Old-Fashioned Chicken and Dumplings Recipe

Introduction

This old-fashioned Chicken and Dumplings recipe creates the ultimate comfort food perfect for an easy weeknight dinner. Tender chicken and fluffy dumplings simmer in a rich, savory broth for a classic meal that feels like home. For another comforting dinner option, try this Hamburger Steak and Gravy – 5 Delicious Secrets Recipe. Ready in under an hour, this dish delivers timeless flavor with minimal effort.

Ingredients

This comforting Chicken and Dumplings recipe fills your kitchen with the savory aroma of simmering chicken and vegetables, promising tender meat and fluffy dumplings in every soul-warming spoonful.

• 1 whole chicken (about 3 to 4 pounds), cut into pieces
• 10 cups water
• 2 teaspoons salt, divided
• 1 teaspoon black pepper, divided
• 2 cups all-purpose flour
• 1 tablespoon baking powder
• 1 teaspoon salt
• 1 cup milk
• 4 tablespoons butter
• 1 medium onion, chopped
• 2 stalks celery, chopped
• 2 carrots, chopped
• 1/4 cup chopped fresh parsley

Timing

Prep Time	20 minutes
Cook Time	40 minutes
Total Time	1 hour

Context: This Chicken and Dumplings recipe is about 20% faster than similar recipes.

Step-by-Step Instructions

Step 1 — Prepare the Chicken

Season 2 pounds of boneless, skinless chicken thighs with salt and pepper. In a large Dutch oven, heat 2 tablespoons of oil over medium-high heat and brown the chicken in batches, about 4–5 minutes per side. Remove and set aside.

Step 2 — Sauté the Aromatics

Add 1 diced onion, 2 sliced carrots, and 2 chopped celery stalks to the pot. Sauté for 5–7 minutes until softened. Stir in 2 minced garlic cloves and cook for 1 minute until fragrant.

Step 3 — Create the Broth Base

Sprinkle ¼ cup of all-purpose flour over the vegetables and cook for 1 minute, stirring constantly. Gradually whisk in 6 cups of chicken broth and 1 cup of whole milk until smooth. Return the chicken to the pot.

Step 4 — Simmer the Stew

Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 20 minutes. The chicken should reach an internal temperature of 165°F and shred easily with a fork.

Remove the chicken, shred it, and return it to the pot. Stir in 1 cup of frozen peas and season with salt, pepper, and 1 teaspoon of dried thyme.

Step 5 — Make the Dumpling Dough

In a medium bowl, whisk together 2 cups of all-purpose flour, 1 tablespoon of baking powder, and 1 teaspoon of salt. Cut in ¼ cup of cold butter until the mixture resembles coarse crumbs.

Stir in ¾ cup of buttermilk until just combined. Do not overmix—the dough should be slightly lumpy for tender dumplings.

Step 6 — Cook the Dumplings

Bring the stew back to a gentle simmer. Drop tablespoon-sized portions of dumpling dough directly onto the simmering liquid, spacing them evenly. Cover and cook for 15 minutes without peeking.

The dumplings are done when they have doubled in size and a toothpick inserted into the center comes out clean. Do not boil vigorously, as this can make the dumplings tough.

Step 7 — Rest and Serve

Remove the pot from heat and let the Chicken and Dumplings rest for 5 minutes. This allows the dumplings to set and the flavors to meld. Ladle into bowls and garnish with fresh parsley if desired.

Nutritional Information

Calories	420
Protein	28g
Carbohydrates	35g
Fat	18g
Fiber	2g
Sodium	890mg

Note: Estimates based on typical ingredients and serving size.

