Homemade Chicken and Dumplings

May 11, 2026

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Homemade chicken and dumplings is the kind of meal that makes the whole kitchen feel like a hug from grandma. It’s cozy, filling, and exactly what I make when I want a bowl that feels like somebody put love and patience into it.

Chicken and dumplings in a bowl and pot with tender chicken, carrots, celery, fluffy dumplings, and creamy broth.

If you love comforting meals try my lima beans, jambalaya or red beans & rice.

Ingredient Breakdown
FAQs for homemade chicken and dumplings
Homemade Chicken and Dumplings Recipe

Ingredient Breakdown

Chicken & Broth

Olive Oil – Helps sear the chicken and start building flavor in the pot.
Boneless Skinless Chicken Thighs – Stay juicy and tender while simmering in the broth.
Cajun Seasoning – Adds warmth, spice, and flavor right from the start.
Butter – Creates a rich base for the vegetables and broth.
Yellow Onion, Carrots & Celery – The classic trio that gives the soup body, sweetness, and depth.
Black Pepper – Adds a little bite and balances the creaminess.
Poultry Seasoning – Brings that classic comforting chicken soup flavor.
Flour – Thickens the broth so it turns silky instead of watery.
Chicken Broth – Forms the savory base of the dish.
Fresh Thyme – Adds an herby note that makes the broth taste more layered.
Bay Leaf – Simmers in the background and adds quiet depth.
Heavy Cream – Optional, but it makes the broth richer and creamier.

Dumplings

Flour – Forms the base of the dumplings.
Baking Powder – Helps the dumplings puff up and stay fluffy.
Salt – Seasons the dough so the dumplings don’t taste plain.
Buttermilk – Adds tang and tenderness to the dumplings.
Melted Butter – Adds richness and keeps the dumplings soft.

FAQs for homemade chicken and dumplings

Can I use chicken breast instead of chicken thighs?

Yes, but chicken thighs stay juicier. If using chicken breast, avoid overcooking it so it doesn’t dry out. I would buy shredded chicken and add it in with the broth.

How do I store homemade chicken and dumplings?

Store leftovers in an airtight container in the fridge for up to 4 days. Reheat gently on the stove or in the microwave.

Can I freeze chicken and dumplings?

You can freeze it, but the dumplings may soften after thawing. For the best texture, freeze the chicken and broth without dumplings, then make fresh dumplings when reheating.

Chicken and dumplings in a dutch oven with tender chicken, carrots, celery, fluffy dumplings, and creamy broth.

Homemade Chicken and Dumplings

By August DeWindt

Homemade chicken and dumplings with tender chicken thighs, vegetables, fluffy buttermilk dumplings, and a creamy savory broth. Cozy up with a bowl of this on a cool night or when battling a cold. It's truly comfort in a bowl.

Prep: 10

Cook: 1

Servings: servings

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Ingredients

Instructions

Heat a dutch oven over medium high heat. Season the chicken thighs with the cajun seasoning.
Once the dutch oven is hot, add in the olive oil. Sear the chicken on both sides for about 3 minutes per side, we are just getting some color on it, it will finish cooking later. Remove and set aside.
Reduce the heat to medium and melt the butter. Once the butter is melted add in the onions, carrots and celery. Stir altogether and let cook for a few minutes until the onions are translucent & everything is softer. Season with the pepper and poultry seasoning, give this a stir.
Start gradually whisking in the flour until it is completely dissolved and cooked a bit for about 3 minutes. Gradually pour in the chicken broth and start whisking to combine, there should be no lumps from the flour. Add in the fresh thyme and bay leaf. Turn the heat to medium high and let this come to a boil.
While the liquid is beginning to boil, cut the chicken thighs into bite size pieces. Add the chicken thighs into the pot. Stir to combine. Reduce the heat to low.
In the meantime make the dumplings. To a mixing bowl add the flour, baking powder and salt, whisk this together. Gradually add in the buttermilk and melted butter. If the dough seems dry, add in a tablespoon of buttermilk. Gently stir to combine everything, you don’t want to overmix the dough, this will result in dense dumplings.
Separate the dough into small pieces using a cookie scoop or spoon and drop them into the pot but all over, not in the same area.
Cover the pot and put the heat to medium low and let this simmer for 15 minutes. After the 15 minutes is up, remove the lid and stir in the heavy cream if using. Gently push the dumplings into the soup and let simmer for about 5 minutes.
Remove from the heat and serve. Eat and enjoy!