Easy Chicken and Dumplings Recipe Ready in 40 Minutes

Name: Easy Chicken and Dumplings Recipe Ready in 40 Minutes
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: American
Ingredients: 2 cups cooked chicken, shredded; 4 cups chicken broth; 1 cup all-purpose flour; 1/2 cup milk; 2 tbsp butter; 1 tsp baking powder; 1/2 tsp salt; 1/4 tsp black pepper; 1/2 tsp dried thyme; 1/2 cup diced carrots; 1/2 cup diced celery; 1/2 cup diced onion

Author: Carry

Published: November 12, 2025

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There’s nothing quite like a steaming bowl of chicken and dumplings to make a house feel like home. I remember my grandma’s kitchen smelling like thyme and buttery dough on chilly evenings—that’s when I knew comfort was on the way. This easy chicken and dumplings recipe captures that same homestyle magic with half the fuss. No fancy techniques, no all-day simmering—just tender chicken, pillowy dumplings, and a broth that hugs you from the inside out. Whether you’re fighting off a cold or just craving cozy, this is the kind of meal that makes everyone gather around the pot for seconds. Trust me, even the dumpling skeptics (we’ve all got one in the family) will be scraping their bowls clean.

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Why You’ll Love This Easy Chicken and Dumplings Recipe

Listen, I know we all have those nights when we need something warm, cozy, and FAST—this recipe checks every box. Here’s why it’s become my go-to:

Weeknight magic: From fridge to table in under 40 minutes—even my teenager can’t complain about waiting!
Pantry superhero: Uses basics you probably already have (leftover rotisserie chicken? Perfect).
Hugs in a bowl: That silky broth and fluffy dumplings taste like Sunday supper at Grandma’s.
No-stress dough: Only 4 ingredients mix up into the easiest dumplings you’ll ever make (promise they won’t turn to rocks).

Seriously, this is the kind of recipe you’ll scribble on a sticky note because you’ll make it so often.

Ingredients for Easy Chicken and Dumplings

Here’s the beautiful part—this recipe doesn’t need a grocery store marathon. Just grab these simple ingredients (and yes, I’ve included my little prep tricks that make all the difference):

For the broth: 4 cups chicken broth (homemade if you’re fancy, boxed if you’re smart), 2 tbsp butter (salted for flavor, unsalted works too)
For the veggies: ½ cup each diced carrots, celery, and onion (I aim for ¼-inch pieces so they cook fast but still give texture)
For the chicken: 2 cups cooked chicken, shredded (rotisserie chicken is my weeknight hero here)
For the dumplings: 1 cup all-purpose flour (spooned & leveled—no packing!), ½ cup milk (whole milk makes them extra tender), 1 tsp baking powder, ½ tsp salt, ¼ tsp black pepper
The flavor booster: ½ tsp dried thyme (rub it between your fingers before adding to wake up the oils)

See? Nothing weird—just real food that comes together like magic.

How to Make Easy Chicken and Dumplings

Alright, let’s get cooking! This is where the magic happens—turning those simple ingredients into the coziest bowl of comfort. Follow these steps, and you’ll have dumplings so fluffy they’ll make you want to do a little happy dance.

Preparing the Broth

First things first—grab your biggest pot (I use my grandma’s old Dutch oven) and melt that butter over medium heat. When it’s just starting to bubble, toss in your diced carrots, celery, and onion. Give ’em a good stir and let them soften up for about 5 minutes—you want them just tender, not mushy. Now pour in that glorious chicken broth and bring it to a gentle simmer. Key tip here: Don’t let it boil hard or your broth will get cloudy. We’re aiming for lazy bubbles around the edges.

Making the Dumplings

While the broth simmers, mix up your dumpling dough. In a medium bowl, whisk together the flour, baking powder, salt, and pepper. Pour in the milk and stir until it just comes together—it should be sticky but not runny (think biscuit dough consistency). Pro tip: Overmixing makes tough dumplings, so stop when there are still a few flour streaks. Use a heaping tablespoon to drop dollops of dough into the simmering broth—they’ll look a little wonky, and that’s perfect!

Combining and Finishing

Now for the best part—add your shredded chicken and sprinkle in that fragrant thyme. Cover the pot with a tight-fitting lid and let everything simmer for 15 magical minutes. No peeking! That steam is what makes the dumplings puff up. When time’s up, check if the dumplings are cooked through—they should be fluffy all the way through when you cut one open. If they float like little clouds, you’re golden. Ladle it all into bowls and watch those happy faces at your table.

