Make this cozy classic chicken and dumplings recipe from scratch. It’s an old-fashioned comfort food classic with rich broth, tender chicken, and homemade dumplings.
This post may contain affiliate links. Please read our disclosure policy.
Holly’s Recipe Highlights
- Flavor: Rich and savory broth is filled with juicy chicken and soft, pillowy dumplings.
- Time-Saving Tip: Use frozen veggies and biscuit mix to keep the prep time low without sacrificing flavor.
- Recommended Tools: A pizza cutter makes quick work of cutting dumplings into perfect strips.
- Serving Suggestions: Let everyone help themselves by keeping this recipe warm in a slow cooker. Just serve some homemade breadsticks on the side to soak up all of that creamy broth.
Ingredient Notes
- Chicken Base: Use any combination of chicken up to 5 pounds for the broth; a whole bone-in chicken adds richness and body, while individual pieces of chicken work too. If using frozen chicken, thaw it overnight in the fridge.
- Vegetables: Celery, carrots, and onions are the foundation that makes a sweet and savory, balanced base for this recipe.
- Dumplings: These super-easy dumplings are soft and plump, and made with a handful of pantry staples. If short on time, replace them with any pasta that has tubes or ridges to hold the creamy broth.
How to Make Chicken and Dumplings
- Cook the broth and chicken.
- Prepare the dumplings (full recipe below).
- Strain the broth, shred the chicken, and add it back to the pot.
- Add dumplings to the simmering soup, and cook until tender.
Before serving, adjust the seasonings if needed.
Storage, Freezing, and Reheating
- Store leftover chicken and dumplings in an airtight container in the refrigerator for up to 4 days.
- Freeze chicken separately from the dumplings for up to 4 months in a zippered bag. Dumplings can be frozen separately, but taste best when made fresh.
- Thaw overnight in the fridge, then reheat on the stovetop over medium-low heat or in the microwave until warmed through. If the broth has thickened, stir in a splash of broth or water to loosen it up.
How to Thicken Chicken and Dumplings
Mix cornstarch + cold water into a slurry, then whisk it into boiling broth a little at a time until it’s the thickness you like.
What Goes with Chicken and Dumplings
Something fresh and simple: roasted green beans or broccoli, a basic green salad or Caesar, and dinner rolls or biscuits.
Can You Freeze Chicken and Dumplings?
Yes, but it freezes best without the dumplings. Freeze the broth and chicken, then make fresh dumplings when reheating.
Can You Make Chicken and Dumplings in a Crockpot?
Yes, I recommend following this Crockpot Chicken and Dumplings recipe.
What to Serve with Chicken and Dumplings
Did you enjoy this Chicken and Dumplings Recipe? Leave a comment and rating below.
Equipment
Ingredients
Broth
- 1 whole chicken 4 to 5 pounds, cut into pieces*
- 1 yellow onion cut into quarters
- 3 large carrots cut into thirds
- 3 ribs celery cut into thirds
- ½ teaspoon salt or to taste
- ¼ teaspoon black pepper or to taste
- 1 bay leaf or a ¼ teaspoon poultry seasoning, optional
- 8 cups reduced sodium chicken broth
- 4 tablespoons cornstarch plus 4 tablespoons water
For the Dumplings
- 1¾ cups all-purpose flour plus extra for dusting
- ⅓ cup shortening
- ½ teaspoon baking powder
- ½ teaspoon salt
- ¾ cup milk
Instructions
- In a large soup pot, combine the chicken, onion, carrots, celery, salt, pepper, and the bay leaf.
- Add chicken broth. Bring to a boil, reduce heat, and simmer covered for 45-60 minutes or until the chicken is tender and cooked through. While the broth is simmering, prepare dumplings below.
- Strain broth through cheesecloth. Shred or chop the chicken and discard the skin and bones. Chop the vegetables if desired (or discard). Set aside.
- Add the strained broth back to the pot. Bring to a boil and gently add dumplings to broth. Reduce heat and simmer for 15-20 minutes or until tender.
- Stir chicken (and vegetables if desired) into the broth and cook about 2-3 minutes or until heated through.
To Make the Dumplings
- Combine flour, shortening, baking powder, and salt with a fork or pastry cutter until shortening is the size of small crumbs.
- 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 5-6 times on a floured surface until dough is smooth.
- Generously flour your surface and roll the dough out to ⅛-inch thick. Using a sharp knife or a pizza cutter, cut the dough into 1-inch x 2-inch strips. Flour generously to avoid sticking.
- Cook in broth as directed above.
To Thicken the Broth
- 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.
Video
Notes
- Chicken: *The whole chicken can be replaced with 3 pounds of bone-in chicken thighs.
- Vegetables: Carrots and celery can be served on the side or chopped and added to the broth along with the chicken. If adding to the broth, frozen peas can also be added.
- Seasonings: While I’ve kept the seasonings simple, any of the following can be added to the broth: ¾ teaspoon poultry seasoning, ½ teaspoon dried thyme leaves, ¼ teaspoon ground sage.
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
Nutrition Information
Calories: 461 | Carbohydrates: 33g | Protein: 27g | Fat: 25g | Saturated Fat: 7g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 73mg | Sodium: 469mg | Potassium: 619mg | Fiber: 2g | Sugar: 4g | Vitamin A: 4756IU | Vitamin C: 5mg | Calcium: 82mg | Iron: 3mg
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Chicken, Dinner, Entree, Main Course
Cuisine American© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
I’m making these right now. So excited to try this recipe! Anyone tried freezing leftovers?
You could try freezing it, the soup itself would freeze well but the dumplings will soften and change in texture. Another reader might have some suggestions on freezing too!
My boyfriend absolutely loves this and wants it regularly
This recipe is what brought me to you years ago! It is exactly how my grandmother used to make chicken and dumplings. The homemade dumplings are so worth the time. Delicious and cozy!! You are now my go to place for recipes and your book is on my Christmas List. Thank you for all your hard work!
I love this recipe. Been making it for years. When I was a teenager I worked in the kitchen at a southern dinner as a second hand cook. The chef there made her dumplings exactly like this. Brings back memories!!