This easy homemade Chicken and Dumplings recipe hits the spot on cool days and is made from scratch, using simple ingredients.
Ready in about an hour, this Southern classic recipe is ready for dinner, a Sunday lunch, or great to take to a potluck.
Vintage soup recipes like this one, are delicious in the fall and winter months.
The warm broth combined with the tender chicken and dense dumplings, seasoned with everyday spices like garlic and onion, make this recipe a go-to for when you need something warm on the table or to even make for someone under the weather.
Love vintage classics like this one? These ham and beans and this easy chicken pot pie recipe are two recipes to keep on hand when you need comfort food.
Chicken and Dumplings Highlights
- Great for beginners: Don’t let these seem intimidating. This recipe is easy, and everyone will think you spent hours in the kitchen.
- Everyday ingredients: The ingredients used are simple and may even be ingredients that you have on hand. For instance, do you have cooked shredded chicken in the freezer? Or even rotisserie chicken broth saved for this type of recipe?
Key Ingredients
Here’s what you need to make this old-fashioned chicken and dumplings recipe:
Complete list of ingredients and amounts can be found in the recipe card below.
- Boneless, skinless chicken breasts – If you want to save some time, you can use a rotisserie chicken. Remove the meat from the carcass and shred it.
- Olive oil – Coconut oil, vegetable oil, or really any neutral cooking oil will work here.
- Cold butter – Shortening will also do the trick if needed and salted or unsalted works as well.
- Half and half – I have been known to use buttermilk instead. Whole milk will also work.
- Garlic – You can use 1-2 teaspoons of garlic powder instead.
- Chicken broth – you can make my homemade chicken broth if you don’t want to use storebought chicken broth.
How to Make Chicken and Dumplings
Full instructions can be found in the recipe card below.
1. Prep. Preheat the oven to 400°F and grease a baking dish with cooking spray or butter.
Other ways to cook chicken: Not a fan of baking the chicken breasts? You can try boiling chicken breasts but note that the spices will more than likely need to be added to the shredded chicken after it’s cooked so the spices carry over to the soup, instead of be left behind in the boiling water.
Recipe Tips
- Dutch oven size: An 8-quart Dutch oven was used here, but anything between 6 and 8 quarts will work.
- Add veggies. Saute chopped celery and carrots along with the garlic. Peas would also be a great addition. This is now similar to my Instant Pot Chicken and Dumplings recipe.
- Cook it all in a Dutch oven. Cook the chicken in a Dutch oven instead of in a baking dish. Remove the chicken, shred it, and set it aside. Then build the broth and boil the dumplings in the same Dutch oven.
Recipe FAQs
Flour, chicken broth, chicken breasts, baking powder, oil, butter, half and half, and a few everyday spices.
This recipe can be made in one pot as well. Simply cook the chicken in a dutch oven, then continue with the broth and dumplings, and then combine chicken, dumplings, and broth.
Chicken breasts work fantastic but you can also use any type of leftover chicken, such as a rotisserie chicken or even boiled chicken thighs.
Storing Tips
- To store. Allow the chicken and dumplings to cool completely before sealing them in an airtight container. You can store them in the fridge for up to 4 days or in the freezer for up to 3 months.
- To reheat. Thaw the leftovers (if applicable) and then transfer them to a pot. Reheat over medium-low heat, stirring occasionally. You can also heat individual servings in the microwave in 30-second intervals until warm.
- To freeze. Here’s how to freeze the individual components.
– For the dumplings: Arrange the dumplings in a single layer on a baking sheet lined with parchment paper and pop them in the freezer for a couple of hours to firm up. Load them into a freezer bag and freeze them for up to 3 months.
– For the chicken. Allow the shredded chicken to cool before sealing it in an airtight container and freezing it for up to 3 months.
– Reheating frozen chicken and dumplings: When you are ready to enjoy, allow the chicken to thaw and boil the dumplings in the flavorful broth just as you normally would. Just for a bit longer. Add the chicken to the mix and, voila! You’re done!
