Nothing says comfort food like a warm bowl of our easy Chicken and Dumplings recipe!
This hearty classic combines tender chicken, flavorful broth, and fluffy drop-style dumplings for an easy, satisfying meal the whole family will love.
The rich, savory broth paired with soft, pillowy dumplings makes this recipe a guaranteed crowd-pleaser whether you’re whipping it up for a cozy weeknight dinner or serving it to guests on a chilly evening.
This recipe uses biscuit dough as a shortcut! Be sure to check out all of our Biscuit recipes for more simple and delicious ideas to add to your menu.
What are the ingredients for chicken and dumplings?
Here’s a basic list of what you’ll need:
- Cream of celery soup
- Chicken stock or broth
- Refrigerated biscuit dough
- Shredded Chicken, shredded – Rotisserie, a whole chicken or boneless, skinless chicken breasts/thighs.
You will find a full printable recipe at the bottom of this post with instructions and ingredients.
Start by whisking together the soup and chicken broth in a large pot.
While that simmers, roll out each biscuit thinly and cut them into bite-sized pieces.
Drop the dumplings into the thick soup base one at a time. Continue to simmer, on low, covered, until the dumplings are fully cooked.
Season with salt and pepper to taste. And garnish with parsley or fresh thyme.
What should you serve with chicken and dumplings?
Since this is a hearty meal, pairing it with lighter side dish recipe can create a well-rounded meal. Here are some great options to serve alongside:
- A simple green salad or caesar salad will add a refreshing contrast to the richness of the dish.
- Top creamy mashed potatoes or fluffy brown rice with a generous serving.
- Crusty Bread, dinner rolls or homemade biscuits are perfect for sopping up the rich gravy.
- Your favorite roasted vegetable recipe like roasted carrots, brussels sprouts, or green beans make a flavorful and nutritious side dish.
- A light and sweet fruit like slow cooker cinnamon apples can provide a refreshing contrast to the savory dish.
No, biscuit dough and dumpling dough are not the same. Biscuit dough tends to be lighter and flakier due to the use of butter or shortening, while dumpling dough is typically softer and has a denser texture.
This can happen if the biscuits are dropped into the soup while it’s too watery or if they’re cooked for too long. To avoid sogginess make sure the broth is simmering, not boiling rapidly and drop the biscuits into the simmering broth and cover with a lid to steam cook them, rather than stirring them too much. Also, avoid overcooking the biscuits; check for doneness after 10-12 minutes.
You’ll know the biscuits are done when they have expanded and are no longer doughy in the center. You can test them by gently inserting a toothpick into the middle of a biscuit; if it comes out clean or with just a few crumbs, they’re done.
Dumplings should be cooked covered. When cooking dumplings in chicken and dumplings, covering the pot helps trap steam and ensures the dumplings cook through evenly. It prevents the dumplings from becoming dry on top while the steam helps them puff up and become tender.
Typically it will last for 3 to 4 days in the fridge when stored in an airtight container. Be sure to refrigerate it promptly after cooling to maintain its freshness.
If you find that the broth is too thin, you can thicken it by mixing equal parts cornstarch and cold water, then slowly stirring it into the simmering soup until it thickens.
Get ready to elevate your mealtime with these incredible recipes:
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Chicken and Dumplings Recipe Using Biscuits
Craving comfort food? This Chicken and Dumplings recipe combines tender chicken and pillowy dumplings for a dish you'll love!
Ingredients
- 1 can 10.5 ounces cream of celery soup
- 32 ounces chicken stock or broth
- 1 can 16.3 ounces, 8-count refrigerated biscuit dough
- 2 cups rotisserie chicken shredded
- Salt and pepper to taste
Instructions
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In a large pot whisk together the cream of celery soup and chicken stock.
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Bring to a simmer over medium heat.
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While the soup and chicken stock are heating up, open the tube of biscuit dough and use a rolling pin to roll out each biscuit very thin.
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Cut the flatted biscuits into bite-sized pieces.
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Once the soup and stock are simmering, drop the dumplings into the mixture one at a time.
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Reduce the heat to medium-low and simmer for 15 minutes or until the dumplings are cooked through.
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Season with salt and pepper to taste.