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Easy Chicken and Dumplings

Hello friends! It’s been a very long time since I’ve put a recipe on here, and I’ll be honest, I’m only going about it right this second because my good friend Chuck (he happens to be a reporter), asked me for a direct link to this recipe.

Chicken, dumplings and carrots with dill in a white bowl.

I realized I did not have this recipe on my website, and I really should. We make this recipe all the time, whether it’s hot or cold outside, whether it’s soup weather or not!

What makes this chicken and dumplings recipe easy?

You only need a handful of ingredients, and the dumplings are NOT made from scratch. Don’t hate on it ’til you try it.

The soup base comes from the Better than Bouillon Roasted Chicken stock in jar, and the rest of the flavors come from McCormick’s Season-All (you know I use it all the time in all the things, and dried dill.

The beginnings of Chicken and Dumplings - frozen chicken, chicken broth, raw baby carrots with spices and dill weed.

Now, don’t give me that look. I know what you’re thinking. You hate dill. It’s for pickles only. Well, I have some surprises for you.

Did you know that several famous chicken places marinate their chicken in pickle juice? It’s true.

The reason? Dill just changes when it’s combined with chicken. It creates this wonderful, moreish flavor that’s hard to resist.

And I can tell you, this Chicken and Dumplings recipe is requested all the time at my house. It’s a huge hit.

How to Make Chicken and Dumplings

It’s very simple. Add everything but your biscuits to a stock pot or dutch oven, and set to simmer.

Then, walk away for about 40 minutes. Really!

You can make this in the slow cooker or instant pot too, but there’s really no need. It comes together in under an hour, with hardly any work.

At the 40 minute mark, chop up the biscuits into bite-sized pieces. Then, remove the chicken from the pot.

Pulled chicken strands on a white plate. This will be added to a broth with carrots as the base for Chicken and Dumplings.

Using two forks, pull the chicken apart into small chunks and strips. Add the pulled chicken back to the soup.

Drop the biscuit pieces on top of the soup, stir once they’re all in, and then cover with a lid.

Stir once or twice more, and simply watch for the biscuits to be poached in the same way the chicken and carrots are.

And that’s your soup done.

Simmered Chicken and Dumplings with carrots, dill, and seasonings. This soup is ready for dumplings to be added. At this point, noodles can be added instead.

What should I serve with Chicken and Dumplings?

We’re big fans of carbs on carbs around here, so we actually serve this soup over mashed potatoes. Try it once, I swear you’ll love it.

You could also serve with additional biscuits for dipping (not that we’ve EVER done that…) and a green salad. This soup is a meal, so you really don’t need a lot extra.

Chicken and Dumplings in a white bowl.

Easy Chicken and Dumplings

Yield: 6 servings
Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes

I've made this easy Chicken and Dumplings meal so many times I can do it without measurements. I think you'll love it enough to get to the same point. It's that good.


  • 2 large Chicken Breasts or 4 Chicken Thighs
  • 1 16 ounce bag of Baby Carrots
  • 4 tablespoons Better Than Bouillon Roasted Chicken Stock Base
  • 8 cups of water
  • 1-2 tablespoons Dried Dill
  • 1-2 tablespoons McCormick's Season-All or Lawry's Seasoning
  • 1 8-count can Grands Biscuits of your choice (we like Butter Tastin')


  1. Place the chicken, carrots, stock and water in a large stock pot or soup pan. Stir to combine.
  2. Simmer over medium heat. The chicken and carrots will poach in the liquid.
  3. Add dried dill and Season-All. Use both sparingly at first, and taste the broth as you go. You may like this soup more salty or less, based on your personal preferences.
  4. Simmer for 45 minutes to an hour. When chicken is fully cooked and carrots are soft, remove the chicken from the broth and pull it apart with two forks. Return the chicken to the pot.
  5. Tear or chop grand biscuits into 1" bite-sized pieces. Add to the pot and cover with a lid.
  6. Allow to simmer for another 10 minutes so that the dumplings can cook. Stir once or twice to make sure the dumplings get a little soaking of the chicken broth flavor.
  7. Serve immediately over mashed potatoes.


  • Even if you are not a fan of dill, do not skip this ingredient. Dill changes completely when combined with the flavor of chicken. Trust me.
  • If using Lawry's Seasoned Salt, please start lightly and taste as you go. It contains more salt than McCormick's Season-All, and I don't want your soup to get too salty, there's no coming back from that.
  • You can also make your own dumplings. Cooking process will work the same.
  • You can turn this into chicken noodle soup by replacing the dumplings with your favorite egg noodle.
  • You can also make this in the Instant Pot or Slow Cooker, but do not add the dumplings until you've released pressure and everything is fully cooked except the dumplings.
  • You can use frozen chicken in this recipe, with no need to defrost. You may just need to simmer for longer.
Nutrition Information:
Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 577Total Fat: 25gSaturated Fat: 7gTrans Fat: 3gUnsaturated Fat: 17gCholesterol: 158mgSodium: 3615mgCarbohydrates: 45gFiber: 3gSugar: 11gProtein: 44g

This nutritional information is just an estimate and not to be considered perfectly factual.

Did you make this recipe?

Tag me on social (@bluebonnetbaker) so I can see how awesome you are!

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