There’s something deeply comforting about a steaming bowl of old-fashioned chicken and dumplings. This dish is hearty, soul-warming, and rich with the flavors of tender chicken, savory broth, and soft, fluffy dumplings that melt in your mouth. Passed down through generations, it’s a beloved recipe that embodies the heart of homemade cooking.
🍗 Why You’ll Love This Recipe
Old-fashioned chicken and dumplings is the definition of comfort food. It’s perfect for chilly nights, family gatherings, or when you just need a bowl of something cozy and nostalgic. The chicken is simmered until tender in a rich, flavorful broth, and the dumplings — made from simple pantry ingredients — soak up all that delicious goodness.
🥕 Ingredients
For the Chicken and Broth:
1 whole chicken (about 3–4 lbs), cut into pieces (or 4 chicken thighs + 2 breasts)
8 cups chicken broth (or enough to cover chicken)
2 celery stalks, chopped
2 carrots, sliced
1 large onion, chopped
3 cloves garlic, minced
2 bay leaves
1 teaspoon salt (or to taste)
½ teaspoon black pepper
1 teaspoon dried thyme (optional)
2 tablespoons butter
For the Dumplings:
2 cups all-purpose flour
1 tablespoon baking powder
½ teaspoon salt
½ teaspoon black pepper
4 tablespoons butter (cold and cut into small cubes)
¾ cup milk (or buttermilk for richer flavor)
🔪 Instructions
- Cook the Chicken:
In a large pot or Dutch oven, add the chicken, broth, celery, carrots, onion, garlic, bay leaves, salt, pepper, and thyme. Bring to a boil, then reduce heat and simmer for about 45 minutes until the chicken is tender and cooked through. - Remove and Shred:
Take the chicken out of the pot, remove skin and bones, and shred the meat into bite-sized pieces. Set aside. - Strain the Broth (optional):
If you prefer a smoother broth, strain out the vegetables and return the clear broth to the pot. Otherwise, keep them in for a rustic touch. - Make the Dumpling Dough:
In a mixing bowl, whisk together flour, baking powder, salt, and pepper. Cut in the cold butter using a fork or pastry cutter until the
