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

Old-Fashioned Chicken and Dumplings

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