If you’ve ever wanted a comforting, heartwarming meal that feels like a big hug on a chilly day, you’re going to love this Easy Homemade Chicken and Dumplings (6-Ingredients) Recipe. Seriously, this recipe is one of those hidden gems I discovered from my mom’s kitchen that’s simple, uses just a handful of ingredients, and tastes like you spent hours in the kitchen. Stick with me and I’ll show you how to make it perfectly every time — it’s truly fan-freaking-tastic!
Why You’ll Love This Recipe
- Only 6 Ingredients: This recipe keeps things super simple with just a handful of pantry staples, making it quick and fuss-free.
- Made From Scratch: No canned soup here — your dumplings and broth are lovingly homemade, yielding authentic, rich flavor.
- Comfort Food Classic: It’s the ultimate cozy bowl of dinner that will have your family coming back for seconds (and thirds).
- Kid-Friendly & Crowd-Pleaser: Even picky eaters will enjoy this straightforward, delicious meal that warms the soul.
Ingredients You’ll Need
These ingredients work beautifully together to build that rich chicken broth and fluffy dumplings everyone loves. Here’s what to pick up and a few little tips to ensure you’re set up for success.
- Whole chicken: Using a 3-pound whole chicken gives you rich flavor and tender meat; the bones create a naturally delicious broth you just can’t beat.
- Water: Just enough to cover the chicken by about 2 inches — this helps draw out all the flavor into your soup base.
- Onion: Diced onion adds a subtle depth and sweetness to the broth; I find using a medium onion works perfectly every time.
- Flour: All-purpose flour is ideal for light, fluffy dumplings but feel free to experiment with cake flour or even whole wheat for a twist.
- Baking powder: This is your secret weapon to keep those dumplings pillowy and light — don’t skip it!
- Milk: Warm milk binds the dumpling dough and keeps things tender; you might need a little extra depending on your flour type.
- Butter: Melted butter adds richness and moistness to the dumplings, rounding out their flavor beautifully.
- Seasonings: Salt, black pepper, and poultry seasoning (or herbs like thyme, sage, or parsley) elevate the whole dish without overpowering it.
Variations
I love that this Easy Homemade Chicken and Dumplings (6-Ingredients) Recipe is a blank canvas you can tweak to your liking. Over the years, I’ve tried different herbs and tweaks with great success, so don’t be shy about making it your own.
- Herb Swaps: I sometimes swap poultry seasoning for fresh sage or thyme — it adds a lovely garden-fresh aroma that’s just irresistible.
- Flour Options: Whole wheat flour gives dumplings a nuttier flavor and extra fiber, but be gentle with the mixing to keep them soft.
- Broth Boost: For a deeper broth, roast the chicken beforehand or toss in some garlic cloves while simmering.
- Vegetable Add-ins: Throw in diced carrots or celery for extra veggies – just add them early enough to cook through.
How to Make Easy Homemade Chicken and Dumplings (6-Ingredients) Recipe
Step 1: Build Your Flavorful Chicken Broth
Start with your whole chicken and diced onion in a large pot, then cover with water by about 2 inches. Season with salt, pop on the lid, and bring to a gentle simmer — don’t let it boil! Slow and steady is the key here, for about an hour, until the chicken is cooked through and tender. Skim any foam off the top as needed. Once your chicken is out, keep simmering the broth uncovered to reduce and thicken the flavor; this step makes all the difference in the taste.
Step 2: Debone and Prepare Your Chicken
Let that chicken cool just a little — about 5 to 10 minutes. Then peel off the skin and carefully remove the bones. Chop or shred the meat into nice, bite-sized pieces that’ll feel cozy nestled in your soup. Having this ready before dumplings go in will help keep things moving smoothly.
