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
4.94 from 550 votes↑ Click stars to rate now!
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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 550 votes↑ Click stars to rate now!
Or to leave a comment, click here!

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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About the author

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. I am so happy to hear you love this recipe Erin! I haven’t tried this recipe with boneless chicken breasts but they do not take as long to cook so I would let the veggies boil first and add the chicken in towards the end (check out this boiled chicken recipe for an idea of cooking time). You could also make them separately and add them in at the end if you prefer. :)

  1. I’m originally from Texas. I went hunting quite a bit. My auntie would wait for us to come home. I love/loved chicken & dumplings. I said all of that to say this: My auntie on occasion would make us the BEST dumplings known to boy then & man now! She made us Squirrel Dumplings, and I forgot all about chicken & dumplings. For those here in Cali, not the ground squirrels, tree squirrels in Texas. Any country folk, if you haven’t tried it, treat yourself to an unforgettable flavor. I’m going to make me some C&D in the next couple of days, but oh how I’ll long for home. If anyone ever does, please post it for the public on facebook. If you have eaten S&D, Testify lol.

  2. Simply a superior version ! I used chicken stock and a couple TBSP” kitchen accomplice” a concentrated chicken stock. I’m from the South and to me dumplings are large noodles, not the round gentile take on matzo balls. Added bay leaves and thyme . I used at room temperature butter ( 2 3/4 oz. ) instead of shorting and mixed by hand .I also upped the corn starch to six TBSP a brilliant way to thicken and I may add a little cream next time.5 stars

  3. This is a great recipe! I opted to use homemade chicken stock, because that is how we were raised……mom and dad always made soup from scratch.
    Your recipe for the dumplings was the game changer for me…… I never thought to use Baking Powder which, I discovered was a welcome change in texture. I also tried to save as much schmaltz for making the dumplings, with added stock instead of milk, although one day, I just may try milk.

    Thank You for sharing

    1. Hi Desiree, that should work well. You wouldn’t need to cook the chicken in the broth in step 2 but you could put the chicken carcass in there to infuse the broth with the flavor. Enjoy!

  4. Well, I’m depressed. My dumplings turned to mush as well…I kept the heat low. I thing the problem is that I kept the pot covered??? I don’t know…4 stars

    1. Oh no! Sorry that happened, Ace! We do leave it uncovered once the dumplings are added so that may have been the issue. Hopefully, you still enjoyed the recipe!

  5. Can the dough for the dumplings be made the night before and cut the next day? If so, what is the protocol for this?

    LOVE this recipe. Have used it many times, but need to make the dough the night before this time.5 stars

    1. Hi Taylor, so happy you are loving this recipe. I have never tried making the dumpling dough ahead of time so I would love to hear how it turns out for you! I would wrap it in plastic wrap before placing it in the fridge and then letting come to work temperature before working with it so it isn’t crumbly. Hope that helps!

  6. One of my favorite cold weather meals. My Mom did not make chicken and dumplings, but my Aunt Velma did and hers were at every Thanksgiving and Christmas family get together. This recipe is as close to my memories of those meals as I have found.

    Thank you so much for putting this online. My sisters and I enjoy them often.

    This recipe freezes well in one or two serving size zipper bags set upright in a loaf pan while they freeze.5 stars

  7. Hi Holly
    I fixed your recipe last night. It was so easy and turned out perfect.

    Thank you for the recipe


    1. Hi Melodie, this recipe should still turn out with butter used in place of shortening. We would love to hear what you think!

  8. I have always loved chicken and dumplings but haven’t been able to find a recipe with the old fashioned texture I grew up with until I found this one. It did not disappoint! This was my first time cutting a whole chicken & I found it to be a pain. Next time I will purchase bone-in chicken quarters instead to save the trouble. The broth smelled great as soon as it started cooking. I had to let it simmer for a while after cooking before the broth was the consistency I wanted. Overall, very tasty and what I wanted in a chicken and dumplings meal!5 stars

    1. Yes, I often buy a chicken that’s already cut for this recipe. Quarters would work great! So glad you love the chicken and dumplings.

    2. My mom had me cutting up chickens by the end of elementary school. Learn how, it’s a good tool to have in your box. I can cut up a chicken in less than 2 minutes. Thanks Mom

  9. I finally made this recipe and it is wonderful!! There is only 2 of us, so we gave some leftovers to my boyfriends parents and they loved it as well!! Will definitely be in the cooking rotation. Thank you for sharing!!5 stars