Chicken and Dumplings
Easy Chicken and Dumplings Recipe- A quick and delicious dinner, there is no canned soup here, and all the goodness is made from scratch. Chicken and dumplings, a creamy and flavorful chicken soup topped with buttery, flaky, and perfectly baked homemade biscuits.
Ingredients to Make Chicken and Dumplings
For the Chicken Soup
- Chicken thighs and legs. You can also use chicken breast, but I like using the thighs when making chicken and dumplings instead of chicken breast.
- Onion and Garlic. Using these two vegetables is a must and do not substitute with onion and garlic powder.
- Carrot, corn, and celery. I feel that this combination of vegetables is amazing. Feel free to add more from your favorite vegetables, but make sure that it won’t get mushy, like zucchini.
- Olive oil and Butter. Chicken and dumplings soup has excellent flavor and adding both these fats enhances it and adds richness.
- Milk. Use cream if you wish, but I honestly believe that there is no need to add more calories.
- All-purpose flour. It is essential to thicken the soup.
For the Biscuits
- All-purpose flour.
- Baking powder. It will help the biscuits not only rise but have a light texture.
- Milk.
How to Make Chicken and Dumplings
I will start with preparing the soup and then the biscuits. Making the soup won’t take much time, and it’s best to have all the ingredients ready. I would suggest that you read the list of ingredients before making chicken and dumplings.
- Add butter and olive oil to a hot pan, sauté the onion until translucent. Don’t let the onion turn brown.
- Add the chicken and cook until the chicken is no longer pink. If you are using a cooked chicken, then sauté the chicken for two minutes to take the flavor from the onion and both fats.
- Now is the time to add the spices, garlic, and vegetables—Cook for three minutes on medium heat.
- Add the flour and stir for a minute.
- Gradually pour the water while stirring, add the chicken bouillon and keep cooking until the mixture comes to a boil.
- Add the milk and stir for no longer than one minute; otherwise, the milk will curdle. And the chicken and dumplings won’t have that creamy texture.
- Pour the soup into a 9-inch baking pan and begin making the biscuits.
How to Make Flaky, Buttery Biscuits
- Add all the ingredients except the milk in a mixing bowl.
- Rub the ingredients together till you get wet sand or breadcrumbs-like texture.
- Gradually add the milk and fold the dough. Form 6 balls and press them down lightly.
- Gently place the biscuits over the chicken soup and bake in a preheated oven.
How do you know if the biscuits are ready?
Usually, 18 minutes are enough to bake this size of biscuits, but you can make sure they’re done by inserting a toothpick in the middle of the biscuit, and it should come out clean, and the surface of the biscuit should have a golden color. Make sure not to overbake the chicken and dumplings, or the biscuits will get tough.
Tips to Make Chicken and Dumplings
- Instead of milk, add evaporated milk for a more decadent, more flavorful chicken and dumplings.
- When adding raw chicken to the pan, make sure the pan is hot to sear the chicken and prevent it from going dry.
- Omit the water and the chicken bouillon and use chicken stock instead.
- Do not overmix the biscuit dough.
How to Store Chicken and Dumplings
If you place the chicken and dumplings in an airtight container, you can refrigerate it for up to 4 days.
It is best to reheat this soup in the oven, but you can also microwave for 2 minutes.
You can not freeze this soup because it has milk. The taste and texture will be different if you freeze it.
You can freeze the biscuits after shaping them and use them in the recipe. Add the frozen biscuits to the soup and bake. The baking time will increase since the biscuits are frozen, so make sure to increase the amount of liquid in the soup by half a cup because it will stay longer in the oven.
More Chicken Recipes
Chicken and Dumplings Recipe
Ingredients
FOR THE CHICKEN SOUP
- 2 skinless boneless chicken thighs cut into bite size
- 2 skinless boneless chicken legs cut into bite size
- 2 medium onion chopped
- 3 garlic cloves minced
- 2 carrots diced
- ⅓ cup corn canned is fine
- 1 celery stick finely chopped
- 2 tablespoon olive oil
- 1 tablespoon butter
- 1 cube chicken bouillon
- ½ cup milk
- 3 cups water
- 2 tablespoon all-purpose flour
- 1 teaspoon Italian seasoning
- ½ teaspoon ginger powder
- ¼ teaspoon allspice powder
- ½ teaspoon black pepper powder
- Salt to taste
FOR THE BISCUIT
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- Pinch of salt
- 3 tablespoon butter
- 3 tablespoon milk you might need less
Instructions
MAKING THE CHICKEN SOUP
- In a pan, add butter and olive oil, when hot, add the onion and sauté until translucent.
- Add the chicken and stir until the chicken is no longer pink.
- Add the spices and stir for one minute. Add the garlic, celery, carrot, corn, and cook for three minutes.
- Add the flour and stir until the raw smell of flour disappears, it might take a minute.
- Pour the water while stirring to avoid forming lumps. Add the chicken bouillon and stir until the mixture come to a boil.
- Let the mixture boil until the chicken is completely cooked. Add the milk and stir for one minute, then turn off the heat.
- Pour the mixture in a baking pan.
MAKING THE BISCUITS
- In a bowl, add all the ingredients except the milk. Rub the mixture together until you get a breadcrumb like texture.
- Add the milk gradually and fold gently. Form 6 equal size balls and press them lightly.
- Place the biscuits on the chicken soup prepared earlier and bake in a preheated oven of 350F/180C until the biscuits are golden or for 18 minutes.
- Serve immediately.
Notes
- This post is was originally published in 2018 and is now updated with more text and images.
- How to store chicken and dumplings mentioned in the post.
- Tips to Making this dish in the post.
I want to come over for the lunch! The chicken pieces look so tender and delicious.
You are welcome dear! 🙂
Well, I guess summer’s really over, but at least I have chicken and dumplings to look forward to. I like the seasonings you’ve used.
Thank you, Jeff! Feels like Summer left us faster this year.
This looks like the perfect recipe to make as the weather starts to cool down. Thanks for sharing!
You are welcome 🙂
This looks amazing. Perfect for fall and winter weather!
This looks so savory and delish! I’ve never made this before, but can’t wait to try when the temps get a bit cooler.
Mmm yes this recipe looks so delicious. Talk about comfort food!
Thank you, Melissa 🙂
This is a very easy to do recipe! I hope to replicate it at home on weekends. Sounds so yummy!
This looks delicious! I love chicken and dumplings, one of my favorite things!
This is so nice as always. Nice recipe.
Looks so yummy! I love dumplings!
The ultimate comfort food! Bookmarking this for when I’m feeling under the weather.
going to save this for a cold day thanks so so much for sharing