Homemade Chicken and Dumplings

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!

A white bowl of homemade chicken and dumplings.

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

A good hearty stock is the basis of most homemade soups. We love our homemade chicken stock, turkey stock, and beef stock recipes.

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.

A person pouring a large vessel of water over a chicken and vegetables in a large blue Dutch oven.

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.

Two hands shredding cooked chicken for homemade chicken and dumplings.

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:

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.

Sliced carrots, celery and onion sautéing in a large pot with a wooden spoon.

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.

A stock pot of chicken broth pouring into a large Dutch oven.
Chopped cooked chicken being pushed from a platter into a pot of chicken stock.

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.

A hand using a pastry cutter to cut butter into flour for homemade dumplings.

Next, add a whole egg.

Gently stir together until a batter just comes together.

A whole egg dropped into dumpling batter for homemade chicken and dumplings.
A spoon being held hold a ball of chicken and dumplings batter.

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.

A hand dropping a dough ball of dumplings into chicken and dumplings soup.

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 simmering in a large blue Dutch oven.

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:

But if you’re looking for the best chicken and dumplings recipe in town, you’ve come to the right place.

A spoon holding a dumpling over a bowl of chicken and dumplings soup.

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!

A white bowl of homemade chicken and dumplings.

Homemade Chicken and Dumplings

Homemade chicken and dumplings is about as comforting a soup as you will ever find. The stock comes together easily as you cook the chicken and the dumplings are snap to make - from scratch!
Print Pin Rate
Course: Appetizer, Soup
Cuisine: American
Keyword: Best chicken and dumplings, Grandma's chicken and dumplings, Homemade chicken and dumplings
Prep Time: 20 minutes
Cook Time: 2 hours 30 minutes
Total Time: 2 hours 50 minutes
Servings: 10 people
Calories: 178kcal

Equipment

  • Large pot, such as a Dutch oven

Ingredients

  • 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

Instructions

  • 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.

Video

Notes

The chicken and broth can be prepared several days in advance.  Shred the meat and strain the sauce and refrigerate until ready to continue with the recipe.
Bisquick is an alternative to the homemade dumplings, but homemade is really very simple, and we feel superior in taste and texture. 
The finished soup can be frozen for up to two months. 
Save the carcass from the chicken to make homemade chicken stock!

Nutrition

Calories: 178kcal | Carbohydrates: 23g | Protein: 4g | Fat: 8g | Saturated Fat: 5g | Cholesterol: 36mg | Sodium: 356mg | Potassium: 350mg | Fiber: 2g | Sugar: 3g | Vitamin A: 4469IU | Vitamin C: 5mg | Calcium: 106mg | Iron: 1mg
Tried this recipe? Take a Picture!Mention @HowToFeedALoon or tag #HowToFeedALoon!

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!

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2 Comments

  • You make dumplings just like my mother did. This alone will make me try this recipe. Also, I see that the one of you cutting in the butter is left-handed, just like Mama. Thanks!!

    • That is so wonderful to hear, Marie! We think this is one recipe that deserves the classic preparation. Brings back so many wonderful memories for so many people. And it’s so delicious! Thanks again!! Best, Kris & Wesley

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