Friday, December 18, 2020

Chicken and Dumplings in 30 Minutes + VIDEO

Chicken and Dumplings is an amazing meal of tender chicken, veggies and homemade dumplings! Make this one pot recipe in just 30 minutes!

titled image (shown: red bowl of homemade chicken and dumplings)
Comfort foods are a popular choice this time of year, but many of the popular favorites take a while to make.

Another great recipe to make for serious comfort food is Instant Pot beef stew. It's perfect for a Sunday afternoon meal.

Or, make your family the best meatloaf ever (seriously, it IS!). The balsamic glaze is crazy delicious.

But when you're short on time and you want comfort food fast, make this chicken and dumplings recipe. It's our favorite, and I am sure it will be yours too!

chicken and dumplings in Dutch oven on a stove top

You’ll love making this meal from scratch because it tastes so much better.

Sure, cream of chicken soup is convenient, but the preservative taste takes so much away from the wonderful chicken flavor.

The fact that the meal goes from prep to plate in 30 minutes means it's a recipe that you won't mind making either.

homemade dumplings cooking in a pot

This is a delicious thick, rich, and creamy stew. It’s full of flavor, with large chunks of chicken, peas, carrots and delicious dumplings.

If you grew up enjoying this chicken dinner, you’ll love this version even more.

Chicken and Dumplings Recipe Ingredients


Notes and Substitutions
  • Chicken- You can substitute boneless skinless chicken thighs if you prefer dark meat chicken. Or, switch the chicken out for turkey cutlets instead.

If you are in a huge hurry, you can substitute raw chicken for rotisserie chicken or cooked chicken or turkey leftovers.
  • Broth- Feel free to use stock instead of broth. If you're out of chicken broth, vegetable stock works just fine.
  • All-purpose flour- If you need a gluten-free option, swap this ingredient out and use gluten-free all-purpose flour instead.

bowl of creamy chicken and dumplings

Kitchen Tools You'll Need:
  • Large Soup Pot or Dutch Oven - When you are cooking a quick meal, it is easier to use a wide pot like a Dutch oven. This allows the pot to get more contact with the burners, resulting in a more even cooking temperature.
  • 1-tablespoon scoop - One of my favorite kitchen tools. I have had mine for over 10 years! I use it when I make dumplings, Cheddar Bay biscuits, 2 bite cookies, cocktail meatballs, freezing tomato paste, and so much more!

Chicken and Dumplings Recipe Video


Watch our video at the top of this post to see how easy the recipe is to make!

How to freeze chicken and dumplings
This dish is very freezer-friendly! When reheating, defrost and then reheat in a pot over low heat, stirring occasionally until it is warmed through.
  1. Prepare the recipe as written and allow it to come to room temperature before transferring it to freezer-safe containers.
  2. Divide the soup into the size containers you will use when defrosting. Leave room at the top. We use 2-cup containers and 4-cup containers.
  3. Divide the dumplings into the containers.
  4. Place a piece of plastic wrap over the top of the soup, under the lid, to help prevent freezer burn. Seal and freeze.
  5. To thaw, allow to defrost in the refrigerator and reheat on the stovetop on low heat adding a little milk or cream as needed.

Best of all, it’s such a simple recipe to prepare, you can make it any day of the week. As a result, you will never have to wait until the weekend to enjoy this comfort food!

Enjoy!

With love from our simple kitchen to yours.


Do you  love TSRI?  Don't miss another recipe. Subscribe to The Slow Roasted Italian by Email and receive new recipes in your inbox every day!

Don't miss a thing! Follow us on Facebook | Twitter | Pinterest | Instagram

close up photo of a dish of chicken and dumplings

Other Quick and Easy Soup Recipes to Make




This recipe post was originally published in November 2012. A video was added and the post was republished on December 18, 2020.




