Why You’ll Love This Recipe
Homemade Chicken and Dumplings is the ultimate comfort food—rich, creamy broth filled with tender chicken and fluffy dumplings that soak up all the savory goodness. It’s a hearty, warming dish perfect for chilly days or cozy family dinners. Made from scratch with simple ingredients, this classic Southern-style meal brings nostalgic, homemade flavors to your table.
ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
chicken thighs or breasts (boneless or bone-in)carrotsceleryoniongarlicchicken brothbuttermilk or whole milkall-purpose flourbaking powdersaltblack pepperthymeparsleybutterwater
directions
Place chicken in a large pot and cover with chicken broth. Add chopped onion, carrots, celery, garlic, salt, pepper, and thyme.
Bring to a boil, then reduce heat and simmer for 30-40 minutes, or until the chicken is cooked through and tender.
Remove the chicken from the pot, shred or chop into bite-sized pieces, and return it to the broth.
In a separate bowl, make the dumpling dough by mixing flour, baking powder, salt, melted butter, and buttermilk until just combined. Do not overmix.
Drop spoonfuls of the dough into the simmering soup. Cover with a lid and let simmer for 15 minutes without lifting the lid.
Once dumplings are puffed and cooked through, stir gently. Add chopped parsley and adjust seasoning as needed.
Serve hot and enjoy.
Servings and timing
This recipe serves 6-8 people.Preparation time: 20 minutesCooking time: 45-50 minutesTotal time: 1 hour 10 minutes
Variations
Add peas or corn for extra vegetables and sweetness.
Use leftover rotisserie chicken to save time.
Try adding a splash of cream for a richer broth.
Flavor dumplings with herbs like rosemary or dill for added depth.
storage/reheating
Store leftovers in an airtight container in the fridge for up to 4 days.Reheat gently on the stovetop over low heat or in the microwave until hot.Add a splash of broth or water if needed to loosen the consistency.
FAQs
Can I use pre-cooked chicken?
Yes, just add it toward the end of the cooking process to warm through.
Can I make this dish in a slow cooker?
Yes, cook the chicken and broth mixture on low for 6-8 hours, then add dumplings in the last hour.
Why are my dumplings dense?
Overmixing the dough or lifting the lid while they steam can cause dense dumplings.
Can I freeze chicken and dumplings?
It’s best enjoyed fresh, but you can freeze the soup portion. Dumplings may become soggy after thawing.
Do I have to use buttermilk?
No, whole milk or even plant-based milk with a splash of vinegar can be used.
What herbs work best in this dish?
Thyme and parsley are traditional, but rosemary, sage, or dill can be great too.
Is there a gluten-free version?
Yes, use a 1:1 gluten-free flour blend for both the soup thickener and dumplings.
Can I use biscuit dough for the dumplings?
Yes, canned biscuit dough can be cut into pieces and dropped in as a shortcut.
Are these drop dumplings or rolled?
This recipe uses drop dumplings for a fluffier, rustic texture.
How do I know when dumplings are done?
They will be puffed up and firm to the touch, and a toothpick inserted into the center should come out clean.
Conclusion
Homemade Chicken and Dumplings is a timeless dish packed with warmth, comfort, and classic flavor. From the savory chicken broth to the pillowy dumplings, every bite feels like a hug in a bowl. Whether you’re cooking for a crowd or just want a cozy night in, this recipe is sure to hit the spot.
Print
Homemade Chicken And Dumplings
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 4 servings
- Category: Dinner
- Method: Stovetop
- Cuisine: American
Description
This comforting bowl of homemade chicken and dumplings is the ultimate cozy meal. Tender chicken, hearty vegetables, and fluffy dumplings come together in a rich, savory broth. Perfect for chilly nights or when you’re craving something classic and soul-warming.
Ingredients
For the Chicken Stew:
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2 tablespoons butter
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1 tablespoon olive oil
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1 medium onion, diced
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2 carrots, sliced
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2 celery stalks, sliced
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3 garlic cloves, minced
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4 cups chicken broth
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1 cup whole milk
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2 cups cooked chicken (shredded or cubed)
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1 teaspoon salt
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1/2 teaspoon black pepper
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1/2 teaspoon dried thyme
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1 bay leaf
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2 tablespoons all-purpose flour (optional, for thickening)
For the Dumplings:
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1 cup all-purpose flour
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2 teaspoons baking powder
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1/2 teaspoon salt
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2 tablespoons butter (cold and cut into small pieces)
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1/2 cup whole milk
Instructions
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In a large pot or Dutch oven, heat butter and olive oil over medium heat.
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Add onion, carrots, and celery. Cook for about 5 minutes until softened.
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Stir in the garlic and cook for another 1–2 minutes.
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Add chicken broth, milk, cooked chicken, salt, pepper, thyme, and bay leaf. Stir well.
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If a thicker broth is desired, mix 2 tablespoons flour with a bit of water to make a slurry and stir it in.
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Bring the mixture to a simmer and let cook for 10–15 minutes, stirring occasionally.
To make the dumplings:
7. In a medium bowl, whisk together flour, baking powder, and salt.
8. Cut in the butter using a fork or your fingers until the mixture resembles coarse crumbs.
9. Stir in the milk until just combined. Do not overmix.
10. Drop spoonfuls of the dumpling batter onto the simmering stew (about 1 tablespoon each).
11. Cover the pot and let cook for 15 minutes without lifting the lid. The dumplings will steam and puff up.
12. After 15 minutes, check to make sure dumplings are cooked through. Serve hot.
Notes
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Rotisserie chicken works great in this recipe for a shortcut.
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You can swap out the vegetables based on what you have on hand.
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Don’t peek while the dumplings are cooking! The steam is key to making them fluffy.
Nutrition
- Serving Size: 1 ½ cups
- Calories: 420
- Sugar: 5g
- Sodium: 890mg
- Fat: 20g
- Saturated Fat: 9g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 85mg
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