Classic Chicken and Dumplings

Classic Chicken and Dumplings

There’s nothing quite like a pot of homemade chicken and dumplings simmering away on the stove — cozy, hearty, and full of old-fashioned comfort. Tender chicken, fluffy dumplings, and a rich, savory broth come together in this timeless dish that feels like a warm hug on a cold day.

Whether you’re craving something nostalgic or cooking for family on a Sunday afternoon, this classic recipe delivers every time.

Classic Chicken and Dumplings

INGREDIENTS

For the Chicken and Broth

2 lbs. of boneless, skinless chicken thighs

1 yellow onion, chopped

2 large carrots, peeled and chopped

1 tablespoon salt, or to taste

2 teaspoons of better than bouillon chicken

8 cups chicken stock

optional: parmesan rind

For the Dumplings

1¾ cups all-purpose flour, plus extra for dusting

½ teaspoon baking powder

½ teaspoon salt

¼ teaspoon black pepper

⅓ cup cold butter, cubed

¾ cup milk

DIRECTIONS:

1. Make the Broth
In a large soup pot, combine the chicken, onion, carrots, salt, chicken stock, bouillon, and optional parmesan rind. Bring to a boil, then reduce heat and simmer, covered, for 30 minutes, or until the chicken is tender and fully cooked.

While the broth simmers, prepare the dumplings.

3. Prepare the Dumplings
In a mixing bowl, combine the flour, baking powder, salt, and butter. Use a dough whisk or your fingers to blend until the mixture forms small crumbs.
Gradually add milk mixing until a shaggy dough forms.
Turn the dough onto a floured surface and knead 5–6 times, until smooth.
Roll out to about ⅛ inch thick, then cut into 1x2-inch strips using a knife or pizza cutter. Dust with flour to prevent sticking. Let sit on counter to dry slightly while you finish the chicken.

2. Strain and Shred
Remove the chicken and vegetables from the pot. Shred or chop the chicken, chop the vegetables if you’d like to add them back in, or discard them for a smoother broth. Set aside.

4. Cook the Dumplings
Bring the broth back to a gentle boil. Add the dumplings one at a time, stirring occasionally to prevent sticking.
Reduce heat and simmer for 10-15 minutes, until the dumplings are tender and cooked through.

5. Finish the Dish
Add the shredded chicken (and vegetables, if using) back into the pot. Cook for 2–3 minutes, until everything is heated through. Taste for salt and add if needed.

Serve warm, with cracked black pepper on top.

Tips & Notes

Short on time? Use a store-bought rotisserie chicken and skip the first simmering step.

Storage: Keeps well refrigerated up to 3 days; reheat gently on the stove adding water or chicken broth to thin.