Chicken and Dumplings is the ultimate comfort food, with tender chicken, homemade dumplings, and a flavorful broth that warms you from the inside out. This classic recipe is simple to make from scratch and perfect for a cozy family dinner any night of the week.
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Holly’s Recipe Highlights: Chicken and Dumplings
Flavor: The rich, savory broth, tender chicken, and soft, pillowy dumplings come together to create a comforting, hearty dish with classic homemade flavor.
Recommended Tools: A large soup pot, rolling pin, pizza cutter, and cheesecloth make preparing this recipe easier and help achieve the best results.
Serving Suggestions: I like to serve this chicken and dumplings with a simple green salad.
Total Time: 1 Hour 35 Minutes Serves: 8 Cooking Method: Stovetop
Ingredient Notes
- Whole Chicken: A whole chicken creates a rich, flavorful homemade broth while providing plenty of tender meat. Bone-in chicken thighs are a great substitute.
- Carrots and Celery: These vegetables add savory flavor to the broth as it simmers. For a heartier soup, chop and return them to the pot, or discard them for a smoother, clearer broth.
- Bay Leaf or Poultry Seasoning: While optional, either adds extra savory flavor to the broth. Poultry seasoning, thyme, or a pinch of sage all complement the chicken with a classic, comforting taste.
- All-Purpose Flour: Forms the base of the homemade dumplings. Keep extra flour on hand for the work surface and dough to prevent the strips from sticking while rolling and cutting.
- Variations: Stir in frozen peas with the chicken for extra color and sweetness. For a richer finish, add a splash of cream before serving. For a shortcut version, use cooked shredded chicken, keeping in mind the broth will have a lighter flavor.
How to Make Chicken and Dumplings
- Place the chicken, vegetables, and seasonings into a large pot and pour in the chicken broth.
- Simmer the chicken with vegetables, broth, and seasonings.
- While chicken is simmering, start the dumplings. Cut the shortening into the dry ingredients and gradually add milk to form a soft dough.
- Gently knead the dough on a well-floured surface a few times until it becomes smooth.
- Roll the dough out thinly and use a pizza cutter to slice it into short strips.
- Strain the broth and shred the cooked chicken while discarding the skin and bones.
- Simmer the dumpling strips in the broth, thicken with a cornstarch slurry, and stir the shredded chicken back in before serving.
Tips for Tender Dumplings
- For Even Cooking: Roll the dumplings thin, about ¼ inch.
- To Prevent Clumping: Flour the dough generously before cutting so the strips do not clump together.
- For Soft Dough: Add the milk slowly to the dumpling dough. Soft dough is good, sticky dough is harder to roll.
- Do Not Over-Knead: A few folds of the dough are enough to bring it together.
- Simmer the Dumplings Gently: A hard boil can break them apart.
- Add the Cornstarch Slurry Slowly: The broth thickens quickly.
Storing The Cozy Extras
- Storing Leftovers: Keep leftovers in an airtight container in the refrigerator for up to 4 days.
- Freezing: The chicken and broth can be frozen for up to 3 months. For the best texture, freeze before adding the dumplings, then make fresh dumplings when reheating.
- Reheating: Reheat gently on the stovetop over medium-low heat or in the microwave at reduced power, stirring occasionally. Add a splash of broth or water if the dumplings have absorbed too much liquid.
Cozy Chicken Dinners
Did you enjoy the following 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.
Can I substitute lard for the shorting? Making these tonight and can’t wait!
I think that should work just fine! Let us know how it goes!
I made this for my husband last week and he loved it (only I threw the chicken and veggies in the instapot to cook quicker)! He even asked me to make it again this week. Thanks for a winner!!
New to cooking. If I have only boneless, skinless breasts will my broth still be flavorful enough? Tips for tenderest chicken? Would love to make for elderly father but chewing meat can be tough. Wd it it be noticeably more tender if I used dark meat or whole chicken, or does that not matter when you’re cooking the chicken so long anyhow? Thx in advance!
Hi Jacquelyn, the broth will have a little more flavor if using bone-in skin-on chicken but it should still turn out delicious. As for being tender, dark meat is often more juicy and tender but when cooked for this long they should both turn out tender.
Are you able to use a rotisserie chicken for this recipe?
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.
Made these for my dad and his exact words where “just like mom used to make”!!! I must say this recipe is great!! I did go ahead and make a double batch of dumplings because there will be some leftovers for lunch the next day then!!
