Chicken and Dumplings - From Scratch!

Chicken And Dumplings - From Scratch!

No Photo

Have you made this?

 Share your own photo!

Alisha Williams


My husband and kids get crazy excited when I make this for dinner. It works year-round and when anyone in our house is sick, this is always the most-requested comfort dinner. I do not add any salt to this (except the pinch in the dumplings because of high blood pressure in my household but salt-lovers can always add it at the table if desired.


★★★★★ 1 vote

1 Hr
2 Hr
Stove Top



  • 1
    chicken - at least 2 pound
  • 1 medium
    onion, chopped
  • 3 clove
    garlic, crushed
  • 1 stalk(s)
    celery, chopped
  • 2 small
    carrots, chopped
  • 1 tsp
    poultry seasoning
  • 1 tsp
  • 1 tsp
  • 1 tsp
  • 1/2 tsp
  • 2 tsp
  • 1/2 tsp
    garlic powder
  • 1/2 tsp
    onion powder
  • 1 tsp

  • 3 c
  • 1/2 tsp
    baking powder
  • 1 pinch
  • 2 Tbsp
  • 1 c
    milk (a little less than full)

How to Make Chicken and Dumplings - From Scratch!


  1. Put chicken and all seasonings into a pot; cover with water. Boil until chicken is cooked through and falling off the bone. Remove chicken and reserve the water.
  2. Remove all chicken meat from bones and put the meat back into the water. Add the chopped celery and carrot. Taste the broth - adjust seasonings if necessary to suit your tastes. Bring to boil, lower heat, and simmer until carrots are soft.
  3. While soup is simmering, make the dumplings. Combine the baking powder, flour, and salt. Cut the butter into the dry ingredients using a pastry blender or fork. Stir in the milk until the dough forms a ball (add more flour or milk if necessary).
  4. Heavily flour a work surface. Roll the dough out thin (I like to use a heavily floured pasta roller on setting one for this) and cut the dumplings into roughly 1x2 inch rectangles. Make sure the dumplings stay heavily floured throughout to avoid sticking.
  5. Once the carrots are soft and tender, add the dumplings to the soup, stirring while adding to prevent sticking together. Do not shake off the extra flour - it helps thicken the broth. Boil for 15-20 minutes or until the dumplings lose the doughy taste. If you prefer your broth thicker, you can mix 1/8-1/2 cup flour with an equal amount cold water then add this to the stock, boiling at least five minutes to remove the raw flour taste.

Printable Recipe Card

About Chicken and Dumplings - From Scratch!

Main Ingredient: Chicken
Regional Style: American
Dietary Needs: Low Sodium

Show 1 Comment & Review

24 Italian Restaurant-Quality Recipes to Make at Home

24 Italian Restaurant-Quality Recipes to Make at Home

What’s for dinner? Italian, but you’re not heading to your favorite restaurant. Tonight’s restaurant-quality Italian meal is going to be made at home. We’re sharing classic Italian recipes like chicken marsala and eggplant rollatini. There are classics with a twist, such as stuffed chicken Parmesan. And for dessert? Tiramisu, cannolis, and New York Cheesecake are on […]

Pancakes Your Family Will Flip For

Pancakes Your Family Will Flip For

Simple to make, a batch of pancakes is an easy homemade breakfast. A tall stack of fluffy pancakes with butter and drizzled with maple syrup, we can’t think of a better way to start the weekend. It’s a meal everyone will wake up for. So, get out your skillet or heat up a pan. Whether […]

16 Recipes With Velveeta

16 Recipes With Velveeta

Name a food item more polarizing than Velveeta – we’ll wait. You either love or hate this cheese. While it isn’t a pantry item we use every day, we do love the soft and smooth texture Velveeta adds to some of our favorite recipes. Queso, macaroni and cheese, hot pockets, and more wouldn’t be the […]