This 5-ingredient stovetop frozen flat dumpling dish is the kind of simple comfort food that has fed Midwestern farm families for generations. It’s the shortcut cousin to old-fashioned chicken and dumplings my mother used to make on Sundays, but without all the fuss of rolling dough or simmering a whole bird. You just dump frozen flat dumplings into a Dutch oven with a few pantry staples, let it bubble away on the stove, and you’ll have a thick, creamy pot of stick-to-your-ribs goodness that will have your husband circling back for seconds before you’ve even sat down. It’s perfect for busy days, cold nights, or any time you need a bowl of something that feels like home.
Serve these creamy stovetop dumplings in wide bowls with plenty of black pepper on top. They’re wonderful alongside buttered green beans, a simple tossed salad, or sliced tomatoes in the summer. A pan of cornbread, baking powder biscuits, or just soft dinner rolls are perfect for sopping up the gravy-like broth. If you like, set out a little dish of extra chicken bouillon or hot sauce so folks can season their bowls to taste.
5-Ingredient Stovetop Frozen Flat DumplingsServings: 4
Ingredients
1 (24–32 oz) bag frozen flat dumplings (such as Reames or similar)
6 cups chicken broth (or water plus bouillon to equal broth)
1 (10.5 oz) can condensed cream of chicken soup
1 cup cooked chicken, shredded or chopped (canned or leftover)
1 teaspoon dried parsley or mixed dried herbs
Salt and black pepper, to taste (optional pantry staples)
Directions
Place a large Dutch oven on the stovetop and pour in the chicken broth. Bring the broth to a gentle boil over medium-high heat.
Once the broth is boiling, reduce the heat to medium and carefully dump the frozen flat dumplings straight from the bag into the Dutch oven. Stir gently so they don’t clump together, making sure they’re all submerged in the hot broth.
Let the dumplings cook at a steady simmer (not a hard boil) for about 10–12 minutes, stirring every couple of minutes so they don’t stick to the bottom of the pot. The dumplings will start to soften and the broth will get slightly cloudy and starchy.
Stir in the condensed cream of chicken soup until it fully dissolves into the broth, creating a creamy base. Keep the heat at medium-low so it simmers gently and does not scorch on the bottom.
Add the cooked chicken and dried parsley (or mixed dried herbs) to the pot. Stir well to distribute the meat and herbs evenly among the dumplings.
Continue to simmer, uncovered or partially covered, for another 8–10 minutes, stirring occasionally. The dumplings should be tender but not mushy, and the liquid should thicken into a gravy-like consistency that coats the spoon. If it gets too thick, splash in a little extra broth or water.
Taste and season with salt and black pepper as needed. Remember that both the broth and the soup can be salty, so add salt a little at a time.
Turn off the heat and let the pot sit for 5 minutes before serving. The dumplings will finish setting up, and the sauce will thicken just a bit more. Serve hot straight from the Dutch oven at the table.
Variations & Tips
For extra richness, stir in 2–3 tablespoons of butter or a splash of half-and-half at the end of cooking. If you don’t have cooked chicken on hand, you can omit it for a meatless dumpling pot, or use canned chicken, leftover turkey, or even rotisserie chicken. A pinch of poultry seasoning, garlic powder, or onion powder added with the herbs will deepen the flavor without complicating the recipe. To stretch the meal, you can add a cup of frozen peas and carrots or corn during the last 5–7 minutes of simmering; just be sure the mixture returns to a gentle simmer so the vegetables heat through. If you prefer a thinner broth, add an extra cup of broth or water; for thicker, let it simmer uncovered a few extra minutes, stirring so it doesn’t stick. Food safety tips: Always keep frozen dumplings frozen until they go into the hot broth; do not let them sit at room temperature for long. If you’re using leftover cooked chicken, make sure it was cooled and stored properly in the refrigerator within 2 hours of cooking and used within 3–4 days. Reheat any leftovers to at least 165°F before serving, and refrigerate leftovers within 2 hours in shallow, covered containers. Discard any leftovers that have been left out at room temperature too long or kept more than 3–4 days in the refrigerator.
