Easy Chicken and Dumplings with Cream of Chicken

There’s nothing quite like a bowl of chicken and dumplings on a cold day. It’s the kind of meal that makes everyone gather around the kitchen table and stay a little longer. But let’s be honest – making dumplings from scratch can feel like a lot of work on a busy weeknight.

That’s where this shortcut version comes in. Using cream of chicken soup gives you all that rich, comforting flavor without spending hours simmering a pot on the stove. The dumplings still come together easily, and you get that same warm, filling meal your family craves. I prep this when I need something hearty but don’t have all day to cook.

Want something that tastes like it took forever but only needs about an hour? This is your recipe. Honestly, it’s become my go-to comfort food when the weather turns chilly and everyone’s asking what’s for dinner.

What Kind of Chicken Should I Use?

For this recipe, you’ll need about 4 cups of shredded cooked chicken, which comes out to roughly 1 pound. You can use whatever cooked chicken you have on hand – rotisserie chicken from the store is a real time-saver and works perfectly for this dish. If you’re cooking your own chicken, boneless skinless chicken breasts or thighs both work well, though thighs tend to stay more moist and flavorful. You can also use leftover chicken from a previous meal, which makes this recipe great for using up extras. Just make sure your chicken is fully cooked and shredded into bite-sized pieces before adding it to the pot.

Options for Substitutions

This comforting recipe is pretty forgiving when it comes to swaps and substitutions:

• Condensed cream of chicken soup: You can make your own by mixing 1 cup heavy cream with 2 tablespoons flour and 2 cups chicken broth. Cook until thickened, then season with salt and pepper to taste.
• Bisquick baking mix: Make your own by combining 2 cups flour, 1 tablespoon baking powder, 1 teaspoon salt, and 1/3 cup cold butter or shortening. Mix until crumbly before adding the milk.
• Whole milk: Buttermilk works great and gives the dumplings a nice tangy flavor. You can also use 2% milk or even heavy cream if that’s what you have on hand.
• Shredded cooked chicken: Rotisserie chicken is perfect for this, but you can also use leftover turkey, or cook chicken thighs or breasts specifically for this recipe. Dark meat tends to stay more tender.
• Fresh vegetables: Frozen mixed vegetables work just as well – add them during the last 10 minutes of cooking. You can also throw in some diced onions or mushrooms for extra flavor.
• Chicken broth: Vegetable broth works if you want to lighten it up, or use turkey broth if you’re using leftover turkey instead of chicken.

Watch Out for These Mistakes While Cooking

The biggest mistake when making chicken and dumplings is dropping the dumpling batter into broth that isn’t at a rolling boil, which leads to dense, heavy dumplings instead of light and fluffy ones.

Another common error is lifting the lid too often while the dumplings cook – they need that steady steam to rise properly, so resist the urge to peek for at least 15 minutes after adding them to the pot.

To avoid watery results, make sure your chicken broth is simmering nicely before adding the cream of chicken soup, and don’t thin out the mixture too much since the dumplings will release some moisture as they cook.

For the best texture, drop spoonfuls of dumpling batter directly onto the bubbling chicken mixture rather than into the liquid, and remember that fresh dumplings will look a bit wet on top when they’re perfectly done.

What to Serve With Chicken and Dumplings?

Chicken and dumplings is such a hearty, filling dish that you really don’t need much alongside it, but a few simple sides can round out the meal nicely. A crisp green salad with a light vinaigrette helps cut through all that creamy richness, or you could go with some steamed green beans or roasted broccoli for a pop of color and freshness. Warm dinner rolls or buttermilk biscuits are always a hit for soaking up any extra broth, and they make the meal feel even more comforting. If you want something a bit tangy to balance the creaminess, try serving some pickled vegetables or a small side of coleslaw on the side.

Storage Instructions

Refrigerate: This comforting chicken and dumplings keeps really well in the fridge for up to 4 days in an airtight container. The dumplings might absorb some of the broth as it sits, which actually makes it even more flavorful the next day. I always make extra because my family loves having leftovers for lunch!

Freeze: You can freeze this hearty meal for up to 3 months in freezer-safe containers or bags. Just know that the dumplings might change texture slightly after freezing, but it’s still delicious. I like to freeze individual portions so I can grab just what I need for a quick dinner.

Warm Up: Gently reheat on the stovetop over medium-low heat, stirring occasionally and adding a splash of chicken broth if it seems too thick. You can also use the microwave on medium power, stirring every minute or so. The key is heating it slowly so the dumplings don’t get tough.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 2150-2350
• Protein: 130-150 g
• Fat: 95-110 g
• Carbohydrates: 200-220 g

Ingredients

For the soup base:

• 1 tbsp butter
• 1 large carrot, diced
• 1 celery stalk, diced
• 4 cups chicken broth
• 2 cans (10.5 oz each) condensed cream of chicken soup
• 2 tsp onion powder
• 1 tsp garlic powder
• 4 cups shredded cooked chicken (about 1 lb)

For the dumplings:

• 2 cups bisquick baking mix (8 oz)
• 2/3 cup whole milk

To serve:

• Chopped fresh parsley, optional

Step 1: Sauté the Vegetables

• 1 tbsp butter
• 1 large carrot, diced
• 1 celery stalk, diced

In a medium Dutch oven, melt the butter over medium-high heat.

