Name: Easy Homemade Chicken and Dumplings
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 8
Cuisine: American
Ingredients: 3 bone-in, skin-on chicken breasts about 2 pounds total; 2 tablespoons avocado oil; 1/2 teaspoon salt; 1/2 teaspoon pepper; 2 tablespoons butter; 1 tablespoon avocado oil any flavorless oil works here; 1/2 cup diced celery about 1/2 inch pieces; 1/2 cup diced carrots about 1/2 inch pieces; 2 bay leaves; 3 cloves fresh garlic minced or finely chopped; 5 tablespoons all purpose flour gluten free flour works; 6 cups chicken broth homemade preferred; 1/4 cup heavy cream raw is best; 1/2 teaspoon salt or to taste; 1/2 teaspoon black pepper or to taste; 2 cups all purpose flour gluten free works; 1 tablespoon baking powder; 1 teaspoon salt; 2 eggs; 3/4 cup buttermilk or milk

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There’s nothing quite as comforting as a warm bowl of homemade chicken and dumplings. Tender pieces of chicken, soft homemade dumplings, and a rich, creamy broth come together to create a delicious meal that feels like a big hug in a bowl.

This Easy Homemade Chicken and Dumplings recipe is perfect for cosy family dinners, especially on chilly evenings when you want something hearty and satisfying. Made with simple ingredients like chicken, carrots, celery, onion, chicken broth, and fluffy dumplings, it’s a classic comfort food that doesn’t require complicated cooking techniques.

The best part? You can prepare everything in one pot, making cleanup easier while allowing all those wonderful flavours to come together.

Whether you’re making it for your family or preparing a comforting meal ahead of time, this homemade chicken and dumplings recipe is sure to become a favourite!

What are chicken and dumplings?

Chicken and dumplings is a traditional comfort food dish made with tender chicken cooked in a savoury broth or creamy sauce, along with soft dumplings that cook directly in the liquid.

It’s especially popular in Southern American home cooking, where different families have their own versions of this classic recipe.

The dish usually starts with a flavourful chicken broth made with ingredients such as onions, carrots, celery, garlic, and herbs. Cooked chicken is added, followed by dumplings that simmer in the broth until tender and fluffy.

The dumplings are an important part of the dish. Depending on the recipe, they can be soft, biscuit-like balls or flat strips of dough similar to thick noodles.

Unlike chicken soup, chicken and dumplings is usually thicker and heartier. The dumplings absorb some of the delicious broth as they cook, helping create a rich, satisfying meal.

It’s a wonderful one-pot dinner that combines protein, vegetables, and homemade dough in every serving.

Ingredients needed

You don’t need anything complicated to make delicious homemade chicken and dumplings. Most of the ingredients are easy to find at your local supermarket.

For the chicken and broth

1½ pounds (680g) boneless, skinless chicken thighs or breasts: Provides the main protein. Chicken thighs offer a richer flavour, while chicken breasts are leaner.
1 tablespoon olive oil or butter: Used to cook the vegetables and add flavour.
1 medium onion, diced: Adds sweetness and depth to the broth.
2 carrots, peeled and sliced: Bring colour and natural sweetness.
2 celery stalks, chopped: Add a classic savoury flavour.
2 garlic cloves, minced: Give the broth extra aroma and flavour.
6 cups (1.4 litres) chicken broth: Creates the delicious base of the dish. Use low-sodium broth so you can control the salt.
½ cup (120ml) whole milk or heavy cream: Adds richness and creates a creamier broth.
1 teaspoon dried thyme: Gives the dish a lovely herbal flavour.
½ teaspoon dried parsley: Adds a little extra flavour.
½ teaspoon black pepper: Provides gentle warmth.
Salt, to taste: Adjust depending on the saltiness of your chicken broth.
2 tablespoons chopped fresh parsley: Optional, for garnish.

For the homemade dumplings

2 cups (250g) all-purpose flour: Forms the base of the dumpling dough.
1 tablespoon baking powder: Helps the dumplings rise and become fluffy.
½ teaspoon salt: Enhances the flavour.
3 tablespoons cold butter: Creates a tender texture.
¾ cup (180ml) milk: Brings the dough together and keeps it soft.

These ingredients make simple, fluffy dumplings that cook directly in the chicken broth.

What kind of chicken should I use in easy homemade chicken and dumplings?

You can use several types of chicken for this recipe, depending on the flavour and texture you prefer.

