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Old-Fashioned Chicken and Dumplings
When it comes to comfort food, nothing beats a steaming bowl of old-fashioned chicken and dumplings. This classic American dish features tender shredded chicken, rich and creamy broth, and fluffy dumplings that soak up every bit of savory goodness. Whether it’s a chilly fall evening or a rainy day, this soul-warming dish will bring joy to your table.
What Makes It "Old-Fashioned"?
Old-fashioned chicken and dumplings are made from scratch — no canned biscuits or shortcuts. The flavors are deep, the texture hearty, and it’s the kind of meal passed down through generations. The method involves slowly simmering a whole chicken, making rich broth, and creating soft, pillowy dumplings by hand.
Ingredients
For the Chicken and Broth:
- 1 whole chicken (about 3–4 lbs), giblets removed
- 10 cups water
- 3 carrots, chopped
- 2 celery stalks, chopped
- 1 onion, halved
- 3 garlic cloves, peeled
- 2 bay leaves
- 1 tsp salt
- ½ tsp black pepper
- 1 tsp dried thyme
For the Dumplings:
- 2 cups all-purpose flour
- 1 tbsp baking powder
- ¾ tsp salt
- ¾ cup milk
- 3 tbsp unsalted butter, melted
To Finish the Dish:
- 2 tbsp butter or chicken fat
- 3 tbsp flour
- 1 cup whole milk or cream (optional, for richness)
- Chopped fresh parsley (optional, for garnish)
How to Make Old-Fashioned Chicken and Dumplings
Step 1: Make the Broth
In a large stockpot or Dutch oven, place the whole chicken, water, carrots, celery, onion, garlic, bay leaves, salt, pepper, and thyme. Bring to a boil, then reduce to a simmer. Cover and cook for 1.5 to 2 hours until the chicken is very tender and falling off the bone.
Step 2: Shred the Chicken
Remove the chicken from the pot and let it cool slightly. Remove the meat from the bones, shred it into bite-sized pieces, and set aside. Discard the skin and bones. Strain the broth into a bowl or large measuring cup and set it aside. You should have about 6–8 cups of broth.
Step 3: Build the Base
In the same pot, melt butter (or use chicken fat skimmed from the broth). Whisk in flour to make a roux. Cook for 1–2 minutes, then slowly add the strained broth, whisking constantly to avoid lumps. Bring to a simmer until slightly thickened. Stir in the shredded chicken.
Step 4: Make the Dumplings
In a mixing bowl, combine flour, baking powder, and salt. Add milk and melted butter. Stir just until a sticky dough forms — don’t overmix or the dumplings will be tough.
Step 5: Cook the Dumplings
Drop spoonfuls of dough into the simmering soup. Cover the pot and reduce heat to low. Do not lift the lid for 15–18 minutes — this ensures the dumplings steam and puff up beautifully. Once cooked, the dumplings should be fluffy inside and no longer doughy.
Step 6: Finish and Serve
If desired, stir in a cup of milk or cream for extra richness. Taste and adjust seasoning with salt and pepper. Garnish with chopped parsley and serve hot.
Tips for Perfect Dumplings
- Don’t overmix the dough — this makes dumplings dense.
- Cover and don’t peek while cooking dumplings — steam is key.
- Use full-fat milk or even buttermilk for extra tender texture.
- If dumplings are too wet, add a spoon of flour. If too dry, add a splash of milk.
Storage and Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently on the stovetop over low heat. Add a splash of broth or milk if the soup has thickened too much. Dumplings may firm up a bit after refrigeration, but will still taste delicious.
Nutrition Facts (Per Serving)
- Calories: 420
- Protein: 29g
- Fat: 21g
- Carbs: 28g
- Sodium: 870mg
- Fiber: 2g
What to Serve With Chicken and Dumplings
- Buttered green beans
- Simple garden salad with vinaigrette
- Southern-style cornbread
- Steamed peas or carrots
- Pickled vegetables for contrast
Recipe Variations
Want to put a twist on the classic? Here are a few ideas:
- Herb Dumplings: Add chopped parsley, thyme, or chives to the dough.
- Creamy Version: Stir in heavy cream or sour cream at the end.
- Veggie-Loaded: Add peas, corn, or mushrooms to the soup base.
- Shortcuts: Use rotisserie chicken and store-bought broth in a pinch.
Why We Love This Dish
Old-fashioned chicken and dumplings aren’t just a meal — they’re a memory. The rich aroma of simmering broth, the anticipation of soft dumplings rising under a heavy lid, and the first warm spoonful all come together to offer a taste of home. It's no wonder this recipe has stood the test of time.
Conclusion
Old-fashioned chicken and dumplings are pure comfort in a bowl. Whether you’re cooking for your family, guests, or yourself, this timeless recipe delivers on every front: flavor, tradition, and satisfaction. Perfect for holidays, sick days, or cozy nights in, this meal is a guaranteed favorite for generations to come.