Here’s a classic, comforting chicken and dumplings recipe—simple, hearty, and old-school.
Classic Chicken and Dumplings
Ingredients
For the chicken & broth
- 1 whole chicken (or ~2½ lb bone-in chicken thighs/breasts)
- 8 cups water or chicken broth
- 1 small onion, diced
- 2 carrots, sliced
- 2 celery stalks, sliced
- 3 tbsp butter
- 3 tbsp flour
- Salt & black pepper to taste
- Optional: ½ tsp poultry seasoning or thyme
For the dumplings
- 2 cups all-purpose flour
- 1 tbsp baking powder
- 1 tsp salt
- ¾ cup milk
- 2 tbsp melted butter
Instructions
- Cook the chicken
- Add chicken, water/broth, onion, carrots, celery, salt, and pepper to a large pot.
- Bring to a boil, then simmer 35–45 minutes until chicken is tender.
- Remove chicken, shred meat, discard skin/bones. Set aside.
- Thicken the broth
- In a small pan, melt butter and whisk in flour to make a roux.
- Stir the roux into the simmering broth until slightly thickened.
- Add shredded chicken back to the pot. Taste and adjust seasoning.
- Make the dumplings
- Mix flour, baking powder, and salt.
- Stir in milk and melted butter just until combined (don’t overmix).
- Cook the dumplings
- Drop spoonfuls of dough into gently simmering broth.
- Cover and cook 15 minutes without lifting the lid.
- Dumplings should be fluffy and cooked through.
- Serve
- Spoon into bowls and enjoy hot.
Variations
- Southern style (flat dumplings): Roll dough thin, cut into strips, and simmer uncovered.
- Creamy version: Stir in ½ cup heavy cream at the end.
- Shortcut: Use rotisserie chicken and boxed broth.
If you want drop dumplings vs. flat dumplings, slow cooker, or pressure cooker (Instant Pot), tell me your preference and I’ll tailor it. 🍲