Step 3: Whip Up Your Dumpling Dough
In a bowl, mix flour, baking powder, salt, and black pepper until combined. Meanwhile, melt the butter and warm your milk — warm, not boiling, is best so it comes together smoothly. Pour the wet ingredients into the dry ones and gently stir with a fork just until you see everything combined. Here’s the golden rule: do not overmix. Overworking the dough makes the dumplings dense instead of fluffy — something I learned the hard way!
Step 4: Cook Dumplings in Rich Broth
Pop your shredded chicken back into the simmered broth and adjust your seasoning if needed. Then, use a scoop or a couple of spoons to drop chunks of dumpling dough into the simmering soup. Cover with the lid and let them steam gently for 15 minutes — don’t peek too much here or the steam escapes and they won’t puff up right. Once done, you’ll have tender, fluffy dumplings soaking in flavorful chicken broth, just waiting to be enjoyed.
Pro Tips for Making Easy Homemade Chicken and Dumplings (6-Ingredients) Recipe
- Simmer, Don’t Boil: Keeping your broth at a gentle simmer ensures a clearer, more flavorful soup and tender meat.
- Don’t Overmix Dumplings: I learned early that mixing the dough just until combined keeps dumplings light and fluffy.
- Cover During Cooking: Always cover the pot while dumplings cook to trap steam, which is what makes them rise beautifully.
- Adjust Milk Gradually: Different flours absorb liquids differently, so add milk slowly to get just the right dough consistency.
How to Serve Easy Homemade Chicken and Dumplings (6-Ingredients) Recipe
Garnishes
I love to sprinkle a little freshly chopped parsley or thyme over the top — it adds a pop of color and fresh herbal brightness. Sometimes, a crack of fresh black pepper right before serving perks up the flavors just perfectly.
Side Dishes
Pair this with a simple green salad or some steamed green beans for a balanced meal. I often serve it alongside crusty bread or homemade cornbread to soak up every bit of that glorious broth.
Creative Ways to Present
For a cozy winter gathering, I’ve served this in individual rustic bowls with a sprinkle of fresh herbs and a dollop of sour cream for richness. It makes for an effortlessly elegant presentation that’s sure to impress guests without extra fuss.
Make Ahead and Storage
Storing Leftovers
I store leftovers in an airtight container in the refrigerator for up to 3 days. Just a heads up — dumplings tend to soak up broth over time, so the soup might thicken. You can add a splash of water or broth when reheating to loosen it back up.
Freezing
You can freeze this chicken and dumplings soup, but I recommend freezing the broth and chicken separately from the dumplings if possible. Dumplings tend to get a bit mushy when frozen and reheated, so I usually freeze just the soup base and add fresh dumplings when I’m ready to eat again.
Reheating
Reheat gently on the stovetop over low to medium heat, stirring occasionally to prevent sticking and to break dumplings back up if needed. Add a little extra milk or water if the soup has thickened too much during storage. This keeps everything tasting fresh and cozy.
FAQs
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Can I use chicken pieces instead of a whole chicken?
Absolutely! Using bone-in, skin-on chicken pieces like thighs or drumsticks will still give you great flavor for the broth. Just be sure to simmer long enough for tender meat and to extract goodness from the bones.
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How do I keep dumplings from being tough?
The key is not to overmix your dumpling dough. Stir just until ingredients come together. Also, steaming them gently under a lid helps keep them light and fluffy instead of dense.
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Can I make this recipe dairy-free?
Yes! Substitute the milk with an unsweetened non-dairy milk like almond or oat milk, and swap butter for a dairy-free margarine or oil—this still results in tasty dumplings, though texture may vary slightly.
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What’s the best way to reheat leftovers?
Warm your leftovers slowly on the stove over low heat, stirring to avoid sticking and adding extra liquid if the soup is too thick. Avoid microwaving for best texture, but if you do, add a splash of broth and cover the bowl.
