Chicken and Dumplings

These Chicken and Dumplings are easy, homemade, creamy and made on the stove top. They are the ultimate comfort food.

Chicken and Dumplings are my all time favorite cold weather comfort food, this new version is no different. I really think it’s the dumplings that I’m more in love with than anything. When we go out, I can order the Chicken and Dumplings and I’m not a fan unless the dumplings are made similar to mine. They don’t have to use Bisquick, but I don’t consider “noodle” like dumplings…dumplings.  Some restaurants flatten out the dough and cut square shapes. Not a fan of that either.  Maybe because this was one of the meals my Mom use to make when I was young and every time I would come visit her, and her dumplings were the same shape and consistency as mine are here.  Not sure, but I’m a picky Chicken and Dumpling eater.

What changed.

This recipe is a new version of my old recipe.  One of the changes I made are that the dumplings are just a tad bit saltier…not a big deal.  If you would like to cut back, you could use the other recipe and go half on the salt.  I also dropped the celery from this one because my hubs doesn’t dig celery.  I had dropped the onions from my previous recipe because my daughter didn’t like them.  If I keep doing this, we won’t have anything left to cook.

I didn’t use bouillon cubes.  Nowadays, I use “Better than Bouillon”. If you visit that link, and no I’m not being reimbursed for this post, they get a free shout out, you will see just how many bases they have.  The flavor is so much better, in my opinion.

The only other major thing is I didn’t add milk to the broth, only to the dumplings.  Still turned out creamy.

How long does it take for dumplings to cook?

The dumplings themselves only take about 10 minutes. These will be the last thing you do before you’re done.

How do you make dumplings for chicken and dumplings from scratch?

I actually like the Bisquick taste better. But, sometimes, you don’t have it on hand.  Here is a recipe from The Spruce Eats. It is very similar to what I make when I’m out of Bisquick.

You can use these in many recipes other than Chicken and Dumplings.

One last thing I wanted to share with you. So, for Christmas I found these cute little “lid holders” for pots on Amazon. My husband got them for me just because I got a kick out of them. When they are not assisting me while I’m cooking, they hang out in precarious places somewhere in my kitchen.

Fun facts about chicken and dumplings

• Chicken and dumplings is a classic comfort-food combination with plenty of regional personality. Some cooks roll the dough thin and cut it into strips or squares, while others—like me—prefer soft, fluffy drop dumplings.
• The dumplings cook with steam as well as heat from the broth. That is why keeping the pot covered during the first part of cooking helps them become tender and fluffy.
• This dish is a great way to stretch cooked chicken into a filling family meal. The broth, vegetables and dumplings turn a modest amount of chicken into a hearty pot of comfort food.
• The broth naturally thickens as the dumplings cook because a little flour or baking mix works its way into the liquid. That is also part of what gives the finished dish its creamy texture.

Tips and tricks for the best chicken and dumplings

• Do not overmix the dumpling dough. Stir just until the dry ingredients are moistened. A few small lumps are fine; too much mixing can make the dumplings dense.
• Keep the dumplings evenly sized. Use two spoons or a small cookie scoop so each one cooks at about the same rate. Smaller dumplings are also easier to serve.
• Drop the dough onto a gentle simmer. A vigorous boil can break the dumplings apart, while broth that is barely warm may leave them gummy in the center.
• Give them room. The dumplings expand as they cook, so space the spoonfuls around the pot instead of piling them in one spot.
• Resist the urge to peek. Keep the lid on while the dumplings steam. Lifting it repeatedly releases heat and can slow down the cooking.
• Check one before serving. Split a dumpling from the center of the pot. It should look fluffy and cooked through, with no wet batter in the middle.
• Season at the end. Bouillon and broth can both be salty. Taste after the dumplings cook, then add more salt only if the pot needs it. A little black pepper is always welcome.
• Adjust the consistency. If the broth becomes thicker than you like, stir in a splash of warm broth. If it seems thin, let it rest uncovered for a few minutes before serving.

Serving suggestions

Chicken and dumplings is a complete meal all by itself, so you do not need much on the side. I like to serve it in wide bowls while it is hot, with extra black pepper and a little chopped parsley for color. If you want to round out the meal, try a crisp green salad, roasted green beans or simple steamed vegetables. A light side adds freshness without competing with those tender dumplings.

How to store and reheat leftovers

Let leftovers cool, then transfer them to a covered container and refrigerate them promptly. For best texture, enjoy them within 3 to 4 days. The dumplings continue to soak up broth as they sit, so the mixture will be thicker the next day. Add a splash of chicken broth or milk while reheating to loosen it back up.

