With over 3,000 glowing reviews, this is hands-down the best Chicken and Dumplings recipe! A rich, creamy broth paired with big, fluffy dumplings makes this the ultimate comfort food dinner you’ll want on repeat.
Chicken and dumplings has been my favorite comfort food since childhood, and after years of testing and tweaking, I’m finally sharing my perfected recipe. No shortcuts with canned soup here—just a velvety homemade broth and tender dumplings that simmer to perfection.
Why You’ll Love This Recipe
- Rich & Creamy Broth – Made with a buttery roux and evaporated milk for depth, flavor, and a silky finish.
- Big, Fluffy Dumplings – Soft, tender, and biscuit-like, they soak up the savory broth beautifully.
- From Scratch or Rotisserie Short-Cut – Use raw chicken for a classic homemade version or a rotisserie chicken to save time.
- Test Kitchen Approved – Home cooks rave about the comforting flavors and perfect texture.
⭐️ “The broth was creamy and flavorful, and the dumplings were soft and fluffy. So good, my daughter licked her bowl clean!” – Brittany, Test Kitchen Member
Ingredients You’ll Need
For the Broth:
- Butter + Flour – Form the roux for a thick, creamy base.
- Onion, Carrots & Celery – Classic aromatics for flavor.
- Garlic & Thyme – Add warmth and depth.
- Chicken Broth – Homemade or store-bought works.
- Evaporated Milk – My secret to a creamy broth without curdling.
For the Chicken:
- Rotisserie chicken (for convenience) or boneless, skinless chicken breasts/thighs cooked and shredded.
For the Dumplings:
- Flour – Measured properly for light, fluffy texture.
- Baking Powder – A tablespoon plus a teaspoon for rise.
- Milk – Whole or 2% works best (avoid skim).
- Butter – Adds richness to the dough.
Step-by-Step Instructions
- Sauté the Veggies
Cook onion, carrots, celery, and garlic until softened and fragrant. - Make the Roux
Stir in butter and flour, cooking briefly before slowly whisking in broth and evaporated milk to create a creamy base. - Add the Chicken
Stir in shredded chicken and seasonings. Simmer gently. - Mix the Dumplings
Stir together flour, baking powder, milk, and butter until just combined. Do not overmix! - Drop & Cook the Dumplings
Scoop dough into the simmering soup (a cookie scoop works great). Cover the pot and let the dumplings steam and cook through without lifting the lid. - Finish & Serve
After 15–20 minutes, uncover, check doneness, and serve hot in bowls.
Tips for Perfect Dumplings
- Don’t Overmix – Tough dumplings come from over-stirring.
- Keep the Lid On – Steam helps dumplings puff up.
- Simmer Gently – Avoid a rolling boil, which can break them apart.
- Uniform Size – Scoop dough evenly so all dumplings cook at the same pace.
Reader Reviews
“Oh my gosh! Winner winner chicken dinner! This recipe is creamy, delicious, and soul-satisfying. My husband called it phenomenal—this will be the only chicken and dumplings recipe I use from now on!” – Shelkey & Keely
Variations
- Shortcut Dumplings – Use canned biscuits or Bisquick mix.
- Flat Dumplings – Swap in the style from my Cracker Barrel-inspired version.
- Slow Cooker – Make it in the crockpot with the same fluffy dumplings or with biscuits for an even easier meal.
- Instant Pot – Pressure cooker friendly for busy nights.
Storage & Reheating
- Store leftovers in an airtight container in the fridge for up to 3 days.
- Reheat gently on the stovetop, adding a splash of broth or milk to loosen. Dumplings will soften but remain delicious.
🍲 Comfort food doesn’t get cozier than a steaming bowl of chicken and dumplings! Whether you make it completely from scratch or speed it up with a rotisserie chicken, this recipe delivers every time.
Best Homemade Chicken and Dumplings Recipe
4
servings15
minutes35
minutesThis homemade Chicken and Dumplings features a rich, creamy broth with big, fluffy dumplings made from scratch in just minutes. The ultimate comfort food dinner!
Ingredients
Soup Base
6 tablespoons butter
1 cup diced yellow onion
1 cup matchstick carrots
1 cup diced celery
4 cloves garlic, minced
3 tablespoons all-purpose flour
1 (12 oz) can evaporated milk (or half and half)
1 (32 oz) quart chicken stock
4 cups shredded cooked chicken (see notes for raw chicken option)
1 tablespoon fresh thyme (or 1 teaspoon dried thyme), optional
2 teaspoons freshly cracked black pepper, or to taste
Salt, to taste
Homemade Dumplings
2 cups all-purpose flour
1 tablespoon + 1 teaspoon baking powder
1 teaspoon freshly cracked black pepper
1 teaspoon salt
1 tablespoon fresh thyme (or 1 teaspoon dried thyme), optional
¾ cup (6 oz) whole milk
4 tablespoons butter, melted
Directions
- Make the Soup
- In a large heavy-bottomed pot or Dutch oven, melt butter over medium-high heat.
- Add onion, carrots, and celery. Cook for 5 minutes until vegetables soften. Add garlic and cook 1 more minute.
- Stir in flour and cook 1 minute, stirring constantly.
- Slowly whisk in evaporated milk and chicken stock until smooth. Keep stirring to avoid lumps.
- Bring to a boil, then add chicken, thyme, pepper, and salt. Reduce heat and let simmer, uncovered, while making dumplings.
- Make the Dumplings
- In a medium bowl, whisk together flour, baking powder, pepper, salt, and thyme.
- Make a well in the center and add milk and melted butter. Stir gently until dough comes together (don’t overmix).
- Using a medium cookie scoop (or two spoons), drop spoonfuls of dough into the simmering soup, spacing them evenly. Gently press dumplings so broth runs over the tops.
- Cook the Dumplings
- Cover pot with lid and reduce heat to a low simmer. Cook for 15 minutes without removing the lid.
- Halfway through, gently press dumplings back under broth and separate any that stick together.
- Cut one dumpling in half to check doneness. If not fully cooked, simmer an additional 3–4 minutes.
- Serve hot and enjoy!
Leave a Comment