Chicken and Dumplings is a great recipe you make when you’re craving a homecooked meal. Made from simple ingredients, the tender dumpling dough and savory broth are a soup that is a family favorite.

chicken and broth in a bowl

CHICKEN AND DUMPLING RECIPE

This recipe is from my cookbook Scrumptious and is one of my favorite meals that I make when someone is sick or for a meal that is the ultimate comfort food. The fluffy dumplings are what everyone is fighting over in this dish. The total time to make this isn’t a lot.

A lot of recipes use canned biscuits but these homemade tender dumplings from scratch are so worth it and are made from a simple dough.

These are called rolled or flat dumplings because they are a little more dense and almost chewy. Flat dumplings are a very simple recipe for biscuit dough and are meant to soak up the flavors of the delicious broth.

carrots onions and celery

INGREDIENTS

  • BUTTER – A few tablespoons butter to cook the veggies in tastes so good.
  • CARROTS, CELERY, AND ONION – the holy trinity of any soup or stew. Creates that homecooked meal flavor.
  • CHICKEN STOCK OR BROTH
  • BONELESS SKINLESS CHICKEN BREASTS – leftover rotisserie chicken or cooked chicken breasts are used here. Really any tender chicken can be used here but I usually use shredded rotisserie chicken on a busy night. You can even cook the chicken breast in the broth and then remove it and shred it. Chicken thighs can also be used. Great protein in this soup.
  • FLOUR – for the dumplings. They thicken the sauce almost like a cream would.
  • BAKING POWDER
  • MILK
  • OPTIONAL: parsley, thyme, frozen peas, garlic

HOW TO MAKE CHICKEN AND DUMPLINGS

  1. In a large Dutch oven or pot, melt butter over medium-high heat on the stovetop. Add the carrots, celery, and onion. Sauté until vegetables are soft, about 5-7 minutes. Add the chicken broth and bring to a boil. Stir the chicken into the mixture.
  2. While the chicken broth is simmering, make the dumplings. For the dumplings: In a medium bowl, combine flour, baking powder, and salt. Cut in the cold butter with two forks into the dry ingredients, a pastry cutter, or your hands. Add the milk and mix until combined. The dumpling batter will be a soft dough.
  3. On a floured surface, roll out the dough to ¼ inch thick. Cut dough into squares with a pizza cutter or knife and toss with additional flour so that they don’t stick together.
  4. Stir the dumplings into the chicken broth a few at a time while simmering soup until all of them are added. Simmer for about 15 minutes or until dumplings have cooked. Add more salt and pepper to taste. Serve. Store leftovers in an airtight container in the refrigerator.

LEFTOVERS:

Leftovers should be stored in the fridge. You can freeze this recipe. Just thaw in the fridge and then reheat in the microwave.

OTHER CHICKEN RECIPES

chicken and broth in a bowl

Chicken and Dumplings

4 from 24 votes
If you’ve never had a dumpling, you’ve never experienced one of life's greatest pleasures in this delicious recipe. There’s something about this comfort dish with homemade dumplings that makes you feel like you’re at your grandma’s kitchen table. This flavorful chicken soup is great for a cold night.
Print Pin Rate
Prep Time: 15 minutes
Cook Time: 15 minutes
Servings: 8 servings

Ingredients

  • 2 Tablespoons unsalted butter
  • ½ cup diced carrots
  • ½ cup diced celery
  • ½ cup diced yellow onion
  • 8 cups low-sodium chicken broth
  • 3 cups cooked chicken, shredded or cubed (rotisserie chicken works well here)

Dumplings:

  • 2 cups all-purpose flour
  • ½ teaspoon baking powder
  • 2 Tablespoons cold unsalted butter, cubed
  • ¼ teaspoon salt
  • 1 cup whole milk

Instructions
 

  • In a large pot, melt the butter over medium heat. Add the carrots, celery, and onion. Saute until vegetables are soft, about 5-7 minutes. Add the chicken broth and bring to a simmer. Stir in the chicken.
  • While the chicken broth is simmering, make the dumplings. For the dumplings:  In a medium bowl, add the flour, baking powder, and salt. Cut in the cold butter with two forks, a pastry cutter, or your hands. Add the milk and mix until combined.
  • On a floured surface, roll out the dough to ¼ inch thick. Cut dough into squares and toss with additional flour so that they don’t stick together.
  • Stir the dumplings into the chicken broth a few at a time until all of them are added. Simmer for about 15 minutes or until dumplings have cooked. Add more salt and pepper to taste. You could also add some poultry seasoning for more flavor. Serve.
Cuisine: American
Course: All Recipes, Main Course
Author: Christy Denney
chicken and dumplings