Best Homestyle Chicken and Dumplings
Best homestyle chicken and dumplings is a creamy, cozy dish with veggies, chicken, and dumplings cooked in broth.
Many years ago I began experimenting with different styles of chicken and dumplings. A soup for some, a gravy-based dish for others. It seems most states in the US have their own version of this classic dish. The biggest differences are between the Southern style and well, any other style of chicken and dumplings.
In the south, the dumplings are made with shortening and simmered in the broth along with the rest of the contents of the pot. This isn’t necessarily so for other versions. As many steam the dumplings separately. And if I am being honest, this is a complete mistake in my opinion.
For me, the dumplings need to be cooked in the broth, southern-style if you will. It makes all the difference. This homestyle chicken and dumplings is somewhat of a blend of these two styles. Since this recipe does not call for any shortening in the dumplings themselves. So I can’t call this authentic Southern-style. But homestyle seems more fitting with the drop dumplings placed directly into the boiling broth.
I assure you, nothing is more comforting or filling on a cold winter day.
Homestyle Chicken and Dumplings Are…
- An easy chicken and dumplings recipe.
- A family favorite and the ultimate comfort food.
- Tender chicken cooked with fluffy dumplings.
- An old fashioned chicken dish made in a large pot.
- A comforting meal on a chilly day.
Ingredients
Chicken- Use leftover rotisserie chicken or any shredded chicken you have on hand. You can also cook a couple of chicken breasts or tenders, then shred them up. Which I often do for this.
Veggies- A blend of chopped carrots, celery, yellow onions, and Yukon gold potatoes creates the perfect veggie blend for chicken and dumplings.
Stock/Broth- Good quality stock is extremely important. Use the best quality you can find as the flavor of the entire dish will be affected. I like to use my homemade bone broth for this as it adds a delicious depth of flavor.
Garlic- Garlic adds a nice rich flavor to the pot and works nicely with the veggies and stock.
Bay Leaves- Adds a nice depth of flavor without it being too overpowering.
Flour- All-purpose flour helps to thicken the stock.
Baking Powder- To help make the dumplings nice and fluffy. Don’t skip it!
Milk- Help mix the dumpling batter together. I use whole milk or 2% milk for this.
Olive Oil- I use extra virgin olive oil to sauté the veggies but standard pure olive oil works fine.
Salt- I prefer using sea salt but kosher salt and even standard table salt works great too.
Black Pepper- I use freshly ground black pepper, not too much but just a little added to the sautéed veggies and to top the dumplings.
Directions
Dice the veggies into small cubes and shred or cube the chicken. Heat a large Dutch oven with olive oil over medium heat. Add the veggies, bay leaf, salt, and pepper. Sauté until onions are translucent.
Add the grated garlic and the chicken to the pot. Give it a stir to combine. Sprinkle over the 2 tbsp. of flour and mix until it coats the pan contents.
Slowly begin adding the chicken stock 1 cup at a time. Stir the mixture with a wooden spoon while and allow the stock to thicken before adding more.
Place the lid back on the pot and let the soup simmer to cook the veggies through (about 10 minutes)
While the pot simmers away, take a medium bowl to combine the dumpling mixture. The dough will be a moist ball of dough. When the veggies are fork tender, begin adding the soft dough mixture to the simmering liquid one spoonful at a time.
Place the lid back on the pot and let it cook for about 5 minutes.
Take the lid off and let the soup continue simmering on medium heat for an additional 5-7 minutes which will cook down a little of the liquid.
You want the consistency to be a bit thicker than a plain broth. Let the soup cool just a bit before serving.
Cooking Notes
- I use homemade bone broth or stock for this recipe. If you buy store-bought, it’s important to use good quality stock. It will make all the difference.
- The dumplings are delicious plain but feel free to add cheddar or chives to add more flavor if you’d like.
- I use Yukon gold potatoes for this recipe but russet or even red potatoes will also work just fine.
- Be sure to add the stock little by little to allow the broth to thicken properly.
Serving Suggestions
- This is a one-pot meal with veggies, starch, and meat but can be served with a side if you’d like. Here are some suggestions for these Homestyle Chicken and Dumplings.
- Since this is somewhat southern-style you can add some cornbread to the table.
- A nice green salad on the side pairs nice with the heaviness of the soup.
- As a dessert, I find Old Fashioned Apple Pie to be a great follow-up to this meal or if you are not in the mood for apples. This Old Fashioned Peach Cobbler ought to do it.
*Disclaimer: This post may contain affiliate links, which means I may receive commissions if you choose to purchase through the links I provide (at no cost to you).
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Other Recipes To Try…
- Shredded Chicken and Cranberry Sauce
- Rosemary Pork Chops with Pan Gravy
- Sirloin Steak with Herb Butter
If you try this recipe and love it, I would appreciate you coming back to give it 5 stars!
Homestyle Chicken and Dumplings
A delicious creamy one pot meal with chicken, veggies, and dumplings.
Ingredients
- For the Soup:
- 2 cups of leftover rotisserie chicken or any shredded chicken you have on hand.
- 2 stalks of celery
- 3 medium carrots
- 1 small yellow onion
- 2 large Yukon Gold potatoes
- 1 large or 2 small bay leaves
- 3 cloves of garlic
- 5 cups of good chicken stock (preferably homemade)
- 2 tbsp. flour
- Olive oil for sautéing
- 1 tsp sea salt
- 1/2 tsp cracked black pepper
- For the Dumplings:
- 2 cups of all-purpose flour
- 1 cup of milk
- 1 tbsp. of baking powder
Instructions
- Dice the veggies into small cubes and shred or cube the chicken.
- Heat a large Dutch oven with olive oil over medium heat. Add the veggies, bay leaf, salt, and pepper.
- Sauté until onions are translucent.
- Add the grated garlic and the chicken to the pot. Give it a stir to combine.
- Sprinkle over the 2 tbsp. of flour and mix until it coats the pan contents.
- Slowly begin adding the chicken stock 1 cup at a time. Stir the mix after adding each cup ensuring the broth does not get watered down by too much liquid at once.
- Place the lid back on the pot and let the soup simmer to cook the veggies through ( about 10 minutes)
- While the pot simmers away, take a separate bowl and mix the dumpling recipe until the dough comes together. It will be a moist dough (as pictured)
- When the veggies are fork-tender, begin adding the dumpling mixture to the soup a spoonful at a time.
- Place the lid back on the pot and let it cook for about 5 minutes.
- Take the lid off and let the soup continue simmering on medium heat for an additional 5-7 minutes which will cook down a little of the liquid.
- You want the consistency to be a bit thicker than a plain broth.
- Let the soup cool just a bit before serving.
Notes
- I use homemade bone broth or stock for this recipe. If you buy store-bought, it's important to use good quality stock. It will make all the difference.
- The dumplings are delicious plain but feel free to add cheddar or chives to add more flavor if you'd like.
- I use Yukon gold potatoes for this recipe but russet or even red potatoes will also work just fine.
- Be sure to add the stock little by little to allow the broth to thicken properly.
Nutrition Information:
Yield:
6Serving Size:
1Amount Per Serving: Calories: 585Total Fat: 17gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 119mgSodium: 1674mgCarbohydrates: 69gFiber: 5gSugar: 8gProtein: 39g
