Make the best homemade chicken and dumplings with this easy recipe. Creamy broth, tender chicken, and fluffy dumplings in one cozy pot.
There’s something magical about a steaming bowl of chicken and dumplings. The creamy broth warms you from the inside out. The tender chicken melts in your mouth. And those pillowy dumplings? Pure comfort.
This isn’t just food. It’s a hug in a bowl. It’s Sunday dinners at Grandma’s house. It’s the meal you crave when the weather turns cold or life feels heavy.
The best part? Homemade chicken and dumplings are surprisingly easy to make. You don’t need fancy skills or expensive ingredients. Just a big pot, some pantry staples, and about an hour of your time.
Today, we’re making the kind of southern chicken and dumplings that makes your house smell like home. This recipe belongs in your collection of easy comfort food recipes that you’ll make again and again.
Let’s get cooking.
Why Homemade Chicken and Dumplings Are Worth It
It Tastes Like Love
Store-bought versions can’t compare to homemade. The difference is obvious from the first spoonful. Fresh ingredients create deeper flavors. Homemade dumplings have better texture. The broth tastes richer and more satisfying.
Plus, you control everything. Want it extra creamy? Add more cream. Prefer more vegetables? Toss them in. Like thick, biscuit-style dumplings? Make them that way. This recipe adapts to your family’s preferences.
It’s Actually Simple
Many people think this dish is complicated. It’s not. The process is straightforward. You make broth, add chicken and vegetables, then drop in dumplings. Everything cooks in one pot.
Most of the work is just chopping vegetables. The actual cooking is hands-off. The dumplings come together in minutes. Even beginners can nail this recipe on the first try.
It Feeds a Crowd
One pot makes enough for 6 to 8 servings. That’s perfect for family dinners or meal prep. Leftovers taste even better the next day. The flavors blend and deepen overnight.
This recipe also stretches your budget nicely. Basic ingredients create a filling, satisfying meal. You don’t need expensive cuts of meat. Simple vegetables work beautifully.
Essential Ingredients for Perfect Chicken and Dumplings
Building Your Broth Base
Great chicken and dumplings recipe starts with flavorful broth. Here’s what you need:
For the Soup:
- 4 tablespoons butter (adds richness)
- 1 medium onion, diced (builds flavor base)
- 3 celery stalks, chopped (classic soup vegetable)
- 3 large carrots, sliced (adds sweetness and color)
- 4 cloves garlic, minced (essential for depth)
- 6 cups chicken broth (homemade or good quality store-bought)
- 2 cups whole milk (makes it creamy)
- 1 cup heavy cream (optional, for extra richness)
- 3 cups cooked chicken, shredded (rotisserie works great)
- 2 bay leaves (adds subtle herbal notes)
- 1 teaspoon dried thyme (classic poultry herb)
- Salt and pepper to taste
- 1/4 cup all-purpose flour (for thickening)
Making the Dumplings
For Drop Dumplings:
- 2 cups all-purpose flour (creates structure)
- 1 tablespoon baking powder (makes them fluffy)
- 1 teaspoon salt (enhances flavor)
- 1/4 cup cold butter, cubed (adds tenderness)
- 3/4 cup whole milk (brings dough together)
- 2 tablespoons fresh parsley, chopped (adds freshness)
These simple ingredients create magic. The butter makes dumplings tender. Baking powder makes them light and fluffy. Fresh parsley adds color and brightness.
Step-by-Step Instructions
Making the Creamy Soup Base
Start by melting butter in a large, heavy pot over medium heat. Add diced onion, celery, and carrots. Cook for about 5 minutes until vegetables soften. Stir occasionally so nothing burns.
Add minced garlic. Cook for one more minute until fragrant. Garlic burns easily, so watch it carefully.
Sprinkle flour over the vegetables. Stir well to coat everything. This creates a roux that will thicken your broth. Cook for 2 minutes, stirring constantly.
Slowly pour in chicken broth while whisking. This prevents lumps. Add milk, bay leaves, and thyme. Bring everything to a gentle simmer.
Add your shredded chicken. Season with salt and pepper. Let the soup simmer for 10 minutes. The flavors will start coming together beautifully.
Preparing Perfect Dumpling Dough
While the soup simmers, make your dumpling dough. This comes together quickly.
In a large bowl, whisk together flour, baking powder, and salt. Add cold butter cubes. Use a fork or pastry cutter to work the butter into the flour. You want pea-sized butter pieces throughout.
Pour in milk and chopped parsley. Stir just until the dough comes together. Don’t overmix. A few lumps are fine. Overmixing makes tough dumplings.
The dough should be thick and slightly sticky. If it’s too dry, add milk one tablespoon at a time. If too wet, add a bit more flour.
