Description

This easy homemade Chicken and Dumplings recipe features a tender whole chicken simmered to create a flavorful broth, combined with fluffy scratch-made dumplings for a comforting Southern classic. With just 6 main ingredients plus salt and pepper, it’s a simple, hearty fall soup perfect for family meals.

Ingredients

Scale

Chicken Soup Base

1 (3lb) whole chicken (1.5kg)
2 1/2 quarts of water, or enough to cover the chicken by 2 inches (1800g)
1 medium onion, diced (200g)
Salt and black pepper, to taste
1/2 teaspoon poultry seasoning (or rubbed sage, thyme, or parsley)

Dumplings

2 cups all-purpose flour (sub 00 flour, cake flour, or whole wheat flour) (240g)
1 tablespoon baking powder (15g)
1 1/4 teaspoon kosher salt (6g)
Freshly ground black pepper, to taste
1 cup whole milk, heated until warm (245g)*
3 tablespoons unsalted butter, melted (45g)

*You may need up to 1/3 cup more milk depending on the flour type used.

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Instructions

Make the chicken soup base: Add the diced onion and whole chicken to a large pot, then pour in 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—do not boil. Simmer for about 1 hour or until the chicken is tender and cooked through, skimming off any foam from the top. Remove the chicken to a plate and continue simmering the broth uncovered to reduce and concentrate the flavor.
Debone the chicken: After letting the chicken cool for 5 to 10 minutes, remove the skin, then shred or chop the meat into bite-sized pieces. Set aside while you prepare the dumplings.
Make the dumpling dough: In a bowl, whisk together flour, baking powder, salt, and black pepper. Melt the butter in a small pot and add the warm milk, heating gently over medium until hot but not boiling. Add the milk and butter mixture to the flour mixture and gently stir with a fork until just combined; avoid overmixing to keep dumplings tender.
Cook the dumplings: Return the shredded chicken to the simmering soup and adjust seasoning as needed. Using a portioning scoop or spoons, drop the dumpling dough into the gently simmering soup in small spoonfuls. Cover with a lid and steam the dumplings over low simmer for 15 minutes until cooked through and fluffy. Serve piping hot and enjoy!

Notes

This recipe is a classic Southern Chicken and Dumplings dish, known for simplicity and comfort with just 6 main ingredients plus basic seasonings.
The dumplings remain tender and fluffy by avoiding overmixing the batter.
The broth is simmered slowly to develop a rich, concentrated flavor, making this an ideal fall comfort food.
If using different flour types, you may need to adjust the milk amount slightly for the dough consistency.
Skim the foam while simmering the chicken to keep the broth clear and clean-tasting.
This recipe yields 8 to 10 servings, perfect for feeding a family or meal prepping for leftovers.

Nutrition

Serving Size: 1/8 of recipe
Calories: 350 kcal
Sugar: 3 g
Sodium: 600 mg
Fat: 12 g
Saturated Fat: 5 g
Unsaturated Fat: 6 g
Trans Fat: 0 g
Carbohydrates: 35 g
Fiber: 2 g
Protein: 30 g
Cholesterol: 85 mg