Dairy Queen Chicken and Dumplings Recipe

There’s just something about chicken and dumplings that feels like a hug in a bowl. I remember coming home after a long, chilly day, and the smell of something cooking on the stove would hit me before I even stepped inside. That cozy smell told me dinner was going to be something special.

One day, I got a craving for the Dairy Queen Chicken and Dumplings Recipe-you know, that thick, creamy, savory dish they used to serve up warm with chunks of chicken and soft dumplings that melt in your mouth. It wasn’t just food, it was comfort.

I started working on my own version at home, using simple, easy-to-find ingredients. And let me tell you-it turned out better than I hoped. So I wanted to share it with you.

If you’ve never made this before, don’t worry. I’ll walk you through it step-by-step like we’re in the kitchen together. Let’s get into it.

Are Chicken and Dumplings a Soup?

Now, this is a good question. Chicken and dumplings can look like a soup at first, but it’s actually more of a thick stew.

The broth is creamy, not watery like a regular soup. And with the dumplings added in, it becomes more hearty and filling.

When you scoop it up, you’re getting more than just liquid-you’re getting tender chicken, soft dumplings, and a spoonful of rich, savory broth all in one.

It’s thick enough to stand on its own as a full meal, no sides needed (but more on that later).

So, is it a soup? Not quite. It’s more like a stew with extra comfort packed in every spoon.

Dairy Queen Chicken and Dumplings Ingredients

For the chicken & broth:

• Chicken (2 1/2 lbs bone-in): I use legs, thighs, or a whole chicken. Bone-in chicken gives the broth a deep, rich flavor. After cooking, I shred the meat and toss the skin and bones.
• Carrot (1 medium, chopped): Adds a touch of sweetness and color to the broth.
• Onion (1 medium, chopped): Gives a nice base flavor that blends well with the chicken.
• Bay Leaf (1 leaf): Just one is enough to add a gentle herbal note.
• Fresh Rosemary and Thyme (1 sprig each, or 1/2 tsp dried): These herbs make the broth smell and taste fresh.
• Salt and Pepper (to taste): I add these as I go, tasting the broth to get it just right.
• Low Sodium Chicken Seasoning (1/2 tbsp): This boosts the chicken flavor without making it too salty.
• Low Sodium Chicken Bouillon (1 tbsp): Adds depth and a savory kick.
• Cream of Chicken Soup (1 can, 10.5 oz): Makes the broth creamy and thick, just like Dairy Queen’s.
• Cornstarch (1/2 tbsp, mixed with water): Helps thicken the broth to the perfect texture.
• Butter (1 1/2 tbsp): Adds richness and a smooth mouthfeel.
• Half and Half (1/2 cup): Makes the broth creamy without being too heavy.
• Onion Powder (1/2 tsp): Boosts the onion flavor without extra chopping.
• Garlic Powder (1/2 tsp): Adds a gentle garlic note.

For the Dumplings:

• Flour (2 cups all-purpose): The base for the dumplings, giving them structure.
• Baking Powder (1 tsp): Makes the dumplings rise and stay soft.
• Salt (1/2 tsp): Brings out the flavor in the dough.
• Butter-Flavored Crisco (1 1/2 tbsp): Gives the dumplings a buttery taste and tender texture.
• Milk (1/2 cup, or buttermilk): Helps bring the dough together and keeps it soft.

Helpful Swaps

If you don’t have every ingredient, don’t worry. Here are some swaps I’ve tried:

1. Chicken: Boneless, skinless chicken breasts or thighs work, but bone-in gives more flavor.
2. Carrot: Skip carrots or use celery for a different veggie flavor.
3. Herbs: Dried herbs can replace fresh; use half the amount since they’re stronger.
4. Cream of Chicken Soup: Make a homemade version with flour, butter, chicken broth, and milk.
5. Crisco: Regular Crisco or shortening can substitute, but the buttery taste may be less pronounced.
6. Milk: Buttermilk adds a tangy flavor, but regular milk works fine.

Required Kitchen Tools Needed

1. Large pot or Dutch oven (for cooking the chicken and broth)
2. Mixing bowls (for making dumpling dough)
3. Rolling pin (for rolling out the dough)
4. Knife or pizza cutter (to cut the dumplings)
5. Tongs or slotted spoon (to remove chicken)
6. Whisk or spoon (for mixing and stirring)
7. Measuring cups and spoons
8. Cutting board

How To Make Dairy Queen Chicken And Dumplings

Step 1 | Cook the Chicken

Put 2 1/2 lbs of bone-in chicken in a large pot. Add chopped carrot, onion, bay leaf, rosemary, thyme, 1/2 tbsp chicken seasoning, and 1 tbsp chicken bouillon. Cover with water (about 6-8 cups).

