Homemade Chicken and Dumplings with Frozen Dumplings

Finding time to make a comforting, homemade dinner on busy weeknights can feel nearly impossible. Between work deadlines, school pickup, and all the other daily chaos, the idea of making chicken and dumplings from scratch might seem out of reach for most of us.

That’s where this chicken and dumplings recipe comes to the rescue. By using frozen dumplings, you get all the cozy, soul-warming comfort of the classic dish without spending hours in the kitchen rolling out dough.

What Kind of Frozen Dumplings Should I Use?

For this recipe, you’ll want to look for frozen flat dumplings rather than the round, filled kind you’d find in the Asian food section. Reames is probably the most common brand you’ll see in grocery stores, and they’re usually found in the frozen pasta or bread aisle. These dumplings are basically thick, flat noodles that puff up and become fluffy when cooked in the broth. If you can’t find Reames, any brand of frozen flat dumplings will work just fine – just make sure they’re the plain, unfilled variety. Don’t worry about thawing them first; they go straight from the freezer into your simmering broth.

Options for Substitutions

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

• Frozen dumplings: If you can’t find Reames brand, any frozen flat dumplings will work. You can also make homemade dumplings using flour, baking powder, salt, and milk – just drop spoonfuls of the dough directly into the simmering broth.
• Cooked chicken: Rotisserie chicken is perfect here, but you can use leftover roasted chicken, poached chicken breasts, or even cook raw chicken right in the broth. If using raw chicken, add it early and let it cook through before adding dumplings.
• Chicken broth: Store-bought is fine, but homemade gives the best flavor. In a pinch, you can use vegetable broth with a chicken bouillon cube, or even turkey broth if you have it.
• Cornstarch: For thickening, you can use flour instead – just whisk 3 tablespoons of flour with 3 tablespoons of cold water. The mixture might be slightly less smooth but will work just as well.
• Celery and onion: These add great flavor, but if you’re missing one or both, try adding some dried herbs like thyme or sage. You can also use celery seed or onion powder in small amounts.

Watch Out for These Mistakes While Cooking

The biggest mistake people make with chicken and dumplings is adding the frozen dumplings to rapidly boiling broth, which causes them to break apart and turn your soup into a starchy mess – instead, bring the broth to a gentle simmer before carefully adding the dumplings one by one.

Another common error is overcrowding the pot with dumplings, so make sure you have enough liquid to give them room to expand (they’ll nearly double in size), and resist the urge to stir too vigorously once they’re in the pot.

Don’t skip the cornstarch slurry at the end, as this is what gives you that perfect thick, creamy consistency that makes chicken and dumplings so comforting – mix it thoroughly before adding to prevent lumps.

Finally, taste and season at the very end since the dumplings will absorb some of the broth’s flavor as they cook, and you might need more salt and pepper than you initially think.

What to Serve With Chicken and Dumplings?

Chicken and dumplings is pretty much a complete meal on its own, but I love serving it with some simple sides that don’t compete with all that cozy comfort. A basic green salad with a light vinaigrette helps cut through the richness, or you could go with some steamed green beans or roasted carrots for extra veggies. Buttermilk biscuits are always a hit on the side – perfect for soaking up any extra broth at the bottom of your bowl. If you want something a bit heartier, cornbread is another great option that pairs really well with the homestyle flavors.

Storage Instructions

Refrigerate: This comforting chicken and dumplings keeps really well in the fridge for up to 4 days in a covered container. The dumplings will absorb some of the broth as it sits, which actually makes it even more flavorful the next day. Just keep in mind it’ll get thicker as it cools.

Freeze: You can freeze portions of this for up to 3 months in freezer-safe containers. I like to leave a little extra room at the top since it expands when frozen. The texture of the dumplings changes slightly after freezing, but it’s still really satisfying on a cold day.

Warm Up: Heat it gently on the stovetop over medium-low heat, stirring occasionally to prevent sticking. You’ll probably need to add some extra broth or water since the dumplings soak up liquid over time. If reheating from frozen, let it thaw in the fridge overnight first for best results.

Preparation Time	10-15 minutes
Cooking Time	30-40 minutes
Total Time	40-55 minutes
Level of Difficulty	Easy

Estimated Nutrition

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

• Calories: 1100-1300
• Protein: 60-75 g
• Fat: 25-35 g
• Carbohydrates: 150-170 g

Ingredients

For the soup:

• Salt and pepper to taste
• 2 ribs celery (halved, about 3-inch pieces)
• 12 oz frozen dumplings (Reames brand recommended)
• Up to 2 cups water or extra broth
• 1/2 onion (chunked into quarters)
• 2 cups cooked chicken (shredded or chopped)
• 6 cups chicken broth (I use Swanson’s for rich flavor)

For thickening:

• 2 tbsp water
• 2 tbsp cornstarch (mixed with water until smooth)

Step 1: Build the Broth Base with Aromatics

• 6 cups chicken broth
• 2 ribs celery
• 1/2 onion

Pour the chicken broth into a large pot and bring it to a boil over medium-high heat.

Add the halved celery ribs and chunked onion quarters, then reduce heat and simmer for 5 minutes.

This gentle simmering infuses the broth with subtle vegetable flavor without making it cloudy or overcooked.

After 5 minutes, remove and discard the celery and onion pieces—they’ve done their job of flavoring the broth.

Step 2: Cook the Frozen Dumplings

• broth base from Step 1
• 12 oz frozen dumplings
• Up to 2 cups water or extra broth

Return the broth to a rolling boil, then add the frozen dumplings directly from the package—no thawing needed.

Once the broth returns to a boil, reduce the heat to medium-low and cover the pot.

Simmer for about 20 minutes, stirring occasionally to prevent sticking and ensure even cooking.

I like to stir every 5 minutes or so to keep the dumplings from settling on the bottom.

If the broth reduces too much and looks thick, add up to 2 cups of water or extra broth to maintain a soupy consistency.

Step 3: Add the Chicken and Thicken the Broth

• 2 cups cooked chicken
• 2 tbsp cornstarch
• 2 tbsp water

Stir the cooked chicken into the pot with the dumplings and broth, then simmer uncovered for 5 minutes to heat it through and let the flavors meld.

While the chicken warms, quickly mix the cornstarch with 2 tablespoons of water in a small bowl until it forms a smooth slurry with no lumps.

Pour the cornstarch mixture into the pot while stirring constantly—this prevents lumps from forming and helps the thickener distribute evenly.

The broth should thicken noticeably within a minute or two.

I find that this light thickening keeps the dish from tasting too brothy while still maintaining that classic comfort-food feel.

Step 4: Season and Serve

• Salt and pepper to taste

Taste the chicken and dumplings, then season generously with salt and pepper to your preference.

Give it a final stir, then ladle into bowls and serve immediately while hot.

The dumplings will continue to soften slightly as they sit, so don’t let the pot sit too long before serving.