Homemade chicken and dumplings is the kind of recipe that wraps you in a warm hug from the inside out. Tender shredded chicken, thick noodle-style dumplings, and a rich, savory broth all come together in one cozy pot. I grew up eating this on cold nights, and it never stops feeling like home.
There is something about making chicken and dumplings from scratch that feels both satisfying and grounding. The broth thickens slowly as the dumplings simmer, and the whole kitchen smells incredible. My family asks for this every time the weather turns cool, and I love that it comes together with simple, everyday ingredients. Whether you make it on the stovetop, in the slow cooker, or in the Instant Pot, this recipe always delivers that deep, comforting flavor that everyone at the table loves.
Table of Contents
Ingredients for Homemade Chicken and Dumplings
I always keep the pantry stocked for this recipe because it uses ingredients I reach for all the time anyway. I recommend using a mix of chicken breasts and thighs for the best flavor and texture. Fresh thyme makes a noticeable difference, but dried works well on busy nights.
For the Chicken Soup:
- 3 lbs boneless chicken thighs and breasts (mixed for best flavor) — I recommend using both for juicy, well-rounded results
- 1/4 cup butter
- 1 large onion (peeled and chopped)
- 1 1/2 cups celery (chopped)
- 1 1/2 cups carrots (chopped)
- 1 tablespoon fresh thyme leaves (or 1 teaspoon dried)
- 1 whole bay leaf
- 8 cups chicken stock — Pro tip: use a good quality low-sodium stock so you can control the salt level
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- 3 tablespoons fresh parsley (chopped, added at the end)
For the Dumplings:
- 2 cups all-purpose flour — In my experience, gluten-free 1-to-1 baking flour also works as a swap
- 1/2 cup vegetable shortening (butter-flavored preferred)
- 1 teaspoon salt
- 1/2 teaspoon baking powder
- 3/4 cup buttermilk — I usually make a quick substitute with milk and a splash of vinegar if I am out
Step-by-Step Instructions
I recommend reading through all the steps before you start, especially the dumpling section. The key to perfect homemade chicken and dumplings is handling the dumplings gently once they hit the broth.
Step 1: Set a large 6 to 8 quart pot or Dutch oven over medium heat. Add the butter and chopped onions. Stir and saute for 3 to 4 minutes until softened and translucent. Add the celery and carrots and cook another 2 to 3 minutes.
Step 2: Add the chicken pieces, thyme, bay leaf, and chicken stock to the pot. Season with 1 teaspoon salt and 1/2 teaspoon pepper. Reserve the parsley for the end. Bring everything to a boil, then reduce to a simmer, cover, and cook for 20 to 25 minutes until the chicken is cooked through.
Step 3: While the chicken cooks, make your dumplings. In a medium bowl, combine the flour, shortening, salt, and baking powder. Use a pastry blender or large fork to work the mixture until it looks like coarse oatmeal. Mix in the buttermilk until the dough is mostly smooth. Do not overwork it.
Step 4: Turn the dough out onto a lightly floured surface. Roll it out to a 1/8 to 1/4 inch thickness. Use a pizza cutter or knife to cut into 1 x 1 1/2 inch pieces. They should look like thick, wide noodles.
Step 5: Remove the cooked chicken from the broth using tongs and set aside. Add the dumplings to the simmering broth a handful at a time, stirring gently between each addition so they do not clump. Simmer uncovered for 8 to 10 minutes. Avoid stirring too much or the dumplings will break apart.
Step 6: While the dumplings cook, shred the chicken using two forks. Stir the shredded chicken and fresh parsley back into the pot. Taste and adjust salt as needed. Once the broth thickens into a gravy, turn off the heat and serve right away.
Slow Cooker Option: Saute the onions in butter on the stovetop first, then transfer to a 6 quart slow cooker with all remaining soup ingredients. Cook on low for 8 to 10 hours or high for 5 to 6 hours. About 30 minutes before serving, remove the chicken, add the prepared dumplings to the simmering broth, cover, and cook 10 to 15 minutes. Shred and return the chicken before serving.
Instant Pot Option: Use the Saute function to cook the onions in butter for 2 to 3 minutes. Add all remaining soup ingredients, lock the lid, and pressure cook on High for 8 minutes. Quick release, remove the chicken, switch back to Saute, and stir in the dumplings. Simmer 8 to 10 minutes, then shred and return the chicken with parsley before serving.
What to Serve with Homemade Chicken and Dumplings
The best sides for homemade chicken and dumplings add a little texture contrast or brightness to balance the rich, creamy broth.
Buttery Biscuits: Soft, flaky biscuits on the side are a classic Southern pairing that soaks up every drop of that thick gravy. They add a comforting, carb-forward element that rounds out the meal perfectly.
