My recipe for rotisserie chicken and dumplings has thousands of fans. The chicken stew takes help from a rotisserie chicken, but the dumplings are made from-scratch and practically fool-proof.
(Originally published 12/1/18 and updated for content on 1/31/24)
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I think of chicken and dumplings as the ultimate comfort food recipe. This is a meal that my kids request often, making it a family favorite. Tender chicken and veggies in a thick broth with a homemade dumplings recipe?! Yes, please! Since making these for the first time, I’ve tweaked it over the years. The biggest change I’ve made is adding more chicken broth, based on reader comments. I also use more short cuts to get this comforting one pot meal on my dinner table in record time, without sacrificing flavor. You’re going to absolutely love the taste of my rotisserie chicken and dumplings. It’s an easy recipe that can even be relied upon for busy weeknights.
- Purchase rotisserie chicken ahead if it’s on sale (or you have a Costco membership). 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 my rotisserie chicken and dumplings.
- Or use my fan-favorite recipe for cooking frozen chicken breasts in the slow cooker to prepare cooked chicken in advance for this recipe.
Ingredients for rotisserie chicken and dumplings
For the dumpling soup or chicken stew (I’m never sure what to call it)
- Rotisserie Chicken – A whole rotisserie chicken will give you about 3 cups of shredded rotisserie chicken. Pre cooked shredded chicken helps you to get this meal on your table FAST. But it still tastes like an old-fashioned recipe. You can use 3 cups of homemade chicken that you have cooked at home if you prefer.
- Frozen Mirepoix – I used to hand chop my celery, carrots and onion. And by all means if you want to do that, I’m not going to stop you. But in the past couple of years I’ve discovered frozen mirepoix and it saves me so much time in the kitchen. I love it!
- Fresh Parsley – The bright green color and flavor of fresh parsley really helps to elevate my recipe. You can also use help here. I love this semi-dried parsley that is already chopped. Find it in the fresh produce section of your grocery store.
- Butter – Butter adds flavor and helps to cook the mirepoix to start the stew. You could use olive oil instead if you prefer.
- Seasonings – You can play around here with what your personal taste preferences are. I like smoked paprika, Italian seasoning, garlic powder, thyme, salt and black pepper. I’ve also added Worcestershire sauce, white wine, lemon juice. Make the flavor profile your own!
- Chicken Broth – My original recipe called for only four cups of chicken broth (or chicken stock) but it really needs six to have enough gravy-like broth to go with all the dumplings.
- Cream of Chicken Soup – This helps to thicken and add flavor (it’s cheating really) since this recipe is so quick to make. I’ve also used Cream of Celery and Cream of Onion soup in the past.
For the homemade dumpling recipe
- Flour – Use all-purpose flour for the dumplings. I have not tested this recipe with gluten-free flour, so I cannot recommend it.
- Baking Powder – Four teaspoons of baking powder help to make these dumplings really light and fluffy.
- Salt – Helps to add flavor to the dumplings.
- Butter – I melt my butter in the microwave, then add the milk. And microwave them a little bit together until they are warmed through. Whisk and then stir in to the flour mixture.
- Milk – I usually use whole milk in this recipe. You could even use full fat buttermilk if you want more of a ‘buttermilk biscuits’ flavor. I’m not trying to save calories or sacrifice flavor when I make this recipe.
- Variations – If you want to add even more veggies to this delicious meal, throw in a cup or two of frozen peas or frozen green beans when you add the chicken and broth to the pot.
- 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.
- Or use my fan-favorite recipe for cooking frozen chicken in the Crock-Pot to prepare your cooked chicken in advance.
Store the leftovers in an airtight container in the refrigerator for up to three days. Leftovers reheat well in the microwave. I have not tried freezing the leftovers of this recipe. Let me know in the comments if you do.
- Use a stock pot to make these easy chicken and dumplings from scratch. You can really use any type of large soup pot or large dutch oven to make these chicken and dumplings. But I like how a glass lid helps you to see the dumplings while they are cooking.
- I use this cookie scoop to drop the dumpling dough into the pot.
More chicken recipes
- Buffalo Chicken Mac and Cheese
- Chicken Tarragon
- French Onion Chicken Soup
- Chicken Divan
- Southwest Chicken and Dumplings
Simply Delicious Chicken and Dumplings
- 1 rotisserie chicken white and dark meat shredded and skin removed
- 12 oz frozen mirepoix blend celery, carrots and onion
- 1/4 cup fresh parsley finely chopped
- 2 tbsp unsalted butter
- 1 tsp Italian seasoning
- 1 tsp garlic powder
- 1/2 tsp smoked paprika
- 1/2 tsp dried thyme
- 1 tsp salt
- 1/2 tsp black pepper
- 6 cups chicken broth
- 1 can cream of chicken soup
- 2 cups all-purpose flour
- 4 tsp baking powder
- 1 tsp salt
- 3/4 cup whole milk
- 4 tbsp unsalted butter melted
- In a large stock pot over medium-high heat, melt the two tablespoons of butter and add the frozen mirepoix blend, parsley and all the seasonings - Italian seasoning, garlic powder, smoked paprika, thyme, one teaspoon of salt and 1/2 teaspoon of black pepper. Cook until the vegetables are starting to soften, about 3 - 4 minutes.
- Add the cream of chicken soup, chicken broth 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 remaining teaspoon of salt in a large bowl. Whisk together the milk and melted butter in a smaller bowl or glass measuring cup. I like to microwave both the melted butter and cold milk together after I've combined them to bring them closer to the same temperature. Whisk them together then pour the milk and melted butter 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 dough 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.
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