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Simple Chicken and Dumplings recipe

Simple Chicken and Dumplings recipe

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  • Recipes
  • Ingredients
  • Meat and poultry
  • Poultry
  • Chicken
  • Cuts of chicken
  • Chicken breast

A hearty recipe for chicken and dumplings that is a true winter warmer. If you don't use stock cubes and use plain chicken stock instead, be sure to add extra seasoning to taste.

50 people made this

IngredientsServes: 8

  • 4 skinless chicken breast fillets - cut into strips
  • 4 chicken stock cubes
  • 2 sticks celery, chopped
  • 1 small onion, chopped
  • 1 sprig fresh parsley, chopped
  • salt and pepper to taste
  • Dumplings
  • 250g plain flour
  • 1 egg
  • 120ml soured cream
  • 125ml chicken stock
  • 8 tablespoons cornflour, to thicken

MethodPrep:10min ›Cook:1hr ›Ready in:1hr10min

  1. Bring a large pot of salted water to the boil. Add chicken, stock cubes, celery, parsley and salt and pepper to taste. Cook for 45 minutes or until chicken is no longer pink inside. Reduce heat to low and continue to simmer.
  2. To Make Dumplings: While chicken is cooking, combine the flour, egg, soured cream and chicken stock in a medium bowl. Mix well and roll dough out on a floured surface. Cut into small squares and drop into boiling chicken broth. In a small bowl, mix together cornflour and enough water to form a thin paste; stir into broth. Continue to simmer for 5 to 10 minutes, or until dumplings are light and puffy.

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Reviews & ratingsAverage global rating:(46)

Reviews in English (38)

Great recipe and easy to follow-07 Oct 2015


thank you for the only chix and dump recipe that doesn't call for canned condensed soups or other nonsense like that. i live outside the US and can't find that stuff here, so thanks for a wholesome, stick to your ribs, REAL HOMEMADE recipe. ¡buenisimo!-21 Feb 2002


Wonderful comfort food. My only complaint would be that it was a little on the bland side. I added some thyme and sage to the broth, and it turned out just fantastic. Thanks for the recipe!-22 Feb 2003

Any time there is a slight chill in the air, you can guess what I am making for dinner…Chicken and Dumplings. It’s the perfect stick to your ribs kind of dinner that my whole family loves and begs me to make often.

We start with a creamy chicken soup base, loaded with big chunks of chicken, carrots, celery, onion. Then we add some big fluffy dumplings to round it out. This recipe is made in just 30 minutes or less, from start to finish, so what are you waiting for?!

How to easily make Chicken and Dumplings

There are only a few items that you need to make this super delicious one-pot dish:

  • Chicken
  • Chicken broth
  • cream of chicken soup
  • canned biscuits
  • pepper

While I don&rsquot have my husband&rsquos mom&rsquos recipe and am unable to call her for exact directions, I believe that she would be pretty pleased with my version. I know that for the dumplings she used refrigerated canned biscuits and am not sure about the rest.

It doesn&rsquot take special equipment to make these quick and easy chicken and dumplings &ndash a nice large pot will do the trick.

Simple Chicken and Dumplings from Scratch

Bring the chicken stock to a boil in a heavy pot. Add the chicken breasts and turn down to a simmer.

Cook 20 to 25 minutes and remove the chicken. Cut chicken into bite size pieces and set aside.

Alternatively, use rotisserie chicken to save time. Remove the meat from the chicken and cut into pieces. You need half to three-quarters of the rotisserie chicken, so save it for another meal like chicken pot pie or a Greek salad.

Add butter to the still hot broth and let melt. Turn off the heat once you add the butter.

Beat four egg yolks until fluffy with a whisk &ndash they will change color and turn a very light yellow. This will take about 2 minutes.

Add one cup of the broth with butter to the eggs, being sure to temper the eggs. You want to add a bit of broth at a time and stir well to bring the eggs up in temperature without scrambling them.

Add pepper and flour one cup at a time. Mix with a fork until it forms a dough that is just slightly sticky but not dry. Depending on humidity, it will be between two and three cups.

Roll out dough on lightly floured counter until about 1/4&Prime thick. Use a bench scraper to cut into strips which will form your noodles (they can be as thin or thick and long or short as you choose).

Drop them into broth that you have brought back to a boil a few at a time to avoid clumping. Cook until all dumplings have risen to the surface, then simmer a few minutes.

Add cut up chicken, stir and let the broth reduce until it&rsquos at a consistency you prefer. Sometime I reduce nearly all the broth, while other times I leave it like a soup.

