad you enjoyed it!!
Shannon says
Was delish!!
foodtasticmom says
Thank you!
EMW says
Fantastic!
Carrie A. says
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!
foodtasticmom says
This a fantastic comment. Thanks for sharing 🙂
Jess says
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.
foodtasticmom says
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…
Noël says
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!!
foodtasticmom says
Thank you so much!
Ariel says
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.
foodtasticmom says
Excellent. I love hearing how readers make changes to make the recipe their own 🙂
Lynne Cavalieri says
Very easy and very good.
foodtasticmom says
Thanks!
Laura J says
This was delicious!! I was leary at first of the smoked paprika but it add a depth of flavor that enhances the vegetables. Good recipe.
foodtasticmom says
So glad to hear it. Thank you Laura!
Jenna says
Delicious recipe, Chinese dumplings are my all-time favorite. In fact, I am a big fan of Chinese dishes. So, whenever I get to know a new Chinese dish I always give them a try. Chicken with dumplings looks like a delicious recipe. I am surely going to give it a try. Thanks for sharing. Keep sharing.
foodtasticmom says
Come back and let us know what you think of my recipe. I think you’ll be happy 🙂
Beth says
I made this tonight and it was so good. The smoked paprika really sets this apart from other recipes. It has amazing flavor. The biscuits came out perfectly. A definite keeper in my rotation.
foodtasticmom says
I’m so happy to hear this Beth. Thanks very much for taking the time to leave this positive rating and comment.
Julie Spalding says
I’ve made this twice. It is an amazing recipe. We love it. My husband wants me to make this once a month.
foodtasticmom says
I’m so happy to hear this. Thank you for taking the time to comment.
Beth says
I made for the second time today. We love it. I feel the smoked paprika is your secret ingredient. That makes this different from other recipes. I stirred in some frozen peas at the end for more color. Thank you.
foodtasticmom says
I’m so happy you enjoyed this recipe. Thanks for taking the time to rate and comment!
Kathy says
This recipe is so simple to make, yet SO packed with yummy flavors! The only change I made was I used regular salted butter (it was what I had on hand) instead of unsalted butter. I decreased the amount of salt by a slight amount…not much! The flavor was just fine, not to salty at all! This will definitely be my go to recipe for chicken and dumplings!
foodtasticmom says
I’m happy to hear you enjoyed this recipe. Thank you for taking the time to rate and comment!
Renee says
This was delicious. Couldn’t find onion soup, so I used chicken instead. No celery, but used celery seed. And I hate thyme, so I switched it out with Marjoram. Otherwise I followed recipe as is and it was wonderful. I would have loved the broth to be a tad more thicker. Not sure how to do that?? 5 stars!
foodtasticmom says
I think just add a little less broth if you want it thicker. Or, stir in a little corn starch maybe?
I appreciate the positive feedback and learning the personal changes you made to this. Recipes are just a jumping off point, meant to be personalized. Thank you for the 5-star review, I appreciate it!