Old-Fashioned Creamy Chicken and Dumplings (No Vegetables)
creamy • hearty • stovetop
A thick, old-fashioned chicken and dumplings made with a whole simmered chicken and soft biscuit dumplings in rich, creamy broth. It’s the kind of meal that feels like it belongs on a cold Sunday afternoon. This version skips the vegetables and leans fully into comfort—simple, hearty, and deeply satisfying.
Why This Recipe Works
This chicken and dumplings is intentionally thick and creamy, not brothy. Simmering a whole chicken creates a rich base, and letting the broth reduce slightly concentrates flavor before the dumplings are added.
Rolling and cutting refrigerated biscuits produces sturdy dumplings that hold their shape while thickening the broth naturally as they cook. Adding milk and butter at the end creates a creamy finish without needing flour or heavy cream.
The result is classic: tender chicken, soft dumplings, and a rich broth that coats every bite.
It has the same cozy, slow-simmered comfort as my Classic Chicken Noodle Soup, with the rich, creamy texture you’ll also find in my Creamy Potato Soup (no heavy cream).
Ingredients & Notes
- Whole chicken: Simmering bone-in chicken builds deeper flavor than using pre-cooked meat. Skin and bones are removed before serving.
- Chicken stock: Start with 10 cups. After simmering and slight reduction, you should have about 8 cups remaining for proper thickness.
- Biscuits: Rolling the biscuits first creates firmer dumplings that hold together instead of dissolving into the broth.
- Milk: Stir in over low heat. Do not boil after adding milk.
- Seasoning: Stock and biscuits both contain salt. Taste at the end—stock and biscuits both carry salt, so adjustments are easier once everything is together.
For another hearty, stick-to-your-ribs option, my Beef Barley Soup is a great choice.
Equipment
- Large Dutch oven (6–7 quart)
- Ladle
- Slotted spoon
- Sharp knife and cutting board
How to Make Old-Fashioned Creamy Chicken and Dumplings
- Place the whole chicken in a large Dutch oven. Add 10 cups chicken stock, thyme, and bay leaves.
- Bring to a gentle simmer over medium-low heat. Cover and cook 35–45 minutes until very tender.
- Remove chicken to a plate. Skim excess fat from the broth.
- Simmer broth uncovered 5–10 minutes to concentrate slightly.
- Discard chicken skin and bones. Shred or chop meat into bite-size pieces.
- Roll each biscuit into a rope and cut into ½–¾-inch pieces.
- Bring broth to a steady simmer (not boiling). Add dumplings, stirring gently once or twice.
- Simmer uncovered 18–22 minutes, stirring occasionally, until dumplings are cooked through and broth thickens.
- Reduce heat to low. Stir in butter until melted.
- Slowly stir in milk. Do not boil after adding milk.
- Season with salt and black pepper to taste.
- Return shredded chicken to the pot and simmer 5 minutes more.
- Remove bay leaves and serve hot.
Texture & Flavor Tips
- For thicker broth: Let it simmer uncovered a few extra minutes before adding milk, until it lightly coats the back of a spoon.
- If dumplings seem undercooked: Simmer gently 3–5 minutes longer.
- If too thick when reheating: Add a splash of milk or stock.
- For richer flavor: Leave a small amount of chicken fat in the broth after skimming.
Substitutions & Variations
- Chicken breasts or thighs instead of whole chicken: Use 2½–3 pounds bone-in chicken and reduce simmer time slightly.
- Extra creamy version: Replace ½ cup of milk with heavy cream.
- Pepper-forward: Increase black pepper slightly at the end.
- Do not substitute: Avoid low-fat milk; it weakens the creamy texture.
- If you want to make the broth extra creamy without adding heavy cream, see my guide on How to Make Soup Creamy Without Cream.
- For a creamy, indulgent alternative, try my Loaded Baked Potato Soup.
Storage & Reheating
- Refrigerator: Store up to 4 days in an airtight container.
- Freezer: Not recommended. Dumplings soften after thawing.
- Reheating (stovetop): Warm over low heat, stirring occasionally. Add milk or stock as needed.
- Reheating (microwave): Heat in short intervals, stirring between each.
FAQs
Why are my dumplings falling apart?
The broth may have been boiling too hard. Keep at a steady simmer.
Can I freeze chicken and dumplings?
Freezing is not recommended; dumplings become soft and lose texture.
Why is my broth greasy?
Skim excess fat after removing the chicken before cooking dumplings.
Recipe
Old-Fashioned Creamy Chicken and Dumplings
Ingredients
Method
- Place the whole chicken in a large Dutch oven. Add 10 cups chicken stock—enough to mostly cover the chicken. Add thyme and bay leaves.
- Bring to a gentle simmer over medium-low heat. Cover and cook 35–45 minutes, turning once or twice, until the chicken is fully cooked and very tender.
- Remove the chicken to a plate. Skim excess fat from the broth, leaving some for flavor.
- Let the broth simmer uncovered 5–10 minutes to concentrate slightly. You should have about 8 cups of broth remaining.
- Discard skin and bones. Shred or chop the meat into bite-size pieces. Set aside.
- Remove biscuits from cans. Working with one at a time, roll each biscuit into a rope about 6–8 inches long. Cut into ½–¾-inch pieces.
- Bring the broth to a steady simmer (not a rolling boil).
- Add biscuit pieces, stirring gently once or twice so they do not stick together.
- Simmer uncovered 18–22 minutes, stirring occasionally, until dumplings are cooked through and the broth has thickened noticeably.
- Reduce heat to low. Stir in butter until melted.
- Slowly stir in milk. Do not boil after adding milk.
- Season with kosher salt and black pepper, tasting as you go.
- Return shredded chicken to the pot and simmer 5 minutes more to allow flavors to come together.
- Remove bay leaves before serving.
- Serve hot.
Notes
- Keep broth at a steady simmer when cooking dumplings.
- Skim excess fat after removing chicken.
- Do not boil after adding milk.
- Soup thickens as it sits; thin gently when reheating.
- Final seasoning should happen at the end.
