The classic Southern comfort food gets a quick and easy makeover! Shortcut chicken and dumplings take advantage of store-bought broth, rotisserie chicken, and frozen dumplings for a cozy, one pot meal that’s ready in minutes.
Table of Contents
If you love chicken and dumplings as much as we do, be sure to try these Bisquick chicken and dumplings, Crock Pot chicken and dumplings, old-fashioned chicken and dumpling soup, and this Southern chicken and pastry, too!
Think of this recipe as your “weeknight chicken and dumplings.” The dish is perfect for those busy evenings when you don’t have much time to spend at the stovetop. Frozen dumplings are a perfect solution, since they’re prepped and ready to use — just simmer them in the broth until tender. Delicious…and most importantly, easy!
A Few Notes Before You Get Started
- This recipe uses frozen flat dumplings. I like Anne’s brand, but any similar variety will work. These are not biscuit dough or Bisquick dumplings like you’ll find in some recipes. Instead, they’re flat (like giant noodles), and are sometimes called “chicken and slicks” or “chicken and pastry.”
- If you prefer to cook your own chicken at home for this recipe, you’ll need to start with about 2 lbs. of raw boneless, skinless chicken thighs or boneless skinless chicken breasts. Boil the chicken in the broth until cooked through, about 15 minutes. Then remove the meat to a cutting board to chop or shred with two forks.
- Use a homemade broth or high-quality store-bought broth, since it lends so much flavor to the soup. Pick a low-sodium or unsalted variety if you’re watching your salt intake. You can always add a little bit more salt to taste, as needed.
- Stir the pot gently as you’re adding the dumplings to the broth, and continue to stir occasionally as the dumplings simmer. This will prevent them from sticking to each other.
How to Make Frozen Chicken and Dumplings
Chicken and dumplings with frozen dumplings is a weeknight comfort food favorite! You’ll find detailed instructions in the recipe card below, but here’s the overview:
- Sauté the veggies in butter.
- Pour in the broth.
- Stir in the frozen dumplings, and cook until tender. Be sure to check your specific package for the cooking directions.
- Add the chicken, and then simmer until warmed through. The total amount of salt necessary will vary depending on your personal taste preference and on the broth that you use. Taste and season as you go!
- Ladle into bowls and serve! Garnish each bowl with fresh parsley or thyme for a bright, colorful touch.
Serving Suggestions
It’s nice to add a couple of sides with a bowl of chicken and dumplings. Good options include Southern cornbread, pumpkin muffins, Aunt Bee’s 3-ingredient biscuit recipe, Southern-style green beans, Southern collard greens, or a house salad with candied pecans.
Storage Tips
Leftovers will keep in an airtight container in the fridge for 3-4 days. Reheat the mixture in a saucepan or Dutch oven over low heat, just until warmed through. You can also microwave individual bowls for about 1 minute.
To freeze the chicken and dumplings, allow the soup to cool completely. Package in an airtight container or large Ziploc bag. Freeze for up to 3 months. It’s important to note, however, the dumplings may have a mushier texture when thawed.
Did you make this recipe?
If you enjoyed this recipe, please leave a comment with a 5-star review at the bottom of the post. Thank you!
Easy Chicken and Dumplings with Frozen Dumplings
Equipment
Ingredients
- 1 tablespoon salted butter
- 1 small yellow onion, diced (about 1 cup)
- 4 medium carrots, peeled and chopped
- 2 medium celery stalks, chopped
- 8 cups (64 ounces) chicken broth or chicken stock
- 12 ounces frozen flat dumplings (such as Anne’s brand)
- 4 cups cooked, shredded rotisserie chicken
- Kosher salt and ground black pepper, to taste
- Optional garnish: chopped fresh herbs such as parsley, sage, thyme, or rosemary
Instructions
- Melt butter in a large Dutch oven or soup pot over medium-high heat. Add the onion, carrots, and celery; cook until the vegetables are starting to soften, about 5-7 minutes.
- Add the broth; bring to a boil. Once the broth boils, reduce the heat so that the liquid is simmering.
- Gradually add the frozen dumplings, a few at a time, carefully separating them as necessary. Cook according to package directions until the dumplings are tender (usually about 8-10 minutes, but this will vary depending on your brand/size dumplings). Stir occasionally so that the dumplings don’t stick together.
- Once the dumplings are tender, stir in the chicken and cook just until warmed through, about 5 more minutes.
- Remove from the heat. Taste and season with salt and pepper, if desired.
- Ladle into bowls and garnish with chopped fresh herbs.
Notes
Nutrition
Frozen Chicken Dumplings Recipe Variations
- These are not creamy chicken and dumplings that start with a butter-and-flour-based roux. Instead, the chicken broth just thickens slightly as the dumplings cook in the pot and release their starches.
- For a thicker, creamy broth, make a slurry by whisking together ½ cup of heavy cream and 1 tablespoon of all-purpose flour in a small bowl until smooth. Stir the mixture into the broth just before adding the dumplings.
- Make homemade flat dumplings using this recipe.
- Omit the vegetables and just make your chicken and dumplings in the broth.
- Add garlic to the vegetable mixture, include a couple of bay leaves in the pot, or stir in frozen peas towards the very end.
More Easy Chicken Recipes
Dump-and-Bake Chicken Broccoli Rice Casserole
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Cranberry Chicken
55 minutes mins
Chicken Pot Pie with Biscuits
30 minutes mins
This recipe was originally published in March, 2023. It was updated in November, 2024.
The flat, frozen dumplings take longer than 20 minutes to cook. I just made some this mornig and I cooked them for 1 hour.
Hi, Jackie! Yes, the timing can definitely vary depending on the brand that you use. I used the timing from the package that I purchase (linked in the recipe), which is Anne’s brand. On the box, the recommended cooking time is 8-10 minutes, and then extra time to let it sit off the heat in the broth. If your dumplings have a different suggested time, certainly go with that instead. Thanks for trying the recipe!
Made this tonight and it was really good. The flat dumplings really make it seem like chicken and mega noodle soup. I found them to be difficult to spoon up as they would flop back into my bowl lol. Next time I think I’ll break them into smaller pieces. I roasted four boneless thighs bc I had them. Poured the juices into the pot with the butter and veggies and it gave it a more savory depth. This is a tasty and pretty easy weeknight option. Especially once you figure out how to work with the frozen pastry. I had never used them before.
Thank you for the feedback, Teresa! We’re so glad you enjoyed the recipe.