Chicken and dumplings is one of those dishes that I thought was way too complicated to make until I actually tried it. And now I make it like every other week because it turns out it’s actually pretty easy and my family is obsessed.
Last winter during that crazy cold snap we had, I decided to finally attempt this because my husband kept saying “I wish we had some chicken and dumplings like my grandma used to make.” And I’m thinking great, now I have to compete with dead grandma’s cooking. Perfect.
But you know what? Mine turned out really good. Like, suspiciously good for a first attempt. My husband had three bowls and said “Grandma would approve.” That’s basically a marriage win.
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Why This Best Chicken and Dumplings Recipe Actually Works
Here’s the thing about homemade chicken and dumplings—there are like a million different ways to make them and everyone swears their way is the “authentic” one. Southern style with flat noodle-y dumplings. Drop dumplings that are more like biscuits. Thick and stew-like or soupy. It’s chaos out there.
I’ve tried probably five different versions and this one is my favorite because it’s simple, the dumplings actually turn out fluffy instead of gummy (that was attempt #2, total disaster), and you can make it on a weeknight without wanting to cry.
The key is—oh wait, I forgot to mention—don’t overcomplicate it. I see recipes that want you to roast a whole chicken first or make your own stock from scratch and look, if you’ve got time for that, great. But I use rotisserie chicken from the grocery store and boxed chicken broth and it’s still amazing.
Life’s too short to be precious about comfort food.
What Makes This Easy Chicken and Dumplings Different
So the first time I made this, I tried to stir the dumplings like I would pasta and they completely fell apart into mush. My husband came into the kitchen and was like “is this… soup?” and I was like “it’s RUSTIC.”
It was not rustic. It was destroyed.
But I learned—you can’t stir dumplings. You literally just drop them in, shake the pot gently to make sure they’re covered in broth, put the lid on, and WALK AWAY. Don’t peek. Don’t stir. Don’t touch it. Just trust the process.
Also, I use drop dumplings instead of rolled-out flat ones because I’m lazy and they’re faster. Some people will tell you that’s not “authentic Southern” style but my Southern mother-in-law eats them and asks for seconds so I think I’m good.
Ingredients for Homemade Chicken and Dumplings
For the chicken soup base:
- 4 tablespoons butter
- 1 medium onion, diced
- 3 celery stalks, chopped
- 2 medium carrots, diced (or skip them, my kids pick them out anyway)
- 3 cloves garlic, minced
- 1/3 cup all-purpose flour
- 6 cups chicken broth (I use the Swanson low-sodium kind)
- 1 cup whole milk or half-and-half
- 3 cups cooked shredded chicken (rotisserie chicken is your friend here)
- 1 teaspoon dried thyme
- 1 teaspoon poultry seasoning
- 1 bay leaf
- Salt and pepper to taste
For the fluffy homemade dumplings:
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon garlic powder (trust me, it’s good)
- 1 cup whole milk
- 4 tablespoons melted butter
- 2 tablespoons sour cream (this is the secret ingredient)
Shopping for this is easy except I can never find fresh thyme when I need it so I just use dried. And about that rotisserie chicken—get the plain one, not the lemon pepper or BBQ flavored. I made that mistake once and it was… weird.
Also, whole milk makes better dumplings than skim. I tried to be healthy once and use skim milk and the dumplings were sad and flat. Use the good stuff.
How to Make Chicken and Dumplings From Scratch
Okay here’s the actual process and I promise it’s easier than it looks:
Step 1: In a large pot or Dutch oven, melt the butter over medium heat. Add your onions, celery, and carrots. Cook them for about 5-7 minutes until they’re soft and the onions are translucent. Add the garlic and cook for another minute until it smells amazing.
Step 2: Sprinkle the flour over the veggies and stir it all around. Let it cook for about 2 minutes. This is making a roux and it’s what thickens your soup. Don’t skip this or your chicken and dumplings will be watery. (Ask me how I know.)
Step 3: Slowly pour in the chicken broth while stirring constantly. I mean CONSTANTLY. If you stop stirring, you’ll get flour lumps and they’re annoying to get out. Keep whisking until it’s smooth.
