This old-fashioned Chicken and Dumplings recipe makes a perfectly naturally creamy chicken soup filled with feather-light fluffy dumplings (made 100% from scratch). This is based on my Mom’s Southern “chicken and dumplin’s” we grew up eating, but with a few tasty upgrades (which she enthusiastically approved of including no-Bisquick dumplings). If you’re looking for an easy and delicious chicken and dumplings recipe this is it. And don’t let the “100% from scratch” part make you nervous because dumplings are so easy to make.
For anyone who may be new to making chicken and dumplings or for kiddos helping out in the kitchen, we’ve included step-by-step recipe photos.
Never Made Chicken & Dumplings Before? — Watch our Quick Video Before You Get Started
Drop Biscuit Dumplings vs Rolled Dumplings — What’s the Difference?
Chicken and Dumplings are a humble staple of southern cuisine. It’s often one of the first fall dishes that gets made when the temperatures drop and tailgating season is so close you can practically smell it. And there are a few different varieties that families make depending on how and where they grew up.
We grew up eating the fluffy drop-style biscuit dumplings (often made from Bisquick mix because, for a family of six, convenience was key). But, when we “drove across the river” to visit my Mom’s side of the family, rolled dumplings were also a mainstay. I’m lucky enough to have grown up with both kinds and I also happen to have a cousin (Robin♡) who makes one of the very best versions of these rolled dumplings. Although both styles are delicious and essentially produce similar creamy chicken soup bases, there are some major differences we talk about below.
As for dumplings made with canned biscuit dough, I never saw them growing up, nor have I ever eaten them (most likely because our family was making the other two versions generations before canned biscuits were invented).
Outlined Below are the Main Differences Between Drop-Style Dumplings & Rolled Dumplings
Drop Biscuit Dumplings (aka Drop Dumplings). Light and fluffy. These dumplings are mixed up in a bowl and scooped (or dropped) by the spoonful into a simmering base of chicken soup, then covered with a lid, and steamed until cooked through. They’re fluffy and soft. (*Photographed above)
- (Basic ingredients found in drop-style biscuit dumplings: Flour, warm milk, baking powder, melted butter, salt, and pepper)
Rolled Dumplings. Dense and chewy. These dumplings are made using the pastry dough method in which you cut the butter into the flour, add the liquid, then roll them out, cut them into rectangles, and add them directly to a simmering base of chicken soup to cook through until chewy, but not doughy.
- (Basic ingredients found in rolled dumplings: Flour, milk, egg, and salt are used at the most basic end of the spectrum, OR Flour, milk, baking powder, cold butter, and salt can also be used.
A Better Chicken & Dumplings Recipe — Why We Love This Chicken and Dumplings Soup
Anytime things are made from scratch, you’re already on the way to a better-tasting dish, especially with a recipe as humble and simple as this. Here are a few easy suggestions — use them for your own inspired additions, or don’t, but I think you may enjoy them if you do. Also, if you want to serve it in the most traditional southern way, remove the skin, but leave the bones attached to the meat and serve. This is how we grew up eating it, although I debone the chicken now because it’s less messy.
- Use whole bone-in chicken. Not only is whole bone-in chicken usually less expensive than a pre-cut fryer or other pre-cut pieces, but the bones are also important to extract the best flavor and keep the chicken tender and moist as it cooks. There’s a nice textural and taste contrast between dark and light meat which you won’t get if you’re only using boneless chicken breasts for instance.
- Use homemade chicken broth. Making homemade chicken stock or broth to cook the chicken and dumplings in is not only super easy, but it yields a more “chickeny” flavored chicken and dumplings 100% of the time.
- The dumpling dough has a few aromatic additions. Adding a little parsley and/or chives to the dumpling dough gives the dish another subtle layer of flavor that complements the pepper (and it looks pretty). Additionally, a few quick bursts of freshly grated nutmeg add just enough warmth to impart a very subtle flavor that you know is there, but you can’t quite put your finger on what it actually is.
- Use fresh and dried herbs. I add fresh parsley for color and flavor and although my Mom never used it in her chicken and dumplings, she loved fresh herbs and the addition of it in this recipe. It lifts the dish just a bit, much in the same way that just a hint of dried rubbed sage enhances all of the other flavors in the soup. I add one small dried bay leaf to the soup just after the dumplings are first added. This gives a very subtle layer of flavor without being too strong.
