If you’re searching for the ultimate comfort food, look no further than Old-Fashioned Chicken and Dumplings. This beloved classic brings together tender shredded chicken, fluffy dumplings, and a cozy, aromatic broth that warms you from the inside out. Whether you grew up with this dish or you’re discovering it for the first time, every spoonful feels like a big, warm hug—perfect for chilly evenings, family gatherings, or when you just crave a taste of home.
Ingredients You’ll Need
The beauty of Old-Fashioned Chicken and Dumplings lies in its simplicity. Each ingredient plays a special role, building layers of flavor and heartiness that make this dish so unforgettable. Gather these kitchen staples and you’re halfway to a soul-satisfying meal.
- Butter: Adds a rich, creamy base and helps vegetables soften beautifully.
- Olive oil: Balances the butter with a touch of fruitiness and prevents sticking.
- Onion: Brings sweetness and depth to the broth.
- Carrots: Offer color, gentle sweetness, and a pleasant bite.
- Celery: Adds a savory, aromatic backbone to the soup.
- Garlic: Infuses the broth with irresistible warmth and flavor.
- Chicken broth: The flavorful liquid foundation that ties everything together.
- Bay leaf: Provides subtle herbal notes that elevate the broth.
- Dried thyme: Lends a hint of earthiness and classic comfort food flavor.
- Salt: Essential for bringing out every flavor in the pot.
- Black pepper: Adds just the right touch of gentle heat.
- Cooked shredded chicken: Rotisserie or homemade, it gives the dish its heartiness.
- All-purpose flour: The backbone of the dumplings, ensuring a tender bite.
- Baking powder: Helps the dumplings puff up light and fluffy.
- More salt: For perfect seasoning in the dumpling dough.
- More black pepper: Just a pinch for flavor in the dumplings.
- Milk: Adds moisture and tenderness to the dumplings.
- Unsalted butter (melted): Brings richness and helps bind the dough.
How to Make Old-Fashioned Chicken and Dumplings
Step 1: Sauté the Vegetables
Start by heating the butter and olive oil together in a large pot or Dutch oven over medium heat. Toss in the chopped onion, sliced carrots, and celery, letting them cook for 5 to 7 minutes. You’re looking for softened veggies with edges just beginning to turn golden and fragrant—a sure sign you’re building a flavorful base.
Step 2: Add the Garlic and Broth
Once the vegetables are soft, stir in the minced garlic and cook for about a minute, just until it smells amazing. Pour in the chicken broth, add the bay leaf and thyme, then season with salt and black pepper. This is where the magic starts: bring everything to a gentle simmer and let it bubble away for 10 minutes so the flavors meld.
Step 3: Add the Chicken
Next, stir in your cooked, shredded chicken. Whether you use rotisserie chicken for convenience or simmer and shred your own, this step is all about adding heartiness and protein. Keep the pot at a low simmer while you move on to making the dumplings.
Step 4: Make the Dumpling Dough
In a medium bowl, whisk together the flour, baking powder, salt, and pepper. Pour in the milk and melted butter, stirring gently until everything just comes together. Don’t overmix; a few lumps are just fine! This ensures your dumplings stay fluffy and tender.
Step 5: Cook the Dumplings
Drop spoonfuls of dough—about a tablespoon each—directly onto the simmering soup. Cover tightly with a lid and let the dumplings steam undisturbed for 15 to 18 minutes. Resist the urge to peek! The steam is what puffs them up. Afterward, discard the bay leaf, taste the broth, and adjust the seasoning as needed.
How to Serve Old-Fashioned Chicken and Dumplings
Garnishes
Sprinkle on fresh parsley or a crack of black pepper for a pop of color and a little extra flavor. If you’re feeling indulgent, a drizzle of cream or a dusting of grated parmesan makes this bowl even more irresistible.
Side Dishes
Old-Fashioned Chicken and Dumplings is hearty enough to stand alone, but it pairs beautifully with a simple green salad or roasted green beans. For a truly comforting spread, serve with warm biscuits or a slice of crusty bread to soak up every last drop of broth.
Creative Ways to Present
For a fun twist, ladle the soup and dumplings into rustic mugs for cozy, individual servings. Or, serve in a big family-style pot at the table and let everyone dig in. If you’re entertaining, top each bowl with a mini dumpling skewer for a playful, memorable touch.
Make Ahead and Storage
Storing Leftovers
Once the pot has cooled, transfer leftover Old-Fashioned Chicken and Dumplings to an airtight container and refrigerate for up to three days. The flavors deepen over time, making leftovers just as satisfying—if not more so—the next day.