How to Make Soup Dumplings from Scratch

The first step in making chicken and dumplings soup is to make the dumplings. This homemade dumpling recipe is so easy. They take 5 minutes and a handful of ingredients, you probably already have on hand!

Your family will think you were working for hours making homemade dumplings — so don’t tell them our little secret.

Follow these simple steps to make drop dumplings for soup:

  1. Mix dry ingredients: Add the dry ingredients (flour, baking powder, pepper, salt and thyme) into a medium sized bowl and whisk together.
  2. Add wet ingredients: Add in the butter and milk, mix it together using a wooden spoon, until dough ball forms.
  3. Cook dumplings: Drop the dumplings into the simmering soup with a cookie scoop and let cook! That’s it!

If you have been wanting to learn how to make dumplings from scratch, this is definitely a great recipe to try since it’s so easy!

Reader Interactions


I love how your dumplings are perfect little squares!

The bst vay to make dumplings is use floured tortillas cut with a pizza cutter and drop one at a time , no mess to clean up.

I tried this once and my family complained & said they weren’t as good as the ones I usually make. (I usually make them from scratch). I was really hoping it would work because it’s so much easier, but it was a no-go with my crew.

The secret to using floured tortillas is to make them the day before you plan to serve them. Refrigerate overnight and heat slowly next day with extra broth. Yum.

My late brother-in-law made the best dumplings….he just mixed flour (plain or self-rising, either works) with hot chicken broth, rolled out and cut. They were awesome! My mother always made them with canned biscuits and I grew up loving them that way. I do not like the ones made with tortillas, they seem to have a sweet taste that just is not appealing. Clearly everyone has their own way of making Chicken N Dumplins, so I say find what works best for you and stick with it.

Just made these and I’m in love! Normally, biscuits, dumplings…anything like that comes out more like a weapon to throw at someone. These were fluffy and yummy. The only thing I did differently was to measure the flour, sifted. Thank you! ♥️

To suemm88.. Will you please share your homemade dumplings? Would love to have the old fashion recipe. My granny and mom made them from scratch. They also made corn meal dumplings with backbone.. Wish I had their recipes.

The recipe for dumplings made from scratch is at the top of this page!

I make homemade dumplings. My receipt is somewhat different than the one here. I first cook a whole chicken in a large pot of water that completely covers the chicken. Put on a lid and cook on low for about 1-1/2 hours. Take chicken out and cool. Meanwhile, I add about 4 or 5 bullion chicken cubes to the broth as there isn’t enough flavor in the broth by itself. While the chicken is cooling, I make my dumplings. I use 4 cups of flour and two tablespoons of baking powder to 1 cup of Crisco. I don’t use butter as it makes them too soft and they are inclined to fall about when cooking. Mix the flour and Crisco until you get lumps about the size of peas. Add one cup of broth (cooled) a little at a time and mix as you are adding it. I just do this with my hands. When you have mixed it thoroughly, flour a cutting surface and take 1/4 of the dough and roll out until about 1/8 of an inch. You can make them as thick or thin as you like. I prefer them on the thinner side, but that’s me. If you like them thicker, roll them out a little thicker. As I cut them out, I layer them on a paper plate and put a napkin between layers as this keeps the layers from sticking together an keeps them from drying out while I am rolling and cutting the rest. Make the squares about 2ࡨ in. and don’t worry if they aren’t all even. Next, I add about 3 or 4 drops of yellow food coloring to the broth as I don’t like the white look of the broth when they are done. You don’t need to add the food coloring if you don’t want to. Bring your broth to a broil. Add one dumpling at a time and stir continuously as you are adding them until you have all in the pot. Reduce the heat to just a simmer and cover. Leave a little room with the lid for the steam to escape or they will boil over even at a simmer. I cook them about 20 minutes and I stir very gently a couple of times while they are cooking. This keeps them from sticking together and they cook better. Turn off the heat and add the shredded chicken. Let them set uncovered for about 15 minutes before serving. This helps them to thicken. If the broth isn’t thick enough for you, just mix a little cornstarch and water and mix in a bowl and then add to the pot stirring to thicken. It may take making them a few times until you have perfected the receipt for your liking.

