Old-Fashioned Chicken and Dumplings – A Hearty Comfort Classic You Need in Your Kitchen
Introduction
There’s something undeniably nostalgic about a bowl of old-fashioned chicken and dumplings. This beloved comfort dish brings back memories of family dinners, cozy weekends, and the warmth of home cooking.
With tender chicken simmered in a flavorful broth and fluffy dumplings cooked to perfection, it’s a recipe that soothes the soul as much as it satisfies the appetite.
Ingredients
Sure! Here’s a classic ingredient list for Old-Fashioned Chicken and Dumplings – a hearty comfort food favorite:
Ingredients
For the Chicken Stew:
1 whole chicken (about 3–4 lbs), cut into pieces
8 cups chicken broth (or water with bouillon)
2 tablespoons butter
1 large onion, chopped
2 cloves garlic, minced
3 carrots, peeled and sliced
2 celery stalks, sliced
1 teaspoon salt (adjust to taste)
½ teaspoon black pepper
½ teaspoon dried thyme (optional)
1 bay leaf
¼ cup all-purpose flour (for thickening, optional)
½ cup heavy cream or milk (optional, for richness)
Fresh parsley for garnish (optional)
For the Dumplings:
2 cups all-purpose flour
1 tablespoon baking powder
½ teaspoon salt
¾ cup milk
4 tablespoons butter, melted
(Optional: 1 teaspoon chopped fresh herbs like parsley or thyme)
Let me know if you’d like the Instructions or a breakdown into sections like “How to Make,” “Tips,” or “Variations.”
Instructions
Begin by placing the chicken pieces in a large pot or Dutch oven. Add enough chicken broth to cover the meat, then add the chopped onions, carrots, celery, garlic, bay leaves, and thyme.
Bring the mixture to a boil, then reduce to a simmer and let it cook until the chicken is fully tender and the vegetables are softened.
Once the chicken is cooked, remove it from the pot and allow it to cool slightly. Discard the bay leaves and any thyme stems from the broth.
While the chicken is cooling, continue simmering the broth to deepen the flavor and slightly reduce the liquid.
Shred the cooled chicken into bite-sized pieces, removing any bones or skin.
Return the shredded chicken to the pot and stir well to combine. At this point, taste and adjust the seasoning with salt and pepper as needed.
In a separate bowl, begin making the dumplings. Combine all-purpose flour, baking powder, salt, and a touch of butter.
Mix in the milk gradually until a soft dough forms. Be careful not to overwork the dough, as you want the dumplings to remain light and tender.
Scoop small spoonfuls of the dough and gently drop them into the simmering broth. Try not to overcrowd the pot to allow the dumplings enough space to puff up and cook evenly.
Cover the pot with a lid and let the dumplings steam for about 10 to 15 minutes.
Avoid lifting the lid while the dumplings cook to ensure they remain fluffy and tender.
After the cooking time is up, test a dumpling by cutting it open to check that it’s fully cooked inside. The dumplings should be firm on the outside and soft within.
Give the entire dish a final gentle stir and sprinkle with freshly chopped parsley if desired.
Serve hot in deep bowls, making sure everyone gets a generous helping of chicken, vegetables, and those irresistible dumplings.
How to Make
Start with a high-quality, fresh chicken to achieve the richest flavor. A whole bird is ideal, as cooking it on the bone adds depth and nutrition to the broth.
You can either purchase a pre-cut chicken or break it down yourself for a more hands-on approach.
Simmer the chicken slowly in chicken broth with aromatics like garlic, onion, carrots, and celery.
Letting the ingredients meld over time is key to building that deep, savory flavor that defines a good chicken and dumplings dish.
As the chicken cooks, skim off any foam or excess fat that rises to the top.
This helps keep the broth clear and enhances the dish’s final presentation and taste. Don’t forget to season gradually, tasting as you go to create a well-balanced base.
Once the chicken is fully cooked and tender, remove it from the pot and shred the meat while the broth continues to simmer.
Removing bones and skin ensures a smoother texture, and returning the meat afterward ensures even flavor distribution.
The dumplings come together quickly with simple pantry staples. Mix the dry ingredients first.
then incorporate butter and milk to create a soft, shaggy dough. Keep your mixing light to maintain that sought-after fluffiness.
Drop spoonfuls of dough into the simmering pot carefully. The broth should be gently bubbling—not boiling too hard—or the dumplings might fall apart or cook unevenly.
Cover the pot and let them steam in peace without peeking.
When ready, ladle the chicken and dumplings into bowls and garnish as desired.
This dish pairs beautifully with crusty bread or a simple side salad, but it also stands strong on its own as a complete, satisfying meal.
Variations
Add a Southern twist by using buttermilk in your dumpling dough for a tangy, tender texture. Buttermilk enhances the rise and gives the dumplings an extra layer of richness, perfect for those who love deep flavors.
Try a creamy version of this dish by stirring in a splash of heavy cream or half-and-half into the broth before adding the dumplings. This results in a thicker, more indulgent base that coats the dumplings beautifully.
For a healthier option, use skinless chicken breasts or thighs and go easy on the butter. You can also bulk up the vegetable content with peas, green beans, or spinach to add color and nutrition to the meal.
Swap out traditional dumplings with biscuit dough for a shortcut.
Canned or homemade biscuits can be cut into small pieces and dropped into the simmering broth, offering a slightly different texture but just as much comfort.
For a herby upgrade, mix fresh herbs like rosemary, sage, or dill into the dumpling dough.
These small additions infuse the dish with fresh aromas and a gourmet touch without adding complexity to the preparation.
Add a spicy kick by incorporating red pepper flakes or a dash of hot sauce into the broth. This is perfect for those who enjoy a little heat with their comfort food and adds an unexpected yet welcome twist.
If you’re feeding a crowd or meal prepping, double the recipe and freeze the extra portions. Chicken and dumplings hold up well in the freezer and reheat easily on the stove for a quick and comforting meal later.
Tips
Always cook the chicken slowly for maximum tenderness and flavor. Low and slow is the golden rule when building a rich broth and succulent meat for this comforting dish.
Taste your broth before adding dumplings. This ensures the final flavor is spot-on, as the dumplings will absorb some of the broth’s essence during cooking.
Don’t overmix your dumpling dough. Overworking it can make the dumplings dense and chewy instead of light and fluffy. Mix just until combined for the best texture.
Use a wide pot or Dutch oven so the dumplings have space to expand without crowding. If the pot is too small, cook the dumplings in batches to maintain their shape and fluffiness.
Keep the pot covered once the dumplings are added. Lifting the lid can interrupt the steaming process, resulting in unevenly cooked dumplings that may fall apart or stay doughy.
Fresh herbs can make a huge difference in flavor. Adding parsley, thyme, or rosemary near the end of cooking enhances the overall aroma and gives your dish a freshly made, farmhouse feel.
Store leftovers in the refrigerator and enjoy within a few days. The dish actually tastes better after a day or two, as the flavors meld even more with time. Reheat gently to preserve the texture of the dumplings.
Conclusion
Old-fashioned chicken and dumplings is more than just a meal—it’s a warm embrace in a bowl. With its rich broth, tender chicken, and fluffy dumplings, this classic dish satisfies deeply and brings comfort to any table.
Whether you’re cooking for a family gathering, a quiet night in, or simply craving something hearty and homemade, this recipe never disappoints. Bring it into your kitchen, make it your own, and let it become a comforting tradition for years to come.