There’s nothing more comforting than a warm, hearty bowl of chicken and dumplings—a quintessential Southern classic. The only downside? Traditional recipes can take hours and leave your kitchen in chaos.

Thankfully, I’ve discovered a way to get all that homemade flavor without the hassle: Mary B’s frozen dumplings. These ready-to-use dumplings make it easy to recreate that rich, comforting taste we all love, with a fraction of the effort.
Here are a few tips to help you make chicken and dumplings that taste just like they’ve been simmering all day.
Tips for Perfect Chicken and Dumplings:
- Enhance the Flavor: Cooking the chicken with a tablespoon of Better Than Bouillon roasted chicken flavor adds depth to the broth, giving it that rich, savory base you want in chicken and dumplings.
- Use Dark Meat for Tenderness: Dark meat, like thighs and drumsticks, stays moist and shreds beautifully, making it ideal for this dish.
- Control the Thickness: The can of cream of chicken soup adds creaminess, but if you prefer a thicker consistency, mix a tablespoon of cornstarch with a little cold water and stir it in toward the end.
- Break Up the Dumplings: Breaking the frozen dumplings into 2-inch pieces makes them easier to cook evenly and ensures every bite has the perfect dumpling-to-chicken ratio.
- Simmer Gently: After adding the dumplings, bring the mixture to a gentle boil, then lower the heat to cook them through without breaking apart. Stir occasionally to prevent sticking but avoid over-stirring.
- Adjust the Liquid: As the dumplings cook, they’ll thicken the broth. If it gets too thick, add a bit of water or chicken broth to reach your desired consistency.
- Season As You Go: Adding salt and pepper while cooking the chicken layers the flavors. Taste the dish before serving and adjust the seasoning as needed.
This simple recipe brings together the nostalgia of homemade chicken and dumplings with modern shortcuts, making it an easy and delicious meal for busy weeknights or family gatherings.
Chicken and Dumplings Using Frozen Dumplings
Equipment
Ingredients
- 4-5 cups water
- 1 tablespoon Better Than Bouillon roasted chicken flavor
- 1 ½ pounds chicken thighs or drumsticks or rotisserie chicken diced if using chicken breast.
- 1 teaspoon salt
- ½ teaspoon pepper
- 1/4 10.5 oz cream of chicken soup Optional – can just use a little milk
- 1 package Mary B’s frozen dumplings
- Optional: additional water or chicken broth
Instructions
- In a large pot, combine water, Better Than Bouillon, chicken, salt, and pepper. Bring to a boil, reduce heat, and simmer until the chicken is fully cooked.
- Remove the chicken, shred it, and set aside. Keep the cooking liquid in the pot.
- Stir the cream of chicken soup into the cooking liquid and bring it to a boil.
- Break the frozen dumplings into 2-inch pieces and add them to the pot, stirring gently.
- Reduce the heat to a simmer, cooking until the dumplings are tender.
- Return the shredded chicken to the pot and stir. If the mixture is too thick, add additional water or broth to reach the desired consistency.
- Adjust seasoning with salt and pepper before serving.