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Easy Chicken and Dumplings from Scratch

This Chicken and Dumplings recipe is SO EASY to make from scratch if you use rotisserie chicken and store-bought broth! It's a fast, easy comfort food to make on busy nights. The fresh thyme in the dumplings sets it over the edge.

Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
Servings: 4 servings
Calories: 433 kcal
Course: Soup
Cuisine: American

Ingredients

  • 4 tablespoons butter divided
  • 2 carrots diced small
  • 2 stalks celery plus their leaves diced
  • 1 onion diced
  • 1 1/4 cup all-purpose flour divided
  • 4 cups low sodium chicken stock/broth
  • 1 cup whole milk divided
  • 1 teaspoon kosher salt
  • 1 teaspoon baking powder (see notes)
  • 1 teaspoon chopped fresh thyme leaves or 1/2 teaspoon dried, plus more for garnish
  • 2 cups cooked diced or shredded chicken
  • extra salt and pepper

Instructions

    Cup of Yum
  1. Sauté the carrots, celery, and onions in 2 tablespoons of the butter in a large pot over medium high heat until softened a bit and beginning to brown (about 3 minutes).
  2. Add 1/4 cup flour, stir to coat.
  3. Add chicken broth (4 cups) and bring to a boil.
  4. Turn the heat down to simmer and add 1/2 cup milk and the chicken. Season with salt and pepper.
  5. Meanwhile, to make the dumplings, mix together the remaining 1 cup of flour, 1 teaspoon salt, 1 teaspoon baking powder, and 1 teaspoon fresh thyme leaves. Stir in the remaining 2 tablespoons of butter, melted, until flour mixture is crumbly looking. Add the remaining 1/2 cup of milk and stir until JUST combined. Do NOT over mix, or your dumplings may be dense.
  6. Add spoonfuls of the dumpling mixture to the simmering pot- I recommend using a small cookie scoop for this (a tablespoon can also be used).
  7. Cover and simmer on low for 15 minutes, or until dumplings are fluffy, cooked, and float to the top. No peeking!
  8. Serve garnished with extra fresh thyme and fresh ground pepper, if desired.

Notes

  • If you are sensitive to salt, cut the salt in the dumplings in half, as they are quite salty. I like them that way, but some readers have recommended taking the amount of salt down. Also, if you are using fine grain salt instead of kosher, use 3/4 teaspoon, as 1 teaspoon will be too much.
  • Make sure your baking powder is fresh. Baking powder often isn't good after a year of opening it. If you find your dumplings are dense and not fluffy, this may likely be the culprit.
  • Readers have commented that this recipe doesn't make as much as they would like. Please double it if you and your family have a big appetite!
  • You can freeze the leftovers, or double the batch and freeze one for later in an airtight container for up to 6 months.
  • If you prefer a really thick base, you can add 1-2 more tablespoons of flour to the veggies before adding the broth and milk.
  • If you don't like thyme, you can use other herbs- parsley, oregano, or even dill- or leave them out entirely.
  • Feel free to add more veggies toward the end of cooking, such as frozen peas or corn, or a few handfuls of baby spinach.
  • I love making this in a Dutch Oven, because it stays hot for a while if dinner is ready early. The one in the photos is a Cuisinart 5.5 qt. Oval Dutch Oven but lately I've been recommending the Lodge Dutch Oven.
  • The provided nutrition information does not include any added sodium from seasoning to taste, any optional ingredients, and it does not take brands into account. Feel free to calculate it yourself using this calculator or by adding the recipe to Yummly.

Nutrition Information

Serving 1.5cups Calories 433kcal (22%) Carbohydrates 39g (13%) Protein 25g (50%) Fat 18g (28%) Saturated Fat 9g (45%) Cholesterol 88mg (29%) Sodium 1645mg (69%) Potassium 709mg (20%) Fiber 2g (8%) Sugar 5g (10%) Vitamin A 5595IU (112%) Vitamin C 21.1mg (23%) Calcium 160mg (16%) Iron 3.5mg (19%)

Nutrition Facts

Serving: 4servings

Amount Per Serving

Calories 433

% Daily Value*

Serving 1.5cups
Calories 433kcal 22%
Carbohydrates 39g 13%
Protein 25g 50%
Fat 18g 28%
Saturated Fat 9g 45%
Cholesterol 88mg 29%
Sodium 1645mg 69%
Potassium 709mg 15%
Fiber 2g 8%
Sugar 5g 10%
Vitamin A 5595IU 112%
Vitamin C 21.1mg 23%
Calcium 160mg 16%
Iron 3.5mg 19%

* Percent Daily Values are based on a 2,000 calorie diet.