Cozy Chicken and Dumplings
Meat Dishes, Poultry, Side Dishes

Chicken and Dumplings


This Southern Chicken and Dumplings recipe goes back in my family about 85 years and was passed down from my great-grandmother, who LOVED her dumplings thick. She was born and raised in Manchester, Kentucky, where her daughter (my grandmother) still lives.My grandma (we call her “mamaw”), swears the recipe hasn’t changed much over the years, but I know that she alters it slightly every time she makes a new batch of chicken and dumplings for our family at Thanksgiving and Christmas time! Submitted by KT, Hamilton, Ohio, United States.


Chicken and DumplingsIngredients

  • Either a whole (3 to 5 pound chicken), or about 2 large pre-cut chicken breasts and thighs
  • 2 bay leaves
  • 1 heaping Tbsp rosemary
  • 1 cup buttermilk
  • 1 small to medium yellow onion chopped
  • 1 tsp pepper
  • 1 tsp salt (also salt throughout recipe while cooking the chicken)
  • 3 quarts water
  • 2 1/2 cups all purpose flour
  • 1/2 Tbsp baking powder
  • 1/2 tsp baking soda
  • 2 Tbsp shortening



Cut up and clean out the chicken if using whole. Using pre-cut pieces is the same only no cleaning necessary.

Place the chicken in a large, deep stock pot or dutch oven, add enough water to cover, add the chopped onion, and then sprinkle top of pieces with rosemary.

Simmer on low to medium low until meat is tender and fully cooked. Some prefer very tender chicken, so the time spent simmering can vary greatly, but be sure to keep an eye on it as to not overcook or dry out the meat.

Remove the pieces, slice the chicken(debone), and place meat back in pot. Cover to keep warm.

Combine the flour, baking powder, and baking soda in mixing bowl and stir.

Gradually cut in shortening until mixture is smooth but still slightly thick.

Add buttermilk, salt, and pepper to the flour mixture and fluff with a fork or pastry mixer until moist.

Meanwhile, remove chicken from stock pot, add the bay leaves and a moderate amount of salt and pepper to the broth – up to the cook!

Boil the broth while rolling and cutting your dumplings.

Create a thickly floured surface and begin rolling dough until desired thickness is reached (about 1/3 inch in most cases).

Cut or “pinch” dough off in a basket pattern with pieces being 2 to 3 inches thick and add to the now broiling broth.

Reduce heat to simmer or medium low; DO NOT cover the stock pot, and cook for about 15-20 minutes, stirring often but gently.

Add in the chicken pieces, stir gently, cover pot and warm the chicken and dumplings for about 8 minutes.


Cozy Chicken and Dumplings

Recipe by Donnie Caves
0.0 from 0 votes
Course: MainCuisine: AmericanDifficulty: Intermediate


Prep time


Cooking time




Total time





Warm up with this classic American dish, Cozy Chicken and Dumplings. Tender chicken, fluffy dumplings, and a savory broth combine to create a comforting meal perfect for any occasion.

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  • For the Chicken and Broth:
  • 1 whole chicken (about 4 lbs)

  • 8 cups water (or enough to cover the chicken)

  • 2 carrots, chopped

  • 2 celery stalks, chopped

  • 1 onion, quartered

  • 3 garlic cloves, smashed

  • 2 bay leaves

  • Salt and pepper to taste

  • For the Dumplings:
  • 2 cups all-purpose flour

  • 1 tablespoon baking powder

  • 1 teaspoon salt

  • 2 tablespoons butter, cold and cubed

  • 1 cup milk

  • For the Soup:
  • 2 tablespoons butter

  • 2 carrots, diced

  • 2 celery stalks, diced

  • 1 onion, diced

  • 3 garlic cloves, minced

  • 1/4 cup all-purpose flour

  • 4 cups chicken broth (reserved from cooking the chicken)

  • 1 cup frozen peas

  • 1 teaspoon dried thyme

  • 1 teaspoon dried parsley

  • Salt and pepper to taste


  • Prepare the Chicken and Broth:
  • Place the chicken in a large pot and cover with water. Add carrots, celery, onion, garlic, bay leaves, salt, and pepper.
  • Bring to a boil, then reduce heat and simmer for 45 minutes to 1 hour, until the chicken is cooked through and tender.
  • Remove the chicken and let it cool. Strain the broth, discarding the vegetables and bay leaves. Reserve the broth for later use.
  • Once cooled, shred the chicken into bite-sized pieces, discarding the skin and bones.
  • Make the Dumplings:
  • In a mixing bowl, whisk together flour, baking powder, and salt.
  • Cut in the butter until the mixture resembles coarse crumbs.
  • Stir in the milk until just combined. Set aside.
  • Prepare the Soup:
  • In a large pot, melt butter over medium heat. Add carrots, celery, onion, and garlic. Sauté until vegetables are softened, about 5-7 minutes.
  • Sprinkle flour over the vegetables and stir to coat. Cook for 1-2 minutes.
  • Gradually add reserved chicken broth, stirring constantly until the mixture thickens.
  • Add shredded chicken, peas, thyme, parsley, salt, and pepper. Bring to a simmer.
  • Cook the Dumplings:
  • Drop spoonfuls of dumpling batter onto the simmering soup. Cover the pot and cook for 15-20 minutes, until the dumplings are cooked through and fluffy.

Recipe Video


  • For a richer flavor, you can use chicken stock instead of water when cooking the chicken.
  • If you prefer a thicker soup, add an extra tablespoon of flour during the cooking process.
  • Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
  • Reheat gently on the stovetop, adding a splash of broth or water if needed

Nutrition Facts

  • Serving Size: 1g
  • Total number of serves: 6
  • Calories: 450kcal
  • Carbohydrates: 40g
  • Protein: 35g
  • Fat: 15g
  • Cholesterol: 110mg
  • Sodium: 850mg
  • Fiber: 4g

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