Experience the ultimate comfort with this classic Chicken and Dumplings recipe. Tender chicken, rich broth, and soft, fluffy dumplings come together to create a hearty and satisfying meal. Perfect for chilly evenings, rainy days, or whenever you need a taste of home, this Southern favorite is sure to warm both your body and soul.

I never actually measure anything when making chicken and dumplings so don't worry if you don't have exact amounts of everything. Add extra seasonings to taste or any extra vegetable you need to use up. It is a no-fail dish so cook with your heart♥

  • 3 cups of cooked chicken, shredded or cubed (I usually cube/shred chicken from a purchased rotisserie chicken)
  • 1/2 c. finely diced carrots
  • 1/2 c. finely diced celery
  • 1 whole medium onion, finely diced
  • 8 cups chicken broth
  • salt & pepper to taste.
  • other favorite seasonings (I add everything bagel and garlic)

Place chicken broth, chicken, onion, carrots and celery in a large pot. Season to taste.  Bring to a boil, reduce heat, and simmer 15-20 minutes or until vegetables are cooked.

  • 2 cups all purpose flour plus extra for dusting
  • 1/3 cup shortening
  • 1/2 teaspoon baking powder
  • 3/4 to 1 cup milk
  • 1/2 teaspoon salt


  1. Combine flour, baking powder, salt and shortening with a fork (or with mixer) until shortening is mixed in.
  2.  Add milk a little at a time and mix until combined (you may not need all of it, you want a soft but not sticky dough).
  3. Knead a few times on a floured surface until dough is smooth and roll the dough out to ⅛ inch thick. Cut dough into 1x2 inch strips. 
  4. Drop dumpling strips into the broth and simmer for 15 minutes. Allow to sit for 10 minutes before serving.  The dumplings get better the longer it sits in the broth, and it taste even better the next day.  

Note:  It is also great as a freezer meal.