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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.
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  • kwill74
    Nov 30, 2020

    Hello from Texas. I have been making Chicken and dumplings for a very long time. It's a year round staple here. So I was googling out of curiosity how everyone makes. My family recipe is similar to this one. However we/I have never added white wine or apple cider vinegar. Can someone tell me what the purpose is for this added ingredient? Does it add a wangy flavor? Or add a different texture? Before I add this to a big pot I would like to see some input on this. Wouldn't mind trying something different but to me apple cider vinegar or wine will add a acidic punch that maybe doesn't belong. Or maybe it does something next level to the broth without adding a wang. Any input would help thanks

  • cotaibi
    Nov 24, 2020

    The dumplings melt in my mouth...yummmm! I did add quite a bit more salt. That is just my preference. I also rolled out the dumplings with a bit more flour. My family likes the old fashion type. I think next time i will add some poultry seasoning. But, other than very minor tweaks it is delicious. As others is so creamy. Perfect for fall.

  • Mona
    Nov 23, 2020

    Sara, I thought the very same thing. How are you supposed to check the dumplings with a toothpick if you don’t lift the lid while it simmers?

  • Debbie
    Nov 15, 2020

    So I'm a northern girl married to a southern guy! I've never made chicken and dumplings, let alone have ever TRIED chicken and dumplings. So that's the place that this review is coming from! I thought this recipe was delicious! I used 3 chicken breasts (since it's what I had). For the dumplings, I also used pillsbury rolls cut and balled up. I did also add adobo seasoning into my flour mixture and chose to add the additional salt/pepper into the soup while adding the cream. Besides that, every single thing was done by this recipe, as I had zero basis for this dish! It was so so good. The whole family enjoyed (kids aged 7, 15 months, me & my husband!). I'm definitely saving this recipe to make again!

  • Rachel
    Nov 13, 2020

    Unless this recipe has been changed since it was posted, it says absolutely nothing about vinegar. It says white wine or apple cider. Reading comprehension is important. I made it with white wine. I added some Trader Joe’s Everything But The Leftovers seasoning (it’s like poultry seasoning) and parsley to the dumplings. The only part I think is unnecessary is putting the dumplings on parchment paper. All that did was waste the dough that stuck to the parchment paper. Next time I’ll drop the dumplings right into the soup. But it tasted delicious and the dumplings turned out perfect! Great comfort food!

  • Amy
    Oct 26, 2020

    This may be a dumb question but can you halve this recipe?

  • Sara
    Oct 24, 2020

    It says that the dumplings are done when a toothpick come out clean. Which is fine, however in the same sentence it says "don't lift cover while simmering ". If you follow the directions to the letter, how are you supposed to check the dumplings with a toothpick if you can't lift the lid? Or are you related to Harry Potter and majickly do this feat?

  • Lola
    Oct 22, 2020

    Best chicken & dumplings recipe I’ve ever tried. I followed one reviewer’s recommendation and used wine vs. vinegar and the only addition was I added sum fresh chopped parsley to the melted butter when adding wet ingredients to the flour when making the dumplings. Browning the chicken and then veggies prior to boiling made such a difference and added rich flavor to the final product. This will be my go to recipe for C&D from now on.

  • Joshua
    Oct 21, 2020

    I done everything except fry the chicken. I used cooked chicken breast instead. I used apple cider and added spinach towards the end of cooking. It was A Mazing

  • Jeanie
    Oct 18, 2020

    I just made this and it was delicious! i have never made chicken and dumplings before. My husband loves them so I gave it a try. Will definitely make it again. Took a bit longer than expected but worth the while.