This is the kind of old-fashioned comfort food that feels like a warm hug at the end of a long day. Miss Cindy’s chicken and dumplings are rich, savory, and deeply satisfying, with tender chicken swimming in a silky, seasoned broth and soft, flat dumplings that eat like wide homemade noodles. The aroma alone—thyme, onion, pepper, and slow-simmered chicken—will pull everyone into the kitchen before dinner is ready.
What makes this recipe a keeper is how approachable it is. Instead of fussy drop dumplings, the dough is rolled out and cut into rustic squares, making it far easier than grandma’s version, but just as comforting. The small addition of cream of chicken soup gives the broth extra body and richness without masking that homemade flavor.
I’ve made this on chilly Sundays and busy weeknights alike, and it never fails. The dumplings cook quickly, the chicken stays tender, and the whole pot disappears fast. It’s humble, filling, and exactly the kind of meal that makes people ask for seconds. Love this recipe? Pin it to your Comfort Food board on Pinterest so you don’t lose it.
Homemade Chicken and Dumplings
Course: DinnerCuisine: AmericanDifficulty: Medium6
servings25
minutes40
minutes410
kcalClassic chicken and dumplings with tender flat dumplings, rich broth, and old-fashioned comfort in every bite.
Ingredients
- Chicken & Broth
1 whole chicken (about 4 lb), cut into pieces
3 ribs celery, chopped
1 large onion, chopped
1 tsp dried thyme
2 chicken bouillon cubes
1 tsp salt
½ tsp garlic powder
½ tsp onion salt (or shallot salt)
1 tsp freshly ground black pepper
4 cups water
1 can (10½ oz) cream of chicken soup
- Dumplings
2 cups all-purpose flour
1 tsp salt
¾ cup ice water, as needed
Directions
- In a large stockpot, add the chicken pieces, celery, onion, thyme, bouillon cubes, salt, garlic powder, onion salt, and black pepper. Pour in 4 cups of water.
- Bring to a gentle simmer over medium heat. Reduce to medium-low and simmer uncovered for about 40 minutes, until the chicken is very tender (95°C / 203°F liquid temperature).
- Remove the chicken from the pot and let it cool slightly. Pull the meat from the bones, chop into bite-size pieces, and return the chicken to the pot. Keep warm over low heat.
- To make the dumplings, combine the flour and salt in a bowl. Drizzle in ice water a little at a time, mixing with your fingers until a soft dough forms. Knead briefly and shape into a ball.
- Roll the dough on a floured surface to about ⅛-inch thickness. Let rest for 3–5 minutes, then cut into 1-inch squares. Tear larger pieces in half.
- Stir the cream of chicken soup into the pot and bring back to a gentle simmer over medium-low heat (82–90°C / 180–195°F).
- Drop the dumplings into the simmering broth one at a time. Do not stir. Gently press them under the liquid if needed.
- Cook until the dumplings float and are cooked through, about 5 minutes. Serve hot.
Cooking Notes
Keep the broth at a gentle simmer, not a boil, to prevent tough dumplings.
If the broth thickens too much, add warm water or chicken stock a little at a time.
Dumplings should look slightly translucent when fully cooked, not chalky in the center.
Leftovers will thicken; thin gently when reheating.
Nutrition
Yields: 6 servings
Estimated Nutrition per Serving
Calories: 410 kcal
Fat: 21 g
Carb: 30 g
Protein: 26 g
Recipe Science
This dish is a traditional American chicken-and-dumplings preparation that uses a whole chicken simmered with aromatics to create a flavorful broth. Flat dumplings, rolled and cut from a simple flour-and-water dough, cook directly in the soup, thickening it naturally while absorbing flavor.
The method works because collagen from the chicken bones enriches the broth during the long simmer, while the cream of chicken soup adds emulsified fats and starches that stabilize and thicken the liquid. Cooking the dumplings gently prevents starch loss and ensures a tender, cohesive texture rather than gumminess.
This recipe fits well into everyday cooking because it uses affordable ingredients and one pot. It stores safely refrigerated for up to three days and reheats best over low heat with added liquid. Dumplings can be made thinner or thicker depending on preference.
Dietary Notes & Health Alerts: One serving provides approximately 780 mg sodium, which is over 30% of the FDA Daily Value and considered High. Individuals monitoring sodium intake may reduce added salt, use low-sodium soup, or substitute unsalted stock.
Why You’ll Love This Recipe
- True Comfort Food: Rich broth, tender chicken, and soft dumplings hit all the nostalgic notes.
- One-Pot Wonder: Minimal cleanup with maximum flavor payoff.
- Family-Friendly: Mild, savory flavors that kids and adults both love.
- Make-Ahead Friendly: Tastes even better the next day.
FAQ
- Can I use boneless chicken?: Yes, but you’ll lose some richness from the bones. Add extra broth if needed.
- Why are my dumplings tough?: Overworking the dough or boiling too hard can cause toughness.
- Can I freeze this?: The broth freezes well, but dumplings may soften when thawed.
Conclusion
This is one of those recipes that reminds you why simple, homemade food still matters. Don’t stress about perfection—this dish is forgiving and meant to be adjusted to your kitchen and your people. What do you like to serve alongside your chicken and dumplings?
Happy cooking, from my kitchen to yours!