If you’re looking for a dish that brings comfort, warmth, and a hearty meal all in one pot, this **classic homemade **Chicken and Dumplings recipe is exactly what you need. It’s rich, creamy, and full of flavor—perfect for cozy dinners or feeding a family. In this article, we’ll explore everything from what this recipe is, its origins, the full list of ingredients with quantities, step‑by‑step preparation, variations, FAQs, and a solid conclusion.
What is the Chicken and Dumplings Recipe?
The chicken and dumplings recipe is a classic one‑pot dish that combines tender cooked chicken simmered in flavorful broth with soft, fluffy dumplings that cook right in the stock. The dumplings are made from a simple dough (flour, baking powder, milk, butter) and dropped into the simmering broth, where they steam and puff up into little clouds of dough. The result? A comforting dish that delivers warm chicken, rich broth full of veggies and herbs, and dumplings that soak up the flavor.
This dish is often considered comfort food—warm, hearty, and satisfying. Whether you’re looking for a homemade meal after a long day or a dish that brings nostalgic memories of home cooking, this chicken and dumplings recipe ticks all the boxes.
Origin of the Chicken and Dumplings Recipe
The history of the chicken and dumplings recipe traces back to the United States, especially the South and Midwest. It has roots in European dumpling traditions, but evolved into the one‑pot, hearty meal familiar today. According to sources, the dish likely began in women’s kitchens in the American South, where extending meat with dough was a practical, resourceful way to feed a family.
One article mentions that while often associated with the Great Depression or Antebellum South, the dish clearly existed before those periods. The cookbook The Virginia Housewife (1824) even included a dumpling recipe with meat, suggesting early forms of this dish.
The dumpling component comes from a broad tradition of dough‑based accompaniments (from Europe, Asia, Middle East) being added to broth or meat dishes. Over time, the “chicken and dumplings” as we know it—chicken cooked in broth with biscuit‑style dough dumplings—became a staple in Southern households.
So when you make this chicken and dumplings recipe, you’re tapping into a culinary tradition built on simplicity, economy, and hearty satisfaction.
Ingredients with Quantities
Here’s the full ingredient list you’ll need for this classic homemade chicken and dumplings recipe. I’ll break it into two parts: one for the chicken & broth, and one for the dumplings. Also I’ll list optional add‑ins for extra flavor and variation.
For the chicken and broth:
- 1 whole chicken (about 3–4 lbs), cut into pieces (or substitute 3–4 chicken breasts/thighs)
- 8 cups chicken stock (or enough to cover the chicken)
- 2 carrots, sliced
- 2 celery stalks, sliced
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 bay leaf
- Salt and black pepper, to taste
For the dumplings:
- 2 cups all‑purpose flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- ½ teaspoon black pepper
- ¾ cup milk (plus more if needed)
- 4 tablespoons butter, melted
Optional add‑ins:
- ½ cup peas or corn
- 2 tablespoons fresh parsley, chopped
- ½ cup heavy cream (for a richer broth)
This set of ingredients gives you the base for a wonderful version of the chicken and dumplings recipe—rich broth, tender chicken, and dumplings that will soak in the flavors.
Step‑by‑Step Direction and Preparation Method
Let’s walk through the full process, step by step, so you can follow along and nail this chicken and dumplings recipe from start to finish.
1. Make the broth
- In a large pot, combine the chicken pieces, chicken stock (enough to cover the chicken), sliced carrots, sliced celery, chopped onion, minced garlic, bay leaf, and salt & black pepper to taste.
- Bring the mixture to a boil, then reduce to a simmer. Cook for about 45–60 minutes, until the chicken is tender and cooked through.
- Remove the chicken from the pot and let it cool slightly.
- Shred the chicken meat, discarding the bones and skin (if used whole chicken).
- Optionally strain the broth if you want clarity or to remove vegetables/bits, then return the broth to the pot.
2. Make the dumplings
- In a medium bowl, whisk together the flour, baking powder, salt, and black pepper.
- Stir in the melted butter and milk until a soft dough forms. The dough should be sticky but not runny. If it seems too dry, add a little extra milk.
- Be careful not to over‑mix—over‑mixing can make the dumplings dense rather than light and fluffy.
3. Combine and cook
- Bring the prepared broth back to a gentle boil.
- Using a spoon (tablespoon size), drop spoonfuls of the dumpling dough into the simmering broth. Aim for about 1 tablespoon each (you can make them larger or smaller depending on preference).
- Cover the pot tightly with a lid and reduce the heat to low. Here’s a key tip: Do not lift the lid for 15 minutes—the dumplings cook via steam trapped inside, and lifting the lid can interfere with that.