Bring to a boil, then lower to a simmer. Skim off any foam that forms on top. Let it simmer for 45 minutes until the chicken is tender.

Step 2 | Make the Dumpling Dough

In a bowl, mix 2 cups flour, 1 tsp baking powder, and 1/2 tsp salt. Add 1 1/2 tbsp Crisco and rub it in until it’s crumbly. Slowly stir in 1/2 cup milk until the dough comes together. If it’s too dry, add a bit more milk. Don’t overmix! Cover and let it rest for 10 minutes.

Step 3 | Roll and Cut Dumplings

Sprinkle flour on a surface and roll the dough to about 1/4 inch thick. Cut into diamond shapes, squares, or strips-whatever you like. Make sure they’re even so they cook at the same rate.

Step 4 | Remove Chicken

Use tongs to take the chicken out of the pot. Shred the meat, discarding skin and bones. Strain the broth if needed, but I just pick out the veggies.

Step 5 | Finish the Broth

Add 1 1/2 tbsp butter, 1/2 cup half and half, 1/2 tsp onion powder, 1/2 tsp garlic powder, and salt and pepper to the broth. Stir in 1 can cream of chicken soup. Mix 1/2 tbsp cornstarch with water and add it to thicken the broth. Taste and adjust seasoning.

Step 6 | Add Dumplings

Drop dumplings into the simmering broth one by one, placing them in different spots so they don’t stick. Use a spoon to gently push them apart. Simmer for 10 minutes.

Step 7 | Combine and Serve

Add the shredded chicken back to the pot. Simmer for 5 more minutes until everything is hot and the dumplings are cooked. Serve hot and enjoy!

Tips for Success

• Avoid Overmixing Dough: Mix the dumpling dough just until combined to keep it tender.
• Rest the Dough: Letting the dough rest for 10 minutes relaxes the gluten for fluffier dumplings.
• Gentle Simmer: Cook dumplings at a simmer, not a boil, to prevent them from breaking apart.
• Taste the Broth: Adjust seasoning with salt, pepper, or bouillon to suit your taste.
• Fresh Herbs: Use fresh rosemary and thyme if possible for the best flavor.
• Take Your Time: Simmer the chicken long enough to ensure it’s tender and flavorful.

What to Serve with Chicken and Dumplings

This dish is a full meal on its own, but I sometimes like to add something simple on the side. A slice of soft white bread or a buttered roll goes great for dipping in that creamy broth.

You could also serve a light salad with lettuce, tomato, and a little dressing if you want something fresh. For a more hearty option, try green beans or corn on the side.

Sometimes I just like to add a little fruit, like sliced apples or grapes, to the table for something sweet and cool.

Make Ahead & Leftover Storage Tips

This recipe stores really well. You can make it the night before and reheat it the next day—the flavors get even better. Just keep it in an airtight container in the fridge for up to 3 days.

To reheat, warm it gently on the stove or microwave. If it gets too thick, stir in a bit of water or milk.

Freezing? Yes! Let it cool fully, then freeze in freezer-safe containers. It’ll last about 2 months. To reheat, thaw in the fridge overnight, then warm it on the stove.

Dairy Queen Chicken and Dumplings Recipe FAQs

1. Can I use store-bought rotisserie chicken instead of cooking my own?

Yes, rotisserie chicken is a great time-saver. Shred the meat and add it at the end since it’s already cooked. Use store-bought chicken broth to replace the homemade broth for similar flavor.

2. What if my dumplings fall apart?

Dumplings may disintegrate if the broth boils too hard. Maintain a gentle simmer. Also, ensure the dough isn’t too wet and is mixed just until combined to hold its shape.

3. How do I know when the dumplings are done?

Dumplings are done when they float to the top and are puffy, usually after 10 minutes of simmering. Cut one open to check if it’s cooked through.

4. Can I use canned biscuits instead of homemade dumplings?

You can, but the texture will be different. Biscuit dough rises more and can turn spongy. I prefer homemade dumplings—they hold up better and taste just right.

This Dairy Queen Chicken and Dumplings Recipe is my go-to for cozy nights. It’s simple, hearty, and totally worth the effort. Once you try it, you’ll never go back to store-bought!

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