This southern chicken and dumplings recipe uses rotisserie chicken and other convenient ingredients to make it one of the easiest chicken and dumplings recipes you’ll come across. Thanks to a healthy dumplings recipe, every serving has just 280 calories, 5 WW Smart Points, and 8 grams of fat.
And if you’re intimidated by the thought of making your own dumplings, chill. There’s zero dough rolling required. Just mix a handful of ingredients together and pinch pieces of the dough off to throw in the chicken soup. Seriously, it’s super easy!
Southern Chicken and Dumplings Ingredients
There are two groups of ingredients—the chicken soup and the dumplings.
While you’ll want to stick to the dumplings recipe as closely as possible, you can take liberties with the chicken soup. Here’s everything you’ll need for the soup with a few notes:
Chicken Soup Ingredients
- Veggies: onion, carrots, garlic, peas* – awesome for flavor, but you can get by without any or all
- Rotisserie chicken – you can use any cooked chicken (Costco even sells pre-shredded rotisserie chicken) or cook your own chicken breast before cooking the vegetables
- Chicken broth
- Condensed cream of chicken soup – you might try the grated parmesan and milk from my Dutch oven chicken pot pie as a replacement
- Seasoning: black pepper, sage, nutmeg, bay leaves – same as veggies – include if possible but not a lost cause without them
*For an example of using frozen vegetables, check out my crescent roll chicken pot pie.
It’s really tough to mess up on the chicken soup portion of this recipe. Don’t sweat it if you’re missing an ingredient or want to make a substitution.
I’ll also add that the seasoning blend was inspired by my chicken breakfast sausage recipe that people seem to really love. So get some of those ingredients in if you can!
Healthy Dumplings Ingredients
If you’ve tried my Greek yogurt biscuits, surprise, this southern chicken and dumplings recipe uses the exact same recipe minus the egg yolk wash. Here’s what you’ll need:
- all purpose flour
- sugar substitute (or granulated sugar)
- baking powder and salt
- light butter and fat free Greek yogurt
Easy peasy, Greek yogurt dough squeezy.
How to Make the Chicken Soup
The most difficult part of this recipe will be vegetable prep (and I guess removing the chicken meat). If you wanted to use precut veggies, I wouldn’t judge.
After you’re prepped and ready to go, it’s smooth sailing. Simply cook the onion and carrots in a bit of olive oil until they’re soft.
Side note: You’ll notice I used a Ninja Foodi for to make my chicken and dumplings, which is a pressure cooker (like an Instant Pot), slow cooker, and an air fryer all-in-one. I love this piece of equipment, and you can check it out on my Amazon list if you want to learn more. That said, you can definitely make these chicken and dumplings on the stovetop.
Then add the garlic and other dry seasoning. Cook that for about a minute until fragrant and add the chicken, broth, soup, and bay leaves.
Stir and bring to a boil while you prepare the dumplings.
How to Make the Dumplings
If you thought the biscuits were easy, these dumplings are even easier since you don’t have to form the dough into anything. Just make a big ol’ ball of dumpling dough and divide it into small pieces.
So you can make uniform dumplings, I’ve included the total weight of the dough. You can divide the total weight by the number of dumplings you want for precision.
To cook the dumplings, I used the pressure cooker function on the Ninja Foodi. If you’re using a pot on the stove, simply cover it and simmer for 15-20 minutes. Neither way is superior, though the pressure cooker is a little bit faster.
Final Southern Chicken and Dumplings Recipe Notes
Just to reiterate on the chicken soup portion—you can make just about any substitution.
Want a creamier soup? Use an extra can of cream of chicken or reduce the amount of chicken broth used.
Want to use cubed chicken pieces instead of shredded? Do it.
Have fun! Just be sure to let me know what you think about your chicken and dumplings!
- 1 Tbsp Olive Oil
- 1 medium Yellow Onion, diced
- 3 medium Carrots, peeled and sliced
- 2 cloves Garlic, peeled and minced
- 8.5 oz can Sweet Peas, drained
- 1 lb Rotisserie Chicken, meat only without skin
- 32 oz Reduced Sodium Chicken Stock
- 10.5 oz can Condensed Cream of Chicken Soup
- 1/2 tsp Ground Sage
- 1/2 tsp Black Pepper
- 1/2 tsp Nutmeg
- 2 Bay Leaves
For the Dumplings
- 1 1/2 C (180g) All Purpose Flour
- 2 Tbsp (24g) Granulated Sugar Substitute*
- 1/2 Tbsp Baking Powder
- 1/2 tsp Kosher Salt
- 2 Tbsp (28g) Light Butter**
- 3/4 C (170g) Fat Free Greek Yogurt
For the Chicken Soup
- Prepare the vegetables and remove the breast meat from the rotisserie chicken. Discard the skin.
- Add the olive oil to a large pot over high heat and add the carrots and onions. Cook for 6-8 minutes until both begin to soften. (I used a Ninja Foodi pressure cooker, but you can use a stovetop all the same.)
- Add the garlic, black pepper, sage, and nutmeg. Stir and cook until the garlic is fragrant, about 1 minute.
- Add the chicken broth, cream of chicken soup, rotisserie chicken, and bay leaves to the pot. Bring to a boil before reducing to low-medium heat and adding the peas.
For the Dumplings
- While the chicken soup comes up to a boil begin by mixing the dumpling dry ingredients together and cutting in the butter with a fork.
- Add the Greek yogurt and mix until a dough begins to form. Don't over mix.
- Use your hands to work the remaining dry ingredients into the dough and divide the finished dough into 16 small pieces. (The dough will weigh 400 grams so each will weigh 25 grams.)
Cooking the Dumplings
- Remove the bay leaves before placing the dumplings on top of the chicken soup. If you're using a pressure cooker, seal the pot and cook on high for 5 minutes with a quick release. (If you're using the stovetop, cover the pot and simmer for 15-20 minutes.)
- The dumplings should be tender and buoyant. You can use the toothpick test to make sure they're cooked through.
Each serving of chicken and dumplings has 5 WW Smart Points.
*I used Swerve
**I used Land O' Lakes with Canola
Nutrition Information:Yield: 8 Servings Serving Size: 1 1/4 C (280g)
Amount Per Serving: Calories: 280Total Fat: 8gCarbohydrates: 27gProtein: 23g