Yield: 8 (1 cup servings)
Author: Donna Elick
Chicken and Dumplings in 30 Minutes

Chicken and Dumplings in 30 Minutes

Chicken and Dumplings is an amazing meal of tender chicken, veggies and homemade dumplings! Make this one pot recipe in just 30 minutes!
Prep time: 5 MinCook time: 25 MinTotal time: 30 Min

Ingredients

  • 4 cups chicken broth
  • 1 cup water
  • 2 tablespoons unsalted butter
  • 2 teaspoons poultry seasoning
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1 teaspoon kosher salt
  • 1 teaspoon dried parsley
  • 1 teaspoon dried basil
  • 1/2 teaspoon black pepper
  • 1 pound boneless, skinless chicken breast
  • 1 cup all-purpose flour
  • 3 cups milk
  • 2 cups frozen peas and carrots
Dumplings
  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon kosher salt
  • 1 tablespoon butter (softened)
  • 1 cup milk

Instructions

  1. In a heavy bottomed Dutch oven or large wide pot, over medium heat, add chicken broth, water, butter and all seasonings (poultry seasoning, onion powder, garlic powder, salt, parsley, basil, and pepper). Cover and bring to a boil.
  2. Meanwhile, cut chicken breast into bite sized pieces. Add to the pot. Stir to combine and cover.
  3. In a sealable container (such as a large mason jar) combine flour and milk. Seal tightly and shake vigorously to combine well. You will create a smooth flour mixture for thickening your sauce called a slurry. Slowly pour the slurry into the pot, stirring constantly. Add frozen vegetables and cover.
  4. Meanwhile combine dumpling ingredients in a medium bowl. Mix well with a fork. Remove cover from the soup pot and stir well.
  5. Drop dumplings into the soup one tablespoon at a time, use a 1 tablespoon scoop to make it even easier. Reduce heat to simmer, cover and cook until soup is thick enough to coat the back of a spoon, about 10 minutes.


titled photo (and shown): 30 Minute Chicken and Dumplings Recipe

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

111 comments:

  1. I made this and this was SO GOOD! YUM! We added about half cup of fresh corn and peas to the recipe.

    ReplyDelete
    Replies
    1. Corn and green beans are an awesome addition to this recipe. So happy you loved it.

      Best,

      Donna

      Delete
    2. How many does this serve?

      Delete
    3. Just made this recipe and it was delicious. Easy to make and the family love. This will be one of my go to meals. Thanks for sharing.

      Delete
    4. I did not have peas, but I did have beets & carrots. The dish was pink for a bit, then mellowed to a normal color-Lol. Very tasty, hearty winter dish. Thank you!

      Delete
  2. This was very good, made it last Sunday. Will definitely make it again, thanks for the recipe!

    ReplyDelete
  3. Made this last night for my family. It was a hit. Used mixed vegetables and also added parsley and thyme to the dumplings. Will be making again and have shared the recipe with friends and family.

    ReplyDelete
  4. The broccoli cheddar with chicken and rice soup looks delicious, but I will chop the broccoli into smaller pieces; personal preference. Thank you for this awesome recipe. You take such beautiful photos of your recipes.

    ReplyDelete
  5. I'm a southern girl who has made lots of chicken and dumplings. I have just never put vegetables into my dumplings. I guess its just where I am from.

    ReplyDelete
    Replies
    1. I agree. That is a northern dish. You don't put vegetables or the seasoning they use. The dumplings are rolled out thin. This would probably be a good soup recipe
      But not what I think of as dumplins.

      Delete
    2. I am an old southern girl and I always add carrots and celery to my dumplings.

      Delete
    3. I can't stand rolled dumplins!!! You roll biscuits and drop dumplins. But I'm not used yup the veggies or all those seasonings either. I'll try anything once, and this is OK, but after trying with the veggies, the whole family prefers it without!

      Delete
    4. Yeah. We never used vegetables either but have had it that way and it was good. Cannot make mine like my momma though. We use a biscuit recipe.

      Delete
  6. Does anyone have problems printing off the recipe. I even post to Pinterest and even then I can't print the recipe. Help

    ReplyDelete
    Replies
    1. copy & paste to your word document, then print.

      Delete
    2. I open the page in Safari then press the print button.
      Prints wirelessly no problem.

      Delete
    3. you can also put the cursor on the recipe click on it and move it down it will hi-light it, then right click and choose copy then go to your desk top or your place of choice, then right click on the mouse again and choose paste

      Delete
    4. I just screenshot all my recipes...tht way I have Them in my photos..:)

      Delete
    5. can we make it in a slow cooker ?