How to Make Fluffy Dumplings From Scratch (for Chicken and Dumplings)
Making dumplings from scratch couldn’t be easier. Combine flour, baking powder, salt, pepper, and nutmeg if using, and whisk to incorporate well. Then add the warm milk, and melted butter (and optional chopped parsley or chives) and gently mix everything just until combined. Do not overmix or mix too vigorously or the dumplings will be tough. Then spoon or scoop the mixture into the simmering chicken soup base, cover and cook for 15 minutes or until cooked through and super fluffy. And that’s it. If you’ve been wanting to learn how to make homemade southern-style dumplings this is a great recipe to try because it’s easy. It’s also a great recipe for kiddos to help make.
Best Ever Chicken and Dumplings Ingredients
For this chicken and dumpling recipe, I’ve used my Mom’s recipe and built on that to get even more delicious chicken flavor into each bowl. The basis of this recipe is the same recipe taught to her by her mother and so on as far back as anyone can remember. You may decide not to use the upgrades (parsley, chives, rubbed sage, a pinch of white pepper, and a teensy amount of freshly grated nutmeg) and that’s ok because this chicken and dumplings recipe even in its most basic form is delicious and filling.
FOR THE CHICKEN BROTH (*You may sub store-bought chicken broth or simply use water.)
- 2 chicken wings cut from a whole chicken
- 1 chicken back (spine and neck) cut from a whole chicken
- 2 drumstick joint tips (cut off from the ends of the legs)
- 4 to 5 quarts of water, or enough to end up with at least 2 quarts of broth (5L)
- 1/2 inch piece of cinnamon stick (or sub a pinch of cinnamon) (optional but highly recommended)
- leftover vegetable ends and peels including celery tips, onions with skin, and carrot peels (or sub 1/2 carrot, 1/2 onion, 1/2 rib of celery)
FOR CHICKEN SOUP BASE
- one 3 to 4-pound whole chicken (1.5 to 2kg)
- 2 quarts of homemade chicken broth, or enough to cover the chicken (sub water or store-bought broth)
- 1 tablespoon extra virgin olive oil (14g)
- 1 medium onion (7 ounces), diced (200g)
- 1 medium carrot (3 3/4 ounces), diced (100g)
- 1 medium rib of celery, diced (50g)
- 1/8 teaspoon rubbed sage (optional but recommended)
- fresh parsley, finely chopped to taste
- 1 small dried bay leaf (optional but recommended)
- salt and black pepper to taste
FOR THE DUMPLINGS
- 2 cups all-purpose or 00 flour (sub half or all for whole wheat flour) (240g-260g)*
- 1 tablespoon baking powder (15g)
- 1 1/4 teaspoon kosher salt, or more to taste (6g)
- 1 cup whole milk, heated until warm (235g)** You may need up to 1/3 cup more milk depending on the flour you use. See note below.
- 3 tablespoons unsalted butter, melted (45g)
- up to 4 tablespoons finely chopped chives, or to taste (14g) (sub parsley, or use a combination of both)
- freshly ground black pepper, to taste
- freshly grated nutmeg to taste (about 8 quick bursts on a Microplane) (optional but recommended)
How to Make Easy Homemade Chicken Dumplings
Southern chicken and dumplings is really easy to make at home even this from-scratch recipe. The dish is comprised of essentially two elements (chicken soup and fluffy homemade dumplings) that when combined create a warm, slightly creamy, and very cozy soup. If you’re short on time, skip making the homemade chicken broth and just use water (this is what my Mom always used), or substitute store-bought chicken broth. It’s a tasty comforting soup either way.
- Make the homemade chicken broth (*skip this step if using water or store-bought chicken broth instead). Add all of the ingredients for the homemade chicken broth to a pressure cooker, cover, bring to high pressure, and cook for 30 minutes. Alternatively, add all ingredients to a large stock pot, bring to a boil, cover, reduce heat to a simmer and cook for 45 minutes to 1 hour, until the chicken is cooked through. Strain the broth through a fine-mesh sieve and when cool enough to handle, discard the vegetables, and chicken skin and debone it, and set aside in a small bowl while you make the rest of the dish. Using a large spoon. skim off the desired amount of fat from the broth.
- Make the chicken soup base. Over medium-high heat, drizzle 1 to 2 teaspoons of olive oil into a large soup pot, add the onions, carrots, celery, and salt to taste, and cook for 5 to 7 minutes, or until tender and onions are translucent. Add the whole chicken and pour enough broth (or water, if using) over it to cover the chicken completely. Add salt and black pepper to taste. Bring to a boil, reduce the heat, cover with a lid, and cook for 35 minutes, or just until the chicken is cooked through and tender. Remove the chicken to a plate to cool slightly. Adjust seasonings as needed and turn off the heat while you debone the chicken.
