Easy Chicken n Dumplins!


“Out of the top 10 comfort foods ever, Chicken N Dumplins just HAS to be on top of the list! This particular recipe cuts out hours of preparation by using a canned chicken broth and a ready- roasted chicken (no dicing veggies and boiling chicken here!). My entire family gobbles this meal up!! I have also been known to make this for friends/family who need a meal if they are sick…it is easy to transport in a covered plastic container.”


Chicken broth, a pre-roasted chicken from your grocery (deli area-$5.00 per chicken at Giant Eagle), flour, baking powder, milk, salt and pepper

Place the 6 cups of chicken broth in a heavy sauce pan and boil on high.

Peel skin away and discard…flake off medium sized chucks of white meat with a fork.

set aside chicken

To make the dumplins (DO NOT be leery, this is so simple!!) : Combine the flour, baking powder, 1 1/4 tsp salt and milk in a medium bowl. Stir well until smooth, then let the dough rest for 5-10 minutes.

This is what your ball of dough will look like…not fancy!!

Sprinkle flour on top of your counter…again, this is not a fancy step. Place the dough ball on the flour and add a little flour to the top of the dough ball so it will not stick to your rolling pin. Roll out the dough. Dough is very informal so please don’t get yourself upset during this step..roll it out until it is about 1/2 inch thick.

Take a knife or a pizza cutter (even better) and cut 1/2 inch squares

Toss your squares of dough into the boiling broth (turn the broth down to a med-high)

Keep tossing them in..they won’t stick to each other! They will puff up and the flour from them will dissolve into the broth and make a gravy..isn’t that easy?!

Add in your chicken and flavor with pepper. Because we used pre-made chicken broth DO NOT add any salt until you eat…broth is very salty on its own.

A delicious homemade meal!

Chicken n Dumplins made EASY!

1 Pre-Roasted Chicken (near your grocer’s deli area)

6 Cups Low Sodium canned chickenbroth

1 Cup water


2 cups all purpose flour

1 Tbsp baking powder

1 ¼ teaspoon salt

1 cup plus 2 Tbsp milk


Pour your broth and water in a large heavy saucepan/pot and boil on high heat. Peel back and discard chicken skin and flake off medium sized chunks of your chicken and set aside.

To make the dumplins: Combine the flour, baking powder, 1 ¼ tsp of salt and milk in medium bowl. Stir well until smooth, then let the dough rest for 5 mins. Roll the dough out onto a floured surface to ½ inch thickness. Cut ½ inch squares with a knife or pizza cutter.

Drop each square into the simmering broth. The dumplins will swell then shrink as they partially dissolve to thicken the broth into gravy. Simmer 20-30 mins until thick. Stir often. Add chicken and cook another 5 mins. Season with pepper (no salt needed because the broth is salty enough). Enjoy!

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  1. This looks sooo good! thank you 😀

  2. I LOVE Chicken and Dumplins and “easy” makes them that much better! Thanks!

  3. Sounds Great…I can’t wait to try it!

  4. Oh my word! Janelle, I did it! I successfully made chick n’ dumplings! Yay, me! My husband is going to be so excited when he gets home!!!! This recipe is so easy and good!

  5. I did this to tonight!! My four boys and hubby LOVED it. I have a book of favorite dinners and this was added tonight. SUPER EASY to make.

    I used a Lefse board to roll the dough out and it worked fabulous!!!


  6. Yum, yum, yum,!! My favorite, Chkn and Dumplins!! I’m so hungry now. Thanks for sharing 🙂

  7. I am making this tonight for my family. How many servings does this make?

  8. Okay… So I’m having difficulty! 🙁 My dumpling dough is VERY wet… Not at all solid enough to roll out! I don’t know what is wrong! Any suggestions??? Should I add more flour? I don’t want them to have no flavor!?!?!

    • Breana, add flour to the outside of your doughball and to your rolling pin.. They will be just fine!! 😉

    • I too had trouble getting dumplings off counter top and into pot after cutting them. Dough very wet and sticky. Once I got them in the pot, they turned out fine. Just had trouble getting them there! Should I let the dough rise longer than 5 mins or add more flour?

      • I always feel the cutting board or my counter top, with lots of flour and then flour the rolling pin.It is a lot easier.I also cut my dumplings in thin long strips. But of course that is how my mother did it .

