There is something deeply comforting about a bowl of homemade chicken and dumplings, and this Joanna Gaines chicken and dumplings recipe delivers every bit of that warmth.
Inspired by the beloved Magnolia Table cookbook, this dish brings rustic, farmhouse-style cooking straight to your kitchen. Joanna’s approach is simple and wholesome – a rich, slow-simmered chicken broth, tender shredded chicken, fresh vegetables, and thick, pillowy dumplings that cook right in the pot.
Whether you are cooking for a cozy weeknight dinner or feeding a crowd on a chilly weekend, this copycat Joanna Gaines chicken and dumplings recipe is the kind of meal that feels like a warm hug in every single bite.
What Does Joanna Gaines Chicken and Dumplings Taste Like?
This chicken and dumplings recipe Joanna Gaines style is the definition of pure comfort food. The broth is deeply savory, built from a whole slow-simmered chicken with aromatics like bay leaves, peppercorn, garlic, and fresh thyme – creating a golden, herb-kissed soup base that tastes rich without being heavy.
The shredded chicken is incredibly tender and absorbs all those beautiful flavors. The dumplings are soft, fluffy, and slightly buttery with a subtle peppery note.
Every spoonful delivers a satisfying balance of hearty broth, meaty chicken, and melt-in-your-mouth dumplings. It is rustic, soul-warming, and utterly unforgettable.
Joanna Gaines Chicken and Dumplings Recipe Ingredients
For the Broth & Chicken
- 1 whole chicken (about 3–4 lbs / 1.3–1.8 kg)
- 12–14 cups water
- 1 onion top (or 1 thick slice onion)
- 1 carrot (cut into chunks)
- ½ celery stalk
- 1 garlic clove (smashed)
- 3 bay leaves
- 8 whole peppercorns
- 2–3 teaspoons salt (to taste)
For the Soup
- Leftover carrot (chopped)
- 1–2 celery stalks (chopped)
- 1 bundle fresh thyme (tied with twine)
- Shredded cooked chicken (from above)
The Dumplings
- 2½ cups (325 g) self-rising flour
- ¾ teaspoon salt
- ¼ teaspoon black pepper
- 2–3 tablespoons chopped fresh parsley (optional)
- ¼ cup (60 g) butter (melted)
- 1½ cups whole milk
Kitchen Utensils You Will Need
- Large stockpot or Dutch oven
- Fine mesh strainer or colander
- Mixing bowl
- Wooden spoon or silicone spatula
- Kitchen twine
- Ladle
- Two forks (for shredding chicken)
- Measuring cups and spoons
- Cutting board and sharp knife
Preparation Time, Cooking Time, and Servings
Prep Time: 15 minutes
Cook Time: 1 hour 20 minutes
Total Time: 1 hour 35 minutes
Servings: 6–8 servings
Joanna Gaines Chicken and Dumplings Recipe Instructions
Step 1: Make the Broth
Place the whole chicken in a large stockpot. Add 12–14 cups of water, the onion top, carrot chunks, ½ celery stalk, smashed garlic clove, bay leaves, peppercorns, and salt. Bring to a gentle simmer – not a rolling boil. Cover and cook for about 50 minutes, skimming off any foam that rises to the surface.
Step 2: Prep the Ingredients
While the broth simmers, chop the remaining carrot and celery into bite-sized pieces. Tie a small bundle of fresh thyme with kitchen twine. In a mixing bowl, combine the self-rising flour, salt, black pepper, and optional chopped parsley. Stir to mix.
Step 3: Shred the Chicken and Strain the Broth
Carefully remove the whole chicken from the pot and set aside to cool slightly. Strain the broth through a fine mesh strainer and return the clear broth to the pot. Remove the skin and bones from the chicken and shred the meat into large, rustic pieces using two forks.
Step 4: Build the Soup
Bring the strained broth to a low simmer. Add the chopped carrots, celery, and the thyme bundle. Cook for a few minutes until the vegetables just begin to soften. Remove the thyme bundle, leaving any fallen leaves in the broth. Add the shredded chicken back into the pot and stir gently.
Step 5: Make the Dumpling Batter
Melt the butter and stir it into the flour mixture. Pour in the whole milk and mix until just combined. The batter should be thick, slightly wet, and resemble pancake batter. Do not overmix – a few lumps are perfectly fine.
Step 6: Cook the Dumplings
Drop large spoonfuls of dumpling batter (roughly golf ball-sized) into the gently simmering soup, spacing them out slightly. Cover the pot with a lid and cook for 5–7 minutes. Carefully flip each dumpling, cover again, and cook for another 8–10 minutes until the dumplings are fluffy, puffed up, and cooked all the way through. Keep the heat low throughout – a hard boil will break apart the dumplings.
Customization and Pairing Ideas for Serving
This magnolia chicken and dumplings recipe is wonderfully versatile. Here are seven delicious ways to customize or serve it to match any occasion or preference.
1. Add Cream for a Richer Broth
Stir in ½ cup of heavy cream during the soup-building stage for an extra rich, velvety broth. This turns the dish into a creamier, more indulgent version while staying true to the classic comfort food spirit.
