Homemade Dumpling Recipe for Chicken and Dumplings: Fluffy Pockets in Savory Broth

There’s nothing quite like the first bite of fluffy dumplings floating in a rich, savory chicken broth. This recipe brings New England comfort to your table with a technique I perfected in my tiny Boston kitchen.

I developed this method after testing multiple dough ratios to achieve dumplings that are light yet sturdy enough to hold their shape. The key is gentle handling and letting the dough rest before shaping.

What emerges is a bowl of tender chicken pieces nestled among pillowy dumplings, all soaking up the deeply flavorful broth. The aroma alone will have everyone gathering around the table before dinner’s ready.

Perfect for Sunday suppers or when you need a meal that feels like a warm hug. Here’s how to make it.

Ingredients for Homemade Dumpling Recipe for Chicken and Dumplings

Pantry staples and fresh herbs come together for New England comfort in a bowl.

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The flour is the foundation—King Arthur is my go-to for consistent results (the bag with the red label). Butter needs to stay cold, so cube it first and pop it in the freezer while you prep the rest. For the chicken, thighs give you that rich flavor, but breasts work if that’s what you’ve got. I grab mine from Whole Foods when they’re on sale, but any supermarket brand is fine.

No whole milk? Half-and-half or buttermilk actually makes the dumplings even more tender. Swap fresh thyme for dried at one-third the amount. If you’re out of chicken broth, vegetable broth plus a pinch of poultry seasoning gets you close. The carrots and celery are flexible—baby carrots or pre-cut mirepoix from Trader Joe’s work in a pinch (don’t skip the onion though).

Broth keeps in the fridge for 4-5 days—reheat it for soups all week. Dumplings are best fresh, but leftovers freeze well for 2-3 months. Portion into meal-sized containers so you can grab and reheat easily.

Step-by-Step Instructions for Chicken and Dumplings

Here’s the method I’ve perfected for tender dumplings in a rich, savory broth.

Step 1: Prepare the Broth Base

In a large pot or Dutch oven, combine the 1.5 lb chicken thighs, 1 lb chicken breasts, 1 whole onion, 2 whole carrots, 2 whole celery stalks, 3 cloves garlic cloves, 6 cups chicken broth, 2 tsp fresh thyme, and 1 whole bay leaf.

Bring to a boil over medium-high heat, then reduce to a simmer. Skim off any foam that rises to the surface. Simmer for 25-30 minutes until the chicken is cooked through and the vegetables are tender. This creates a flavorful foundation for your dish.

Step 2: Shred the Chicken and Strain the Broth

Remove the chicken from the pot and transfer it to a cutting board. Once cool enough to handle, shred it into bite-sized pieces using two forks. Discard the bay leaf and strain the broth through a fine-mesh sieve into a clean pot, pressing on the vegetables to extract all their flavor.

Return the shredded chicken to the strained broth and bring it back to a gentle simmer over medium heat. This ensures every bite of chicken is infused with the rich vegetable and herb flavors from the broth.

Step 3: Make the Dumpling Dough

In a large bowl, whisk together the 2 cups all-purpose flour, 1 tbsp baking powder, 0.5 tsp salt, and 0.25 tsp black pepper. Cut in the 3 tbsp unsalted butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs with pea-sized butter pieces visible.

Gradually stir in the 0.75 cup whole milk until just combined. The dough will be thick and slightly sticky—that’s exactly what you want. Be careful not to overmix, as this will make your dumplings tough rather than fluffy.

Step 4: Drop and Cook the Dumplings

Drop rounded tablespoons of dough directly into the simmering broth. I like to use a cookie scoop for evenly sized dumplings. Cover the pot with a tight-fitting lid and let them cook for 15-18 minutes.

Resist the urge to peek—the steam is what makes them rise. You’ll know they’re done when they’re puffed up and a toothpick inserted into the center comes out clean. The dumplings should be light, fluffy, and soaking up all that delicious broth flavor.

Step 5: Rest and Serve

Turn off the heat and let the pot sit, covered, for 5 minutes. This resting time allows the dumplings to finish setting up and absorb more of the savory broth.

Ladle into deep bowls, making sure each serving gets plenty of broth, chicken, and at least a couple of dumplings. The dumplings should be tender, the broth rich and flavorful, and the chicken perfectly seasoned from its time in the aromatic broth.

Storing and Reheating homemade dumpling recipe for chicken and dumplings

Refrigerator Storage

Let your chicken and dumplings cool for no more than 2 hours before transferring to airtight containers. I use glass containers with snap-on lids from my local Boston market. Store at 40°F or below for up to 3 days. ❄️

Freezer Storage

This dish freezes well for up to 3 months without significant texture loss. Portion into meal-sized containers—I prefer quart-size freezer bags because they stack efficiently. Leave 1 inch of headspace for expansion and squeeze out excess air.

Stovetop Reheating

This is my preferred method. Pour contents into a heavy-bottomed pot, add ¼ cup water or broth to prevent sticking, and heat over medium-low heat for 10-15 minutes. Taste and adjust seasonings—sometimes the dumplings need a pinch of salt after reheating. 🔥

Microwave Reheating

For quick meals, microwave individual portions covered with a damp paper towel. Heat on 70% power for 2-3 minutes, stir, then continue in 1-minute intervals until reaching 165°F. Add a splash of water if it looks dry.

Frequently Asked Questions