Homemade Chicken and Dumplings
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Easy Homemade Chicken and Dumplings Recipe just like granny used to make! Learn How To Make Chicken Dumplings 3 Ways: on the Stovetop, in the Crock Pot, and in the Instant Pot!
Chicken Dumplings – 2 Styles?
When I was a little girl, “chicken dumplings” meant one thing… Hearty chicken soup with small biscuit-like dumplings that were dumped into the broth. The little mounds of dough simmered in the soup to cook and to thicken the broth into a rich gravy.
This is the way my mom made Chicken and Dumplings. So of course, it was the right way.
However, after I met Lt. Dan I realized there was another way to make Chicken and Dumplings… With noodle-style dumplings.
These dumplings are rolled and cut into thick noodles that simmer and thicken the broth in the same way. Yet they have a totally different texture.
Drop Dumplings vs Noodle Dumplings
Drop-biscuit dumplings are puffy and almost bread-like in the center. They offer a little more textural variation to a Chicken Dumplings Recipe.
Noodle-style dumplings are soft and delicate, like fat homemade noodles. So this sort of Chicken and Dumplings tastes and feels like a thick version of Chicken Noodle Soup.
Is one better than the other?
No, in my opinion, it’s more a matter of preference. Both types are comforting, made with love, and melt in your mouth.
However, since I’ve already shared a Chicken and Dumplings Soup Recipe similar to my mom’s recipe, today we’re making the kind of Chicken with Dumplings Dan prefers, with dumpling noodles.
Homemade Comfort Food Recipe
This Easy Chicken and Dumplings Recipe is the version I learned to make after I married Lt. Dan and we moved to the south.
It has all the same ingredients as my mom’s chicken dumplings recipe, yet with slightly different proportions, and with a different dumpling preparation.
The dumpling dough is mixed, rolled, and cut into thick home-style noodles that are gently stirred into the hot broth.
Because the dumplings are thinner and more delicate than drop-style dumplings, you have to be careful not to stir the dumplings too much after adding them to the broth. You don’t want to break them into little pieces! You also don’t want to cook them too long, or they start to break down into the broth.
Yet other than mindful stirring and watching the time, this Chicken with Dumplings Recipe is easy to make and oh so comforting!
My kids agree with daddy, and love the taste and feel of the fat dumpling noodles.
Easy Chicken and Dumplings Ingredients
For the Chicken Soup Base:
- Boneless skinless chicken breasts and chicken thighs – I like to use both light and dark meat, but you could go with one or the other.
- Butter – To add richness and to sauté the veggies.
- Large Onion, Celery, and Carrots – For a deep zesty flavor.
- Fresh Thyme Leaves – To add a pop of herby essence. You could also use dried thyme.
- Bay Leaf – For a deeper herby note.
- Chicken Stock – The base of the gravy. (or chicken broth)
- Fresh Parsley – To add extra freshness at the end.
For the Dumplings:
- Flour – The base of the dumplings. Use all-purpose flour, or you can use gluten-free baking mix!
- Vegetable Shortening – A flexible fat source to make the dumplings soft and bendable. (I like the butter-flavored shortening.)
- Salt and pepper – Just a teaspoon to enhance the flavor.
- Baking Powder – For lift.
- Buttermilk – To soften the dough and add a twangy flavor.
How To Make Dumplings
- Start by mixing and combining flour with all dry ingredients and shortening with a pastry blender. This smashes the ingredients together into little clumps to make the dumpling batter.
- Then mix in the buttermilk to soften the dough and bring it all together.
- Roll the dough out into a large rectangle.
- Cut the dough into short-wide noodles. I like to cut them at an angle.
How To Make Our Chicken Dumplings Recipe From Scratch
- Sauté the veggies.
- Simmer the veggies, herbs, and chicken until the chicken cooks through.
- Take the chicken pieces out of the pot/dutch oven.
- Then make the dumplings as directed above and stir them into the soup, gently.
- Shred the chicken and stir it back into the pot. Turn off the heat. Done!
Get The Full (Printable) Homemade Chicken Dumplings Recipe Below. Enjoy!
Southern Chicken and Dumplings in the Crock Pot (Slow Cooker)
So you want to set-and-forget this recipe in your crockpot… No problem!
In the recipe below I’m showing you how to make this southern dish 3 ways.
- On the Stovetop
- In the Slow Cooker
- And in an Instant Pot (Electric Pressure Cooker)
The two main keys to making Crock Pot Chicken and Dumplings are:
A) You still need to sauté the onions on the stovetop so they soften and sweeten.
B) Don’t slow cook the noodles all day or they will disintegrate. Instead, slow cook the chicken soup all day, then stir the noodles in at the end. The chicken will be fork tender.
