I make this homemade chicken and dumplings when I want tender chicken, rich broth, and big fluffy dumplings that steal the whole show. One bowl and everyone is already asking when I’ll make it again.

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This is my ride-or-die chicken and dumplings, the one I crave when I want a bowl that actually eats like dinner. I’m obsessed with the rich broth, tender chicken, and those big fluffy dumplings that soak up all the good stuff without turning sad and gummy.

But the real magic is how simple it feels while still tasting like I fussed over it for hours. I love the bite from carrots and the savory kick of garlic tucked into every spoonful.

And yes, I go back for seconds. Every single time.

No shame, just a very clean bowl afterward, too.

Ingredients

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Bone-in chicken gives the broth that cozy, rich, cooked-all-day flavor.
Low sodium broth keeps things savory without turning salty fast.
Onion, carrots, and celery bring sweetness, color, and that classic soup vibe.
Garlic adds a little punch so the pot doesn’t taste flat.
Butter makes everything taste rounder, richer, and honestly more comforting.
Bay leaves and thyme give that old-school homemade smell you’ll love.
Fresh parsley wakes things up so it’s not too heavy.
Flour thickens the broth into a creamy, spoon-coating gravy situation.
Basically, dumpling flour is the soft, fluffy heart of the whole recipe.
Baking powder helps the dumplings puff up instead of turning dense.
Cold butter in the dumplings makes them tender and a little biscuit-like.
Milk or buttermilk pulls the dough together and adds softness.
Plus, black pepper gives every bite a cozy little kick.

Ingredient Quantities

3 to 4 pounds bone in chicken pieces (mix of thighs and breasts)

8 cups low sodium chicken broth

2 cups water

2 tablespoons vegetable oil or olive oil

3 tablespoons unsalted butter

1 large yellow onion, diced (about 1 12 cups)

3 medium carrots, peeled and sliced

3 celery stalks, sliced

2 garlic cloves, minced

2 bay leaves

1 teaspoon dried thyme or 1 tablespoon fresh thyme leaves

2 tablespoons chopped fresh parsley

1 12 to 2 teaspoons kosher salt, plus more to taste

1 teaspoon freshly ground black pepper

1 3tablespoons all purpose flour for thickening

2 cups all purpose flour for dumplings

1 tablespoon baking powder

1 teaspoon salt for dumplings

3 tablespoons cold unsalted butter, cut into pea size pieces (for dumplings)

34 to 1 cup milk or buttermilk (for dumplings)

2 tablespoons chopped fresh parsley for dumplings, optional

How to Make this

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1. In a large pot or Dutch oven heat 2 tablespoons vegetable oil over medium high heat and brown 3 to 4 pounds bone in chicken pieces on both sides about 4 minutes per side; remove and set aside.

2. Add 3 tablespoons unsalted butter to the pot, then add 1 large yellow onion diced, 3 sliced carrots, 3 sliced celery stalks and 2 minced garlic cloves; cook until softened about 5 minutes.

3. Stir in 3 tablespoons all purpose flour and cook 1 minute, then slowly whisk in 8 cups low sodium chicken broth and 2 cups water until smooth.

4. Return the browned chicken to the pot, add 2 bay leaves, 1 teaspoon dried thyme or 1 tablespoon fresh thyme, 2 tablespoons chopped fresh parsley, 1 1/2 to 2 teaspoons kosher salt and 1 teaspoon freshly ground black pepper; bring to a simmer, cover, and cook until chicken is cooked through and falling off the bone about 30 to 35 minutes.

5. Remove the chicken to a cutting board, discard bay leaves, shred the meat with two forks and return shredded chicken to the pot; skim fat as needed.

6. Taste broth and adjust seasoning with more salt and pepper if needed; if you want a slightly thicker soup keep a small bowl of extra broth and whisk in any settled flour, or stir in a little additional flour mixed with cold water until you reach the desired thickness.

7. While the broth simmers make the dumpling dough: in a bowl whisk together 2 cups all purpose flour, 1 tablespoon baking powder, and 1 teaspoon salt for dumplings; cut in 3 tablespoons cold unsalted butter until mixture resembles coarse crumbs.

8. Stir in 3/4 to 1 cup milk or buttermilk and 2 tablespoons chopped fresh parsley if using, just until a soft sticky dough forms; do not overmix.

