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
Scale
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
