Homemade Chicken and Dumplings Recipe: Tender, Comforting, and Irresistible

These homemade chicken and dumplings combine tender shredded chicken, a rich, herb-infused broth, and soft yet slightly chewy dumplings into the ultimate bowl of comfort. You’ll savor every spoonful of the creamy soup base paired with those hearty, perfectly pillowy dumplings. It’s a dish that warms both the belly and the soul.

This recipe holds a special place in my heart because it reminds me of cozy Sunday dinners with my family. Over the years, I’ve tested and tweaked every step to make this easy chicken and buttermilk dumplings recipe not only delicious but also approachable for any home cook. If you’ve always wanted to learn how to make chicken and dumplings from scratch, this is the recipe to try!

Why This Homemade Chicken and Dumplings Is So Irresistible

• Flavor-packed broth: Boiling a whole chicken with fresh herbs and aromatics creates an unparalleled depth of flavor.
• Perfectly tender chicken: Slow simmering ensures every bite is juicy and flavorful.
• Buttermilk dumplings: These fluffy, lightly tangy dumplings aren’t just delicious—they’re surprisingly easy to make.
• From scratch simplicity: This recipe walks you step-by-step, even if you’re a beginner.
• Family-approved: My family requests this comfort food chicken and dumplings every fall and winter, without fail.

Essential Ingredients for the Best Homemade Chicken and Dumplings

Let’s spotlight a few key ingredients that make this recipe shine:

• Free-range chicken: Using a whole chicken, especially a free-range organic one, gives the broth a natural richness you can’t replicate with pre-cut pieces. If you can’t find organic chicken, a standard whole chicken works just fine.
• Fresh herbs (parsley and rosemary): These herbs add a fragrant, earthy flavor to the broth. If you don’t have fresh, you can substitute with 1 teaspoon each of dried parsley and rosemary.
• Buttermilk: The secret to soft and tender dumplings lies in the buttermilk. If you don’t have any on hand, make a quick substitute by mixing 1/2 cup whole milk with 1/2 tablespoon white vinegar or lemon juice and let it sit for 5 minutes.
• Self-rising flour: It’s the key to keeping the dumplings fluffy. If you don’t have self-rising flour, make your own by mixing 1 cup all-purpose flour with 1 1/2 teaspoons baking powder and 1/4 teaspoon salt.

Homemade Chicken and Dumplings Recipe Details

• Servings: 10
• Cook Time: 3 hours

Ingredients:

• 1 whole free-range organic chicken
• 4 quarts (1 gallon) water
• 3 stalks celery, chopped
• 2 carrots
• 1 Vidalia or yellow onion, chopped
• 5 sprigs parsley
• 5 sprigs rosemary
• 3 whole garlic cloves
• 1 stick unsalted butter
• 1 tablespoon Kosher salt
• 1/2 tablespoon pepper
• 3 cups self-rising flour
• 1/2 cup shortening
• 2 teaspoons Kosher salt (for the dumplings)
• 1/2 cup buttermilk (plus more if dough is too dry)

How to Make Homemade Chicken and Dumplings

1. Place the chicken, water, celery, carrots, onion, parsley, rosemary, garlic, and butter in a large pot or Dutch oven. Bring it to a boil over medium-high heat.
2. Reduce the heat to low and simmer uncovered for 3 hours, or until the chicken falls off the bone. Skim off foam as needed during cooking.
3. While the broth simmers, prepare the dumplings. Combine flour and salt in a large bowl. Cut in the shortening until the mixture resembles coarse crumbs.
4. Slowly add buttermilk to the flour mixture, stirring until a dough forms. If the dough is too dry, add a splash more buttermilk. Knead it gently until smooth.
5. Roll out the dough on a floured surface to about 1/16-inch thickness. Cut or pinch into 1-inch squares and set aside.
6. Once the chicken is tender, remove it from the pot and let it cool slightly. Strain the broth, discarding vegetables and herbs, and return the broth to the pot.
7. Shred the chicken, discarding the bones and skin, and add the meat back to the pot. Season the broth with salt and pepper to taste. Bring it back to a gentle boil.
8. Drop the dumplings into the boiling broth, stirring gently to prevent sticking. Let them boil for 2 minutes, then turn off the heat.
9. Allow the dumplings to sit in the warm broth for 30 minutes, stirring occasionally with a wooden spoon. Serve hot and enjoy!

Expert Tips for Perfect Homemade Chicken and Dumplings

• If you’re short on time, a pressure cooker can speed up the chicken-cooking process.
• Knead the dumpling dough just enough to bring it together—too much kneading can make the dumplings tough.
• For a creamier broth, stir in a splash of heavy cream or half-and-half before serving.
• Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove, adding a splash of water or broth as needed.
• If you love hearty soups, consider adding extra vegetables like diced potatoes or peas to the broth.

Homemade Chicken and Dumplings FAQs

What’s the best flour for dumplings?

Self-rising flour is ideal because it gives the dumplings their fluffy texture. If you don’t have self-rising flour, you can make it by adding baking powder and salt to all-purpose flour.

Can I use store-bought chicken broth?

While homemade broth adds the best flavor, you can use store-bought broth as a base if you’re short on time. Just simmer the chicken in the broth with the aromatics for an extra boost of flavor.

What’s the difference between rolled and drop dumplings?

Rolled dumplings, like the ones in this recipe, are thinner and have a chewy texture. Drop dumplings are softer and more biscuit-like, made by dropping spoonfuls of dough directly into the broth.

Can I freeze chicken and dumplings?

Yes, but freeze the chicken and broth separately from the dumplings to maintain the dumplings’ texture. Reheat and add freshly made dumplings before serving.