Old-Fashioned Chicken and Dumplings: A Comforting

There’s nothing quite like coming home after a long day and being greeted by the rich, savory aroma of Old-Fashioned Chicken and Dumplings simmering on the stove. This timeless dish has been warming hearts and filling bellies for generations, and for good reason. The tender chicken swimming in flavorful broth, topped with pillowy, cloud-like dumplings creates a symphony of textures and tastes that epitomize comfort food at its finest.

When my grandmother taught me how to make her Old-Fashioned Chicken and Dumplings recipe, she explained that the secret wasn’t fancy ingredients or complicated techniques—it was patience and love. Today, I’m sharing this family treasure with you, complete with all the tips and tricks that make this classic southern style chicken and dumplings recipe absolutely unforgettable. Whether you’re cooking for family, friends, or simply treating yourself to a cozy meal, this homemade Old-Fashioned Chicken and Dumplings recipe will quickly become a staple in your comfort food repertoire.

Why You’ll Love This Old-Fashioned Chicken and Dumplings

• ✅ This southern style chicken and dumplings recipe creates a complete, satisfying meal in one pot
• ✅ The slow cooked chicken and dumplings in broth develop incredible depth of flavor that can’t be rushed
• ✅ The fluffy dumplings for chicken and dumplings dish are foolproof, even for beginners
• ✅ This nostalgic chicken and dumplings family recipe can be prepared in advance for busy weeknights
• ✅ The creamy chicken and dumplings from scratch offers incredible value, feeding a crowd on a budget
• ✅ Traditional chicken and dumplings with herbs provides balanced nutrition with protein and vegetables
• ✅ This easy Old-Fashioned Chicken and Dumplings meal is perfect for Sunday dinners or weeknight comfort

Ingredients for Old-Fashioned Chicken and Dumplings

• 7 pounds cut-up chicken pieces
• 4 cups chicken stock
• 2 onions, chopped
• 3 stalks celery, chopped
• 2 teaspoons salt
• 2 carrots, sliced (optional for Old-Fashioned Chicken and Dumplings with vegetables)
• 2 bay leaves
• ½ teaspoon dried thyme
• ¼ teaspoon ground black pepper
• 1 large egg
• ¼ cup milk (or buttermilk for extra tenderness)
• 1½ cups all-purpose flour, divided (for gluten-free option, use 1:1 gluten-free flour blend)
• 1½ teaspoons baking powder
• 1 teaspoon salt
• 2 tablespoons cold unsalted butter
• 1 tablespoon chopped fresh parsley
• 1 cup water
• ½ teaspoon ground black pepper
• 1 tablespoon chopped fresh parsley

How to Make Old-Fashioned Chicken and Dumplings – Step by Step

Preparing the Chicken Broth Base

Step 1: 

Place chicken pieces in a large Dutch oven or heavy-bottomed pot. Add chicken stock, chopped onions, celery, salt, and enough water to cover the chicken by about an inch.

Step 2:

 If you’re making Old-Fashioned Chicken and Dumplings with vegetables, add the carrots now, along with bay leaves and thyme.

Step 3: 

Bring the mixture to a boil over medium-high heat, then reduce heat to maintain a gentle simmer. Cook uncovered for about 45-60 minutes, or until the chicken is very tender and falling off the bone.

Step 4: 

Remove the chicken from the broth and set aside to cool slightly. Once cool enough to handle, remove the skin and bones, and shred or chop the meat into bite-sized pieces.

Step 5:

 Strain the broth to remove any bones and skin that may have separated during cooking. Return the strained broth to the pot and bring back to a simmer.

Making the Dumplings

Step 6: 

In a medium bowl, whisk together the egg and milk until well combined.

Step 7: 

In a separate larger bowl, combine 1¼ cups of the flour (reserve the remaining ¼ cup), baking powder, and salt.

Step 8: 

Cut in the cold butter using a pastry blender, two knives, or your fingertips until the mixture resembles coarse crumbs. This technique creates fluffy dumplings for chicken and dumplings dish.

Step 9: 

Add the egg mixture to the flour mixture and stir just until moistened. Fold in the tablespoon of chopped fresh parsley. The dough should be slightly sticky but manageable.

Step 10:

 Using the reserved ¼ cup of flour, dust a clean work surface. Turn the dumpling dough onto the floured surface and gently knead 3-4 times until smooth.

Step 11: 

Pat or roll the dough to about ¼-inch thickness. Using a knife or pizza cutter, cut the dough into 1-inch squares.

Combining Everything

Step 12: 

Return the shredded chicken to the simmering broth.

Step 13: 

Mix 1 cup of water with 3 tablespoons of flour (taken from the remaining ¼ cup) in a small bowl, whisking until smooth to create a slurry for thickening.

Step 14: 

Slowly pour the slurry into the simmering broth, stirring constantly to prevent lumps. This creates the creamy chicken and dumplings from scratch texture we’re looking for.