Tips for Perfect Easy Chicken and Dumplings

Listen, I’ve made every dumpling mistake in the book—so you don’t have to! Here are my hard-won secrets:

Rotisserie to the rescue: That grocery store chicken saves time AND adds flavor (just remove the skin first).
Broth too thin? Mix 1 tbsp flour with 2 tbsp cold water, whisk into simmering broth for instant thickness.
Dough drama: Stir dumpling mix just until combined—lumps are friends! Overworked dough = hockey pucks.
Size matters: Tablespoon-sized dumplings cook evenly (giant ones stay doughy inside).

Follow these, and you’ll get that perfect “just like Grandma made” texture every time!

Ingredient Substitutions & Notes

Life happens—here’s how to adapt this recipe when your pantry rebels (or when you’re feeling adventurous):

Broth swap: Turkey or vegetable broth works in a pinch, but chicken gives that classic flavor. For extra richness, use half broth, half water with a bouillon cube.
Gluten-free? Swap the flour 1:1 with your favorite GF blend (I like ones with xanthan gum already added).
Thyme’s job: That ½ tsp isn’t just for show—it cuts through the richness and makes the whole dish taste “homier.” No thyme? A pinch of sage or poultry seasoning works too.
Milk alternatives: Any milk you’ve got (even water in emergencies), but buttermilk makes the dumplings extra tender.

See? Flexibility is the secret ingredient here!

Serving Suggestions for Easy Chicken and Dumplings

Oh, how I love watching steam rise from a bowl of these dumplings—it’s practically an invitation to dig in! For the full homestyle experience, serve this with:

Crusty bread soldiers: Perfect for sopping up every last drop of that silky broth (my family fights over the heel of the loaf).
Simple green salad: A crisp mix of greens with lemon vinaigrette cuts through the richness beautifully.
Garnish game: A sprinkle of fresh parsley or chives adds color and freshness—I always keep some in my windowsill just for this!

Honestly? Sometimes we just eat it straight from the pot with big spoons—no judgment here!

Storing and Reheating Easy Chicken and Dumplings

Let’s be real—this dish is so good, leftovers are rare in my house! But if you’re lucky enough to have some, here’s how to keep the magic alive:

Fridge smarts: Store in an airtight container for up to 3 days. The dumplings will soak up broth (that’s normal!), so add a splash when reheating.
Microwave magic: Cover and heat in 30-second bursts, stirring gently—those dumplings stay tender when warmed slowly.
Freezer trick: Freeze broth and chicken separately from dumplings (they get gummy when frozen together). Thaw overnight before reheating.

Pro tip: Day-old dumplings make killer next-day patties—just pan-fry in butter for a crispy treat!

Easy Chicken and Dumplings FAQs

I get asked these questions all the time—here’s the inside scoop to make sure your chicken and dumplings turn out perfect every time!

Can I freeze leftovers?

You can, but with a catch! The dumplings get a bit gummy after freezing. My trick? Freeze just the broth and chicken portion, then make fresh dumplings when you reheat. It tastes nearly as good as day one!

Why are my dumplings dense instead of fluffy?

Oh honey, you’re probably overmixing the dough! Those lumps are actually your friends—stop stirring as soon as the flour disappears. Also, check that baking powder isn’t expired (I test mine with hot water—if it bubbles, it’s good).

Can I make this in a slow cooker?

Absolutely! Sauté veggies first for best flavor, then add everything except dumplings to the cooker for 4 hours on low. Drop dumpling dough in during the last 30 minutes—keep the lid on tight!

Is rotisserie chicken better than boiled chicken?

For weeknights? 100% yes! The seasoning on store-bought rotisserie chickens adds incredible depth. If using boiled chicken, bump up the thyme and add a bay leaf to the broth.

Why did my dumplings disappear into the broth?

Sounds like your broth was boiling too hard! Gentle simmer is key—think lazy bubbles. Also, make sure your dough isn’t too wet (it should hold its shape on the spoon).

Nutritional Information

Now, I’m no nutritionist, but here’s the scoop on what’s in each comforting bowl of this easy chicken and dumplings recipe (estimates vary based on your ingredients, of course!):

Calories: About 320 per serving (but who’s counting when it’s this good?)
Protein: 22g from that tender chicken
Carbs: 35g—mostly from those pillowy dumplings
Fat: 10g (worth every delicious gram)

Remember, these numbers are just guidelines—your grandma never measured, and neither should you when it comes to comfort food!

Try this recipe and share your results—I’d love to hear about your cozy kitchen moments!