Here are the best options:

1. Boneless, skinless chicken thighs

Chicken thighs are an excellent choice because they contain a little more fat than chicken breasts. This gives them a richer flavour and helps them stay moist during cooking.

They’re particularly good for a hearty, comforting chicken and dumplings recipe.

2. Boneless, skinless chicken breasts

Chicken breasts are a great option if you prefer leaner meat. They cook relatively quickly and are easy to shred or cut into bite-sized pieces.

Be careful not to overcook them, as chicken breast can become dry.

3. Bone-in chicken thighs

Bone-in thighs add extra flavour to the broth. You can simmer them until fully cooked, remove the meat from the bones, and return the shredded chicken to the pot.

Remember to remove all bones and cartilage before serving.

4. Rotisserie chicken

If you want to save time, cooked rotisserie chicken is a convenient option.

Simply remove the skin and bones, shred the meat, and add it to the broth after the vegetables have softened. Allow it to heat through before adding the dumplings.

This is an excellent shortcut for busy weeknights.

My recommendation: Boneless, skinless chicken thighs are my favourite choice for homemade chicken and dumplings because they provide plenty of flavour and stay tender. However, chicken breasts work just as well if you prefer a leaner option.

For food safety, cook raw chicken until it reaches an internal temperature of 165°F (74°C) in the thickest part.

Different kinds of dumplings appropriate for chicken and dumplings

One of the best things about chicken and dumplings is that you can choose the dumpling style you enjoy most.

Different regions and families have their own traditional methods, but these are some of the most popular options.

1. Drop dumplings

Drop dumplings are made from a soft, spoonable dough that is dropped directly into simmering broth.

They become light, fluffy, and biscuit-like as they cook. They’re especially popular in Southern-style chicken and dumplings.

This recipe uses drop dumplings because they’re simple to prepare and don’t require rolling or cutting.

2. Rolled dumplings

Rolled dumplings are made by preparing a firmer dough, rolling it out, and cutting it into flat strips or squares.

They have a texture closer to thick noodles and are often cooked directly in the broth.

If you prefer a less fluffy dumpling, this is a great option.

3. Biscuit dumplings

Biscuit dumplings are made with a dough similar to traditional American biscuits. They become soft and fluffy when simmered in the broth.

You can make them from scratch or use refrigerated biscuit dough as a shortcut. If using packaged dough, follow the product instructions and make sure the centre is fully cooked.

4. Suet dumplings

Suet dumplings are traditionally made using flour, suet, and liquid. They are common in British and Irish cooking and have a slightly different texture from American drop dumplings.

They can be used in a chicken stew-style dish, although they are less typical in Southern American chicken and dumplings.

Which dumplings are best?

For this easy homemade recipe, drop dumplings are an excellent choice. They’re quick to prepare, easy to portion, and cook directly in the flavourful chicken broth.

How do I know when my dumplings are done?

Knowing when your dumplings are fully cooked is important because nobody wants a doughy or raw centre.

Here are a few simple ways to check:

1. Check the cooking time

Small drop dumplings generally need approximately 12–15 minutes to cook, depending on their size and the recipe.

Larger dumplings may need a little longer.

2. Cut one open

Remove one dumpling carefully and cut it in half with a knife.

The inside should look fluffy and cooked through, without any wet, sticky, or raw-looking dough in the centre.

3. Use a toothpick

Insert a clean toothpick into the centre of a dumpling. It should come out without raw dough sticking to it.

A little moisture is normal because dumplings cook in liquid.

4. Check the texture

Fully cooked dumplings should be soft, fluffy, and slightly firm. They should not feel dense or gummy in the middle.

Tips for perfectly cooked dumplings

Keep the broth at a gentle simmer rather than a rapid boil.
Drop similarly sized portions of dough into the pot so they cook evenly.
Avoid stirring the dumplings while they’re cooking, as this can break them apart.
Cover the pot with a lid to trap steam and help the dumplings cook through.
Avoid lifting the lid repeatedly because this releases steam and can increase cooking time.

Remember that cooking times depend on the size of your dumplings and the temperature of the broth. Always check the centre before serving.

How to thicken the sauce when making chicken and dumplings.

A rich, creamy broth is one of the best parts of homemade chicken and dumplings. Sometimes, however, the broth can be thinner than you would like.

Fortunately, there are several easy ways to thicken it.

1. Use a flour slurry

This is one of the easiest methods.

Mix 2 tablespoons of all-purpose flour with approximately ¼ cup of cold water until smooth.

Slowly whisk the mixture into the simmering broth, a little at a time. Allow it to cook gently for several minutes until the sauce thickens.

