Freshly prepared Chicken and Dumplings on white marble

Hearty and Comforting Chicken and Dumplings Recipe

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I remember the very first time I made Chicken and Dumplings for my family—it was on a chilly fall evening when everyone was craving something warm and hearty. My kids’ faces lit up with smiles after the very first bite. That cozy, comforting feeling is exactly why this Southern chicken and dumplings recipe became a go-to in our home. It’s the kind of dish that feels like a big, warm hug on a plate. Whether it’s a busy weeknight or a weekend gathering, this meal fills the kitchen with inviting aromas and fills bellies with satisfaction.

Chicken and dumplings are a classic comfort food recipe for a reason. The fluffy homemade dumplings simmered in rich chicken broth with tender chicken chunks make it so satisfying without needing any fancy ingredients or techniques. It’s perfect for real home cooking because it comes together quickly, uses pantry staples, and works great for both family dinners and leftovers. I love how flexible it is—you can make slow cooker chicken and dumplings if you want hands-off cooking or whip up an easy chicken and dumplings version on the stove when you’re in a hurry.

If you’re a fellow home cook looking for a reliable, delicious recipe you can count on, this chicken and dumplings recipe is it. It checks all the boxes for comfort and convenience, and I’m excited to share all my tips and tricks with you. Let’s get cooking and bring some warmth to your table with this timeless dish!

What You’ll Need:

For this chicken and dumplings recipe, here’s what I use:

  • 3 cups cooked chicken, shredded or chopped (You can roast, boil, or use rotisserie chicken for a shortcut.)
  • 6 cups chicken broth (Look for low sodium in the regular grocery aisle to control saltiness.)
  • 2 cups all-purpose flour (No worries if you’re out—you can use self-rising flour with a pinch less salt.)
  • 1 tablespoon baking powder (Helps the dumplings puff up nicely.)
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 cup milk (Whole milk makes dumplings tender, but any milk or even buttermilk works.)
  • 3 tablespoons butter (Adds richness to the broth and dumplings.)
  • 1 onion, finely chopped
  • 2 carrots, diced
  • 2 celery stalks, diced
  • Fresh parsley for garnish (Optional but adds a nice pop of color.)

I like adding a bit more fresh herbs sometimes, like thyme or sage—it gives the broth extra depth without complicating things. This easy chicken and dumplings recipe keeps costs reasonable because it uses simple staples you probably already have. If you need to save time, grab pre-chopped veggies or frozen ones and keep leftover chicken and broth in the fridge for quick meal prep.

If you have any leftovers, store them in an airtight container in the fridge for up to three days. The dumplings tend to absorb liquid, so reheat gently on the stove with a splash of broth to loosen it back up. For a convenient alternative, check out this great slow cooker chicken and dumplings recipe—it’s a lifesaver for busy days.

Let’s Make It Together:

  1. Start by warming your butter in a large pot over medium heat. Once melted, add chopped onion, carrots, and celery. Sauté until soft and fragrant, about 7 to 10 minutes. This base adds subtle sweetness that’ll make your chicken and dumplings shine.
  2. Pour in the chicken broth and bring it to a gentle boil. Drop in your shredded chicken and stir to combine. From start to finish, this chicken and dumplings meal takes about 45 minutes, so it’s perfect when you want something cozy but not all day.
  3. While the broth simmers, mix the flour, baking powder, salt, and pepper in a bowl. Then stir in the milk to make a sticky dough—this is your homemade dumplings. Don’t over-mix or your dumplings will be tough.
  4. Once your broth is boiling gently, use a spoon or your hands to drop small dumpling portions right into the pot. Cover with a lid and let the dumplings cook without lifting the lid for around 15 minutes. This step is crucial because lifting the lid lets steam escape and can prevent your dumplings from fluffing up perfectly.
  5. Your kitchen will start to smell amazing now, with the mix of warm chicken broth and fluffy dumplings cooking together. If you want, add a handful of fresh parsley just before serving to brighten the dish.
  6. Don’t worry if your chicken and dumplings look thick when done—they’ll settle after resting a few minutes. If it seems too thick for your liking, stir in a little more broth or hot water to loosen it up.
  7. While the dumplings cook, it’s a nice time to set the table or whip up a simple side salad to balance the rich flavors. For another slow cooker option that’s just as satisfying, try this easy chicken and dumplings recipe, it’s a fantastic way to come home to dinner ready.

How to Serve & Enjoy:

This chicken and dumplings recipe really shines when served warm with just a few simple sides. I usually pair it with steamed green beans, a crisp garden salad, or buttery cornbread. These sides provide a nice balance to the creamy, hearty texture of the dish.

It’s a perfect comfort food recipe for chilly nights, family dinners, or anytime you want something that feels like a homemade hug. When friends come over, I’ve seen firsthand how this dish draws everyone into the kitchen for seconds. For a touch of freshness, serve with a squeeze of lemon or hot sauce—some family members swear by adding that little zing!

Leftovers heat up beautifully and make great lunch the next day. You can also scoop the leftovers onto biscuits or bread for a quick sandwich version that’s just as tasty.

Seasonal variations are fun to try too. In winter, I sometimes add a pinch of nutmeg or swap fresh herbs for rosemary. In spring and summer, adding fresh peas or kale gives this Southern chicken and dumplings a fresh twist.

