Old fashioned chicken and dumplings
Ingredients (Serves 4–6)
For the chicken stew:
1 whole chicken (about 3–4 lbs) or 4–5 bone-in chicken thighs
8 cups water or chicken broth
2 medium carrots, sliced
2 celery stalks, chopped
1 small onion, diced
3 cloves garlic, minced
2 bay leaves
Salt and black pepper, to taste
1 teaspoon dried thyme or poultry seasoning
½ cup heavy cream or milk (optional, for a creamy finish)
For the dumplings:
2 cups all-purpose flour
1 tablespoon baking powder
½ teaspoon salt
3 tablespoons unsalted butter, cold and cubed
¾ cup milk (whole or 2%)
Instructions
Prepare the chicken:
In a large pot, add chicken, water or broth, bay leaves, onion, garlic, carrots, celery, and thyme.
Bring to a boil, then reduce to a simmer. Cover and cook for about 45–60 minutes until chicken is fully cooked and tender.
Remove chicken, discard skin and bones, and shred the meat.
Strain the broth (if desired), return it to the pot, and add the shredded chicken back in. Season with salt and pepper.
Optional: Stir in the cream or milk at this stage for a creamier stew.
Make the dumplings:
In a bowl, whisk flour, baking powder, and salt.
Cut in butter with a fork or your hands until the mixture looks crumbly.
Add milk and stir just until combined. Don’t overmix — dough should be sticky but thick.
Cook the dumplings:
Bring the chicken mixture to a gentle simmer (not boiling).
Drop spoonfuls of dough (about 1–2 tablespoons) directly into the broth.
Cover the pot with a lid and do not lift for 15 minutes. The steam will cook the dumplings perfectly.
After 15 minutes, check that dumplings are fluffy and cooked through. Give it one gentle stir, then serve.
Serving Suggestions
Serve in deep bowls with fresh black pepper and chopped parsley
Pair with buttered cornbread or biscuits on the side
Store leftovers in the fridge for up to 3 days — even better the next day!
Tips for Best Results
Use homemade broth or bone-in chicken for deeper flavor
Don’t peek while dumplings are steaming — it affects fluffiness
Add peas or green beans for color and texture variation.
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Old-fashioned chicken and dumplings is a beloved comfort food classic known for its hearty flavor and satisfying texture. This recipe combines a flavorful chicken stew made with bone-in chicken, aromatic vegetables like carrots, celery, and onion, and fragrant seasonings including bay leaves and dried thyme or poultry seasoning. Using homemade chicken broth or simmering the chicken with bones enhances the depth of the broth, making the dish exceptionally rich. The dumplings are a key highlight, made from simple ingredients including flour, baking powder, salt, cold unsalted butter, and milk. The butter is cut into the flour mixture until crumbly, creating a tender, flaky texture once cooked. It is essential to avoid overmixing the dumpling dough to keep it light and fluffy. Cooking dumplings by dropping spoonfuls into the simmering broth and covering the pot to steam them ensures they cook evenly and become soft without falling apart. For added variation, ingredients like peas or green beans can be incorporated into the stew for color and extra texture. To elevate the dish's creaminess, stirring in a little heavy cream or milk near the end of cooking is an excellent option, creating a comforting rich broth. Serving suggestions include garnishing with freshly chopped parsley and cracked black pepper, alongside classic Southern sides such as buttered cornbread or fluffy biscuits, which complement the stew perfectly. Leftovers store well in the fridge and often taste even better the next day as flavors continue to meld. Key tips for success include not lifting the lid while the dumplings steam, ensuring they remain fluffy, and choosing quality ingredients such as bone-in chicken and fresh vegetables. This old-fashioned chicken and dumplings recipe is a wonderful way to bring traditional Southern comfort food to your table with straightforward preparation and delicious results.
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