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
Scale
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
