Homemade Chicken and Dumplings

Easy, hearty, and delicious, this simple recipe for homemade chicken and dumplings is a classic family favorite that’s ready in minutes. Fresh veggies and tender chicken are simmered in a delicious broth with from-scratch fluffy dumplings dropped on top.


You’ll need:

  • 23 chicken breasts (about 3 cups of cooked chicken)
  • 2 Tablespoons olive oil
  • salt and pepper (to taste)
  • 2 quarts chicken broth
  • 2 cups all-purpose flour
  • 1/2 teaspoon baking powder
  • 2 Tablespoons cold salted butter, cubed
  • 1 cup milk
  • all purpose flour (for your counter and for rolling out the dumplings)


    • Preheat oven to 350F degrees. Spray a baking sheet with nonstick cooking spray.
    • Place 2-3 chicken breasts on the baking sheet. Drizzle 2 Tablespoons olive oil on the chicken and season with salt and pepper
    • Bake chicken for about 45 minutes. Chicken will reach an internal temperature of 165F degrees when fully cooked. Once the chicken is cooked, shred it with two forks.
    • Pour 2 quarts chicken broth into a large pot and start warming it up on the stove top while you make the dumplings.
    • In a medium bowl, combine 2 cups all-purpose flour and 1/2 teaspoon baking powder. Then add in 2 Tablespoons cold salted butter, cubed.
    • Combine using your fingers, fork or pastry cutter. The butter should resemble tiny pebbles when combined well.
    • Pour in 1 cup milk. Mix it all together.
    • Dust your counter with a generous amount of all purpose flour. Place dumpling dough on the counter and dust it with more flour.
    • With a rolling pin, roll the dough out to about 1/4″ thickness. Be sure to add more flour as necessary to keep it from sticking underneath or to your rolling pin.
    • Using a knife or a pizza cutter, start cutting out your dumplings into squares.
  • Dust dumplings with a bit more flour. The extra flour is gonna help keep them from sticking but will also thicken your chicken broth some as well when you add them to the pot.
  • Bring chicken broth up to a boil. Add in shredded chicken and stir.
  • Begin adding dumplings one at a time so they don’t all stick together. Stir frequently while adding them.
  • Allow dumplings to cook for about 15-20 minutes. You should notice your broth starting to thicken (from the extra flour) and your dumplings may start to sink a little to the bottom because they are soaking up the broth.
  • Take one out and taste test it. It shouldn’t have a doughy taste anymore. Then serve!