Easy Chicken and Dumplings!

If you are a fan of old fashioned chicken and dumplings, you most likely know that it calls for cooking a whole chicken. I don’t know about you, but lately, I just don’t have time for all of that! So, I created an easy recipe using 2 large, boneless, skinless chicken breasts. It is still packed with flavor and no one ever has to know that you didn’t cook the whole bird! The key to making this work without the whole chicken is replacing the fat! Trust me. This will be your new “go to” recipe!


  • 2 large boneless, skinless chicken breasts
  • 2 carrots, diced
  • 3 celery stalks, split and diced
  • 1 stick of salted butter (not margerine)
  • 4 Tablespoons of rendered duck fat, see link below (chicken fat will work, but the duck fat is much richer and trust me, you won’t be sorry)
  • 2 32 ounce cartons chicken broth (stock is better)
  • 1 can cream of chicken soup
  • 1/2 teaspoon dried thyme leaves
  • 1/2 teaspoon dried rosemary
  • 1 1/2 teaspoons salt
  • 1/2 teaspoon pepper
  • 1 teaspoon better than chicken bullion (or 1 chicken bullion cube)
  • 1 Recipe for homemade noodles AKA “pasta dough” found here: Four Cheese Ravioli! – The Glitzy Gourmet
  • Or you can substitute the homemade noodles for some high quality, wide cut, egg noodles. (My favorite is shown in the link below).

Side note; If you prefer drop dumplings, this recipe will work basically the same. Just make sure your broth is at a rolling boil before dropping them in.

Please keep in mind that I may earn commissions from affiliate links, ad clicks and purchases made from links posted on this site.


Add the butter, duck fat, carrots and celery to a large pot over medium high heat. Saute until the carrots and celery are almost tender. Add the chicken broth and both chicken breasts. Bring to a boil. Reduce heat and simmer about 30 minutes. Remove chicken and shred it with a fork (or pop it in your kitchen aid mixer for a couple minutes) Return the shredded chicken to the pot. Add all remaining ingredients and return to boiling. Reduce heat and simmer until noodles are very tender and the broth has thickened signifigantly. If you prefer a more soupy consistency, it’s ready to eat once the noodles are cooked through.

As always, I hope you enjoy!

Much Love- The Glitzy Gourmet!

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