Homemade Chicken and Dumplings from Scratch🍖 Main

Name: Homemade Chicken and Dumplings from Scratch
Prep time: 30 min
Cook time: 120 min
Total time: 150 min
Yield: 4 servings
Ingredients: 1 whole chicken (about 3.5 to 4 lbs); 1 large yellow onion, quartered; 2 carrots, roughly chopped; 2 stalks celery, roughly chopped; 3 cloves garlic, smashed; 2 bay leaves; 1 tsp whole black peppercorns; 10 cups cold water; 1 tbsp kosher salt; 3 tbsp unsalted butter; 1 large yellow onion, finely diced; 2 carrots, peeled and diced; 2 stalks celery, diced; 3 tbsp all-purpose flour; 1/2 cup heavy cream (optional); 1/2 tsp freshly ground black pepper; Kosher salt to taste; 2 cups all-purpose flour; 1 tbsp baking powder; 1/2 tsp baking soda; 1 tsp kosher salt; 4 tbsp cold unsalted butter, cubed; 1 cup cold buttermilk; Fresh parsley, chopped

A comforting, from-scratch chicken and dumplings recipe using a whole chicken to create a rich, homemade stock, topped with fluffy buttermilk drop dumplings.

By Marcus Rivera, Kitchen Tips Editor

Prep: 30 minCook: 120 minServes: 4

comfort-food dinner poultry scratch-made soup

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There's something deeply satisfying about building a pot of chicken and dumplings entirely from scratch, and the difference in flavor is unmistakable. By simmering a whole chicken with aromatics, you create a golden, deeply flavored stock that becomes the soul of this dish. Those boiled vegetables have given their all to the broth, so don't feel guilty about discarding them—they've done their job. The result is a soup base with genuine chicken flavor that no store-bought box can match.

The key to tender, fluffy dumplings lies in handling the dough as little as possible. When you stir in that cold buttermilk, mix just until the ingredients come together—a few lumps are perfectly fine. Overworking develops gluten, which leads to tough, chewy dumplings instead of the pillowy clouds you're after. Also, resist the temptation to peek once those dumplings are steaming. Lifting the lid releases the steam they need to puff up properly, so set a timer and walk away for those crucial fifteen minutes.

This recipe doubles beautifully for a crowd, and the soup base can be made up to two days ahead—just wait to mix and cook the dumplings until you're ready to serve. If you prefer rolled dumplings to drop-style, you can add a bit more flour to make a sturdier dough, roll it thin, and cut it into strips or squares. For a twist, try stirring fresh thyme or sage into the dumpling batter, or fold some frozen peas into the soup during the last few minutes of cooking for a pop of color and sweetness.

Ingredients

For the Chicken Stock

1 whole chicken (about 3 1/2 to 4 lbs)
1 large yellow onion, quartered
2 carrots, roughly chopped
2 stalks celery, roughly chopped
3 cloves garlic, smashed
2 bay leaves
1 tsp whole black peppercorns
10 cups cold water
1 tbsp kosher salt

For the Soup

3 tbsp unsalted butter
1 large yellow onion, finely diced
2 carrots, peeled and diced
2 stalks celery, diced
3 tbsp all-purpose flour
1/2 cup heavy cream (optional)
1/2 tsp freshly ground black pepper
Kosher salt to taste

For the Dumplings

2 cups all-purpose flour
1 tbsp baking powder
1/2 tsp baking soda
1 tsp kosher salt
4 tbsp cold unsalted butter, cubed
1 cup cold buttermilk

For Garnish

Fresh parsley, chopped

Nutrition (Per 4 servings)*

680

Calories

45g

Protein

52g

Carbs

32g

Fat

Fiber

1250mg

Sodium

* AI-estimated values only — not a substitute for professional nutrition labeling.

Instructions

Make the Chicken Stock

Step 1: Place the whole chicken, quartered onion, chopped carrots, chopped celery, garlic, bay leaves, peppercorns, and 1 tbsp salt in a large stockpot. Cover with cold water.
Step 2: Bring to a boil, then reduce heat to low. Skim any foam, cover partially, and simmer for 1.5 hours until the chicken is tender.
Step 3: Remove the chicken and let it cool. Strain the stock into a bowl, discarding the boiled vegetables. You should have 6-8 cups of stock. Shred the chicken meat, discarding bones and skin.

Prepare the Soup

Step 4: In a Dutch oven, melt 3 tbsp butter over medium heat. Sauté the diced onion, carrots, and celery for 5-7 minutes until soft.
Step 5: Sprinkle in 3 tbsp flour and stir for 1 minute. Gradually whisk in 6 cups of the homemade stock. Simmer for 10 minutes to thicken.
Step 6: Stir in the shredded chicken and heavy cream. Season with salt and pepper to taste. Keep at a gentle simmer.

Make the Dumplings

Step 7: In a bowl, whisk 2 cups flour, baking powder, baking soda, and 1 tsp salt. Cut in the cold, cubed butter until the mixture resembles coarse crumbs.
Step 8: Gently stir in the buttermilk just until a dough forms. Do not overmix.

Cook and Serve

Step 9: Drop golf-ball-sized spoonfuls of dough onto the simmering soup. Cover tightly with a lid, reduce heat to medium-low, and steam undisturbed for 15 minutes.
Step 10: Remove the lid, ladle into bowls, and garnish with fresh parsley.