  9. These were amazing! My family loved them!

  10. Sharon Hutson says:

    My mother used to make her dumplings this way. My mother in law was into short cuts and started using the frozen dumpling strips in the grocer’s freezer case. They were very good and much faster. But then she started using flour tortillas! Incredibly easy and fast! Just slice into strips and add to your broth. They swell up and become soft. Taste just like the other dumplings! Thanks for your ministry meal post!

    • Such a great tip! I put it on FB!

      • why do my dumplings cook away. i end up with a few dumplings and a big pot of soup

        • What kind of flour are you using Pat? This makes a ton of dumplings. Are you using the exact ingredients listed?

        • Kathy Jung says:

          Mine do too! I use all purpose flour. I’m trying your recipe tonight…excitedly nervous! 🙂 Wish me luck!!

        • I have made this recipe a few times. The first time I tried it they turned out perfect. The second time I tried it but was in a hurry. I was cooking for a women and children’s shelter and was trying to make it in time for their dinner. The dumplings dissolved. The difference, I found, was that I kept the broth boiling to make it cook faster. In keeping it a full boil, the dumplings dissolved. I made them again today and they turned out perfect.

          Boil the broth in the beginning. Turn it down once you start dropping the dumplings in and keep it on low heat throughout the rest of the cooking and they will not dissolve.

  11. Thank you for sharing this recipe. Chicken & dumplings are my all-time favorite comfort food. I noticed you hyperlinked the “baked apples”, but when you click the link, it takes you to the chicken & dumplings recipe. Did you intend to link those to their own recipe page?

  12. Rebecca M says:

    I just made this for dinner tonight and it was AMAZING! Thanks for sharing. I did make one adjustment. I threw a pack of Hidden Valley Ranch into it. It was wonderful.

  13. I wanted to make for someone that just had a baby. What’s the best way to reheat it? I was going to stick it in a casserole dish.

  14. I need gluten-free, lactose-free recipes, any ideas?

  15. About how much chicken can you get from a rotisserie chicken? I was thinking about substituting chunks of chicken breast and I am not sure about how many would give the same amount. any ideas?! Thanks!

  16. Nuclear Nana says:

    I also love Chicken and Dumplin’s! I make mine with self-rising flour and skip the baking powder and salt. Even easier! I also add poultry seasoning to the chicken broth to enhance the chicken flavor. Love your site!

  17. I’m going to try this…I just found out my grocery store sells just the white meat already off the bone…yes, it’s probably day old chicken…but for $6 I get a pound of white meat and no fuss!

    this recipe looks really easy…I will try this…dumplings have intimidated me..

  18. I made this for dinner tonight and it was a huge hit! Took me right back to my childhood 🙂

  19. Thank you for this recipe- I made it yesterday and it was a success! I really appreciate your easy to follow instructions with step by step pictures.

  20. I know I this is an old post. This looks perfect to make for a friend who is having surgery. Will it freeze?

  21. This recipe looks wonderful, and I’d love to try it! Any idea how many cups of cooked chicken should be used if I’m not using a roasted chicken? Thanks!

  22. I made this last night and I must say this was the best dumplings iv ever made. IV attempted making my own dumplings about 3 times in the past and it always ended badly, but this worked great. Only thing I did different was I boiled my own chicken. Thank you for showing me the correct way to make dumplings!

  23. You can also skip the step of rolling the dough out and cutting into squares. After you mix the dough, just pinch off small bits at a time and throw right in the pot. I pinch off pieces about the size of my thumb.

  24. Christy Schultz says:

    I made these for a meal to bring to a friend. I asked my husband to taste it and make sure it was okay. He asked why I never made this before. I had to promise to make it tomorrow, my family was ready to dig in tonight! Thankfully this recipe is so easy and delicious! Sure to be a family favorite.

    Thank you!

  25. Andrea W says:

    Found your page from Pinterest…this made me smile! My Grandma taught me how to make dumplins’ when I was 8 or 9 this exact same way (though she included shortening in hers). As a mother of 3, I can appreciate the convenience added by using a rotisserie chicken and canned broth! There are times when I like to make my own stock, add carefully chopped veggies and simmer for hours…but more often than not it’s crazy chaos and never-enough-time and dinners like this are simple and smart. Thanks for sharing, great site!


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