Save on Pinterest

The Best Chicken & Dumplings

 Homemade chicken and dumplings from scratch harken back to my childhood and chilly days when we devoured those cute little balls of dough swimming in hot, rich broth. It's one of those types of soup you'll want to eat again and again. —Erika Monroe-Williams, Scottsdale, Arizona
  • Total Time
    Prep: 25 min. Cook: 1 hour 10 min.
  • Makes
    8 servings (3 quarts)


  • 3/4 cup all-purpose flour, divided
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground pepper
  • 1 broiler/fryer chicken (about 3 pounds), cut up
  • 2 tablespoons canola oil
  • 1 large onion, chopped
  • 2 medium carrots, chopped
  • 2 celery ribs, chopped
  • 3 garlic cloves, minced
  • 6 cups chicken stock
  • 1/2 cup white wine or apple cider
  • 2 teaspoons sugar
  • 2 bay leaves
  • 5 whole peppercorns
  • 1-1/3 cups all-purpose flour
  • 2 teaspoons baking powder
  • 3/4 teaspoon salt
  • 2/3 cup 2% milk
  • 1 tablespoon butter, melted
  • SOUP:
  • 1/2 cup heavy whipping cream
  • 2 teaspoons minced fresh parsley
  • 2 teaspoons minced fresh thyme
  • Additional salt and pepper to taste


  • In a shallow bowl, mix 1/2 cup flour, salt and pepper. Add chicken, 1 piece at a time, and toss to coat; shake off excess. In a 6-qt. stockpot, heat oil over medium-high heat. Brown chicken in batches on all sides; remove from pan.
  • Add onion, carrots and celery to same pan; cook and stir 6-8 minutes or until onion is tender. Add garlic; cook and stir 1 minute longer. Stir in 1/4 cup flour until blended. Gradually add stock, stirring constantly. Stir in wine, sugar, bay leaves and peppercorns. Return chicken to pan; bring to a boil. Reduce heat; simmer, covered, 20-25 minutes or until chicken juices run clear.
  • For dumplings, in a bowl, whisk flour, baking powder and salt. In another bowl, whisk milk and melted butter until blended. Add to flour mixture; stir just until moistened (do not overmix). Drop by rounded tablespoonfuls onto a parchment-lined baking sheet; set aside.
  • Remove chicken from stockpot; cool slightly. Discard bay leaves and skim fat from soup. Remove skin and bones from chicken and discard. Using 2 forks, coarsely shred meat into 1- to 1-1/2-in. pieces; return to soup. Cook, covered, on high until mixture reaches a simmer.
  • Drop dumplings on top of simmering soup, a few at a time. Reduce heat to low; cook, covered, 15-18 minutes or until a toothpick inserted in center of dumplings comes out clean (do not lift cover while simmering). Gently stir in cream, parsley and thyme. Season with additional salt and pepper to taste.

Chicken and Dumplings Tips

Can I use dried herbs instead of fresh for this recipe?

Yes, you can use dried herbs instead of fresh. Dried herbs are more potent measure for measure, so cut down the amount by half.

How can you tell when dumplings are done?

To test if dumplings are done, stick a toothpick or skewer into the dumpling after the specified cook time. If the skewer comes out clean, the dumplings are done. If it comes out wet or sticky, cover and let cook a bit longer. Floating isn't as good of a gauge of doneness, so stick with a toothpick.

Can you overcook dumplings?

Yes, you can overcook them. Overcooked dumplings will start to fall apart and disintegrate in the broth, so don't walk away from the stove. Be diligent about checking them when the cook time is nearly up.
Nutrition Facts
1-1/2 cups: 470 calories, 24g fat (8g saturated fat), 104mg cholesterol, 892mg sodium, 29g carbohydrate (5g sugars, 2g fiber), 32g protein.
Every editorial product is independently selected, though we may be compensated or receive an affiliate commission if you buy something through our links.


Click stars to rate
Average Rating:
  • sherimozingo
    Oct 10, 2020

    I cheated just a bit. I used turkey stock from a turkey carcass I made earlier in the week and substituted shredded rotisserie chicken from Costco. Turned out Ah-Maze-ING. I am so happy and so sorry that the leftovers are slim. I am claiming them as MINE and will full on brawl with anyone who tries to take my tupperware container.. This is the stuff that family traditions are made over.

  • Dana
    Aug 20, 2020

    No comment left

  • MommaBear1
    Jul 30, 2020

    easy to make , next time I would let it simmer longer so it would be thicker and would probably increase the dumplings

  • Leigh
    Jul 1, 2020

    This is an excellent recipe, and I shall keep using it. I was looking for one without egregious shortcuts (e.g. canned biscuits) but common ingredients that I would likely have around the kitchen or could easily get--and I definitely found it here. I have made it with the white wine and with the apple cider vinegar, and I find it much better with the wine. I don't feel as strongly as Barrie here and would certainly not waste it, but the vinegar does give it a tang that one doesn't expect from chicken and dumplings. So, if you keep the two choices, maybe just indicate their different effects? Anyway, I made it this last time with boneless, skinless chicken thighs and found them a nice time-saver. Thank you for a great recipe!

  • Summy
    Jun 30, 2020

    CAREFUL! The recipe calls for APPLE CIDER as an option, NOT APPLE CIDER VINEGAR. Great recipe. The thyme is essential.

  • Rebecca's
    Jun 25, 2020

    I followed the instructions in the recipe except for adding the wine or apple cidar. This chicken and dumplings recipe is delicious and hearty. It is full of flavor and creaminess. I definitely plan to cook this again. Thank you Taste of Home.

  • nanci
    Jun 18, 2020

    @stacie it really does make a difference. dont rate it a 0 because you would do something different, from now on I call you KAREN This recipe is amazing I have been using it for a while now.

  • Nicholas
    Jun 9, 2020

    @Stacie The frying of the chicken starts the stacking of flavor for the stock, sauteing the aromatics in oil/pan drippings being the next part of the stack. It could be omitted at the cost of complexity, admittedly making little difference to someone who would rate a recipe 0 stars due to a lack of understanding.

  • Stacie
    May 21, 2020

    Why fry the chicken first? You ruin any crispy when you submerge it in liquid, plus in the video they took the skin off. Seems like a waste of time. Why not just boil with veg and flavor stock more?

  • Stephanie
    May 15, 2020

    This recipe is so good. Just finished cooking now. Came out super delicious my family loved it. Will definitely be on my menu.