Easy Chicken and Dumplings is the comfort food meal to make for dinner tonight. A quick and easy recipe made with cooked chicken, hearty vegetables, a creamy broth and Grands biscuits.
If you are looking for the ultimate comfort food dinner, this quick and easy chicken and dumplings recipe is sure to satisfy. We love my mom’s homemade chicken and dumplings recipe because it is seriously the best chicken and dumplings recipe, but it takes hours to make and this quick version is a close second.
Why You’ll Love this Easy Chicken and Dumplings Recipe
- Delicious Comfort Food: Nothing satisfies like a hearty chicken soup and the fluffy dumplings are impossible to resist.
- Budget Friendly: This chicken and dumplings recipe is a great recipe to use up leftover chicken or grilled chicken that you can make ahead. One of our favorite meal prep recipes is How to Brine and Smoke a Whole Chicken.
- Family Favorite Meal: A nostalgic and delicious meal that will remind you of dinner at grandma’s house. This creamy chicken and dumplings is filling and so delicious.
Ingredients for Chicken and Dumplings
- Chicken: We used boneless chicken thighs that we grilled using olive oil and our favorite dry rub. Leftover chicken breast or cooked rotisserie chicken from the deli are also great options.
- Onion: Diced yellow onion adds delicious flavor to the hearty broth.
- Carrots: Sliced carrots add flavor and color to the soup.
- Celery: Sliced celery adds flavor and a bit of crunch to the dumplings recipe.
- Olive Oil: For cooking the vegetables.
- Chicken Broth: Homemade chicken broth is amazing and of course store bought works just fine.
- Granulated Garlic: Adds wonderful flavor that pairs great with the chicken and creamy broth.
- Dried Thyme: Pairs great with the garlic and a favorite for seasoning any chicken recipe.
- Kosher Salt: Brings out all of the other flavors.
- Pepper: We like to use coarse ground pepper for this recipe.
- Cream Soup: We are using both cream of chicken and cream of mushroom soup. Use your favorites, cream of celery is another great option. If you aren’t a fan of cream soups, you can substitute 2 cups of heavy cream.
- Grands Biscuit Dough: Using canned refrigerated biscuits for the dumpling dough makes this recipe come together so quickly. The biscuits turn into tender dumplings that are light and fluffy. Frozen dumplings or homemade dumplings are also great.
Step-by-Step Directions for Easy Chicken and Dumplings
- Cook the Chicken: Coat boneless chicken thighs with olive and sprinkle with rub or your favorite seasoning blend. Grill over indirect fire with the grill closed for about 20 minutes with a 350° fire. Remove from grill, cool 10 minutes and then chop into bite-sized pieces. Cover and set aside.
- Make the Dumplings: Separate biscuits and roll each canned biscuit into a 1/2 inch round log on a cutting board. Slice into 1/4 inch slices. If you prefer flat dumplings, you can roll out the biscuits and cut into strips.
- Prep Vegetables: Peel and dice the onion. Peel and slice carrots into thin slices. Slice the celery into small pieces.
- Cook the Vegetables: Coat the bottom of a dutch oven or large pan with olive oil. Add the vegetables and cook over medium-high heat, stirring occasionally.
- Make the Soup: When vegetables are softened and onions start to caramelize, add the chicken broth, then chicken pieces.
- Add cream soups and seasonings. Whisk to combine and bring mixture to a boil.
- Add the Dumplings: Drop biscuit pieces into boiling broth a few at a time so they don’t stick together. Stirring occasionally, continue to cook until dumplings are cooked through, about 10 minutes. Lower to a gentle simmer until ready to serve.
How to Tell if Dumplings are Done
Remove a dumpling from the soup and cut in half, dumplings should be fluffy and no longer doughy in the center.
What to Serve with Chicken and Dumplings
Chicken and dumplings is really a complete meal in one bowl but if you are looking for a few ideas to add to it, these are our favorites.
How to Store and Reheat Chicken and Dumplings
- Storage: Store leftover chicken and dumplings in an airtight container in the refrigerator up to 5 days. Freeze in a freezer container up to 3 months.
- Reheat: Reheat chicken and dumplings in a pan with additional chicken stock, water or a little milk. Cook over medium heat, stirring occasionally until heated through.
More Chicken Soup Recipes the Whole Family Will Love
- Chicken Mushroom Soup has hearty vegetables and homemade noodles for a hearty chicken soup that will have everyone coming back for more.
- Chicken Enchilada Soup is full of delicious Tex-Mex flavor and makes a delicious dinner with simple ingredients.
- Chicken Pot Pie Soup is perfect for a weeknight dinner when you are craving comfort food but don’t have a lot of time to wait on a traditional pot pie recipe. A delicious creamy chicken soup loaded with carrots, potatoes and frozen peas.
It’s the perfect time of year to make cozy comfort food dinners and this Quick Chicken and Dumplings recipe is sure to please a hungry crowd.
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- 3 large boneless chicken thighs or 1 pound cooked chicken
- 3 tablespoons olive oil, divided
- 1 tablespoon steak rub or favorite all purpose seasoning
- 1 large onion, diced
- 2 medium carrots, peeled and sliced thin
- 2 stalks celery, sliced thin
- 6 cups chicken broth
- 1 tablespoon granulated garlic
- 2 teaspoons dried thyme
- 1 teaspoon coarse black pepper
- 1/2 teaspoon kosher salt
- 10.5 ounce can cream of chicken soup
- 10.5 ounce can cream of mushroom soup
- 16.3 ounce can Pillsbury Grands Biscuits
- Coat boneless chicken thighs with 1 tablespoon olive and sprinkle with rub. Grill over indirect fire with the grill closed for about 20 minutes with a 350° fire. Remove from grill, cool 10 minutes and then chop into bite-sized pieces. Cover and set aside.
- Separate biscuits and roll each canned biscuit into a 1/2 inch round log on a cutting board. Slice into 1/4 inch slices.
- Peel and dice the onion. Peel and slice carrots into thin slices. Slice the celery into small pieces.
- Coat the bottom of a dutch oven or heavy soup pan with olive oil. Add the vegetables and cook over medium-high heat, stirring occasionally.
- When vegetables are softened and onions start to caramelize, add the chicken broth, chicken, seasonings and then the cream soups. Whisk to combine and bring mixture to a boil.
- Drop biscuit pieces into boiling broth a few at a time so they don’t stick together. Stirring occasionally, continue to cook until dumplings are cooked through, about 10 minutes. Lower to simmer until ready to serve.
How to Tell if Dumplings are Done: Remove a dumpling from the soup and cut in half, dumplings should be fluffy and no longer doughy in the center.
Canned Biscuit Substitutes: Frozen dumplings or homemade dumplings can be substituted.
Amount Per Serving: Calories: 680Total Fat: 35gSaturated Fat: 9gTrans Fat: 3gUnsaturated Fat: 23gCholesterol: 154mgSodium: 2565mgCarbohydrates: 49gFiber: 2gSugar: 10gProtein: 42g
Nutritional calculations are estimated and may not be accurate.