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Easy Chicken and Dumplings Recipe (Creamy & Comforting)

This classic Southern chicken and dumplings recipe delivers tender chicken, fluffy from-scratch dumplings, and a rich, creamy broth—comfort food at its finest. Perfect for chilly nights and family dinners.
Prep Time 25 minutes
Cook Time 45 minutes
Total Time 1 minute
Servings: 6 servings
Course: Main Course
Cuisine: American
Calories: 386
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • FOR THE BROTH:
  • 1 whole chicken (3–4 lbs) or 2 lbs bone-in, skin-on chicken thighs
  • 6 cups water or low-sodium chicken broth
  • 1 large yellow onion, quartered
  • 3 celery stalks, chopped
  • 2 large carrots, sliced
  • 4 cloves garlic, lightly crushed
  • 1 tsp dried thyme (or 1 tbsp fresh)
  • 1 bay leaf
  • 1 tsp sea salt, or to taste
  • 1 tsp black pepper, freshly ground
  • FOR THE ROUX:
  • 1/3 cup (76g) unsalted butter
  • 1/2 cup (60g) all-purpose flour
  • FOR THE DUMPLINGS:
  • 2 cups (250g) all-purpose flour
  • 1 tbsp baking powder
  • 1 tsp salt
  • 1 1/4 cups (300ml) whole milk
  • 1 large egg

Equipment

  • Large Dutch oven
  • Wooden spoon
  • Mixing bowls
  • Whisk
  • Measuring cups and spoons
  • Sharp knife
  • Cutting board

Method
 

  1. chicken and dumplings recipe recipeCard1
  2. In a large Dutch oven, place the chicken, water or broth, onion, celery, carrots, garlic, thyme, bay leaf, salt, and pepper. Bring to a boil, then reduce to a simmer. Cook for 45 minutes until chicken is tender. Remove chicken, shred meat, and strain broth, reserving vegetables.
  3. Return 4 cups of strained broth to the pot. In a saucepan, melt butter and whisk in flour to form a roux. Cook for 3–4 minutes until golden. Gradually whisk in hot broth until smooth, then pour back into the Dutch oven. Add reserved vegetables and shredded chicken. Simmer gently.
  4. In a bowl, whisk together dumpling flour, baking powder, and salt. In another bowl, beat egg and mix with milk. Add wet ingredients to dry and stir until just combined. Let rest for 5 minutes.
  5. Turn dough onto floured surface and roll to 1/4-inch thickness. Cut into 1-inch strips. Cover until ready to use.
  6. Bring broth to a simmer. Gently add dumpling strips one by one. Cover tightly and cook for 15 minutes without lifting the lid.
  7. Remove lid, check dumplings for doneness, and adjust seasoning. Stir in a splash of cream if desired. Serve hot in warm bowls.

Nutrition

Calories: 386 | Carbohydrates: 33 | Protein: 32 | Fat: 14 | Fiber: 2 | Sugar: 4

Notes

STORAGE: Store in an airtight container in the refrigerator for up to 3 days. Reheat gently with a splash of broth. Do not freeze dumplings.
MAKE AHEAD: Broth and chicken can be made 1–2 days in advance. Dumpling dough should be made fresh.
SUBSTITUTIONS: Use skinless chicken breasts for a leaner option. For gluten-free, use 1:1 GF flour blend with xanthan gum.
PRO TIPS: Don't overmix dumpling dough. Keep the lid on while cooking to trap steam. Skim foam early for a clear broth.
SERVING SUGGESTIONS: Serve with cornbread, collard greens, or a crisp green salad.
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