Instant Pot Chicken and Dumplings Recipe?
Oh yes, you can also make Southern Homemade Chicken in Dumplings in the Instant Pot.
The biggest thing to remember here, is that depending on the size of your electric pressure cooker, the full recipe may not fit!
If you have an Instant Pot that is smaller than 6 quarts, be sure to use our recipe form servings slider to adjust the recipe to fit your pot.
Using the Instant Pot, you can even add frozen chicken pieces to the pot. It takes 8 minutes to pressure cook thawed chicken and just 11 minutes to pressure cook frozen chicken.
That’s right, you can also make gluten-free dumplings using gluten-free 1-to-1 baking flour mix, instead of wheat flour.
One thing to consider: Like store-bought gluten-free dried pasta, the noodle-style dumplings do not hold up quite as well as they do when made with standard all-purpose flour.
So just be sure to serve this right away, before the dumplings have time to break apart.
However, the drop-biscuit style dumplings do hold up pretty well when made gluten-free! Therefore, you can make this exact recipe (with GF flour), then drop little clumps of the dough into the soup base, instead of rolling and cutting it.
Frequently Asked Questions
Can I freeze this recipe?
You can freeze chicken and dumplings in an airtight container for up to 6 months. Then thaw (completely) at room temperature, before reheating, so as to not break the dumplings apart.
Reheat on the stovetop over medium heat.
How long do the leftovers last?
You can store this recipe in an airtight container in the fridge for up to 5 days.
What should I do if the soup does not thicken?
Usually, the base thickens with time as a small amount of flour from the dumplings simmers into the broth. If needed, you can coat the dumplings in extra flour before adding them in.
Why Did My Homemade Dumplings Disintegrate?
Most likely, you simmered them way too long, or you stirred them too much. Once the dumplings are cooked through, turn off the heat, and be mindful to only stir the pot gently as needed.
MORE COMFORTING SOUTHERN RECIPES
- Southern Cathead Biscuits Recipe
- Orangeade Recipe
- Tomato Slab Pie Recipe
- Cheesy Squash Casserole Recipe
- Easy Jambalaya Recipe
- Oven “Fried” Pickles Recipe
Check the printable recipe card below for the nutrition information including calories, carbohydrates, protein, cholesterol, sodium, and fiber percentages.
Homemade Chicken and Dumplings Recipe
For the Chicken Soup:
- 3 pounds boneless chicken thighs and breasts
- 1/4 cup butter
- 1 large onion, peeled and chopped
- 1 1/2 cups chopped celery
- 1 1/2 cups chopped carrots
- 1 tablespoon fresh thyme leaves (1 teaspoon dried)
- 1 whole bay leaf
- 8 cups chicken stock
- 3 tablespoons chopped parsley
For the Dumplings:
- 2 cups all-purpose flour
- 1/2 cup vegetable shortening (I like the butter flavored.)
- 1 teaspoon salt
- 1/2 teaspoon baking powder
- 3/4 cup buttermilk
- STOVETOP INSTRUCTIONS: Set a large 6-8 quart pot over medium heat. Add the butter and onions. Stir and sauté for 3-4 minutes. Then stir in the celery and carrots and sauté another 2-3 minutes.
- Add the chicken pieces, thyme, bay leaf, and broth to the pot. Season with 1 teaspoon salt and 1/2 teaspoon ground pepper. (Reserve the parsley for later.) Stir and bring to a boil. Then lower the heat to simmer, and cover. Cook for 20-25 minutes.
- Dumpling Prep: Meanwhile, set out a medium mixing bowl for the dumplings. Add the flour, shortening, salt and baking powder. Use a pastry blender (or large fork) to mash the mixture together until it resembles oatmeal. Then mix in the buttermilk, until the mixture is mostly smooth.
- Dump the dough out onto a floured work surface. Roll the dough out into an even sheet 1/8 – 1/4 inch thick. Use a pizza cutter (or knife) to cut the dough into 1 X 1 1/2 pieces. They should look like thick wide noodles.
- Once the chicken is cooked through, use tongs to remove the chicken pieces from the broth. Add the dumplings to the broth, a handful at a time, stirring gently in between so they don't stick together. Simmer the dumplings for 8-10 minutes, uncovered. (Try not to stir too much, or you will break up the dumplings.)
- While the dumplings are cooking, use two forks to shred the chicken pieces. Place the shredded chicken back into the pot, along with the parsley. Stir, taste, and add salt as needed. Once the broth has thickened into gravy, turn off the heat and serve!
- CROCK POT INSTRUCTIONS: To make chicken dumplings in the slow cooker, still start by sautéing the onions in butter on the stovetop. Then pour the butter and onions in a large 6+ quart crock pot. Add the vegetables, all herbs, chicken pieces, broth, 1 teaspoon salt and 1/2 teaspoon ground pepper to the slow cooker. Cover and cook for 8-10 hours on low, or 5-6 hours on high.
