If you’re craving a comforting meal that will warm your soul on a cold night, look no further than Homemade Chicken and Dumplings. This classic chicken dish is a family favorite in many households, and for good reason. The combination of tender chicken, flavorful broth, and fluffy dumplings is simply irresistible.
But if this is your first time making it, the thought of creating this dish from scratch might seem daunting. But don’t worry– I’ll help you become a pro in no time! So get ready to impress your family and friends with a steaming bowl of the ultimate comfort food that will have them coming back for seconds.
SAVE THIS EASY CHICKEN AND DUMPLINGS RECIPE TO YOUR FAVORITE PINTEREST BOARD!
Today I am sharing a dish that I have never made before, and come to think of it had never even eaten it until I made the recipe from my blog friend Melissa’s book, Melissa’s Southern Cookbook – Tried and True Family Recipes.
This beautiful cookbook is filled with wonderful recipes from Melissa’s family and the generations before her who were her inspiration. There are gorgeous pictures of appetizers, main courses, desserts, and so much more. If you love pretty cookbooks on your shelf, this is one you can’t miss out on.
Chicken Dumplings
The “dumplings” in this one-pot meal aren’t the kind that are wrapped around a piece of meat or vegetable. They also aren’t flat dumplings like noodles that some recipes make. Instead, they’re like small doughy biscuits shaped into balls that you cook right in the broth.
It was so much fun to drop scoopfuls of the buttermilk dough into the pot and see them turn into cooked dumplings. After about 25 minutes of simmering with the chicken, stock, and seasonings, the dumplings were cooked through and absolutely perfect.
Ingredients needed for Homemade Chicken and Dumplings
Before we dive into the cooking process, let’s gather all the ingredients you’ll need to make this easy recipe. Here’s what you’ll need:
- 3 cups roughly chopped cooked chicken pieces (I used chicken breasts)
- 3 14-ounce cans low sodium chicken broth or stock
- 1 can cream of celery soup
- 2 teaspoons poultry seasoning
- 1 teaspoon salt
- ½ teaspoon freshly ground black pepper
- ½ teaspoon dried tarragon
- ½ teaspoon onion powder
- ¼ teaspoon garlic powder
- ¼ cup all-purpose flour
- 4 tablespoons salted butter, room temperature
For the dumpling dough
- ½ cup (1 stick) cold salted butter
- 3 cups self-rising flour
- 1 cup whole buttermilk
How to make Chicken and Dumplings
Place the cooked, shredded chicken, chicken stock, celery soup, poultry seasoning, salt, pepper, tarragon, onion powder, and garlic powder in a large pot over medium-high heat and bring to a boil. I use this pot when I make my Chicken and Dumplings.
- Note- I seasoned each of the chicken breasts I cooked with 1 1/2 teaspoons of Weber’s Kick’N Chicken Seasoning and reduced the amount of poultry seasoning called for to 1 1/2 teaspoons and omitted the salt, pepper, tarragon, onion powder, and garlic powder.
- Also, in place of poultry seasoning, you can use 1/2 teaspoon each of ground sage, ground marjoram, ground thyme, and ground rosemary.
In a small bowl, combine flour and butter to form a paste. Whisk into the pot to thicken the broth.
Easy Homemade Dumplings:
In a medium bowl, cut the butter into the self-rising flour using a pastry blender (or you can use a food processor) until the mixture resembles cornmeal.
Mix the buttermilk into the flour mixture with a fork until it forms a soft biscuit dough.
Drop the dumpling batter into the boiling broth using an ice cream soup or a large table spoon. Immediately lower the heat to a gentle simmer and cover tightly. Let the meal simmer for 25 minutes without lifting the lid.
Uncover and gently stir with a wooden spoon. Let the simmering soup rest, uncovered, for at least 5 minutes to allow the broth to thicken.
Congratulations, your Chicken ‘n’ Dumplins (as Grandma called them) are ready to be served! Ladle the dish into bowls, making sure to include plenty of flavorful chicken soup. Garnish with fresh parsley or chopped green onions for a burst of freshness and color. Serve hot and enjoy the comforting flavors of this classic dish.
I know your family is going to love this easy dinner recipe because mine sure does!
Recipe Variations
You can try a few variations to add your own twist to this delicious recipe. Here are some ideas:
- Add vegetables: Feel free to add more vegetables, such as fresh or frozen peas, corn, or green beans. Simply add them to the pot along with the chicken and let them cook until tender.
- Creamier version: If you prefer a creamier broth, add a splash of heavy cream or half-and-half towards the end of the cooking process. This will give the dish a richer and more indulgent flavor.
- Spicier kick: If you like a bit of heat, add a pinch of cayenne pepper or a few dashes of hot sauce to the creamy chicken stew.
FAQs
Can I use pre-cooked chicken for this recipe?
Yes, you can use pre-cooked chicken if you have leftovers or prefer a shortcut. Shred or chop the cooked chicken and add it to the pot when you’re ready to cook the dumplings.
Can I freeze homemade chicken and dumplings?
Yes, you can freeze this dish. Let the stew dish cool completely, then transfer it to an airtight container or freezer bag. Label and date the container and store it in the freezer for up to 3 months.
