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Homemade Chicken and Dumplings
5 from 24 votes

Homemade Chicken and Dumplings

Homemade Chicken and Dumplings combines roasted chicken, a vegetable-filled broth, and soft dumplings made from baking powder and butter-enhanced dough. The recipe involves making or using seasoned chicken broth, roasting chicken breasts to shred for filling, then cooking vegetables and dumplings together in the broth, creating a hearty, comforting soup.

Prep Time
20 mins
Cook Time
30 mins
Additional Time
12 hrs
Total Time
12 hrs 50 mins
Servings: 8 people
Calories: 299 kcal
Course: Appetizer, Soup
Cuisine: American

Ingredients

Do Ahead - Chicken Stock and Roasted Chicken
  • chicken broth
  • 2 large chicken breast bone-in, skin on
  • 1 tablespoon olive oil
  • salt
  • black pepper
For the Soup
  • 7 cups chicken broth
  • 4 tablespoon butter unsalted
  • 1 medium onion chopped, about 1 cup
  • 2 talks celery sliced, about 1 cup
  • 2 medium carrot peeled and thinly sliced, about 1 cup
  • ¼ cup all-purpose flour
  • 1½ teaspoon salt
  • ½ teaspoon black pepper
For the Dumplings
  • 1½ cups all-purpose flour
  • 3 teaspoon baking powder
  • 2 tablespoon flat-leaf parsley chopped, plus extra for garnish (if desired)
  • ½ teaspoon salt
  • 2 tablespoon butter unsalted, cut into small pieces and chilled
  • ½ cup milk whole
  • 1 egg lightly beaten

Instructions

Do Ahead
    Cup of Yum
  1. Prepare the chicken broth (link in Ingredients). Chill in the fridge, preferably overnight. The next morning, use a spoon to remove the congealed fat on the surface of the broth.
  2. To roast the chicken, preheat your oven to 350°F.
  3. Brush the breasts with olive oil, and then liberally season with salt and pepper. Place the chicken on a baking sheet lined with a baking rack. Roast in the oven until an internal temperature of 165°F is reached. Remove from oven and let rest until cool enough to handl.
  4. Remove the skin from the breasts and then use your fingers to pull the meat from the bones. Roughly chop the chicken and set aside until ready to use.
Prepare the Soup
  1. Heat the chicken broth in a pot (or stock pan) until heated through.
  2. Melt the butter over medium heat in a Dutch oven, or pot.
  3. Add the onion, celery, and carrots. Cook, stirring often until tender, about 6 to 8 minutes.
  4. Add the flour and stir for 1 to 2 minutes.
  5. Add the heated chicken broth and stir until slightly thickened, about 5 minutes. Add the roasted chicken and season with salt (1½ tsp) and pepper (½ tsp).
  6. Let simmer gently as you make the dumplings.
Make the Dumplings
  1. In a large bowl, whisk together the flour, baking powder, parsley, and ½ teaspoon of salt.
  2. Add the cubed butter, and, using a pastry cutter, or the ends of two forks, work the butter into the dry ingredients until the mixture has the texture of small peas.
  3. Add the milk and egg and then use a fork to incorporate until a batter just comes together. Use the heel of your hands to gently knead the dough, until a soft ball is formed.
  4. Drop heaping spoonfuls (roughly the size of a golf ball) of the dough into the simmering soup.
  5. Reduce the heat to low, cover, and cook until the dumplings are fluffy...about 15 minutes. Serve at once, or cover, and serve within 30 minutes. Garnish with additional chopped parsley, if desired.

Notes

  • Watch the accompanying video for step-by-step guidance on preparation techniques.
  • Store leftover finished soup covered in the fridge for up to five days; reheat gradually over medium heat.
  • The soup freezes well for up to two months, retaining flavor and texture.
  • If not making homemade stock, a whole chicken can be simmered with vegetables for about 2 to 2½ hours to make broth and shredded meat.

Nutrition Information

Calories 299kcal (15%) Carbohydrates 26g (9%) Protein 18g (36%) Fat 14g (22%) Saturated Fat 6g (30%) Polyunsaturated Fat 1g (6%) Monounsaturated Fat 4g (20%) Trans Fat 0.4g (20%) Cholesterol 85mg (28%) Sodium 1468mg (61%) Potassium 562mg (12%) Fiber 2g (8%) Sugar 3g (6%) Vitamin A 3016IU (60%) Vitamin C 4mg (4%) Calcium 119mg (12%) Iron 2mg (11%)

Nutrition Facts

Serving: 8 people

Amount Per Serving

Calories 299

% Daily Value*

Calories 299kcal 15%
Carbohydrates 26g 9%
Protein 18g 36%
Fat 14g 22%
Saturated Fat 6g 30%
Polyunsaturated Fat 1g 6%
Monounsaturated Fat 4g 20%
Trans Fat 0.4g 20%
Cholesterol 85mg 28%
Sodium 1468mg 61%
Potassium 562mg 12%
Fiber 2g 8%
Sugar 3g 6%
Vitamin A 3016IU 60%
Vitamin C 4mg 4%
Calcium 119mg 12%
Iron 2mg 11%

* Percent Daily Values are based on a 2,000 calorie diet.