Old Fashioned Chicken & Dumplings - Fluffy Homemade Dumplings! (2023)

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This creamy Chicken and Dumplings recipe is the ultimate comfort food! Fluffy, homemade dumplings in the most flavorful chicken soup. Made from scratch in minutes!

Old Fashioned Chicken & Dumplings - Fluffy Homemade Dumplings! (1)

Table of Contents

  • Homemade Chicken and Dumplings
  • What Kinds of Dumplings Are There?
  • How to Make Soup Dumplings from Scratch
  • Soup Ingredients
  • How to Make Chicken and Dumplings Soup
  • What Makes this Soup So Creamy?
  • This Recipe is Pure Comfort Food!
  • Chicken and Dumplings Recipe

Homemade Chicken and Dumplings

If you are looking for an easy chicken and dumplings recipe, you found it! Today I’m sharing all my tips and tricks on how to make your chicken and dumplings from scratch with minimal effort.

Don’t get nervous when I say this recipe is made from scratch. If you’ve ever wanted to make dumplings from scratch you’ll be glad to know they’re surprisingly easy and simple to make!

Chicken and Dumplings is one of the top recipes on my site for a reason and I can’t wait for you to try it! I promise, you will love it like the thousands of others who have given this recipe 5 stars over the years!

Old Fashioned Chicken & Dumplings - Fluffy Homemade Dumplings! (2)

What Kinds of Dumplings Are There?

There are 3 popular kinds of dumplings:

  • Drop dumplings are dumplings made in a bowl that you scoop out and drop into the soup to be cooked. They are light and fluffy.
  • Rolled dumplings are the kind of dumplings you get when you order Cracker Barrel’s Chicken and Dumplings. They are a flat dense dumpling.
  • Biscuit dumplings are made with canned biscuits and are cut into quarters and dropped into the soup.

This recipe uses drop dumplings. Why? Well, when I started trying out different methods of making my own dumplings these drop dumplings were the clear winner. They are very easy to make, fast to cook and extra delicious! This recipe makes fluffy homemade dumplings that float on top of your chicken soup.

Years and years ago, I used to make my chicken and dumplings recipe with canned refrigerated biscuits. If you are a big fan of chicken and dumplings with biscuits, I still have that recipe on my site as well!

Old Fashioned Chicken & Dumplings - Fluffy Homemade Dumplings! (3)

How to Make Soup Dumplings from Scratch

The first step in making chicken and dumplings soup is to make the dumplings. This homemade dumpling recipe is so easy. They take 5 minutes and a handful of ingredients, you probably already have on hand!

(Video) Chicken & Dumplings (Fluffy)

Your family will think you were working for hours making homemade dumplings — so don’t tell them our little secret.

Follow these simple steps to make drop dumplings for soup:

  1. Mix dry ingredients: Add the dry ingredients (flour, baking powder, pepper, salt and thyme) into a medium sized bowl and whisk together.
  2. Add wet ingredients: Add in the butter and milk, mix it together using a wooden spoon, until dough ball forms.
  3. Cook dumplings: Drop the dumplings into the simmering soup with a cookie scoop and let cook! That’s it!

If you have been wanting to learn how to make dumplings from scratch, this is definitely a great recipe to try since it’s so easy!

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Soup Ingredients

Once you’ve made your dumplings, the rest of the ingredients needed for this soup are simple classics:

  • Butter
  • Onion, carrots, celery and garlic
  • All purpose flour
  • Evaporated milk <- The secret to creamy soup!
  • Chicken stock
  • Shredded cooked chicken
  • Spices: Thyme, Salt & pepper

Some things are best when they are kept simple to let the flavor shine and I absolutely think Chicken and Dumplings is one of those things.

However, I do have one secret ingredient that is KEY to making your chicken and dumplings creamy. Can you guess what it is from the ingredients list above? Evaporated milk!

Evaporated milk is creamier when compared to whole milk, but not as thick as heavy whipping cream (and a lot less fattening as well).

P.S. If you can’t have dairy, I suggest trying this dairy free Matzo Ball Soup. You still get dumplings without the dairy!

