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Old-Fashioned Chicken and Dumplings

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A classic Southern comfort food featuring tender chicken simmered in a creamy broth with soft, pillowy dumplings that soak up the flavorful gravy.

Ingredients

Scale
  • 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

Instructions

  1. Place chicken pieces in a large pot and cover with water. Add 1 teaspoon salt and 1/2 teaspoon pepper. Bring to a boil, then reduce heat and simmer for 1 hour until chicken is tender.
  2. Remove chicken from broth and set aside to cool. Strain broth and return to pot. Keep broth warm.
  3. In a bowl, combine flour, baking powder, and 1 teaspoon salt. Stir in milk to form a soft dough.
  4. Remove skin and bones from cooled chicken and shred the meat into bite-sized pieces.
  5. Add butter, onion, celery, and carrots to the broth. Simmer until vegetables are tender, about 10 minutes.
  6. Drop spoonfuls of dumpling dough into the simmering broth. Cover and cook for 15 minutes without lifting the lid.
  7. Add shredded chicken and parsley to the pot. Cook for an additional 5 minutes. Adjust seasoning with remaining salt and pepper.
  8. Serve hot, ensuring each bowl has plenty of chicken, vegetables, and dumplings.

Notes

For best results, do not lift the lid while dumplings are cooking to ensure they steam properly. You can substitute fresh herbs like thyme or rosemary for parsley to vary the flavor.

Nutrition

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