Best 20 Easy Chicken Dumplings Recipes

EASY CHICKEN AND DUMPLINGS WITH BISCUITS

Steps:

• Heat olive oil in a large stockpot over medium-high heat until it begins to smoke. Add celery, carrots, onion, and bell pepper. Stir using a wooden spoon until vegetables begin to soften, 5 to 8 minutes.
• Add garlic to the pot and stir until fragrant, about 1 minute. Add butter and stir until melted and coating all the veggies, 2 to 3 minutes. Stir in salt and pepper. Add potatoes and flour; stir until veggies are coated and are beginning to form a creamy texture, 3 to 4 minutes. Stir in water, cream of chicken soup, lemon juice, chicken bouillon, poultry seasoning, cayenne pepper, and bay leaf. Bring to a boil, then reduce heat to medium-low. Cover and simmer until potatoes are tender, about 15 minutes.
• Add chicken to the pot. Simmer soup, uncovered, until broth is reduced and thickened, about 10 minutes.
• Meanwhile, open biscuits and slice each piece of dough in half. Add biscuit pieces to the top of the soup. Reduce heat to low, cover, and cook for 8 minutes.
• Remove cover and turn each biscuit over. Cover the pot and simmer 8 minutes more. Serve in bowls with biscuits on the bottom.

SUPER EASY CHICKEN AND DUMPLINGS

Steps:

• Stir the cream of chicken soup, chicken broth, and shredded chicken meat together in a large saucepan over medium-high heat until it begins to simmer. Cut each biscuit into quarters, and gently stir into the simmering soup. Reduce heat to medium-low, cover, and simmer until the biscuits are no longer doughy in the center, 10 to 15 minutes.

EASY CHICKEN AND DUMPLINGS

Steps:

• Combine chicken broth, chicken breast cubes, onion, carrots, celery, bay leaf, salt, and pepper in a large pot; bring to a boil. Reduce heat, cover pot, and simmer until chicken is no longer pink in the center and the vegetables are tender, 20 to 25 minutes.
• Mix baking mix and milk in a bowl until dough is sticky; drop golf ball-sized pieces of dough into the soup. Cover pot and cook until dumplings are cooked through, about 10 minutes.

QUICK AND SUPER EASY CHICKEN AND DUMPLINGS

Steps:

• In a medium bowl, stir together the biscuit mix and milk just until it pulls together. Set aside.
• Pour the cans of chicken broth into a saucepan along with the chicken; bring to a boil. Once the broth is at a steady boil, take a handful of biscuit dough and flatten it in your hand. Tear off 1 to 2 inch pieces and drop them into the boiling broth. Make sure they are fully immersed at least for a moment. Once all of the dough is in the pot, carefully stir so that the newest dough clumps get covered by the broth. Cover, and simmer over medium heat for about 10 minutes, stirring occasionally.

OLD FASHIONED CHICKEN AND DUMPLINGS (MADE EASY)

Steps:

• NOTE: IF USING SALTED BUTTER, USE TWO 14.5 OUNCE CANS CHICKEN BROTH PLUS TWO CUPS WATER. (STEP ONE): Chop deboned skinless chicken into bite-sized pieces; set aside.
• MELT 1/2 cup (1 stick) unsalted butter in a large saucepan over medium-low heat. Add 1/2 cup all-purpose flour and cook until bubbly and light golden, stirring often for 2 minutes. Stir in the broth and seasonings. Bring mixture to boiling then reduce heat to medium. Add chunked or diced chicken; stir.
• COMBINE the dumpling dough ingredients, stirring only until soft dough forms (do not overmix). Drop dough quickly by teaspoons in a single layer over surface of bubbling gravy on one half of large saucepan (do not roll or press dough, or submerge beneath the gravy). Simmer mixture UNCOVERED for 10 minutes.
• GARNISH tops of dumplings with parsley or chives.
• COVER then reduce heat to medium-low.
• SIMMER covered for 10 additional minutes; UNCOVER and remove from heat.
• LIFT out dumplings individually using a small slotted spoon, placing them onto a plate, leaving dumplings garnished side-up.
• STIR chicken and gravy using a wooden spoon (gently scraping bottom of saucepan while stirring).
• LADLE the chicken/gravy mixture into bowls, then arrange dumplings over the top.
• SERVE and enjoy.

EASY SLOW COOKER CHICKEN AND DUMPLINGS

Steps:

• Whisk water, poultry seasoning, salt, and black pepper together in a bowl; add chicken to bowl and turn to coat.
• Pour 1/2 of the chicken broth into a slow cooker; add chicken and poultry seasoning mixture. Layer onion, carrots, and celery, respectively, over chicken. Dot butter over vegetables; pour celery soup and chicken soup over vegetables and sprinkle rosemary on top.
• Cook on High for 3 1/2 to 4 1/2 hours. Remove chicken from slow cooker and shred with two forks; return chicken to slow cooker. Add biscuit dough pieces to chicken mixture. Cook on High for 1 1/2 hours.

