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Grandma's Old-Fashioned Chicken and Dumplings

Classic Southern Comfort Food Made from Scratch

My grandma used to make this on cold Sunday afternoons, and the smell alone could pull everyone into the kitchen before she even called us. The windows would fog up from the simmering broth, biscuits would be warming in the oven, and everyone somehow found an excuse to wander through the kitchen hoping for an early taste.

I recreated her recipe last night, and after the first spoonful my husband looked up from his bowl and smiled, "This tastes like home."

That's exactly what this recipe is—pure comfort. Tender shredded chicken, rich homemade broth, and fluffy dumplings that soak up every bit of creamy, peppery goodness. It's simple, affordable, and the kind of family dinner that turns an ordinary evening into something memorable.

Whether you're looking for an easy Sunday dinner, a cozy winter meal, or classic Southern comfort food, this homemade chicken and dumplings recipe belongs in every kitchen.

Why You'll Love This Recipe

• Traditional Southern comfort food
• Rich homemade chicken broth
• Soft, fluffy dumplings from scratch
• Perfect family dinner recipe
• Great for meal prep and leftovers
• High-protein comfort meal
• Budget-friendly one-pot recipe

Kitchen Equipment

• Large Dutch oven or stock pot
• Mixing bowls
• Whisk
• Wooden spoon
• Slotted spoon
• Ladle

Ingredients

For the Chicken

• 1 whole chicken (or 3–4 pounds chicken thighs and breasts)
• 8 cups chicken broth or water
• 1 medium onion, quartered
• 2 celery stalks, roughly chopped
• 2 carrots, roughly chopped
• 2 bay leaves
• Salt and black pepper to taste

For the Homemade Dumplings

• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon salt
• 3 tablespoons cold butter, diced
• ¾ cup whole milk

For the Creamy Broth

• 3 tablespoons butter
• ⅓ cup all-purpose flour
• Fresh cracked black pepper
• Fresh parsley, chopped (optional)

Instructions

Step 1

Place the chicken, broth, onion, celery, carrots, bay leaves, salt, and pepper into a large Dutch oven.

Bring to a boil, then reduce heat and simmer for 45 minutes until the chicken is tender and falling off the bone.

Step 2

Remove the chicken and allow it to cool slightly.

Strain the broth and return approximately 6–7 cups to the pot.

Discard the vegetables or save them for another soup.

Step 3

Remove the skin and bones and shred the chicken into bite-sized pieces.

Set aside.

Step 4

Prepare the dumplings.

Whisk together flour, baking powder, and salt.

Cut in the cold butter until coarse crumbs form.

Add milk and stir just until a soft dough comes together.

Avoid overmixing for light, fluffy dumplings.

Step 5

Bring the broth to a gentle simmer.

Drop spoonfuls of dumpling dough into the broth.

Cover and cook for 12–15 minutes until puffed and cooked through.

Step 6

In a small saucepan, melt butter and whisk in flour until smooth.

Slowly whisk this roux into the broth until it becomes rich, creamy, and velvety.

Step 7

Return the shredded chicken to the pot.

Simmer for another 5 minutes until everything is hot and perfectly combined.

Step 8

Taste and adjust seasoning.

Finish with plenty of freshly cracked black pepper and chopped parsley before serving.

Pro Tips

• Homemade chicken broth creates the richest flavor.
• Use chicken thighs for extra tenderness.
• Don't lift the lid while the dumplings cook.
• Fresh cracked pepper gives authentic Southern flavor.
• The broth thickens even more as it rests.

Easy Variations

Creamy Chicken and Dumplings

Stir in ½ cup heavy cream before serving.

Vegetable Chicken Dumplings

Add peas, corn, and diced carrots for extra color and nutrition.

Herb Dumplings

Mix fresh thyme and parsley into the dumpling dough.

Rotisserie Chicken Shortcut

Use shredded rotisserie chicken with quality chicken stock for an easy weeknight version.

What to Serve With Chicken and Dumplings

• Buttermilk biscuits
• Cornbread
• Green beans
• Roasted vegetables
• Garden salad
• Sweet tea
• Homemade apple pie

Storage

Store leftovers in an airtight container for up to 4 days.

Reheat gently on the stovetop, adding a splash of chicken broth if needed.

The dumplings absorb even more flavor overnight, making leftovers incredibly delicious.

Frequently Asked Questions

Can I make this ahead of time?

Yes. The flavors deepen after resting, making it perfect for meal prep.

Can I freeze chicken and dumplings?

Freeze the chicken and broth separately for best results, then prepare fresh dumplings when serving.

Why are my dumplings dense?

Overmixing the dough develops gluten, making the dumplings heavy instead of light and fluffy.

Can I use biscuit dough instead?

Yes, refrigerated biscuit dough makes a quick shortcut while still creating soft dumplings.

 

Nutrition (Approximate)

• Calories: 445
• Protein: 34g
• Carbohydrates: 24g
• Fat: 23g
• Fiber: 2g
• Sodium: 610mg