9. Bring the soup to a gentle simmer, drop spoonfuls of dumpling dough into the hot broth about 1 tablespoon to 2 tablespoons each, spacing them so they do not touch; cover the pot and simmer without lifting the lid for 12 to 15 minutes until dumplings are cooked through and fluffy.

10. Remove from heat, let rest 5 minutes, then serve hot garnished with extra chopped parsley and adjust seasoning to taste.

Equipment Needed

1. Large Dutch oven or heavy large pot
2. Cutting board
3. Chef knife
4. Measuring cups and spoons
5. Wooden spoon or heatproof spatula
6. Whisk
7. Large slotted spoon or tongs
8. Mixing bowl for dumpling dough
9. Two forks for shredding chicken

FAQ

Can I use boneless chicken instead of bone in chicken? Yes. Bone in adds extra flavor and richness, but boneless thighs or breasts work. Reduce cooking time slightly and watch for doneness to avoid overcooking.

How do I thicken the broth without making it gummy? Whisk 1 to 3 tablespoons all purpose flour into a small amount of cold water or broth to make a slurry, then stir it into simmering broth a little at a time until you reach the desired thickness. Simmer gently for a few minutes to cook out raw flour taste.

Why are my dumplings dense and how do I keep them fluffy? Handle the dumpling dough gently and do not overmix. Use cold butter cut into pea size pieces and just enough milk or buttermilk to bring the dough together. Drop spoonfuls into simmering but not violently boiling broth and cook covered to trap steam.

Can I make this ahead and reheat it? Yes. Store in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat. To preserve dumpling texture, store dumplings separately from broth when possible and add them to warmed broth before serving.

Can I freeze the soup or the dumplings? Broth and chicken freeze well for up to 3 months. Dumplings become soggy after freezing and thawing, so freeze them separately only if necessary; reheat in simmering broth to help restore texture. Thawed soup should be reheated thoroughly before serving.

Any good substitutions or adjustments for dietary needs? For lower fat, use skinless chicken and reduce butter to 1 tablespoon. For gluten free, use a 1 to 1 gluten free flour blend and a gluten free baking powder for the dumplings, and thicken with a cornstarch slurry instead of flour. For dairy free, use oil in place of butter and a non dairy milk for dumplings.

BEST Chicken & Dumplings Recipe With Easy Fluffy Homemade Dumplings! Substitutions and Variations

Bone in chicken pieces (mix of thighs and breasts): boneless skinless chicken thighs or breasts (adjust cooking time, thighs more forgiving), rotisserie chicken (shredded, add near end), turkey thighs or legs (similar flavor, longer simmer)
Low sodium chicken broth: regular chicken broth (reduce added salt), homemade or store bought bone broth (richer flavor), vegetable broth (for a lighter or vegetarian twist), water with bouillon or stock concentrate (control sodium)
All purpose flour for dumplings: whole wheat pastry flour (slightly denser, use 25 to 50 percent less), 1-to-1 gluten free flour blend (ensure baking powder is included), self rising flour (omit added baking powder and salt)
Milk or buttermilk for dumplings: plain yogurt thinned with a little milk or water (use equal volume), sour cream thinned with water or milk, non dairy milk like oat or almond (use neutral flavor, may be slightly less tender), powdered milk reconstituted (pantry-friendly)

Pro Tips

1) Brown the chicken well and don’t skip this step. Those browned bits on the bottom add deep savory flavor to the broth. If the pot starts to stick, deglaze with a splash of the broth and scrape up the fond before adding the aromatics.

2) Keep the dumpling dough just barely mixed. Overworking makes tough dumplings. Use a spoon or spatula and stop as soon as the dough holds together; a slightly sticky texture is perfect.

3) Cook the dumplings in a gentle, steady simmer and resist lifting the lid while they set. Sudden temperature changes can make them dense or cause them to fall apart. If your broth is bubbling too hard, reduce the heat until it just simmers.

4) Adjust texture and seasoning at the end. If broth is thinner than you like, whisk a little cold broth with a teaspoon of flour and stir it into the hot soup a bit at a time until you reach the thickness you want. Taste and add salt in small increments so you don’t oversalt after reduction.

BEST Chicken & Dumplings Recipe With Easy Fluffy Homemade Dumplings!

