Old Fashioned Chicken and Dumplings

WANT TO SAVE THIS RECIPE ?

Old-Fashioned Chicken and Dumplings – Cozy, Creamy Comfort in Every Bite

When it comes to true comfort food, few dishes beat the classic Old-Fashioned Chicken and Dumplings. It's warm, creamy, and packed with homestyle goodness — tender chicken, fluffy dumplings, and savory veggies in a thick, hearty broth.

Perfect for chilly nights, cozy Sundays, or whenever your soul needs a warm-up.

 Equipment Needed:

• Large Dutch oven or stockpot
• Mixing bowls
• Slotted spoon or tongs
• Whisk or spoon
• Ladle

 Ingredients:

For the Chicken Stew:

• 1 whole chicken breast (or 3 boneless thighs)
• 4 cups chicken broth
• 2 carrots, sliced
• 2 celery stalks, chopped
• 1 small onion, diced
• 2 cloves garlic, minced
• Salt & pepper to taste
• 1/2 tsp dried thyme
• 1 bay leaf

For the Dumplings:

• 2 cups all-purpose flour
• 1 tbsp baking powder
• 1/2 tsp salt
• 2/3 cup milk
• 1/4 cup melted butter
• Optional: Fresh parsley or chives for garnish

 Instructions:

1. Cook the Chicken:
   In a large pot, add chicken breast and pour in the chicken broth. Bring to a gentle boil and simmer for 20–25 minutes until chicken is cooked through. Remove, shred, and set aside.
2. Sauté the Vegetables:
   In the same pot, add a splash of oil or butter. Sauté the onions, carrots, and celery until softened (about 5–7 minutes). Stir in garlic, thyme, bay leaf, salt, and pepper. Return shredded chicken to the pot.
3. Make the Dumplings:
   In a bowl, whisk together flour, baking powder, and salt. Stir in milk and melted butter just until a sticky dough forms. Do not overmix.
4. Add Dumplings to Simmering Stew:
   Bring stew to a low simmer. Drop spoonfuls of dough (about 1 tablespoon each) onto the surface of the stew. Cover with lid and do not lift for 15–20 minutes.
5. Finish and Serve:
   Check dumplings for doneness (they should be fluffy and cooked through). Remove bay leaf. Ladle stew and dumplings into bowls. Garnish with chopped parsley or chives.

Tips for Success:

• Don’t peek while the dumplings cook! Keeping the lid closed ensures perfect fluffiness.
• Use rotisserie chicken if you're short on time.
• Add a splash of cream or milk to the broth before dropping the dumplings for extra richness.
• Try buttermilk in the dumplings for a tangy Southern twist.

>

Old-Fashioned Chicken and Dumplings

Old-Fashioned Chicken and Dumplings – Cozy, Creamy Comfort in Every Bite

Print Recipe Pin Recipe

Ingredients Equipment Method Notes

Ingredients

  

For the Chicken Stew:

• - 1 whole chicken breast or 3 boneless thighs
• - 4 cups chicken broth
• - 2 carrots sliced
• - 2 celery stalks chopped
• - 1 small onion diced
• - 2 garlic cloves minced
• - 1/2 tsp dried thyme
• - 1 bay leaf
• - Salt & pepper to taste

For the Dumplings:

• - 2 cups all-purpose flour
• - 1 tbsp baking powder
• - 1/2 tsp salt
• - 2/3 cup milk
• - 1/4 cup melted butter
• - Optional: fresh parsley or chives

Equipment

• Large Dutch oven or stockpot
• mixing bowls
• Slotted spoon or tongs
• Whisk or spoon
• Ladle

Method

 

1. In a large pot, simmer chicken in broth until cooked through (20–25 minutes). Remove and shred.
2. In the same pot, sauté onions, carrots, and celery until softened. Add garlic, thyme, bay leaf, salt, and pepper. Return chicken to pot.
3. In a bowl, mix flour, baking powder, salt, milk, and butter to form dumpling dough.
4. Drop spoonfuls of dough over the simmering stew. Cover and steam for 15–20 minutes.
5. Remove bay leaf. Serve hot, garnished with parsley or chives.

Notes

- Store leftovers in the fridge for up to 4 days.
- For freezer storage, cool completely and freeze in portions for up to 3 months.
- Add herbs or cheese to dumpling dough for extra flavor.