Chicken n’ Dumplings

Other than thinly sliced roast beef sandwiches on white bread with mustard (and putting skittles on ice cream…8 year old me loved that combo and it’s a good way to break a tooth), chicken n’ dumplings is the food I have the most childhood memories of.

The other week Andrew felt like cooking something “scoopable” (his favorite type of food), so he whipped up a batch of chicken n’ dumplings and I was reminded how good it is.

There are numerous ways to make chicken n’ dumplings, but this recipe is our preferred version. To save some time, it uses a rotisserie chicken, so if you’re someone who dislikes handling raw meat…this may be the recipe for you.

Andrew and I are divided on the preferred dumpling shape. I like the dumplings more square and uniform, while he prefers to pinch the dumpling dough into randomly sized pieces and throw it into the soup. Either way they taste great. Sometimes when we make this we’ll increase the dumpling recipe by 50% so it’s more dumpling heavy. Again, either way it tastes great. Andrew would like his soup a bit more creamy and adds a splash of milk, but I prefer mine a little more brothy. Again, either way it tastes great.

When we’ve served this to Jojo she hasn’t touched the dumplings and I’m like, “Jo you’re missing the best part!” Haha.

If you give this recipe a try, let me know! Also, I shared a fun little video for this recipe on Instagram. I’ve been taking baby steps and learning to animate some of my girl paintings and it’s been really fun for me!

Chicken n' Dumplings

Yield: serves 4-6

Prep Time: 30 minutes

Cook Time: 90 minutes

Total Time: 2 hours


1 yellow onion
2 large carrots
4 celery ribs
3 tbsp olive oil
2 tsp black pepper
1 1/4 tsp salt
1 rotisserie chicken
3 bay leaves

1 1/2 cup flour
1/3 cup butter, softened
1 tsp baking powder
1/2 tsp salt


Dice onion, carrots and celery into similarly sized pieces. In a heavy bottomed pot, heat olive oil over medium heat. Add in vegetables and sauté until soft, about 10 minutes. Add in pepper, salt, rotisserie chicken, and bay leaves. Pour in 5 cups water (or enough water to cover the majority of the chicken). Cover and bring to a simmer for 20 minutes. 

While simmering, make your dumplings. In a bowl, use your fingers to combine all of your dumpling ingredients (flour, butter, baking powder, salt). It'll resemble a sandlike mixture and will then continue to come together into a dough. If your dough is too dry, add milk one tablespoon at a time. Place dough in the fridge in a ball until you're ready to roll it out.

Using tongs and/or forks, remove your rotisserie chicken from the soup and shred the chicken off of it. Return chicken meat back to the soup. Also, fish out your bay leaves at this point and discard.

Now, roll out your dumpling dough into 1/4"-1/2" thick sheet. Cut dumpling dough into your desired dumpling shape. Toss dumplings into the soup and return to a simmer. 

Simmer for at least 1 hour and up to 3 hours. The longer it simmers the thicker and better it gets. 

Makes excellent leftovers. It gets better and better and thicker and thicker as it sits in the fridge.


  1. As I said on Insta, Matt and I were just talking about chicken ‘n dumplins; perfect timing! I found a new product to us – gf cheesy bread bites that we are going to use as a shortcut for the dumplings. Then I am going to make them from scratch following your recipe. The idea of using a rotisserie chicken is even better. Thank you!

  2. YAY! A “Kylie” recipe….or should I say an “Andrew” recipe!  Either way, I will have to try it, as this time of year totally screams comfort food to me!  I miss your easy, no nonsense recipes :)  Happy for you though, at this busy stage in your life!!!  Happy New Year Kylie!!! 

  3. Love your lil’ animated girl! 

  4. This looks really yummy! when you say a rotisserie chicken in the ingredient list you mean the pre-cooked kind from the store right? as opposed to just a whole and raw chicken….this might be a silly question!!

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  6. Yum! I didn’t have a rotisserie chicken, but I had about a pound and a half of chicken breasts that I cooked first in the skillet until they were almost done and then added the veggies and followed the rest of the directions. It’s currently simmering on the stove and my taste tests have made me so excited for dinner tonight!  Thanks for a great recipe! I bulked up the celery and carrots and a little extra broth to stretch it a bit so I can bring some to a friend with a new baby, too. SO comforting!

  7. Your version is clearly not a homemade chicken and dumplings…a whole chicken should be cooked down with sage and or poultry seasoning, salt and pepper, no carrots, or celery, and plenty of butter. Then add in the homemade dumpling, and a little thickening to make it creamy. I’m a grandma from the south and as always everyone tends to shy away from a true staple of a recipe…you take away flavor in every shortcut.

  8. We made this for dinner tonight and it was spectacular! I wish I didn’t wait until it was basically summer in Houston to try it; I already can’t wait to make it again.

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  10. Just made this for dinner last night and oh my goodness soooooo good! I added a can of sliced mushrooms too. Thanks for sharing! 

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