If you’re searching for the best homemade Chicken and Dumplings recipe, you’ve just found it. This cozy classic is made completely from scratch — featuring juicy, tender chicken simmered in a rich, creamy broth, topped with fluffy, light-as-air dumplings that steam to perfection.
It’s comfort food at its finest — hearty, creamy, and full of love in every bite.
Craving more cozy dinners? Try my Chicken Stew next — it’s just as delicious, but with hearty potatoes instead of dumplings!
🥘 What Are Chicken and Dumplings?
Chicken and Dumplings is a classic Southern comfort food featuring a creamy chicken and vegetable soup topped with pillowy dumplings that steam right on top of the simmering broth.
Depending on the region, this dish can vary — some versions are thicker and stew-like, while others have a lighter soup base. The dumplings themselves also differ: fluffy drop dumplings, flat rolled dumplings, or even biscuit-style pieces.
In this recipe, we’re making soft, cloud-like drop dumplings, just like Grandma used to make.
🍗 Types of Dumplings
There are three popular styles of dumplings used in Chicken and Dumplings:
- Drop Dumplings – Made from a simple dough that’s scooped and dropped right into the simmering soup (our favorite method).
- Rolled Dumplings – The dough is rolled flat, cut into strips, and simmered in the broth for a denser texture.
- Biscuit Dumplings – Made from biscuit dough, either homemade or store-bought, for a buttery, flaky twist.
🧂 Why This Recipe Works
This version of Chicken and Dumplings uses classic, foolproof techniques to achieve maximum flavor and the perfect texture:
- Searing the chicken first creates a golden, flavorful fond that enriches the broth.
- A creamy roux base adds body and richness to the soup.
- Gentle simmering ensures the chicken stays tender and the dumplings stay light.
🛒 Ingredients You’ll Need
For the Soup
- Olive oil
- Bone-in, skinless chicken breasts or thighs (for juicy, flavorful meat)
- Butter
- Yellow onion, carrots, and celery (the classic trio)
- Garlic
- Worcestershire sauce and hot sauce (for depth and balance)
- Chicken broth + optional bouillon cube
- Half and half
- Frozen peas
- A blend of herbs and spices — onion powder, thyme, parsley, rosemary, basil, mustard powder, sage, and pepper
For the Dumplings
- Cake flour (or all-purpose flour)
- Baking powder and baking soda
- Salt, garlic powder, and sugar
- Cold sour cream
- Cold milk
- Melted butter
🔪 Step-by-Step Instructions
1. Sear the Chicken
Season your chicken with salt and pepper. Heat olive oil in a Dutch oven over medium-high heat and sear each side for about 3 minutes until lightly golden.
Remove, rest for 10 minutes, then dice into bite-sized pieces.
Pro Tip: Searing creates flavorful browned bits (fond) in the pan that enrich the soup.
2. Make the Soup Base
In the same pot, melt butter and scrape up the fond. Add onion, carrots, and celery, and sauté for 5 minutes. Stir in garlic, Worcestershire sauce, hot sauce, and seasonings.
Sprinkle in flour and stir to create a roux. Cook for 2 minutes, then slowly pour in chicken broth while stirring to remove lumps. Add half and half, peas, and bouillon cube (if using).
Simmer gently while you prepare the dumplings.
3. Prepare the Dumplings
In a bowl, whisk together flour, baking powder, baking soda, salt, garlic powder, and sugar.
Add the cold sour cream, milk, and melted butter. Gently fold until just combined — don’t overmix!
4. Combine and Simmer
Return the chicken to the soup. Using a small cookie scoop or spoon, drop dumpling dough evenly over the surface of the simmering soup.
Cover tightly and let it steam for 15 minutes — do not lift the lid during this time!
Check doneness with a toothpick; if it comes out clean, your dumplings are ready.
Garnish with fresh parsley and serve hot.
💡 Pro Tips for Perfect Chicken and Dumplings
- Gentle simmering is key. If the heat is too high, the dumplings may disintegrate or the soup may burn.
- Don’t peek! Keep the lid closed while the dumplings cook so they steam properly.
- Enhance flavor subtly. Worcestershire sauce and mustard powder don’t stand out but deepen the overall taste.
- Use bone-in chicken for a richer broth. Boneless cuts work too but won’t add quite as much flavor.
- Leftovers: Reheat gently on the stove over low heat — dumplings are best fresh but still delicious the next day.
🧊 Storage & Reheating
- Soup: Store in an airtight container for up to 3 days, or freeze for up to 3 months. The texture may thin slightly after freezing, but the flavor remains fantastic.
- Dumplings: Best fresh, but can be reheated on a baking sheet at 350°F for 5–7 minutes.
🍽️ Tools You’ll Love
- 4.5-quart Dutch oven
- Silicone spatula
- Small cookie scoop (for uniform dumplings)
- Magnetic measuring spoons
- Pinch bowls for spices
- “Better Than Bouillon” base for rich broth flavor
❤️ Why You’ll Love This Recipe
This homemade Chicken and Dumplings recipe is creamy, hearty, and deeply satisfying — the ultimate comfort food for chilly days. Every spoonful has tender chicken, vegetables, and soft dumplings that melt in your mouth.
It’s a soul-warming meal you’ll want to make again and again.
⭐ Try These Cozy Favorites Next
- Chicken Stew – A creamy, hearty version with potatoes instead of dumplings
- White Chicken Chili – Mildly spicy, creamy, and loaded with flavor
- Sausage Gnocchi Soup – Comforting, cheesy, and quick
- Swedish Meatballs – Classic and creamy with the perfect gravy
✨ Final Thoughts
There’s nothing quite like a bowl of homemade Chicken and Dumplings. From the flavorful broth to the pillowy dumplings, this classic Southern recipe wraps you in comfort and nostalgia. Whether it’s a family dinner or a cozy Sunday meal, it’s the kind of dish that feels like a warm hug in a bowl.