2. Incorporate More Vegetables
Boost the nutrition and heartiness by adding peas, corn, diced potatoes, or sliced mushrooms to the soup. Add softer vegetables like peas in the last few minutes of cooking so they stay bright and tender.
3. Make It Herb-Forward
Fresh rosemary, sage, or tarragon make wonderful additions alongside the thyme. These herbs deepen the flavor of the broth beautifully and give the dish a slightly more elevated, restaurant-worthy character.
4. Use Rotisserie Chicken for a Shortcut
Short on time? Skip the whole chicken step and use a store-bought rotisserie chicken along with 8–10 cups of good-quality chicken broth. You will have this copycat Joanna Gaines chicken and dumplings recipe on the table much faster without losing too much flavor.
5. Serve With Crusty Bread
A thick slice of toasted sourdough or a warm dinner roll on the side is the perfect companion to soak up that gorgeous golden broth. It turns a bowl of chicken and dumplings into a truly satisfying, complete meal.
6. Pair With a Fresh Green Salad
Balance the richness of this dish with a crisp side salad dressed in a light lemon vinaigrette. A salad with arugula, shaved parmesan, and cucumber works especially well to cut through the savory, buttery flavors.
7. Garnish for a Beautiful Presentation
Finish each bowl with a sprinkle of freshly chopped parsley, a crack of black pepper, and a light drizzle of good olive oil. These small finishing touches elevate the visual appeal and add a fresh pop of flavor right before serving.
Tips for the Best Results
Follow these tried-and-true tips to make sure your joanna gaines chicken and dumplings turns out perfectly every single time.
1. Always Simmer, Never Boil
The golden rule of this recipe is patience and low heat. Simmering the chicken gently produces a clearer, more flavorful broth and keeps the meat moist and tender. A hard boil makes the broth cloudy and can result in tough, dry chicken. This same principle applies when cooking the dumplings – keep it at a very gentle simmer throughout.
2. Skim the Foam
As the chicken cooks, foam and impurities will rise to the surface of the broth. Skim this off regularly with a spoon or ladle. This simple step makes a significant difference in the clarity and clean flavor of your final broth – just like Joanna’s farmhouse cooking philosophy of doing things properly from the start.
3. Do Not Overmix the Dumpling Batter
Overworking the dumpling batter develops the gluten in the flour, resulting in dense, chewy dumplings instead of soft, fluffy ones. Stir until the ingredients are just combined – a few lumps in the batter are completely fine and actually desirable.
4. Use Self-Rising Flour
Self-rising flour already contains baking powder and a small amount of salt, which is what gives the dumplings their signature lift and fluffiness. Substituting with all-purpose flour without adding a leavening agent will result in flat, dense dumplings that do not deliver the same texture.
5. Keep the Lid On While Dumplings Cook
Resist the urge to lift the lid while the dumplings are cooking. The steam that builds up inside the pot is what cooks the tops of the dumplings and makes them light and airy. Lifting the lid releases that steam and can lead to undercooked, soggy dumplings.
6. Season Your Broth Properly
Taste your broth before adding the dumplings and adjust the salt level. A well-seasoned broth is the backbone of this entire dish. Under-seasoned broth will make the whole bowl taste flat, no matter how well everything else is executed.
7. Let the Chicken Rest Before Shredding
Give the cooked chicken a few minutes to rest and cool slightly before shredding. Shredding it while it is still too hot makes it harder to handle and can result in smaller, stringy pieces. Letting it rest slightly gives you those lovely, large rustic shreds that look and taste far better in the bowl.
Storage and Reheating
Store leftover chicken and dumplings in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat, adding a splash of broth or water to loosen the consistency. Avoid microwaving on high heat as this can make the dumplings rubbery.
Joanna Gaines Chicken and Dumplings Recipe
There is something deeply comforting about a bowl of homemade chicken and dumplings, and this Joanna Gaines chicken and dumplings recipe delivers every bit of that warmth.
Ingredients
- 1 whole chicken (about 3–4 lbs / 1.3–1.8 kg)
- 12–14 cups water
- 1 onion top
- 1 carrot
- ½ celery stalk
- 1 garlic clove
- 3 bay leaves
- 8 whole peppercorns
- 2–3 teaspoons salt
- Leftover carrot
- 1–2 celery stalks
- 1 bundle fresh thyme
- Shredded cooked chicken
- 2½ cups (325 g) self-rising flour
- ¾ teaspoon salt
- ¼ teaspoon black pepper
- 2–3 tablespoons chopped fresh parsley
- ¼ cup (60 g) butter
- 1½ cups whole milk
Instructions
Step 1: Make the Broth
Place the whole chicken in a large stockpot. Add 12–14 cups of water, the onion top, carrot chunks, ½ celery stalk, smashed garlic clove, bay leaves, peppercorns, and salt. Bring to a gentle simmer – not a rolling boil. Cover and cook for about 50 minutes, skimming off any foam that rises to the surface.
