Few meals deliver pure comfort quite like a warm bowl of Chicken and Dumplings made from scratch. This cozy, creamy classic is everything you want in a homemade dish—simple ingredients, tender chicken, fluffy dumplings, and a rich, savory broth. The best part? You don’t need to be a seasoned cook to make it. This recipe uses everyday ingredients and comes together in one pot, making it perfect for busy weeknights, cool evenings, or whenever you’re craving something wholesome and delicious.
Why You’ll Love This Recipe
There are so many reasons this scratch-made Chicken and Dumplings quickly becomes a favorite:
- Simple pantry ingredients—nothing fancy or complicated.
- One-pot recipe, meaning easy cooking and easy cleanup.
- Fluffy, tender dumplings that cook perfectly every time.
- Creamy broth without needing heavy cream.
- Comfort food at its finest—warm, hearty, and satisfying.
- Customizable with herbs, veggies, or flavor add-ins.
- Perfect for beginners, even if you’ve never made dumplings before.
This dish feels like a big warm hug in a bowl—and it’s one you’ll want to make on repeat.
Ingredients You’ll Need
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Chicken and Broth
- 2 tablespoons butter (for sautéing)
- 3 medium carrots, diced
- 2 ribs celery, diced
- 1 medium onion, diced
- 1/4 cup flour
- 4 cups chicken broth
- 1/2 cup milk
- 2 cups cooked chicken, shredded or diced
- Salt and pepper, to taste
Dumplings
- 1 cup flour
- 1 teaspoon salt
- 1 teaspoon baking powder
- 1 teaspoon fresh thyme leaves
- 2 tablespoons butter, melted
- 1/2 cup milk
Let’s Get Started
1. Sauté the Veggies
In a large pot, melt 2 tablespoons butter over medium-high heat. Add diced carrots, celery, and onion. Cook for about 3 minutes, until the vegetables soften slightly and begin to brown. Browning helps build deep flavor for the broth.
2. Add Flour to Thicken
Sprinkle 1/4 cup flour over the vegetables. Stir until everything is evenly coated. This creates a roux-style base that thickens the soup naturally.
3. Add the Broth
Slowly pour in 4 cups chicken broth, stirring constantly. Bring the mixture to a gentle boil.
4. Add Milk and Chicken
Reduce heat to a simmer. Add 1/2 cup milk and your cooked chicken. Season with salt and pepper. Let the mixture bubble gently while you prepare the dumplings.
5. Make the Dumplings
In a bowl, combine:
- 1 cup flour
- 1 teaspoon salt
- 1 teaspoon baking powder
- 1 teaspoon fresh thyme leaves
Stir together. Add 2 tablespoons melted butter and mix until crumbly. Pour in 1/2 cup milk and stir just until combined. Overmixing = dense dumplings.
6. Drop the Dumplings
Using a small cookie scoop or tablespoon, drop spoonfuls of the dough into the simmering pot. Space them slightly apart—they will expand.
7. Cover and Cook
Cover the pot with a tight lid and simmer on low heat for 15 minutes.
Do not lift the lid!
The steam is what makes the dumplings light and fluffy.
8. Serve
Once dumplings are cooked through and floating, ladle into bowls and garnish with fresh thyme and black pepper if desired.
Servings and Pairing
This recipe makes 4–6 servings, depending on portion size. It’s a complete meal on its own, but pairs beautifully with:
- Buttery biscuits
- Mixed greens salad
- Roasted vegetables
- Fresh fruit
- Warm cornbread
Because it’s rich and hearty, lighter sides balance things perfectly.
Variations
You can adjust this recipe to fit your tastes or ingredients:
- Herby Dumplings: Add rosemary, parsley, or dill.
- Creamier Broth: Replace some milk with cream.
- Extra Vegetables: Add peas, potatoes, or corn.
- Rotisserie Chicken: A great shortcut!
- Gluten-Free Dumplings: Use a gluten-free flour blend with baking powder.
- Spicy Kick: Add chili flakes or hot sauce to the broth.
This dish is incredibly versatile—make it your own.
Storage Tips
- Refrigerator:
Store in airtight containers for 3–4 days. Dumplings soften over time but remain tasty. - Freezer:
Soup freezes well, but dumplings may become mushy. If freezing, freeze the broth and chicken separately, and make fresh dumplings when reheating. - Reheating:
Warm gently on the stovetop, adding a splash of broth or milk if needed.
FAQs
Can I use uncooked chicken?
Yes—just dice it and simmer it in the broth for 15–20 minutes before adding dumplings.
Why are my dumplings dense?
Overmixing makes them tough. Mix just until combined.
Can I make this ahead?
Yes, but dumplings are best made fresh. Reheat gently to keep them soft.
Can I use buttermilk?
Absolutely—it makes dumplings extra tender.
Do I need to cover the pot?
Yes, or your dumplings won’t steam properly.
Final Thoughts
Easy Chicken and Dumplings from Scratch is the ultimate comfort food—warm, creamy, and deliciously satisfying. With basic ingredients and simple steps, you can create a classic homemade dish that feels special every single time. Whether you’re cooking for family, cozying up on a cold night, or just craving something soulful, this recipe delivers comfort in every spoonful.
Print
Easy Chicken and Dumplings from Scratch
- Total Time: 40 minutes
- Yield: 6 servings
Description
Warm, comforting, and made completely from scratch, this Easy Chicken and Dumplings recipe features tender chicken, fluffy homemade dumplings, and a creamy, flavorful broth.
Ingredients
Chicken & Broth
- 2 tablespoons butter
- 3 carrots, diced
- 2 ribs celery, diced
- 1 medium onion, diced
- 1/4 cup flour
- 4 cups chicken broth
- 1/2 cup milk
- 2 cups cooked chicken, shredded or diced
- Salt and pepper, to taste
Dumplings
- 1 cup flour
- 1 teaspoon salt
- 1 teaspoon baking powder
- 1 teaspoon fresh thyme leaves
- 2 tablespoons butter, melted
- 1/2 cup milk
Instructions
Sauté the Vegetables
Melt 2 tablespoons butter in a large pot over medium-high heat. Add diced carrots, celery, and onion. Sauté for about 3 minutes, until softened and lightly browned.Add Flour
Sprinkle 1/4 cup flour over the vegetables and stir to coat. This helps thicken the broth later.Add Broth
Pour in 4 cups chicken broth, stirring continuously. Bring the mixture to a boil.Add Milk and Chicken
Reduce heat to a low simmer. Add 1/2 cup milk and the cooked chicken. Season with salt and black pepper.Make the Dumpling Dough
In a separate bowl, combine:1 cup flour
1 teaspoon salt
1 teaspoon baking powder
1 teaspoon fresh thyme
Mix. Add 2 tablespoons melted butter and stir until crumbly. Add 1/2 cup milk and stir just until combined. Do not overmix.
Drop Dumplings into the Soup
Use a tablespoon or cookie scoop to drop spoonfuls of dough onto the simmering soup.Cover and Cook
Cover the pot tightly and let the dumplings steam on low heat for 15 minutes. Do not lift the lid.- Serve
Once dumplings are fluffy and cooked through, serve hot. Garnish with extra thyme and pepper if desired.
Notes
- Don’t lift the lid while dumplings cook—steam is essential for fluffy texture.
- Do not overmix the dumpling dough or it may become dense.
- Use leftover rotisserie chicken to save time.
- Add extra flavor with rosemary, parsley, or bay leaf in the broth.
- Make it creamier by replacing some milk with heavy cream.
- Add veggies like peas or corn for more color and nutrition.
- Prep Time: 10 minutes
- Cook Time: 30 minutes