It is important to use a pot about the size of a dutch oven pot and add enough water to about 3/4 of the pot.
Make sure each time you roll out a section of dough you add flour to your rolling surface.
You must use the baking powder or the dumpling will stay flat and doughy. Do NOT use baking soda. Will NOT work and it is too salty.
Using your hands to mix the dough will give you a feeling for if you need more or less broth. Usually one cup is enough but if you think you need more, add it. Your dough should end up with a spongy feeling.

I hope this helps. Don’t get frustrated if you aren’t happy with the results for the 1st time. This is kinda like making a pie crust. You have to get a feeling for the dough and judge for yourself if you cooked the dumplings long enough. The inside of the dumpling should not look raw.
Some people don’t skin and bone the chicken, but I do. That’s just a person preference.

I like to serve with corn and a side of cold slaw. IF I am in a hurry or don’t feel like making the slaw, I get some at KFC. I buy it the day I am going to make the dumplings so it is fresh. It seems the longer slaw sits the soggier it gets.

Two cups of plain flour 3/4 tsp of salt and just enough of ice water to mix up. Then roll out thin and cut up and drop in chicken broth.

I make my dumplings with 1. Can of crm/chicken/1 egg,and 2 tsp of baking powder.Mix with enough flour,about 3 cups,knead a few times,divide into 2 balls,roll out thin,cut instrips,freeze.Take out as needed,break off and put in broth.These are very good!

i make my dumplings the sameway with flour and water thats how mom taught me, later i added milk and butter and they are AWESOME, I’M A HIT WITH GUESTS AND FAMILY.

Two cups self rising flour
2/3 cup buttermilk
1/3 cup cooking oil
Works every time!

Ingredients for chicken and dumplings.

4 cups chopped chicken or turkey, cooked

one 10 1/2 oz. can of cream of chicken soup (I use Campbell’s soup and broth)

two 10 1/2 cans of chicken broth

3 of the 10 1/2 cans filled with water

Place the above ingredients in a soup pot and bring to a boil. Cover

Dumpling Recipe

Pour 2 cups self-rising flour into a large bowl, cut in 1/4 cup shortening with a pastry blender or fork, add 3/4 cup boiling water a little at a time until you can shape the mixture into a ball. Roll out to about 1/8 inch of thickness on a floured board. Cut into strips, then squares, like in the photo below. Note: It is so easy to cut them with a pizza cutter and much quicker and they taste just the same!

Remove the lid on the pot and add several squares at a time to the boiling broth replacing lid each time for about 30 seconds until you have added all the dumplings. Once all the dumplings are added lower heat to simmer for about 20 minutes. Add salt and pepper to taste.

If you want drop dumplings, just don’t roll the dough out but pinch off pieces and drop into the broth just like you dropped the flat dumplings.

Added by

Jamie - First of all, where do you think they get chicken broth from? They have to cook chickens in it. lol. This is the way we have done it for years! But, I do agree with her on one thing. We always cut the biscuits and drop them rather than roll them. We've never had problems with it. Also, season the chicken so that your broth has some extra flavor. You can also put seasonal vegetables into it!

First, please note that this is the first time I have ever posted my opinion of something online, so you should assume I must really like this recipe. (Who would respond negatively, right. ) :) I am no Martha Stewart and have an extremely busy lifestyle. A co-worker shared this recipe with me because she always heard me talk about my MaMaws chicken and dumplings. Well, I used this simple recipe and felt like a star! It is wonderful. Here are two things I do differently that may help you avoid a mess like someone else experienced, unfortunately. I cut each biscuit into fourths, not strips. Doing this gives them more of a dumpling texture. Also, I boil the chicken first, remove and dump the water, then bring chicken broth and sea salt to a boil and add the biscuits. Once the biscuits are large and plump, I add the pre-boiled chicken. The thought of cooking raw meet and biscuits together is not very appetizing in my opinion. I hope this helps! :)

This may take some practice. all we had was a pot of gooey mess that wasn't very appealing at all. Maybe next time we won't use premade biscuits for the dumplings. Wasted a night's dinner.

While we haven't tried this recipe, one thing to be aware of is that the strips of dough should not be cramped when they are simmering (so make sure you use a large enough pan). Also, don't use store-brand biscuits as the quality for something like this may not work.

Reader Interactions


YUM. Pinned this one too….We LOVED chicken and dumplings, but I haven’t found a really good recipe before.

Do you think I could make the chicken mixture one day, refridgerate it, then bring it back to high simmer the next day and do the dumplings? Of would it be better to just make it and refridgerate it all together and re-heat?

Random, I know. I took the chicken out of the freezer last night, then ended up not cooking it today. Now I don’t need it until Thur.

