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Cozy Chicken and Dumplings from Scratch

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A warm, comforting homemade chicken and dumplings recipe featuring tender chicken simmered in flavorful broth and fluffy dumplings made from scratch. Perfect for cozy evenings and nostalgic meals.

Ingredients

Scale
  • 1 whole chicken (about 3–4 lbs / 1.4–1.8 kg), cleaned and quartered (or bone-in, skin-on chicken thighs)
  • 10 cups (2.4 L) water
  • 2 medium carrots, peeled and sliced
  • 2 celery stalks, sliced
  • 1 medium onion, quartered
  • 3 garlic cloves, smashed
  • 2 bay leaves
  • Salt and freshly ground black pepper, to taste
  • Fresh thyme sprigs (about 3) or 1 tsp dried thyme
  • Fresh parsley, chopped (for garnish)
  • 2 cups (250 g) all-purpose flour
  • 1 tbsp baking powder
  • 1 tsp salt
  • 1 cup (240 ml) whole milk (or dairy-free milk)
  • 3 tbsp unsalted butter, melted and slightly cooled
  • Optional: 1 tbsp fresh chopped chives or parsley

Instructions

  1. Place the quartered chicken into a large stockpot and cover with 10 cups (2.4 L) of water. Add carrots, celery, onion, garlic, bay leaves, and thyme. Season lightly with salt and pepper. Bring to a gentle boil over medium-high heat, then reduce to a simmer.
  2. Skim off any foam or impurities that rise to the surface during the first 10 minutes to keep the broth clear. Simmer uncovered for about 1 hour, or until the chicken is fully cooked and tender.
  3. While the broth simmers, prepare the dumpling dough: In a medium bowl, whisk together flour, baking powder, and salt. In a separate small bowl, combine milk and melted butter. Pour wet ingredients into dry and stir gently until just combined. Fold in fresh chopped herbs if using.
  4. Once the chicken is tender, carefully remove it from the pot with tongs or a slotted spoon and set aside to cool slightly. Discard bay leaves and large vegetable pieces if desired.
  5. Remove skin and bones from the chicken and shred the meat into bite-sized pieces. Return shredded chicken to the pot.
  6. Bring the broth back to a gentle simmer. Drop spoonfuls (about 1.5 tbsp each) of dumpling dough onto the surface of the simmering broth, spacing them evenly.
  7. Cover the pot tightly with a lid and let dumplings cook for 15 minutes without lifting the lid. After 15 minutes, uncover and check that dumplings are puffed and springy. Cook an additional 5 minutes uncovered if needed.
  8. Taste the broth and adjust salt and pepper as needed. Add chopped fresh parsley for garnish.
  9. Ladle the chicken, dumplings, and broth into bowls and serve hot.

Notes

Use fresh baking powder for fluffy dumplings. Simmer broth gently to keep it clear and prevent dumplings from falling apart. Do not overmix dumpling dough to avoid toughness. Skim foam early for a clean broth. Dumplings cook best covered to trap steam. Leftovers keep well refrigerated for up to 3 days; reheat gently to avoid tough dumplings. Dumplings freeze less well; freeze broth and chicken separately for longer storage.

Nutrition

Keywords: chicken and dumplings, comfort food, homemade dumplings, cozy recipe, easy chicken recipe, from scratch, family recipe

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