Heartwarming Chicken and Dumplings

Best Heartwarming Chicken and Dumplings

This recipe for Heartwarming Chicken and Dumplings was inspired by country music artist Tori Martin. Tori is classic through and through. We wanted to celebrate that with a classic recipe. This chicken and dumpling recipe truly warms the heart. Thick and tender noodle bathing in a rich chicken broth reminds me of home in the south. I promise this will be a family favorite!

Give this recipe for Heartwarming Chicken and Dumplings a try. While you are making your chicken stock, read our full interview with Tori Martin by clicking here.

Heartwarming Chicken and Dumplings

Prep Time20 mins
Cook Time3 hrs
Cuisine: American
Keyword: chicken and dumplings, recipe, Tori Martin
Servings: 6 people
Cost: 18


  • Stockpot
  • knife
  • rolling pin
  • straining spoon



  • 1 large chicken 6 pounds
  • 2 medium carrots halved
  • 2 celery ribs halved
  • 1 large onion peeled and halved
  • 2 bay leaves
  • 6 whole cloves
  • 8 whole peppercorns
  • 4 quarts water
  • 2 teaspoons salt


  • 2 cups all-purpose flour
  • ½ tsp baking powder
  • 2 tbsp cold salted butter cubed
  • 1 cup milk


Chicken Stock

  • Attach a bay leaf to each onion half top using 3 whole cloves per leaf. Place the chicken, carrots, celery and onion in a large pot. Add water, peppercorns, and salt (adding more water, if necessary, to cover the chicken). Bring to a boil. Reduce heat; cover and simmer until meat nearly falls from the bones. About 3 hours. Remove chicken from broth; allow to cool. Strain broth, discarding vegetables and seasonings. Remove meat from bones and reserve. Return the strained chicken stock back to the pot.


  • In a medium bowl, combine flour and baking powder. Then add in cubed butter. Combine using your fingers. Pour in the milk. Mix it all together.
  • Dust your counter with a generous amount of flour. Place dumpling dough on the counter and dust it with more flour. With a rolling pin, roll the dough out to about ¼" thickness. Be sure to add flour as necessary to keep it from sticking underneath or to your rolling pin.
  • Using a knife cut out your dumplings into squares. Dust dumplings with more flour to keep them from sticking. This will also help thicken the chicken stock.


  • Bring broth to a boil (you should have about 4 quarts). Drop dumplings into boiling broth. Reduce heat; cover and simmer until a toothpick inserted into the center comes out clean (do not lift the cover while simmering), about 10 minutes. Uncover; add reserved chicken. Season to taste with salt and pepper.

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