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Chicken and Dumplings Recipe: A Comforting Classic Dish

This cozy Chicken and Dumplings recipe brings all the heartwarming flavors of a classic comfort meal into one pot. Tender shredded chicken, rich creamy broth, and soft, pillowy dumplings come together for a soul-soothing dish that feels like a hug in a bowl. Perfect for chilly nights, family dinners, or anytime you crave something comforting and filling.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 6 servings (about 12 dumplings)
Course: Dinner
Cuisine: American Comfort Food
Ingredients Method Notes

Ingredients
  

For the Chicken Soup:
  • 3 to 4 cups shredded rotisserie chicken or 2 large cooked chicken breasts
  • 8 cups water
  • 4 tablespoons Better Than Bouillon Chicken
  • 4 tablespoons salted butter
  • 4 carrots halved lengthwise and diced
  • 4 celery stalks diced
  • 2 small yellow onions finely diced
  • 1/2 cup all-purpose flour
  • 1 cup milk
  • 1 teaspoon Italian seasoning
  • 1 teaspoon salt
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
For the Dumplings:
  • 2 cups Bisquick
  • 1 teaspoon salt
  • 1 teaspoon garlic powder
  • 1 teaspoon Italian seasoning
  • 2/3 cup milk

Method
 

  1. Prepare the Broth:In a large bowl, combine 8 cups of water with Better Than Bouillon. Microwave for 3 minutes, stir well, and set aside.
  2. Cook the Vegetables:In a large stockpot over medium heat, melt butter. Add carrots, celery, and onions. Cook for 10 minutes, stirring occasionally until softened.
  3. Build the Base:Stir in flour to coat the vegetables. Slowly add the prepared broth, stirring until well combined. Bring to a gentle boil.
  4. Add Chicken and Seasonings:Stir in the shredded chicken, milk, Italian seasoning, salt, garlic powder, and onion powder. Reduce heat and let the soup simmer on low.
  5. Make the Dumpling Dough:In a separate bowl, whisk Bisquick, salt, garlic powder, and Italian seasoning. Gradually stir in milk until just combined. Let rest for 1–2 minutes.
  6. Drop the Dumplings:Use a cookie scoop or spoon (about 1.5 tablespoons) to gently drop dumpling dough into the simmering soup. Space them out — they will expand while cooking.
  7. Steam the Dumplings:Cover the pot with a lid and let simmer for 15 minutes on low heat. Do not lift the lid during this time.
  8. Finish Cooking:Carefully flip each dumpling and cook uncovered for another 2 to 3 minutes. Test with a toothpick — it should come out clean.
  9. Serve:Ladle into bowls and garnish with chopped parsley if desired. Serve hot and enjoy!

Notes

  • For extra richness, substitute half-and-half or heavy cream for the milk.
  • Add frozen peas or corn during the final 5 minutes of simmering for a veggie boost.
  • The dumplings will steam and expand—avoid overcrowding or stirring once added.
  • Leftovers can be stored in the fridge for up to 3 days and reheated gently on the stove.