Quick and Easy Southern Chicken and Dumplings: A 20-Minute Comfort Food Classic

Homestyle Comfort Chicken and Dumplings

Why You’ll Love This Easy Chicken and Dumplings Recipe

There’s something magical about the combination of tender chicken and pillowy dumplings swimming in a creamy, savory broth. This classic southern comfort dish has stood the test of time for good reason:

• Convenience: Uses simple pantry staples you likely already have on hand
• Quick preparation: Ready in just 20 minutes from start to finish
• One-pot wonder: Minimal cleanup with maximum flavor
• Family-friendly: A guaranteed crowd-pleaser for all ages
• Budget-conscious: Stretches your grocery dollars without sacrificing taste

Ingredients for Classic Chicken and Dumplings

• 2 (10.5 ounce) cans condensed cream of chicken soup
• 3 cups chicken broth
• 2 cups cooked, shredded chicken (rotisserie chicken works perfectly)
• 1 cup frozen peas and carrots
• 1 small onion, finely diced
• 2 stalks celery, chopped
• 1 teaspoon dried thyme
• 1/2 teaspoon garlic powder
• 1/4 teaspoon black pepper
• 1 (16.3 ounce) can refrigerated biscuit dough
• Fresh parsley for garnish (optional)

Kitchen Equipment You’ll Need

• Large Dutch oven or stockpot
• Measuring cups and spoons
• Wooden spoon
• Knife and cutting board
• Can opener

How to Make the Best Chicken and Dumplings

1. In a large Dutch oven or pot, combine cream of chicken soup and chicken broth. Stir until well blended over medium heat.
2. Add shredded chicken, frozen vegetables, diced onion, celery, thyme, garlic powder, and black pepper. Bring to a gentle simmer and cook for 5 minutes, stirring occasionally.
3. While the soup simmers, open the can of biscuits and cut each biscuit into 4 equal pieces.
4. Drop the biscuit pieces one at a time into the simmering soup. Do not stir after adding the dumplings.
5. Cover the pot and reduce heat to low. Allow the dumplings to cook for 10-12 minutes or until they are puffy and cooked through.
6. Remove from heat, garnish with fresh parsley if desired, and let stand for 2-3 minutes before serving.

Pro Tips for Perfect Chicken and Dumplings

• Don’t peek! Keep the lid on while the dumplings cook – the steam helps them rise properly.
• Quick-cook option: Use rotisserie chicken to save time without sacrificing flavor.
• Make it homemade: If you prefer to avoid canned soup, substitute with 2 cups of heavy cream and 2 tablespoons of chicken bouillon.
• Add fresh herbs: Stir in chopped fresh thyme or rosemary in the last few minutes of cooking for a flavor boost.
• Storage: This dish keeps well in the refrigerator for up to 3 days, though the dumplings will absorb some of the broth over time.

Variations on Traditional Chicken and Dumplings

Homemade Dumplings

For scratch-made dumplings, mix 2 cups all-purpose flour, 1 tablespoon baking powder, 1 teaspoon salt, 3 tablespoons cold butter (cut in small pieces), and 3/4 cup milk until just combined. Drop by spoonfuls into your simmering soup.

Herb-Infused Dumplings

Add 1 tablespoon of fresh chopped herbs (parsley, chives, or dill) to your biscuit dough pieces before adding to the pot for an extra dimension of flavor.

Creamy Garlic Chicken and Dumplings

Add 4 minced garlic cloves and 1/2 cup heavy cream to the broth for an extra rich and flavorful base.

Nutrition Information

Frequently Asked Questions About Chicken and Dumplings

Can I make chicken and dumplings ahead of time?

You can prepare the soup base up to 2 days in advance, but it’s best to add the dumplings just before serving. Refrigerate the soup base, then reheat it to a simmer before adding fresh biscuit dough pieces.

Can I freeze chicken and dumplings?

While you can freeze the chicken soup base, dumplings don’t freeze well as they tend to become soggy when reheated. For best results, freeze only the soup portion and add fresh dumplings when reheating.

What sides go well with chicken and dumplings?

This hearty dish is a complete meal on its own, but pairs beautifully with a simple green salad, steamed green beans, or crusty bread for sopping up the delicious broth.

Can I use canned biscuits for dumplings?

Absolutely! Refrigerated canned biscuits make excellent quick dumplings. Simply cut each biscuit into quarters before adding to the simmering soup.

Why This Chicken and Dumplings Recipe Works

The beauty of this chicken and dumplings recipe lies in its simplicity. The combination of pre-cooked chicken and refrigerated biscuits creates a shortcut to homestyle comfort without hours in the kitchen. The condensed soup provides a rich base that mimics the flavor of long-simmered broth, while the dumplings cook right in the pot, absorbing all those wonderful savory flavors. It’s the perfect weeknight solution when you need a satisfying, soul-warming meal but don’t have hours to spend cooking.

Recipe adapted from AllRecipes