QUICK-N-EASY CHICKEN AND DUMPLINGS

Steps:

• To make the dumpling batter, combine the baking mix, milk and garlic powder in a medium bowl. Stir until just combined. Set aside.
• In a medium pot, combine the stock, salt, pepper, thyme and bay leaf and bring to a boil. In a small dish, whisk the flour with 1/4 cup water and stir into the chicken stock. Add the chicken and mixed vegetables. Using a tablespoon or an ice cream scoop, drop scoops of the dumpling batter into the boiling stock. Reduce the heat to a simmer and cook, uncovered, for 10 minutes. Cover and cook an additional 10 minutes. Garnish each serving with fresh parsley.

EASY CHICKEN STEW AND DUMPLINGS

Steps:

• In a 1 1/2 qt nonstick saucepan, stir together the flour, sage, thyme and pepper. Stir until mixture begins to brown, watching carefully so the flour doesn't burn.
• Whisk in the broth and onion flakes, heat to boiling over medium heat, stirring constantly; stir in the vegetables and chicken, bring to a boil.
• In a small dish, mix together the biscuit mix, chopped onion and milk until well moistened; drop by rounded teaspoonfuls onto boiling stew; reduce heat to low and simmer uncovered for 10 minutes.
• Cover and simmer an additional 10 minutes; sprinkle with dried parsley the last few minutes of cooking.

EASY CHICKEN AND DUMPLINGS WITH VEGETABLES

Steps:

• Combine water, carrots, onion, celery, thyme, rosemary, salt, and black pepper in a large pot; bring to a boil. Reduce heat and simmer until vegetables are tender, about 15 minutes. Add chicken to soup and cook until no longer pink in the center, about 10 minutes.
• Drop biscuit pieces into soup and cook until dumplings are cooked through, 10 to 20 minutes.

EASY CHICKEN & DROP DUMPLINGS

Steps:

• Broth:.
• Bring stock to boil, add carrots, celery, onion, chicken base, garlic powder, and onion powder cook for 5 to 10 minutes.
• Add parsley, pepper, and cook for another 10 minutes.
• When vegetables are tender add chicken.
• Adjust seasoning by adding salt and extra pepper if needed.
• Dumplings:.
• Stir ingredients until soft dough forms.
• Drop by spoonfuls onto boiling stew; reduce heat to simmer.
• Cook uncovered 10 minutes then cover and cook 10 minutes.

SUNNY'S EASY CHICKEN AND DUMPLINGS

Steps:

• In a large stockpot over medium-high heat, melt 1/4 cup butter and lightly saute the onions and garlic, about 3 minutes. Add the chicken, water, and stock, making sure liquid covers meat. Tie the thyme sprigs, parsley stems, and sage sprigs together and add to the pot along with the peppercorns, and celery. Bring to a boil, then reduce the heat and simmer the chicken until it is "fall of the bone" tender, about 30 minutes, skimming off scum as it simmers. Remove the chicken from the pot to a cutting board and let cool. Remove the herb bundle and the celery and discard. Reserve the stock. When the chicken is cool enough to handle, pull it from bones and cut into bite-sized pieces.
• In a large bowl, mix together 2 cups of flour with the remaining chopped herbs and the tablespoon of salt. Make a well in the middle and pour 1 cup of the reserved chicken stock, including fat, into the well. Using a fork, slowly stir the stock into the flour. Repeat, adding more flour and/or stock until a soft, doughy consistency is reached. Add more flour, 1 tablespoon at a time, if it gets too sticky. On a lightly floured surface, roll the dough out to 1/8 to 1/4-inch thickness. Use a pizza cutter or sharp knife to slice the dough into 2-inch squares, then cut the squares in half on the diagonal into triangles.
• Return the stock to a simmer and slowly add the dumplings, allowing some excess flour to remain on the dumplings to increase the body of the broth. Be careful not to let the dumplings touch as they are added to the pot. Cook until the dumplings rise to the surface. If the broth does not thicken to your liking, mix together 1 tablespoon of butter and 1 tablespoon flour in a small bowl with a fork. Slowly add the mixture into the broth to help thicken the soup. Stir in the reserved chicken and ladle into serving bowls.

