Homemade Chicken and Dumplings

Here is my favorite chicken and dumplings recipe, with tender chicken in a rich, creamy broth, and soft, pillowy dumplings that soak up all that goodness.

This chicken and dumplings is my go-to comfort food when the weather gets cold or someone in the family isn’t feeling well. I always make a big pot so we have plenty for seconds. Nothing beats a warm bowl of this on a chilly evening, right?

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What Kind of Chicken Should I Use?

Both bone-in chicken breasts and thighs work great for this recipe, so you can pick whichever you prefer or whatever’s on sale. Thighs tend to be a bit more forgiving and stay juicier during the cooking process, while breasts are leaner if that’s what you’re going for. The bone-in part is actually important here because it adds extra flavor to your broth as the chicken cooks, making everything taste richer. Just make sure to get skinless chicken to keep things from getting too greasy, and don’t worry too much about the exact weight – a little more or less chicken won’t hurt anything.

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Options for Substitutions

This comforting dish is pretty forgiving when it comes to swaps:

• Bone-in chicken: You can use boneless chicken breasts or thighs if that’s what you have – just reduce the cooking time by about 10 minutes since boneless pieces cook faster. Rotisserie chicken works too; just shred it and add it near the end.
• Half and half: Swap it with whole milk for a lighter version, or use heavy cream if you want it extra rich. You can also mix equal parts milk and cream to make your own half and half.
• Cake flour for dumplings: All-purpose flour works just fine here – the dumplings will be slightly denser but still tasty. Don’t stress if you don’t have cake flour on hand.
• Sour cream: Greek yogurt makes a great substitute in the dumplings and gives them a nice tang. Use the same amount and keep it cold.
• Dried herbs: If you’re missing one or two of the herbs, don’t worry about it. You can use Italian seasoning (about 2 teaspoons) or poultry seasoning as a shortcut instead of measuring out all the individual herbs.
• Frozen peas: Green beans, corn, or even diced zucchini work well if you want to switch things up or skip the peas altogether.

Watch Out for These Mistakes While Cooking

The biggest mistake when making chicken and dumplings is overcooking the chicken, which leads to dry, stringy meat – pull it from the pot as soon as it reaches 165°F, then shred it and add it back at the end so it stays tender and juicy.

Another common error is dropping dumplings into broth that isn’t at a gentle simmer, as boiling liquid will cause them to fall apart and turn gummy instead of light and fluffy.

Make sure your sour cream and milk are cold when mixing the dumpling dough, and handle it as little as possible – overworking the dough develops too much gluten and results in tough, dense dumplings rather than the pillowy texture you’re after.

Finally, resist the urge to peek under the lid while the dumplings cook, since releasing steam interrupts the cooking process and can leave you with undercooked centers.

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What to Serve With Chicken and Dumplings?

Chicken and dumplings is already pretty filling on its own, but I love serving it with a simple side salad to balance out all that creamy richness. A basic mixed greens salad with a light vinaigrette or even just some sliced tomatoes and cucumbers works perfectly. If you want something warm on the side, roasted green beans or glazed carrots are great options that won’t compete with the main dish. For soaking up any extra broth, some buttery dinner rolls or cornbread muffins are always a hit at my table.

Storage Instructions

Store: Keep your chicken and dumplings in an airtight container in the fridge for up to 4 days. Just know that the dumplings will soak up some of the broth as they sit, so the consistency gets thicker over time. If you want to loosen it back up, just add a splash of chicken broth when reheating.

Freeze: This freezes pretty well for up to 3 months in a freezer-safe container. The dumplings might lose a tiny bit of their fluffiness after freezing, but it still tastes great. Let it thaw in the fridge overnight before reheating for best results.

