Y’all, this one right here is a keeper. It’s definitely the Best Homemade Chicken and Dumpling Recipe you’ll find!

If you’ve been following along, you know I’m in the middle of creating my very own family recipe book. Here’s the catch though — I didn’t inherit a big box of recipes from my mom, my grandma, or anybody else. Not one. Rude, right? 😂 So instead, I’ve turned to you — asking for your best family recipes that have been passed down through the generations. My plan? Cook them one by one, and if they win me over, they get a permanent spot in my recipe book.

Well, let me tell you, Heather’s chicken and dumplings — which came from her Grandma Ruby — made the cut on the very first bite. This recipe is cozy, classic, and the definition of Southern comfort food. The broth is rich and flavorful, the dumplings are tender and hearty, and the chicken ties it all together. It’s the kind of dish that makes you close your eyes and say, “Now that’s what supper’s supposed to taste like.”

So today, I’m passing this treasure from Heather’s family to yours. This would be great served with Southern Green Beans!

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Why You’ll Love This Chicken and Dumplings Recipe

• A true family recipe – it’s been tested by generations.
• Made with a whole chicken – giving you the richest, most flavorful broth.
• Homemade dumplings – simple to make and better than anything store-bought.
• Comfort food at its finest – perfect for Sunday dinner or a cozy winter evening.

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Chicken and Dumplings Ingredients

For the Broth & Chicken

• 1 whole chicken (about 5 lbs, giblets removed)
• 1 medium onion, peeled and cut into large chunks
• 4 chicken bouillon cubes
• Enough water to almost cover the chicken in the pot

For the Dumplings

• 3 cups all-purpose flour (I use unbleached organic)
• ~2 cups whole milk (add slowly, you may need a little more or less)
• 1 cup additional flour (for rolling out the dough)

To Finish

• Salt & black pepper, to taste

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Step-by-Step Instructions

1. Make the Broth

• Place the bouillon cubes in a large Dutch oven.
• Peel the onion and cut it into large chunks. Add to the pot.
• Remove giblets from the chicken if included. Place the whole chicken on top of the onions and bouillon cubes.
• Pour in enough water to almost cover the chicken (a little bit of the top showing is fine).
• Cover the pot with a lid and bake at 350°F for about 1 hour 15 minutes, or until the chicken reaches 165°F in the thickest part of the thigh.

2. Shred the Chicken

• Carefully remove the chicken from the pot and place it on a large platter or cutting board to cool slightly.
• Keep the broth and onions in the Dutch oven. Go ahead and set the pot on the stovetop — you’ll be cooking your dumplings in it.
• Once the chicken is cool enough to handle, remove the skin and bones, then shred the meat into bite-sized pieces. Place in a bowl and set aside.

3. Make the Dumpling Dough

• In a large mixing bowl, add 3 cups flour.
• Slowly pour in the milk, a little at a time, stirring with a wooden spoon until the dough comes together into a soft ball.
• If the dough is sticky, sprinkle in a little more flour. The dough should be soft but not stick to your hands.

4. Roll & Cut the Dumplings

• Lightly flour a clean countertop or large cutting board with about 1 cup of flour.
• Place the dough on the floured surface and roll it out with a rolling pin until it’s about ⅛-inch thick (roughly the size of a large pizza).
• Use a pizza cutter or pastry wheel to cut the dough into 2-inch squares. Dust lightly with flour so they don’t stick together.

5. Cook the Dumplings

• Bring the Dutch oven with the broth and onions to a gentle simmer over medium heat.
• Drop in the dumpling squares one at a time, stirring gently so they don’t clump together.
• Let the dumplings cook for about 20 minutes, stirring occasionally, until they are tender and cooked through.

6. Finish the Dish

• Add the shredded chicken back into the pot with the dumplings.
• Stir everything together. Taste the broth and season with salt and freshly ground black pepper as needed.

7. Serve & Enjoy

• Ladle into bowls, serve hot, and enjoy every cozy bite.

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Final Thoughts

This dish isn’t just a recipe — it’s a piece of family history. Recipes like these are meant to be written down, saved, and passed along to the next generation. Heather, thank you for sharing your Grandma Ruby’s chicken and dumplings with me. It’s officially found a forever spot in my recipe book — and I promise, it’ll be in yours too once you try it. 💛

Do you have a recipe that’s been passed down in your family? Send it my way — because the next one I fall in love with just might land right here on the blog and in my family recipe book.