The Best Homemade Chicken and Dumplings Recipe

Published on: November 22, 2025

Hearty homemade chicken and dumplings in teal Dutch oven with creamy broth and fresh parsley

Nothing beats a hearty bowl of chicken and dumplings recipe for ultimate comfort. This classic dish features tender, succulent chicken pieces swimming in a rich, savory broth, topped with irresistibly light and fluffy dumplings. It’s a deeply satisfying, warming meal perfect for any time you crave a hug in a bowl. Get ready to create a truly unforgettable homemade experience.

Why You’ll Love This Chicken and Dumplings Recipe

Our simple approach makes this chicken and dumplings recipe a guaranteed family favorite. You’ll understand why it’s so beloved once you try it.

Experience a truly rich, homemade chicken broth that forms the foundation of this incredible dish.
Enjoy perfectly cooked, succulent chicken, always tender and flavorful, never dry.
Savor a velvety, creamy soup base that is both comforting and deeply satisfying.
Delight in light and airy dumplings that practically melt in your mouth, absorbing all the delicious flavors.
Benefit from deep, balanced savory flavors that taste like they simmered all day, providing genuine warmth.

Ingredients

Gather your fresh ingredients for an authentic, comforting chicken and dumplings recipe.

For the Chicken Broth:

One 3 1/2 to 4 pound (1.6 to 1.8kg) chicken

3 medium ribs celery (7 1/2 ounces; 212g), cut into 1-inch chunks

3 medium carrots (12 ounces; 339g), cut into 1-inch chunks

1 tablespoon (10g) black peppercorns

2 bay leaves

1 tablespoon (9g) Diamond Crystal kosher salt; for table salt, use half as much by volume or the same weight

5 quarts (4.7L) water

For the Soup:

2 tablespoons unsalted butter (1 ounce; 28g)

1 small yellow onion (3 ounces; 83g), diced

1 medium carrot (4 ounces; 113g), diced

1 medium rib celery (2 1/2 ounces; 70g), diced

1 teaspoon finely chopped fresh thyme

2 medium cloves garlic (10g), minced

2 tablespoons (16g) all-purpose flour

6 cups (1.6L) chicken broth, see above

1 cup (240ml) evaporated milk

1 tablespoon (15ml) Worcestershire sauce

1 teaspoon Diamond Crystal kosher salt; for table salt, use half as much by volume

For the Dumplings:

1 cup all-purpose flour (4 1/2 ounces; 128g)

2 teaspoons baking powder

1 teaspoon Diamond Crystal kosher salt; for table salt, use half as much by volume

1/2 teaspoon baking soda

1/2 teaspoon ground black pepper

1/2 teaspoon fresh thyme

1/2 cup sour cream (4 ounces; 113g), at room temperature

4 tablespoons unsalted butter (2 ounces; 56g), melted

1/4 cup (60ml) whole milk, at room temperature

2 tablespoons fresh parsley leaves, for garnish

Notes & Substitutions

Using a whole chicken delivers superior, rich broth flavor for this classic dish. Evaporated milk creates a creamy texture without curdling. For fresh herbs, dried alternatives work well; use 1/3 the amount of fresh. If you skip the whole chicken, use boneless, skinless thighs for the meat and high-quality store-bought broth. Remember, Diamond Crystal kosher salt is less dense than table salt, so adjust amounts if substituting.

Equipment

You don’t need fancy tools to make this wonderful chicken and dumplings recipe.

Large 7-quart pot or Dutch oven
Sharp knife and cutting board
Fine-mesh strainer
Tongs
Digital thermometer
Large bowls and whisk
Flexible spatula

Instructions

Follow these clear, step-by-step instructions to create the ultimate chicken and dumplings recipe at home. This guide makes cooking simple for beginners.

Prepare the Chicken Broth:

Using a sharp knife, cut chicken breasts from the breastbone and detach legs (drumstick with leg attached) from the carcass.
In a 7-quart pot or Dutch oven, combine the detached chicken breasts, legs, chicken carcass, celery, carrots, black peppercorns, bay leaves, salt, and water.
Bring to a simmer over medium-high heat. Cook uncovered until chicken breasts register 160℉ (71ºC) with a digital thermometer, about 35 minutes, skimming any scum that rises.
Using tongs, remove chicken breasts and transfer to a cutting board.
Continue simmering the chicken legs until the thighs and drumsticks register 175℉ (80ºC), another 15 minutes. Remove them with tongs and transfer to the cutting board.
Simmer broth with the remaining carcass until slightly reduced and the broth develops a rich flavor, about 25 minutes. Remove from heat and let cool slightly, about 15 minutes.
Using tongs, remove the chicken carcass and transfer to the cutting board with the breast and legs; let cool slightly, about 10 minutes.
Using a fine-mesh strainer, strain broth into a large bowl or heat-proof container; discard solids. Measure out 6 cups broth and set aside. Wipe your pot clean. Cool and reserve any remaining broth for another use.
Using two large forks, shred the breast, thigh, and drumstick meat, plus any remaining meat from the chicken carcass, into bite-size pieces. Transfer shredded meat to a bowl and discard bones and skin.