Final Thoughts
This Easy Homemade Chicken and Dumplings (6-Ingredients) Recipe holds a very special place in my heart — it’s the recipe that filled my family’s table countless times with warmth and love. Whenever I make it, I feel connected to those cozy memories and I hope you feel the same. Give it a try; it’s simple, satisfying, and the kind of meal you’ll want to make again and again. Trust me, once you get this one right, it becomes a treasured go-to comfort food in your kitchen too.
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Easy Homemade Chicken and Dumplings (6-Ingredients) Recipe
- Prep Time: 10 minutes
- Cook Time: 1 hour 15 minutes
- Total Time: 1 hour 25 minutes
- Yield: 8 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Southern American
Description
A comforting and easy homemade Chicken and Dumplings recipe made with just 6 simple ingredients. This classic Southern dish features a tender whole chicken simmered slowly to create a rich broth, topped with light and fluffy scratch-made dumplings. Perfect for a cozy fall meal, it’s an effortless recipe that yields delicious, hearty servings to feed a family.
Ingredients
Chicken and Broth
- 1 (3lb) whole chicken (1.5kg)
- 2 1/2 quarts of water, or enough to cover the chicken by 2 inches (1800g)
- 1 medium onion, diced (200g)
- Salt and black pepper to taste
- 1/2 teaspoon poultry seasoning (or rubbed sage, thyme, or parsley)
Dumplings
- 2 cups all-purpose flour (240g) (substitutes: 00 flour, cake flour, or whole wheat flour)
- 1 tablespoon baking powder (15g)
- 1 1/4 teaspoon kosher salt (6g)
- 1 cup whole milk, warmed (245g) (may need up to 1/3 cup more depending on flour type)
- 3 tablespoons unsalted butter, melted (45g)
- Freshly ground black pepper, to taste
Instructions
- Make the chicken soup base: Place the diced onion and whole chicken into a large pot. Add enough water to cover the chicken by about 2 inches (approximately 8-10 cups). Season with 1 teaspoon of salt. Cover the pot with a lid and bring to a slow, steady simmer over medium heat—avoid boiling. Let it simmer gently for about 1 hour or until the chicken is tender and fully cooked, skimming off any foam or impurities from the surface as needed. Once done, carefully remove the chicken to a plate and continue simmering the broth uncovered to reduce and concentrate the flavors.
- Debone the chicken: After the chicken cools for 5 to 10 minutes, remove the skin and carefully debone the chicken. Shred or chop the meat into bite-sized pieces. Set aside while preparing the dumplings.
- Make the dumpling dough: In a bowl, whisk together the flour, baking powder, salt, and a pinch of black pepper until well combined. In a small pot, melt the butter and add the milk, warming it over medium heat until hot but not boiling. Pour the warm milk and butter mixture into the dry ingredients and gently stir with a fork until just combined. Be careful not to overmix; excessive mixing will make the dumplings dense and tough.
- Cook the dumplings: Return the shredded chicken to the simmering soup and adjust seasoning if needed. Using a portioning scoop or two spoons, drop spoonfuls of the dumpling dough onto the gently simmering broth. Cover the pot with a lid and let the dumplings steam on low simmer for 15 minutes until cooked through and fluffy. Serve immediately, piping hot. Enjoy!
Notes
- This recipe is a treasured Southern-style chicken and dumplings dish that’s incredibly easy to make and uses just a handful of ingredients for maximum flavor.
- Use gentle stirring and avoid overmixing the dumpling dough to ensure light and fluffy dumplings.
- The recipe yields 8 hearty servings, perfect for a family meal.
- Adjust seasoning to taste and skim the broth as needed for a clearer soup base.
- If using different types of flour, you might need to add a bit more milk to achieve the right consistency for the dumpling dough.
Nutrition
- Serving Size: 1/8 of the recipe
- Calories: 350 kcal
- Sugar: 3 g
- Sodium: 550 mg
- Fat: 14 g
- Saturated Fat: 7 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 26 g
- Fiber: 1 g
- Protein: 32 g
- Cholesterol: 110 mg