- About 30 minutes before dinner, remove the chicken pieces from the broth. Then mix and cut the dumplings as directed in step 3 and 4. Stir them into the simmering broth, cover, and let them cook 10-15 minutes.
- While the dumplings are cooking, use two forks to shred the chicken pieces. Place the shredded chicken back into the pot. Stir, taste, and add salt as needed. Once the broth has thickened into gravy, turn off the heat and serve!
- INSTANT POT INSTRUCTIONS: To make this recipe in the Instant Pot you will need at least the 6 quart IP. Or you can use the servings slider above to adjust the ingredients to half the recipe for small pots.
- Turn the Instant Pot on Sauté and add the butter and onions. Sauté for 2-3 minutes. Then add the chicken pieces, celery, carrots, thyme, bay leaf, and broth to the pot. Season with 1 teaspoon salt and 1/2 teaspoon ground pepper. Lock the lid into place set on Pressure Cook High for 8 minutes.
- Meanwhile, mix and cut the dumplings as directed above in step 3 and 4.
- Once the IP timer goes off, perform a quick release. When the steam valve button drops you can safely open the lid. Remove the chicken pieces with tongs.
- Set the IP back on Sauté and stir in the dumplings. Let them simmer for 8-10 minutes. While they are cooking, use two forks to shred the chicken pieces. Then stir the shredded chicken and parsley into the dumplings. Taste and add seasoning as needed.
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Love this recipe!! Best chicken and dumplings that I’ve ever made!!
Could the dumplings be made in bulk and frozen for future use?
Sure, they can! You can even stir them into the broth frozen. :)
Very tasty! I made chicken stock in my Instant Pot the night before making this and then finished it the next day on the range top. I did not have butter flavored shortening so used half shortening and half butter. The dumplings were tender and the broth full of flavor. I will make this again.
This is by far the best chicken and dumplings recipe I’ve ever made. The buttermilk is a game changer and makes for the most tender and flavorful dumplings! Thank you for sharing! Adding to our winter weekend dinner rotation!
Are these like “slick” dumplings or more like a combination of “slick” and biscuit-type dumplings? My grandma always rolled out “slick” dumplings that were more like thick noodles which I love, my husband however likes the biscuit type. Thanks.
This tasted great. it was the first time ive ever made chicken and dumplings. It was so good the bf asked what size ring i wear so….def a winner.
I made this… it was delicious! I added 1/2 c heavy cream at the end. Then rolled several Refrigerated Grand Buttermilk Biscuits together to make one big ball then rolled out on a floured surface to 1/8″ thick and cut into diagonal 2 inch strips. Dropped on top of all the stew and cooked at Simmer for 8-10 minutes.. So easy and delicious! Used rotisserie chicken, too.❤
Really good dumplings….I added about 1 cup of heavy crea to the broth itself at the end before I made the dumplings. Highly recommend.
Ok I thought you made the dumblings with bisquick. Know I’m confused. The soup and broth tastes amazing but I’m nervous about the dumplings.
It was delicious, I leave everything in the pot and drop the dumplings in on top, simmer then serve.
I made this twice and it’s the best recipe..note that the 2nd time I made the dumplings with regular Crisco and I absolutely can tell the difference. Butter flavored is the best!
All I am going to say is DELICIOUS!
I want to make these for Christmas can you make any part of this recipe ahead of time? Would I freeze or could I do any the night before and just refrigerate? Help😆
Yes, you can! You can make the chicken stew portion 2-3 days in advance and rewarm it, before adding the dumpings. You could also make the dumplings a day ahead and add them to the stew when ready to serve. Be sure to lay them on parchment paper-lined baking sheets and cover with plastic. You can also make them further in advance if you want to freeze them. Freeze the dumplings flat, then place them in freezer zip bag and store until ready to use. You can add them to the stew frozen, and simmer for 10-15 minutes.
Thank you so much for the information Merry Christmas
The dumplings are so easy and fun to make, but most importantly they melt in your mouth and taste just like butter.
The ads are at the top,then the bottom back and forth. I lost interest because the pop ups were over kill
Hi this is traditionally the Pennsylvania Dutch Chicken pot pie they also make a Slippery Beef pot pie.. . the one with crust and baked is called a Chicken Stew Pie…all veggies with a rue and chicken home made pie crust…
I actually just watched Tyler Florence on the Food Network make dumplings, too. It must be a sign that I should make some dumplings!
Thank you for this recipe!