Old Fashioned Chicken & Dumplings - Fluffy Homemade Dumplings! (5)

How to Make Chicken and Dumplings Soup

Now that we’ve covered how to make dumplings and what ingredients go into this soup, here’s how to make it all come together:

  1. Sauté your veggies: In a large pot melt the butter over medium-high heat. Add the onion, carrots and celery. Cook for 5 minutes until the veggies begin to wilt. Add the garlic and cook for 1 minute longer.
  2. Add flour: Sprinkle the flour over the veggies and cook for a minute, stirring constantly.
  3. Pour in the milk and broth: Add the evaporated milk and broth. Stir quickly to combine.
  4. Simmer & make the dumplings: Bring the soup to a boil, then reduce to a simmer and make your drop dumplings as described above.
  5. Drop the dumplings into the soup: Using a large cookie scoop, scoop the dumpling dough into balls and drop them directly into the simmering soup. Place them around the edges of the pot, not all in the center. Gently press the dumplings down so the soup runs over them.
  6. Cover and simmer: Place a lid on your pot, reduce heat to a low simmer and cook for 15 minutes.
  7. Test the dumplings: Gently stir the soup. Remove one dumpling and cut it in half to make sure it is cooked through.
  8. Serve: Once the dumplings are cooked, your soup is ready to eat. Time to dig in!

What Makes this Soup So Creamy?

There are a few tricks to keeping Chicken and Dumplings creamy without adding any cans of condensed soups.

First is the use of evaporated milk as mentioned above.

Second, and just as important, is the gravy base of the soup made with all purpose flour and butter. You use the butter to sauté the vegetables in and then add in the flour and cook for a minute or two. The two combine to make a great soup gravy base – similar to making white country gravy.

The evaporated milk + gravy make an amazingly creamy soup when combined with the chicken stock!

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This Recipe is Pure Comfort Food!

This homemade chicken and dumplings recipe has been a winner with my family and circle of friends for years, but I have never shared it on the blog.

(Video) Chicken & Fluffy Dumplings

It’s not because I didn’t want to share my family recipe with all of you, it’s just that I usually make it when I am craving comfort food on a cold night. And then as soon as it’s done, I don’t want to worry about working and taking photos…I just want to dive in face first!

But after the response to the videos I sharedof me making this Chicken and Dumplings recipe on Instagram stories a few weeks ago, I knew I HAD to share the recipe asap.

Old Fashioned Chicken & Dumplings - Fluffy Homemade Dumplings! (7)

So many of you made this soupwithin days of me posting the recipe and immediately started sending me pictures and reviews.No joke, over 25 people sent me messages proclaiming this to be the BEST Chicken and Dumplings recipe, ever! Yahoo!!

It’s now one of the most popular recipes on my site and you can read lots of reviews below. I am so excited for all of you to try this recipe. Please share how this Chicken and Dumplings recipe turns out for you, I can’t wait to hear what you think!

Old Fashioned Chicken & Dumplings - Fluffy Homemade Dumplings! (8)

This easy recipe for my family’s favorite creamy Homemade Chicken and Dumplings is loaded with big fluffy dumplings that are made from scratch in just minutes!

Prep Time15 minutes

(Video) Chicken N (Fluffy style) Dumplings

Cook Time35 minutes

Total Time50 minutes

Ingredients

  • 6 tablespoons butter
  • 1 cup chopped yellow onion
  • 1 cup matchstick carrots
  • 1 cup diced celery
  • 4 cloves garlic, minced
  • 3 tablespoons all purpose flour
  • 12 oz (1 can) evaporated milk
  • 32 oz (1 quart) chicken stock
  • 4 cups shredded cooked chicken
  • 1 tablespoon fresh thyme (or 1 teaspoon dried thyme)
  • 2 teaspoons freshly cracked black pepper (or to taste)
  • salt, to taste

Homemade Dumplings:

  • 2 cups all purpose flour
  • 1 tablespoon plus 1 teaspoon, baking powder
  • 1 teaspoon freshly cracked black pepper
  • 1 teaspoon salt
  • 1 tablespoon fresh thyme (or 1 teaspoon dried thyme)
  • 3/4 cup (6 oz) whole milk
  • 4 tablespoons butter, melted