I tried this recipe because my husband loves chicken and dumplings and my past attempts over our 45 year marriage were, shall we say just better than horrible lol. I used lard, another of my hubby’s childhood memories and the fact that I was out of shortening and these dumplings were at 10 according to my husband.
I believe that my marriage is now safe for another 45 years. thanks from a grateful wife.
LOL this made my day Melissa! I am so happy to hear this recipe was a hit!
Easy to follow recipe. And it was delicious. Thank you for sharing.
Love every bite.
Can this be done in a crockpot? I saw you had two recipes for chicken and dumplings this one is stove top the other is crockpot. I just wondered if this can be done in the crockpot too.
For a Crock Pot version I use this recipe Christina!
I love trying new stuff always looking for something
First time making dumplings and after reading many reviews, they turned out perfect. I used a Cuisinart to mix dry ingredients and frozen butter cut into small pieces. I also added a little poultry seasoning to mixture. Dough was perfect, pretty much 1/8th inch, and floured well. I had strained stock and had on a low simmer and they turned out perfect after about 17 minutes. I added veggies back, along with about 2 cups of frozen corn. I realize it may not be true dumplings by adding, but it was still great! Will certainly make again, thanks so much for the recipe!
Can I use softened butter instead of shortening in the dumplings? I’m out of shortening.
This recipe should still turn out with butter used in place of shortening. We would love to hear what you think Beth!
I made this recipe and had to improvise while preparing. First the author should probably recommend a weight for the chicken. The amount of dumplings was not enough for the amount of meat that was extracted from my chicken so I had to make the dumpling portion of the recipe twice to double the amount. Otherwise, it was great! I used much more than a pinch of poultry seasoning and I also used onion powder, garlic powder, Lawry’s seasoning salt and black pepper and 4 bay leaves to season the chicken boil. However, THE DUMPLING RECIPE was PERFECT! so easy and quick! Makes perfect dumplings! I did add a little bit more salt than instructed but I’m glad I did. My husband could not get enough of this dish! I also used normal chicken broth opposed to the recommended low sodium broth. I wanted full bold flavor just how I remembered my grandma making it. Comfort food at it’s best!
I am so happy to hear this recipe was a hit Mikahyiyl!
I use one whole chicken cut up, about 3-4lbs. I hope this helps!
TRUE chicken and dumplings have 2 ingredients…..CHICKEN and DUMPLINGS.
I suppose there’s no broth in your chicken and dumplins?
I can’t imagine chicken and dumplings without carrots and celery! But to each his own!
Can I freeze dumplings if pre made earlier in the day?
You can freeze the dumplings separate from the soup Destiny. Enjoy!
Destiny, I have been making chicken and dumplings for 54 years an I always freeze them together with no problem. they taste as good as freshly made when you thaw them
Do I use raw chicken when combining the ingredients on the first step?
Yes, the chicken pieces are raw.
Help! Do I add the cornstarch slurry before cooking the dumplings in the broth?
I add the cornstarch slurry at the very end. Enjoy Kim!
Finally a recipe close to my great-grandmothers and my great-aunt possibly the best dumpling maker in history. At her 100th birthday celebration all of us kids (in our 50s-70s)agreed that was one of strongest memories of her. Tried to replicate them she used broth as the liquid in the dumplings. Another aunt would break an egg into a 1 cup measure and fill it with milk and flour from there. Also one summer at girl scout camp they cooked a huge cauldron of cherry dumplings-rolled over a fire with tripod. We all still remember how wonderful they were over 60 years later. Just recommended your website to my daughter yesterday as one of the best I’ve come across. Thanks Holly.
What a wonderful compliment! I am so glad you enjoyed this recipe.
The best dumplings – didn’t fall apart! Thank you so much for this recipe. I learned that I was putting too much baking powder in my dough. This is my new go-to dumpling recipe.
I used the recipe for the dumplings only. Loved them in my own broth/soup base. My dumplings were not working for me anymore so I set out to find a good recipe. I couldn’t find a recipe where the dumpling actually stayed together. It seems like the dumplings always disappear into the broth. These did not! I’m not sure if the recipe was meant to yield a chewy dumpling but that’s exactly how I like them and that’s how they came out for me. awesome texture and flavor! Where has this recipe been all my life? ☺️ Thank you for sharing.
Can I make this dough into balls instead of strips?
I haven’t tried it so I can’t say for sure Jennifer. If you try it I would love to hear how it turns out!