The Best Old Fashioned Chicken and Dumplings
These are the best old fashioned chicken and dumplings you’ll ever eat! Featuring tender rotisserie chicken, simple homemade broth, and fluffy self rising flour biscuit dumplings, this delicious and easy recipe is comfort food at its finest.
The Best Chicken and Dumplings Recipe
If you’re looking for the best old fashioned chicken and dumplings recipe, look no further.
These delicious and easy chicken and dumplings are hands-down my favorite food EVER!
Every single time I make this recipe for my family, it gets instantly devoured and it truly hits all the spots when you’re craving comfort food.
If you want to learn how to make the best chicken and dumplings, then keep reading below and check out my Youtube video tutorial over here.
Don’t forget to subscribe to my Youtube channel here for weekly recipes!
Easy Homemade Chicken and Dumpling Soup
If you’re someone who has always shied away from making homemade chicken and dumplings because you thought it’d be too hard, then this recipe is for you!
While chicken and dumplings do require a little prep work and organization, I promise you this recipe is easy to make and when you taste it – it’ll be 110% worth it.
Below I’ve included some of my best tips to save time and energy, as well as my favorite ingredient to add flavor.
Cara’s Tips:
- Prep Veggies + Chicken Ahead of Time – To make things easier and save time when preparing this dish, I recommend dicing up your veggies and cutting up your chicken in advance. You can even make it the night before and store in the fridge to be ready to go the next day!
- Gather All Your Ingredients First – Before you actually start cooking anything, gather up and measure out all your ingredients for quick access. The cooking process goes pretty fast and it’s so much easier if you have everything ready.
- Make Your Own Chicken Broth – While you can use store-bought chicken broth, I HIGHLY recommend making your own chicken broth with this chicken bouillon and water. It adds SO much flavor, it’s versatile, and it saves money vs. buying pre-made broth. Our family uses this ingredient in so many recipes! (P.S. I use/recommend the low-sodium kind, but if it is unavailable, you can use the regular one and omit/adjust the salt down if needed)
Chicken and Dumpling FAQ’s
What are chicken and dumplings?
Chicken and dumplings is a classic comfort dish with 3 main components: soup, chicken, and dumplings.
This recipe is made with tender slow-cooked rotisserie chicken, a homemade chicken broth made with chicken bouillon and water, veggies and simple seasonings, and fluffy biscuit dumplings.
What are dumplings made of + How do you make dumplings with flour?
These simple self-rising flour dumplings are SO easy to make with just 4 ingredients. No complicated ingredients or rolling out the dough required!
Similar to my delicious drop biscuits you’ll need self-rising flour, unsalted butter (melted), milk, and Italian seasoning. Simply mix them together and scoop in your chicken soup, and after 15-20 minutes of cooking time you’ll have fluffy, delicious biscuit dumplings!
How to make a simple dumpling soup/broth?
Making your own chicken broth is so easy! All you need is this chicken bouillon and water.
P.S. I use/recommend the low-sodium kind, but if it is unavailable, you can use the regular one and omit/adjust the salt down if needed)
How to Make (Recipe Name)
Ready to learn how to make the best chicken and dumplings?
Below you’ll find a full ingredient list, recommended kitchen tools, and helpful step-by-step photos and instructions to guide you along the way.
Prefer watching a video? Check out my full YouTube video tutorial over here!
Kitchen tools you’ll need
Ingredients You’ll Need
1. Dice Veggies
First, use a sharp knife and dice an onion on a cutting board. Next, cut up 2 cups of baby carrots into thirds. Set the veggies aside for later.
2. Prepare and Dice Chicken
Next, use a knife and cut 2 lbs of rotisserie chicken meat into bite-sized pieces. Set aside.
3. Gather Ingredients and Prepare Chicken Broth
Next, gather up the rest of the ingredients for easy access later. You’ll need 1 tbsp of oil, 2 tbsp unsalted butter, 1/2 tsp salt and pepper, and 1 tsp of Italian seasoning, 1/4 cup of all purpose flour, and 1/4 cup of whole milk.
Whisk together 2 cups of self-rising flour and 1 tsp Italian seasoning in a large mixing bowl. Set aside 3/4 cup of milk and 4 tbsp of unsalted butter to be added in later when making the dumplings.
Next, prepare a homemade broth by adding 8 cups of water to a pot and heat over medium heat. Add in 2 tbsp reduced sodium roasted chicken bouillon and stir until combined. Let the mixture come to a boil, then remove from heat and set aside for later.
Alternatively you can use store-bought chicken broth and skip this step, but I personally love the flavor that chicken bouillon adds and I find this method is cheaper and so easy to make.
4. Cook Veggies
Next, add 1 tbsp oil and 2 tbsp butter to a large Dutch oven pot or stock pot. Cook over medium heat until the butter has melted.
Next add in the diced onion and carrots and cook over medium heat for 5 minutes, or until the veggies have softened.
5. Add Broth and Cook
Add 1/4 cup of all-purpose flour to the veggies and stir to combine.
Next, pour in the chicken broth and bring to a boil. Cook the broth on medium heat for 8 minutes until it is frothy and slightly thickened.
6. Stir in Chicken, Seasonings, and Milk
Stir in the diced chicken and add in the seasonings. Pour in 1/4 cup of milk and stir to combine.
Lower the heat to low and let the broth simmer while prepare your dumpling mixture.
7. Prepare Self-Rising Flour Dumplings
Melt 1/2 stick of unsalted butter and add in the flour mixture. Pour in 1/2 cup of milk and use a spatula to stir together.
When a small amount of flour remains showing, add in the the remaining milk and stir until just combined being careful to not overmix.
