If you’re craving comfort food that feels like a warm hug, you have to try my Easy Homemade Chicken and Dumplings (6-Ingredients) Recipe. This one is a true classic made simple — no fuss, no strange ingredients, just hearty, cozy goodness that’s perfect any time you want something soul-soothing. Wait until you dig into those fluffy dumplings swimming in rich, flavorful broth with tender chicken. It’s exactly the kind of dish that makes everyone gather ‘round the table.
Why You’ll Love This Recipe
- Simplicity at its Best: Only 6 main ingredients, making it easy to shop and even easier to make.
- Classic Southern Comfort: This recipe is my mom’s go-to—every bite tastes like home.
- Fluffy Dumplings Every Time: The baking powder method ensures dumplings that are light and tender, not dense or gummy.
- Versatile and Adaptable: You can tweak the herbs or broths to suit your taste or pantry tricks.
Ingredients You’ll Need
All these ingredients come together in such a straightforward way, yet the depth of flavor is incredible. When picking your chicken, I recommend a whole bird because it brings the richest broth, but don’t worry—it’s not complicated to handle. And the flour you choose for the dumplings can make a subtle difference too, so I’ll share a few tips on that.
- Whole chicken: Using a 3-pound whole chicken gives you both flavor from the bones and plenty of tender meat. I love that it lets me extract maximum taste from minimal ingredients.
- Water: Just enough to cover the chicken by two inches—this becomes the soup base, so quality water helps.
- Onion: Diced for aromatics, it adds a gentle sweetness as it simmers with the chicken.
- Salt & black pepper: The basics for seasoning—go easy at first, you can always add more.
- Poultry seasoning (or rubbed sage, thyme, parsley): This little boost really makes the broth sing; I sometimes swap based on what’s in the garden or pantry.
- All-purpose flour: This is your dumpling base. If you want lighter dumplings, cake flour or 00 flour works beautifully; whole wheat adds a hearty twist.
- Baking powder: The secret to fluffy dumplings. Don’t skip it!
- Kosher salt: Added to the dumpling mix for seasoning—balances the flavors.
- Whole milk: Warm milk helps hydrate the flour and melt in the butter, contributing to tender dumplings. Depending on your flour, you might add a bit more; I’ll explain how.
- Unsalted butter: Melted before mixing in, it adds richness and tenderness to the dumplings.
Variations
I like to keep this recipe classic for nostalgic reasons, but honestly, you can play around with it and make it your own. I find that small twists like swapping herbs can really refresh the dish without losing its soul. Don’t be shy about experimenting!
- Herb swaps: When I want a brighter flavor, I toss in fresh parsley or thyme right at the end. Sage gives a warmer, earthier note if you prefer that.
- Flour choices: Using whole wheat flour adds a nutty depth that’s great in the colder months. I sometimes mix half all-purpose and half whole wheat for balance.
- Vegetable additions: My family loves it with extra diced carrots and celery in the broth for a heartier stew vibe.
- Broth base: Occasionally, I swap water for low-sodium chicken broth for an even richer flavor boost without extra effort.
How to Make Easy Homemade Chicken and Dumplings (6-Ingredients) Recipe
Step 1: Simmer Your Soup Base
Start by placing your whole chicken and diced onion in a large pot. Pour in enough water to cover the chicken by about 2 inches—that’s usually around 2 1/2 quarts. Season with a teaspoon of salt and cover the pot with a lid. Now, here’s something I learned early on: you want to keep the heat at a gentle simmer. Avoid boiling! Boiling makes the broth cloudy and toughens the meat a bit. Let it simmer slowly for about an hour, skimming off any foam or impurities that rise to the top. This patience pays off with a clear, flavorful broth that your dumplings will love.
Step 2: Debone and Shred Your Chicken
Once your chicken is tender, take it off the heat and let it cool just enough to handle safely—usually 5 to 10 minutes. Remove the skin for a cleaner broth and debone the chicken, shredding or chopping it into bite-sized pieces. I usually set the shredded chicken aside while I prepare the dumplings. This way, everything stays fresh and ready to come back together in the most delicious way.