- Debone the chicken. When the chicken is cool enough to handle, remove the skin and debone it. Shred or chop the chicken into bite-sized pieces and add it back to the chicken soup base and allow it to gently simmer while you make the dumplings. Adjust seasonings one last time if needed.
- Make the dumplings. Add the flour, baking powder, salt, black pepper, and nutmeg (if using) to a bowl and whisk well to combine and set aside. Melt the butter in a small sauce pot, add the milk, and heat over low until nice and hot, but not boiling. Add the chives, stir to combine, and turn off the heat. Add the warm milk mixture to the flour mixture and using a fork, stir everything together just until well combined. Do not mix too much or too vigorously or the dumplings will be dense and tough.
- Cook the dumplings. Using a portioning scoop, add the dumpling dough directly to the gently simmering soup (alternatively, add a golf-ball-sized portion of dumpling batter onto a soup spoon, then push the dumpling into the soup using a second spoon. Repeat with the remaining dough until the top is covered with dumplings. Add the bay leaf and any chicken leftover from making the chicken broth to the broth, cover with a lid, and steam the dumplings on a low simmer for about 10 to 15 minutes, or until cooked through and doubled in size. Remove the bay leaf and serve piping hot. Enjoy!
Looking for a Few More Easy Chicken Dinners to Make?
If you’re looking for a few other easy and inexpensive chicken dinners to feed your family, below are a few of our favorites we think you may also enjoy.
- 15-Minute Grilled Chicken Shawarma (with Homemade Shawarma Seasoning)
- Chinese Takeout Chicken & Vegetable Stir-Fry w/Glass Noodles
- Best Ever Chicken and Pork Meatballs (with Chicken-only Option)
- Easy Thai Coconut Lemongrass Blackened Chicken
- Basil Parmesan Panko-Crusted Chicken Breast
- Best Ever Chicken Dumplings Recipe (Plump & Juicy Jiaozi)
- Extra Crispy Fried Chicken Tender Crispers (crunchiest ever)
- How to Make Crispy Shallow-Fried Chicken Breast Cutlets (Cotoletta di Pollo)
- Best Ever Grilled Chicken Caesar Salad (w/Homemade Caesar Dressing & Parmesan Croutons)
- Maggie’s Famous Turkey and Wild Rice Soup (for any time of year)
Let’s get started!
I’d love to hear how this recipe turned out for you!
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Mom’s Ultimate Southern Chicken and Dumplings
- Total Time: 1 hour 10 minutes
- Yield: 6 to 8 servings depending on hunger level 1x
Description
This old-fashioned Chicken and Dumplings recipe makes a perfectly creamy chicken soup filled with feather-light fluffy dumplings (made 100% from scratch). This version is based on my Mom’s “chicken and dumplin’s” we grew up eating, but with a few tasty upgrades (which she enthusiastically approved of). So, if you’re looking for an easy and delicious chicken and dumplings recipe, this is it. And don’t let the “100% from scratch” part make you nervous because dumplings are seriously easy to make and are also the natural thickener for this soup.
Ingredients
FOR THE CHICKEN BROTH (*You may sub store-bought chicken broth or simply use water.)
- 2 chicken wings cut from a whole chicken
- 1 chicken back (spine and neck) cut from a whole chicken
- 2 drumstick joint tips (cut off from the ends of the legs)
- 4 to 5 quarts of water, or enough to end up with at least 2 quarts of broth (5L)
- 1/2 inch piece of cinnamon stick (or sub a pinch of cinnamon) (optional but highly recommended)
- 2 cups of vegetable peels (including celery tips, onions with skin, and carrot peels or sub 1/2 carrot, 1/2 onion, 1/2 rib of celery)
FOR CHICKEN SOUP BASE
- one 3 to 4-pound whole chicken (1.5 to 2kg)
- 2 quarts of homemade chicken broth, or enough to cover the chicken (sub water or store-bought broth)
- 1 tablespoon extra virgin olive oil (14g)
- 1 medium onion (7 ounces), diced (200g)
- 1 medium carrot (3 3/4 ounces), diced (100g)
- 1 medium rib of celery, diced (50g)
- 1/8 teaspoon rubbed sage (optional but recommended)
- fresh parsley, finely chopped to taste
- 1 small dried bay leaf (optional but recommended)
- salt and black pepper to taste
FOR THE DUMPLINGS
- 2 cups all-purpose or 00 flour (sub half or all for whole wheat flour) (240g-260g)*
- 1 tablespoon baking powder (15g)
- 1 1/4 teaspoon kosher salt, or more to taste (6g)
- 1 cup whole milk, heated until warm (235g)** You may need up to 1/3 cup more milk depending on the flour you use. See note below.