Step 15: 

Add the black pepper and bring the mixture back to a gentle simmer.

Step 16: 

Drop the dumpling squares one at a time into the simmering broth, making sure they don’t stick together. Do not stir the dumplings once they’re in the broth as this can make them tough.

Step 17: 

Cover the pot and reduce heat to low. Simmer for 15-20 minutes without lifting the lid. The dumplings are done when they’re puffy and a toothpick inserted into the center comes out clean.

Step 18:

 Sprinkle with the remaining tablespoon of fresh parsley before serving your classic chicken and dumplings comfort food.

Pro Tips for Making the Best Old-Fashioned Chicken and Dumplings

• For the most flavorful broth, use bone-in, skin-on chicken pieces rather than boneless skinless.
• The key to tender dumplings is minimal handling of the dough and not overcooking them. They should steam, not boil aggressively.
• For a time-saving version of this traditional chicken and dumplings with herbs, use a rotisserie chicken and good-quality store-bought chicken stock.
• If your broth isn’t as rich as you’d like, add a bouillon cube or chicken base to intensify the flavor.
• For a dairy-free version, substitute the butter with cold solid coconut oil and use non-dairy milk in the dumplings.
• This homemade Old-Fashioned Chicken and Dumplings actually tastes even better the next day when the flavors have had time to meld.

Best Ways to Serve Old-Fashioned Chicken and Dumplings

This slow cooked chicken and dumplings in broth is a complete meal in itself, but it pairs beautifully with simple sides that complement rather than compete with its comforting flavors:

• A crisp green salad with a light vinaigrette
• Steamed green beans or roasted Brussels sprouts
• Cranberry sauce for a sweet-tart contrast
• Fresh baked cornbread for sopping up the delicious gravy
• A glass of white wine or apple cider for adults, or sparkling apple juice for kids

For a visually appealing presentation, serve your Old-Fashioned Chicken and Dumplings in deep bowls, garnished with additional fresh parsley and a sprinkle of black pepper.

Nutritional Information for Old-Fashioned Chicken and Dumplings

• Calories: Approximately 385 kcal per serving
• Protein: 28g
• Carbohydrates: 24g
• Fat: 18g
• Fiber: 1g
• Sodium: 890mg
• Sugar: 2g
• Calcium: 8% DV
• Iron: 15% DV

Please note that nutritional information is an estimate and may vary based on specific ingredients used.

Storage & Leftovers

This easy Old-Fashioned Chicken and Dumplings meal is perfect for making ahead and enjoying throughout the week!

• Refrigeration: Store cooled leftover chicken and dumplings in an airtight container for up to 3-4 days.
• Freezing: While you can freeze the chicken and broth portion, the dumplings don’t freeze well as they tend to become mushy when thawed. If you plan to freeze, consider doing so before adding the dumplings and making fresh ones when reheating.
• Reheating: Gently reheat on the stovetop over medium-low heat until just simmering, or microwave individual portions at 70% power, stirring occasionally, until heated through.

Frequently Asked Questions

What’s the difference between southern-style and northern-style Old-Fashioned Chicken and Dumplings?

Southern-style dumplings are typically flat and noodle-like, whereas northern-style dumplings are fluffy and biscuit-like. This recipe leans toward the northern style but cuts the dumplings into smaller pieces like the southern tradition.

Can I use boneless, skinless chicken breasts to make Old-Fashioned Chicken and Dumplings?

Yes, though you may sacrifice some flavor. If using boneless chicken, reduce the initial cooking time to about 30 minutes to prevent the meat from becoming too dry.

Why did my dumplings dissolve in the broth?

This typically happens when the broth is boiling too vigorously. Make sure to maintain a gentle simmer, not a rolling boil, and don’t open the lid while the dumplings cook.

Can I make this Old-Fashioned Chicken and Dumplings recipe in a slow cooker?

Yes! Cook the chicken, vegetables, and broth on low for 6-8 hours. Remove the chicken, shred it, and return it to the pot. Add the dumpling dough 30-45 minutes before serving and cook on high with the lid on until the dumplings are cooked through.

In Conclusion

There’s a reason Old-Fashioned Chicken and Dumplings has stood the test of time as a beloved comfort food classic. With this recipe, I’ve shared my grandmother’s techniques for creating a dish that’s both nostalgic and practical—perfect for Sunday family dinners or weeknight meals when only comfort food will do. The combination of tender chicken, flavorful broth, and pillowy dumplings creates a meal that satisfies not just the appetite but also the soul.

I hope you’ll try this recipe and experience the joy of watching loved ones savor each spoonful of your homemade Old-Fashioned Chicken and Dumplings. And remember, while following the recipe is important, adding your own special touch makes it truly yours. So, how will you make this Old-Fashioned Chicken and Dumplings recipe your own? Share your experiences and variations in the comments below!

Print