Here’s a classic, cozy recipe for Old-Fashioned Chicken and Dumplings — tender chicken in a rich, creamy broth with fluffy, homemade dumplings. Just like Grandma used to make!
🍲 Old-Fashioned Chicken and Dumplings
🐔 Ingredients:
For the soup:
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1 whole chicken (about 3–4 lbs), cut into pieces
or 2–3 lbs bone-in, skin-on chicken thighs/breasts -
10 cups water or low-sodium chicken broth
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3 carrots, peeled and sliced
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2 celery stalks, sliced
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1 small onion, chopped
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2 cloves garlic, minced
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2 bay leaves
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1 tsp dried thyme (or 2 tsp fresh)
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Salt and pepper, to taste
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½ cup heavy cream or milk (optional, for creamier broth)
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2 tbsp butter or oil
For the dumplings:
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2 cups all-purpose flour
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1 tbsp baking powder
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½ tsp salt
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¾ cup whole milk
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4 tbsp cold butter, cubed
👩🍳 Instructions:
1. Cook the chicken:
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In a large pot or Dutch oven, combine chicken, water/broth, onion, garlic, bay leaves, thyme, salt, and pepper.
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Bring to a boil, then reduce heat and simmer uncovered for 45–60 minutes, until chicken is tender and falling off the bone.
2. Shred the chicken:
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Remove chicken from the pot and let cool slightly.
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Discard skin and bones, then shred the meat into bite-sized pieces.
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Discard bay leaves.
3. Sauté veggies:
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In the same pot, add butter and sauté carrots and celery for about 5–7 minutes, until just tender.
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Return shredded chicken to the pot.
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Optional: Stir in ½ cup heavy cream or milk for richness.
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Bring to a gentle simmer.
4. Make the dumplings:
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In a mixing bowl, whisk flour, baking powder, and salt.
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Cut in cold butter with a pastry cutter or fingers until crumbly.
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Stir in milk until just combined — do not overmix. The dough will be sticky.
5. Drop the dumplings:
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Drop tablespoonfuls of dough into the simmering broth (not boiling!).
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Cover and simmer gently for 15–20 minutes, without lifting the lid, until dumplings are puffed and cooked through.
6. Serve:
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Stir gently and ladle into bowls.
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Add cracked pepper or fresh herbs on top if desired.
📝 Tips:
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Want shortcut dumplings? Use refrigerated biscuit dough or Bisquick mix.
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For extra flavor, use chicken fat or broth from a rotisserie chicken.
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Add a splash of lemon juice or parsley at the end for brightness.