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



  • 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 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.
4.94 from 661 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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  1. Hi, I plan on making this. But I have a question. Have you ever used stock to make your dumplings? Instead of the milk?

    1. I haven’t tried it so I can’t say for sure Lela. If you try it I would love to hear how it turns out!

  2. My first time making this, my chicken was a little stringy and I cooked my dumplings 15 minutes. They tasted great but I think they needed to cook 20 minutes before thickening the sauce.
    loved this recipe!5 stars

  3. This is an absolutely delicious and easy dinner. The dumplings don’t freeze well, so if your family can’t eat it all within a couple of days, give some to a friend. I guarantee they will love it and want the recipe. I reduce the cornstarch by 1/2 and add the veggies back in after cooking with the chicken. I cut the onion small and do not put in the onion skin. Cooking the veggies full size with the chicken really speeds up the process. You can use bone broth or low salt/no MSG Swanson’s broth to make it a bit more healthy.5 stars

  4. Best chicken and dumplings I’ve ever had. Made them for a thanksgiving potluck where everyone brought soups or chili. I made 2 large pots and I was the only one who walked away with empty pots. Everyone love it.

  5. the soup itself didn’t come out bad, but the dumplings are bland as hell. definitely needs about 4 to 5 times as much salt as the recipe calls for.3 stars

  6. This is so, so delicious. I made my dumplings into little squares and they’re so beautifully pillowy, and l thinly sliced some green onions and added them at the end with the parsley (trying to use up what’s in my fridge!) what a fantastic recipe!5 stars

  7. Love Love Love…..This turned out great for dinner tonight. Made it with a precooked whole chicken from Costco ($5) and removed the meat from the bone. I use ‘Better than Bullion’ Roasted Chicken base instead of bouillon cubes, I used 3 1/2 tbsp per the 8 cups of water. The dumplings turned out great, just the right size. My only mistake was not making a double batch which I will do next time. I’m not much of a cook, especially making anything from scratch so if I can do it anyone can.5 stars

  8. Haven’t made this recipe yet will be making it sometime soon. Looked through all the recipes on line and this one looked the best can not wait to make this5 stars

  9. Very similar to chicken & dumplings I’ve been making for about 65 years. However I boil my chicken in water flavoring it with chicken soup base, I don’t add the carrots, just celery & onion. I normally just use self rising flour for the dumplings. I roll them out on a well floured sheet of newspaper to save some clean up but also I allow my dumplings to air dry for awhile before adding into the broth, adding the ‘left over flour from the rolling’ along with the dumplings instead of making a separate thickener. that’s usually more than enough for thickening, I add evaporated can milk & butter then add salt & fresh ground black pepper to taste. I sometimes add a bit of poultry seasoning to my dumplings. I also save the bones & skin to boil further for broth. I have a bag of bones & skin in the freezer until I have enough to make a good amount of broth with flavorings to my taste. Better than any store bought.

  10. I don’t understand why my dumplings didn’t cook. They are mush. Was I supposed to bring it to a boil first then simmer? My dough was kind of sticky at first. Too much milk?
    This was my first try at dumplings!

    1. Oh no! I’m sorry to hear that Lisa. I can’t say for sure what happened as I haven’t had that problem before. Did you use a hard shortening the texture of butter (like Crisco)?

  11. ….. total yum. This was my first in a long time making roll out dumplings, since i usually take the easy way out and use Bisquick. It wasn’t as difficult as thought it would be… next time i will cut them about 2×2″ or bigger, my little ones disintegrated. This had such a great taste.
    I ended up using all of the cornstarch slurry for thickening (and all of the 3/4 cup milk to make to the dumplings). Also, my original 8 cups broth didn’t seem to be enough (but my chicken was really big) so it may have simmered off even though i kept it covered – I added 2 chicken bouillon cubes and 2 cups water extra.
    thank you for the recipe5 stars

  12. This is THE BEST chicken and dumplings. I have made it numerous times and it turns out amazing every time. My family loves it!!5 stars