      Delete
  7. Try going on the picture of the recie
    pe you want and it should pop up then click print...I jus did it and it worked good luck.

    ReplyDelete
  8. To Helen If I cant get it to print, I cut and copy it to word and then print it

    ReplyDelete
  9. Is the chicken pre-cooked before adding to the recipe?

    ReplyDelete
    Replies
    1. I was wondering the same thing!

      Delete
    2. No, it cooks in the broth. =)

      Delete
    3. I would suggest cooking the chicken before putting it into the broth. I always boil mine; you dont want the chicken to be under cooked.

      Delete
    4. I would cook the chicken in some broth first then add to the recipe in the


      pot !



      Delete
    5. You can use already cooked rotisserie chicken that you can buy out of your grocery store deli

      Delete
  10. Is the chicken supposed to be cooked first????

    ReplyDelete
  11. how many calories per serving?

    ReplyDelete
    Replies
    1. According to my recipe nutrition calculator, per 1 cup (8 oz) serving there are 329 calories per serving and 33 grams of carbs

      Delete
  12. I made it today and I really liked it, but to my husband it seemed that the dumplings and the chicken were a bit raw. To me they were OK. How do I know everything is cooked?
    I did notice that the chicken was extremely tender, maybe because of the milk, and I guessed the dumplings were OK because they were floating like the Italian gnocchi.

    ReplyDelete
    Replies
    1. I would suggest using precooked chicken. I wouldn't trust it to get cooked good enough in the broth. I always used precooked.

      Delete
  13. can you make the recipe ahead of time and add the dumplings say a day later/

    ReplyDelete
  14. Can the dumplings be "rolled out and cut"? I've never had success with "drop dumplings". They're always soggy. Thanks!

    ReplyDelete
    Replies
    1. I have not tried this recipe with those kind of dumplings. If you add more flour they would be rollable. Give it a try and let us know how it goes. Enjoy!

      Delete
  15. Making as we "speak " my Dutch oven is a tad too small I think....the dumplings are WAAYYY Big!! I took some sauce out..and am continuing to cook

    ReplyDelete
  16. Just like my southern family has always made, except we don't add veggies. These are real dumplings. So many recipes call for rolled dumplings, which I consider noodles, or add an egg, which makes them heavy, in my experience. These are perfect.

    ReplyDelete
    Replies
    1. Holli@TheSlowRoastedItalianFebruary 27, 2018 at 6:11 AM

      Thanks so much!

      Delete
  17. My family loved it. My daughter said it tasted like a chicken dinner. I used frozen carrots, peas, corn, and greenbeans. I called it chicken pot pie soup...lol. Very good!

    ReplyDelete
    Replies
    1. Holli@TheSlowRoastedItalianFebruary 27, 2018 at 6:10 AM

      We are happy to hear that! So glad you enjoyed it!

      Delete
  18. It is really fast, very good recipe!

    ReplyDelete
  19. MY DUMPLINGS ALWAYS TURN OUT DOUGHY WITH NO REAL FLAVOR .I USE POULTRY SEASONING ,SALT PEPPER S/P AND LITTLE BIT OF EXTRA BAKING POWDER I ALWAYS PUT TEASPOON OF DUMPLING MIX AND THEY DONT SEEM TO WANT TO PLUMP UP EVEN AFTER 15-20 MIN HELP..!!!!!

    ReplyDelete
    Replies
    1. Try not to add salt directly to the dumplings. You could be killing the yeast

      Delete
    2. There is no yeast in this recipe! How old is your baking powder?

      Delete
    3. Cover the pot and don't peak. Give the the heat and time they need alone

      Delete
    4. My granny would let the water boil

      Delete
  20. Grrrr. My dumplings were really, really chewy.... what did I do wrong??

    ReplyDelete
    Replies
    1. Haven't made this recipe, but I always use Grand's biscuits in my chicken & dumplings. I tear each biscuit into about 10 or more pieces. My mom always made her own drop dumplings and I never liked them -- too large and not done inside.

