Chicken and Dumplings

Published by Fork Around & Find Out Kitchen — presented in the Lila editorial voice. Editorial standards

Quick Answer

To make Chicken and Dumplings, build the aromatics first, simmer chicken, carrots, and biscuits in broth until the pot tastes settled, and finish with the right bright or creamy note. This works because the broth gets built in layers instead of asking hot water to do miracles.

Jump to Recipe

Chicken and dumplings is not trying to impress anybody with architecture. It is a pot of chicken, broth, onion, carrots, celery, butter, and soft dumplings, and that is exactly why it works. The vegetables soften first, the chicken simmers until cooked through, and the shredded meat goes back into the broth before torn biscuit dough gets dropped across the surface.

Those biscuit pieces do two jobs as they simmer. They puff into tender dumplings while a little starch works into the broth, giving the soup more body without turning it into gravy. Keep the pot at a steady simmer rather than a hard boil; violent bubbling can beat up the dumplings before their centers finish cooking. The chicken should reach 165°F, the vegetables should be tender, and the dumplings should be cooked through rather than doughy inside.

This is deliberately the easy version, with refrigerated biscuit dough standing in for a separate dumpling batter. Some nights you make dumplings from scratch. Some nights you tear open a tube, hear that little cardboard pop, and briefly understand why bomb-disposal technicians get paid more.

Prep20 minutes

Cook35 minutes

Total55 minutes

Serves6 servings

DifficultyEasy

Ingredients

Servings

1 pound boneless chicken breast, cut into chunks
1 onion, diced
2 carrots, sliced
2 celery stalks, sliced
6 cups chicken broth
2 tablespoons butter
1 can (16.3 oz) refrigerated biscuit dough, torn into pieces
Salt and black pepper

Instructions

1Melt the butter in a large pot over medium heat and cook the onion, carrots, and celery for 5 minutes, until just softened.
2Add the chicken and broth, bring to a boil, then reduce heat and simmer for 15 to 20 minutes, until the chicken is cooked through and the vegetables are tender.
3Remove the chicken, shred it, and return it to the pot.
4Drop the torn biscuit pieces into the simmering broth and cook uncovered for 10 to 12 minutes, until the dumplings are cooked through and the broth has thickened slightly. Cook poultry until the thickest piece reaches 165°F on an instant-read thermometer.
5Season with salt and pepper and serve hot.

Nutrition Information

Estimated per serving: 1 of 6 servings.

410Calories

25 gProtein

41 gCarbohydrates

17 gTotal Fat

7 gSaturated Fat

2 gFiber

6 gTotal Sugars

1580 mgSodium

70 mgCholesterol

Estimated from the ingredients and quantities in this recipe using standard food-composition values. Brand choices, trimming, cooking loss, optional ingredients, and actual portion size can change the numbers. How we calculate nutrition estimates.

Pro Tips

Let soups simmer gently instead of boiling hard.
Build the base flavor before the broth ever goes in.
Finish with acid or herbs at the end when the pot tastes heavy.

Substitutions

Rotisserie chicken can shorten a soup recipe fast.

Beans, pasta, rice, or dumplings can change the body depending on the title.

Freezer vegetables are fine if the broth still tastes intentional.

Storage Instructions

Store refrigerated for up to 4 days or freeze for up to 2 months.

Make Ahead

Most soups taste even better the next day.

Frequently Asked Questions

Can I make this ahead of time?

Yes. You can measure and prep pound chicken breast, onion, carrots for Chicken and Dumplings ahead and keep the perishable components refrigerated. Finish the main cooking step close to serving so the dish keeps the texture the recipe is designed for.

How do I store the leftovers?

Store refrigerated for up to 4 days or freeze for up to 2 months.

Can I freeze it?

Yes. See the storage section on this page for exact freezing and thawing directions — most versions of Chicken and Dumplings freeze well for up to 2–3 months when cooled fully first and portioned into airtight containers.

Can I adjust it for what I have on hand?

Yes. Tested adjustments on this recipe include Rotisserie chicken can shorten a soup recipe fast.; Beans, pasta, rice, or dumplings can change the body depending on the title.; and Freezer vegetables are fine if the broth still tastes intentional..