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.
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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.
Doubled the recipe, but otherwise followed it to the letter, and it turned out perfectly. I used the lower end of the cook times. The thickening is a must.
So happy to hear that Noah. Lots of leftovers to enjoy!
Hey there- can I sub butter for the shortening in the dumplings?
I should have read down, got it! This is lovely, thank you. We roasted a suckling pig over the weekend and I have stock from the bones and trotters and meat from the pig, coupled with your dumplings this should be perfect!
Oh my gosh, Drea! That sounds absolutely delicious!
This was super good! I went on Supercook to see what I could make with the ingredients I had already and one of the suggestions was pork and dumplings… and I was like, “nahhh, I’ve never made chicken and dumplings, I’ll just do that!!” so I Googled it and this was the first recipe and I had all the ingredients except corn starch, which we actually used cream of mushroom soup to thicken it up and it was DELICIOUS!! Thanks for the recipe!!
I am so glad you liked the recipe and your first time with chicken and dumplings was a success. I love the idea of thickening with cream of mushroom soup!
How do I find the recipe ?
You’ll find the recipe for Old Fashioned Chicken and Dumplings if you scroll down the Old Fashioned Chicken and Dumplings page, or if you hit the “jump to recipe” link at the top of the page. Enjoy Dora!
OMG. This was so easy and yummy. I had to make another batch of dumplings as my husband and I ate most of them on the first serving. Lots of leftovers. VERY easy to make. Thank you!
Dumplings are my favorite part too Darla! There just never seems to be enough.
This simple recipe is amazing!
Growing up, my grandmother was somewhat famous for some things she cooked, fried chicken, homemade buttermilk biscuits, and yes chicken and dumplings.
Of course all her recipes were in here head and although I was around her a lot when she cooked many of these things, the recipes were lost when we lost her.
For many years I’ve used an egg noodle recipe and just cut them different and didn’t dry them, and they were close, but I always knew something was wrong. I’ve made your recipe many times over the last few months as my roommate and friends request them often.
So thank you so much for solving a recipe riddle I’ve worked with for decades.!
btw…though…from the first time…I have substituted butter for the shortening…and half and half for the milk. I only did it because those were what I had on hand, and loved them so much I’ve nefver changed.
Thx
Gary
Great substitution ideas! It’s always a special moment when you can relive happy memories through food. Thanks for sharing.
I would love the homemade chicken and dumplings recipe
Love recipes
I am getting ready to make chicken and dumplings, but I found I do not have any shorting would it be okay to use butter.
That should work just fine!
Excellent! Highly recommend! I’ve been looking for a recipe like this!
Thank you so much Lyn!
This was the first dinner I made for my boyfriend and he loved it! Chicken and dumplings is one of my favorite meals and this is the best I’ve ever had! Like they say, the best way to a man’s heart is through his stomach.
I am so glad you enjoyed the recipe and impressed your boyfriend! Have a great day Rose!
Thank you!
Thank you Jennifer!
I usually layer them with parchment paper on an 11 x 17 sheet pan and put them in the freezer. When they are frozen, it makes it so easy to drop in the broth and are wonderful!
That is a great tip Denise! Thanks for sharing!
Can i make the dough a couple hours in advance of rolling it out and cooking it? Thanks for any advice!
I haven’t tried it but I don’t see why it wouldn’t work. You’ll want to make sure they’re well floured so they don’t stick together.
Should the shortening be cold or room temp?
The shortening is room temp.
My dad and grandma taught me how to make this forty yes. Ago the only thing i hate is rolling out the dough but other than its delicious. I making it tonight
Enjoy the recipe Geraldine.
From the recipe it looks more like noodles than dumplings,
I agree with your comment Bea.
I agree. My Grandma’s dumplings were fluffy inside.
Making this recipe the first time… if I want to thicken the broth, should I do that before or after adding the dumplings? (I’m sure the flour from the dumplings will thicken it some, but don’t want to destroy the dumplings by mixing the thickener in later…)?
I do it after cooking the dumplings. Enjoy!!
All of you folks who had so much trouble with this recipe, didn’t follow directions. This recipe is spot on. It came out wonderful. I would say you have to add the slurry, otherwise it’s too soupy. It was outstanding! Thanks for the great recipe.
I’m so glad you enjoyed it Leighana!
Hi Holly I hate to break it to you but you’re dumplings are not dumplings. What you have is a very good recipe for chicken and pastry. Dumplings are made from a biscuit dough placed on top of the chicken and broth and covered to steam. They come out looking like clouds in the pot.
There are different types of dumplings. These are a rolled dumpling and not a dropped dumpling. Hope you enjoy them :)
Agreed. I’ve had dumplings from grandmas, aunts, and my daddy’s restaurant. Fat, puffy “biscuits” floating on top are just that…biscuits floating on top. These rolled out, strip dumplings are exactly what I grew up eating. Different regions cook differently.
So many types of dumplings! My mom made them differently than her mom, and differently than my dad’s side too! Enjoy Susan!
Hi Gregory,
I have to respectfully disagree with you. I was born and raised in Alabama and Holly’s recipe is exactly how the south makes their chicken and dumplings. I now live in California and the folks here think that spooning in biscuit dough is a dumpling. I guess it depends on the region you come from. I was very happy to find Holly’s recipe.
I have flour for dusting, but I just have an all purpose baking mix that has baking powder in it. Do you know if I will need to change the amounts from your recipe? Thank you!
This is exactly how my grandmother use to make dumplings. They are much better then the puff of cloud dough. Just in my opinion. Also that was a crappy way to state your opinion.
I hate to disagree, but they step old fashioned dumpling and very good. My great grandma used to make it the same way
These are traditional southern dumplings if you use biscuits, then it’s not really made from scratch. Biscuits are taking the easy way lol. This is similar to how my Mother made hers.
Dumplings are regional. I grew up in the northeast where dumplings were as you described. However, having spent the last 25 years living in Texas and being married to a Texan, I have to agree with Holly that here dumplings are as she describes and her recipe states. A dumpling is in the eye of the beholder. ; )
Theres more than one kind of dumpling and these are called rolled dumplings . That’s how they are made in the south. The other is drop dumplings , an easier way for making them . Dont knock it ’till you try it!
Best chicken noodle soup I ever had, too bad I wanted chicken and dumplings
While the shape is similar, the ingredients in the dumplings are not the same ingredients that would go into noodles or egg noodles. The consistency comes out different than noodles.
There are many types of dumplings including drop dumplings and of course these flat dumplings. Glad you enjoyed the recipe.