Freezing
For longer storage, freeze portions in airtight containers for up to three months. For best results, freeze the soup and dumplings separately, as dumplings may soften a bit once thawed (but they’ll still taste wonderful).
Reheating
Warm leftovers gently on the stovetop over low heat, adding a splash of chicken broth or water if the soup has thickened. Microwave reheating works too—just cover and heat in short bursts to avoid overcooking the dumplings.
FAQs
Can I make Old-Fashioned Chicken and Dumplings with raw chicken?
Absolutely! Simply add raw chicken breasts or thighs to the broth after sautéing the vegetables, simmer until cooked through, then shred and return the meat to the pot before adding the dumplings.
What’s the secret to fluffy dumplings?
The key is to avoid overmixing the dough and to steam the dumplings with the lid on—no peeking! These tricks help the dumplings puff up light and tender every time.
Can I use homemade chicken broth?
Homemade chicken broth is fantastic here and will make your Old-Fashioned Chicken and Dumplings even more flavorful. If you have the time, go for it! Store-bought works great in a pinch too.
How can I make the broth creamier?
For a luscious, creamy broth, stir in half a cup of heavy cream at the end of cooking. It’s a simple way to make this dish extra rich and comforting.
What’s the difference between drop and flat dumplings?
Drop dumplings are spooned onto the soup and puff up into fluffy pillows, while flat dumplings are rolled out, cut, and simmered for a chewier, noodle-like texture. Both styles are delicious—try both to see which you prefer!
Final Thoughts
If you’re craving something truly comforting, you can’t go wrong with a steaming bowl of Old-Fashioned Chicken and Dumplings. It’s a dish that brings people together, sparks memories, and never fails to satisfy. Give it a try, share it with loved ones, and let the tradition continue around your table.
Print
Old-Fashioned Chicken and Dumplings Recipe
- Total Time: 50 minutes
- Yield: 6 servings 1x
- Diet: Non-Vegetarian
Description
This Old-Fashioned Chicken and Dumplings recipe is a comforting, hearty dish featuring tender shredded chicken simmered in a flavorful broth with soft, fluffy dumplings. Perfect for a cozy family meal, it combines simple ingredients like fresh vegetables, herbs, and a scratch-made dumpling dough for a classic American comfort food experience.
Ingredients
For the Soup
- 1 tablespoon butter
- 1 tablespoon olive oil
- 1 small onion, chopped
- 2 carrots, sliced
- 2 celery stalks, sliced
- 3 cloves garlic, minced
- 6 cups chicken broth
- 1 bay leaf
- 1/2 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 3 cups cooked shredded chicken (from rotisserie or boiled chicken)
For the Dumplings
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 3/4 cup milk
- 1/4 cup unsalted butter, melted
Instructions
- Prepare the Soup Base: In a large pot or Dutch oven, heat butter and olive oil over medium heat. Add chopped onion, sliced carrots, and celery. Cook for 5–7 minutes until the vegetables are softened and fragrant. Stir in minced garlic and cook for another minute.
- Add Broth and Seasonings: Pour in the chicken broth and add the bay leaf and dried thyme. Season with salt and black pepper. Bring the mixture to a simmer and cook for 10 minutes to allow the flavors to meld.
- Add Shredded Chicken: Stir in the cooked shredded chicken and return the soup to a low simmer while you prepare the dumpling dough.
- Make the Dumpling Dough: In a medium bowl, whisk together all-purpose flour, baking powder, salt, and black pepper. Stir in the milk and melted butter just until combined, careful not to overmix to keep dumplings tender.
- Drop Dumplings into Soup: Using a spoon, drop spoonfuls of the dough (about 1 tablespoon each) onto the simmering soup surface. Cover the pot with a tight-fitting lid to keep the steam in, and let the dumplings cook gently for 15–18 minutes. Do not lift the lid during this time to ensure even cooking.
- Finish and Serve: Once dumplings are puffed and cooked through, discard the bay leaf. Taste the broth and adjust the seasoning with additional salt or pepper as needed. Serve the chicken and dumplings hot for a satisfying meal.
Notes
- For a creamier broth, stir in 1/2 cup of heavy cream at the end of cooking.
- For flat dumplings, roll out the dough and cut into small rectangles or squares instead of dropping spoonfuls.
- This dish makes great leftovers; reheat gently on the stovetop to preserve dumpling texture.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 390
- Sugar: 4 g
- Sodium: 780 mg
- Fat: 15 g
- Saturated Fat: 6 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 2 g
- Protein: 26 g
- Cholesterol: 75 mg
