Old Fashioned Chicken and Dumplings is a family favorite meal that is both comforting and delicious! This easy recipe is created from scratch including the tender dumplings and juicy chicken in an easy homemade broth.

This recipe starts with a whole chicken simmered to tender perfection with veggies and seasonings.  Simple dumplings made with pantry ingredients are simmered in the broth until plump and tender.  This is a family favorite that will be requested again and again!

Two white bowls of Chicken and Dumplings

Homemade Chicken and dumplings is good ol’ comfort food at its best. While I love quick and easy Crock Pot Chicken and Dumplings, there is nothing quite like a meal that is completely homemade.

Making old fashioned chicken and dumplings from scratch is much easier than you’d think. Most of the time is spent letting the broth simmer until it is flavorful and the chicken is cooked to tender perfection.

Chicken and Dumplings in a silver pot

This recipe starts with chicken, onion and carrots simmered on the stove. When making the broth I choose a large onion and leave the skin on to add extra color and flavor to the broth. Feel free to add in your favorite herbs such as bay leaf, a pinch of poultry seasoning and fresh parsley. Once the chicken is cooked, it is removed from the broth along with the vegetables.

We like to eat the veggies as a side dish but feel free to chop the carrots & celery and add them back into your broth.

Lots of dough strips on a cutting board

If you’ve ever wondered how to make dumplings from scratch, you’ll love how easy they are! While some people like to make them with Bisquick, I find they’re just as easy to make with ingredients you likely already have in your pantry!

Don’t get too caught up in making your dumplings perfect, it doesn’t really matter how they’re cut. The only thing you’re going to want to be sure of is that your dough is rolled out to about 1/8” thick. This gives the dumplings the perfect consistency.

Chicken and Dumplings in a white bowl

At the end of cooking, we like to thicken the broth with a little bit of cornstarch and water once the dumplings are cooked. Just mix equal amounts together and add a little bit at a time until the broth reaches the desired consistency. If you prefer a creamier broth, feel free to add a little bit of milk or heavy cream once the dumplings are cooked.

Two white bowls of Chicken and Dumplings
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Old Fashioned Chicken and Dumplings

Old Fashioned Chicken and Dumplings is a family favorite meal that is both comforting and delicious! 
Prep Time 30 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 45 minutes
Servings 8 servings
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  • 1 chicken cut into pieces
  • 1 onion
  • 3 large carrots cut into thirds
  • 3 stalks celery cut into thirds
  • 8 cups low sodium chicken broth
  • salt & pepper to taste
  • bay leaf or a pinch of poultry seasoning optional


  • 1 ¾ cups all purpose flour plus extra for dusting
  • cup shortening
  • ½ teaspoon baking powder
  • ¾ cup milk
  • ½ teaspoon salt


  • 4 tablespoons cornstarch
  • parsley for garnish


  • Combine chicken, onion, carrots and celery in a large pot. Season to taste.
  • Add chicken broth. Bring to a boil, reduce heat, and simmer covered 45-60 minutes or until chicken is tender. While broth is simmering, prepare dumplings below.
  • Remove chicken and vegetables from broth. Discard skin and bones and chop remaining chicken, set aside.
  • Gently add dumplings to broth. Simmer 15-20 minutes or until tender.
  • Stir chicken (and vegetables if desired) into broth and cook about 2-3 minutes or until heated through.


  • Combine flour, baking powder, salt and shortening with a fork until shortening is mixed in.
  • Add milk a little at a time and mix until combined (you may not need all of it, you want a soft but not sticky dough).
  • Knead a few times on a floured surface until dough is smooth.
  • Generously flour your surface and roll the dough out to ⅛″ thick. Cut dough into 1″ x 2″ strips. Flour generously to avoid sticking.
  • Cook in broth as directed above.


  • In a small bowl combine 4 tablespoons cornstarch with 4 tablespoons water.
  • Add to boiling broth a little bit at a time stirring to reach desired consistency.