Step 3: Whip Up the Dumpling Dough
In a mixing bowl, combine the flour, baking powder, salt, and a good pinch of freshly ground black pepper. Whisk them well so they’re evenly mixed. Meanwhile, gently melt the butter and warm your milk over medium heat—you want it hot but not boiling. Add the warm milk and melted butter to the dry ingredients, and stir everything together gently using a fork. Here’s an important tip: don’t overmix! The dough should just come together; if you mix too vigorously, your dumplings will turn dense, and that’s no fun. Sometimes I find I need to add a splash more milk depending on the flour, so keep that in mind.
Step 4: Cook the Dumplings with the Soup
Return the shredded chicken to the pot and taste the soup to adjust salt and pepper as needed. Using two spoons or a cookie scoop, drop portions of the dumpling dough onto the gently simmering broth. Cover with the lid and let the dumplings steam on low for 15 minutes. Resist the urge to lift the lid too often—steady steam is key to fluffy dumplings. When time’s up, your kitchen will smell heavenly and you’ll be ready to plate this up piping hot. Enjoy every bite of those tender dumplings soaking in that savory broth!
Pro Tips for Making Easy Homemade Chicken and Dumplings (6-Ingredients) Recipe
- Gentle Simmer is Key: I discovered early that boiling the chicken broth makes the meat tough and cloudy broth—keep it low and slow!
- Warm Milk Matters: Using warm milk when mixing your dough helps incorporate the butter evenly and keeps dumplings tender.
- Don’t Overmix Dumplings: Just stir gently until the flour is hydrated to avoid tough dumplings — getting this balance right was a game changer for me.
- Keep the Lid Closed: Let the steam do its job cooking the dumplings; don’t peek or stir during the 15 minutes or they may fall apart.
How to Serve Easy Homemade Chicken and Dumplings (6-Ingredients) Recipe
Garnishes
I like to sprinkle a few fresh herbs like chopped parsley or thyme right on top before serving. The bright green pop adds freshness that cuts through the richness beautifully. A crack of fresh black pepper at the table is also a simple but satisfying finishing touch.
Side Dishes
Since this dish is so hearty on its own, I often keep sides simple—a crisp green salad or roasted seasonal veggies like green beans or carrots complement it nicely without overwhelming the flavors.
Creative Ways to Present
For special occasions, I’ve ladled this soup into individual rustic bowls and topped with a swirl of cream and a sprig of fresh herbs. It pairs wonderfully with warm biscuits or crusty bread for dipping. It’s cozy enough for weeknights but elegant for guests, too!
Make Ahead and Storage
Storing Leftovers
I store leftovers in an airtight container in the fridge for up to 3 days. The dumplings soak up the broth a bit overnight, so when you reheat, add a splash of water or broth to loosen it back up.
Freezing
This chicken and dumplings recipe freezes well! I freeze portions without dumplings if possible and add fresh dumplings when ready to serve since frozen dumplings can become dense. But if you’re tight on time, freezing cooked dumplings within the soup still works—just expect a slightly different texture.
Reheating
Gently reheat on the stovetop over low heat, stirring occasionally and adding a bit of broth or water if it looks too thick. This helps keep those dumplings soft and the broth silky rather than clumpy or dry.
FAQs
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Can I use chicken breasts instead of a whole chicken for this recipe?
You can, but using a whole chicken really gives your broth more flavor thanks to the bones and skin. If you use breasts, consider adding a few chicken wings or thighs to boost richness. Also, cooking time will be shorter since breast meat cooks faster.
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How do I know when the dumplings are cooked through?
Dumplings are done when they have puffed up and spring back lightly when poked. Cooking them covered on a gentle simmer for 15 minutes usually does the trick. Avoid lifting the lid during cooking to keep the steam trapped inside.
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Can I make the dumplings gluten-free?
It’s tricky because gluten-free flours behave differently, often resulting in denser dumplings. You can try a gluten-free baking mix and add a binding agent like xanthan gum, but texture may vary. I recommend experimenting or searching for a dedicated gluten-free dumpling recipe.