Sorry Katie, just now saw this….

I think yes. Do the dumplings just before serving though.

An advanced skill is a pieecd border they can be so hard to get to the correct size and placement. There are over 4000 blocks in the various block encyclopedias some of them are very difficult and complicated. I think piecing blocks of upward of 20-30 pieces in a block and getting them to size can be an advanced technique. Getting any block to correct size can be a real challenge. I would think a feathered star, mariner’s compass even with paper piecing can be a real challenge. Designing your own quilt and not using someone else’s pattern can be considered an advanced skill. I think after a while it becomes a question of style and enjoyment. I can do the more technically challenging blocks and quilt tops with tons of pieces but I find I like a lot of the modern, improvisational, minimalistic graphic blocks and quilts better. I am to the point I only make what I like if it is not considered challenging enough too bad, so sad go make your own quilt with a million pieces. Well this is my two cent worth. It is 3am I am tired and trying to get a three year old to realize it is the middle of the night and time for him to go back to sleep. Oh well Nonnie-hood can be tough.Nonnie

Made the homemade broth and then cream of chicken soup…came out delicious! I didn’t change anything! It was creamy and so very tasty. If I ever have to use store stock or cream soup I know it will not taste as good. Thanks for the recipe.

I always put the bisquits in a pan of chicken broth. They suck up so much liquid it doesnt leave me any soup broth.

Wow! Finally some decent dumplings!! We made this for dinner tonight. I was running late so I didn’t make the homemade cream of chicken, but will deffinetly do that the next time. ( if my taste buds can handle any more awesomeness) thanks so much.

Yey! I’m so glad you loved it!

I was looking for a chicken and dumpling recipe because I had lost my mother’s recipe and came across this one. I am so glad I did. I made the homemade cream of chicken soup as well. Boy they go together great. I will be using this again.
Thank you for sharing

Can you use cooked shredded Chicken?

For slow cooker version you would add all ingredients in except dumplings for 6-8 hours on low?

I think that would work! I’d add the dumplings maybe last hour or 30 min? Test it out and let me know how it works!


[…] of chicken soup recipe that you could use it in a recipe I would post today.Well here's the recipe! From Scratch Chicken and Dumplings. You will LOVE it!You can make it on the stove or if you have a working slow cooker (I do not, you […]

[…] UPDATE: Enjoy this Cream of Chicken Soup Recipe with my Scratch Made Chicken and Dumplings! […]

  • 4 quarts water
  • 1 (10 3/4 oz) can condensed cream of celery or cream of chicken soup
  • 1 teaspoon Paula Deen's House Seasoning
  • 2 chicken bouillon cubes
  • 2 bay leaves
  • 1 large chopped onion
  • 3 ribs chopped celery
  • 1 2 1/2 lb chicken
  • 2 cups mixed with 1 teaspoon salt all purpose flour
  • 3/4 cup ice water
  • 2 tablespoons (optional) corn starch

Cut up chicken, but do not remove skin. The skin and bones can be removed later. Place chicken, celery, onion, bay leaves, bouillon and House Seasoning in water and cook at a low boil for 30 to 45 minutes, until meat begins to fall off the bones. Remove skin and bones at this point, along with bay leaves. Return chicken to pan. Prepare dumplings and set them aside for a few minutes. Add cream soup to chicken and continue to boil. If desired, you can thicken the stock at little by mixing 2 tablespoons cornstarch with 1/4 cup of water and adding it to the stock. Drop dumplings into boiling stock. Never stir dumplings. Shake the pot gently in a circular motion to submerge dumplings in stock. Cook until the dumplings float and are no longer doughy, 3 to 4 minutes. Do not overcook.

Put flour/salt mixture in a mixing bowl. Beginning in center of flour, dribble a small amount of ice water. Work mixture with fingers from center of bowl to sides of bowl, incorporating small amounts of water at a time. Continue until all flour is used up. Batter will feel as if it is going to be tough. Knead dough and form into ball. Dust a good amount of flour onto dough board and rolling pin. Roll out dough, working from center. Dough will be firm. Roll to 1/8 inch thinness. Let it air-dry for a minute or two while you return your attention to the boiling pot at the point at which you add the canned soup to the chicken mixture. Cut dumplings into 1-inch strips. Working with one strip at a time, hold strip over pot, pull it in half, and drop into the boiling stock. Remember, do not stir after dumplings have been added to pot.

Note: Frozen dumplings are available in most supermarkets if you don’t have time to make them.