Old Fashioned Chicken and Dumplings is a family favorite meal that is both comforting and delicious! This easy recipe is created from scratch including the tender dumplings and juicy chicken in an easy homemade broth.

This recipe starts with a whole chicken simmered to tender perfection with veggies and seasonings.  Simple dumplings made with pantry ingredients are simmered in the broth until plump and tender.  This is a family favorite that will be requested again and again!

Two white bowls of Chicken and Dumplings

Homemade Chicken and dumplings is good ol’ comfort food at its best. While I love quick and easy Crock Pot Chicken and Dumplings, there is nothing quite like a meal that is completely homemade.

Making old fashioned chicken and dumplings from scratch is much easier than you’d think. Most of the time is spent letting the broth simmer until it is flavorful and the chicken is cooked to tender perfection.

Chicken and Dumplings in a silver pot

This recipe starts with chicken, onion and carrots simmered on the stove. When making the broth I choose a large onion and leave the skin on to add extra color and flavor to the broth. Feel free to add in your favorite herbs such as bay leaf, a pinch of poultry seasoning and fresh parsley. Once the chicken is cooked, it is removed from the broth along with the vegetables.

We like to eat the veggies as a side dish but feel free to chop the carrots & celery and add them back into your broth.

Lots of dough strips on a cutting board

If you’ve ever wondered how to make dumplings from scratch, you’ll love how easy they are! While some people like to make them with Bisquick, I find they’re just as easy to make with ingredients you likely already have in your pantry!

Don’t get too caught up in making your dumplings perfect, it doesn’t really matter how they’re cut. The only thing you’re going to want to be sure of is that your dough is rolled out to about 1/8” thick. This gives the dumplings the perfect consistency.

Chicken and Dumplings in a white bowl

At the end of cooking, we like to thicken the broth with a little bit of cornstarch and water once the dumplings are cooked. Just mix equal amounts together and add a little bit at a time until the broth reaches the desired consistency. If you prefer a creamier broth, feel free to add a little bit of milk or heavy cream once the dumplings are cooked.

Two white bowls of Chicken and Dumplings
4.95 from 710 votes↑ Click stars to rate now!
Or to leave a comment, click here!

Old Fashioned Chicken and Dumplings

Old Fashioned Chicken and Dumplings is a family favorite meal that is both comforting and delicious! 
Prep Time 30 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 45 minutes
Servings 8 servings



  • 1 chicken cut into pieces
  • 1 onion
  • 3 large carrots cut into thirds
  • 3 stalks celery cut into thirds
  • 8 cups low sodium chicken broth
  • salt & pepper to taste
  • bay leaf or a pinch of poultry seasoning optional


  • 1 ¾ cups flour plus extra for dusting
  • cup shortening
  • ½ teaspoon baking powder
  • ¾ cup milk
  • ½ teaspoon salt


  • 4 tablespoons cornstarch
  • parsley for garnish


  • Combine chicken, onion, carrots and celery in a large pot. Season to taste.
  • Add chicken broth. Bring to a boil, reduce heat, and simmer covered 45-60 minutes or until chicken is tender. While broth is simmering, prepare dumplings below.
  • Remove chicken and vegetables from broth. Discard skin and bones and chop remaining chicken, set aside.
  • Gently add dumplings to broth. Simmer 15-20 minutes or until tender.
  • Stir chicken (and vegetables if desired) into broth and cook about 2-3 minutes or until heated through.


  • Combine flour, baking powder, salt and shortening with a fork until shortening is mixed in.
  • Add milk a little at a time and mix until combined (you may not need all of it, you want a soft but not sticky dough).
  • Knead a few times on a floured surface until dough is smooth.
  • Generously flour your surface and roll the dough out to ⅛″ thick. Cut dough into 1″ x 2″ strips. Flour generously to avoid sticking.
  • Cook in broth as directed above.


  • In a small bowl combine 4 tablespoons cornstarch with 4 tablespoons water.
  • Add to boiling broth a little bit at a time stirring to reach desired consistency.



