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Creamy comfort food from scratch! You'll love this classic recipe for old-fashioned homemade chicken and dumplings cooked on the stovetop. | justalittlebitofbacon.com #comfortfood #chickendinner #winterrecipes #chickenanddumplings #chickenstew

Old Fashioned Homemade Chicken and Dumplings

Creamy comfort food from scratch! You'll love this classic recipe for old-fashioned homemade chicken and dumplings cooked on the stovetop.
Course Main Course
Cuisine American
Keyword chicken and dumplings
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings 6 servings
Calories 450kcal
Author justalittlebitofbacon


Chicken Soup

  • 4 tbsp unsalted butter
  • 1 medium yellow onion, chopped
  • 1 medium leek, white and light green, chopped
  • 1 clove garlic, minced
  • 4 tbsp all purpose flour
  • 2 quarts (8 cups) low or no sodium chicken stock
  • 4 medium carrots, peeled and sliced
  • 4 stalks celery, sliced
  • 1 tsp kosher salt
  • 1/4 tsp black pepper
  • 1 tsp dried thyme
  • 1 bay leaf
  • 1/2 cup heavy cream
  • 2 cups cooked chicken, diced

Dumpling Batter

  • 1 cup all purpose flour
  • 1 tsp kosher salt
  • 1/4 tsp black pepper
  • 2 tsp baking powder
  • 1/4 tsp baking soda
  • 5 oz buttermilk
  • 3 tbsp unsalted butter, melted and cooled
  • 2 tbsp chopped fresh chives, plus more for serving


Chicken Soup

  • Melt the butter on low in a large pot or Dutch oven. Add the onion and leek along with a pinch of salt and saute until very soft, about 15 minutes. Stir in garlic and saute for about 30 seconds.
  • Add the flour, increase the heat to medium, and stir with a whisk for 2 minutes.
  • Pour in the stock and whisk as it comes to a simmer and starts bubbling. Simmer the stock for 30 minutes, whisking as needed. (Mix the batter now.)
  • Add the carrots, celery, salt, pepper, thyme, and bay leaf. Bring back to a simmer.
  • Add the cream and diced chicken.
  • Once the soup has come back to a simmer, drop in the biscuits in generous tablespoon sized amounts into the soup.
  • Reduce the heat to low, cover, and cook for 10-12 minutes, or until the dumplings are fluffy and cooked through.
  • Taste and adjust the seasonings as needed. Serve with extra chopped chives over the top.

Dumpling Batter

  • In a large bowl, whisk together the flour, salt, pepper, baking powder, and baking soda.
  • In another bowl, whisk together the buttermilk and melted butter.
  • Pour the buttermilk mixture into the flour. Sprinkle the chives over the top. Using a large silicone spatula, mix the dumpling batter together in a few swift strokes. Do not overmix.
  • Set the batter aside until it is time to add it to the soup.


  • Tips for the dumplings:
    • Don't mix the batter too far in advance. The leaveners start to work as soon as they are mixed with the liquid and your dumplings will be less fluffy.
    • Work quickly once you combine the buttermilk and butter. The butter will start to solidify if you let it sit.
    • To make evenly sized dumplings quickly, a tablespoon sized scoop is very useful.
    • By careful about the heat. The soup needs to be simmering while the dumplings cook. If the heat is too low, they'll dissolve.
  • Recipe inspiration: For the chicken soup I was inspired by Thomas Keller's recipe for chicken and dumplings in Ad Hoc at Home. (I used my own recipe for dumplings.)


Calories: 450kcal