Add the diced carrot and diced celery.

Cook, stirring occasionally, until the vegetables are softened, about 5 minutes.

This base of sautéed vegetables adds great flavor to your soup.

Step 2: Prepare the Soup Base

• 4 cups chicken broth
• 2 cans (10.5 oz each) condensed cream of chicken soup
• 2 tsp onion powder
• 1 tsp garlic powder
• 4 cups shredded cooked chicken (about 1 lb)

Add the chicken broth, condensed cream of chicken soup, onion powder, and garlic powder to the pot with the sautéed vegetables.

Stir to combine and dissolve the soup.

Then, gently stir in the shredded cooked chicken.

Cover the pot and bring the mixture to a simmer over medium-high heat, about 15 minutes.

I like to give the soup a good stir halfway through to ensure everything is evenly combined.

Step 3: Mix the Dumpling Dough

• 2 cups Bisquick baking mix (8 oz)
• 2/3 cup whole milk

While the soup base comes to a simmer, combine the Bisquick baking mix and whole milk in a medium bowl.

Stir together until a wet, sticky dough forms.

Don’t worry if the mixture looks a bit wet—it helps keep the dumplings tender.

I sometimes let the dough rest for a couple of minutes to hydrate the baking mix fully.

Step 4: Cook the Dumplings

• dumpling dough from Step 3
• simmering soup base with chicken from Step 2

Reduce the heat to medium.

Scoop the dumpling batter into ping pong ball-sized portions (about 1 1/2 tablespoons each) and drop them directly into the simmering soup in a single layer.

Cover the pot and cook undisturbed for about 10 minutes, until the dumplings are cooked through.

Uncover and check for doneness by poking a dumpling—there should be no wet dough in the center.

If not cooked through, re-cover and cook 2–3 minutes more.

To prevent sticking, I like to very gently push the dumplings apart with the back of a spoon after a few minutes of cooking.

Step 5: Serve and Garnish

• chopped fresh parsley, optional

Ladle the hot soup into bowls, ensuring each serving gets two or three dumplings.

Top with chopped fresh parsley if desired, for a fresh, bright flavor and color.

Leftovers should be kept in an airtight container in the fridge for up to 3 days; the dumplings may soften but the dish will still be delicious when reheated.

Easy Chicken and Dumplings with Cream of Chicken

Delicious Easy Chicken and Dumplings with Cream of Chicken recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 32 minutes mins

Total Time 47 minutes mins

Servings 4

Calories 2250 kcal

Ingredients

  

For the soup base:

• 1 tbsp butter
• 1 large carrot, diced
• 1 celery stalk, diced
• 4 cups chicken broth
• 2 cans (10.5 oz each) condensed cream of chicken soup
• 2 tsp onion powder
• 1 tsp garlic powder
• 4 cups shredded cooked chicken (about 1 lb)

For the dumplings:

• 2 cups Bisquick baking mix (8 oz)
• 2/3 cup whole milk

To serve:

• chopped fresh parsley, optional

Instructions

 

• In a medium Dutch oven, melt the butter over medium-high heat. Add the diced carrot and diced celery. Cook, stirring occasionally, until the vegetables are softened, about 5 minutes. This base of sautéed vegetables adds great flavor to your soup.
• Add the chicken broth, condensed cream of chicken soup, onion powder, and garlic powder to the pot with the sautéed vegetables. Stir to combine and dissolve the soup. Then, gently stir in the shredded cooked chicken. Cover the pot and bring the mixture to a simmer over medium-high heat, about 15 minutes. I like to give the soup a good stir halfway through to ensure everything is evenly combined.
• While the soup base comes to a simmer, combine the Bisquick baking mix and whole milk in a medium bowl. Stir together until a wet, sticky dough forms. Don't worry if the mixture looks a bit wet—it helps keep the dumplings tender. I sometimes let the dough rest for a couple of minutes to hydrate the baking mix fully.
• Reduce the heat to medium. Scoop the dumpling batter into ping pong ball-sized portions (about 1 1/2 tablespoons each) and drop them directly into the simmering soup in a single layer. Cover the pot and cook undisturbed for about 10 minutes, until the dumplings are cooked through. Uncover and check for doneness by poking a dumpling—there should be no wet dough in the center. If not cooked through, re-cover and cook 2–3 minutes more. To prevent sticking, I like to very gently push the dumplings apart with the back of a spoon after a few minutes of cooking.
• Ladle the hot soup into bowls, ensuring each serving gets two or three dumplings. Top with chopped fresh parsley if desired, for a fresh, bright flavor and color. Leftovers should be kept in an airtight container in the fridge for up to 3 days; the dumplings may soften but the dish will still be delicious when reheated.