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Homemade Chicken and Dumplings ~ a deliciously rich homemade chicken stock is the base of this warming, healing pot of pure southern comfort food.
All the kids are probably back in school now, sharing germs and viruses. Also, with the change in the weather, next come the colds, and seasonal flu bugs. When the crud strikes at your house, you’ll want to make a pot of this old-fashioned Homemade Chicken and Dumplings to help everyone feel better.
The dumplings are made with a biscuit-like dough, rolled out and cut into 1 1/2″ squares then boiled in a rich chicken broth or stock.
The dumplings cook up pillowy soft, but are hearty and filling. This big pot goes a long way and leftovers are completely delicious so don’t even think of cutting the recipe in half!
Chicken and Dumplings has been around since the Great Depression and is a very popular comfort food dish in southern cuisines.
There are many variations to this recipe with dumplings made as I’ve presented here, or by using a drop biscuit method for round puffy dough balls. It can also be made casserole style but the basics are still the same. Chicken broth or stock, shredded chicken and doughy dumplings are the basic ingredients, but I’ve also added a chopped carrot and frozen peas for a little color too.
If you’ve never made your own chicken stock, I highly recommend giving it a try for this and other chicken soup recipes.
I’ve included a super easy, low-sodium, no fail recipe below, and I promise you won’t be sorry. Chicken stock is made by combining bone-in, skin on chicken pieces, vegetables and water. The ingredients are cooked until fall-off-the-bone tender, then removed from the broth. The vegetables, chicken bones and skin is discarded, the meat shredded, and the broth refrigerated overnight. The fat from the chicken will rise to the top of the broth and can easily be removed leaving you with a low-calorie, salt free, rich flavored chicken stock that can be used immediately or frozen until needed.
This is the perfect time of year to make a pot of stock and have it ready in the freezer when needed. But no worries, you can make these Chicken and Dumplings with a carton or two of your favorite store bought broth and a shredded rotisserie chicken too!
Chicken and Dumplings is thickened with the flour used to roll out the dumplings.
If you use a drop-biscuit method instead, you may need to thicken the broth with a cornstarch and water mixture. Since I used a low-sodium homemade chicken stock, these Chicken and Dumplings will need seasoned with plenty of fresh ground black pepper and a little salt to taste.
You won’t believe how tender the chicken pieces are in this recipe.
And when you make the stock and chicken ahead of time, the remaining steps come together in about 30 minutes. Add another 30 minutes cooking time and dinner is done. This is the perfect, thoughtful gift for a sick friend or family member too.
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Homemade Chicken and Dumplings
Ingredients
For the Homemade Low-Sodium Chicken Stock:
- 1 whole chicken cut-up (you can usually find a package with 2 breasts, 2 thighs, 2 wings and 2 drumsticks)
- 6 quarts water (or enough to cover the chicken and vegetables)
- 4 large carrots, cut into large chunks
- 4 stalks celery, green tops included, cut into large chunks
- 1 large onion, quartered
For the Dumplings:
- 2 cups unbleached all-purpose flour, plus extra for rolling
- ½ teaspoon baking powder
- ½ teaspoon salt
- 2 tablespoons cold butter cut into ½” pieces
- 1 cup whole milk scant
- 8 cups chicken broth or stock homemade or low-sodium store-bought
- 4 cups cooked shredded chicken
- 1 large carrot diced
- ⅓ cup frozen peas
Instructions
To make the chicken stock:
- Chicken stock can be made the day before it’s needed. In a large stock pot add the chicken, vegetables and enough water to cover by an inch or two. Heat on medium and bring to a low boil. Cover the pot, turn the heat to low and cook until the chicken is fall-off the bone tender, about 1 ½ to 2 hours.
- Carefully remove the chicken pieces from the broth, and cool, then remove the skin and bones and discard. Pull the chicken meat apart into large pieces. Store the shredded chicken in an airtight container in the refrigerator until ready to use.