Reheat: Warm it up gently on the stovetop over medium-low heat, stirring occasionally until heated through. You can also microwave individual portions, but I find the stovetop method keeps everything more evenly heated and prevents the dumplings from getting rubbery.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 2800-3200
• Protein: 170-190 g
• Fat: 150-170 g
• Carbohydrates: 210-230 g

Ingredients

For the soup base:

• 5 tbsp butter (I like Kerrygold butter for this)
• 1 1/2 cups half and half (for best flavor)
• 2 stalks celery (finely chopped)
• pepper
• 1 small yellow onion (finely diced)
• salt
• 1 tsp hot sauce
• 2 lb bone-in skinless chicken breast or thighs (gives better flavor)
• 1 tsp Worcestershire sauce
• 4 1/2 cups chicken broth
• 1 cup diced carrots
• 3 garlic cloves (minced)
• 1/3 cup flour
• 3/4 cup frozen peas
• 1 tbsp olive oil
• 1 chicken bouillon cube

For the soup seasoning mix:

• 1/4 tsp ground sage
• 1 tsp onion powder
• 1/2 tsp mustard powder
• 1/2 tsp dried rosemary
• 1/2 tsp dried basil
• 1/2 tsp dried thyme
• 1/2 tsp dried parsley
• 1/8 tsp pepper

For the dumplings:

• 1/2 tsp baking soda
• 1 tsp salt
• 1/2 tsp garlic powder
• 3/4 cup cold sour cream (makes it extra creamy)
• 2 cups cake flour (I use King Arthur flour)
• 1/4 cup cold milk
• 2 tsp baking powder
• 4 tbsp melted butter
• 2 tsp sugar

Step 1: Sear and Prepare the Chicken

• 2 lb bone-in skinless chicken breast or thighs
• 1 tbsp olive oil
• salt
• pepper

Season both sides of the chicken with salt and pepper.

Heat olive oil in a large soup pot over medium-high heat.

Sear the chicken for about 3 minutes per side, until browned but not cooked through.

Transfer the chicken to a plate and let it rest for 10 minutes, then cut it into bite-sized pieces and discard the bones.

Searing is optional, but I like to do it for extra flavor and color.

Step 2: Prepare the Aromatics and Seasonings

• 5 tbsp butter
• 1 small yellow onion (finely diced)
• 1 cup diced carrots
• 2 stalks celery (finely chopped)
• 3 garlic cloves (minced)
• 1 tsp Worcestershire sauce
• 1 tsp hot sauce
• 1/2 tsp dried rosemary
• 1/2 tsp dried basil
• 1/2 tsp dried thyme
• 1/4 tsp ground sage
• 1 tsp onion powder
• 1/2 tsp mustard powder
• 1/2 tsp dried parsley
• 1/8 tsp pepper
• 1 tsp salt

Combine dried rosemary, dried basil, dried thyme, ground sage, onion powder, mustard powder, dried parsley, pepper, and salt in a small bowl and set aside.

Melt butter in the same pot over medium heat, scraping up the brown bits.

Add diced onions, carrots, and celery, cooking for about 5 minutes until softened.

Stir in minced garlic, Worcestershire sauce, hot sauce, and the prepared seasoning mix, and cook for 1 minute until fragrant.

Step 3: Build the Soup Base

• 1/3 cup flour
• 4 1/2 cups chicken broth
• 1 1/2 cups half and half
• 1 chicken bouillon cube
• 3/4 cup frozen peas

Add the flour to the pot and toss with the vegetables to coat.

Cook, stirring, for about 2 minutes.

Gradually pour in the chicken broth, stirring continuously and scraping up any bits from the bottom.

Slowly add the half and half in the same way, continuing to stir.

Add the chicken bouillon cube and bring everything to a gentle simmer.

Stir in the frozen peas and continue to simmer uncovered.

Meanwhile, prepare the dumplings.

Step 4: Make the Dumpling Dough

• 2 cups cake flour
• 2 tsp baking powder
• 1/2 tsp baking soda
• 1 tsp salt
• 1/2 tsp garlic powder
• 2 tsp sugar
• 1/4 cup cold milk
• 3/4 cup cold sour cream
• 4 tbsp melted butter

In a medium bowl, combine cake flour, baking powder, baking soda, salt, garlic powder, and sugar.

Add cold milk, sour cream, and melted butter, then gently fold everything together just until a dough forms—don’t overmix to keep the dumplings light and fluffy.

I find cold milk and sour cream really make the dumplings tender.

Step 5: Finish Soup and Steam Dumplings

• browned and cut chicken (from Step 1)
• dumpling dough (from Step 4)

Return the cut chicken (from Step 1) and any juices to the soup, then gently stir.

