This chicken and dumplings recipe is an easy way to make chicken and dumplings like mom and grandma used to make! It’s a warm and savory comfort food, and a perfect meal for winter! This recipe is in volume 1 of our Dining On A Dime Cookbook!
Easy Chicken and Dumplings Recipe
This easy chicken and dumplings recipe is an easy way to make chicken and dumplings like mom and grandma used to make! It’s a perfect comfort food!
- Yield: 4 servings
Ingredients
Units
4 cups chicken broth
1/2–1 1/2 cups chicken or turkey, cooked
1/2 cup celery, sliced
1/2 cup carrots, sliced
1 bay leaf
1 tsp. parsley flakes
Dumplings
2 cups baking mix
1/4 tsp. thyme, dried
1/2 tsp. parsley flakes
2/3 cup milk
Instructions
- In a Dutch oven, combine broth, chicken, celery, carrots, bay leaf and parsley.
- Bring to a boil.
- In a bowl, combine baking mix, thyme, and parsley.
- Stir in milk, just until moistened.
- Drop by tablespoonfuls into the boiling broth.
- Cook, uncovered, for 10 minutes.
- Then cover and cook an additional 10 minutes. DO NOT PEEK or your dumplings will be soggy.
- Remove dumplings with a slotted spoon and serve in bowls.
- Remove bay leaf and spoon broth over the top of the dumplings.
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My family LOVES this recipe! I tried to make chicken and dumplings 10 years ago and it was awful! I’ve made your recipe twice, and hubby thought it was perfect. He’ll start peeking around the pot with 5 minutes to go – I can hear him :)
Thanks for your great, cost saving recipes. Everything we’ve made from your cookbook has been a success!
Can you roll these dumplings out for more of a “thick” noodle? Thanks for the recipe.
You probably can’t because this is a very sticky dough because it is a drop dumpling. If you would like more of a noodle here is our Homemade Noodle Recipe.
Hi Tesesa. I used a cookie dough scoop for my dumplings.
This looks amazing! I was wondering if you could use the gluten free baking mix for the dumplings? Thanks!
You can use it but remember it will not have the same texture are using regular flour.
My family made this yesterday and the flavor was wonderful. The only problem is that the pan ran out of liquid pretty fast and the meat and vegetables burned. I ended up salvaging all that I could and baked it in the oven to finish out the dumplings. Do you ever have this problem and if so how do you fix it? I used it from your cook book.
I have never had this happen before. You might have had the burner up to high and need to turn it down to a med. heat while you are cooking it the 20 mins. and not have it at a hard rolling boil the whole time. Also all you need to do too is add another cup of broth if you need to.
Thank you we will try it again this way.
I’m so pleased to announce to you, Tara and Mike, that this was rated as “The best, even better than your chicken dumpling soup!”. I prepared the chicken parts/4 cups water/spices in the I.P. for 14 minutes/high, chunked the cool meat, added the I.P.broth and prepared the rest of your recipe. I started at about 11:00 a.m. and we ate just after 12:30. Your prepped ahead baking mix (pg 80) is wanderful. Blessings to all of your loved ones and you for this day, amen!