When you’re ready to enjoy, thaw the chicken and dumplings in the refrigerator overnight, then reheat on the stove or in the microwave.
How long will this recipe keep?
Chicken and dumplings can be stored in an airtight container in the refrigerator for up to 4 days. Otherwise, it will keep in the freezer for up to three months.
Can I substitute cream of chicken soup in this recipe?
Yes, you can use pretty much any “Cream Of” soup for any other kind. The taste might be slightly different, but they are otherwise interchangeable.
More Chicken Recipes You’ll Love
Here are some more chicken comfort meals I think you’ll enjoy:
- Cheesy Chicken, Broccoli, and Rice Casserole
- Chicken Parmesan Gnocchi
- Chicken Noodle Casserole
- Chicken Divan
- Homemade Chicken Noodle Soup
- Chicken Alfredo Stuffed Shells
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Chicken and Dumplings
Ingredients
- 3 cups roughly chopped cooked chicken
- 52 ounces low sodium chicken broth or stock (3) 14-ounce cans
- 10.75 ounces cream of celery soup
- 2 teaspoons poultry seasoning
- 1 teaspoon salt
- ½ teaspoon freshly ground black pepper
- ½ teaspoon dried tarragon
- ½ teaspoon onion powder
- ¼ teaspoon garlic powder
- ¼ cup all-purpose flour
- 4 tablespoons salted butter room temperature
Dumplings
- ½ cup salted cold butter cubed
- 3 cups self-rising flour
- 1 cup whole buttermilk
Instructions
- Place the chicken, chicken stock, celery soup, poultry seasoning, salt, pepper, tarragon, onion powder, and garlic powder in a large pot over high heat and bring to a boil.
- In a small bowl, mix together the flour and butter to form a paste. Whisk into the pot to thicken the broth.
To Make the Dumplings
- Cut the butter into the flour, using a pastry blender or food processor, until the mixture resembles cornmeal.
- Using a fork, mix the buttermilk into the flour until it forms a soft dough.
- Using a 2-ounce ice cream scoop or tablespoon, drop the dough into the boiling broth. Immediately lower the heat to a simmer and cover tightly. Allow to simmer for 25 minutes without lifting the lid.
- Uncover and gently stir. Let rest, uncovered, for at least 5 minutes, to allow the both to thicken.
Cook’s Note:
- In place of poultry seasoning, you may use 1/2 teaspoon each of ground sage, ground marjoram, ground thyme and ground rosemary.
Notes
Nutrition
This post was originally published August 27, 2016. It has been updated in format and with pictures on October 11, 2023.
Melissa is a dear blogging friend who I met virtually a few years ago and hope to meet very soon in person. Her blog, Melissa’s Southern Style Kitchen, as well as her new cookbook, focuses on her love of family, her southern roots and the wonderful food that is close to her heart.
It’s a book of comfort food that’s sure to please your own family and it’s one that I highly recommend that you add to your collection. You can purchase it here on Amazon!
Here are some other recipes friends have made from Melissa’s cookbook:
- Southern Green Beans with Potatoes and Bacon
- Classic Hushpuppies
- Lemon Sour Cream Pound Cake
- Chocolate Honey Butter and the Best Buttermilk Biscuits
- Garlic Herb Parmesan Pull-Apart
What’s the verdict?
Melissa’s Chicken N’ Dumplins recipe is comfort food at its best. I’ll be saving to make again next time I’m in the mood for down-home comfort food!
When I’m tired of my usual soups and stews during cold weather, I know Chicken N’ Dumplins will be just right to warm us up on a chilly night. Melissa really hit it out of the ballpark with this one!
I can’t wait to keep indulging my inner wannabe Southerner and making even more of the recipes from Melissa’s new book. Don’t forget to grab your copy!
As always, all opinions expressed are my own and I appreciate your support of 365 Days of Baking and your support of Melissa’s Southern Style Kitchen as well.
Reprinted with express permission from Melissa Sperka, author of Melissa’s Southern Cookbook – Tried and True Family Recipes, The Countryman Press, a division of W. W. Norton & Company, New York, NY 2016. ISBN 978-1-58157-383-1
Comments & Reviews
Lynne thanks so much for such a beautiful post. Oh my heart, I’m delighted this was your first attempt at chicken-n-dumplins. It looks like a huge success! Thanks again ♥
You are most welcome, Melissa! It was absolutely delicious and all of the recipes in your book look absolutely amazing! Can’t wait to try more of them! I wish you much success with your book! <3
Chicken ‘N’ Dumplins looks delicious!!!!!
My family brags about my chicken and dumplings. But I have never used any of these spices or condensed soup to make Southern style chick-n-dumplings. Just salt and pepper added to chicken broth. This recipe looks more like some type of soup base with too much dough added.
My family really enjoyed this recipe. The perfect comfort food on a rainy day. Can’t wait to make it for my grandson.
I prefer using pieces of chicken not sheading it…like my mother did
I am so pleased with the results. Easy to follow recipe.
Sherry, thanks so much for letting me know and for your review! I’m so glad you love it as much as I do!