Make the Creamy Soup Base:

In the now-empty pot or Dutch oven, melt butter over medium heat.
Once melted, add onion, carrot, celery, thyme, and garlic. Cook, stirring occasionally, until vegetables soften, 7 to 8 minutes.
Sprinkle with flour; cook, stirring constantly, until vegetables are evenly coated and flour begins to stick to the bottom of the pot, 1 to 2 minutes. This creates your roux for the creamy base.
Whisk in the reserved chicken stock, evaporated milk, salt, and Worcestershire sauce; bring to a simmer over medium heat.
Cook, stirring often, until the mixture thickens, about 5 minutes. Season to taste with salt and pepper as needed. Reduce heat to low to maintain a simmer while preparing the dumplings.

Prepare the Dumpling Dough:

In a medium bowl, whisk together the flour, baking powder, salt, baking soda, pepper, and thyme.
Using a flexible spatula, incorporate sour cream, melted butter, and milk, stirring until fully combined. Avoid overmixing, as this will result in tough dumplings.

Combine and Cook:

Stir the shredded chicken into the soup.
Using two large spoons, work quickly to gently drop golf ball–size portions of dumpling dough into the simmering soup; you should have about 15 dumplings. Some dumplings may dissolve slightly into the soup, which is fine as it will further thicken the soup.
Cover and gently simmer until dumplings are fluffy, cooked through, and have doubled in size, about 10 minutes.
Top with fresh parsley and serve immediately. This completes your delicious chicken and dumplings recipe.

Pro Tips & Troubleshooting

Master this comforting chicken and dumplings recipe with a few expert tips.

According to the USDA, chicken is safely cooked when it reaches an internal temperature of 165°F (74°C), ensuring optimal food safety. USDA safe cooking temperatures for poultry are crucial for preventing foodborne illnesses.

Achieve maximum broth flavor: Don’t rush the simmering process for your homemade chicken broth. Longer simmering extracts more depth.
Prevent tough dumplings: Avoid overmixing the dumpling dough. Mix just until combined for a light and tender texture.
Ensure tender chicken: Remove white meat (breasts) early to prevent it from overcooking and becoming dry. Dark meat can simmer longer.
Avoid curdled soup: Maintain a gentle simmer when dairy is involved. High heat can cause evaporated milk to curdle.
Adjust seasoning frequently: Taste and adjust salt and pepper throughout the cooking process for the best flavor balance.

Common Mistakes

Over-boiling the creamy soup: This can cause the milk to curdle and the texture to become grainy.
Handling dumpling dough too much: Overworking the dough develops gluten, leading to dense, rubbery dumplings.
Using bland, pre-made broth: While convenient, it significantly impacts the depth of flavor in this dish. Opt for homemade when possible.

Serving, Storage, & Variations

Enjoy your amazing chicken and dumplings recipe with these suggestions.

Serving Suggestions

Serve this hearty soup piping hot, garnished with extra fresh parsley for a pop of color and freshness.
Pair it with a slice of warm, crusty bread to sop up every drop of the savory broth.
A simple side salad provides a refreshing contrast to the richness of the dish.

Storage

Refrigerate any leftovers in an airtight container for up to 3 days.
Note that the dumplings will absorb more liquid and thicken significantly upon storage.
Do not freeze cooked dumplings, as their texture can become rubbery and unappetizing when thawed.
You can freeze any leftover chicken broth separately for longer storage, up to 3 months.

Variations

Add different vegetables to the soup base, like frozen peas, corn, or sliced mushrooms, for extra nutrition and flavor.
Experiment with different herbs or spices, such as a pinch of sage or a dash of paprika, to customize the flavor profile.
Try using boneless, skinless chicken thighs for convenience if you prefer not to use a whole chicken.
Explore gluten-free dumpling options by using a gluten-free all-purpose flour blend in place of regular flour.

Nutrition

This chicken and dumplings recipe offers a balanced, comforting meal.

Nutrient	Amount
Calories	414
Total Fat	23g
Saturated Fat	12g
Cholesterol	87mg
Sodium	2464mg
Total Carbohydrate	36g
Dietary Fiber	4g
Total Sugars	11g
Protein	16g
Vitamin C	10mg
Calcium	333mg
Iron	3mg
Potassium	676mg

Nutritional information is an estimate per serving and may vary based on specific ingredients and preparation.

FAQ

Got questions about this hearty chicken and dumplings recipe? We have answers.

Can I use store-bought chicken broth? Yes, for convenience, but choose a high-quality, low-sodium brand for the best flavor.
What makes dumplings tough, and how can I avoid it? Overmixing the dough develops gluten, making them tough; mix gently until just combined.
Can I use boneless, skinless chicken? Absolutely, boneless thighs or breasts work well, though a whole chicken yields the richest broth.
Is it possible to make this recipe ahead of time? You can prepare the broth and shred the chicken a day in advance, storing them separately.
Can chicken and dumplings be frozen? It is not recommended to freeze the entire dish, as the dumplings will become mushy upon thawing.

Conclusion

This homemade chicken and dumplings recipe truly brings the ultimate comfort to your kitchen. With tender chicken, a rich, savory broth, and incredibly fluffy dumplings, it’s a deeply satisfying meal that warms you from the inside out. We encourage you to try this simple, beginner-friendly guide and create a heartwarming dish everyone will love. Happy cooking!