Cooking the Dumplings
This is where the magic happens. Make sure your soup is at a gentle simmer, not a rolling boil. Too much heat makes dumplings fall apart.
Use two spoons to drop dumpling dough onto the simmering soup. Make them about golf-ball sized. They’ll expand as they cook, so don’t make them too big.
Space them out evenly across the surface. Don’t stir yet. Let them sit undisturbed for 10 minutes with the lid on. Steam cooks the tops while the bottoms simmer in broth.
After 10 minutes, gently flip each dumpling. Cover again and cook for another 10 minutes. They should be fluffy and cooked through.
Remove bay leaves before serving. Taste and adjust seasoning. Add more salt, pepper, or herbs as needed.
Dumpling Variations to Try
Classic Drop Dumplings
These are what we just made. They’re soft, fluffy, and pillow-like. They soak up broth beautifully. Drop dumplings have an irregular, rustic shape that’s part of their charm.
They cook directly in the soup. This method is traditional and super easy. No rolling pin required.
Southern Rolled Dumplings
For a more traditional southern chicken and dumplings style, try rolled dumplings. They’re flatter and more noodle-like.
Make a stiffer dough with less liquid. Roll it out thin on a floured surface. Cut into strips or squares. Drop them into simmering broth.
These have a chewier texture. They’re more like thick noodles than fluffy biscuits. Some people prefer this style for its heartiness.
Biscuit Dough Shortcut
Want even easier dumplings? Use refrigerated biscuit dough. Separate each biscuit and tear it into pieces. Drop the pieces into your simmering soup.
This shortcut saves time without sacrificing much flavor. The biscuits become tender and soak up all that delicious broth. It’s perfect for busy weeknights.
Herb-Infused Dumplings
Add more herbs to your dumpling dough for extra flavor. Try fresh dill, chives, or sage. Each adds a unique twist to the classic recipe.
You can also add a pinch of garlic powder or onion powder to the dry ingredients. These small additions create big flavor improvements.
Tips for Perfect Texture Every Time
Getting Creamy, Thick Broth
The secret to creamy broth is the flour roux at the beginning. This thickens the liquid naturally. Make sure to cook the flour for a full 2 minutes before adding liquid.
For extra thickness, add heavy cream at the end. Start with 1/2 cup and add more as needed. The cream also adds richness and silky texture.
If your broth is too thin, mix 2 tablespoons cornstarch with 2 tablespoons cold water. Stir this slurry into the simmering soup. It will thicken within minutes.
Making Fluffy, Tender Dumplings
Cold butter is crucial. It creates steam pockets as it melts during cooking. These pockets make dumplings light and fluffy.
Don’t overmix the dough. Mix just until ingredients come together. Overworking develops gluten, which makes dumplings tough and chewy.
Keep the soup at a gentle simmer, not a hard boil. Vigorous boiling breaks dumplings apart. Low and slow is the way to go.
Don’t peek too often. Every time you lift the lid, steam escapes. That steam cooks the dumpling tops. Let them cook undisturbed for best results.
Preventing Common Problems
Dumplings falling apart? Your soup is boiling too hard. Reduce heat to low. Also, make sure your dough isn’t too wet.
Dumplings too dense? You probably overmixed the dough. Next time, stir just until combined. Also check that your baking powder is fresh.
Broth too thin? Add a cornstarch slurry or simmer longer to reduce liquid. You can also add more cream.
Not enough flavor? Season more generously. Add extra herbs. Use good quality chicken broth. Don’t be shy with salt and pepper.
Storage and Reheating Notes
Storing Leftovers
Let the homemade chicken and dumplings cool completely before storing. Transfer to airtight containers. Refrigerate for up to 4 days.
The dumplings will absorb liquid as they sit. This is normal. They become softer and more integrated with the broth. Some people actually prefer the texture of day-old chicken and dumplings.
Store in portions if possible. This makes reheating easier and faster. You only heat what you’ll eat.
Reheating for Best Results
Reheat gently on the stovetop over low heat. Add a splash of chicken broth or milk to thin the consistency. The dumplings absorb a lot of liquid when stored.
Stir gently to avoid breaking dumplings apart. Heat just until warmed through. Don’t let it boil vigorously.
You can also microwave individual portions. Use 50% power and heat in 1-minute intervals. Stir between intervals. Add liquid as needed.
Freezing Considerations
You can freeze this dish, but the texture changes. Dumplings become softer and may break down slightly. The soup base freezes perfectly.
For best results, freeze the soup base without dumplings. Make fresh dumplings when you’re ready to eat. This gives you the best texture.
If freezing complete chicken and dumplings, use within 2 months. Thaw in the refrigerator overnight. Reheat gently on the stovetop with added liquid.