Step 2: Prep the Ingredients
While the broth simmers, chop the remaining carrot and celery into bite-sized pieces. Tie a small bundle of fresh thyme with kitchen twine. In a mixing bowl, combine the self-rising flour, salt, black pepper, and optional chopped parsley. Stir to mix.
Step 3: Shred the Chicken and Strain the Broth
Carefully remove the whole chicken from the pot and set aside to cool slightly. Strain the broth through a fine mesh strainer and return the clear broth to the pot. Remove the skin and bones from the chicken and shred the meat into large, rustic pieces using two forks.
Step 4: Build the Soup
Bring the strained broth to a low simmer. Add the chopped carrots, celery, and the thyme bundle. Cook for a few minutes until the vegetables just begin to soften. Remove the thyme bundle, leaving any fallen leaves in the broth. Add the shredded chicken back into the pot and stir gently.
Step 5: Make the Dumpling Batter
Melt the butter and stir it into the flour mixture. Pour in the whole milk and mix until just combined. The batter should be thick, slightly wet, and resemble pancake batter. Do not overmix – a few lumps are perfectly fine.
Step 6: Cook the Dumplings
Drop large spoonfuls of dumpling batter (roughly golf ball-sized) into the gently simmering soup, spacing them out slightly. Cover the pot with a lid and cook for 5–7 minutes. Carefully flip each dumpling, cover again, and cook for another 8–10 minutes until the dumplings are fluffy, puffed up, and cooked all the way through. Keep the heat low throughout – a hard boil will break apart the dumplings.
Notes
Store leftover chicken and dumplings in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat, adding a splash of broth or water to loosen the consistency. Avoid microwaving on high heat as this can make the dumplings rubbery.
Nutrition Information:
Yield:
6Serving Size:
1Amount Per Serving: Calories: 300
Frequently Asked Questions (FAQs)
When you give this Joanna Gaines Chicken and Dumplings Recipe a try, you might have a few questions. Don’t worry-we’ve rounded up answers to the most common ones to help you out.
What makes Joanna Gaines chicken and dumplings different from regular recipes?
The Joanna Gaines chicken and dumplings recipe stands apart because of its focus on building a deeply flavorful homemade broth from a whole chicken with aromatics. Unlike shortcut recipes using canned soup or pre-made broth, this method develops a rich, clean, golden broth that forms the soul of the dish. The dumplings are also made from scratch using a simple butter-and-milk batter for an authentically soft and fluffy texture.
Can I use chicken breasts instead of a whole chicken?
Yes, you can use bone-in chicken breasts or thighs if a whole chicken is not available. However, using a whole chicken gives the broth significantly more depth and flavor because the bones, skin, and connective tissue release collagen and gelatin as they cook, creating a richer and more satisfying soup base.
Why are my dumplings dense and not fluffy?
Dense dumplings are usually caused by one of two things: overmixing the batter, which overdevelops the gluten, or using all-purpose flour instead of self-rising flour. Make sure to mix the batter gently until just combined, use self-rising flour, and always cook the dumplings covered over a gentle simmer – not a boil.
Can I make this recipe ahead of time?
Yes, but it is best to store the broth and chicken separately from the dumplings. Dumplings absorb liquid as they sit and can become too soft and bloated overnight. Make the broth and chicken filling ahead of time, then prepare and cook fresh dumplings just before serving for the best texture.
Is this the same as the Magnolia Table chicken and dumplings recipe?
Yes, this is a very faithful recreation of the magnolia chicken and dumplings recipe featured in Joanna Gaines’ Magnolia Table cookbook. The key elements – whole chicken broth, fresh aromatics, and a from-scratch butter-milk dumpling batter – all reflect Joanna’s signature approach to simple, wholesome, farmhouse-style cooking.
Can I freeze chicken and dumplings?
It is possible to freeze chicken and dumplings, but the texture of the dumplings will change after freezing and thawing – they tend to become softer and slightly mushy. For the best results, freeze only the broth and shredded chicken, then make fresh dumplings when you are ready to serve.
What can I use instead of self-rising flour?
If you do not have self-rising flour on hand, you can make your own by combining 2½ cups of all-purpose flour with 3¾ teaspoons of baking powder and 1¼ teaspoons of salt. This substitute works well and will deliver a very similar fluffy texture in the finished dumplings.
This joanna gaines chicken and dumplings recipe is more than just a meal – it is a celebration of simple, wholesome, farmhouse cooking at its very best. From the golden, herb-infused broth to the pillowy from-scratch dumplings, every element of this dish is designed to bring warmth and comfort to your table.
Whether you are making it for the first time or it has already become a family staple, this copycat Joanna Gaines chicken and dumplings recipe is guaranteed to impress. Give it a try, trust the process, and enjoy every deeply satisfying, soul-warming spoonful.
We’d love to hear how this recipe turns out for you! Give it a try, then drop a comment below to share your thoughts and tips with us. You can also follow us on Pinterest and YouTube for more delicious updates and kitchen inspiration. Your support and feedback truly mean a lot to us!