      Delete
    2. that's what I figured they would be inside because of there size everything else liiks good though think I will stick to my original dumplings though

      Delete
  21. made it as described! it was super yummy! Thank you for such a well written and easy to follow recipe that tastes as good as it looks!

    ReplyDelete
    Replies
    1. Holli@TheSlowRoastedItalianMay 13, 2018 at 6:30 AM

      Thanks so much! We are happy you enjoyed it!

      Delete
  22. Is there anyway to make this thicker????

    ReplyDelete
    Replies
    1. add 2 tablespoons corn starch and 2 tablespoon water mix and pour in for thicker soup

      Delete
  23. Thank you for your easy to read recipe. The preparation time was fast. The result was wonderfully delicious!

    ReplyDelete
  24. I didn't care for this. I added two tbsp of chicken bouillon because I thought it was very bland. I also put my dumplings in the over by the spoonful and baked them for 5 minutes so that they wouldn't be mushy. And while I didn't care for this recipe, my son said it was just "ok."

    ReplyDelete
  25. Made this tonight, waiting on fiance to get home. I got a little taste and I have determined that this is going to be the hardest wait of my life. Amazing, I love it.

    ReplyDelete
    Replies
    1. Holli@TheSlowRoastedItalianMay 17, 2018 at 11:45 AM

      We are so happy to hear that! I hope you didn't have to wait to long!

      Delete
  26. On the Slurry how much flour and how much milk do I use making it as we speak. Thank you !!!

    ReplyDelete
  27. How much flour and milk with the Slurry ?

    ReplyDelete
    Replies
    1. Recipe for dumplings is there. Read again

      Delete
  28. Saw this on Facebook and made it tonight! It was sooo good... Only thing I didn't have was the poultry seasoning.. mightve helped..

    ReplyDelete
    Replies
    1. Holli@TheSlowRoastedItalianMay 19, 2018 at 6:26 AM

      We are so happy you enjoyed it Emma!

      Delete
  29. I just made this, and although I was raised on a completely different Chicken and Dumplings, I really like it. I used rotisserie chicken and followed someone else's advice about the dumplings and added some poultry seasoning, garlic powder and parsley. I also found the broth a bit bland, so I added about a teaspoon of Better than Bouillon to it and it is delicious! Really good recipe. I am sure I will make it again!

    ReplyDelete
  30. Bland, didn't like the consistency much thicker than I like it. I have made chicken and dumplings many times and many different ways but I never heard of making a slurry to thicken it. When I have made it in the past with drop dumplings, the dumplings alone helped thicken it to the consistency I prefer. In my opinion the slurry, flour mix is too much and is what makes this recipe a miss for me. I also used chicken thighs instead of breast.

    ReplyDelete
  31. This recipe was awesome. We have enough for 2 more meals. My husband loved it too. love your recipes.

    ReplyDelete
    Replies
    1. Holli@TheSlowRoastedItalianMay 31, 2018 at 6:43 AM

      Thanks so much Shery Sullivan!! We are so happy you enjoyed it!

      Delete
  32. Oh, thank you for this! It was just perfect for a mid-week, warm the family up on a cold wintery night meal. They loved it! I used fresh carrots and added the peas near the end so they would stay bright green. The way the dumplings plumped and doubled in size was just what I’d hoped for and the poached chicken was really tender. I felt funny shaking the slurry up, but it was such a great trick! Thank you! I have added this to my recipe app and I’m very picky!!! : ) I’ll check out your other recipes now too!

    ReplyDelete
    Replies
    1. Holli@TheSlowRoastedItalianMay 31, 2018 at 6:36 AM

      Thanks so much Skinnygirleats!! We are so happy to hear you enjoyed it!

      Delete
  33. Made this last night, it was easy and delicious. I cut dumplings in half when they were half cooked and they were much better I think. Kids and I loved it and we'll be making it again!! Thanks!!

    ReplyDelete
  34. Made my own broth but used your dumpling recipe. Yummmmm Nice and tender! I do it a bit different then you I saute my veggies-carrots,celery,onion & fresh garlic in butter before adding the broth (I Use bouilon) I also use different spices-thyme,tarragon & sage.

    ReplyDelete
  35. Just made this tonight and it was delicious. What’s the best way to reheat thiis without ruining the dumplings?

