There’s nothing quite like a steaming bowl of Old-Fashioned Chicken and Dumplings to brighten up a chilly evening or to transport you back to family kitchens filled with laughter and warmth. This form of comfort food is timeless, combining tender chicken, a rich, savory broth, sweet carrots, and fluffy dumplings that practically melt in your mouth. Every spoonful feels like a gentle hug—a recipe loved by generations for its simplicity and soul-nourishing flavors.

Old-Fashioned Chicken and Dumplings Recipe - Recipe Image

Ingredients You’ll Need

Let’s talk ingredients! Though this dish is made with a shortlist of everyday items, each element is thoughtfully chosen to maximize flavor, create the silkiest texture, and give those signature pops of color that make Old-Fashioned Chicken and Dumplings so inviting. Here’s what you need, plus a few tips to make each one shine:

Whole chicken: Using a whole chicken brings unmatched flavor and keeps the meat juicy and truly tender.
Water or low-sodium chicken broth: Broth offers extra richness, but water works if you want a lighter touch or control the saltiness.
Bay leaves: These add subtle background notes and round out the broth’s aroma beautifully—just remember to fish them out before serving.
Carrots: Their sweetness balances the savory broth and gives a lovely dash of color.
Celery: Adds a classic herbal note and a bit of crunch before it softens into the soup.
Onion: Essential for a well-rounded, savory base that infuses the broth with deep flavor.
Garlic: Just enough to add warmth and depth without overpowering the other ingredients.
Salt: Draws out the natural flavors—feel free to adjust to your liking!
Black pepper: Brings gentle heat and a little complexity to the broth.
Dried thyme: A classic herb that brightens the soup and complements the chicken beautifully.
Poultry seasoning: The secret ingredient for that nostalgic, homey Southern flavor in Old-Fashioned Chicken and Dumplings.
Butter: Adds silkiness and a comforting richness to both the broth and dumplings.
All-purpose flour (for dumplings): Creates those tender, fluffy pillows that soak up all the flavor.
Baking powder (for dumplings): This is the key to light, airy dumplings that rise right in the broth.
Whole milk (for dumplings): Brings moisture and a hint of creaminess to the dumpling dough.
Unsalted butter (for dumplings): Makes the dumplings rich and irresistible without turning them greasy.

How to Make Old-Fashioned Chicken and Dumplings

Step 1: Build the Broth

In a large stockpot, combine the chicken, water or broth, bay leaves, sliced carrots, celery, diced onion, minced garlic, salt, black pepper, thyme, and poultry seasoning. Bring everything to a gentle boil over medium-high heat, then reduce to a simmer. Cover the pot and let it bubble away for 45 to 60 minutes. This slow simmer lets the chicken become perfectly tender and infuses the broth with all those classic flavors.

Step 2: Shred the Chicken

Once the chicken is falling-off-the-bone tender, carefully take the pieces out of the pot and set them aside to cool a bit. Discard the bay leaves—they’ve done their work. When the chicken has cooled enough to handle, shred it with two forks, tossing the skin and bones. Return all that juicy, shredded chicken back into the pot, and stir in the butter for extra richness.

Step 3: Mix Up the Dumpling Dough

While the chicken simmers, get your dumplings ready! In a medium bowl, whisk together the flour, baking powder, and salt. Pour in the melted butter and milk, then stir just until everything comes together. Don’t overmix—the less you handle the dough, the fluffier the dumplings will be.

Step 4: Cook the Dumplings

With your broth gently simmering, drop tablespoon-sized scoops of dumpling dough right into the pot. Try to keep them about the same size so they cook evenly. Once they’re all in, pop on the lid and simmer for a solid 15 minutes—absolutely no peeking! This is the secret to perfectly tender dumplings that don’t get tough from temperature changes.

Step 5: Finish and Serve

After 15 minutes, remove the lid and gently nudge the dumplings to make sure they’re cooked through—they should be fluffy and tender. Give the broth a quick stir and serve up big bowls of Old-Fashioned Chicken and Dumplings, making sure to include plenty of veggies, chicken, and dumplings in every serving.

How to Serve Old-Fashioned Chicken and Dumplings

Garnishes

Make your bowls look as wonderful as they taste! A sprinkle of fresh chopped parsley or thyme over the top adds a pop of color and brightens every bite. If you love a little kick, try freshly ground black pepper or even a pinch of smoked paprika for something special.

Side Dishes

Keep things simple and homey with accompaniments like warm, buttery biscuits or a crisp green salad. A side of sautéed greens or roasted vegetables complements the richness of Old-Fashioned Chicken and Dumplings without stealing the show.