Recipe by James Level

0.0 from 0 votes

Servings

servings

Calories

458

kcal

Equipment: 1. Large Dutch oven or heavy large pot
2. Cutting board
3. Chef knife
4. Measuring cups and spoons
5. Wooden spoon or heatproof spatula
6. Whisk
7. Large slotted spoon or tongs
8. Mixing bowl for dumpling dough
9. Two forks for shredding chicken

Ingredients

3 to 4 pounds bone in chicken pieces (mix of thighs and breasts)
8 cups low sodium chicken broth
2 cups water
2 tablespoons vegetable oil or olive oil
3 tablespoons unsalted butter
1 large yellow onion, diced (about 1 12 cups)
3 medium carrots, peeled and sliced
3 celery stalks, sliced
2 garlic cloves, minced
2 bay leaves
1 teaspoon dried thyme or 1 tablespoon fresh thyme leaves
2 tablespoons chopped fresh parsley
1 12 to 2 teaspoons kosher salt, plus more to taste
1 teaspoon freshly ground black pepper
1 3tablespoons all purpose flour for thickening
2 cups all purpose flour for dumplings
1 tablespoon baking powder
1 teaspoon salt for dumplings
3 tablespoons cold unsalted butter, cut into pea size pieces (for dumplings)
34 to 1 cup milk or buttermilk (for dumplings)
2 tablespoons chopped fresh parsley for dumplings, optional

Directions

In a large pot or Dutch oven heat 2 tablespoons vegetable oil over medium high heat and brown 3 to 4 pounds bone in chicken pieces on both sides about 4 minutes per side; remove and set aside.
Add 3 tablespoons unsalted butter to the pot, then add 1 large yellow onion diced, 3 sliced carrots, 3 sliced celery stalks and 2 minced garlic cloves; cook until softened about 5 minutes.
Stir in 3 tablespoons all purpose flour and cook 1 minute, then slowly whisk in 8 cups low sodium chicken broth and 2 cups water until smooth.
Return the browned chicken to the pot, add 2 bay leaves, 1 teaspoon dried thyme or 1 tablespoon fresh thyme, 2 tablespoons chopped fresh parsley, 1 1/2 to 2 teaspoons kosher salt and 1 teaspoon freshly ground black pepper; bring to a simmer, cover, and cook until chicken is cooked through and falling off the bone about 30 to 35 minutes.
Remove the chicken to a cutting board, discard bay leaves, shred the meat with two forks and return shredded chicken to the pot; skim fat as needed.
Taste broth and adjust seasoning with more salt and pepper if needed; if you want a slightly thicker soup keep a small bowl of extra broth and whisk in any settled flour, or stir in a little additional flour mixed with cold water until you reach the desired thickness.
While the broth simmers make the dumpling dough: in a bowl whisk together 2 cups all purpose flour, 1 tablespoon baking powder, and 1 teaspoon salt for dumplings; cut in 3 tablespoons cold unsalted butter until mixture resembles coarse crumbs.
Stir in 3/4 to 1 cup milk or buttermilk and 2 tablespoons chopped fresh parsley if using, just until a soft sticky dough forms; do not overmix.
Bring the soup to a gentle simmer, drop spoonfuls of dumpling dough into the hot broth about 1 tablespoon to 2 tablespoons each, spacing them so they do not touch; cover the pot and simmer without lifting the lid for 12 to 15 minutes until dumplings are cooked through and fluffy.
Remove from heat, let rest 5 minutes, then serve hot garnished with extra chopped parsley and adjust seasoning to taste.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.

Nutrition Facts

Serving Size: 640g
Total number of serves: 8
Calories: 458kcal
Fat: 33g
Saturated Fat: 7.5g
Trans Fat: 0.1g
Polyunsaturated: 3g
Monounsaturated: 11g
Cholesterol: 83mg
Sodium: 271mg
Potassium: 560mg
Carbohydrates: 31g
Fiber: 2.5g
Sugar: 1.3g
Protein: 43g
Vitamin A: 1909IU
Vitamin C: 3.8mg
Calcium: 30mg
Iron: 1mg

BEST Chicken & Dumplings Recipe With Easy Fluffy Homemade Dumplings!

Ingredients

Ingredient Quantities

How to Make this

Equipment Needed

FAQ

BEST Chicken & Dumplings Recipe With Easy Fluffy Homemade Dumplings! Substitutions and Variations

Pro Tips