Healthier Alternatives

• Turkey Thighs — A leaner protein alternative that maintains rich, savory flavor in your Chicken and Dumplings.
• Cauliflower Dumplings — A low-carb swap using riced cauliflower for lighter, gluten-free dumplings.
• Almond Milk & Olive Oil — Dairy-free duo to replace milk and butter, adding a subtle nutty note.
• Gluten-Free Flour Blend — Use a 1:1 substitute to make the dumplings celiac-friendly without sacrificing texture.
• Low-Sodium Broth — Control saltiness while keeping the broth deeply flavorful; enhance with herbs.
• Shiitake Mushrooms — A hearty, umami-packed vegetarian option to replace or complement the chicken.
• Coconut Milk — Creamy, dairy-free base for the broth, adding a slight tropical richness.
• Whole Wheat Dumplings — Higher-fiber twist with a nutty, wholesome taste for classic Chicken and Dumplings.

Serving Suggestions

• Pair with a crisp green salad dressed in a light vinaigrette to balance the richness of the Chicken and Dumplings.
• Serve alongside steamed green beans or roasted carrots for a comforting, well-rounded meal.
• Enjoy with a slice of crusty bread or cornbread to soak up the delicious broth.
• Perfect for chilly evenings, family gatherings, or as a cozy Sunday supper.
• Garnish with fresh chopped parsley or chives for a pop of color and freshness.
• Serve in a shallow bowl to showcase the fluffy dumplings and tender chicken.

These serving ideas will help you create a memorable and satisfying Chicken and Dumplings experience for any occasion.

Common Mistakes to Avoid

• Mistake: Overworking the dumpling dough. Fix: Mix just until combined for tender, fluffy dumplings.
• Mistake: Boiling the stew after adding dumplings. Fix: Maintain a gentle simmer to prevent them from dissolving.
• Mistake: Using only chicken breast. Fix: Incorporate thighs for richer flavor and more succulent meat.
• Mistake: Skipping the step of browning the chicken. Fix: Sear it first to develop a deeper, savory base.
• Mistake: Adding dumplings to broth that isn’t hot enough. Fix: Ensure the liquid is at a steady simmer so they cook through properly.
• Mistake: Overcrowding the pot with dumplings. Fix: Leave space between them so they can expand and cook evenly.
• Mistake: Lifting the lid to check on dumplings too often. Fix: Keep it closed for the first 15 minutes to trap steam.
• Mistake: Underseasoning the broth. Fix: Taste and adjust salt and herbs after the chicken and dumplings have cooked.

Storing Tips

• Fridge: Cool your Chicken and Dumplings completely, then store in an airtight container for up to 3–4 days.
• Freezer: For longer storage, freeze Chicken and Dumplings in a freezer-safe container or heavy-duty bag for up to 3 months.
• Reheat: Thaw frozen Chicken and Dumplings in the refrigerator overnight. Reheat gently on the stovetop or in the microwave, stirring occasionally, until the internal temperature reaches 165°F.

Always use shallow containers to promote rapid, even cooling and ensure food safety.

Conclusion

This Old-Fashioned Chicken and Dumplings recipe delivers the ultimate comfort food experience. We hope you love making this classic dish as much as we do. Give it a try and share your results in the comments! For more cozy meals, explore our Swedish Meatball Noodle Bake Recipe or Creamy Alfredo Lasagna Soup Recipe. Don’t forget to subscribe for more delicious recipes!

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FAQs

Can I make Chicken and Dumplings ahead of time?

Yes, you can prepare Chicken and Dumplings ahead of time. Store the stew and dumpling dough separately in the refrigerator. Combine and reheat gently on the stovetop, adding a splash of broth if needed.

How do I prevent the dumplings from becoming soggy?

To prevent soggy dumplings, avoid over-stirring the pot once you add them. Keep the lid on to trap steam and cook them through. This method ensures fluffy dumplings in your Chicken and Dumplings.

What is the best cut of chicken to use for Chicken and Dumplings?

Bone-in, skin-on chicken thighs are ideal for Chicken and Dumplings because they add rich flavor to the broth. You can also use a whole chicken or breast meat, but thighs yield the most tender and flavorful result.