Cozy Homemade Chicken and Dumplings Recipe

If you’re craving a comforting, hearty meal to warm you up, this homemade chicken and dumplings recipe is just the thing. Packed with tender chicken, fluffy dumplings, and a flavorful broth, this dish is a classic that never goes out of style. Whether you’re making it for your family, a potluck, or simply to enjoy a quiet evening at home, this recipe will deliver that nostalgic, home-cooked goodness we all love.

Ingredients

For the broth:

• 1 (3-5 lb) stewing chicken
• 3 sprigs parsley
• 3 stalks celery
• 1 carrot, sliced
• 1 onion, diced
• 3 tablespoons parsley
• 3 tablespoons basil
• Salt and pepper to taste

For the dumplings:

• 1 cup milk
• 1 egg, beaten
• 1 1/2 cups flour
• 2 heaping teaspoons baking powder
• 1 teaspoon salt
• 1 teaspoon sugar

Instructions

1. Prepare the Broth:

1. Place the chicken in a Dutch oven and cover with water.
2. Add parsley sprigs, celery, basil, carrot, onion, salt, and pepper.
3. Bring the pot to a boil and boil for 5 minutes. Reduce the heat to a simmer and cook for 2 hours or until the chicken is tender. Add more water as needed to ensure the chicken remains covered.
4. Remove the chicken and vegetables from the broth. Set aside.
5. Bring the broth back to a gentle boil.

2. Debone the Chicken:

1. Carefully remove the meat from the bones and shred it into bite-sized pieces. Set aside.

3. Make the Dumplings:

1. In a mixing bowl, sift together the flour, baking powder, salt, and sugar.
2. In a separate bowl, whisk together the milk and beaten egg.
3. Combine the milk mixture with the dry ingredients and mix until a soft dough forms.

4. Cook the Dumplings:

1. Drop tablespoons of the dumpling dough into the boiling broth.
2. Cover the pot tightly and cook for 15 minutes. Do not peek during this time to ensure the dumplings cook properly.

5. Assemble the Dish:

1. Add the shredded chicken and reserved carrot slices back into the pot with the dumplings.
2. Garnish with freshly chopped parsley and serve hot.

How to Freeze Leftovers

1. Allow the dish to cool completely.
2. Transfer the chicken and dumplings into an airtight, freezer-safe container or a resealable freezer bag. Be sure to leave a bit of space for expansion as it freezes.
3. Label the container with the date and freeze for up to 3 months.

How to Reheat

1. Stovetop: Place the dish in a pot and heat over medium-low heat, stirring occasionally until warmed through. Add a splash of water or broth if it’s too thick.
2. Microwave: Transfer a portion to a microwave-safe dish. Cover and microwave on medium power in 1-2 minute increments, stirring in between, until heated through.

This homemade chicken and dumplings recipe is a timeless dish that’s easy to freeze and reheat, making it perfect for meal prep or enjoying comfort food anytime. Share your experiences in the comments below and let us know how this dish brought warmth to your table!

Cozy Homemade Chicken and Dumplings Recipe

This cozy and comforting recipe for homemade chicken and dumplings features tender stewing chicken simmered with fresh vegetables and herbs to create a rich, flavorful broth. Fluffy dumplings, made from a simple mixture of milk, egg, flour, and herbs, are cooked directly in the broth to soak up the savory flavors. Once the chicken is deboned and shredded, it’s combined with the dumplings and broth for a hearty dish that's perfect for any occasion.

The recipe also includes tips for freezing leftovers and reheating, making it a great meal prep option. Whether served fresh or warmed up later, this timeless classic is guaranteed to bring warmth and nostalgia to your table.

Print Recipe Pin Recipe

Course Main Course

Cuisine Southern Cooking

Servings 0

Ingredients

  

For the broth:

• 1 3-5 lb stewing chicken
• 3 springs parsley
• 3 stalks celery
• 1 large carrot, sliced
• 1 large onion, diced
• 3 tbsp parsley
• 3 tbsp basil
• salt and pepper to taste

For the dumplings:

• 1 c milk
• 1 large egg, beaten
• 1 1/2 c flour
• 2 tsp baking powder
• 1 tsp salt
• 1 tsp sugar

Instructions

 

Prepare the broth:

• Place the chicken in a Dutch oven and cover with water.
• Add parsley sprigs, celery, basil, carrot, onion, salt, and pepper.
• Bring the pot to a boil and boil for 5 minutes. Reduce the heat to a simmer and cook for 2 hours or until the chicken is tender. Add more water as needed to ensure the chicken remains covered.
• Remove the chicken and vegetables from the broth. Set aside.
• Bring the broth back to a gentle boil.

Debone the Chicken:

• Carefully remove the meat from the bones and shred it into bite-sized pieces. Set aside.

Make the Dumplings:

• In a mixing bowl, sift together the flour, baking powder, salt, and sugar.
• In a separate bowl, whisk together the milk and beaten egg.
• Combine the milk mixture with the dry ingredients and mix until a soft dough forms.

Cook the Dumplings:

• Drop tablespoons of the dumpling dough into the boiling broth.
• Cover the pot tightly and cook for 15 minutes. Do not peek during this time to ensure the dumplings cook properly.

Assemble the Dish:

• Add the shredded chicken and reserved carrot slices back into the pot with the dumplings.
• Garnish with freshly chopped parsley and serve hot.

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