Reheat individual portions in the microwave in short intervals, stirring between each one, or warm a larger amount in a saucepan over low to medium-low heat. Stir gently so the dumplings stay intact, and heat until the chicken and broth are steaming hot throughout. You can freeze chicken and dumplings, but the dumplings may soften or become a little crumbly after thawing. If you know you are cooking ahead, freeze the chicken and broth without the dumplings, then make a fresh batch of dumplings when you reheat the base.

Try these soups as well…

Potato and Ham Soup

Homemade Chicken Noodle Soup

Beef Vegetable Noodle Soup

ITEMS/INGREDIENTS USED IN RECIPE – If you are interested in any of the items I may have used (or are similar to the items I used) in making this recipe, I have listed some of them below.  NOTE:  These links are affiliate links of which I receive a small commission from the sale of certain item. This does not affect your price, it remains the same.

• Square Pot
• Better Than Bouillon
• Mixing Bowls

If you like this or any other dish on my site, please feel free to sign up for the weekly email where you can see what new recipe we have created over here. Just look over to the side and you’ll find the “sign up” button.

If you have any questions or see any “blooper” we made, please don’t hesitate to contact us. We’re all human.

This post may contain affiliate links. Please view my disclosure policy for more information.

Rock on!

~Bobbi

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5 from 1 vote

Chicken and Dumplings

These Chicken and Dumplings are easy, homemade, creamy and made on the stove top. They are the ultimate comfort food.

Course Main, Main Dish

Cuisine American

Keyword breakfast recipe, chicken and dumplings, Chicken and Dumplings with Bisquick, chicken recipe, coldweather food, comfort food, Homemade Chicken and Dumplings, Southern Chicken and Dumplings

Prep Time 45 minutes minutes

Cook Time 40 minutes minutes

Cool down 10 minutes minutes

Servings 8

Calories 448kcal

Ingredients

• 4 1/2 Cup Bisquick For dumplings
• 1 1/3 Cup Milk, 2% For dumplings
• 2 Tbsp Parsley, Fresh (can used dried) For dumplings
• 2 Tsp Pink Himalayan Salt (can you table salt) For dumplings
• 1 Tsp Black Pepper For dumplings
• 4 Chicken Breasts, Boneless,. Skinless Can use whole chicken, then remove meat from bone
• 2 Quarts Water
• 2 Cups Water
• 2 Tbsp Better than Bouillon, Roasted Chicken Base
• 2 Cans Cream of Chicken Soup (10 1/2 oz)
• 2 Tsp Onion Powder
• Salt and Pepper, to taste

Get Recipe Ingredients

Instructions

• Make Dumplings Ahead
• Combine Bisquick, Milk, Parsley, Pink Salt and Pepper in a medium size bowl.
  
• Stir well with a fork. Cover with plastic wrap and place in refrigerator 2-3 hours before dropping in broth.
  
• In a large pot, place chicken.
  
• Mix better than bouillon and 1 quart of water. Pour over chicken. Add 1 more quart of water to the pot. Add onion powder. Bring to boil on medium/high heat. Cook for 20-30 minutes.

  **The internal temp for cooked chicken should be at least 165°. Please make sure it's cooked.
  
• Remove chicken from pot and cut into small bite-sized chunks. Return chicken to broth. Add the cream of chicken soups, 2 cups of water, salt, and pepper, if desired. Bring back to a boil.
  
• Once it has returned to a full boil, drop dumpling mix by the tablespoonful into the water.
  
• Cover and cook for 5 minutes from the last dumpling you dropped. Do not stir at this point.

  **If the pot is as full as mine, vent it by lifting the lid slightly.
  
• After 5 minutes, remove from heat and stir. Let stand 10 minutes before serving.
  

Notes

**The Dumpling mixture can be made while the chicken is cooking. Making in advance and refrigerating helps thicken the mix so the dumplings keep most of their size/shape.

**Some of the dumplings do dissolve during the boiling process. This helps thicken up the broth.

**If the dumplings are too big for you, use a teaspoon to make the dumplings. Or, cut in half/quarters after they cook.

 

ITEMS/INGREDIENTS USED IN RECIPE – If you are interested in any of the items I may have used (or are similar to the items I used) in making this recipe, I have listed all or some of them above within the post.  NOTE:  These links are affiliate links of which I receive a small commission from the sale of certain item. This does not affect your price, it remains the same.

 

 

Nutrition

Calories: 448kcal | Carbohydrates: 51g | Protein: 21g | Fat: 17g | Saturated Fat: 5g | Cholesterol: 47mg | Sodium: 2376mg | Potassium: 422mg | Fiber: 2g | Sugar: 11g | Vitamin A: 280IU | Vitamin C: 2mg | Calcium: 196mg | Iron: 3mg