Old-Fashioned Chicken and Dumplings Recipe

Old-Fashioned Chicken and Dumplings is the kind of comforting classic that transports you straight to the heart of home cooking. With tender pieces of chicken simmered in a savory, fragrant broth, each bite is punctuated by fluffy, pillowy dumplings that practically melt in your mouth. This dish is a celebration of simple, honest ingredients coming together to create something truly special—perfect for cold evenings, family gatherings, or just when you need a bowl of old-fashioned love in your kitchen.

Ingredients You’ll Need

The magic of Old-Fashioned Chicken and Dumplings lies in its humble yet flavorful ingredients. Each component serves its own unique purpose, adding depth, texture, and a burst of color that make this dish so irresistible.

• 1 whole chicken (about 3–4 lbs), cut into pieces: Using a whole chicken ensures both tender meat and rich, flavorful broth.
• 2 tablespoons olive oil: Helps sear the chicken and veggies, building a base of flavor.
• 1 onion, chopped: Adds aromatic sweetness and depth to the stew.
• 3 carrots, sliced: Bring a pop of color and natural sweetness.
• 2 celery stalks, sliced: Lends freshness and balances the dish’s richness.
• 4 cups chicken broth: Forms the body of your stew and intensifies the chicken flavor.
• 2 cups water: Helps create the perfect broth consistency without overpowering saltiness.
• 2 bay leaves: Infuse the broth with a subtle, herbal aroma.
• 1 teaspoon dried thyme: Offers an earthy note that pairs beautifully with chicken.
• Salt and pepper to taste: Essential for rounding out all the flavors.
• 2 cups all-purpose flour (for dumplings): The foundation for fluffy, hearty dumplings.
• 1 tablespoon baking powder (for dumplings): Gives your dumplings their lift and softness.
• 1 teaspoon salt (for dumplings): Boosts flavor in every bite.
• 1 teaspoon dried parsley or thyme (for dumplings): Adds an herby freshness to your dumplings.
• ¾ cup milk (for dumplings): Creates a rich, moist texture.
• 3 tablespoons butter, melted (for dumplings): Infuses the dough with buttery flavor and tenderness.

How to Make Old-Fashioned Chicken and Dumplings

Step 1: Prepare the Chicken and Aromatics

Begin by patting the chicken pieces dry, seasoning them generously with salt and pepper. Heat the olive oil in a large Dutch oven or stockpot over medium-high heat. Working in batches, sear the chicken pieces until they’re golden on all sides—this step is key to building rich, savory flavor at the base of your Old-Fashioned Chicken and Dumplings.

Step 2: Build the Flavor Base

Once the chicken is seared, transfer it temporarily to a plate. Add the chopped onion, carrots, and celery to the pot, sautéing them until the edges are just tender and fragrant. Scrape the browning from the bottom of the pan, as those little bits are packed with flavor.

Step 3: Simmer the Stew

Return the seared chicken to the pot and pour in the chicken broth and water. Toss in the bay leaves and dried thyme. Bring everything to a gentle boil, then reduce the heat and let it simmer, uncovered, for about 45 minutes. This step allows the chicken to become incredibly tender while transforming the broth into something soul-warming.

Step 4: Shred the Chicken

Once the chicken is fully cooked and tender, carefully remove it from the pot, setting it aside until it’s cool enough to handle. Shred the meat off the bones, discarding the skin and bones, and return the shredded chicken to the simmering broth. Taste and adjust salt and pepper as needed.

Step 5: Prepare the Dumpling Dough

In a mixing bowl, combine the flour, baking powder, salt, and dried parsley or thyme. Stir everything together, then gently pour in the milk and melted butter. Use a fork or spatula to mix until just combined—a slightly shaggy dough is ideal, so don’t overmix.

Step 6: Drop and Cook the Dumplings

Increase the stew to a gentle simmer. Using a tablespoon or small cookie scoop, drop spoonfuls of your dumpling dough directly onto the surface of the stew. Cover the pot with a tight-fitting lid and cook for 14–16 minutes, resisting the urge to lift the lid while the dumplings cook. This lets the steam work its magic, turning each dumpling into a soft, fluffy cloud.

Step 7: Finish and Serve

Remove the bay leaves and give your Old-Fashioned Chicken and Dumplings one last gentle stir. Ladle the stew into bowls, making sure everyone gets plenty of chicken, veggies, and those glorious dumplings in every serving.

How to Serve Old-Fashioned Chicken and Dumplings

Garnishes

A sprinkle of fresh herbs like parsley or thyme just before serving wakes up the flavors and adds a beautiful touch of color. Cracked black pepper or a light drizzle of melted butter over the dumplings also goes a long way.

Side Dishes

For a truly classic meal, serve your Old-Fashioned Chicken and Dumplings with a side of simple green beans, roasted Brussels sprouts, or a crisp, tangy salad. Warm, crusty bread is perfect for soaking up any leftover broth.

Creative Ways to Present

Try ladling individual servings into oven-safe bowls and giving them a quick broil with a little extra butter. For gatherings, serve in a big, family-style dish with a scattering of microgreens or edible flowers for a farmhouse-chic presentation.

Make Ahead and Storage

Storing Leftovers

Let your Old-Fashioned Chicken and Dumplings cool to room temperature before transferring leftovers to an airtight container. It will keep well in the fridge for up to 3 days, maintaining most of its tenderness and flavor.

Freezing

You can freeze the stew (without dumplings) in airtight containers or resealable bags for up to 3 months. If you want to freeze with dumplings, be aware their texture may become a little denser upon thawing, but the classic flavors will still shine through.

Reheating

Reheat on the stovetop over medium-low heat, gently stirring to ensure even warming. If the stew looks too thick, splash in a little extra broth or water. For microwave reheating, cover loosely and heat in 1-minute intervals, stirring between each.

FAQs

What can I use instead of a whole chicken?

Boneless, skinless chicken thighs or breasts work in a pinch, though using a whole chicken gives you unmatched flavor and a richer broth.

Can I make Old-Fashioned Chicken and Dumplings gluten-free?

Yes! Swap in your favorite gluten-free cup-for-cup flour for the dumplings and make sure your broth is certified gluten-free, and you’ll have a wonderful alternative.

Why should I avoid lifting the lid when cooking the dumplings?

Steaming is crucial for light, fluffy dumplings. Lifting the lid releases heat and steam, resulting in dense or undercooked dumplings—so patience is key!

Can I add more vegetables to the stew?

Absolutely. Feel free to toss in peas, parsnips, or even sweet corn for extra color and variety without straying from the comforting heart of Old-Fashioned Chicken and Dumplings.

How do I thicken the stew if it’s too thin?

If you prefer a thicker stew, mix a tablespoon of flour or cornstarch with cold water and slowly stir it into the simmering broth until it reaches your desired consistency.

Final Thoughts

If ever there was a dish that wraps you in a culinary hug, it’s Old-Fashioned Chicken and Dumplings. With every spoonful, you’ll taste why this is a timeless favorite in so many kitchens. Give it a try, share with friends and family, and let this cozy classic become a treasured recipe in your own home.

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