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What’s the best way to store and reheat leftovers without losing dumpling texture?
Store leftovers in an airtight container in the fridge for up to 3 days. When reheating, warm gently on the stove and add some extra broth or water to loosen the broth and keep dumplings soft. Avoid microwave reheating to prevent drying out.
Final Thoughts
This Easy Homemade Chicken and Dumplings (6-Ingredients) Recipe holds a special place in my heart because it’s simple, soothing, and truly satisfying. I love sharing it with friends and family because it brings back memories of home-cooked meals and creates new ones, too. I hope you give it a try and find yourself reaching for this recipe whenever you need a little comfort on a plate—trust me, your taste buds and your soul will thank you!
Print
Easy Homemade Chicken and Dumplings (6-Ingredients) Recipe
- Prep Time: 10 minutes
- Cook Time: 1 hour 15 minutes
- Total Time: 1 hour 25 minutes
- Yield: 8 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Southern American
Description
This easy homemade Chicken and Dumplings recipe features tender, slow-simmered chicken in a flavorful broth topped with fluffy scratch-made dumplings using just 6 simple ingredients. It’s a comforting Southern classic perfect for cozy family meals with minimal effort.
Ingredients
For the Chicken Soup Base
- 1 (3lb) whole chicken (1.5kg)
- 2 1/2 quarts water, or enough to cover the chicken by 2 inches (1800g)
- 1 medium onion, diced (200g)
- Salt and freshly ground black pepper to taste
- 1/2 teaspoon poultry seasoning (or rubbed sage, thyme, or parsley)
For the Dumplings
- 2 cups all-purpose flour (or 00 flour, cake flour, whole wheat flour) (240g)
- 1 tablespoon baking powder (15g)
- 1 1/4 teaspoon kosher salt (6g)
- 1 cup whole milk, warmed (245g) *may need up to 1/3 cup more depending on flour type
- 3 tablespoons unsalted butter, melted (45g)
- Freshly ground black pepper to taste
Instructions
- Make the chicken soup base. Place the diced onion and whole chicken in a large pot. Add enough water to cover the chicken by 2 inches (about 8-10 cups). Season with 1 teaspoon salt, cover with a lid, and bring to a slow steady simmer over medium heat, avoiding boiling. Simmer gently for about 1 hour until the chicken is cooked through and tender, skimming foam as needed. Remove the chicken and set aside. Continue simmering the broth uncovered to reduce and concentrate the flavors.
- Debone the chicken. When cool enough to handle (about 5-10 minutes), remove and discard the skin. Debone the chicken and shred or chop into bite-sized pieces. Set aside while preparing the dumplings.
- Make the dumplings. In a bowl, whisk together flour, baking powder, kosher salt, and black pepper. In a small pot, melt the butter and warm the milk over medium heat until hot but not boiling. Pour the warm milk mixture into the flour mixture and stir gently with a fork just until combined—be careful not to overmix to avoid dense dumplings.
- Cook the dumplings. Return the shredded chicken to the simmering soup and adjust seasoning as needed. Using a portioning scoop or spoons, drop spoonfuls of dumpling dough into the simmering broth. Cover the pot with a lid and steam the dumplings on low heat for 15 minutes until fluffy and cooked through. Serve piping hot and enjoy!
Notes
- This recipe is a trusted Southern classic passed down from the author’s mother, making it a beloved family comfort food.
- Only six main ingredients plus salt and pepper are needed, making this one of the easiest chicken and dumplings recipes to prepare.
- You can substitute different flours for the dumplings like 00 flour, cake flour, or whole wheat flour—adjust milk amount accordingly.
- Do not overmix dumpling dough or the texture will become dense and tough.
- Skimming the broth during simmering removes impurities for a clearer soup.
- Cook the dumplings gently with a lid on to steam them properly instead of boiling.
Nutrition
- Serving Size: 1/8 recipe (about 1.5 cups)
- Calories: 350
- Sugar: 2g
- Sodium: 600mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 85mg
