Easy Homemade Chicken and Dumplings Recipe for Beginners DIY

So, you’ve heard the whispers, seen the photos, and maybe even tasted the magic of homemade chicken and dumplings. But then the fear sets in: "Is it too complicated for me? Will I mess it up?" Put those worries aside right now! This isn't your grandma's secret, all-day, "you need years of experience" kind of recipe. This is your introduction, your first triumphant step into the world of truly comforting, utterly delicious Homemade Chicken and Dumplings. We're breaking it down, step-by-step, making it ridiculously easy and totally approachable for any beginner. Get ready to DIY your way to a warm, savory bowl of pure comfort!

Why This Recipe is Awesome

Because its the culinary equivalent of a warm blanket and a ridiculous rom-com—simple, satisfying, and oddly nourishing. Its forgiving, which means even if you get distracted by your phone or a television rerun, it still turns out delicious.

Want a dish that feeds a crowd? Perfect. Want to impress your date with something unpretentious? Even better. Want leftovers that taste better than the original? Yup. Its idiot-proof—Ive made it after midnight and it still worked.

Ingredients Youll Need

Step-by-Step Instructions

1. Prepare the broth. Put the chicken in a large pot and cover with 8 cups of water or stock. Add half the onion, a few carrot slices, a celery stalk, a bay leaf, a couple sprigs of thyme, and a pinch of salt. Bring to a simmer and cook for 25–35 minutes until the chicken reaches 165°F and the juices run clear.
2. Remove and shred the chicken. Take the chicken out and let it cool a bit. Shred the meat off the bones into bite-sized pieces. Save the bones if you want to simmer more stock later. Discard the bay leaf and thyme stems.
3. Sauté the aromatics. In a separate heavy pot, melt 3 tbsp butter over medium heat. Add the rest of the onion, carrots, celery, and garlic. Cook 5–7 minutes until softened and smelling amazing.
4. Make the roux. Sprinkle ½ cup flour over the softened veggies and stir for 1–2 minutes to cook the raw taste out. This thickens the soup and makes it cling to the dumplings.
5. Add the broth. Slowly pour the strained chicken broth into the pot while whisking to avoid lumps. Bring to a simmer. Taste and season with salt and black pepper. Add the shredded chicken back in and lower the heat to a gentle simmer.
6. Mix dumpling dough. In a bowl, whisk 2 cups flour, 1 tbsp baking powder, 1 tsp salt, and a pinch of pepper. Cut in 4 tbsp cold butter or shortening until crumbly. Stir in about 1 cup milk (or buttermilk) until just combined—don’t overmix.
7. Drop dumplings into the simmering pot. Use a spoon to drop generous spoonfuls of dough onto the simmering surface. Cover the pot tightly and cook without lifting the lid for 12–15 minutes. The trapped steam cooks the dumplings through.
8. Finish and add greens. After the dumplings puff up, remove the lid and add frozen peas and chopped parsley. Simmer 2 minutes more. Check dumplings for doneness; they should be tender and not gummy. Adjust salt and pepper.
9. Serve hot. Spoon a comforting heap of broth, chicken, and dumplings into bowls. Add an extra pat of butter or a sprinkle of fresh herbs if youre feeling bougie.

Common Mistakes to Avoid

• Boiling the pot like a jacuzzi: Keep the broth at a gentle simmer when the dumplings cook. A rolling boil will make them tough and fall apart.
• Overmixing dumpling dough: Mix just until combined. Overworked dough = dense dumplings. No one wants that.
• Undersalting the broth: Season progressively. Under-seasoned soup = sad bowls. Taste as you go.
• Skipping the roux: If you want a silky, clingy broth, don’t skip the flour step. Otherwise, youll have more of a thin chicken soup vibe.
• Adding dumplings too early: They absorb liquid and can over-expand. Wait until the broth is simmering and the flavors are adjusted.

Alternatives & Substitutions

Short on time? Swap the whole chicken for a cooked rotisserie chicken. Shred, toss in, and youre golden—no broth baby-step required.

Want fluffier dumplings? Use buttermilk instead of milk. Prefer a more biscuit-like top? Roll the dough and cut rounds, then bake on top of the simmering stew for a hybrid pie vibe.

Gluten-free? Use a 1:1 gluten-free flour blend for both roux and dumplings. Texture will differ slightly, but it works.

Vegetarian twist? Use rich vegetable stock and add mushrooms for umami. Skip the chicken and increase the veggies. Not the same soul food, but still cozy.

Out of shortening? No drama—cold butter works fine. IMO, butter tastes better but shortening makes dumplings a touch flakier.

FAQ (Frequently Asked Questions)

Can I use boneless chicken to save time?

Yep. Boneless chicken cooks faster and shreds easily. But you’ll lose some broth depth. If using boneless, consider adding a splash of store-bought stock for richness.

Can I use canned biscuits or pre-made dough for dumplings?

Sure, if youre in hustle mode. Drop them in the simmering broth and follow can directions for cooking time. It’s not as homemade, but it gets the job done when life is hectic.

Can I freeze chicken and dumplings?

Yes and no. Freeze the stew base and shredded chicken without dumplings. Dumplings get gummy after freezing and reheating. Make fresh dumplings when you reheat the soup.

How long can I store leftovers?

Refrigerate for up to 3–4 days. Reheat gently on the stove over low heat. If you added dumplings, they’ll soak more liquid over time—add a splash of stock or water when reheating.

Can I make this in a slow cooker or Instant Pot?

Totally. For slow cooker: cook chicken and broth on low for 4–5 hours, shred, then stir in veggies and finish with dumplings on the stove. For Instant Pot: pressure cook chicken with aromatics for 12 minutes, quick release, shred, then simmer and add dumplings separately.

What if my dumplings are raw in the middle?

That usually means the heat was too low or you lifted the lid too early. Put the lid back on and steam them for 5–8 more minutes. If still raw, pop them in a 350°F oven covered for 10 minutes.

Can I make this spicy?

Of course. Add a pinch of cayenne or a diced jalapeño when you sauté the aromatics. Keeps the comfort, adds a kick.

Final Thoughts

There you go—an easy, comforting chicken and dumplings recipe that feels fancy without demanding a culinary degree. Remember: gentle simmer and dont overwork the dough are your two mantras. Want to be wild? Throw in some corn, swap in mushrooms, or top with hot sauce. The point: make it yours.

Now go impress someone—or yourself—with your new culinary skills. Youve earned a bowl, a nap, and maybe a small cookie afterward. Enjoy. 😊