Save Recipe

Sign in and save recipe to your profile.

Sign In
Get free recipes sent straight into your inbox!

This easy Chicken and Dumplings Recipe is just like mom used to make! This recipe will teach you how to make chicken and dumplings that’s full of old fashioned homemade goodness. 

A ladle of Easy Chicken and Dumplings with cubes of chicken, sliced carrots and dumplings

Chicken and Dumplings is a classic American comfort food. It consists of a chicken and vegetable soup base, topped with a biscuit dough dumpling. You can find a wide variety of methods and preparations out there for chicken and dumplings, particularly when it comes to the dough for the dumpling itself.

  • Drop Biscuit vs. Flat Noodles

    Dumplings vary from being flat and noodle like, to being more like a drop biscuit. This will depend on your region and personal preferences. This particular recipe uses the drop biscuit type dough. It’s a simple dough with only a handful of ingredients. Buttermilk is used to interact with baking powder to form a puffy dumpling. The dough is dropped into the simmering liquid in various sizes for a rustic, homestyle look.

  • How do you make chicken and dumplings from scratch?

    For a true from scratch chicken and dumplings recipe, you’ll want to use a whole chicken that you have butchered up into individual pieces (IE breasts, wings, thighs, drumsticks). Sear those in some olive oil at the beginning of the recipe. Once seared, remove them from the pan and continue with the recipe. Because you seared the chicken and have the whole chicken in there, you can use water instead of chicken broth, as the chicken itself will create it’s own chicken broth. You will need to simmer your broth for much longer, 45 minutes to 1 hour, in order to make sure you chicken is cooked through. The disadvantage of using a whole chicken is that the skin and bones will need to be discarded. This, along with the searing, adds additional work and cooking time.

  • How do you thicken up chicken and dumplings?

    If you want to thicken the soup base on your chicken and dumplings, you’ll need to do it BEFORE you add in your dumplings. Take about 1/3 cup of the liquids and place it into a bowl. Whisk 2 teaspoons of cornstarch into this liquid. Once the mixture is smooth, pour it back into the soup pot and stir in. Then, you are ready for dumplings. The soup base will thicken as the dumplings cook.

This easy Chicken and Dumplings Recipe is just like mom used to make! This recipe will teach you how to make chicken and dumplings that's full of old fashioned homemade goodness. 

Watch the video below where Rachel will walk you through every step of this recipe. Sometimes it helps to have a visual, and we’ve always got you covered with our cooking show. You can find the complete collection of recipes on YouTube, Facebook Watch, or our Facebook Page, or right here on our website with their corresponding recipes.

A bowl of chicken and dumplings with chicken, carrots, celery and dumplings
A ladle of Easy Chicken and Dumplings with cubes of chicken, sliced carrots and dumplings
This easy Chicken and Dumplings Recipe is just like mom used to make! This recipe will teach you how to make chicken and dumplings that's full of old fashioned homemade goodness.
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
  • 1 tablespoon olive oil
  • 3 celery ribs sliced
  • 3 carrots diced
  • 1 white onion diced
  • 3 cloves minced garlic
  • 3 boneless skinless chicken breasts
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 8 cups chicken broth


  • 2 cups all-purpose flour
  • 3 teaspoons baking powder
  • 1 teaspoon salt
  • 1 cup buttermilk
  • 2 tablespoons melted butter
  • Heat a large dutch oven pot over medium high heat. Add in olive oil and heat through, 1 minute. Add in celery, carrots, and onion and saute 5 minutes, or until onions are soft and translucent. Stir in garlic and cook 1 minute more.
  • Add in chicken breasts and season with salt and pepper. Pour in chicken broth. Bring to a boil and boil 20 minutes, or until chicken is cooked through and easily shreds with a fork. Shred chicken directly in pot, or remove to a cutting board, shred, and return to soup.
  • Make the dumplings by whisking together flour, baking powder and salt in a mixing bowl. Slowly pour in buttermilk and stir to combine. Drop by the spoonful directly into the soup. Cover and let simmer 20 minutes. Serve hot.


Calories: 338kcal | Carbohydrates: 41g | Protein: 19g | Fat: 10g | Saturated Fat: 3g | Cholesterol: 50mg | Sodium: 2103mg | Potassium: 942mg | Fiber: 2g | Sugar: 4g | Vitamin A: 5385IU | Vitamin C: 26.9mg | Calcium: 186mg | Iron: 3.1mg
Course: Main Dish, Soup
Cuisine: American
Keyword: Chicken and Dumplings

27 Comment threads
13 Thread replies
Most reacted comment
Hottest comment thread
34 Comment authors
newest oldest most voted
Notify of

5 stars
I’ve used this recipe many times and we absolutely love it. Typically I double it and we’ll eat on it for about a week, leaving coworkers envious of our lunch bags. Thank you for making dinner easy and delicious!


5 stars
Delicious! I also added bay leaves and fresh rosemary into the broth. Also some other vegetables like peas and mushroom and thickened it with some cornstarch…. turned out great! As for the dumplings, I added some shredded Parmesan cheese into the dough… they were fantastic oh my!

susan w garrett

5 stars
I made this recipe and it was delicious, I usually make dumplings like noodles but these are fluffy on the inside and are so good I will make like this from now on thanks for making available

Cyndi Strauser

5 stars
Absolutely delicious. Just like my grandma made. I grew up in Wisconsin

5 stars
Best chicken and dumplings recipe ever! Couldn’t get enough of it!


5 stars
So yummy! First time making dumplings and you made it so easy. I used chicken leftover from a roast. This will be my go to?


5 stars
This is the first time I’ve ever made chicken and dumplings and now it is a new favourite in our household! Everybody loved it!!


5 stars
I had never eaten nor made dumplings before and followed the recipie very carefully, thickening it with cornstarch. It was a hit with my family! They all loved it. I cheated and used Bisquick mix (with buttermilk) for the dumplings and it was really good. When I make this next time, I think I’ll add more carrots and a few potatoes. Thank you so much … it was very tasty

There’s nothing you can’t personalize for your soup. Add something – don’t add something… I use a lot of vegies in mine; and prefer making my soup from a roasting hen when I have time! I’ve never used buttermilk in my dumplings, just milk – but next time I think I’ll try the buttermilk…

Leila Ross

5 stars
The very best I’ve had other than my grandmother. A real comfort food!


Omg!! Delish! I added some shredded Parmesan to the biscuits, and the whole thing is amazing and fast!
Thank you!


A roux will also thicken a soup i usally keep some made to use holds sjelf life of one week woth no problem


5 stars
I add some thyme and a bay leaf to my soup along with some peas at the end. The dumplings are perfect!! Thanks for sharing.

This was the best chicken n dumplings I have ever eaten. I did add a thyme to the dough. WOW, I am so pleased with the results. 5 stars


5 stars
Thank you so much! This was SO delicious. We dkn’t often get cooler days down in the south, but today was one and this was the perfect recipe for a “cold” Florida day. Hubby and the kids loved eating it, and my 4 year old son loved the video and helping create some delicious food.

Eileen Giampaolo

5 stars
Everything looks delish! Thanks for sharing!

Become a Member

Sign up to save recipes in you recipe book, write reviews and more!

Sign up with

By signing up you agree to's terms of use and privacy policy.