Step 4: Add your milk, shredded chicken, thyme, poultry seasoning, bay leaf, salt, and pepper. Stir it all together and let it simmer for about 10 minutes. Taste it and add more salt if needed. It should taste really flavorful because the dumplings will soak up a lot of that flavor.
Step 5: While the soup is simmering, make your dumpling dough. In a bowl, whisk together the flour, baking powder, salt, and garlic powder. In a separate small bowl, mix the milk, melted butter, and sour cream together.
Step 6: Pour the wet ingredients into the dry ingredients and stir with a spoon until JUST combined. The dough will be thick and sticky. Don’t overmix it or your dumplings will be tough. Mine looks kind of lumpy and that’s perfect.
Step 7: Make sure your soup is at a gentle boil. Using two spoons (one to scoop, one to push), drop spoonfuls of dumpling dough into the soup. I make mine about tablespoon-sized. Space them out a bit because they’ll expand.
Step 8: Once all the dumplings are in, give the pot one gentle shake to make sure they’re covered with broth. Put the lid on, reduce heat to low, and DO NOT TOUCH IT for 15 minutes. Seriously. Don’t lift the lid. Don’t stir. Don’t even look at it funny.
Step 9: After 15 minutes, stick a toothpick into one of the dumplings. If it comes out clean, they’re done. If there’s wet dough on it, give them another 3-5 minutes with the lid on.
Step 10: Remove the bay leaf, give everything a very gentle stir, and serve it hot.
My Chicken and Dumplings Disasters (So You Can Avoid Them)
Attempt #1: I used biscuit dough from a can because the internet said I could. They were gummy and weird. Don’t do this. Make real dumpling dough.
Attempt #2: I stirred the dumplings like a maniac because I was worried they weren’t cooking. They disintegrated into soup paste. Just leave them alone.
Attempt #3: I forgot about them and cooked them for 30 minutes instead of 15. They were dense like hockey pucks. Set a timer.
Attempt #4: I used water instead of milk in the soup because I was out of milk. It was bland and sad. The milk adds so much richness.
Attempt #5: I skipped the sour cream in the dumplings because I didn’t have any. They were okay but not as fluffy. The sour cream makes them lighter somehow.
Tips for Perfect Comfort Food Chicken Soup with Dumplings
Use rotisserie chicken. This is not the time to be a hero and poach your own chicken breast. Save yourself the time and buy it already cooked.
Don’t crowd the pot. If you’re doubling the recipe, make the dumplings in two batches. If they’re too crowded they stick together and don’t cook evenly.
Sour cream is magic. I know it’s a weird ingredient for dumplings but it makes them so tender and fluffy. Greek yogurt works too if that’s what you have.
Make it a one-pot chicken and dumplings meal. I literally make this in one Dutch oven and there’s barely any cleanup. That’s the dream.
Freeze the leftovers. This freezes really well. I portion it into containers and pull them out on busy nights. The dumplings get a little softer after freezing but they’re still good.
Add veggies if you want. I’ve thrown in frozen peas, green beans, even corn. My kids are more likely to eat vegetables if they’re swimming in creamy broth.
Why This is the Ultimate Cozy Chicken and Vegetable Soup
This is the kind of meal that makes you want to put on sweatpants and watch old movies. It’s warm, filling, and tastes like someone’s grandma made it even if you’re wearing yoga pants and watching reality TV.
My kids request this at least once a week during winter. My daughter, who claims she “doesn’t like soup,” ate two bowls and asked if we could have it for her birthday dinner. That’s when I knew I’d created something special.
And honestly? It’s one of those recipes that makes you look like you’re a way better cook than you actually are. People come over, see you serving homemade chicken and dumplings, and assume you spent all day in the kitchen. Nope. Made it in 45 minutes while also helping with homework.
Just Make It
Seriously, if you’re intimidated by chicken and dumplings, don’t be. It’s basically just chicken soup with fluffy biscuit dough cooked on top. That’s it. You’re not performing surgery here.
Make it on a cold night when you need comfort food. Make it when you’re sick. Make it when your kids are driving you crazy and you need them to be quiet for 20 minutes while they eat.
It works every time. People will think you’re a kitchen genius. And you’ll have leftovers for days.
Let me know how yours turns out! And if your dumplings fall apart the first time, welcome to the club. We’ve all been there 😊
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