This chicken and dumplings recipe is an easy way to make chicken and dumplings like mom and grandma used to make! It’s a warm and savory comfort food, and a perfect meal for winter! This recipe is in volume 1 of our Dining On A Dime Cookbook!
There’s something timeless about a steaming bowl of chicken and dumplings! It’s simple, filling, and tastes like it came straight from Mom or Grandma’s kitchen. This easy chicken and dumplings recipe brings all that comfort to the table without a lot of fuss or expensive ingredients.
What makes this recipe so practical is how simple it is! With just a few pantry staples—chicken broth, cooked chicken or turkey, celery, carrots, and basic seasonings—you can have a hearty meal on the table fast. It’s a perfect way to use up leftover chicken or turkey, turning yesterday’s dinner into today’s warm and satisfying comfort food.
Here’s the process (Full Recipe Below):
Start by combining the broth, chicken, celery, carrots, bay leaf, and parsley in a Dutch oven. Bring everything to a gentle boil so the flavors can blend together. While that’s simmering, stir up the dumplings. The baking mix keeps things easy and dependable. Just add thyme, parsley, and milk, stirring until the dough is just moistened. Be careful not to overmix—this helps keep the dumplings light and tender.
Drop spoonfuls of dough straight into the boiling broth. Let them cook uncovered for 10 minutes, then cover the pot and cook another 10 minutes. And here’s the key: don’t peek! Lifting the lid releases steam and can leave you with soggy dumplings instead of fluffy ones.
When they’re done, remove the dumplings with a slotted spoon, discard the bay leaf, and ladle the rich broth and vegetables over the top. In about 30 minutes, you’ll have a comforting, homemade meal that tastes like it took all day—simple, budget-friendly, and absolutely delicious.
This Easy Chicken and Dumplings recipe is from Volume 1:
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My family LOVES this recipe! I tried to make chicken and dumplings 10 years ago and it was awful! I’ve made your recipe twice, and hubby thought it was perfect. He’ll start peeking around the pot with 5 minutes to go – I can hear him 🙂
Thanks for your great, cost saving recipes. Everything we’ve made from your cookbook has been a success!
Can you roll these dumplings out for more of a “thick” noodle? Thanks for the recipe.
You probably can’t because this is a very sticky dough because it is a drop dumpling. If you would like more of a noodle here is our Homemade Noodle Recipe.
Hi Tesesa. I used a cookie dough scoop for my dumplings.
PRO TIP : Just REMEMBER to dip ur scoop in soup first before scooping – so batter doesn’t stick
This looks amazing! I was wondering if you could use the gluten free baking mix for the dumplings? Thanks!
You can use it but remember it will not have the same texture are using regular flour.
My family made this yesterday and the flavor was wonderful. The only problem is that the pan ran out of liquid pretty fast and the meat and vegetables burned. I ended up salvaging all that I could and baked it in the oven to finish out the dumplings. Do you ever have this problem and if so how do you fix it? I used it from your cook book.
I have never had this happen before. You might have had the burner up to high and need to turn it down to a med. heat while you are cooking it the 20 mins. and not have it at a hard rolling boil the whole time. Also all you need to do too is add another cup of broth if you need to.
Thank you we will try it again this way.
I’m so pleased to announce to you, Tara and Mike, that this was rated as “The best, even better than your chicken dumpling soup!”. I prepared the chicken parts/4 cups water/spices in the I.P. for 14 minutes/high, chunked the cool meat, added the I.P.broth and prepared the rest of your recipe. I started at about 11:00 a.m. and we ate just after 12:30. Your prepped ahead baking mix (pg 80) is wanderful. Blessings to all of your loved ones and you for this day, amen!