Scoop small portions of the dumpling dough and place them over the simmering soup in an even layer.

Spoon a little soup broth over each dumpling.

Cover the pot tightly and simmer gently for 15 minutes without lifting the lid, allowing the dumplings to steam.

Test doneness with a toothpick; simmer a few more minutes if needed.

Step 6: Garnish and Serve

• dried parsley (for garnish)

Once the dumplings are cooked and set, remove the lid.

Garnish the soup with extra dried parsley for freshness and serve hot.

For a brighter touch, I sometimes like to add a sprinkle of freshly chopped parsley just before serving.

Homemade Chicken and Dumplings

Delicious Homemade Chicken and Dumplings recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 25 minutes mins

Cook Time 50 minutes mins

Total Time 1 hour hr 15 minutes mins

Servings 4

Calories 3000 kcal

Ingredients

  

For the soup base:

• 5 tbsp butter (I like Kerrygold butter for this)
• 1 1/2 cups half and half (for best flavor)
• 2 stalks celery (finely chopped)
• pepper
• 1 small yellow onion (finely diced)
• salt
• 1 tsp hot sauce
• 2 lb bone-in skinless chicken breast or thighs (gives better flavor)
• 1 tsp Worcestershire sauce
• 4 1/2 cups chicken broth
• 1 cup diced carrots
• 3 garlic cloves (minced)
• 1/3 cup flour
• 3/4 cup frozen peas
• 1 tbsp olive oil
• 1 chicken bouillon cube

For the soup seasoning mix:

• 1/4 tsp ground sage
• 1 tsp onion powder
• 1/2 tsp mustard powder
• 1/2 tsp dried rosemary
• 1/2 tsp dried basil
• 1/2 tsp dried thyme
• 1/2 tsp dried parsley
• 1/8 tsp pepper

For the dumplings:

• 1/2 tsp baking soda
• 1 tsp salt
• 1/2 tsp garlic powder
• 3/4 cup cold sour cream (makes it extra creamy)
• 2 cups cake flour (I use King Arthur flour)
• 1/4 cup cold milk
• 2 tsp baking powder
• 4 tbsp melted butter
• 2 tsp sugar

Instructions

 

• Season both sides of the chicken with salt and pepper. Heat olive oil in a large soup pot over medium-high heat. Sear the chicken for about 3 minutes per side, until browned but not cooked through. Transfer the chicken to a plate and let it rest for 10 minutes, then cut it into bite-sized pieces and discard the bones. Searing is optional, but I like to do it for extra flavor and color.
• Combine dried rosemary, dried basil, dried thyme, ground sage, onion powder, mustard powder, dried parsley, pepper, and salt in a small bowl and set aside. Melt butter in the same pot over medium heat, scraping up the brown bits. Add diced onions, carrots, and celery, cooking for about 5 minutes until softened. Stir in minced garlic, Worcestershire sauce, hot sauce, and the prepared seasoning mix, and cook for 1 minute until fragrant.
• Add the flour to the pot and toss with the vegetables to coat. Cook, stirring, for about 2 minutes. Gradually pour in the chicken broth, stirring continuously and scraping up any bits from the bottom. Slowly add the half and half in the same way, continuing to stir. Add the chicken bouillon cube and bring everything to a gentle simmer. Stir in the frozen peas and continue to simmer uncovered. Meanwhile, prepare the dumplings.
• In a medium bowl, combine cake flour, baking powder, baking soda, salt, garlic powder, and sugar. Add cold milk, sour cream, and melted butter, then gently fold everything together just until a dough forms—don't overmix to keep the dumplings light and fluffy. I find cold milk and sour cream really make the dumplings tender.
• Return the cut chicken (from Step 1) and any juices to the soup, then gently stir. Scoop small portions of the dumpling dough and place them over the simmering soup in an even layer. Spoon a little soup broth over each dumpling. Cover the pot tightly and simmer gently for 15 minutes without lifting the lid, allowing the dumplings to steam. Test doneness with a toothpick; simmer a few more minutes if needed.
• Once the dumplings are cooked and set, remove the lid. Garnish the soup with extra dried parsley for freshness and serve hot. For a brighter touch, I sometimes like to add a sprinkle of freshly chopped parsley just before serving.