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Recipe: Easy Homemade Chicken and Dumplings

A delicious bowl of chicken and dumplings

A delicious bowl of chicken and dumplings

Chicken and Dumplings: Southern Comfort Food

Chicken and dumplings has been a favorite comfort food in our family for generations. My Grandma Walker created this recipe way before I was born. She raised three kids in Oklahoma back in the early 1900s. My dad was born in 1911 in Roff, Oklahoma. He was the oldest of three children. They were raised picking cotton and raising their own food. They had their own vegetable garden and raised chickens.

Chicken and dumplin’s was a staple back in their day. This simple recipe is the best I've ever had!

Cook Time

Prep timeCook timeReady inYields

30 min

1 hour

1 hour 30 min

6 servings


  • 6 pieces chicken thighs or legs, washed
  • 2 cups milk
  • 2 tablespoons butter
  • 4 cups all purpose flour
  • 2 teaspoons salt
  • 1/2 teaspoon garlic salt


  1. Place the chicken in your cooking pot and add enough water to cover the chicken with about 2 inches of water, enough to boil it. If you use too much water, your “soup” will be too thin. Be sure to leave the skin on your chicken while boiling.
  2. While your chicken is boiling, make your dumplings. Mix the flour and salt together and add enough water to make a dough. Dust a cutting board with a little flour. Roll out your dough, dusting it with more flour as needed to keep it from sticking. Don’t make your dumplings too thin (not like a pie crust). Keep them just a little plump. Take a knife and slice your dough into bite-sized pieces. You may need to dust them with a little flour to keep them from being sticky, but the flour will help to thicken your “soup.”
  3. Once your chicken is done, remove it from the water and set it aside to cool. Add the milk, butter, and garlic salt to the chicken broth and return it to a slow boil. Drop your dumplings into the broth one at a time, stirring gently.
  4. Once the chicken has cooled off enough, you will remove the skin and de-bone it. Cut the chicken into bite-sized pieces and add to your dumplings and broth. Cook at a slow boil, stirring gently and often. Cook until the dumplings are tender, approximately 45 to 60 minutes. Taste-test your dumplings from time to time to see if they are done. They should be tender and not “chewy.” If your soup has not thickened enough, you can add a flour and water mixture to thicken it. You may add salt and pepper to taste.

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Fresh chicken thighs. Leave the bone in and the skin on while cooking.

Fresh chicken thighs. Leave the bone in and the skin on while cooking.

Making your dumplins. Not too thin!

Making your dumplins. Not too thin!

Slow boil the broth until it's done, stirring often.

Slow boil the broth until it's done, stirring often.


I hope you enjoy this recipe as much as we do. This recipe is my daughter’s absolute favorite! I do believe she can eat her weight in chicken and dumplings! Grandma Walker would be proud! Slice some cucumbers and tomatoes, add a few green onions on the side and you have a truly Southern comfort meal!

© 2012 Sheila Brown