If you’re curious what other comfort meals pair well with chicken and dumplings, check out another home favorite like my chicken piccata pasta recipe.

Your Questions Answered:

  1. Can I make chicken and dumplings ahead of time?
    Absolutely. I often make the broth and chicken earlier in the day, then whip up the dumplings just before serving. You can store cooked chicken and broth in the fridge for up to 3 days. The dumplings are best fresh but can be reheated gently—add a splash of broth so they don’t dry out.
  2. What’s a good substitute for milk in the dumplings?
    If you don’t have milk, water will work fine. Using milk makes dumplings richer and softer but water keeps it simple. Some readers also use buttermilk or a dairy-free alternative like almond milk.
  3. Can I use frozen chicken for this recipe?
    Yes, frozen cooked chicken works well. Just thaw and shred it before adding to the broth. For ease, leftover rotisserie chicken is a fantastic shortcut.
  4. How do I make slow cooker chicken and dumplings?
    Slow cooker versions are easy and perfect if you want to set it and forget it. Cook the chicken and broth in the crockpot, then add homemade or store-bought biscuit dough toward the end. Here’s a trusted slow cooker chicken and dumplings recipe you might like.
  5. What if my chicken and dumplings turn out too thick?
    No problem. Simply whisk in extra broth or water a little at a time until you reach the consistency you prefer.
  6. Can I add extra veggies?
    Definitely! I sometimes add peas, green beans, or mushrooms for more flavor and texture. Just add them to the broth early enough to cook through.
  7. How many people does this recipe serve?
    This recipe comfortably serves 4 to 6 people. For larger families, double up the ingredients. For smaller portions, halve the recipe easily without any hassle.
  8. Is homemade dumplings better than using canned biscuits?
    I love homemade dumplings for their fluffiness and rustic charm, but canned biscuits make an easy shortcut. If pressed for time, try a popular crock pot chicken and dumplings recipe using biscuits, like this one.

Final Thoughts:

This chicken and dumplings recipe holds a special place in my collection because it’s everything you want in comfort food: simple, satisfying, and reliable. It’s saved more than one busy weeknight and brought friends and family together around the table time and again. My best chicken and dumplings tips? First, don’t rush the dumplings cooking—patience makes a huge difference. Second, use quality broth and fresh veggies for the best flavor. Third, add herbs you love to personalize your pot.

Over the years, I’ve tested variations with slow cooker chicken and dumplings, quick skillet versions, and the classic stovetop with homemade dumplings. The slow cooker recipe always gets the most requests around here, especially when life gets hectic. I encourage you to make this your own—try different herbs, swap veggies, or adjust the dumpling size to your liking.

I hope you’ll love this chicken and dumplings as much as my family does—comfort food that feels like home, from my kitchen to yours. When you give it a go, I know you’ll enjoy the cozy warmth and dependable deliciousness this dish brings.

For more easy, crowd-pleasing meals, be sure to check out another family favorite, my chicken piccata pasta recipe.

If you’re curious how others enjoy this dish, here’s a lovely take on a Southern classic chicken and dumplings shared by a fellow home cook right here.

And for a fantastic easy chicken and dumplings crockpot version, don’t miss this recipe here.

Top down view of raw ingredients for chicken and dumplings laid out on a marble surface
Close up of finished chicken and dumplings in a bowl held by a home cook
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Chicken and Dumplings

Freshly prepared Chicken and Dumplings on white marble
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A hearty Southern classic, Chicken and Dumplings features tender chicken simmered in a flavorful broth with soft, fluffy dumplings for a comforting and satisfying meal.

  • Author: Carrisa Monroe
  • Prep Time: 20 minutes
  • Cook Time: 60 minutes
  • Total Time: 80 minutes
  • Yield: 6 servings
  • Category: Dinner
  • Method: Simmered
  • Cuisine: American

Ingredients

Scale
  • 1 whole chicken (about 3-4 lbs), cut into pieces
  • 8 cups chicken broth
  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 1 cup milk
  • 4 tablespoons butter
  • 2 celery stalks, chopped
  • 2 carrots, sliced
  • 1 onion, chopped
  • Salt and pepper to taste
  • 2 tablespoons fresh parsley, chopped (optional)

Instructions

  1. In a large pot, combine chicken pieces and chicken broth. Bring to a boil, then reduce heat and simmer for 45 minutes until the chicken is cooked through and tender.
  2. Remove the chicken from the pot and set aside to cool. Strain the broth to remove solids and return to the pot.
  3. Meanwhile, prepare the dumplings by mixing flour, baking powder, and salt in a bowl. Cut in butter until mixture resembles coarse crumbs.
  4. Add milk and stir until a dough forms. Do not overmix.
  5. Shred the cooled chicken, discarding skin and bones, then return chicken meat to the broth.
  6. Add chopped celery, carrots, and onion to the pot. Simmer for 10 minutes until vegetables are tender.
  7. Drop spoonfuls of dumpling dough into the simmering broth. Cover and cook for 15 minutes without lifting the lid, until dumplings are cooked through.
  8. Season with salt, pepper, and parsley if desired. Serve hot.

Notes

For extra richness, stir in a splash of heavy cream before serving or add chopped fresh herbs like thyme for added flavor.

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