Homemade Chicken & Dumplings

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Growing up, nothing quite compared to the comfort of a warm bowl of homemade chicken and dumplings simmering on the stove. The smell alone would fill the entire house, hinting at the tender chicken, rich broth, and soft, pillowy dumplings waiting to be devoured. As an adult, it’s become my go-to comfort dish for chilly evenings or when someone in the house needs a little extra TLC.

This version of homemade chicken and dumplings is deeply nostalgic but also incredibly simple to make. It leans into hearty ingredients and slow-simmered flavor, while offering that satisfying combination of juicy shredded chicken, thick broth, and chewy, rustic dumplings. I’m excited to share the exact way I bring this dish to life — and how you can too, even on a busy weeknight.

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Why You’ll Love This Homemade Chicken & Dumplings

This dish is the definition of cozy. It’s warming, filling, and full of soul-satisfying textures. You’ll love how the dumplings soak up all the savory goodness from the broth while the chicken stays tender and juicy. It’s perfect for meal prep, comforting when you’re under the weather, and just as great for Sunday dinners with the family.

Plus, it’s a one-pot wonder that minimizes cleanup and maximizes flavor. With a few pantry staples and some love, you’ll have a dish that tastes like you spent all day in the kitchen — even if you didn’t.

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What Kind of Dumplings Should I Use?

This recipe is all about the wide, chewy, homemade-style dumplings — think thick noodle-style strips made from a simple dough. You can use store-bought frozen dumplings (like Reames), which hold up really well and save time, or make them from scratch for a truly old-fashioned feel.

If you prefer biscuit-style drop dumplings, you can still use the same base recipe, just modify the dough and cook time. The key is to let the dumplings cook low and slow so they puff up and soak in that rich broth flavor.

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Options for Substitutions

Don’t have everything on hand? No problem. Boneless, skinless chicken thighs can replace a whole chicken or bone-in cuts, and rotisserie chicken works great if you’re in a hurry. For the dumplings, frozen egg noodles or even uncooked biscuit dough torn into pieces can fill in nicely.

Vegetables can be flexible too — swap carrots for parsnips or add in peas, corn, or celery for extra depth. And if you’re avoiding dairy, you can skip any cream or butter without sacrificing too much flavor, especially with a good quality broth.

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Ingredients for Homemade Chicken & Dumplings

• Chicken – A whole chicken or bone-in pieces like thighs and breasts give the broth a rich, deep flavor. Shredding it after simmering ensures the meat is tender and juicy.
• Carrots – Adds a touch of natural sweetness and a pop of color. They balance the richness of the broth beautifully.
• Onion – Essential for building the flavor base. Sautéed onion gives that homestyle aroma and depth.
• Celery – A classic soup starter, celery adds an herby backbone to the broth.
• Garlic – Just a few cloves give a subtle, savory boost.
• Bay Leaves – Infuse a gentle herbal note that enhances the entire dish.
• Chicken Broth – The foundation of the soup. Use low-sodium so you can control the salt level.
• Flour – Needed for making the dumplings and thickening the broth slightly.
• Baking Powder – Helps the dumplings puff up slightly and stay tender.
• Butter or Shortening – Adds richness to the dumpling dough.
• Milk or Buttermilk – Used to moisten the dumpling dough. Buttermilk adds tang and tenderness.
• Salt & Pepper – Essential seasoning for both the broth and the dumplings.
• Fresh Parsley (optional) – For garnish and a fresh, bright finish.

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Step 1: Prepare the Chicken and Broth

Place your whole chicken (or bone-in pieces) in a large Dutch oven or stock pot. Add enough water to cover the chicken completely. Add onion, garlic, celery, carrots, bay leaves, salt, and pepper. Bring to a boil, then reduce to a simmer and cook for 45-60 minutes until the chicken is fully cooked and tender.

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Step 2: Shred the Chicken

Carefully remove the chicken and let it cool slightly. Discard the bay leaves. Strain the broth if needed. Once cool enough to handle, shred the chicken into bite-sized pieces, discarding skin and bones. Set the meat aside.

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Step 3: Prepare the Dumpling Dough

In a large mixing bowl, whisk together flour, baking powder, salt, and a bit of pepper. Cut in the butter or shortening until the mixture resembles coarse crumbs. Slowly stir in milk or buttermilk until a dough forms. Knead just a few times until it comes together — don’t overwork it.

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Step 4: Roll and Cut Dumplings

Lightly flour a clean surface and roll out the dough to about 1/8 inch thick. Cut into 1×2 inch strips or squares, depending on how rustic you want your dumplings. Dust with flour to prevent sticking.

