Homemade Chicken and Dumplings

This homemade chicken and dumplings recipe is the actual one written on scrap paper, a little stained and a little messy. It has been passed down and made so many times that no one really measures anything anymore. At some point, it just becomes memory instead of instructions.

Growing up, this was one of those meals that meant everyone would be home for dinner. The house would smell like broth, butter, and herbs, and you knew it was going to be a slow night around the table. Using a whole chicken makes the broth rich in a way that feels simple and traditional, and the homemade dumplings are what truly make it special.

I love this recipe because it is not complicated, but it feels intentional. It takes time, but not in a stressful way. It is filling, comforting, and perfect when you want something that brings people together. It may not be the quickest recipe on this blog, but it is one of the most meaningful.

A Few Things That Make This Recipe Better

Using a whole chicken gives you a deeper, richer broth than pre-cooked chicken ever will. As it simmers, the flavor builds slowly and naturally.

Before adding the eggs to the dumpling mixture, let the reserved broth cool slightly so they do not scramble. Warm is fine, but hot will cook them too quickly.

The dumpling dough should feel soft but not sticky. If it clings to your hands, add a little more flour. If it feels too dry, add a small splash of broth.

Once the dumplings go into the pot, keep the soup at a steady simmer rather than a rolling boil. A gentle simmer helps them cook evenly and hold their shape.

Like many soups, this thickens as it sits, and honestly, it tastes even better the next day.

This is one of those recipes that never really changes. It is simple, it works, and it is meant to be shared.

Ingredients

For the Soup

• 1 whole chicken

• Water (enough to cover chicken by about 1 inch)

• 4 whole carrots, chopped

• 4 celery stalks, chopped

• 1 whole onion, chopped

• 6 garlic cloves, minced or crushed

• 4 bouillon cubes

• 1 stick butter

• 1 can cream of chicken soup

• Salt, to taste

• Black pepper, to taste

• Poultry seasoning, to taste

For the Dumplings

• 1 cup reserved broth (from soup)

• ½ stick butter

• 2 eggs

• 1 teaspoon salt

• About 3½–4 cups all-purpose flour

Instructions

1. Place the whole chicken in a large pot and fill with enough water to cover it by about one inch.

2. Bring to a boil, then reduce to a steady simmer. Season the broth with salt, pepper, poultry seasoning, and the bouillon cubes.

3. About halfway through cooking, add the chopped carrots, celery, 1 whole chopped onion, and garlic. Continue simmering for about 60 minutes total, or until the chicken is fully cooked and tender.

4. Carefully remove about 1 cup of broth from the pot and set aside in a bowl for the dumplings. Add ½ stick of butter to this hot broth and let it melt. Allow the mixture to cool so it is warm but not hot.

5. Remove the chicken from the pot and let cool slightly. Shred the meat, discarding skin and bones, then return the chicken to the pot. Reduce heat to a gentle simmer.

6. Stir the remaining ½ stick of butter and the can of cream of chicken soup into the pot. Let simmer while you prepare the dumplings.

7. Once the reserved broth has cooled, whisk in the eggs and salt. Slowly add flour, stirring with a fork, until a soft dough forms. The dough should be smooth and not sticky.

8. Turn the dough onto a floured surface and roll it into a thin rectangle. Cut into small squares and let rest for a few minutes.

9. Gently drop the dumplings into the simmering soup. Avoid stirring too much so they hold their shape.

10. Let the dumplings cook for 15–20 minutes, or until tender and cooked through. Taste and adjust seasoning as needed.