Ok first off I NEVER leave recipe reviews so this says a lot. Second, I make chicken and dumplings about 3-4 times a year, trying various recipes and this is the absolute best recipe I have ever used! The dumplings are so easy and fun to make, but most importantly they melt in your mouth and taste just like butter. Do not skimp on the butter flavored shortening! 10 stars!
I love chicken and dumplings. Thanks for the recipe.
I love chicken and dumplings. Thanks for this recipe.
I used Refrigerated Pillsbury Grands Buttermilk Biscuits and rolled them all in a big ball then rolled 1/8″ inch thick on floured surface , then 2 inch diagonal strips. Then added to top of stew. They were perfect! And I’m very picky. Enjoy! So easy..
Oh, this looks so good. It’s chilly and rainy in New York today and I’d love to have a bowl of this right now! I actually just watched Tyler Florence on the Food Network make dumplings, too. It must be a sign that I should make some dumplings!
Typically the dumplings taste better the next day. In Delaware we call them slippery dumplings and make them bigger that hers. I’ve done both and they always taste better the next day to me.
Could I use frozen dumpling noodles ,such as Reames, or Mary’s “….hope so, as I need a short cut to making my own!
Sure you can! Happy Cooking! :)
I’m thinking of making this tonight. 2 questions:
I have healthy lard. Same consistency as shortening. You think that will work?
Also, I usually don’t do well with dumplings. I had read to drop them in BOILING broth. Sounds like your broth is just “simmering”? That works?
Thanks! I hope I hear back soon since I want to make tonight!
You can absolutely use lard! The simmering broth is just a low boil. The key is to not over-cook them, or they will start to disintegrate. Happy Cooking!
I finally found an easy and great recipe. My husband loved it.
I made this for dinner and it was excellent. The dumplings came together effortlessly and they were so nice and tender. My husband is a dumpling connoisseur and absolutely loved it. My favorite Chicken and Dumpling recipe without question. Thank you for this recipe.
**Attention vegans, vegetarians and those with lactose allergies** I easily adapted this recipe and it was fantastic! My husband has a lactose allergy and I’m vegetarian so I’m always making modifications to recipes to accommodate both of us. I recently discovered that Better Than Bouillon makes a vegetarian chicken stock and it’s fantastic. I pretty much followed the recipe to a T but I used Earth Balance instead of butter, soy milk (I made soy butter milk by adding a little lemon juice to it)instead of butter milk. Omitted the chicken thighs and added a little extra veggies. You can also add chicken to your portion after if you like. We’ll definitely be making this again soon!
This is a very good recipe. It came together quick and easy. Who does not love to chop fresh veggies.
I made this with turkey stock instead of chicken and BOMB! I feel like it gave it more flavor. I also made some southern cornbread with this. Placed cornbread in bowl and then added the chicken and dumplings on top and needless to say rave reviews by the family. They loved it!!
Does this recipe freeze well?
Yes, you can freeze it in an airtight container for up to 6 months. Then thaw (completely) at room temperature, before reheating, as to not break the dumplings.
Could I make the noodles ahead and freeze them for a later time?
Sure! Great idea. :)
Can I make the dumplings with butter instead of the shortening?
You can! Let me know how it turns out. :)
I made this today and not only was it really easy, but it was the best chicken and dumplings that has passed these lips. I am definitely making this again and again.
My first time making dumplings. So good my husband loved it but I couldn’t get the broth to thicken! What should I do ?
Usually, the base thickens with time as a small amount of flour from the dumplings simmers into the broth. If needed, you can coat the dumplings in extra flour before adding them in.
I’ve never made dumplings before, so this was a first for me. Very quick and easy to prepare and they rose up lovely in my casserole dish. Nice and fluffly and light to eat. Will use again. Thanks
Glad I found “You”
This is absolutely delicious. I went to the grocery to pick up the items I needed anxious waiting! I’ve watched the video and followed each step. I’m definitly added this to my recipe book. Thank you again! I’m eating it right now!
Yes I do love this recipe and would kindly ask if you could send me a copy of the recipe to me.
This is pure comfort food! Going to make this weekend for my son when he gets home from college.
I love how comforting this is! Such a delicious meal!
This looks so delicious!
Delicious! I love the fresh thyme in here. The dumplings are incredible! And go perfectly with the broth. Going to have to put this on the regular rotation at my house!
love this recipe!
Another delicious recipe! This is the ultimate comfort food, thank you!
This is pure comfort food at its finest. Thank you for giving me so many options to prepare it. I’ve been trying to use my Instant pot more.
Love these dumplings! This is what I think of when I think chicken and dumplings. Pure comfort food!
Made this in the InstaPot. Very good! For a family of 3 or 4, the yield was perfect if you want leftovers. The only deviation I made was switching 1 Tbsp of fresh thyme for 1 tsp of dried (to save time). Was still great. Thank you!