Southern Chicken and Dumplings with Anne's Dumplings

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This shortcut Anne's chicken and dumplings recipe is a game-changer! Chicken and dumplings is the ultimate comfort food, but sometimes you want that homemade taste without all the extra steps, right? That's where this easy recipe comes in-it delivers all the classic flavors you crave with a fraction of the effort.

This quick version takes out that tedious step of making homemade dumplings. No mixing of dough, rolling, cutting, or simmering for hours. Using frozen flat dumplings and tender rotisserie chicken, this great recipe comes together in under an hour, making it perfect for busy weeknights.

Two blue-rimmed white bowls filled with Anne's Chicken and Dumplings on a wooden chevron surface with a pair of salt and pepper shakers, a blue linen, and yellow glasses of ice water.

It's one of those dishes that feels like you spent all day in the kitchen, but in reality, it's ready before your family even asks, 'What's for dinner?'

My grandmother's chicken and dumplings were the best--like a giant hug in a bowl. Her recipe? The one printed on the back of Anne's frozen old-fashioned flat dumplings plus some additional veggies.

For that recipe, you take a whole chicken and boil it in enough water to cover with onion, carrots, and celery before adding the shredded meat from the cooked tender chicken along with the frozen dumplings:

Recipe from Anne's Frozen Flat Dumpling Package:

Cook 1 whole chicken in 4 quarts of salted water until a meat thermometer registers 165°F when inserted in the thickest portion of the chicken.
Remove the chicken from the broth (reserve the broth) and let cool slightly until cool enough to handle. Remove the meat from the bones and skin.
Add enough water to the pot to equal 5 to 6 quarts and bring to a boil.
Remove the dumplings from the freezer 5 minutes before cooking. Separate each layer of dumplings and add 8 to 10 dumpling strips to the boiling broth.
Return the broth to a boil and add 8 to 10 more dumplings. Continue cooking until all the dumplings are used.
Boil for 8 to 12 minutes or until the dumplings are tender, stirring occasionally to keep the dumplings separated.
Stir in the cooked chicken and boil for 2 more minutes. Remove the pot from the heat and let stand 20 to 30 minutes before serving.

While the result of this old-school version is delicious, the process is really involved. So, I wanted to create a quicker version of the classic Southern recipe using some convenience items: those same frozen dumplings my grandmother used plus cooked rotisserie chicken.

It's a lifesaver on busy days when you still want to serve something warm and hearty without spending all evening at the stove.

The result? The broth is still silky, the dumplings are just as satisfyingly chewy, and no one will ever guess you took a few smart shortcuts to make this classic comfort food dish. It's perfect for a cozy Sunday dinner, meal prepping for the week, or even serving a crowd at a potluck. It's a win-win!

Interested in more Southern comfort food recipes like the ones I grew up eating? You'll love my Jiffy sweet potato cornbread. Be sure to check out my pimiento cheese with jalapeños too.

Another favorite Southern recipe of mine? Chocolate Coca Cola cake or my sour cream pound cake. But enough about that. Ready to make these easy and delicious chicken and dumplings? Let's get cooking!

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Recipe from Anne's Frozen Flat Dumpling Package:
Ingredients
Instructions
Substitutions
Variations
Equipment
Storage
Tasty Tip
Frequently asked questions
Related
Pairing
🍽Get the recipe
Recipe guidelines and test kitchen tips
Food safety

Ingredients

Before we get started, let's gather the ingredients we need for this easy chicken and dumplings recipe:

rotisserie chicken
salted butter
all-purpose flour
yellow onion
carrots
celery
whole milk
chicken broth
kosher salt
freshly ground black pepper
bay leaf
fresh thyme
fresh parsley
Anne's frozen dumplings

(See recipe card for quantities.)

Instructions

Now that we've got our ingredients, it's time to get cooking!

Adding flour from a blue bowl to carrots, celery, and onion in a Dutch oven.

First, melt the butter in a Dutch oven over medium-high heat. Add the onion, carrots, and celery and season with salt and pepper. Cook until tender, about 5 minutes. Add the flour and stir to coat the vegetables.

Pouring milk into a Dutch oven filled with vegetables and broth.

Next, gradually add the chicken broth and milk. Add the bay leaf and thyme and bring the soup to a simmer.

Adding frozen flat dumplings to a milky broth and vegetable mixture in a Dutch oven.

Then, add the dumpling strips, about 2 sheets at a time. Return the soup to a simmer over medium heat and continue to add the dumplings until all are added to the soup. Simmer over low heat for 10 minutes or until the dumplings are tender. Remove the bay leaf and thyme sprigs.