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Step 5: Simmer Dumplings in Broth

Bring the strained broth back to a low boil. Gently drop dumplings into the pot one at a time to prevent clumping. Stir occasionally to ensure they don’t stick together. Simmer uncovered for 15-20 minutes, or until dumplings are tender and cooked through.

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Step 6: Add Chicken Back to the Pot

Once dumplings are nearly done, stir in the shredded chicken. Simmer for another 5-10 minutes to warm everything through and let the flavors meld.

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Step 7: Final Seasoning and Serve

Taste and adjust seasoning with salt and pepper as needed. Serve hot, garnished with chopped fresh parsley if desired. The broth should be rich and thick, the chicken tender, and the dumplings perfectly chewy.

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How Long to Prepare Homemade Chicken & Dumplings

Making this dish is a rewarding process, but it does take some time. For the full experience, I like to start with a whole chicken and simmer it slowly for the richest broth — that alone takes about an hour. Shredding the chicken and making the dumplings adds additional steps, but each one builds toward something truly comforting.

If you’re using shortcuts like rotisserie chicken and frozen dumplings, you can cut the time down considerably. Expect about 30–40 minutes start to finish with pre-cooked ingredients. But for the homemade version, budget about 1 hour and 30 minutes from start to finish.

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Tips for Perfect Homemade Chicken & Dumplings

• Use bone-in chicken for more flavor. It adds richness to the broth you just can’t get from boneless cuts.
• Don’t overwork your dumpling dough. Stir just until combined, then roll and cut — overmixing makes tough dumplings.
• Simmer, don’t boil. Once dumplings go in, keep the heat gentle to prevent them from falling apart.
• Let the dumplings cook uncovered. This keeps them from getting soggy and helps the broth thicken naturally.
• Season gradually. Layer flavors as you go — from the broth to the final taste test.

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Watch Out for These Mistakes While Cooking

• Boiling dumplings too hard – This can make them fall apart or turn gummy.
• Adding dumplings before broth is hot enough – They may sink and clump before they start cooking properly.
• Using too much flour when rolling – It can cloud the broth and make it too thick.
• Not tasting as you go – Always taste for seasoning, especially before serving.
• Overcrowding the pot – If you’re doubling the recipe, consider cooking dumplings in batches.

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What to Serve With Homemade Chicken & Dumplings?

1. Buttery Cornbread

A classic pairing that complements the savory broth and adds a satisfying texture.

2. Steamed Green Beans

A light, crisp side dish to contrast the richness of the dumplings.

3. Simple Garden Salad

Refreshing and crunchy, with vinaigrette to cut through the comforting flavors.

4. Roasted Brussels Sprouts

Earthy and crispy, they add depth and balance to the soft textures of the soup.

5. Cranberry Sauce or Chutney

A sweet-tart condiment can add a surprising twist and brighten the plate.

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Storage Instructions

Refrigeration

Store leftovers in an airtight container in the fridge for up to 4 days. The dumplings will continue to soak up broth, so the texture may thicken over time. Reheat gently on the stovetop or in the microwave, adding a splash of broth or water if needed.

Freezing

Chicken and dumplings freeze reasonably well, though the dumplings may become slightly softer upon thawing. Let the dish cool completely before transferring to freezer-safe containers. Freeze for up to 3 months. To reheat, thaw overnight in the fridge and warm slowly over medium heat.

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Estimated Nutrition

Per serving (based on 6 servings):

• Calories: 420
• Protein: 30g
• Carbohydrates: 35g
• Fat: 18g
• Saturated Fat: 7g
• Fiber: 3g
• Sugar: 4g
• Sodium: 680mg

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Frequently Asked Questions

How do I know when dumplings are cooked?

They should be tender but not doughy in the center. After about 15–20 minutes of simmering, cut one open to test.

Can I make the dumplings ahead of time?

Yes, you can make the dough, roll, and cut them in advance. Keep them in the fridge on a floured tray until ready to cook.

What if my broth is too thin?

Let it simmer uncovered for a bit longer to reduce and concentrate the flavor, or stir in a slurry of flour and water.

Can I use gluten-free flour for the dumplings?

You can! Use a 1:1 gluten-free flour blend and add a bit more moisture if the dough feels dry.

Is it okay to skip the vegetables?

You can, but they add important flavor and texture. At the very least, use onions and carrots for the base.

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Conclusion

Homemade Chicken & Dumplings is more than just a meal — it’s a bowl full of memories, warmth, and soul-soothing satisfaction. Whether you’re making it from scratch on a quiet Sunday or speeding things up for a weeknight dinner, this recipe delivers every time. It’s the kind of dish that brings people together and invites second helpings. Once you make it, it’ll quickly earn its place in your regular rotation.

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