Make-Ahead Strategy
Want to prep ahead? Cook the soup base a day in advance. Store it in the refrigerator overnight. The flavors actually improve with time.
When you’re ready to eat, bring the soup to a simmer. Make fresh dumpling dough. Drop the dumplings in and cook as directed.
You can also prep all your vegetables ahead. Chop onions, celery, and carrots in advance. Store them together in the refrigerator. This cuts your active cooking time significantly.
The dumpling dough can be mixed and held for about 30 minutes before cooking. Don’t make it too far ahead though. Fresh dough works best.
Conclusion: Comfort Food Worth Making
Chicken and dumplings recipe perfection is within your reach. This isn’t complicated restaurant food. It’s honest, homestyle cooking that fills your kitchen with amazing smells and your belly with satisfaction.
Every family needs this recipe in their rotation. It works for Sunday dinners when everyone gathers around the table. It’s perfect for cold winter evenings when you need serious comfort. It’s the meal you make when someone you love needs a pick-me-up.
The beauty of southern chicken and dumplings is its simplicity. Basic ingredients transform into something special. One pot creates a complete meal. Leftovers taste amazing for days.
So grab your biggest pot. Gather your ingredients. Take an hour to make something that tastes like home. Your family will thank you. Your taste buds will thank you.
And when you take that first bite of creamy broth with a fluffy dumpling? You’ll understand why this dish has been passed down through generations.
Welcome to the club of people who make homemade chicken and dumplings. Once you start, you’ll never stop.
Frequently Asked Questions
Can I use rotisserie chicken for this recipe?
Yes! Rotisserie chicken is perfect for this recipe. It saves time and adds great flavor. One whole rotisserie chicken gives you about 3 to 4 cups of meat.
Remove the skin and pull the meat off the bones. Shred it into bite-sized pieces. You can even use some of the juices from the container for extra flavor.
This shortcut cuts your cooking time significantly. You skip the step of cooking raw chicken. Just add the shredded meat to your simmering soup base.
Leftover cooked chicken from any source works too. Thanksgiving turkey, meal prep chicken, or even canned chicken in a pinch.
What’s the best flour for making dumplings?
All-purpose flour works best for fluffy drop dumplings. It has the right protein content for tender texture. Don’t use bread flour – it has too much protein and makes tough dumplings.
Self-rising flour can work if you skip the baking powder and salt in the recipe. It already contains both. Just use 2 cups self-rising flour and add the butter and milk.
For rolled southern-style dumplings, all-purpose flour is still your best choice. The key is not overworking the dough, regardless of flour type.
Some people add a bit of cake flour for extra tender dumplings. Try replacing 1/4 cup of all-purpose with cake flour if you have it on hand.
Can I make chicken and dumplings ahead of time?
You can partially make this ahead. Cook the soup base completely and refrigerate for up to 2 days. Make the dumplings fresh when you’re ready to serve.
Reheating fully-cooked dumplings changes their texture. They become softer and absorb more liquid. Some people like this, others don’t.
For best results, prepare all ingredients ahead but cook dumplings fresh. Chop vegetables, shred chicken, and mix dry dumpling ingredients in advance.
The soup base actually improves when made ahead. Flavors blend and deepen overnight. Just add fresh dumplings before serving.
This method gives you convenience without sacrificing texture and quality.
How do I thicken the broth in chicken and dumplings?
The flour roux at the beginning naturally thickens your broth. Make sure you cook the flour with the vegetables for 2 full minutes before adding liquid.
For extra thickness, add more heavy cream. Cream thickens the broth and adds richness. Start with 1/2 cup and add more as desired.
A cornstarch slurry works quickly. Mix 2 tablespoons cornstarch with 2 tablespoons cold water. Stir into simmering soup. It thickens within minutes.
You can also let the soup simmer longer uncovered. This reduces liquid and concentrates flavors. Just watch that it doesn’t get too thick.
The dumplings themselves release some starch while cooking. This naturally thickens the broth slightly. Give the soup time after adding dumplings.
Can I freeze chicken and dumplings?
Yes, but with some caveats. The texture changes when frozen and reheated. Dumplings become softer and may break apart slightly.
For best results, freeze the soup base without dumplings. Make fresh dumplings when you’re ready to eat. This preserves the best texture.
If freezing the complete dish, use freezer-safe containers. Leave space at the top for expansion. Freeze for up to 2 months.
Thaw completely in the refrigerator overnight. Never thaw at room temperature. Reheat gently on the stovetop over low heat.
Add chicken broth or milk when reheating. The dumplings absorb a lot of liquid during freezing and thawing. Stir gently to avoid breaking them apart.
Despite texture changes, frozen chicken and dumplings still taste delicious. It’s great for emergency comfort food stash.