Homemade Chicken and Dumplings are truly the ultimate in comfort food.
Making the stock for the base of the soup is so easy. The vegetables are cooked perfectly. And the dumplings are a little piece of heaven.
And you can make the stock in advance and then it’s just a matter of minutes to steam the dumplings! Yes!
HOW TO MAKE HOMEMADE CHICKEN AND DUMPLINGS
Making chicken and dumplings from scratch is really easier than you might think. This is a soup that has been comforting hungry bellies for generations. And is truly one of our all-time favorite soups!
We start with a whole chicken, a few basic veggies, and let the fun begin.
EXPERT TIP: We remove the giblets from the cavity of the bird and toss in with the water and veggies, resulting in a more delicious broth.
Watch us show you how easy it is to make Homemade Chicken and Dumplings at home!
HOW TO EASILY MAKE THE CHICKEN STOCK
But the great thing about this recipe is all you need is a whole chicken, some roughly chopped veggies, and water.
Place it all in a large vessel (we love our 7 qt. Dutch oven) and then simmer for 2 hours.
EXPERT TIP: Just give the onions, carrots and celery a rough chop at this stage. These add depth to the broth/stock as it cooks and then we discard them once finished cooking. A new round of smaller chopped veggies will soon come into play.
THE COOKED CHICKEN IS READY FOR THE SOUP
Once the cooked chicken is cool enough to handle, remove from the broth and peel away the skin.
The chicken will be so tender you can shred the meat with your hands.
If you like, give the chicken a dice with a sharp knife, but we love leaving the pieces nice and chunky for a good, hearty soup.
Be sure to strain the broth into a large bowl or stock pan with a sieve or colander.
The broth is so flavorful. Some of our other chicken-broth soups are:
- Chicken Noodle Soup
- White Chile with Roasted Tomatillos and Chicken
- Matzo Ball Soup
- Chicken Pho (Vietnamese Chicken Noodle Soup)
Now, for our Better than “Grandma’s Chicken and Dumplings”, we need to sauté sliced carrots, chopped celery and onion. Do this right back in the pot you cooked the chicken in!
EXPERT TIP: After the the vegetables have softened after about 5 or 6 minutes, you’ll add 1/4-cup of all-purpose flour and cook for another 5 minutes. This creates a roux which will slightly thicken the broth, after it’s added, and create a silky, luxurious soup.
BUILDING THE FLAVOR PROFILE
Add the reserved broth and the cooked chicken into the pot with the cooked veggies, stirring frequently.
Bring to a boil, then reduce the heat and simmer for about 10 minutes.
The liquid will thicken slightly as it simmers.
HOW TO MAKE THE DUMPLINGS
While the stock is simmering, it’s time to make the dumplings! Our favorite part of Homemade Chicken and Dumplings!
Start with a nice wide bowl and mix together the flour, baking powder, fresh parsley and salt.
Next, you need to cut the chilled butter into the flour mixture. You can do this with a pastry cutter (pictured below), or two forks, or even your fingers. TIP: If using your hands, try to handle as little as possible, because it’s important to keep the butter cool. This will help in making fluffy dumplings.
Next, add a whole egg.
Gently stir together until a batter just comes together.
HOW TO COOK HOMEMADE CHICKEN AND DUMPLINGS
Now, you are ready to simply drop the dumplings into the simmering soup.
EXPERT TIP: Resist making the dumplings too large before you drop them in. As they simmer and cook, they will almost double in size. You may not use all of the batter. The size of the dough balls should not exceed the size of a golf ball.
After all the dough balls have been dropped in, they should have risen to the surface.
Cover the pot, and simmer on low for 15 minutes.
Get ready to swoon when you lift that pot of heavenly soup!
HOMEMADE CHICKEN AND DUMPLINGS IS GOOD FOR THE SOUL
There is truly something so heart-warming about this soup. Other soups that warm our hearts and souls are:
- Roasted Tomato and Basil Soup
- French Onion Soup
- Roasted Butternut Squash Soup
- Asian Fusion Soup
- Italian Wedding Soup
But if you’re looking for the best chicken and dumplings recipe in town, you’ve come to the right place.
Ready to make one of the most comforting soups of all time, in the comfort of your own kitchen? Go for it!
And when you make this incredible soup, be sure to take a photo of it, post it to Instagram, and tag @howtofeedaloon and #howtofeedaloon!
Homemade Chicken and Dumplings
- Large pot, such as a Dutch oven
- 1 whole chicken about 3 1/2 to 4 lbs
- 4 carrots 2 roughly chopped, 2 thinly sliced
- 2 yellow onions 1 quartered, and 1 chopped
- 4 ribs celery 2 roughly chopped, 2 chopped
- 1 bay leaf
- 4 tbsp unsalted butter
- 1/4 cup all-purpose flour
- 3/4 tsp salt
- 1/2 tsp ground black pepper
FOR THE DUMPLINGS
- 1 1/2 cups all-purpose flour
- 3 tsp baking powder
- 2 tbsp flat-leaf parsley chopped
- 1/2 tsp salt
- 2 tbsp butter unsalted, cut into small pieces and chilled
- 1/2 cup milk whole
- 1 egg
- Place the chicken in a large Dutch oven, or heavy duty pot.
- Pour enough cold water to cover by 1 inch.
- Add the roughly cut carrots, onions, celery, and the bay leaf.
- Bring to a boil over high heat.
- Reduce the heat to medium, partially cover, and simmer until the chicken is tender, and almost falling of the bone....about 2 hours.
- Turn off the heat and set aside to cool.
- When the chicken is cool enough to handle, remove the skin, and then the meat - shred the meat into large bite-size pieces.
- Strain the broth into a large saucepan, or stock pan, and wipe the Dutch oven (or large pot) clean.
- Bring the broth to a simmer.
- Meanwhile, melt the butter over medium heat in the Dutch oven, or pot.
- Add the remaining carrots, onion and celery. Cook until tender, about 6 minutes.
- Add the flour and whisk until smooth.
- Constantly stir the roux for about another 5 minutes.
- Add the heated chicken broth. Stir until slightly thickened, about 5 minutes.
- Season with salt and pepper. Taste and add more salt, if desired.
MAKE THE DUMPLINGS
- In a large bowl, stir together the flour, baking powder, parsley and 1/2 teaspoon of salt.
- Add the cubed butter, and, using a pastry cutter, or the ends of two forks, work the butter into the dry ingredients until the mixture has the texture of mall peas.
- Add the milk and egg and then use a fork to incorprate until a batter just comes together.
- Drop heaping spoonfuls (roughly the size of a golf ball) of the dough into the simmering sauce and chicken.
- Reduce the heat to low, cover, and cook until the dumplings are fluffy...about 15 minutes.
- Serve in bowls and enjoy the comfort of this dish.
POST UPDATE NOTE: This recipe was originally published March, 2014, but has been updated with improvements to the recipe, new photography, and a brand new video in September, 2019!