Instructions

  1. In a large heavy bottomed pot (like a dutch oven), melt butter over medium-high heat.
  2. Add onion, carrots and celery. Cook for 5 minutes, until vegetables being to wilt.Add garlic and cook for 1 minute more.
  3. Add flour and stir to combine. Cook for 1 minute.
  4. Add evaporated milk and chicken stock and quickly stir to combine.
  5. Bring to a boil and add chicken, thyme, black pepper and salt.Let soup simmer, uncovered, while you make dumplings.
  6. In a large bowl, whisk together flour, baking powder, pepper, salt and thyme. Make a well in the center of the flour mixture and pour the milk and butter into the center of it.
  7. Using a wooden spoon (or rubber spatula), stir together until dough ball forms. If your dough seems too dry, you can add an extra tablespoon of milk.
  8. Using a large** sized cookie scoop, scoop dough and drop directly into the simmering soup. Place them around the pot, not all in the same place.
  9. Once all dumplings have been added, gently press them down so the soup runs over just the tops of them.
  10. Place the lid on your pot and lower the heat a little to a low simmer (you don’t want the bottom of the soup to burn but also want the soup to still be simmering to cook the dumplings).
  11. Cook for 15 minutes, gently stir the soup/dumplings and then cut one dumpling in half to make sure they are cooked through.
  12. If the dumplings are cooked through, serve hot! If not, cook an additional 2-3 minutes and check again.

Notes

*You can use a medium sized cookie scoop in place of a large cookie scoop to get more dumplings. Start checking if they are done around the 10 minute mark.

Nutrition Information:

Yield:

6

Serving Size:

1

Amount Per Serving:Calories: 731Total Fat: 39gSaturated Fat: 20gTrans Fat: 1gUnsaturated Fat: 17gCholesterol: 162mgSodium: 1096mgCarbohydrates: 57gFiber: 3gSugar: 14gProtein: 37g

(Video) Old Fashioned Chicken and Dumplings

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  • Chicken
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  • Fall
  • Family Recipes
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FAQs

What is the secret to good dumplings? ›

Don't Overwork the Dumpling Dough

Stir everything together until the wet and dry ingredients are combined and you don't see any more dry flour. The dough might look a little lumpy, but that's okay! Overworking the dough is one of the easiest ways to end up with tough dumplings.

Are dumplings better with butter or shortening? ›

You can use either one. Shortening produces a slightly more tender dumpling, but I love the flavor from butter.

Why are my dumplings hard and not fluffy? ›

The trickiest part of the dumplings remaining fluffy lies with the cooking time. If the dumplings are cooked for too long, then they will become hard. If they are cooked and allowed to remain in the heated environment – in the hot liquid or covered in the hot pot, then the dumpling will contract and get hard.

Why are my dumplings Fluffy? ›

Baking Powder

It's responsible for the dumplings' light and fluffy texture.

How do you make perfect dumplings? ›

It's best to have your lid ready: Immediately add about 3 tablespoons of water to the pan, just enough to cover the base of the dumplings, then cover and cook for 3–4 minutes, or until the water has evaporated. Lift the lid and allow the dumpling to cook for another 30 seconds, to allow the bottoms to get extra crispy.

Should dumplings be cooked covered or uncovered? ›

Once your water is boiling, let your dumplings cook in the steam for about ten minutes. Don't remove the lid as letting the steam escape will disrupt the cooking process and result in undercooked dumplings, so keep that lid on!

How long do you boil dumplings for? ›

Bring a large pot of water to a boil. Cook dumplings in batches of about 8 until they are cooked through, 3 to 4 minutes. Using a slotted spoon, transfer the dumplings to a serving platter. Serve warm with the dipping sauce.

What kind of flour is best for dumplings? ›

Grocery store All-purpose flour, with a moderate amount of gluten, such as Gold Medal brand, works exceptionally well. 1. To prepare the dough in a food processor, put the flour in the work bowl.

What's the best way to thicken chicken and dumplings? ›

If you want to thicken the soup base on your chicken and dumplings, you'll need to do it BEFORE you add in your dumplings. Take about 1/3 cup of the liquids and place it into a bowl. Whisk 2 teaspoons of cornstarch into this liquid. Once the mixture is smooth, pour it back into the soup pot and stir in.

Can you overwork dumplings? ›

Tips & Variations. Don't over mix your dough – Overworking the dough can result in tough dumplings. If you think you might have overworked, leave your dumplings to rest for at least 10 minutes before cooking.

Should I sift the flour for dumplings? ›

Sift the flour and salt into a bowl and slowly add enough cold water to make a stiff dough. (A sticky dough makes a soft pasty dumpling.). Knead in the bowl or on a lightly floured board until smooth.

Should dumplings float or sink? ›

If they are still sticky and cling to the toothpick, they are not done. The outside will look moist, but the inside will be cooked through. 3. The dumplings will float to the top of the broth, even though at first they may plop under the broth.

Do you put eggs in dumplings? ›

To make dumplings, combine flour and salt. Make a well in flour; add egg. Gradually stir 1/4 cup reserved broth into egg, picking up flour as you go.

