Chicken and Dumplings (Freezer Meal)

I really enjoy when readers ask for recipes.  If it is a recipe that I have, I am happy to share.  My twin sister really likes Chicken and Dumplings.  I don’t remember eating it growing up, but when my sis made me some a few years ago, I was hooked.

This is a great meal to make on a chilly day.  While you are at it, double it and stick the rest in the freezer for the next cool day. 

Chicken and Dumplings (Freezer Meal)

For the Soup:
2 lbs boneless, skinless chicken breasts, cut in 1" cubes
1 cup yellow onion, chopped
1 cup celery, thinly sliced
¼ cup all purpose flour
10 cups chicken broth (seems like a lot, but trust me….its ok)
2 cups carrots, sliced
½ teaspoon ground thyme
For dumplings:
2 cups all purpose flour
1 tablespoon baking powder
¾ cup buttermilk (if you don’t have buttermilk, put 1 teaspoon vinegar in measuring cup and fill with milk to make ¾ cup.  Let it set to get thick)

1. In large soup pot, sauté chicken and onion over medium heat until chicken is browned, about 6-8 minutes.
2. Add celery and sauté. 
3. Add ¼ cup flour, then slowly add chicken broth, carrots and thyme, stirring well. Bring mixture to a boil, then cover and reduce heat, simmering for 20 minutes or until chicken is tender. Stir occasionally.
4. While simmering, prepare dumplings by mixing together flour and baking powder. Slowly add buttermilk, stirring well to combine. Add salt and pepper to taste if desired.
5. Once it is finished simmering, drop dough by the tablespoon-full into chicken stew mixture. Cover again and finish cooking over medium-low heat for 15 minutes or until dumplings are fully cooked.
6.  Enjoy this warm comforting meal.  To freeze, just cool and freeze in freezer bags or freezer containers.  On cooking day, just thaw and reheat.  This will keep 3-4 months in the freezer.

Liked my Chicken and Dumplings? Read my Top 5 Freezer Meals recipe

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  1. I just made this last night and it was very tasty. I used some shredded chicken I cooked in the crock pot and had frozen from earlier in the week. It was wonderful! Dumplings came out well, there wasn't as much moisture as I think there should have been so I couldn't just drop them into the pot I ended up rolling them out and slicing them into strips. I would definitely recommend this recipe!

  2. This was my grandma's lost recipe! Thanks so much for posting. I could not figure out those dumplings before, but I am sure this will work! Yay!!!!

  3. Just so you know, if you do dumplings that are rolled out with a rolling pin you can freeze them in strips, then put them in freezer bag. (Be sure to layer with parchment while they harden.) When you are ready to cook them, just break as many as you want into the broth and cook. Great way to save time by doing a lot of dumpling strips on a dedicated cooking day. You can freeze the broth/chicken separately.

  4. how did you reheat this? maybe that makes a difference how the texture of the dumplings turn out?

    1. I reheated mine in the oven with the cover off so the dumplings do get crispy on top. Enjoy!!

  5. ya know, they didnt get too mushy but I do prefer them fresh. They were good though. Sometimes, I like to freeze just the filling and then just plop on fresh dumplings when I am ready to bake it. That works too. My kids gobbled up the dumplings....they loved them.

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