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This easy Chicken and Dumplings recipe makes creamy soup filled with fluffy dumplings. An easy, made from scratch homemade recipe! Now with 30-minute method, Instant Pot, and Stovetop instructions!

Looking for more cozy dinner recipes? I think you’ll love my Grandmother’s Potato Soup, Alfredo Sauce, and Pot Roast Recipe.

Photo of dutch oven filled with homemade chicken and dumplings with fluffy made from scratch dumplings.
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Chicken and Dumplings make the perfect, comforting meal any time of the year.

Whenever my Grandmother Verdie said she was making her Chicken and Dumplings recipe, we begged to be able to eat dinner with her that night. Thick and creamy, full of moist, tender chicken, and dumplings that were light as a feather – her recipe is a prize. No fiddling is needed with this recipe! It’s rich, delicious, and hearty and has always been one of my family’s favorite dishes.

Why You’ll Love This Recipe

Grandmother’s Chicken and Dumplings recipe is rich, creamy, comforting, and delicious! Made with minimal ingredients and cooked from scratch, it is a recipe I turn to time and again for my family.

I’ve also included updated variations for Grandmother’s original recipe to make this a quick and easy recipe ready in 30 minutes and for cooking in the Instant Pot!

How to Make Homemade Chicken and Dumplings

To make this recipe, you’ll need the following ingredients:

Step-by-Step Instructions

Two photos side by side showing how to cook a whole chicken in a Dutch oven.

Cook the chicken. Add the chicken to a Dutch oven. Cover chicken completely with water, plus about 3 inches. Bring the chicken to a boil over low heat until the chicken is very tender, approximately 2 hours.

Shredded chicken in a mixing bowl on a marble counter.

Shred the chicken. Then remove the chicken from the broth and shred it, returning the shredded chicken to broth, discarding all but the meat. Only the chicken meat goes back into the broth.

Bring to a boil. Add salt to the broth and increase it to medium heat to bring the broth to a boil.

Photo of ingredients needed to make dumplings for chicken and dumplings.
Two photos showing how to make dumplings for chicken and dumplings.

Make the dumplings. Add the flour and butter to a mixing bowl. Cut the butter into the flour with a pastry blender or two forks. Pour in the buttermilk and stir together until a soft, shaggy dough forms. Using a cookie scoop or tablespoon, scoop the dough and drop it into the broth, as shown in the photo above.

If you prefer a rolled dumpling, pour the dough onto lightly floured paper towels and roll to about 1/4-inch thickness. Cut dough into 1-inch strips and pinch off 1 1/2-inch pieces. Drop the dough pieces into boiling broth. Gently stir after every few additions of the dough pieces to make sure they are submerged in the broth and able to cook.

Photograph of chicken and dumplings simmering in a Dutch oven.

Simmer. Add the milk, stirring to combine and while cooking. Simmer for 3-5 more minutes or until the dumplings are completely cooked. Remove a dumpling and cut it in half to test for doneness, if needed.

Then remove from heat, serve and enjoy!

Quick and Easy Chicken Dumplings (30-Minute Recipe)

To make this recipe even easier, you can use the following variation of the recipe. The chicken and dumpling soup will be ready in 30 minutes and still tastes delicious!

Ingredient Substitutions

Step by Step Instructions

  • Add the chicken stock or broth, milk, and salt to a Dutch oven set over medium heat. Bring to a boil and stir in the cooked shredded chicken.
  • Meanwhile, make the dumplings. Once the soup reaches a boil and you have stirred in the chicken, carefully drop the dumplings into the boiling soup.
  • Stir the dumplings into the soup, reduce the heat to medium-low heat, cover the Dutch oven with a lid, and cook for about 10 minutes.
  • Remove the lid, stir, and remove one dumpling to check for doneness. Cut the dumpling in half to see if it is cooked throughout. If it is, the soup is done and ready to serve. If it is not, return it to the soup and continue to cook.

Instant Pot Chicken and Dumplings Recipe

So many of you have been requesting how to make Grandmother’s Chicken and Dumplings Recipe using your Instant Pot.

I’ve tested and retested to make sure that the Instant Pot method was just as delicious as Grandmother’s stovetop, slowly simmered method, and boy, is it!

But you’ll see that you do not cook the dumplings in the pressure cooker at the same time as the rest of the recipe. You may ask why not cook the dumplings under pressure, but as I tested the recipe, I found that cooking the dumplings under pressure resulted in tough, dense dumplings that Grandmother wouldn’t have approved of at all! These dumplings are meant to be delicate and light. I’ve given the instructions in the Instant Pot instructions part of the recipe to make these dumplings taste the absolute best!