What are the fluffy dumplings called? ›

Xiao Long Bao – Shanghai Steamed Soup Dumplings. Xiao Long Bao is one of the most famous Chinese steamed dumplings, but one of the most time-consuming to make from scratch.

When making dumplings do you cook the meat before? ›

If the filling is wet (i.e., watery) rather than sticky, as is the case with already cooked meat, the filling will pull away from the wrapper during steaming or frying. There are, of course, exceptions to the rule. When the meat is gelatinous, it is possible to mince it after cooking and use it as dumpling filling.

What is the sauce for dumplings made of? ›

Start by dissolving a teaspoon of sugar into a tablespoon of water. Then add 2 tablespoons soy sauce, 1 teaspoon rice vinegar, 1 teaspoon chili oil, 1 teaspoon minced garlic, 1 teaspoon toasted sesame seeds, and ½ teaspoon sesame oil. And serve this sauce with your dumplings!

Can I use plain flour in my dumplings? ›

If you don't have any self-raising flour, you might be wondering whether you can use plain flour to make your dumplings instead. Technically you can, but your dumplings will definitely end up being pretty dense.

Do dumplings float when done? ›

Again, when they start to float they should be done. Taste and if not done, add some more cold water and wait until they float again. When they are done, strain and serve with your favorite dumpling sauce. If you pan-fry a dumpling, they are called Pot Stickers.

How do you know when chicken and dumplings are done? ›

The basic ingredients are rolled into doughy balls about the same consistency as a thick cake batter. Once they're rolled and ready to go, just drop them into your chicken stock and boil until they're cooked through. To test the dumplings, run a skewer or a toothpick through one. When it comes out clean, it's ready.

Do I cook dumplings in cold or hot water? ›

Cooking dumplings in water is very straightforward as long as you know the concept of Dian Shui (点水) meaning “add water”. During the cooking process, you need to add cold water to the boiling water three times before the dumplings are fully cooked. Remember to cover the pot with a lid each time after you add water.

Do I boil water before adding dumplings? ›

To Boil Dumplings:

Depending on the number of dumplings you're cooking, bring a medium to large pot of water to a boil. Drop in the dumplings, and stir immediately so they don't stick to the bottom of the pot. Bring back to a boil, and boil for 6-8 minutes, depending on their size, until cooked through.

How long does chicken dumplings take to cook? ›

Let dumplings cook

Allow dumplings to cook for about 15-20 minutes. You should notice your broth starting to thicken (from the extra flour) and your dumplings may start to sink a little to the bottom because they are soaking up the broth. Take one out and taste test it.

Do you boil dumplings on high heat? ›

To boil dumplings, fill a large pot two-thirds of the way with water. Cover and bring to a boil over high heat. Add as many dumplings as can fit comfortably in a single layer in the pot and cook them until they float. Let them cook an additional two to three minutes.

Why do you put cornstarch in dumplings? ›

Instead of steaming these dumplings in water, we simmer them in a vinegary cornstarch and flour slurry that creates a lacy, crunchy golden crust as the water evaporates and the dumplings brown.

What is the most common filling for dumplings? ›

Some of the most popular ingredients for the filling include shrimp, cucumber, purple cabbage, ground pork, bean sprouts, vermicelli, and rice.

Which vinegar is best for dumplings? ›

Chinese black vinegar is widely used in Chinese cooking for all types of cold appetizers, braised meats and fish, noodles and as a dipping condiment for dumplings. It can be used to add acidity and sweetness to braised dishes like Chinese Braised Fish, where it cooks down to sweet black gold.

How much flour do I use to thicken chicken and dumplings? ›

If you end up adding too much broth and the soup seems too thin, or if you prefer the broth to be more like gravy, you can make a slurry to help thicken it. Add about 2 tablespoons of flour or cornstarch to a small bowl and stir in enough cold water or cold milk to form a thin paste with no lumps.

How do you keep dumplings from dissolving in chicken and dumplings? ›

Lower your heat so that your broth is just barely barely barely boiling and drop these pieces in one at a time. It is important that you DO NOT STIR. We are not going to stir these as we don't want our dumplings cooking up. If you do stir, you will basically cause your dumplings to dissolve.

Why are my dumplings so dense? ›

Overworking the mixture, thus having heavy dumplings is a common mistake people make. Dumplings need very gentle handling, so mix only until the ingredients are just combined, and if your recipe involves rolling them out with extra flour, avoid using too much.