BETTER THAN GRANNY'S AND EASY CHICKEN AND DUMPLINGS

Steps:

• In large pot, bring chicken, broth, soup, pepper and poultry seasoning to a boil.
• Then reduce heat and simmer 15 minutes.
• In the meantime, lightly flour a piece of waxed paper and a rolling pin (or a round drinking glass works). Also lay out a clean piece of waxed paper to put on after rolling.
• Take two biscuits and roll out in circle to 1/8 inch thickness. Lay them on the other piece of waxed paper.
• Repeat with all biscuits. Then take a knife and slice the circles into one inch strips.
• Bring pot back to a low boil. Pick up each strip and pull into 1 1/2 to 2 inch pieces and drop into broth on low boil.
• Stir gently to prevent them sticking together.
• Simmer for ten minutes.

MELISSA'S EASY CHICKEN AND DUMPLINGS

Steps:

• Put chicken and celery in a large pot and cover with water. Bring to a boil. Cook chicken thoroughly.
• Once chicken is done remove chicken from pot and let cool on a plate. Set aside. Do not throw away broth--it will be used later.
• Add cream of chicken soup, chicken broth, salt and pepper to pot; stir. Cook on medium-high heat.
• Slice chicken breasts like you would a turkey (thinly). It will come apart once it's added back to the pot. Add back to pot. Bring to boil.
• With a rolling pin, roll out each biscuit and cut into fourths. (For smaller dumplings, cut them smaller). I like mine medium size, so fourths work for me. Once you're done, it's time to add them to the pot.
• Just drop them in one at a time, make sure to stir often. They tend to stick if they aren't stirred. They will swell after they are first added, but they will go back down to normal size after a few minutes. Let them boil for 10 minutes, then simmer on medium-low for about 15 minutes; cover. Continue to stir often. Dumplings are done when the center of the dumpling is slightly darker than the outside.

HEARTY CHICKEN AND DUMPLINGS SOUTHERN STYLE EASY!!

Steps:

• 1. {Be sure to clean the chicken well and remove any extra fat before cooking.} This step is how to cook your chicken with a pressure cooker. If you don't have a pressure cooker or don't want to use one, a regular soup pot will work fine. See below for cooking the chicken in a soup pot. OH! And be sure to read all of these steps before getting started please! If you are using a pressure cooker {which I prefer}, add the chicken and season it the way you like. Add in enough water to just cover the chicken and place your lid and make sure it's secure. Turn your stove on high and bring your cooker to a good steam and reduce heat to medium-medium low and cook for 15 minutes max. The pressure regulator should be rocking steadily. After 15 minutes, remove from heat and allow the cooker to cool--this can take about 30 minutes. If you are pressed for time, you can run cold water along the top and one side of pot to cool. If you have a new-er cooker, you should have a safety release that will drop when the steam is out. DO NOT open the lid until all of the steam has been released. Remove the chicken and place into a casserole dish with a lid to maintain heat until next step.
• 2. If you are using a soup pot, doing the same as step 1, add enough water to cover your chicken and add 1 cup more. Bring to a boil and reduce heat to simmer. Simmer for approximately 20-30 minutes or until no longer pink and juices run clear and internal temp is 170º Remove cooked chicken to a covered dish and see step 3!
• 3. Okay, now that you have your chicken cooked and is now inside a covered dish...and this is the really hard part--trying NOT to eat it all before you are finished cooking! **A slight interruption for a very important announcement--I don't use the pressure cooker after the chicken is cooked. I use a non-stick soup pot to fix the rest of the meal so that the dumplings won't stick. (I found out the hard way on this step--a HUGE mess to clean up!) Now, back to your regularly scheduled program, er recipe; in your soup pot either pour in your liquid from the cooker or if you used the soup pot, just leave it there and bring the liquid back to a boil. You should have at least 2 cups in the pot, if you don't have at least that much, add in enough chicken broth to make it 2 cups. Dump in your can of soup and both packages of chicken gravy. (You may be wondering why 2 packages...? Because one would be very lonely and also because two gives it the awesome flavor that will make you very happy. So trust me, you won't be unhappy!!!) Stir with a whisk until completely combined. If it looks too thick, you can add some water or more broth until it appears to be more soupy rather than gravy-like.
• 4. [NOTE: DO NOT TAKE the dumplings out of the freezer until you are ready to use them! Otherwise they thaw out and become a doughy mess and are IMPOSSIBLE to pull apart! {insert eye roll} PS: I use a butter knife to separate the dumplings] Once you have a nice soupy consistency in your pot, begin dropping in your Mary B's frozen dumpling strips one at a time and breaking each one into threes. Now, I use a whole package in my recipe but that's only because I am feeding a troop who love dumplings. If you'd rather not have so much dumpling, you can scale back on them and only use half of the package. It's all up to you! Once you have used all of the dumplings you plan to use, check the sauce. If it looks too thick or not enough, you can add more broth or water to the pot. Just don't add too much, you want it to be a good balance of sauce, dumplings and chicken. At this point, I like to add more salt to the pot since the dumplings are very bland. If I had to measure--which I don't, but if I did, then it would be approximately around 1 tablespoon give or take. Allow to boil for about 5 more minutes and then reduce the heat to low and allow to simmer for about 45 minutes. This is the part where you'll be happy that your chicken is in a covered dish! Why didn't I fix the chicken while the dumplings are cooking you ask? Because the broth from the chicken wouldn't be cooking the dumplings silly!
• 5. Once you have finished cooking the dumplings, you can now add in the chicken. Stir well and let the chicken just fall apart. It should be stringy looking. I like to do a taste test at this point to check for seasoning to see if I should add anymore salt and/or pepper. Allow to simmer another 10 minutes or so and serve! I don't serve my dumplings over anything but I know some people like to serve it over rice. Whatever floats your boat!! Enjoy and share this with your friends, family and even your foes...you may gain a newfound friendship!