Adding shredded rotisserie chicken to cooked dumplings in a Dutch oven.

Finally, stir in the shredded chicken and cook until heated through. Divide the chicken and dumplings between serving bowls and garnish with parsley, if desired.

Hint: Keep the dumplings frozen just until about 5 minutes before you add them to the stew. If you're having trouble separating the sheets of dough, you can also zap them in the microwave for 15 seconds.

Hint #2: The rotisserie chicken is much easier to shred when it's warm. I like to go ahead and prep it after coming home from the grocery store and transfer the pulled chicken to a storage container until I'm ready to make the chicken and dumplings.

Substitutions

Here are some ideas if you need to make ingredient substitutions:

Rotisserie chicken - Instead of rotisserie chicken, you can use leftover cooked chicken or even leftover turkey from the holidays. One rotisserie chicken, skinned and shredded, equals about 3 ½ cups.
Whole milk - You can use 2% milk or half-and-half instead of whole milk. Or, for a richer option, reduce the amount of flour and add heavy cream instead.
Chicken broth - Use chicken stock, vegetable broth, or vegetable stock instead of chicken broth.
Frozen flat dumplings - A canned biscuit topping or frozen buttermilk biscuit topping is delicious in place of the frozen flat dumplings. Add them to the top of the hot broth, cover and cook for 20 minutes or until the biscuits are cooked through. In a pinch, flour tortillas, cut into strips also work.
Fresh thyme - If you don't have fresh thyme, you can use 1 teaspoon of dried thyme instead. Poultry seasoning is another great option.

Variations

There are so many ways to change up this easy recipe. Check out these variations:

Spicy - Like a little heat in your dinner? Add some cayenne pepper to the stew as it cooks.
Cajun Chicken and Dumplings - Omit the carrots and add some green bell pepper instead. Brown some andouille sausage along with the vegetables. Add some Cajun seasoning to the mixture.
Cheesy Garlic Chicken and Dumplings - Stir in some minced garlic and grated Parmesan cheese.

Equipment

Here's the equipment you'll need for this old-fashioned chicken and dumplings recipe:

chef's knife
measuring spoons
liquid measuring cup
Dutch oven or large stock pot

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days.

You can freeze leftovers, but just know that the dumplings will thicken the mixture significantly. Once you reheat, add extra broth to thin things out.

Make-Ahead Tip: If you want to prep this meal ahead of time, you can make the soup base (without the dumplings) and store it in the refrigerator for up to 2 days. When you're ready to serve, reheat the soup and add the dumplings. Cook according to the instructions.

Tasty Tip

The chicken and dumplings will thicken up the longer they sit. If they get too thick, you can always add more broth.

Frequently asked questions

Where did chicken and dumplings originate?

Chicken and dumplings are believed to have been created in the South. Because of the use of humble ingredients, it was a comforting staple dish during hard economic times.

Are chicken and dumplings supposed to be thick or soupy?

Chicken and dumplings are supposed to be thick, creamy, and comforting.

Why do my dumplings in chicken and dumplings fall apart?

There are several factors that can lead to the dumplings falling apart. First is the dough--was it too thick? That's why I like to use the frozen dumplings--it takes the guess work out of the equation.

Other possibilities are boiling the broth too vigorously, overcooking the dumplings, or stirring the mixture too much as it cooks. The key to this dish is to let it simmer gently.

What's the difference between pasta dough and dumpling dough?

Pasta dough and flat dumpling dough is similar, but the only difference is that dumpling dough doesn't have egg in it--it's typically just flour and water.

Do I need to defrost frozen dumplings before cooking?

Nope! I let them hang out for just about 5 minutes before adding them to the soup mixture.

Can I make chicken and dumplings in advance?

Yes! You can prepare the soup base in advance and store it in the refrigerator for up to 2 days. When ready to serve, reheat the soup and then add the dumplings. It'll help them maintain their texture.

How do I prevent the dumplings from sticking together?

To prevent the dumplings from clumping, stir them gently after adding them to the broth and ensure they are fully submerged in the hot broth. Adding them gradually helps, too.

What's the best way to reheat chicken and dumplings?

Reheat on the stovetop over low heat, adding a little broth or milk to thin out the mixture as needed. Stir gently to prevent breaking up the dumplings.

Looking for other recipes like this? Try these:

Pairing

These are my favorite dishes to serve with these old fashioned chicken and dumplings:

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