    ReplyDelete
  36. For those having trouble getting the dumplings to rise or cook completely, cook uncovered for 6 minutes, then cover and cook for an additional 6. My grandmother taught me how to make dumplings and I still use her recipe to this day. But hers are huge and light as air. This is a very good recipe, though. If it’s too bland for you, it might be the stock you are using. Some are much better than others, and you just can’t beat homemade! I make and use my own or use powdered soup base and season like a mad woman. Lol

    ReplyDelete
  37. What size Dutch oven do you recommend? And any tips for tripling the recipe? I have 3lbs of chicken breasts that I'd like to use and an 8qt Dutch oven. Wondering if I can make that work!

    ReplyDelete
  38. Can you make it in a crock pot? If anyones tried it how many hours do you cook it for?

    ReplyDelete
  39. Aw, you made me miss my childhood so much when my mother also cooked fully-hot pot for everyone whenever someone in my family gets sick. I even hope to get sick in order to eat it because my mom didn't want to take hours to cook it in normal days xD. Now I can be confident telling her I just need 30 minutes to complete the whole dish. - Natalie

    ReplyDelete
  40. About the dumplings. Once you drop them in the soup close the lid (glass if you have one) tight and do not open until the dumplings float. The trick to light fluffy dumplings is the steam generated without opening the lid!

    ReplyDelete
  41. You got me with "no cream of anything soup" I am definitely going to make this. I cannot abide anything made with cream of chicken soup!

    ReplyDelete
  42. I am weird with chicken because I dont want it to be under cooked, so I always boil my chicken before putting it in the broth.

    ReplyDelete
  43. I made this soup and it was awesome. I didn't have enough dumplings in my soup everyone wanted the dumpling and little soup. Making it again today

    ReplyDelete
  44. This recipe just found my saved box! I always change up how I cook things, but the broth and gravy on this tonight is a keeper. I used chicken breasts and cut up biscuits for dumplings. But yummm! I've been trying to achieve this flavor and thick sauce without soups for months. Thank you!

    ReplyDelete
  45. My husband as did I enjoyed this recipe emensely. I cut it in half because it is only the two of us and i still have leftovers. I don't like peas si i only added carrots but i sliced and steamed fresh organic carrots to add and they were great Thank you for this great easy recipe. Sherri

    ReplyDelete
  46. I have this recipe on bookmark and use it over and over. My dumplings were gummy but I learned to make the dumpling dough first to let it rest. Also I have experimented with different veggies and seasonings but it's a great base recipe! Thank you!

    ReplyDelete
  47. Delish! I substituted Old Bay for poultry seasoning because it's what we had and should've halved the recipe because I'll be eating this for a month, but it's worth it, lol.

    ReplyDelete
  48. It was very thick to me. If I make it again, I wouldn't put as much flour to make the slurry.

    ReplyDelete
  49. I made this for dinner tonight and it was delicious! :)
    It needed a bit more salt than what was in the recipe but that's my own fault for not tasting as I go. I also added about a teaspoon of the poultry seasoning into the dumpling dough and I feel that elevated it a bit. Can't wait to try the leftovers tomorrow! Yummm!

    ReplyDelete
  50. Made this tonight for fussy eaters so no veggies but they all loved it and so did I thanks for a great and fast recipe

    ReplyDelete
  51. Could I use Pillsbury bisquits instead?

    ReplyDelete
  52. Made this using leftover chicken soup. Turned out great! Added parsley and garlic powder to the dumplings for more flavor. It was a big hit!

    ReplyDelete
  53. Do you think this would work with gnocchi instead of dumplings?

    ReplyDelete
  54. This looks very good however I have never thought of chicken and dumplings as soup. Also some of the comments seem to think this food is Southern. Its not.

    ReplyDelete
  55. Can you make this before you eat and just add dumplings in the day you eat it?

    ReplyDelete
  56. Hi! I made this last night and it was definitely a success...however, it didnt thicken up quite like I expected. What kind of milk do you recommend? Whole?

    ReplyDelete
  57. For those afraid the chicken won't cook in the broth - chicken BREAST cut into bite-sized pieces (less than 1") will cook in less than 5 minutes! Chicken thighs cut same will cook almost as fast. So don't understand how it could be "half raw" after 20 min. of cooking. Maybe you're just used to over-cooked meat.

