Homemade Chicken and Dumplings is the ultimate comfort food—a warm, hearty dish featuring tender chicken, fluffy dumplings, and a creamy, savory broth. Perfect for chilly nights or when you need a soothing, satisfying meal, this classic recipe brings old-fashioned goodness straight to your table. It’s cozy, filling, and made with love.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

boneless skinless chicken breast or thighscarrotsceleryoniongarlicchickens brothbuttermilkall-purpose floursaltbaking powderbaking sodabuttermilk (for dumplings)parsleythymebay leafblack pepperheavy cream (optional for a richer broth)olive oil

directions

In a large pot, heat olive oil over medium heat. Add diced onion, carrots, and celery. Sauté until softened, about 5 minutes.

Add minced garlic and cook for another minute until fragrant.

Stir in chicken pieces and cook until lightly browned on the outside.

Pour in chicken broth and add bay leaf, thyme, salt, and pepper. Bring to a boil, then reduce to a simmer. Cover and cook for 20-25 minutes until chicken is fully cooked and tender.

Remove the chicken, shred it, and return it to the pot. Stir in heavy cream if using for a creamier broth.

To make dumplings, mix flour, baking powder, baking soda, and salt in a bowl. Cut in cold butter until the mixture resembles coarse crumbs.

Stir in buttermilk until a soft dough forms. Do not overmix.

Drop spoonfuls of dough onto the surface of the simmering soup. Cover and cook for 15 minutes—don’t lift the lid during this time.

After 15 minutes, check that dumplings are cooked through. Sprinkle in chopped parsley and serve hot.

Servings and timing

This recipe serves 6 people.Preparation time: 15 minutesCooking time: 40 minutesTotal time: 55 minutes

Variations

Add peas or corn to the soup for extra vegetables.

Use rotisserie chicken to save time.

Swap out fresh herbs for dried if needed—adjust to taste.

For a thicker broth, add a slurry of flour and water or mashed potatoes.

Use drop dumplings or rolled dumplings based on your texture preference.

storage/reheating

Store leftovers in an airtight container in the fridge for up to 4 days.Reheat gently on the stove over low heat, adding a splash of broth or water if it’s too thick.Avoid boiling during reheating to keep dumplings from falling apart.

FAQs

Can I use pre-cooked chicken?

Yes, just reduce the simmering time and add the chicken near the end to heat through.

What’s the difference between drop and rolled dumplings?

Drop dumplings are soft and biscuit-like; rolled dumplings are thinner and chewier.

Can I make this in a slow cooker?

Yes, cook the soup on low for 6–7 hours, then add dumplings in the last hour.

Is buttermilk necessary for dumplings?

Buttermilk adds tenderness, but you can substitute with milk plus a splash of vinegar or lemon juice.

Can I freeze chicken and dumplings?

It’s best fresh, but you can freeze the soup base. Add fresh dumplings when reheating.

Why are my dumplings dense?

Overmixing the dough or lifting the lid while they steam can cause them to be heavy.

Can I use biscuit dough?

Yes, refrigerated biscuit dough works for a shortcut version.

How do I thicken the soup?

Add a flour or cornstarch slurry near the end of cooking for a thicker consistency.

What herbs pair best?

Thyme, parsley, rosemary, or sage work beautifully in this dish.

Do I need to sear the chicken first?

Searing adds flavor, but you can skip this step if short on time.

Conclusion

Homemade Chicken and Dumplings is a beloved classic that delivers warmth, flavor, and comfort in every bite. With its tender chicken, rich broth, and soft dumplings, this dish is perfect for family dinners or when you need a taste of home. Easy to make and endlessly comforting, it’s a recipe you’ll come back to again and again.