Southern Green Beans: Tender green beans cooked simply with garlic or bacon bring a savory, slightly crisp contrast to the soft dumplings and pull the whole plate together.
Simple Caesar Salad: A crisp Caesar salad cuts right through the richness of the broth with its tangy dressing and crunchy croutons. Try this Best Chicken Caesar Salad with Homemade Croutons for an easy and satisfying pairing.
Roasted Brussels Sprouts: Slightly charred Brussels sprouts add a nutty, bitter note that balances the savory depth of the chicken soup base beautifully.
Spoon Bread or Cornbread: A slice of warm cornbread or Southern spoon bread next to a bowl of homemade chicken and dumplings is pure cold-weather comfort food at its best.
If you love cozy chicken soups, you will also enjoy this Marry Me Chicken Soup or this hearty Creamy Mushroom Chicken and Wild Rice Soup for your next weeknight dinner.
For another satisfying slow-cooker chicken dinner idea, check out this Crock Pot Chicken Pot Pie or this comforting Chicken Pot Pie with Biscuits. And if you want more hearty one-pot chicken meals, this Garlic Butter Chicken and Rice Casserole and Smothered Chicken and Rice are both weeknight favorites worth bookmarking.
For something lighter to serve alongside, this Chicken Tortellini Soup or a fresh BBQ Chicken Chopped Salad with Cilantro Ranch both work wonderfully.
Leftovers and Storage Tips
Store leftover homemade chicken and dumplings in an airtight container in the refrigerator for up to 5 days. Keep in mind that the dumplings will continue to absorb the broth as they sit, so the soup will thicken quite a bit overnight.
To reheat, warm the leftovers slowly over medium-low heat on the stovetop and add a splash of chicken broth or water to loosen the consistency. I recommend avoiding the microwave if possible, as it can make the dumplings rubbery and uneven.
Pro tip: you can freeze this dish in an airtight container for up to 6 months. Thaw completely at room temperature before reheating on the stovetop. Avoid rushing the thaw in the microwave, as it will break the dumplings apart before they have a chance to reheat evenly.
FAQs
Can I use rotisserie chicken instead of raw chicken?
Yes. Shredded rotisserie chicken works great and saves prep time. Simply skip the raw chicken cooking step, prepare the broth with the vegetables and stock, then stir in the shredded rotisserie chicken along with the dumplings at the end.
Why did my dumplings fall apart in the pot?
The two most common reasons are over-stirring and cooking them too long. Once the dumplings go into the broth, stir only gently and just enough to keep them from sticking. Pull them off the heat as soon as the broth has thickened and they are cooked through.
Can I make the dumplings ahead of time?
I do not recommend making the cut dumplings too far in advance as they can dry out and crack. You can mix and refrigerate the dough up to a few hours ahead, then roll and cut right before adding them to the soup.
Conclusion
Homemade chicken and dumplings is one of those recipes that is simple to make but delivers big, soul-warming results every single time. It comes together with everyday ingredients and works three different ways depending on what fits your schedule. Give it a try this week and watch it earn a permanent spot in your family dinner rotation. Once you taste that thick, savory broth with those soft, pillowy dumplings, you will understand exactly why this dish has been a comfort food favorite for generations.
Homemade Chicken and Dumplings
Ingredients
Equipment
Method
- Set a large 6 to 8 quart pot over medium heat. Add butter and chopped onions and saute for 3 to 4 minutes until softened. Add celery and carrots and cook another 2 to 3 minutes.
- Add chicken pieces, thyme, bay leaf, and chicken stock. Season with 1 teaspoon salt and 1/2 teaspoon pepper. Reserve parsley for later. Bring to a boil, reduce to a simmer, cover, and cook for 20 to 25 minutes.
- In a medium bowl, combine flour, shortening, salt, and baking powder. Use a pastry blender or large fork to mix until the texture resembles coarse oatmeal. Stir in buttermilk until the dough is mostly smooth.
- Turn dough out onto a lightly floured surface. Roll to 1/8 to 1/4 inch thickness. Cut into 1 x 1 1/2 inch pieces using a pizza cutter or knife to form thick noodle-shaped dumplings.
- Remove cooked chicken from the broth using tongs and set aside. Add dumplings to the simmering broth a handful at a time, stirring gently between additions. Simmer uncovered for 8 to 10 minutes. Avoid over-stirring.
- While dumplings cook, shred the chicken using two forks. Return shredded chicken and fresh parsley to the pot. Stir gently, taste, and adjust salt as needed. Once the broth thickens into a gravy, turn off the heat and serve immediately.
