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Chicken and Dumplings

(46 Votes)
Chicken and Dumplings
30 Min

This dish tastes like it takes all day to prepare but, the truth is, it comes together in a snap! You're going to love this recipe for Chicken and Dumplings because it's all the old-fashioned, warm, and cozy flavor with almost no time and effort at all! This one-pot wonder is going to really hit the spot.

What You'll Need

  • 3 celery stalks, sliced
  • 2 carrots, sliced
  • 8 cups chicken broth (see Note)
  • 1/2 teaspoon poultry seasoning
  • 1/4 teaspoon black pepper
  • 2 cups biscuit baking mix (see Note)
  • 2/3 cup milk (see Note)
  • 3 cups chopped cooked chicken

What to Do

  1. Coat a soup pot with cooking spray and heat over medium-high heat. Add celery and carrots; saute 6 minutes, or until tender. Stir in broth, poultry seasoning, and pepper; bring to a boil.
  2. Meanwhile, in a medium bowl, stir together biscuit mix and milk until blended. Turn dough out onto a heavily floured surface; roll or pat dough to 1/8-inch thickness. Cut into 1- x 3-inch strips.
  3. Drop strips one at a time into boiling broth. Cover, reduce heat to low, and simmer 8 to 10 minutes, or until dumplings are cooked through, stirring occasionally. Add chicken and stir until heated through, 3 to 4 additional minutes. Serve immediately.

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Sorry those are pasta strips. When I make Dumplings I use Bisquick Mix then when it is like dough I take a spoon and get some on it and with another spoon slide it in the pot .

I drop the biscuit mix in like drop biscuits. Light and fluffy!

I have been making chicken and dumplings for years (recipe from an 'olde' southern gal. I have used Bisquick but we all like self rising flour better. Mix it the same way you do the Bisquick. But one thing I do differently is after cutting the rolled dough I pull it apart into smaller pieces as I am dropping it into the broth. AND I LOVE a little dried dill added to the broth while it is cooking. YUM!!!

I haven't made this recipe. I have made one called Shortcut Chicken 'n' Dumplings from the Mr. Food's Simple Southern Favorites Cookbook by Art Ginsburg,(may he rest in peace) and that recipe is delicious. It uses 10 count biscuits cut into quarters for the dumplings. Maybe you could post that recipe for the people

Do you have the nutritional value for this dish?

Hi there! We are currently working on adding Nutritional Information to all of our recipes. Meanwhile, you can visit our other website, where we provide the complete Nutritional Information for each recipe. Or, you can visit a website such as and use its Nutritional Information calculator. Enjoy!

Hi, I'm wondering how do I substitute biscuit baking mix with coconut flour?

Unfortunately, we do not have an answer to this question. Biscuit baking mix has ingredients in to make it rise, and we're not sure what the combination would be if you're using coconut flour.

YUMMY! This was so easy! Used my frozen slow cooked chicken. So much easier than chicken soup from scratch

For the chicken and dumpling soup best follow the directions on the bisquick Box which is 10 minutes uncovered light boil and 10min. Covered. They come out perfect. Also Rachel Rae puts tarragon a littledijon mustard and a little cream (opt.). Its really good. Also I dont use canned soup I use chkn.3 cans of chicken Broth. Ome out perfect also for the first 10 miutes

Ok I DO use caned soups occasionally and I Do use canned chicken broth and canned beef broth So what is the difference ? You use canned broths also!

Good for a quick and hearty meal. If you are in a hurry try using flour tortillas cut into one inch strips in lieu od biscuit dough for the dumplings and simmer as directed.

One of the comments mentioned "flour slurry" what is that? When I try to thicken anything with flour there are lumps.

use corn starch and cold water in a custard dish and make a loose paste mixing with fingers almost watery and add slowing to thicken

BTW if you can find Wondra it's a fine flour in a tall cardboard canister also workd very well

I have made this countless of times, I do prefer the strips of dumplings over the dropped ones...This is a great recipe that takes me back to my childhood days..when i make the dropped ones I cooked on high heat for 7 minutes...then i remove the lid and place under the broiler for about 2 minutes for golden brown dumplings...Ohh it is so good!