EASY CHICKEN & BISCUIT DUMPLINGS

Steps:

• Place chicken broth, cooked chicken (add more for a really hearty meal!) and poultry seasoning in a large dutch oven. Add salt and pepper to taste.
• Bring to a boil, then turn down to medium low. Taste the broth after 5 minutes and see if you need more poultry seasoning. It really depends on how your chicken was cooked initially.
• While the chicken is simmering in the broth, place the flour in the center of a plate.
• Open the biscuits (make sure they are not the "flaky" kind -- more the homestyle or buttermilk type), and flatten each one to about 1/4 to 1/8 inch thick. Then dredge the biscuits through the flour. This will thicken your broth and make for a really good gravy for your chicken and dumplings. You might want to add some salt and pepper and poultry seasoning to your flour. It all depends on how your chicken was initially seasoned.
• Make sure your chicken and broth is boiling. If not, turn the heat up on your stove until it boils.
• Then take each biscuit and tear into bite size pieces and drop into the broth. Stir it occasionally so that the pieces do not stick together.
• Once all the biscuits are torn up and are placed in the dutch oven, lower the heat to a simmer. Cook for about 15 minutes, or until the "dumplings" are tender. Enjoy!

EASY CHICKEN STEW AND DUMPLINGS

Steps:

• Place the onion in a skillet with the butter, poultry seasoning and water.
• Simmer for 10 minutes.
• In a large pot or dutch oven, put cream of chicken soup, milk, mixed vegetables, onions and chicken.
• Simmer another 10 minutes.
• Mix the bisquick with the 2/3 cup milk, for the dumplings, and spoon large spoonfuls on top of the stew.
• Simmer, covered, for an additional 10 minutes.

PRESSURE COOKER SUPER EASY CHICKEN & DUMPLINGS RECIPE - (4.5/5)

Steps:

• Heat butter on high in pressure cooker until melted and sizzling. Generously season chicken with salt and pepper, put in pressure cooker with lid off and cook until lightly brown, about 5 minutes. Add onion, stock, celery, carrots, thyme, poultry seasoning and pepper. Secure lid and cook on high 8 minutes. Perform quick release, remove lid, set to high, or brown, add corn and let simmer. Whisk Bisquick and milk together and drop by spoonfuls into pot. Let simmer for 8 to 10 minutes. Turn off heat and stir in heavy cream and add salt and pepper to taste. Sometimes I don't add the heavy cream, I taste the dumplings first and judge from there.

EASY CHICKEN AND DUMPLINGS

Steps:

• 1. In large noodle pot bring cans of chicken, savory and broth to full boil.
• 2. Cut each biscuit dough into quarters and roll into balls. Place in boiling broth mixture.
• 3. Let boil for 15 minutes covered.
• 4. next add gravy mix to 1/2 cup cold milk and stir till lump free. Add to mixture. Stir thoroughly. Add 1/2 cup milk to pot. Salt and pepper to taste.
• 5. Cover and simmer for 15 to 20 mins and serve. Enjoy!

EASY SLOW COOKER CHICKEN & DUMPLINGS

Steps:

• 1. In a 5-qt. crockpot, combine chicken, butter, soups, black pepper, onions, carrots and water, stirring until smooth.
• 2. Cook on high about 5-6 hours. About 45 minutes before serving, add the peas and quartered biscuit pieces and stir well. Cook an additional 40-45 minutes or until dumpling pieces are done.

EASY SLOW COOKER CHICKEN AND DUMPLINGS RECIPE - (4.3/5)

Steps:

• 1 Place the chicken, butter, soup, and onion in a slow cooker, and fill with enough water to cover. 2 Cover, and cook for 5 to 6 hours on High. About 30 minutes before serving, place the torn biscuit dough in the slow cooker. Cook until the dough is no longer raw in the center.