HHeritage Kitchen

Main Dishes

Homestyle Chicken and Dumplings

Chicken and dumplings is the kind of meal that makes a pot feel like home. Tender pieces of chicken simmer in a rich, seasoned broth with soft, handmade dumplings that soak up all that flavor. This version uses old-fashioned rolled dumplings, cut into simple strips and cooked right in the broth. They're tender and satisfying, with a little chew, rather than fluffy biscuit-style dumplings. It's a comforting, filling supper that makes good use of basic kitchen ingredients.

Jump to Recipe
Bowl of chicken and dumplings with carrots and rolled dumplings, Dutch oven and cornbread in the background

Prep time

25 min

Cook time

1 hr 10 min

Resting

5 min

Total time

1 hr 40 min

Servings

8

Ingredients

For the chicken and broth

  • 3 pounds bone-in chicken thighs and drumsticks
  • 8 cups low-sodium chicken broth
  • 1 medium yellow onion, diced
  • 2 celery stalks, diced
  • 2 medium carrots, diced
  • 3 garlic cloves, minced
  • 2 tablespoons unsalted butter
  • 1 teaspoon dried thyme
  • 1 teaspoon poultry seasoning
  • 1 teaspoon freshly ground black pepper
  • 1 teaspoon kosher salt, plus more to taste
  • 1 bay leaf
  • 1/2 cup whole milk or evaporated milk, optional, for a richer broth

For the rolled dumplings

  • 2 cups all-purpose flour, plus additional flour for rolling
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 3 tablespoons cold unsalted butter
  • 3/4 cup whole milk

Instructions

  1. 1

    In a large Dutch oven or heavy pot, melt 2 tablespoons butter over medium heat.

  2. 2

    Add the onion, celery, and carrots. Cook for 5–6 minutes, stirring occasionally, until the vegetables begin to soften.

  3. 3

    Stir in the garlic, thyme, poultry seasoning, black pepper, and kosher salt. Cook for approximately 30 seconds, until fragrant.

  4. 4

    Add the chicken pieces, chicken broth, and bay leaf. Bring to a gentle boil, then reduce the heat to maintain a steady simmer.

  5. 5

    Cover partially and simmer for approximately 35–45 minutes, until the chicken is fully cooked and tender. The chicken must reach at least 165°F internally.

  6. 6

    Remove the chicken from the pot and allow it to cool enough to handle. Discard the skin and bones, shred the meat, and return the meat to the broth. Remove the bay leaf.

  7. 7

    While the chicken cools, prepare the dumplings. In a mixing bowl, whisk together the flour, baking powder, and salt.

  8. 8

    Cut the cold butter into the flour mixture until it resembles coarse crumbs.

  9. 9

    Add the milk and stir just until a soft dough forms. Avoid overworking the dough.

  10. 10

    Turn the dough onto a lightly floured surface. Roll it to approximately 1/8-inch thickness, then cut into strips about 1 inch wide and 2–3 inches long.

  11. 11

    Bring the chicken broth back to a gentle simmer. Add the dumpling strips a few at a time, stirring gently to prevent sticking.

  12. 12

    Simmer uncovered for approximately 15–20 minutes, stirring occasionally, until the dumplings are cooked through and the broth has thickened slightly.

  13. 13

    If using the optional milk or evaporated milk, stir it in during the final 5 minutes of cooking. Keep the heat low and avoid a vigorous boil.

  14. 14

    Taste and adjust the seasoning. Let the pot stand for 5 minutes before serving.

Heritage Kitchen Tips

  • Roll the dumplings thin enough to cook through but not so thin that they fall apart.
  • The flour from the dumplings naturally thickens the broth; if it becomes too thick, stir in a little additional warm broth.
  • Onion, celery, and carrots create a flavorful base — finely dice them if you prefer a smoother-looking broth.
  • Chicken thighs and drumsticks provide flavor at a relatively economical cost, and the dumplings make the dish filling without large portions of meat.

Storage and reheating

Refrigerate leftovers within two hours and use within 3–4 days. The dumplings will continue absorbing broth, so add a splash of broth when reheating.

Safety note

The chicken must reach at least 165°F internally before it is shredded and returned to the pot. Reheat leftovers to 165°F as well.

Round out the meal

Complete the meal

Helpful kitchen tool

Soul Food Serving Calculator

Know exactly how much fried chicken, greens, and mac to make — no guessing, no leftovers gone to waste.

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Related guide

How Much Food Do I Need for 20 People?

A practical starting point for portions, sides and meat when you are cooking for twenty.

Read the guide

Frequently asked questions

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