- Discard the vegetables and strain the broth into a large container. Refrigerate overnight or until ready to make the dumplings. If you chill the stock overnight all the fat will congeal on the top and is easily removed and discarded using a slotted spoon. Set aside 2 quarts, or 8 cups of broth for this recipe and freeze the remaining stock in zip lock bags in 2 or 3 cup portions. Label each storage bag and freeze laying flat if possible.
To make the dumplings:
- Put 2 quarts (8 cups) of chicken broth/stock in a large dutch oven or saucepan. Heat on medium while making the dumplings.
- In a large mixing bowl combine the flour, baking powder and salt. Cut in the butter using a pastry blender or fork until it’s the size of small peas. Add the milk and mix with a fork until a dough ball forms.
- Heavily flour a clean work surface. Prepare a rimmed baking sheet or plate, also dusted heavily with flour. Roll out the dough into a large square using a rolling pin until it’s about ⅛ inch thick. Keep adding additional flour as needed to prevent the dough from sticking on the work surface or rolling pin. Cut the dumplings into pieces about 1 ½-inches square. Place each dumpling on the prepared pan or plate. Sprinkle more flour as needed in between the layers to prevent sticking.
- Turn the heat up under the stock to medium-high and bring to a boil. Add the chopped carrots, then add the dumplings, one at a time, stirring continuously to prevent them from sticking to each other. The extra flour coating the dumplings will help thicken the broth so don’t worry about shaking it off. Bring the pot to a boil, then reduce the heat to medium-low. Cook the dumplings for about 20 minutes, stirring frequently, or until they are no longer doughy. Thicker dumplings may need 5 more minutes to cook, but take care that you don’t overcook to the point they are falling apart. The broth should thicken while the dumplings cook. If you prefer a thicker gravy, see NOTE below.
- Add the cooked chicken to the pot and heat until warmed through. Check the seasonings and add freshly ground pepper and salt as needed. Remove the pot from the heat and add stir in the peas. Allow the stew to rest for a few minutes, then ladle into bowls and serve. Garnish with parsley if desired and plenty of fresh ground black pepper. Enjoy!
Recipe Notes
Nutrition
If you love comforting chicken recipes, you might also want to try our fabulous Chicken Pot Pie with Herb Biscuits. We also love the rich tomato flavor of this Chicken Tikka Masala recipe and this Louisiana favorite Chicken, Sausage & Shrimp Gumbo served over a hot bowl of rice. I really want to make this Copycat Panera Chicken & Wild Rice Soup ~ from Wishes and Dishes, and this rich Slow Cooker Thai Chicken Soup ~ from FoodieCrush too. For a quick, hearty dish, try this 10 Minute Southwest Chicken Soup ~ from Barefeet in the Kitchen. If you’ve never tried Avgolemono Soup before, here’s a super easy recipe for the rich chicken rice soup from The View from Great Island. That should keep you busy for a while!
I’m still suffering from a bad case of jet lag and can’t get my sleep regulated to normal hours. Next time I go off on an adventure, there will not be a 14 hour time difference! I’m still working on editing our Australia photos so I hope to get a post together soon. Thanks so much for stopping by! Have a terrific weekend!
Tricia
Cindy
I have made this recipe twice. And we LOVE it! My 96 year old Mother in law said they were the best she had ever had. Even better than her sister in law’s, whose were the best. Every time we had chicken and dumplings they were measured against the memory of Aunt Trixie’s. Well done and we will have these again and again.
Tricia Buice
Outstanding Cindy! Thanks so much for letting us know. I love that you shared this with your MIL too. Family food memories are the best! Thanks again for making it and for taking the time to comment.
Michelle
Hi. I am making this over the snowy weekend. I think I am reading over this part but how many sliced carrots do you put in the chicken and dumplings along with peas? I have the chicken boiling with 4 celery and carrots but unsure about the dish. Thank you
Michelle
I just reread the recipe one large carrot diced. Can’t wait!