- After 15 minutes, check one dumpling: it should be fluffy and cooked through (no raw dough in the center).
4. Finish the dish
- Stir the shredded chicken back into the pot with the dumplings and broth.
- If you’re using optional add‑ins (peas or corn, fresh parsley, heavy cream), add them now and simmer another 5 minutes to combine flavors.
- Taste and adjust seasoning (salt/pepper) as needed.
- Serve the dish hot—each spoon should have a mix of tender chicken, flavorful broth, and a dumpling that has absorbed the flavors.
Tips for best results
- For richer flavor, you can sear the chicken in a bit of butter before boiling—it adds a nice browned flavor.
- If you prefer a “rolled” dumpling style (flatter, noodle‑like), you can roll the dough to about ¼‑inch thickness and cut into strips, then drop into the simmering broth.
- Leftovers of the chicken and dumplings recipe store well—keep in the fridge for up to 3 days. The dumplings may absorb more broth over time, so you might need to add a splash of stock or milk when reheating.
By following these steps carefully, you’ll create a dish that embodies all the warmth and comfort of a true classic.
Variations: chicken and dumplings recipe
The beauty of the chicken and dumplings recipe lies not only in its comfort factor but also its flexibility. Here are some popular variations you can try:
- Creamier version: Add the optional ½ cup heavy cream and extra butter toward the end of cooking for a richer, almost stew‑like consistency. The dumplings will take on that creamy broth and become extra indulgent.
- Vegetable‑loaded version: Add more veggies—such as diced potatoes, mushrooms, green beans or even sweet corn—to make it more of a full‑meal one‑pot dish.
- Herb‑infused version: Incorporate fresh herbs like thyme, rosemary or dill to elevate the flavor profile. A bay leaf is standard, but a sprig of thyme added during simmering can make a difference.
- Rolling vs. dropping dumplings: Some prefer to roll the dough into thin sheets and cut into strips or squares (“chicken and pastry” or “slicks” style) rather than drop spoonfuls. This gives a different texture and presentation.
- Light version: Use chicken breasts without skin and a lighter stock (or water plus bouillon) and skip the cream—still cozy, but a bit lighter on calories.
- Spiced version: Add a bit of cayenne or smoked paprika along with the salt and pepper for a subtle kick (many Southern home‑cooks do this).
Each of these variations keeps the core of the chicken and dumplings recipe intact—tender chicken, flavorful broth, soft dumplings—but adapts to different tastes, dietary needs or occasions.
FAQs (Frequently Asked Questions) About chicken and dumplings recipe
Q1: Can I use chicken thighs instead of a whole chicken?
A: Yes. Using 3‑4 chicken thighs (or a mix of thighs and breasts) works fine. Just ensure you have enough stock/broth to cover the pieces, and adjust cooking time until the meat is tender.
Q2: Do the dumplings have to be dropped spoonfuls?
A: No, you can opt for the rolled style. Roll the dough to about ¼ inch thickness, cut into strips/squares, and drop into simmering broth. This is a variation of the chicken and dumplings recipe and gives a different texture.
Q3: Why did my dumplings turn out heavy or dense?
A: Possibly because you over‑mixed the dough, or perhaps the dumplings were too large, or the lid was lifted too early. For best results: mix just until combined, drop moderate‑sized dumplings, and keep the lid on for the required steaming time.
Q4: Can I make this ahead of time or freeze it?
A: You can make in advance up to a point: cook the broth and chicken ahead, but wait to add dumplings until right before serving for best texture. As for freezing: you can freeze leftovers, but dumplings may become mushy upon thawing—so for better results, make fresh dumplings when serving.
Q5: What should I serve this with?
A: This dish is rich and hearty on its own, but you can serve it with a simple green salad, steamed vegetables, or crusty bread to soak up the broth. For a Southern feel, serve with cornbread.
Q6: Can I make this vegetarian or use other meats?
A: If you want a vegetarian version, you could substitute vegetable stock and omit the chicken, but then the dish wouldn’t truly be the classic chicken and dumplings recipe. You could also adapt using turkey or even leftover roasted chicken—just be mindful of cooking times and flavors.
Conclusion: chicken and dumplings recipe
This chicken and dumplings recipe is more than just a meal—it’s a comforting, timeless dish that brings together tender chicken, rich flavorful broth, and soft dumplings that hug the flavors. Whether you stick to the classic version or try one of the delicious variations, you’ll find a dish that satisfies, warms, and connects. With the steps, ingredients, tips, and FAQs above, you’re fully equipped to make this at home and make it better than anything from a canned version or quick‑fix take‑out. Dive in, cook with care, and enjoy every comforting bite of your homemade chicken and dumplings.
