Why You’ll Love This Recipe
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Comfort food at its best: Warm, filling, and deeply satisfying.
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Tender chicken and fluffy dumplings: A perfect texture combo.
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One-pot meal: Easy cleanup with everything cooked together.
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Versatile: Customize with your favorite vegetables or herbs.
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Family favorite: A nostalgic dish loved by all ages.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
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Bone-in chicken pieces (thighs, breasts, or a mix)
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Carrots
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Celery
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Onion
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Garlic
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Chicken broth
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All-purpose flour
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Baking powder
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Salt and pepper
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Milk
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Butter
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Fresh parsley (optional)
Directions
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Cook chicken: In a large pot, combine chicken, chopped carrots, celery, onion, garlic, and chicken broth. Bring to a boil, then reduce heat and simmer until chicken is cooked through, about 30 minutes.
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Remove chicken: Take out the chicken and set aside to cool. Strain broth if desired and return to pot.
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Shred chicken: When cool enough to handle, shred chicken meat, discarding bones and skin.
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Make dumplings: In a bowl, mix flour, baking powder, salt, and butter. Add milk and stir to form a soft dough.
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Simmer broth: Bring broth back to a simmer and add shredded chicken.
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Drop dumplings: Spoon dumpling dough by tablespoonfuls into simmering broth. Cover and cook for 15-20 minutes without lifting the lid.
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Finish and serve: Sprinkle with fresh parsley if desired and serve hot.
Servings and Timing
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Servings: 6
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Prep Time: 20 minutes
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Cook Time: 50 minutes
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Total Time: 1 hour 10 minutes
Variations
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Vegetable additions: Add peas, corn, or green beans.
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Herbs: Use thyme, rosemary, or dill for added flavor.
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Dumpling style: Use biscuit dough or drop dumplings with different flours.
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Creamy version: Stir in cream or milk for a richer broth.
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Slow cooker: Cook chicken and veggies in slow cooker, then add dumplings near the end.
Storage/Reheating
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Storage: Refrigerate leftovers in an airtight container for up to 3 days.
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Freezing: Freeze soup without dumplings for up to 2 months; add fresh dumplings when reheating.
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Reheating: Warm gently on the stove, adding broth or water if too thick.
FAQs
Can I use boneless chicken?
Yes, but bone-in adds more flavor to the broth.
How do I keep dumplings from sticking?
Ensure broth is simmering and do not stir after adding dumplings.
Can I make dumplings ahead?
Best made fresh, but dough can be refrigerated briefly.
Can I use biscuit dough for dumplings?
Yes, it’s a great shortcut.
How thick should the broth be?
Medium-thick, like a stew, but adjust with broth if needed.
Can I add noodles instead of dumplings?
Yes, add cooked egg noodles or pasta.
What if my dumplings aren’t cooked through?
Cover and cook longer on low heat without lifting the lid.
Can I add cream?
Yes, for a richer soup, add cream at the end.
How do I store leftovers with dumplings?
Store separately or expect dumplings to soften over time.
Is this dish gluten-free?
Use gluten-free flour for dumplings and ensure broth is gluten-free.
Conclusion
Homemade Chicken and Dumplings is the ultimate comfort food, combining tender chicken, hearty vegetables, and fluffy dumplings in a flavorful broth. Easy to prepare and endlessly satisfying, this classic dish warms the soul and pleases the whole family, making it a go-to recipe for cozy meals all year round.
Homemade Chicken and Dumplings
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 10 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Simmering
- Cuisine: American
- Diet: Gluten Free
Description
Homemade Chicken and Dumplings is a hearty, comforting classic featuring tender chicken simmered in a rich, flavorful broth with soft, fluffy dumplings. This timeless one-pot meal is perfect for chilly days and family dinners, delivering warmth, nostalgia, and satisfying textures in every bite.
Ingredients
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3-4 bone-in chicken pieces (thighs, breasts, or a mix)
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3 large carrots, chopped
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3 celery stalks, chopped
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1 medium onion, chopped
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3 garlic cloves, minced
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6 cups chicken broth
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2 cups all-purpose flour
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1 tablespoon baking powder
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1 teaspoon salt, plus more to taste
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½ teaspoon black pepper
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4 tablespoons unsalted butter, cold and cubed
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1 cup milk
- Fresh parsley, chopped (optional, for garnish)
Instructions
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Cook chicken and veggies: In a large pot, combine chicken pieces, carrots, celery, onion, garlic, and chicken broth. Bring to a boil, then reduce heat and simmer until chicken is cooked through, about 30 minutes.
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Remove chicken: Take out chicken pieces and set aside to cool. Optionally strain broth to remove vegetables and return to pot.
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Shred chicken: When cool enough to handle, shred chicken meat, discarding bones and skin.
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Make dumpling dough: In a bowl, whisk together flour, baking powder, salt, and pepper. Cut in cold butter until mixture resembles coarse crumbs. Stir in milk until a soft dough forms.
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Simmer broth: Bring broth back to a simmer and add shredded chicken.
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Drop dumplings: Using a spoon, drop dumpling dough by tablespoonfuls into simmering broth. Cover and cook for 15–20 minutes without lifting the lid or stirring.
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Finish and serve: Garnish with fresh parsley if desired. Serve hot.
Notes
Add peas, corn, or green beans for extra veggies.Substitute or add herbs like thyme, rosemary, or dill for flavor variations.Use biscuit dough or gluten-free flour for dumplings if preferred.Stir in cream or milk at the end for a creamier broth.For slow cooker method, cook chicken and veggies separately, then add dumplings toward the end.