8. Scoop in Dumplings and Cook
Using a small cookie scoop or 2 spoons, begin dropping the dumplings into the pot, leaving space in between. Try to make all of the dumplings around the same size so they will cook uniformly.
Use a spatula and gently press the dumplings down into the broth. Cover the pot with the lid and let simmer on low for 15-20 mins.
9. Check for Doneness and Let Cool
Remove lid, and test for doneness using a toothpick or fork. If it comes out clean or with just a few small crumbs they are done. If they stick or still seem doughy in the center gently press the dumplings down into the broth, put the lid back on, and cook 5 more minutes.
The amount of time it will take depends on the size of your dumplings and the heat of your broth. If using a small cookie scoop it usually takes closer to 20 minutes but if making smaller ones with a spoon it may only take 15.
Stir and let the chicken and dumplings cool for 10-15 minutes before serving. Enjoy!
The Best Old Fashioned Chicken and Dumplings
These are the best old fashioned chicken and dumplings you’ll ever eat! Featuring tender rotisserie chicken, simple homemade broth, and fluffy self rising flour biscuit dumplings, this delicious and easy recipe is comfort food at its finest.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
- Yield: 6–8 servings 1x
- Category: Dinner
- Method: Stovetop
- Cuisine: American
Ingredients
Homemade Chicken Soup
- 2 lbs rotisserie chicken, diced
- 2 tablespoons unsalted butter
- 1 tablespoons oil (I use extra virgin olive oil)
- 1 onion, diced
- 16 oz bag (2 cups) baby carrots, diced
- 1/4 cup all-purpose flour
- 8 cups water + 2 tbsp reduced sodium roasted chicken bouillon or 2 32 oz cartons chicken broth (reduced sodium recommended)
- 1/2 tsp salt, add more to taste
- 1/2 tsp black pepper, add more to taste
- 1 tsp Italian seasoning
- 1/4 cup milk (whole recommended)
Self-Rising Flour Dumplings
- 2 cups self-rising flour (250 grams)
- 3/4 cup milk (whole recommended)
- 4 tbsp (1/2 stick) unsalted butter, melted
- 1 tsp Italian seasoning
Instructions
- First, use a sharp knife and dice an onion on a cutting board. Next, cut up 2 cups of baby carrots into thirds. Set the veggies aside for later.
- Next, use a knife and cut 2 lbs of rotisserie chicken meat into bite-sized pieces. Set aside.
- Next, gather up the rest of the ingredients for easy access. You’ll need 1 tbsp of oil, 2 tbsp unsalted butter, 1/2 tsp salt and pepper, and 1 tsp of Italian seasoning, 1/4 cup of all purpose flour, and 1/4 cup of whole milk.
- For your dumplings whisk together 2 cups of self-rising flour and 1 tsp Italian seasoning in a large mixing bowl. Set aside 3/4 cup of milk and 4 tbsp of unsalted butter to be added in later.
- Next, prepare a homemade broth by adding 8 cups of water to a pot and heat over medium heat. Add in 2 tbsp reduced sodium roasted chicken bouillon and stir until combined. Let the mixture come to a boil, then remove from heat and set aside for later. Alternatively you can use store-bought chicken broth and skip this step, but I personally love the flavor that chicken bouillon adds and I find this method is cheaper and so easy to make.
- Next, add 1 tbsp oil and 2 tbsp butter to a large Dutch oven pot or stock pot. Cook over medium heat until the butter has melted. Next add in the diced onion and carrots and cook over medium heat for 5 minutes, or until the veggies have softened.
- Add 1/4 cup of all-purpose flour to the veggies and stir to combine. Next, pour in the chicken broth and bring to a boil. Cook the broth on medium heat for 8 minutes until it is frothy and slightly thickened.
- Stir in the diced chicken and add in the seasonings. Pour in 1/4 cup of milk and stir to combine.
- Lower the heat to low and let the broth simmer while prepare your dumpling mixture.
- Melt 1/2 stick of unsalted butter and add in the flour mixture. Pour in 1/2 cup of milk and use a spatula to stir together. When a small amount of flour remains showing, add in the the remaining milk and stir until just combined being careful to not overmix.
- Using a small cookie scoop or 2 spoons, begin dropping the dumplings into the pot, leaving space in between. Try to make all of the dumplings around the same size so they will cook uniformly.
- Use a spatula and gently press the dumplings down into the broth. Cover the pot with the lid and let simmer on low for 15-20 mins. Remove lid, and test for doneness using a toothpick or fork. If it comes out clean or with just a few small crumbs they are done. If they stick or still seem doughy in the center gently press the dumplings down into the broth, put the lid back on, and cook 5 more minutes. The amount of time it will take depends on the size of your dumplings and the heat of your broth. If using a small cookie scoop it usually takes closer to 20 minutes but if making smaller ones with a spoon it may only take 15.
- Stir and let the chicken and dumplings cool for 10-15 minutes before serving. Enjoy!
Notes
- Veggies and chicken can be diced and prepped ahead of time.
- I use/recommend the low-sodium chicken bouillon, but if it is unavailable, you can use the regular one and omit/adjust the salt down if needed.
- Store leftovers covered in the fridge for up to 3 days.
More Recipes You’ll Love
I hope you enjoyed today’s recipe for my Best Old Fashioned Chicken and Dumplings!
Do you love chicken and dumplings too? Let me know in the comments below!
Thanks for stopping by! – Cara
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On days when you miss home-cooked warmth or feel far from comfort, this post really hits the spot. It reminded me of being in Kathmandu during the Pokhara-Chitwan tour—sitting in Basantapur, enjoying Newari bara, daal bhat, and all those soulful local dishes. That same cozy, satisfying feeling—just beautiful.