Carrots and celery can be served on the side or chopped and added to the broth along with the chicken.
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
4.96 from 905 votes

Nutrition Information

Calories: 464 | Carbohydrates: 32g | Protein: 26g | Fat: 25g | Saturated Fat: 7g | Cholesterol: 73mg | Sodium: 322mg | Potassium: 599mg | Fiber: 1g | Sugar: 3g | Vitamin A: 4060IU | Vitamin C: 4.4mg | Calcium: 77mg | Iron: 2.8mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Main Course
Cuisine American



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Holly is a wine and cheese lover, recipe creator, shopping enthusiast and self appointed foodie. Her greatest passion is creating in the kitchen and making deliciously comforting recipes for the everyday home cook!
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Recipe Rating


  1. Thank you for this recipe. Have been using it for several years and it’s the closest I can get to my mom’s cooking. I always double it to make enough.5 stars

  2. Can I use Ghee, Grass Fed, Pasture Raised Organic Butter instead of Shortening. And if so, what is the ratio?

    1. I have never tried but other readers have used the same amount of butter in place of shortening and the recipe turned out great! Let us know how it goes for you!

  3. Taste like Grandmas. We love this recipe. We have used it twice since finding it and it’s wonderful. We add a little more salt but that’s it. Great southern food5 stars

  4. Looking forward to trying your recipe! My mom always puts eggs in hers but they tend to break up easily so I’ll try your recipe to see if it makes a difference. I read all of the comments and noticed several people mentioned that their dumplings dissolved. This happened to me as well the last time I made it using another recipe. Could this be due to not kneading the dough enough before cutting it into pieces? I’m thinking that the kneading might help to hold the dumpling dough together better when cooking and may be why others encountered problems. Also, how long do you knead and do you let the dough rest after kneading it?

    1. I haven’t been able to replicate the problem so I can’t say for sure Dianna. I just turn the dough out and knead it for 3 to 4 minutes until it’s smooth. If the flour is incorrectly measured, this can also keep the dough from holding together. Enjoy the recipe and Let us know how it goes!

  5. This recipe is delicious! Added potatoes also. When it was finished, added some milk to the broth. ❤️

  6. This was a hit with our family! I didn’t have cornstarch but had a pack of pepper gravy mix, so I mixed it with a little water and added it. My kids said it was better than Cracker Barrel!5 stars

  7. Seeking some help here, would love replies from either the recipe author or those on site that may be able to help. I have been a home chef for about 7 years and very skilled at a lot but very inexperienced with the science of baking. I am currently on vacation in Denver and so attempting this recipe at 5200 ft above sea level, that info may help someone diagnose my issue. Broth turned out amazing. Here is what I used for dumplings: White Lily Self Rising Flour, Clabber Girl Double Acting Baking Powder, Crisco shortening, Whole D Milk (cold).

    1st attempt: Followed the ratios and probably had a little too much milk in my dough, it was in fact sticky and took a lot of rolling on counter in flour to get it dried. Broth was bubbling boil. Although dough rolled super thin, the dumplings swelled up really thick which I didn’t mind and they tasted amazing in the broth, but would never get close to firming up. Extremely soft and would fall apart when lifted, consistency when tasting. Second attempt, I made exactly the same but with less milk and same result. I am frustrated bc I know that so many on here have found such success with this recipe and I know I am close but can’t figure out what is going wrong and plan to attempt again tonight.

    Flour – I know some use all-purpose not self rising but also a lot of recipes online call for self rising so don’t know if it should affect it so much that they won’t get firm at all.

    Broth temp – Am I needing a full boil? More of a simmer?

    Altitude – Is there an adjustment I need to make?

    Any help is appreciated. I love the recipes on this site and this is first one I can’t seem to master.

    1. I don’t have experience in cooking at altitude so I can’t say how that affects anything. I use all purpose flour in this recipe so the self rising flour could be the culprit. I do add them at more of a full boil as the dumplings will lower the temperature once they’re in the broth. Once they’re added and it’s boiling again, I keep it at a low boil. I hope that helps and I’d love to hear how it works out for you!

    1. Hey Holly! I’ve been making this recipe since last fall and it’s been a winner with me and my husband. The family recipe I had from my mom is good, but doesnt hold a candle to this. It’s been my go to. Thank you for sharing!5 stars

  8. This was absolutely wonderful. I usually follow recipes pretty much as written but sometimes like to make it my own…depending on whether there are ingredients i do not prefer. Love celery, but was out and didn’t feel like running out to the store, I so used Celery Salt. I marinated Chicken tenders for a few hours in balsamic and soy before starting the cooking. I also used half & half vs milk for the dumplings. Will definitely make this again, and again!5 stars