    If your dumplings aren't cooking through, you may be making them bigger than called for. This is a measuring tablespoon, not a soup-type spoon, which can make dumplings twice as big. Also, don't lift the lid until time is up.


    ReplyDelete
  58. I am making this tonight for dinner, and my mouth is literally watering! It smells so good in the kitchen! Im almost done and cant wait to eat my bowl by the big picture window and watch the snow fall! Thank you!

    ReplyDelete
  59. I made this and it is delicious! I even made a small side pan with no chicken and used vegtable broth for my vegetarian granddaughter. The seasonings and vegetables made it extra special. I always made traditional chicken and dumplings and they are wonderful but these are extra special. My grandson has requested them for his birthday dinner on Sunday. Thanks for the recipe!

    ReplyDelete
  60. I made these twice and it turned out great both times. The third time though I couldn’t get the dumplings to thicken and they turned out undercooked. I went back to Double check the recipe compared to the ingredients I had left and I did put in the right amounts. It never did seem to want to thicken enough, so I put in some extra flour, which helped some. Still looked a little runny to me, but I thought maybe it was thick enough. Nope. Any idea where I could have gone wrong? It’s really bugging me that I can’t figure it out!

    ReplyDelete
  61. Made this tonight. SO GOOD!! Def going into normal rotation! The only thing I did different was add some minced garlic to the stew (because... garlic lol) and added a little Italian seasoning to the dumplings and let them cook an extra 15min or so because they didn't seem cooked through. Thank you for the recipe my family LOVED it!!

    ReplyDelete
  62. Looks delicious! I've always made chicken and dumplings the southern way, too. It's takes a lot longer and my daughter needs a quicker/easier way to make this. This will be a perfect option. I think I'll go with your recipe, too. Why take an hour or so cooking this when you can get just as good or better in only 30 minutes? Thank you for the recipe! I love your recipes. :)

    ReplyDelete
  63. While the recipe itself is tasty, my dumplings were also soggy, not cooked through after 10 minutes. Had to cook an additional 30 minutes. Any suggestions ?

    ReplyDelete
  64. Could this be done in a crock pot? What you think?

    ReplyDelete
  65. Taught my g-daughter this recipe to teach her how to read a recipe and cook it. Came out delicious.

    ReplyDelete
  66. Now it is holiday and I have a lot of time to cook whatever I want for dinner and your chicken dumpling soup recipe is always one of my favourite choice! Merry Christmas and Happy New Year!

    ReplyDelete
  67. I don't see a time for simmering with the raw chicken added. Can you elaborate for me on this?

    ReplyDelete
  68. Made this exactly as written tonight and we loved it! I have never been able to get flavoring in my drop dumplings but also have never used poultry seasoning. Definately helped. Thank you for sharing this!

    ReplyDelete
  69. Great recipe! I just finished it last night and the result was unexpected, my wife and daughter both liked it, which made me happy. Thanks for your recipe!!!

    ReplyDelete
  70. Thank you so much! I love this recipe; it is perfect as is. It is easy and perfect for a chilly evening. My daughter is gluten free, and I make some dumplings for her with gluten-free flour. They come out great, as do the ones made with regular flour. I would think you could substitute potatoes and other vegetables for chicken if you are vegetarian.

    ReplyDelete
  71. I use Bisquick for my dumplings. My mom always used it. Recipe is on their site. Comes out perfect every time.

    ReplyDelete
  72. OMGosh…. I made this tonight. (021221). The taste reminded me of the Chix & Dumplings we had growing up…. sooooo many years ago. We like our dumplings a bit on the smaller side so, next time, I’ll probably do them as gently rounded teaspoons but otherwise, JUST DELICIOUS. Will share this to my FB page.

    ReplyDelete
  73. DELICIOUS!!! So glad I found this recipe, thank you! It is so creamy and divine!

    ReplyDelete

If you really like a post, please Facebook and give it a THUMBS UP or Pin It on Pinterest!

We love to hear your comments and hear when you have used a recipe. ❤ ❤ ❤