WINNER, WINNER!!! Our winner of the e-mealz is Jen Suman!!! Woohoo!!! Congratulations!!

Well, the picture sucks. It just does. Oh well.

Guess what? Wait. Before I say this let me just make all of you Southern folk plug your ears.

K, I don’t like chicken and dumplings. There, I’ve said it. Guys, I tried. I really did. My hubby reallllllly likes this dish and has been begging for years for it so I had to at least attempt it. Oh, and he eats it with a drizzle of VINEGAR! Say what?! That is so gross and weird. He says it is delicious.  Now, keep in mind that I don’t like this dish no matter who made it, but Cade looooved this recipe. He like that it has more flavor than the other recipes.I’m sure a lot of that had to do with the Knorr Homestyle stock. It’s already got loads of flavor unlike other stocks. I guess it’s a success. And, don’t judge if I messed up. Just kindly tell me if chicken and dumplings should really be made another way.

Are Dumplings Biscuits?

Dumplings are not exactly the same thing as biscuits.

Dumplings are a small ball of dough that can be boiled in a soup, fried or baked in a casserole.

How Do You Know When Dumplings Are Done?

To tell when dumplings are done, run a toothpick or skewer through one.

If it comes out clean, the dumplings are done.

Is Chicken Soup Good For A Cold?

For years, people have claimed that chicken soup is good for colds and flu.

Chicken soup is good for soothing both cold and flu symptoms.

The hot soup helps break up the congestion associated with both colds and the flu.

The warm soup, and the salt in the soup can help soothe a sore throat.

Chicken soup also has anti inflammatory properties.

Chicken and Dumplings Soup

Chicken and Dumplings Soup

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Servings: 4
Prep Time: 20 minutes
Cook Time: 35 minutes
Total Time: 55 minutes


This chicken and dumplings is packed with flavor and is the ultimate comfort food.


For the Soup

  • 1 Chicken Fryer, or breasts
  • 1-2 Tablespoons Butter
  • 2-3 Carrots, peeled & diced
  • 1-2 Celery Stalks, diced
  • 1/2 Onion, diced (opt)
  • 1/4 Cup Flour, opt
  • 4 Cups Chicken Broth


  • Bisquick
  • Water
  • Butter
  • Garlic Salt
  • Dill


  • 1 Egg Yolk, slightly beaten
  • 1 Tablespoon Evaporated Milk
  • Salt and Pepper
  • Flour



  • If you have a raw fryer, or breasts, throw it/them in the crock pot in the morning with some salt and pepper-or a package of Italian dressing dry mix. Let it cook all day. Or, grab a rotisserie chicken at the supermarket.
    1 Chicken Fryer
  • When the chicken is done cooking, pull all the meat off the bones. Discard the bones, skin, etc. (This can be done ahead of time & refrigerated or frozen until use.)
  • Melt the butter in a stock pot or dutch oven.
    1-2 Tablespoons Butter
  • Add the veggies and saute for a min. or two. If you like a thick soup, add the flour, stirring to create a roux. Let it cook for min to reduce the flour taste.
    2-3 Carrots, 1-2 Celery Stalks, 1/4 Cup Flour, 1/2 Onion
  • Add the broth. If you cooked the chicken in the crock pot then use the drippings-they will be delicious!
    4 Cups Chicken Broth
  • Prepare the noodles/dumplings while you wait for the soup to come to a boil. Then drop them one by one into the soup. It will only take a min or so for them to cook.
  • Traditionally, you eat the soup at this point. However, sometimes I like to brown the dumplings a little. They float to the top so all you have to do is pop it in the oven for a bit (making sure your stock pot is oven safe of course!). Yummy!


  • I cheat and use Bisquick. Just mix it together as instructed on the box and drop them into the soup. I like to add some cheddar to the extra dough and bake them as drop biscuits. Then I brush the tops with melted butter, garlic salt and dill.
    Bisquick, Water, Butter, Garlic Salt, Dill


  • Mix the yolk, milk, salt and pepper.
    1 Egg Yolk, 1 Tablespoon Evaporated Milk, Salt and Pepper
  • Then add enough flour to make a dough.
  • Pat the dough out on the counter until it is about half as thick as you'd like it. It will grow when you cook it.
  • Use a pizza cutter to cut it into strips, or small cookie cutters for shapes.
  • Drop into boiling soup & cook for 1 min.


Store left overs in the refrigerator for 3-5 days


Serving: 1bowlCalories: 515kcalCarbohydrates: 12gProtein: 39gFat: 34gSaturated Fat: 11gPolyunsaturated Fat: 7gMonounsaturated Fat: 13gTrans Fat: 1gCholesterol: 205mgSodium: 1056mgPotassium: 548mgFiber: 1gSugar: 3gVitamin A: 5533IUVitamin C: 6mgCalcium: 62mgIron: 2mg
Author: Sweet Basil
Course: Mom's Best 100 Easy Chicken Recipes

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