Tricia Buice
Yeah- thanks Michelle! I wish I had a big bowl of this today – so comforting and delicious 🙂
Tricia Buice
Hope you enjoy this wonderful dish Michelle! 1 Large carrot goes in with the peas and dumplings.
Larry
Looks delicious Tricia and perhaps the ideal comfort food.
Tricia Buice
Yes it is Larry! Much easier than you would think too. Hope you’re having a wonderful trip!
Chris Scheuer
Yum, this sounds so good Tricia! The chicken looks so tender and delicious! I’m ready for fall when I start think about dishes like this!
Tricia Buice
Thanks Chris – I’m ready for fall weather and comfort food!
Susan
Chicken soup is my all-time favorite soup! This looks like a bowl of heaven to me with your homemade dumplings, Tricia.
Tricia Buice
Thank you Susan! This is so good even leftover – very comforting 🙂
Angie@Angie's Recipes
Pass the spoon over, please!!! This is a Fall perfect lunch, Tricia.
Tricia Buice
Thanks Angie – it is very satisfying, filling and delicious for sure 🙂
Liz
Welcome home! Your dumplings look fabulous. My dad’s mother forgot to put the leavening in her dumplings and he loved them that way. So that’s how my mom made them for him. I’d much rather eat yours and the lovely chicken that accompanies them 🙂
Tricia Buice
Funny how our guys get stuck on their mom’s recipes 🙂 This one is a keeper so many you can spring it on him sometime haha!
Monica
I’m so excited to see this, Tricia, because I made a little wish list of things I want to cook this season and chicken and dumplings is on the list (I had it while we were in Charleston recently)! I was planning to do an easier version but I am really tempted by yours with the homemade stock. It looks totally perfect and I know your recipe will be worth the effort and, honestly, it sounds very do-able. I can’t wait to try. : ) Pinning!
Tricia Buice
Yeah! I hope you’ll get the chance to make it – and please come back and tell us what you think. Good luck and thanks again Monica!
Monica
I made this, Tricia! Started with the stock yesterday, and finished it and served for dinner tonight. It was wonderful and well worth the effort! The temp dropped some today so it was perfect comfort food for dinner. I love how it tasted so “clean” and, well, “homemade” when you start by making your own stock. My husband was a big fan and your instructions helped a lot (I kept an eye on those dumplings; mine were done pretty quickly). Thanks for sharing the recipe. It was a great cooking project for me. : ) Have a great weekend!
Tricia Buice
Yah!!!! Thank you so much for the feedback Monica. I love a hot bowl of these dumplings on cool fall days 🙂 I’m thrilled you liked it. Hope you have a great weekend too – and thanks again!
Jennifer @ Seasons and Suppers
I love this kind of chicken and dumplings. We call it Cracker Barrel style 🙂 I can’t wait to cook up a pot of this!
Tricia Buice
Exactly like Cracker Barrel Jennifer! Except I add peas and carrots for color 🙂 I didn’t know they had Cracker Barrel restaurants in Canada. I hope you’ll try this soon!
sue | theviewfromgreatisland
Oh my gosh Tricia this looks incredible, so tender and creamy. I’ve never made dumplings like this before, and I think they looks so much lighter and more appealing than traditional lumpy dumplings 😉 Pinning and sharing!
Tricia Buice
They are still very hearty Sue – and so delicious. They are soft and pillowy almost like gnocchi. We love this dish and it had been so long since I made it. Happy family for sure! Thank you 🙂
Gerlinde
This is comfort food at its best . I love your dumplings. Do they freeze well because I like freezing the leftovers for a rainy day. Pinned!
Tricia Buice
Hi Gerlinde. Yes these dumplings freeze well if they’ve been cooked in the broth and are stored as part of the soup. I would not freeze them uncooked. They will keep well for about 3 months in the freezer. Be sure to thaw and warm the soup slowly over low heat so they don’t fall apart if over cooked. They are fantastic dumplings so I hope you give this a try! Thanks so much for the great question.
Gerlinde @Sunnycovechef
Thanks for the information.