Can you use water instead of milk for dumplings? ›

If you use water instead of milk to make your dumplings, they will not be as flavorful or fluffy. Also, they will be somewhat drier than dumplings made with milk. However, the difference isn't that drastic, so if you want to use water, go for it. Your dumplings will soak up the flavor of your chicken, stew, or soup.

Should I let my dumpling dough rest? ›

Allow the dough to rest for at least 15 minutes and up to 3 hours at room temperature. At this point you can make your wrappers or refrigerate your dough for up to 2 days. Before using, allow your dough to warm to room temperature, as it will be easier to manipulate.

Can I use baking soda instead of baking powder for dumplings? ›

If you don't have baking powder, you can use baking soda as long as you also add an acidic ingredient to activate the soda.

What happens if you forgot to sift flour? ›

Why You Should Sift Flour. Putting your flour through a sifter will break up any lumps in the flour, which means you can get a more accurate measurement. Sifted flour is also much lighter and airier than unsifted flour and is easier to mix into other ingredients when making batters and doughs.

What keeps dumplings from falling apart? ›

Place 1 cup of flour in a mixing bowl. Add salt and pepper to taste, and stir. This is the coating for the dumplings that will prevent them from dissolving in the broth.

Can you overcook dumplings? ›

Yes, you can overcook dumplings. They will start to disintegrate if they are being overcooked, it does take a while.

Why do you add cold water when cooking dumplings? ›

The reason for this has to do with the filling inside. Most likely inside is still raw so you add the cold water to slow down the cooking process of the dough so it doesn't break apart while allowing the filler to finish cooking. Continue to cook until those wonderful dumplings start floating again.

What oil do you use for dumplings? ›

Heat vegetable oil in a large skillet over medium heat. Working in batches, add dumplings in a single layer and cook until bottoms begin to brown, about 30 seconds.

What is traditionally in dumplings? ›

Dumpling is a broad class of dishes that consist of pieces of dough (made from a variety of starch sources), often wrapped around a filling. The dough can be based on bread, flour, buckwheat or potatoes, and may be filled with meat, fish, tofu, cheese, vegetables, fruits or sweets.

What are traditional dumplings made of? ›

What are dumplings made of? The dumpling dough is made of three main ingredients: flour, water and salt. But which flour you use depends on which dumpling you want to make.

Should chicken and dumplings be covered or uncovered? ›

Cover and simmer until dumplings are cooked through, about 15 minutes. Once you have covered the pan, do not uncover and peek while the dumplings are cooking! In order for the dumplings to be light and fluffy, they must steam, not boil. Uncovering the pan releases the steam.

Why are my homemade dumplings mushy? ›

If the dough is dropped right into the liquid, the simmering action may break up the dumplings. Also, the dough will soak up moisture from the liquid so the dumplings will become soft and soggy.

What makes dumpling juicy? ›

For a juicy, flavorful dumpling, you want fatty pork. The fattier, the better. So buy the fatty grind from a Chinese butcher, or have your butcher grind some fat along with the meat.

How do you make dumplings not soggy? ›

Cook 10 minutes uncovered. Cover pot and cook another 10 minutes. DON'T PEEK. That's the secret to light and fluffy dumplings!

Do dumplings sink or float when done? ›

So, altogether, the starch molecules do not absorb much more water as they are done, so the remaining water can vaporize and fill the air pockets, which makes the dumpling float then. Or, in other words, a floating dumpling is actually overcooked and so guaranteed to be ready (if the preconditions are met).

What can I add to my chicken and dumplings to make it thicker? ›

If you want to thicken the soup base on your chicken and dumplings, you'll need to do it BEFORE you add in your dumplings. Take about 1/3 cup of the liquids and place it into a bowl. Whisk 2 teaspoons of cornstarch into this liquid. Once the mixture is smooth, pour it back into the soup pot and stir in.

How do you know when dumplings are done in chicken and dumplings? ›

Once they're rolled and ready to go, just drop them into your chicken stock and boil until they're cooked through. To test the dumplings, run a skewer or a toothpick through one. When it comes out clean, it's ready.

How many folds should dumplings have? ›

Basically, pleats are folded in towards the middle of the dumpling. This means that the folds are going in two directions—left to right and right to left (again, with all folds going in towards the middle). The easiest way to do this is to do two pleats on each side, so you have four pleats total.

What flour is used for dumplings? ›

The most common all purpose flour works just fine! However, it's a good idea to understand your flour. Flour with a medium level of gluten works best. The dough is easy to work with.

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