Creative Ways to Present

For a fun twist, try ladling the chicken and dumplings into individual mini cocottes or ramekins—perfect for dinner parties or cozy gatherings. You can also serve it family-style in a big Dutch oven, letting everyone help themselves straight from the pot. Either way, it’s bound to draw a crowd to the table!

Make Ahead and Storage

Storing Leftovers

Old-Fashioned Chicken and Dumplings taste even better after a night in the fridge! Let leftovers cool to room temperature, then transfer to airtight containers. This dish will keep happily in your refrigerator for up to three days, making it a dream come true for meal-prep or weekday lunches.

Freezing

You can freeze portions for those days you crave comfort in a hurry. Just portion the cooled chicken and dumplings into freezer-safe containers, leaving a little room for expansion. Thaw overnight in the fridge before reheating for best dumpling texture.

Reheating

To reheat, gently warm the leftovers over medium-low heat on the stovetop, adding an extra splash of broth or water if the soup has thickened. The microwave works, too—just use a lower power setting and stir every minute or so to keep the dumplings fluffy and prevent them from drying out.

FAQs

Can I use boneless, skinless chicken breasts or thighs instead of a whole chicken?

Absolutely! While a whole chicken gives the deepest flavor and tenderest meat, boneless thighs or breasts work in a pinch. Just reduce the simmer time, since boneless cuts cook faster. You may want to add a little extra broth or bouillon for depth.

How do I make the broth thicker?

If you love a heartier consistency, just mix 1 tablespoon of flour with 2 tablespoons of cold water and blend it into the bubbling soup before dropping in the dumplings. Stir well and it’ll thicken as it cooks—a perfect match for those fluffy dumplings.

Can I make Old-Fashioned Chicken and Dumplings gluten-free?

Yes! Substitute your favorite gluten-free all-purpose flour blend for the dumplings. Many blends behave just like wheat flour—just keep an eye on the texture and avoid overmixing the dough.

Is it possible to make this recipe dairy-free?

Of course! Use plant-based butter and swap the milk for any unsweetened non-dairy milk, like almond or oat milk. The resulting Old-Fashioned Chicken and Dumplings will still be hearty and delicious.

What’s the best way to keep dumplings from becoming dense?

To ensure your dumplings stay feather-light, handle the dough as little as possible and don’t lift the lid while they steam. This traps the heat and moisture that puffs them up beautifully every time!

Final Thoughts

I hope you feel inspired to bring this pot of cozy goodness to your own kitchen. Old-Fashioned Chicken and Dumplings isn’t just a meal—it’s a warm invitation to slow down, savor, and reconnect with those around you. So grab a big spoon, fill up a bowl, and let yourself be comforted by every flavorful bite!

Old-Fashioned Chicken and Dumplings Recipe

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4.6 from 10 reviews

Author: admin
Total Time: 1 hour 35 minutes
Yield: 6 servings 1x
Diet: Non-Vegetarian

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Description

A hearty and comforting recipe for Old-Fashioned Chicken and Dumplings that is perfect for a cozy family dinner. Tender chicken simmered in a flavorful broth with fluffy dumplings, this Southern classic is sure to warm your soul.

Ingredients

Scale

For the Chicken:

1 whole chicken (3–4 pounds, cut into pieces)
8 cups water or low-sodium chicken broth
2 bay leaves
3 carrots (sliced)
2 celery stalks (sliced)
1 small onion (diced)
3 cloves garlic (minced)
1 teaspoon salt
½ teaspoon black pepper
1 teaspoon dried thyme
½ teaspoon poultry seasoning
2 tablespoons butter

For the Dumplings:

2 cups all-purpose flour
1 tablespoon baking powder
½ teaspoon salt
¾ cup whole milk
4 tablespoons unsalted butter (melted)

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Instructions

Cook the Chicken: Place the chicken, water or broth, bay leaves, carrots, celery, onion, garlic, salt, pepper, thyme, and poultry seasoning into a large stockpot. Simmer for 45–60 minutes until chicken is tender. Shred chicken, return to pot with butter.
Make the Dumplings: Combine flour, baking powder, salt, melted butter, and milk. Drop spoonfuls into simmering broth. Cover and cook for 15 minutes.
Finish and Serve: Stir gently, ensuring dumplings are cooked. Serve warm in bowls with broth and vegetables.

Notes

For a thicker broth, mix 1 tablespoon of flour with 2 tablespoons of cold water before adding dumplings.
Leftovers can be refrigerated for up to 3 days and taste even better the next day.

Prep Time: 20 minutes
Cook Time: 1 hour 15 minutes
Category: Main Course
Method: Stovetop
Cuisine: Southern American