Why You’ll Love This Recipe

This recipe brings back memories for me. I love how the slow-simmered chicken creates a rich, flavorful broth, and the homemade dumplings soak it all up. Everything’s made from scratch, but it’s straightforward and truly worth every minute. I often make this when I want something hearty, nostalgic, and soul-warming.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1 whole chicken (about 3 to 4 pounds), cut into pieces
8 cups water
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon poultry seasoning
1/2 teaspoon garlic powder
1 onion, chopped
2 celery ribs, chopped

For the dumplings:

2 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1/4 cup shortening or butter
2/3 cup milk

Directions

I place the chicken pieces in a large pot with 8 cups of water. Then I add salt, pepper, poultry seasoning, garlic powder, chopped onion, and celery.
I bring everything to a boil, then reduce the heat and let it simmer for about 1 to 1½ hours, until the chicken is tender and falling off the bone.
Once the chicken’s done, I remove it from the pot and let it cool slightly. Then I debone it, shred the meat, and return it to the pot.
While the broth simmers again, I make the dumplings by mixing flour, baking powder, and salt in a bowl.
I cut in the shortening (or butter) until the mixture is crumbly, then slowly stir in the milk just until a soft dough forms.
I roll the dough out on a floured surface to about 1/8 inch thick and cut it into strips or squares.
I bring the broth to a gentle boil again, then drop in the dumplings one at a time, gently stirring to prevent sticking.
I reduce the heat and let it simmer uncovered for 15–20 minutes, until the dumplings are tender and fully cooked.
I serve it hot, usually with fresh cracked pepper—and always with a side of love.

Servings and timing

Serves: 6

Prep time: 25 minutes
Cook time: 1 hour 30 minutes
Total time: 1 hour 55 minutes
Calories: 390 kcal per serving

Variations

Vegetable add-ins: Sometimes I toss in peas or carrots for more color and flavor.
Herb twist: I stir in fresh thyme or rosemary during the simmer for a herbal touch.
Creamy style: For an extra rich broth, I add a splash of heavy cream or whole milk at the end.
Shortcuts: I use rotisserie chicken and boxed broth if I’m in a rush—it still tastes amazing.
Dumpling styles: I’ve made the dumplings thicker and more biscuit-like on occasion for a heartier texture.

Storage/reheating

I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I gently warm it on the stove over low heat, stirring often so the dumplings don’t stick. I add a splash of water or broth if the soup thickens too much. I don’t recommend freezing—the dumplings can turn mushy after thawing.

FAQs

Can I make this with chicken breasts or thighs instead of a whole chicken?

Yes, I’ve used boneless skinless chicken thighs or breasts—they work well and save time. Just simmer them until fully cooked, then shred.

Can I make the dumplings ahead of time?

I prefer making them fresh, but I’ve prepped and refrigerated the dough for a few hours before rolling and cutting, and it still turns out great.

How do I know when the dumplings are done?

They’ll puff slightly and become tender throughout. I taste one after 15 minutes to check—it should no longer be doughy in the center.

Can I thicken the broth more?

Yes, I sometimes mix a tablespoon of flour with a bit of broth and stir it in while simmering, or I add a splash of cream near the end for richness.

What’s the best way to serve this dish?

I serve it hot with extra black pepper on top and a side of biscuits or cornbread—it’s pure comfort food.

Conclusion

This Homestyle Chicken and Dumplings recipe brings warmth and nostalgia to any table. It’s hearty, soulful, and packed with old-fashioned flavor that I never get tired of. Whether I’m serving family or cooking for myself, it always feels like home.