I made this recently and it was delicious. I used Bisquick and just dropped the dumplings on top of the broth. I also cooked the celery and carrots in the broth before adding chicken and dumplings.

I prefer the dumplings that way also

I love EVERYTHING from Mr. Foods Recipes so Im sure I will love it

This IS sooo good. I put in 1 chopped onion and two small cloves of garlic. I made the dumplings from homemade baking mix and also made them by dropping into boiling soup. The perfect thing on a cold rainy night. My fussy eaters liked it too! It's a keeper.

I prefer to drop the dough on the top..... and thicken the soup with a flour slurry so it's more like a gravy

I am in the South,a senior,and I have always made my dumplins from scratch.Sometimes it is easier to take short cuts and use store bought ingredients except for the frozen ones!! They give home cooking a bad name.

Hello jobrant what is your homemade version I would love to see a good homemade recipe for chicken & dumpings.

I love this recipe.


I use can biscuits sometimes too when I am in a hurry cutting or pulling them apart in to four pieces . Mostly I make my own. I am from the south too and just used meat from chicken and broth and the dumplings like he said "sooo food".

Just in case there are any hunters out there.... this time of year, when my guys are getting ready to head out on thier pheasant hunting trips.... I go to my freezer to use up the last of the pheasant from last year. It works perfectly, the only thing that I do not do is use the broth of the pheasant, once I've cooked it to falling off the bone tender, in my dumplings or is just too gamey tasting. It is a wonderful substitute for chicken or turkey in most anything that you like.

I am originally from the south and have had many a chicken and dumpling dinner. But, not one time were the modernizewd dumplings, i.e. biscuit mix, canned biscuits used. It appears people have forgottn how to make the old time "yer granny did it" type dumplings. I have lost myh recipe, but they wer erolled out and cut into strips, then placed in the boilking broth. I went one step further and cut them into 1 inch squares with a pizza cutter. Those dumplings were southerm, the majority of recipes, in fact all, are not really dumplings in my mind!!

I know what ur talking about. We always made either drop or roll out dumplings. OSOGOOD!

it was noodle dough

Here's my grandma's southern ( she was from old holler in Kentucky) recipe for dumplings...2 cups flour....1 egg...salt & pepper...mix all together roll out on floured surface to whatever thickness you want no two were ever the same lol cut into strips and add to the soup..she also made peas and dumplings oh so good just use canned peas and at least 4 cans of water.. yummy...hope this helps...thanx for the memories

My Nanny made then and rolled them out just like yours, all she did was make a pie crust by using AP flour, eggs, LARD, water (pie crust ingredients) add to that little more flour, use chilled chicken broth instead of water and salt and pepper. don't use a recipe sorry, learned to do it by feel of the dough.

1 cup flour 1 tsp baking power 1/2 tsp salt enough cold water to bring it together into a firm dough. Wrap in plastic wrap and let sit for about 15 minutes. Then roll out and cut into whatever size you like. Drop into the stew/soup and cook until done (5 min?)

Pretty close to what I do, but I like to do one extra step with the dumplings. When I mix them together, I add a bit of the poultry seasoning and some pepper to the dough - just adds more flavor to them! I ALWAYS have to add onion, sometimes veggies, sometimes not - if I have carrots, I like to add slivers the last few minutes of cooking to just get them tender, and if I have frozen baby peas, I will sprinkle a handfull at the very end (to keep the color) - and it sure is "purty"! This is comfort food, and different things mean comfort to different people. When I'm really feeling poorly, I love a huge mug of this with a spoon in my "nest" to hold and enjoy! Comfort, huh!

i make this too but i add a can of cream of chicken soup also,makes it really tasty


oh i am so goona try this one cuz i have always made my dumplings homemade

I cook onion, celerey, carrots and uncooked chicken in a large pot of water. Cook until chicken is falling off the bones and remove, then debone the chicken and place back in pot, salt and pepper to taste. Make dumplings like above and drop into broth and cook until done. :)

Isn't that more like chicken soup? I just made this last night, to my wife's delight, but I also added the onion. It was great!