What to Serve with Chicken and Dumplings
This dish is great served alone but there’s also something so comforting about serving this with a side of bread, whether it’s homemade biscuits, cheesy pull-apart bread, or even this easy focaccia bread recipe.
A side salad is also a great side dish for that cool, crisp, contrast.
More Vintage Recipes
Recipe
Chicken and Dumplings
Ingredients
- 2 pounds boneless, skinless chicken breasts
- 2 Tablespoons olive oil
- 1 Tablespoon minced garlic
- ½ Tablespoon onion powder
- 1 teaspoon salt
- ½ teaspoon black pepper
- 10 cups chicken broth
- 3 cups all-purpose flour divided – plus more for rolling dough
- ½ teaspoon baking powder
- ¼ cup cold butter cubed
- ¾ cup half and half
- 1 Tablespoon cornstarch
Instructions
- Prep. Preheat the oven to 400°F and grease a baking dish with cooking spray or butter.
- Bake the chicken. Rub the 2 pounds boneless, skinless chicken breasts with 2 Tablespoons olive oil, 1 Tablespoon minced garlic, ½ Tablespoon onion powder, 1 teaspoon salt, and ½ teaspoon black pepper and arrange it in a single layer in the prepared baking dish. Bake for 25 minutes or until a meat thermometer inserted into the thickest part of the largest piece reads 165°F.
- Shred the chicken. Allow the chicken to rest for 5 minutes once cooked. Use two forks to shred the chicken. Set aside.
- Make the dumpling dough. In a large mixing bowl, whisk together 2 cups of flour and the ½ teaspoon baking powder. Work the ¼ cup cold butter into the flour mixture with a fork until crumbly (this can also be done in a food processor). Stir in the ¾ cup half and half Mix until the dough comes together into a cohesive ball. Don’t over-mix.
- Form dumplings. Place the dough on a lightly floured work surface and dust the dough with additional flour. Roll the dough into ¼ inch thick slab and cut it into 1-inch squares. In a large mixing bowl, toss the squares of dough with the remaining flour to coat.
- Add the broth. Pour the 10 cups chicken broth in a large dutch oven or pot and heat on high.
- Boil the dumplings. Bring the chicken broth to a rolling boil and reduce heat to medium high. Add the dumpling slices, one at a time, giving the contents of the pot a stir every few slices to keep the dumplings from sticking together. Boil for 15-20 minutes.
- Thicken (if necessary). If the broth isn’t thickening to your preferences (the flour coating on the dumplings should thicken it quite a bit), whisk together 1 Tablespoon cornstarch and 2 tablespoons of broth in a small mixing bowl and then whisk it into the rest of the broth. Continue to cook until thickened.
- Put it all together. Gently stir the shredded chicken into the dumplings.
- Serve. Turn the heat off and ladle the chicken and dumplings into bowls. Enjoy!
Notes
- Freezing Leftovers: Allow the chicken and dumplings to cool completely before sealing them in an airtight container. You can store them in the freezer for up to 3 months, in a freezer container.
- Dumplings: Arrange the dumplings in a single layer on a baking sheet lined with parchment paper and pop them in the freezer for a couple of hours to firm up. Load them into a freezer bag and freeze them for up to 3 months.
- Chicken: Allow the shredded chicken to cool before sealing it in an airtight container and freezing it for up to 3 months.
Nutrition
Nutritional information is based on third-party calculations and should be considered estimates. Actual nutritional content will vary with brands used, measuring methods, portion sizes and more.
Sadie says
We tried it today and it was really good. I didn’t actually have to add cornstarch and I made it dairy free by using Violife butter and oatmilk instead of half n half. Also added chopped onions, celery and carrots for some extra veggies. Will be making this again!
Jessica says
Thank you, Sadie! That sounds great, and I’m so glad you shared in case it’s helpful for someone else!