Homemade Chicken and Dumplings

Nothing says comfort food quite like a steaming bowl of homemade chicken and dumplings. This soul-warming dish brings together tender chunks of chicken and pillowy dumplings in a rich, velvety broth that’s pure comfort in every spoonful.

This classic recipe strikes the perfect balance between hearty and wholesome, making it an ideal choice for those chilly evenings when you’re craving something that feels like a warm hug from grandma’s kitchen.

Why You’ll Love This

• Ready in under an hour – perfect for busy weeknights
• Uses simple pantry staples you likely already have
• One-pot meal means minimal cleanup
• Freezer-friendly for make-ahead meals
• Easily customizable with seasonal vegetables

Ingredients

• 2 tablespoons butter
• 1 onion, diced
• 3 carrots, sliced
• 2 celery stalks, chopped
• 3 cups cooked chicken, shredded
• 6 cups chicken broth
• 1 teaspoon thyme
• 2 cups all-purpose flour
• 1 tablespoon baking powder
• 1 teaspoon salt
• 3/4 cup milk
• Salt and pepper to taste

Instructions

1. Melt butter in a large pot over medium heat. Add onion, carrots, and celery. Cook until softened.
2. Pour in chicken broth and add shredded chicken. Bring to a simmer.
3. Mix flour, baking powder, and salt in a bowl. Stir in milk until dough forms.
4. Drop spoonfuls of dough into simmering broth.
5. Cover and cook for 15 minutes until dumplings are cooked through.
6. Season with salt and pepper before serving.

Tips & Variations

• Add frozen peas in the last 5 minutes for extra color and nutrition
• Make the dumplings smaller for faster cooking time
• Use rotisserie chicken for a quick shortcut
• Add herbs like rosemary or sage for different flavor profiles
• Thicken the broth with a cornstarch slurry if desired

Serving Suggestions

Serve this cozy dish in deep bowls with fresh parsley garnish. A side of crusty bread is perfect for soaking up the rich broth. For a complete meal, pair with a simple green salad dressed with light vinaigrette.

Notes

• Leftovers keep well in the fridge for up to 3 days
• Dumplings should be light and fluffy when done
• Avoid lifting the lid while dumplings cook

FAQs

• Can I use canned biscuits for the dumplings? Yes, but homemade dumplings have better texture and flavor.
• Can I freeze this dish? Freeze the soup base, but make fresh dumplings when reheating.
• Why are my dumplings heavy? Avoid overmixing the dough and don’t make them too large.
• Can I use dark meat chicken? Absolutely! Both white and dark meat work well in this recipe.

Homemade Chicken and Dumplings

Recipe by Full Recipe

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Nothing says comfort food quite like a steaming bowl of homemade chicken and dumplings. This soul-warming dish brings together tender chunks of chicken and

Servings4

Prep15 min

Cook45 min

Calories—

Ingredients

• 2 tablespoons butter
• 1 onion, diced
• 3 carrots, sliced
• 2 celery stalks, chopped
• 3 cups cooked chicken, shredded
• 6 cups chicken broth
• 1 teaspoon thyme
• 2 cups all-purpose flour
• 1 tablespoon baking powder
• 1 teaspoon salt
• 3/4 cup milk
• Salt and pepper to taste

Steps

1. Melt butter in a large pot over medium heat. Add onion, carrots, and celery. Cook until softened.
2. Pour in chicken broth and add shredded chicken. Bring to a simmer.
3. Mix flour, baking powder, and salt in a bowl. Stir in milk until dough forms.
4. Drop spoonfuls of dough into simmering broth.
5. Cover and cook for 15 minutes until dumplings are cooked through.
6. Season with salt and pepper before serving.

Notes

• Leftovers keep well in the fridge for up to 3 days
• Dumplings should be light and fluffy when done
• Avoid lifting the lid while dumplings cook