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A white bowl of homemade chicken and dumplings.

Homemade Chicken and Dumplings

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
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 Recipe


  • 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


  • 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.


  • 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.



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!


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