Avoid adding dry flour directly to the hot broth because it can create lumps.

2. Use a cornstarch slurry

If you want a quick way to thicken the broth, cornstarch works very well.

Mix 1 tablespoon of cornstarch with 2 tablespoons of cold water until completely smooth.

Stir it into the simmering broth and cook for a few minutes until the desired consistency is reached.

Add more gradually if you prefer a thicker sauce.

3. Add heavy cream

For a richer, creamier consistency, stir in a little heavy cream towards the end of cooking.

Start with ¼ cup and adjust according to your preference.

This method adds creaminess but won’t thicken the broth as much as a flour or cornstarch slurry.

4. Let the dumplings do some of the work

Dumplings naturally release a little starch into the cooking liquid as they simmer. This can help make the broth thicker and more substantial.

If you prefer a thicker dish, allow the broth to simmer gently before adding the dumplings, then cook until everything reaches the desired consistency.

5. Mash some of the vegetables

You can remove a few cooked carrots and other soft vegetables, mash them with a fork, and stir them back into the broth.

This adds natural thickness without needing additional flour or cornstarch.

How to make easy homemade chicken and dumplings

Cook the chicken: Heat olive oil or butter in a large pot over medium heat. Add the chicken and cook until lightly browned on the outside. It doesn’t need to be fully cooked yet.
Cook the vegetables: Add the onion, carrots, and celery. Cook for approximately 4–5 minutes until they begin to soften. Stir in the minced garlic.
Add the broth and seasonings: Pour in the chicken broth. Add thyme, parsley, black pepper, and salt to taste. Bring to a gentle simmer.
Cook the chicken: Simmer until the chicken reaches an internal temperature of 165°F (74°C). Remove it from the pot, shred or cut it into bite-sized pieces, and return it to the broth.
Prepare the dumpling dough: In a mixing bowl, combine flour, baking powder, and salt. Cut in the cold butter until the mixture resembles coarse crumbs. Add the milk and stir just until a soft dough forms. Don’t overmix.
Add the dumplings: Drop spoonfuls of dough onto the gently simmering broth, leaving a little space between each dumpling.
Cook the dumplings: Cover the pot and simmer gently for approximately 12–15 minutes, or until the dumplings are cooked through. Avoid lifting the lid unnecessarily.
Finish the broth: Stir in the milk or heavy cream gently. If you prefer a thicker consistency, use a flour or cornstarch slurry as described above.
Serve: Garnish with fresh parsley and serve warm in bowls.

Can chicken and dumplings be frozen?

Yes! Chicken and dumplings can be frozen, but there is one important thing to remember: the dumplings may change texture after freezing and thawing.

They can become softer, denser, or slightly mushy, especially if they’ve absorbed a lot of broth.

For the best results, I recommend freezing the chicken and broth separately from the dumplings whenever possible.

How to freeze chicken and dumplings

Option 1: Freeze the chicken and broth without dumplings

This is the best option if you want to preserve the texture of your dumplings.

Prepare the chicken and broth according to the recipe.
Allow the mixture to cool promptly.
Transfer it to freezer-safe containers, leaving a little room for expansion.
Label with the date and freeze for up to 3 months for best quality.
When ready to serve, thaw in the refrigerator and reheat thoroughly.
Prepare a fresh batch of dumplings and cook them in the reheated broth.

Option 2: Freeze the complete dish

You can also freeze the chicken, broth, and dumplings together.

Allow the dish to cool, divide it into individual portions, and place them in airtight freezer-safe containers.

Freeze for up to 2–3 months for best quality, keeping in mind that the dumplings may become softer after thawing.

How to reheat frozen chicken and dumplings

For the best results, thaw the dish overnight in the refrigerator.

Transfer it to a saucepan and reheat gently over medium-low heat, stirring occasionally. Add a little chicken broth or milk if the mixture has become too thick.

Make sure the chicken and dumplings are heated throughout to 165°F (74°C) before serving.

Avoid repeatedly cooling and reheating the same batch.

Can I refrigerate leftover chicken and dumplings?

Absolutely! Store leftovers in an airtight container in the refrigerator at 40°F (4°C) or below for 3–4 days.

Reheat only the portion you plan to eat, making sure it reaches 165°F (74°C).

Homemade chicken and dumplings is one of those comforting meals that tastes like home. With tender chicken, a rich savoury broth, and soft homemade dumplings, it’s an easy family dinner you’ll want to make again and again!