Carrots and celery can be served on the side or chopped and added to the broth along with the chicken.
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
4.95 from 710 votes

Nutrition Information

Calories: 464 | Carbohydrates: 32g | Protein: 26g | Fat: 25g | Saturated Fat: 7g | Cholesterol: 73mg | Sodium: 322mg | Potassium: 599mg | Fiber: 1g | Sugar: 3g | Vitamin A: 4060IU | Vitamin C: 4.4mg | Calcium: 77mg | Iron: 2.8mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Main Course
Cuisine American

Like our recipes?
Follow us on Pinterest!

Follow us on Pinterest



, , ,

Recipes you'll love

About the author

Holly is a wine and cheese lover, recipe creator, shopping enthusiast and self appointed foodie. Her greatest passion is creating in the kitchen and making deliciously comforting recipes for the everyday home cook!
See more posts by Holly

Follow Holly on social media:

pinterest facebook twitter instagram

Free eBook!

Subscribe to receive weekly recipes and get a FREE Bonus e-book: Quick & Easy Weeknight Meals!

You can unsubscribe anytime by clicking the “unsubscribe” link at the bottom of emails you receive.

latest & greatest

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating


  1. Can this be done in a crockpot? I saw you had two recipes for chicken and dumplings this one is stove top the other is crockpot. I just wondered if this can be done in the crockpot too.

  2. First time making dumplings and after reading many reviews, they turned out perfect. I used a Cuisinart to mix dry ingredients and frozen butter cut into small pieces. I also added a little poultry seasoning to mixture. Dough was perfect, pretty much 1/8th inch, and floured well. I had strained stock and had on a low simmer and they turned out perfect after about 17 minutes. I added veggies back, along with about 2 cups of frozen corn. I realize it may not be true dumplings by adding, but it was still great! Will certainly make again, thanks so much for the recipe!5 stars

    1. This recipe should still turn out with butter used in place of shortening. We would love to hear what you think Beth!

  3. I made this recipe and had to improvise while preparing. First the author should probably recommend a weight for the chicken. The amount of dumplings was not enough for the amount of meat that was extracted from my chicken so I had to make the dumpling portion of the recipe twice to double the amount. Otherwise, it was great! I used much more than a pinch of poultry seasoning and I also used onion powder, garlic powder, Lawry’s seasoning salt and black pepper and 4 bay leaves to season the chicken boil. However, THE DUMPLING RECIPE was PERFECT! so easy and quick! Makes perfect dumplings! I did add a little bit more salt than instructed but I’m glad I did. My husband could not get enough of this dish! I also used normal chicken broth opposed to the recommended low sodium broth. I wanted full bold flavor just how I remembered my grandma making it. Comfort food at it’s best!5 stars

    1. I am so happy to hear this recipe was a hit Mikahyiyl!

      I use one whole chicken cut up, about 3-4lbs. I hope this helps!

      1. I can’t imagine chicken and dumplings without carrots and celery! But to each his own!5 stars

    1. Destiny, I have been making chicken and dumplings for 54 years an I always freeze them together with no problem. they taste as good as freshly made when you thaw them

  4. Finally a recipe close to my great-grandmothers and my great-aunt possibly the best dumpling maker in history. At her 100th birthday celebration all of us kids (in our 50s-70s)agreed that was one of strongest memories of her. Tried to replicate them she used broth as the liquid in the dumplings. Another aunt would break an egg into a 1 cup measure and fill it with milk and flour from there. Also one summer at girl scout camp they cooked a huge cauldron of cherry dumplings-rolled over a fire with tripod. We all still remember how wonderful they were over 60 years later. Just recommended your website to my daughter yesterday as one of the best I’ve come across. Thanks Holly.5 stars

  5. The best dumplings – didn’t fall apart! Thank you so much for this recipe. I learned that I was putting too much baking powder in my dough. This is my new go-to dumpling recipe.5 stars

  6. I used the recipe for the dumplings only. Loved them in my own broth/soup base. My dumplings were not working for me anymore so I set out to find a good recipe. I couldn’t find a recipe where the dumpling actually stayed together. It seems like the dumplings always disappear into the broth. These did not! I’m not sure if the recipe was meant to yield a chewy dumpling but that’s exactly how I like them and that’s how they came out for me. awesome texture and flavor! Where has this recipe been all my life? ☺️ Thank you for sharing.5 stars

    1. I haven’t tried it so I can’t say for sure Jennifer. If you try it I would love to hear how it turns out!