Homestyle Chicken and Dumplings

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 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.

For me, the dumplings need to be cooked in the broth, southern-style if you will. It makes all the difference. Now 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 Southern-style. Homestyle is more of what is have here. Cooked in a pot with all the contents and simmered until ready. Nothing is more comforting or filling on a cold winter day.

Why I Love This Recipe

Rain season is right around the corner and with any change of the season. I make sure to update any recipes for that upcoming season here on the blog. This one was one of the very first that popped into my mind that needed to be updated. It is a blog and family favorite to make. The simplicity and comfort of this meal are perfect on a cold rainy day.

It is hard to beat or to find a soup that pleases so many. I also find this to be a favorite because of the aspect of it being a one-pot meal. I love to chop the veggies and simmer the meat in the broth. Pop the small scoops of dumplings into the broth. Only to remove the lid moments later and find them doubled in size and ready to be eaten. It is a sight to behold when cold and hungry. Serving this makes everyone feel comfy and cozy.

What You’ll Need To Make It

For the Soup

2 cups of leftover rotisserie chicken or any shredded chicken you have on hand.

2 stalks of celery (about 1 cup)

3 medium carrots (about 1 1/2 cup)

1 small yellow onion

2 Yukon Gold potatoes

1 large bay leaf

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 baking powder

1/2 tsp cracked black pepper

1 tsp sea salt

Directions

In a heavy bottomed soup pot heat some olive oil over medium heat. After dicing the celery, carrots, onions, and potato add them to the hot oil. Add the bay leaf, salt, pepper, and grated garlic to the pot. Sauté until onions appear softened.

You can add the chicken to the pot and give it a good stir. 

Add the 2 tbsp of flour and mix until it coats the pan contents.

From here, 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 combined.

The dough will be a moist ball of dough.

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. 

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.

Shop This Post

Cast Iron Dutch Oven

Farmhouse Kitchen Towels Set of 10

Wooden Measuring Spoons

White Soup Bowls Set of 4

Pin For Later

If you try this recipe and love it, I would appreciate you coming back to give it 5 stars!

Check Out More Favorites From The Farmhouse!

Shredded Chicken and Cranberry Sauce

Rosemary Pork Chops with Pan Gravy

Sirloin Steak with Herb Butter

Salmon with Artichoke Cream Sauce

*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).

Thank you for sharing!