Chicken, carrots, celery, onions, butter, flour, milk, and tender Bisquick dumplings simmered in a creamy broth.
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There are days when nothing sounds good. Not takeout. Not leftovers. Not even that frozen pizza you swear you’re saving for emergencies. And then there are days when Homemade Chicken and Dumplings pops into your head and suddenly… everything feels a little more manageable.
This is that kind of recipe. Old-fashioned chicken and dumplings. Creamy. Cozy. Soft dumplings floating in a rich, savory broth with tender chicken and vegetables. It’s not flashy. It’s not trendy. But wow, does it do its job. If comfort food had a resume, this would be at the top.
This Homemade Chicken and Dumplings recipe takes me straight back to the kind of days where everything felt a little slower. Cold evenings. Shoes kicked off by the door. Someone asking, “What’s for dinner?” when you’re already tired. Sound familiar?
I remember the first time I made chicken and dumplings on my own. I was convinced it had to be complicated—something only grandmas or church ladies with handwritten recipe cards could pull off. Turns out, I was wrong. Very wrong. Once I realized you could make a truly old-fashioned chicken and dumplings recipe with rotisserie chicken and Bisquick, I felt like I’d unlocked a secret level of adulthood.
Now, I make this whenever life feels loud. When everyone’s hungry. When the weather’s gloomy. Or honestly, when I just need a meal that feels like someone’s taking care of me for a change. And every single time, it delivers.
Why you’ll Love this Homemade Chicken and Dumplings?
There are a lot of chicken and dumplings recipes out there, but this one hits differently. First, it’s fast for a comfort food classic. No all-day simmering. No complicated steps. You still get that rich, creamy broth, but without babysitting a pot all afternoon.
Second, the dumplings. They’re soft. Pillowy. Not doughy, not dense. Just tender enough to soak up the broth without falling apart. And the soup itself? Loaded with chicken, carrots, celery, and onion in a creamy base that feels indulgent without being heavy. It’s the kind of Homemade Chicken and Dumplings that people go quiet while eating. Always a good sign.
Ingredient Notes
Before you start, let’s talk ingredients—because simple doesn’t mean careless.
- Rotisserie Chicken – This is a lifesaver. It adds flavor and cuts prep time way down. You can cook and shred chicken breasts, but I won’t judge if you don’t.
- Better Than Bouillon – This gives the broth a deep, savory flavor without needing hours of simmering. It’s doing a lot of heavy lifting here.
- Butter – Butter builds the base flavor. Don’t rush this step. Let the veggies soften slowly so everything tastes richer.
- Carrots, Celery, Onions – Classic trio. They add sweetness, depth, and that unmistakable “this smells like home” aroma.
- Flour & Milk – These create the creamy texture without turning the soup into glue.
- Bisquick – I know, I know. But trust me. It makes dumplings easy and consistent, which is exactly what you want on a busy night.
- Seasonings – Italian seasoning might feel unexpected, but it works. Subtle. Cozy. Familiar.
How to Make Homemade Chicken and Dumplings?
Step 1: Let’s Build the Broth
Start by mixing your water and Better Than Bouillon to create a quick chicken broth. Heating it first helps everything come together faster later, and honestly, it already smells good at this point.
Step 2: Cook the Vegetables
In a large stockpot, melt the butter and add the carrots, celery, and onion. Let them cook slowly, stirring often. This step matters more than you think. You’re building flavor here, not rushing dinner.
Step 3: Thicken Things Up
Sprinkle the flour over the vegetables and stir well. It’ll look a little strange at first—thick and pasty—but that’s normal. Slowly add the broth, stirring constantly, and bring everything to a gentle boil.
Step 4: Add the Chicken and Creaminess
Stir in the shredded chicken, seasonings, salt, and milk. Lower the heat and let it simmer while you make the dumplings. At this point, the soup already feels like real chicken and dumplings.
Step 5: Make the Dumplings
Mix the Bisquick with the seasonings, then gently stir in the milk. Don’t overmix—this is where people mess up. Let the dough rest for a minute so it relaxes (same, honestly).