That is how I make mine Tim, the only difference is I also add cubed potatoes, and I make drop dumplins', plus I add cavenders seasoning w/out salt, garlic powder and dried parsley. :)

This is a family recipe that has been passed down for generations but the way we cook chicken & dumplings is you boil the chicken in a pot of water, a stick of butter, salt & pepper to taste, when chicken is done you remove the chicken from water & debone make the dumplings you will use self rising flour & use some of the chicken broth mixing it together in bowl then pour dough on a floured surface and using a rolling pin or bottle roll the dough out and cut into strips...put chicken back in pot & bring to a boil, drop the dough strips into the pot & turn stove down to medium-low heat & let simmer about 15-20 mins stirring softly & constant to keep from sticking & not to break down the dumplings...I hope you enjoy these....

I use chicken broth (low sodium and salt free), boneless/skinless chicken breast and then frozen dumplings from the store. Reba

Sorry-thin frozen dumplings and the chicken is added at the beginning in the broth/ I don't add seasoning till the end. Reba

i usenflourtortillia and cut them ino strips, i enjoy it much more than biscuit dough. in addition have found a swanson chicken broth with onlyn 70 mg salt.m also add a can of beer, you dont taste the beer, but it gives an additional good flavor howard8352532004

Just like mom use to make when I was a kid, as for the chicken because it as the bottom of the list to anyone that has never made either before they might think you add the chicken to the dumpling mix, you should correct it. Unless of course that is what your intentions were, I drop my dumplings by the spoon on top of the soup and because they are thicker that way it takes about 20 minutes to cook them and they are just as nice. Another step I do is if Y don't have any chicken brooth I take the chicken and saute the chicken it a frying pan and then take the chicken out and add water to the browning in the pan and some poultry seasoning to that this gives my a chicken base to start without using sodium store bought broth. This works good for a small pot. Just something to think about. Oh and if you keep the broth from a roasted chicken after its cold and you have taken the fat off the top freeze it and you have chicken broth or do the same with beef juices before you make gravy take some out and put aside for broth.

I had never seen, much less eaten Chicken and Dumplings with vegetables in them until I moved up north. I am from Alabama and no -on I know makes them like this. We make them like this: Put a chicken and a stick of butter in a large pot or a Dutch oven and cover with water. Boil on medium for 1 1/2 to 2 hours. Remove chicken from the pot and remove meat from bones. Set aside. Dumplings: Follow the recipe here, except just before you drop them into the lboiling chicken broth stretch them slightly. Turn heat down to medium-low and cook for 5 minutes stirring frequently. Add salt and pepper to taste then return chicken to pot. Cook 5-7 minutes longer.

I am with you Janis..chicken and dumplings is just that; chicken w/ dumplings. I am from North Carolina and we make ours the same way you do. Except for the dumplings, I make mine with bisquick, water or milk and some melted butter. I mix those together and drop by tablespoon into the pot. It thickens up the broth.

You make your dumplings just like my mother used to make them. They are called strip dumplings, or as my father-in-law used to call them leather dumplings. The fluffy dumplings are great to put on hearty stews or roast beef hash. You can use whichever dumplings you want, they are both REAL dumplings.

this is certainly a very edible recipe. BUT until you have had chicken and REAL dumplings you haven't truly enjoyed chicken yet. Make this recipe EXCEPT mix up some drop dumplings. All they are is buttermilk, all-purpose flour, a touch of backing soda, and a little salt. Make the batter just thick enough that large glops of it stick to a tablespoon. When youy broth is ready drop in large spoonfulls, leaving extra room, because these things expand. Put the lid on tightly, bring to a low boil, then down to a high simmer. WAIT 15 minutes. DO NOT REMOVE THE LID during this time. At the end scoop out one or two of these super fluffy delicious TRUE dumplings onto a plate or large bowl put in lots of the 'stew and enjoy!!!! This is guaranteed.

This is the kind of dumplin' I was raised on and still make, it IS important to Not raise the lid ... keeps them Fluffy! Some time try these on a pot of Pinto or dried Lima beans, if you like beans you will love it!

Thnk you so uch. I have very ill and I needed some easy fast and good tasting recipes. You fill the bill.


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