Homemade Chicken And Dumplings Recipe From Scratch: Grandma’s Fluffy Pockets in Rich Broth

Grandma’s chicken and dumplings brings comfort food to a new level with its rich, simmered broth and cloud-like dumplings. This from-scratch method stays true to tradition without cutting corners.

The key is simmering the chicken low and slow to build deep flavor in the broth before dropping in the dumpling dough. I learned this technique from Mrs. Henderson back in Cincinnati—her secret was never rushing the process.

What you get is tender chicken pieces swimming in a velvety broth, with fluffy dumplings that soak up every bit of flavor. The dumplings cook right in the broth, creating a dish that’s hearty and satisfying.

Perfect for chilly evenings or when you need a taste of home. Here’s how to make it.

Ingredients for Homemade Chicken and Dumplings Recipe from Scratch

These ingredients build that rich broth and fluffy dumplings from scratch just like Grandma made.

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The chicken is the backbone here. Thighs give you that fall-apart tenderness, but breasts work too if that’s what you’ve got. I always grab mine from Kroger—they’ve got good quality at a fair price. Look for skin-on if you want extra flavor (just remove the skin before cooking). For the stock, Swanson or College Inn are solid store-bought options if you’re not making your own.

No all-purpose flour? Self-rising flour works in a pinch (skip the baking powder). Fresh out of parsley? Dried parsley at half the amount gets the job done. The milk can be any kind—whole milk gives the richest dumplings, but 2% or even skim works fine. If you’re out of baking powder, baking soda plus cream of tartar (1:2 ratio) can substitute.

Leftovers keep in the fridge for 3-4 days—the dumplings soak up more broth over time, which I love. Freezes beautifully for up to 3 months. Just thaw in the fridge overnight before reheating. Always store in airtight containers (trust me on this one).

Step-by-Step Instructions for Homemade Chicken and Dumplings

This is how I make it every time. Simple steps, big flavor, just like grandma’s.

Step 1: Build the Rich Broth Base

Melt the 0.25 cup Unsalted Butter in a large pot over medium heat. Add the diced 1 whole Onion, sliced 2 whole Carrots, and sliced 2 whole Celery Stalks. Cook for 5-7 minutes until the vegetables soften and the onion turns translucent.

Stir in the minced 3 cloves Garlic Cloves and cook for 30 seconds until fragrant. Add the 1.5 lb Chicken Thighs and 1.5 lb Chicken Breasts, then season with 1 tsp Salt and 1 tsp Black Pepper. Pour in the 6 cups Chicken Stock and bring to a boil.

Step 2: Simmer the Chicken Until Tender

Reduce the heat to medium-low and let the mixture simmer for 20-25 minutes until the chicken is fully cooked and tender. You’ll know it’s done when the internal temperature reaches 165°F and the chicken easily shreds with a fork.

Remove the chicken from the pot and transfer it to a cutting board. Use two forks to shred the meat into bite-sized pieces. Skim any excess fat or foam from the surface of the broth, then return the shredded chicken to the pot.

Step 3: Prepare the Dumpling Dough

In a medium bowl, whisk together the 2 cups All-Purpose Flour, 1 tbsp Baking Powder, and remaining 0.5 tsp Salt. Pour in the 0.5 cup Whole Milk and stir with a wooden spoon until just combined. The dough will be thick and slightly sticky—don’t overmix.

Let the dough rest for 5 minutes while you bring the broth back to a gentle simmer. This pause helps the baking powder activate for fluffier dumplings.

Step 4: Cook the Dumplings in the Broth

Drop rounded tablespoons of the dumpling dough into the simmering broth. I like to use a cookie scoop or two spoons for even portions. Cover the pot with a lid and cook for 15-18 minutes without peeking.

You’ll know the dumplings are done when they’re puffed up and a toothpick inserted into the center comes out clean. The broth should be bubbling gently the entire time—adjust the heat if needed to maintain a steady simmer.

Step 5: Garnish and Serve Warm

Once the dumplings are cooked, stir in the chopped 0.25 cup Fresh Parsley and let the pot sit covered for 2 minutes to meld the flavors. Taste and adjust the seasoning with additional salt or black pepper if needed.

Ladle the chicken, dumplings, and broth into bowls and serve immediately. The dumplings will soak up the rich broth, so don’t wait too long to dig in. This dish is best enjoyed fresh and hot.

Regional Styles of This Recipe

Southern Style

In the South, they often use self-rising flour for dumplings, which gives them a lighter texture. The dough is rolled thin and cut into squares before dropping into the broth. I love how this version creates delicate, almost noodle-like dumplings that float beautifully. 💛

Appalachian Mountain

Appalachian cooks often make “slick” dumplings by rolling the dough very thin and cutting it into long strips. These are cooked in a rich chicken broth with plenty of black pepper for a hearty, comforting meal that sticks to your ribs.

Midwestern Hearty

Midwestern versions tend to be thicker and more biscuit-like. They use baking powder for lift and often add a touch of sour cream to the dough for extra richness. These dumplings are substantial enough to be a meal on their own.

Pacific Northwest

Here in Portland, we often add fresh herbs like thyme or rosemary to the broth for an earthy twist. Using local, free-range chicken from our farmers markets makes a noticeable difference in flavor. I always grab mine from New Seasons Market. ✨

Pennsylvania Dutch

The Pennsylvania Dutch make “bott boi” or pot pie dumplings that are more like thick noodles. They’re typically served in a thick chicken stew rather than a broth, with plenty of potatoes and carrots mixed in.

Cincinnati Tradition

Back in Cincinnati, Mrs. Henderson taught me to add a splash of whole milk to the broth just before dropping in the dumplings. This creates an extra-rich base that the dumplings soak up beautifully, making every bite luxurious.

Frequently Asked Questions