There’s nothing quite like a steaming pot of Homemade Chicken and Dumplings to bring comfort to the table. This old-fashioned classic combines tender chicken, hearty vegetables, and fluffy dumplings simmered in a creamy broth. Perfect for cold nights, Sunday dinners, or when you just need a little Southern comfort, this one-pot meal is rich, filling, and full of nostalgia.

Why You’ll Love This Chicken and Dumplings

This recipe is pure comfort in a bowl. It’s budget-friendly, feeds the whole family, and transforms simple ingredients into a rich, hearty meal. Plus, it’s flexible — you can make it creamy or brothy, add more veggies, or spice it up to your liking.

Tips for Success

Keep the lid closed while dumplings cook — steam is what makes them fluffy.
Use leftover chicken or rotisserie for quick prep.
Cut vegetables evenly so they cook at the same time.
Add herbs at the end for fresh flavor.

Variations & Add-Ins

Herby Dumplings: Add fresh dill, rosemary, or chives to the dough.
Vegetable Boost: Stir in corn, green beans, or spinach.
Spicy Twist: Add a pinch of cayenne pepper or hot sauce.
Creamy Shortcut: Use a can of cream of chicken soup instead of heavy cream.

Serving Ideas & Pairings

Serve with buttery biscuits or cornbread for extra coziness.
Add a side salad for balance.
Pair with iced tea or apple cider for a Southern touch.
Garnish with extra fresh parsley for a pretty presentation.

Frequently Asked Questions

1. What kind of dumplings work best?
Drop dumplings (like in this recipe) are the easiest. Rolled dumplings (cut like noodles) also work but require more effort.

2. Can I make chicken and dumplings ahead of time?
Yes, but make the broth ahead and add dumplings fresh before serving so they don’t fall apart.

3. Can I freeze chicken and dumplings?
The broth and chicken freeze well, but dumplings don’t hold up. Freeze the base and add fresh dumplings when reheating.

4. How do I thicken chicken and dumplings?
Add a flour slurry (2 tablespoons flour mixed with ¼ cup water) or stir in heavy cream.

5. How long does it keep in the fridge?
Up to 3 days in an airtight container. Reheat gently on the stove.

Jana Rae

Homemade Chicken and Dumplings

Cozy up with this homemade chicken and dumplings recipe! A Southern classic with tender chicken, hearty veggies, and fluffy dumplings in a creamy broth. The ultimate comfort food.

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Prep Time 20

Cook Time 45

Total Time 1 5

Servings: 6

Course: Main Course

Cuisine: American

Calories: 420

Ingredients Method Notes

Ingredients

For the soup base:

2 tablespoons butter or olive oil
1 medium onion diced
2 carrots chopped
2 celery stalks chopped
3 cloves garlic minced
8 cups chicken broth
2 cups cooked shredded chicken rotisserie or boiled
1 cup frozen peas
1 teaspoon dried thyme
1 bay leaf
Salt & black pepper to taste
½ cup heavy cream optional, for creamier broth

For the dumplings:

2 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
½ teaspoon black pepper
1 teaspoon dried parsley optional
1 cup milk
4 tablespoons butter melted

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Method

Make the base – In a large pot, melt butter and sauté onion, carrots, celery, and garlic until softened (about 5 minutes).
Add broth & chicken – Pour in chicken broth, thyme, bay leaf, salt, and pepper. Stir in shredded chicken. Simmer for 15 minutes.
Mix dumplings – In a bowl, whisk flour, baking powder, salt, pepper, and parsley. Stir in milk and melted butter until just combined (dough will be sticky).
Add dumplings – Drop spoonfuls of dough into the simmering soup. Cover and cook 15 minutes without lifting the lid (steam cooks the dumplings).
Finish – Stir in peas and cream (if using). Adjust seasoning. Serve hot with fresh parsley on top.

Notes

Fluffy dumplings tip: Don’t overmix the dough or they’ll be tough.
No cream version: Skip the cream for a lighter broth.
Shortcuts: Use rotisserie chicken and store-bought broth to save time.
Thicker stew: Stir in 2 tablespoons flour mixed with water before adding dumplings.