Step 6: Drop and Simmer
Scoop the dumpling dough into the simmering soup, leaving space between each one. Cover the pot and let them cook gently. No peeking. They need steam to fluff up.
Step 7: Finish Cooking
Carefully flip each dumpling and cook uncovered for a few more minutes. They should be tender, puffy, and cooked through. If one breaks? It’s fine. Happens to the best of us.
Storage Options
This Homemade Chicken and Dumplings stores beautifully. Keep leftovers in an airtight container in the fridge for up to 3–4 days. The dumplings will absorb more broth as it sits, so add a splash of milk or broth when reheating. Freezing is possible, but the dumplings soften quite a bit—still tasty, just different.
Variations & Substitutions
One of the best things about chicken and dumplings is how forgiving it is.
- Use cooked turkey instead of chicken
- Add peas or corn for extra veggies
- Swap milk for half-and-half for richer broth
- Use homemade dumplings if you’re feeling ambitious
- Add black pepper or a pinch of paprika for warmth
Ever tweak a recipe because you felt like it needed something? Same energy.
What to Serve With Homemade Chicken and Dumplings?
Honestly? This dish can stand on its own. But if you want to round it out, serve it with crusty bread, biscuits, or a simple green salad. Something light on the side balances the richness nicely. And yes, seconds are basically guaranteed.
FAQ:
Can I make this ahead of time?
Yes, but the dumplings soak up broth as it sits. Add extra liquid when reheating.
Why are my dumplings dense?
Usually from overmixing the dough or cooking too aggressively. Gentle heat is key.
Can I use canned biscuits instead of Bisquick?
You can, but the texture will be different. Still good—just not quite the same.
If you’re craving something warm, filling, and deeply comforting, this Homemade Chicken and Dumplings recipe is always the right answer. Try it on a night when you need a win—and tell me, did it hit the spot for you too?
Homemade Chicken and Dumplings
Ingredients
For the Soup
- 3 –4 cups shredded rotisserie chicken or 2 large chicken breasts cooked and shredded
- 8 cups water
- 4 tbs Better Than Bouillon Chicken
- 4 tbs salted butter
- 4 carrots halved lengthwise and diced
- 4 celery stalks diced
- 2 small yellow onions finely diced
- 1/2 c all-purpose flour
- 1 c milk
- 1 tsp Italian seasoning
- 1 tsp salt
- 1 tsp garlic powder
- 1 tsp onion powder
For the Dumplings
- 2 c Bisquick baking mix
- 1 tsp salt
- 1 tsp garlic powder
- 1 tsp Italian seasoning
- 2/3 c milk
Instructions
Prepare the Soup
- In a large microwave-safe bowl, combine the water and Better Than Bouillon to create the chicken broth. Microwave for 3 minutes, then remove and stir until fully dissolved. Set aside.
- In a large stockpot over medium heat, add the butter, carrots, celery, and onions. Stir to combine and cook for approximately 10 minutes, stirring frequently, until the vegetables soften and the onions become translucent. Take care to avoid browning.
- Sprinkle the flour evenly over the vegetables and stir well to coat. Gradually add the prepared chicken broth while stirring continuously. Bring the mixture to a gentle boil.
- Add the shredded chicken, Italian seasoning, garlic powder, onion powder, salt, and milk. Stir until fully combined. Reduce the heat to low and allow the soup to simmer while preparing the dumplings.
Prepare the Dumplings
- In a separate bowl, combine the Bisquick, salt, garlic powder, and Italian seasoning. Gently toss to distribute the seasonings evenly.
- Slowly drizzle the milk into the mixture, stirring gently just until incorporated. Do not overmix. Allow the batter to rest for 1–2 minutes.
- Using a 1½-tablespoon cookie scoop, carefully drop the dumpling batter into the simmering soup, leaving space between each dumpling to allow for expansion. Cover the pot with a lid and simmer on low heat for 15 minutes.
- Carefully turn each dumpling without breaking them apart. Continue to cook uncovered for an additional 2–3 minutes, or until the dumplings are fully cooked through.
- Remove from heat and serve immediately. Garnish with chopped parsley if desired. This recipe yields approximately 12 dumplings.
Notes