Three Popular Types of Dumplings Used in Chicken and Dumplings

Drop Dumplings

(uses a tablespoon or cookie scoop to scoop and drop the dumplings)

Add the flour and butter to a mixing bowl. Cut the butter into the flour with a pastry blender or fork. Stir in the buttermilk until a soft, shaggy dough forms. Drop the dumplings into the soup. Stir after every few additions of the dough pieces to make sure they are submerged in the broth and able to cook.

Rolled Dumplings

(uses a rolling pin to flatten the dough, and cut it into strips)

Mix flour, butter, and buttermilk to form a dough. Pour the dough onto lightly floured paper towels and roll to about 1/4-inch thickness. Cut dough into 1-inch strips and pinch off 1 1/2-inch piece. Drop the dough pieces into boiling broth. Stir after every few additions of the dough pieces to make sure they are submerged in the broth and able to cook.

Biscuit Dumplings

(uses frozen and thawed or canned biscuits for dumplings)

Cut canned biscuits into four pieces and drop them into the soup. 

How to Store this Recipe

To store. Allow to cool and then store in an airtight container in the refrigerator for up to 3 days.

To serve, reheat in the microwave or on the stovetop until heated throughout.

So, here’s our family Chicken and Dumplings recipe. I’m sharing a family treasure. And please, be sure not to overwork your dough.

5 from 8 votes

Southern Chicken and Dumplings

Chicken 2 hrs 55 mins

Photo of chicken and dumplings in a Dutch oven with a serving spoon.
Prep Time 10 mins
Cook Time 2 hrs 45 mins
Servings 8
Course Main Course
Cuisine American
Author Robyn | Add a Pinch
Southern Chicken and Dumplings are easy to make at home with this classic, family-favorite Southern recipe. Now with 30 minute method, Instant Pot and Stovetop instructions!

Equipment

Ingredients  

  • 1 (3 ½ – 5 pound) whole chicken or about 4 cups shredded, cooked chicken
  • 1/2 cup cold water or 32-ounces chicken stock or broth
  • 1 1/2 teaspoons salt
  • 2 cups milk

For the Dumplings

Instructions 

Traditional Chicken and Dumplings Recipe

  • Cook the chicken. Add the chicken to a Dutch oven. Cover chicken completely with water, plus about 3 inches. Bring the chicken to a boil over low heat until the chicken is very tender, approximately 2 hours.
    Two photos side by side showing how to cook a whole chicken in a Dutch oven.
  • Shred the chicken. Remove the chicken from broth and pull into strips, returning to broth, discarding all but the meat.
    Shredded chicken in a mixing bowl on a marble counter.
  • Cook the soup. Add salt to the broth and increase to a medium heat to bring the broth to a boil.
  • Make the dumplings. Add the flour and butter to a mixing bowl. Cut the butter into the flour with a pastry blender or forks. Stir in the buttermilk until a soft, shaggy dough forms. Drop the dumplings in to the soup. Stir after every few additions of the dough pieces to make sure they are submerged in the broth and able to cook.
    Two photos showing how to make dumplings for chicken and dumplings.
  • Cook the dumplings. Add butter and milk, stirring to combine and often while cooking. Allow to gently boil for 3-5 more minutes, or until the dumplings are completely cooked. Remove a dumpling and cut in half to test for doneness, if needed.

Quick and Easy Chicken and Dumplings Recipe (30 Minutes!):

  • Cook the soup. Add the chicken stock or broth, milk, and salt to a Dutch oven set over medium heat. Bring to a boil and stir in the cooked shredded chicken.
  • Make the dumplings. Meanwhile, make the dumplings. Once the soup reaches a boil, and you have stirred in the chicken, carefully drop the dumplings into the boiling soup. Stir after every few additions of the dough pieces to make sure they are submerged in the broth and able to cook.Stir the dumplings into the soup, reduce the heat to medium-low heat, cover the Dutch oven with a lid, and cook for about 10 minutes.
  • Check the dumplings for doneness. Remove the lid, stir, and remove one dumpling to check for doneness. Cut the dumpling in half to see if it is cooked throughout. If it is, the soup is done and ready to serve. If it is not, return it to the soup and continue to cook.