- 3 tablespoons unsalted butter, melted (45g)
- up to 4 tablespoons finely chopped chives, or to taste (14g) (sub parsley, or use a combination of both)
- freshly ground black pepper, to taste
- freshly grated nutmeg to taste (about 8 quick bursts on a Microplane) (optional but recommended)
*I use 00 flour when I’m in Italy, and the weight of different flours varies based on the humidity content and absorption potential of the flour you’re working with. Just be sure to use the ‘scoop and level’ method to measure your flour into measuring cups and the recipe works perfectly every time.
**Depending on what time of year it is and how dry or humid my flour is, I sometimes have to use I use a little extra milk to get just the right consistency for the dumpling dough. For this recipe, I used exactly 1.36 cups (10.88 fluid ounces) of milk (or 325g). Just be sure to reference my photos above to understand the consistency you’re looking for. The dough should be fluffy and stand on its own when scooped, and shouldn’t be hard, dense, or gummy, or runny.
Instructions
- Make the homemade chicken broth (*skip this step if using water or store-bought chicken broth instead). Add all of the ingredients for the homemade chicken broth to a pressure cooker, cover, bring to high pressure, and cook for 30 minutes. Alternatively, add all ingredients to a large stock pot, bring to a boil, cover, reduce heat to a simmer and cook for 45 minutes to 1 hour, until the chicken is cooked through. Strain the broth through a fine-mesh sieve and when cool enough to handle, discard the vegetables, and chicken skin and debone it, and set aside in a small bowl while you make the rest of the dish. Using a large spoon. skim off the desired amount of fat from the broth.
- Make the chicken soup base. Over medium-high heat, drizzle 1 to 2 teaspoons of olive oil into a large soup pot, add the onions, carrots, celery, and salt to taste, and cook for 5 to 7 minutes, or until tender and onions are translucent. Add the whole chicken and pour enough broth (or water, if using) over it to cover the chicken completely. Add salt and black pepper to taste. Bring to a boil, reduce the heat, cover with a lid, and cook for 35 minutes, or just until the chicken is cooked through and tender. Remove the chicken to a plate to cool slightly. Adjust seasonings as needed and turn off the heat while you debone the chicken.
- Debone the chicken. When the chicken is cool enough to handle, remove the skin and debone it. Shred or chop the chicken into bite-sized pieces and add it back to the chicken soup base and allow it to gently simmer while you make the dumplings. Adjust seasonings one last time if needed.
- Make the dumplings. Add the flour, baking powder, salt, black pepper, and nutmeg (if using) to a bowl and whisk well to combine and set aside. Melt the butter in a small sauce pot, add the milk, and heat over low until nice and hot, but not boiling. Add the chives, stir to combine, and turn off the heat. Add the warm milk mixture to the flour mixture and using a fork, stir everything together just until well combined. Do not mix too much or too vigorously or the dumplings will be dense and tough.
- Cook the dumplings. Using a portioning scoop, add the dumpling dough directly to the gently simmering soup (alternatively, add a golf-ball-sized portion of dumpling batter onto a soup spoon, then push the dumpling into the soup using a second spoon. Repeat with the remaining dough until the top is covered with dumplings. Add the bay leaf and any chicken leftover from making the chicken broth to the broth, cover with a lid and steam the dumplings on a low simmer for about 10 to 15 minutes, or until cooked through and doubled in size. Remove the bay leaf and serve piping hot. Enjoy!
Notes
- Watch our video in the main post to see how easy this recipe is to make.
- Make dumplings as large or as small as you like, just be sure to give larger dumplings (like I’ve made for this post) at least 15 minutes to steam and cook all the way through before serving.
- Make ahead by double the recipe and freezing the chicken soup base to reheat and mix up a batch of dumpling dough to cook for an easy 15-minute weeknight meal. Or go ahead and make the dumplings and simply freeze them along with the soup in individual containers. Just note that the soup will be thicker when reheated.
- I usually end up making a new batch of dumplings for this soup base when we eat the leftovers the next day. It really all depends on how much of the chicken soup and dumplings are eaten per person. You may not have enough leftover chicken soup base, but if you do, feel free to make more dumplings.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Soups + Stews
- Method: Stovetop
- Cuisine: Southern
Nutrition
- Serving Size: 1 Bowl
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Easy Southern Chicken Dumplings recipe step-by-step photos
