Tender chicken, fluffy dumplings, and a creamy broth come together in this chicken and dumplings homestyle favorite. Loaded with flavor, it’s the perfect Sunday dinner or comfort meal!
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Holly’s Recipe Highlights
- Flavor: Rich and savory broth is filled with tender 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 add some homemade breadsticks 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 gives the broth more richness and body, while leftover cooked pieces still add flavor without needing a whole bird. If using frozen chicken, thaw it overnight in the fridge.
- Vegetables: A mirepoix is the foundation that makes a sweet and savory, balanced base for this recipe.
- Dumplings: These super-easy dumplings are tender and plump, and made with a handful of pantry staples. If short on time, try replacing them with any pasta that has tubes or ridges to hold all that creamy broth!
How to Make Chicken and Dumplings
- Cook the broth and chicken.
- Prepare the dumplings (full recipe below) and cook until tender.
- Adjust seasonings and serve.
Flat Dumplings vs Drop Dumplings
This recipe makes flat dumplings which are made simple by a quick roll out of the dough and cut. They are tossed in a little bit of flour so they don’t stick together, this also gives the broth a little more body.
Dump biscuits tend to be more fluffy and biscuit-like, and the biscuits stay on top as opposed to being stirred in.
Storage, Freezing, and Reheating
Keep leftover chicken and dumplings in an airtight container in the refrigerator for up to 4 days. Reheat portions on the stovetop or in the microwave.
Freeze chicken separately from the dumplings for up to 4 months in a zippered bag. Dumplings can be frozen separately, but they taste best when made fresh.
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.
Something fresh and simple: roasted green beans or broccoli, a basic green salad or Caesar, and dinner rolls or biscuits.
Yes, but it freezes best without the dumplings. Freeze the broth and chicken, then make fresh dumplings when reheating.
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
- 1 ¾ 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 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
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.
absolutely amazing. the family doesn’t really eat cooked veggies mainly the carrots and celery but they all devoured the chicken and dumpling. perfect idea for the combination.. 1000000/10
Due to allergies, I made this with oat milk and it was delicious! I will be making this again!
Great easy recipe! My husband keeps asking for it again.
I don’t usually comment on recipes on the Internet, but this was absolutely amazing. The dumplings took me back to my childhood immediately. The ONLY suggestion I have is to use a fine mesh strainer for the broth before putting the chicken and veggies back in. Other than that it’s perfect as written. How beautifully nostalgic and delicious, thank you for posting this
I strained the broth as you suggested as I had simmered overnight in my crockpot. It had lots of bits which I saved. My kitty went crazy over the strained remains.
Delicious recipe.
Can I leave the celery and carrots out and it still be the same
It will slightly change the flavor but will still be delicious Dava!
I’ve made this a few times and loooove it!! Right now I only have chicken breast on hand, would that be ok to use?
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. :)
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.
So so good, thank you very much
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.
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
Make this many times it’s great just like mom’s made for me
Can I use rotisserie chicken that’s already cooked?
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!
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…
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!
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.
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!
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.
Hi Holly
I fixed your recipe last night. It was so easy and turned out perfect.
Thank you for the recipe
Cheryl
I have never used shortening and we don’t have shortening on hand right now, can I use butter as alternative?
Hi Melodie, this recipe should still turn out with butter used in place of shortening. We would love to hear what you think!
What flour for dumplings,
Self raising, cake or bread flour?
All recipes at Spend With Pennies use all purpose flour unless otherwise specified. Enjoy Ron!
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!
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.
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
That is such a helpful skill, Dave!
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!!