Instant Pot Chicken and Dumplings Recipe:

  • Cook the chicken. Arrange the rack insert inside the Instant Pot. Place the whole chicken onto the rack and sprinkle with the salt. Add 3 cups of clean water to the Instant Pot. Secure the top to the Instant Pot, close the vent at the top of the Instant Pot lid. Set the time using the Poultry button and reduce the amount of time to 25 minutes. 
  • Shred the chicken. Once the Instant Pot reaches pressure, the chicken will cook for 25 minutes. Allow the pressure to naturally release over the next 15 – 20 minutes. Carefully remove the lid of the Instant Pot and lift the rack insert out of the Instant Pot carefully transferring the chicken to a cutting board or platter. Remove the meat from the chicken and return it to the Instant Pot broth. 
  • Make the dumplings. Press the Saute button on the Instant Pot and bring the chicken and broth to a boil. Mix together the dumplings. Drop the dumpling dough pieces into boiling broth. Stir after every few additions of the dough pieces to make sure they are submerged in the broth and able to cook.
  • Cook the soup. Add milk, stirring to combine and often while cooking. Allow to gently boil for 3-5 more minutes, or until the dumplings are completely cooked. Remove a dumpling and cut in half to test for doneness, if needed. 

Notes

To store. Allow to cool and then store in an airtight container in the refrigerator for up to 3 days.
To serve, reheat in the microwave or on the stovetop until heated throughout.

Nutritional Information

Calories: 224kcal | Carbohydrates: 27g | Protein: 7g | Fat: 9g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 27mg | Sodium: 546mg | Potassium: 175mg | Fiber: 1g | Sugar: 5g | Vitamin A: 339IU | Vitamin C: 0.003mg | Calcium: 125mg | Iron: 0.3mg

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Enjoy!
Robyn xo

Soup & Salad Recipes

Robyn Stone

Robyn Stone is a wife, mom, blogger, recipe developer, and cookbook author. Welcome to Add a Pinch where I share thousands of delicious, tested and perfected easy recipes that the whole family will love.

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Recipe Review




Comments

    1. Hi Joanne,
      As noted in the first part of the recipe instructions, you will cover chicken completely with water, plus about 3 inches more water.
      I hope you enjoy the chicken and dumplings, Joanne! It’s a family favorite and perfect for cold days! Thanks! xo

  1. This looks fabulous your story of your grandmother reminded me of mine I miss her so I really wish I would have paid more attention to her cooking for I miss her food so much thank you for sharing I can’t wait to try this recipe

    1. Thanks, Cathy. Every time I make this, I think of my grandmother making this when I was a little girl. Such sweet memories! xo

  2. 5 stars
    Hi Robyn. I tried your recipe today and it was absolutely delicious. I had never used milk and butter in my chicken and dumplings but I now have a new way of making it. I do have one question though… it says that it only takes about 10 minutes here or there to cook the dumplings and mine have taken much longer. All I had was all purpose flour. Would that make the difference, because I see the recipe calls for self rising. I even measured the dough to make sure it was a quarter inch thick just to be sure. Would appreciate your feedback. Thank you

  3. 5 stars
    So many times I hear people say they wished they would have paid more attention when mom or grandma were cooking the favorite things and I unfortunately am no different. My sweet Mama went to be with the Lord in 2014 and I haven’t had those comforting dumplings since. (Her recipe was handed down from my great grandmother). You have no idea how happy I am to have run across your recipe. Today is the second time in a week I have made it and it tastes so much like hers I COULDNT BE HAPPIER! My husband loves it also. I think I will treat my dad and make it for him! Thanks so much!!

    1. I know I am so fortunate that I have my grandmother’s and mother’s recipes. I’m so happy this recipe brought back good memories for you, Becky!

    1. Deana, it is one heaping tablespoon shortening, next ingredient under self-rising flour. I hope you enjoy!

  4. Robyn, thank you for sharing all of your cooking magic. At 70 I’m still learning. LOL. I did want to share one great thing I learned about carrot cakes, at least for me. By adding a can of crushed Pineapple, it gave that special something that made everyone want to eat the whole cake! Hugs

  5. Hi! I have your book “Add a Pinch,” and noticed another chicken and dumplings recipe. Which do you prefer between this and your grandmother’s chicken aka dumplings?

    1. Christina, about the only difference in these two recipes is the biscuit dough for the dumplings. I really don’t have a preference. I hope you enjoy the chicken and dumplings, whichever you decide to make.

  6. Robyn – These are so good!! I lost my mom in October, and remember her making this dish for my sister and me quite often growing up, using refrigerator biscuits (which is how I made it). I was really missing my mom yesterday when your email hit my inbox, and I knew this had to be dinner last night! I have never made them before, and was so comforted by them with the first bite! Thank you for helping sooth my soul with a dish that tastes just like mom used to make!! What a blessing! 🙂

    1. Bobbie, I love that these chicken and dumplings tasted like your mom’s and gave you a little comfort.

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