Chicken and Dumplings Recipe

Chicken and Dumplings

Chicken and dumplings is a perfect meal for a cold winter evening, or when you just want some southern comfort food to warm your soul.

One of Justin’s favorite meals is chicken & dumplings. His family has them at Thanksgiving which I had never heard of until I met him and went to his grandma’s for the first time during the holidays. We also often have them around Christmas (it is his birthday, after all), so he gets to pick the meal.

Before meeting Justin, I had only ever had chicken & dumplings if we were out somewhere, never homemade, so I was intrigued! After watching both his mom and grandma make their homemade recipe, I wrote it all down and have been making it that way since.

Making it homemade takes some time, but it’s worth it in the end. This is one of those meals, like homemade Pierogi and Chicken Noodle Soup, that I only make on the weekend. I try to make these a couple of times per year since Justin loves them so much. 

Through trial and error, we have found the biggest secret to delicious dumplings is to make sure they have plenty of time to cook in the broth. The dough soaks up a lot of the flavors in the broth, so they need time to sit and simmer. 

Also, making the dumpling dough using chicken broth rather than water adds a lot to their flavor, too. One year we tried to cheat and bought frozen dumplings, but it just wasn’t the same.

If you are going to take the time to make chicken and dumplings, take the time to do it properly. Your taste buds will thank you for it!

Step by Step

Place the chicken in a large stock pot and cover with two cups of chicken broth. Set the heat to high and bring this to a boil.

Chicken and Dumplings Recipe

Reduce the heat to medium and simmer, covered, for about one hour. Move the chicken now and then just to make sure it isn’t sticking to the bottom of the pan. If the liquid starts to evaporate too quickly, add more water or broth as needed. 

Meanwhile, in a large mixing bowl, mix together the flour, 1/2 cup of chicken broth, and one egg. 

Chicken and Dumplings Recipe

Add more flour as needed so the dough isn’t sticky. 

Chicken and Dumplings Recipe

Sprinkle a work surface, your hands, and a rolling pin with flour and turn the dough out. Use the rolling pin to spread out the dough as thin as possible. The dumplings thicken as they cook, so you want them to start very thin. 

Chicken and Dumplings Recipe

Use a pizza cutter to make squares that are about one-inch from the rolled dough. 

Chicken and Dumplings Recipe

When the chicken is finished, remove it from the stock pot (leaving the broth in the pot) and shred the chicken. 

Chicken and Dumplings Recipe

Add 2 1/2 cups of chicken broth to the stock pot plus 6 cups of water. Bring all of this to a boil. 

Carefully add the dumplings to the stock pot. You will want to make sure they don’t stick together as they are placed in the pot. Once they are in there for a few seconds, they don’t stick. Just place them around the edges as you go and it should be fine. 

Chicken and Dumplings Recipe

After all of the dumplings are in the broth, add the chicken and bring it back to a boil.

Chicken and Dumplings Recipe

Cook for about 15 minutes, until the dumplings are soft. 

Chicken and Dumplings Recipe

Serve warm and sprinkle with pepper, to taste. 

Recipe

Chicken and Dumplings Recipe

Chicken and Dumplings

Chicken and dumplings is a perfect meal for a cold winter evening, or when you just want some southern comfort food to warm your soul.
Prep Time 45 minutes
Cook Time 1 hour
Total Time 1 hour 45 minutes
Course: Main Dish
Cuisine: American
Keyword: chicken, chicken broth, dough, dumplings
Servings: 6 servings
5 from 2 votes

Ingredients

  • 2 chicken breasts (boneless, skinless)
  • 5 cups chicken broth
  • 3 cups flour
  • 1 egg
  • 6 cups water

Instructions

  • Put chicken in pot, cover with 2 cups chicken broth, and bring to a boil
  • Cook for at least 1 hour, mostly covered
  • Meanwhile, mix together flour, 1/2 cup chicken broth, and egg
  • Add more flour as necessary so dough isn’t sticky
  • Add some flour to your hands, work surface, and rolling pin
  • Roll the dough to as thin as possible
  • Use a pizza cutter to make small squares
  • When chicken is done, remove from pot and shred, leaving the water in the pot
  • Add 2 1/2 cups chicken broth and 6 cups water and bring to a boil
  • Add dumplings to the boiling broth
  • Take meat off chicken and add to dumplings
  • Continue cooking until dumplings are done, about 15 minutes
Print Recipe Pin Recipe

Nutrition

Nutrition Facts
Chicken and Dumplings
Amount Per Serving
Calories 333 Calories from Fat 27
% Daily Value*
Total Fat 3g 5%
Cholesterol 75mg 25%
Sodium 828mg 35%
Potassium 512mg 15%
Total Carbohydrates 48g 16%
Dietary Fiber 1g 4%
Protein 24g 48%
Vitamin A 1.2%
Vitamin C 17.7%
Calcium 3.6%
Iron 20.6%
* Percent Daily Values are based on a 2000 calorie diet.

Shop This Recipe

When making any recipe, it’s essential to make sure you have the correct equipment. The following items are hand-selected for this recipe and are all items I have personally used and/or recommend.

These are affiliate links. See disclosures for more information.

Chicken & Dumplings

7 thoughts on “Chicken and Dumplings”

  1. Ooh, that looks so tasty! I am developing a massive cold (just in time for Thanksgiving, ugh!) and I have to say, I have zero appetite today BUT that looks just like the sort of comfort food I want to (try to) eat anyway!

  2. One of my favorite plates too. We don’t make it so often at home, but when I am out for lunch or dinner, there is place in the city offering an amazing plate and I visit it like once every month.

  3. Well, I have made dumplings for years. I agree a good broth is the key because that broth become the gravy for those squares of dough. I boil bone-in, skin- on chicken parts. The little bit of fat and the bones add a depth of richness and flavor. When I boil my chicken, I add an onion, cut in large chunks and a couple of stalks of celery, they are removedwhen I strain the broth. I also add a cup of milk to the broth befor I drop in the dumplings. I break up e task of boiling my chicken and making my broth when chicken is on sale. Then I debone the chicken and return it to the broth and freeze it until I want to make dumplings. I defrost it and do the dumplings on the day I want to serve them. This breaks up this into task into two less time consuming tasks.

Leave a Reply to GayNell Cancel Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.