If you crave a bowl of comforting, soul-warming goodness, this Old-Fashioned Chicken and Dumplings Recipe delivers exactly that. Rich, savory broth brimming with tender chicken, hearty vegetables, and those irresistibly soft and fluffy dumplings create a truly timeless classic. Every spoonful feels like a hug from grandma’s kitchen, making this dish perfect for chilly evenings or anytime you need a little extra comfort on your plate.
Ingredients You’ll Need
Keep it simple, keep it delicious. Each ingredient plays an essential role in layering flavor, adding texture, and giving this dish its beautiful, wholesome character.
- 1 lb bone-in, skinless chicken breasts or thighs: The foundation of rich, tender meat that absorbs all those savory flavors beautifully.
- 1 tablespoon olive oil: For browning the chicken and sautéing the veggies, adding a subtle fruity aroma.
- 1 medium onion, chopped: Creates a savory base with gentle sweetness.
- 2 carrots, peeled and chopped: Adds natural sweetness and a pop of vibrant color.
- 2 celery stalks, chopped: Gives an aromatic crunch that rounds out the flavor.
- 3 cloves garlic, minced: For that unmistakable warm punch and fragrant depth.
- 6 cups chicken broth: The soul of the soup, infusing everything with hearty, comforting flavor.
- 1 teaspoon dried thyme: Brings a subtle earthiness and herbaceous note.
- 1 teaspoon dried rosemary: Offers aromatic pine-like hints that complement the chicken perfectly.
- 2 bay leaves: Slow-cooked flavor boosters that infuse the broth with complexity.
- Salt and pepper to taste: The classic seasoning duo that enhances all ingredients.
- 1/2 cup heavy cream (optional): For those who want an extra velvety richness in every bite.
- 2 cups all-purpose flour: Essential for the dumplings’ tender, pillowy texture.
- 2 teaspoons baking powder: The secret to light and fluffy dumplings.
- 1 teaspoon salt: Balances and enhances flavor in the dumpling dough.
- 1 teaspoon garlic powder (optional): Adds an extra savory touch to the dumplings.
- 1 teaspoon dried parsley (optional): Brings a subtle herby freshness.
- 1/2 cup milk: Moistens the dumpling dough, contributing to tenderness.
- 1/4 cup unsalted butter, melted: Gives richness and a delicate buttery flavor.
- 1 large egg: Binds the dough together and adds structure.
- 1 tablespoon fresh parsley, chopped (for garnish, optional): A bright, fresh finish to top your bowl.
How to Make Old-Fashioned Chicken and Dumplings Recipe
Step 1: Cook the Chicken
Begin by heating olive oil in a large pot or Dutch oven over medium heat. Adding the chicken breasts or thighs straightaway will give them a beautiful golden-brown color and lock in those juicy flavors. Cook each side for about 6-8 minutes until perfectly browned, then remove and set aside—this step builds the rich foundation for your broth.
Step 2: Make the Soup Base
Next, toss in your chopped onions, carrots, and celery into the same pot, sautéing until the veggies soften and become fragrant, roughly 5 to 7 minutes. Stir in the minced garlic for just a minute to release its warmth, creating a layered and deeply aromatic base with every stir.
Step 3: Add Broth and Herbs
Pour in the chicken broth followed by dried thyme, rosemary, bay leaves, salt, and pepper. Give everything a good stir before returning the browned chicken to the pot. This combination lets the herbs infuse their classic flavors during the simmer, turning simple broth into a deeply comforting stew.
Step 4: Simmer the Chicken
Bring the whole mixture to a boil, then reduce the heat to low and let it simmer gently for about 20 minutes. This allows the chicken to cook through and the broth to soak in all the beautiful flavors, turning it into a richly savory base for the dumplings.
Step 5: Shred the Chicken
Carefully remove the cooked chicken from the pot and shred it using two forks. There’s something so satisfying about seeing those tender pieces come apart. Return the shredded chicken to the pot and stir everything together—your hearty stew is nearly ready for the final touch.
Step 6: Make the Dumplings
Start on the dumplings by whisking together flour, baking powder, salt, garlic powder, and dried parsley in a medium bowl. In a separate bowl, mix the milk, melted butter, and egg until smooth. Pour the wet ingredients into the dry mixture and stir just until combined—a thick dough is exactly what you want here for dumplings that will puff up light and fluffy.
Step 7: Add Dumplings and Cook
Drop spoonfuls of the dumpling dough evenly onto your simmering soup. Cover the pot and resist the temptation to lift the lid. Let the dumplings steam and puff up for about 15 to 20 minutes, creating soft pillows nestled in the flavorful broth.
Step 8: Finish and Serve
If you love a creamy touch, stir in the heavy cream now. It’s that extra silky finish that transforms this dish into pure comfort on a spoon. Garnish with freshly chopped parsley if you like, and serve piping hot to enjoy all the cozy goodness.
How to Serve Old-Fashioned Chicken and Dumplings Recipe
Garnishes
Adding fresh parsley on top is a simple way to brighten the bowl visually and add just a hint of fresh herb flavor that contrasts beautifully with the rich broth. For a little extra warmth, sprinkle a dash of cracked black pepper before serving.
Side Dishes
Though this recipe is hearty enough on its own, pairing it with crusty bread or a fresh green salad balances the meal perfectly. The bread helps sop up every last drop of that luscious broth, making sure not a bit of your effort goes to waste.
Creative Ways to Present
For a fun twist, serve this in rustic bread bowls or individual mini pots, creating a cozy, restaurant-worthy presentation at home. You might also top dumplings with a tiny pat of butter that melts right in, adding richness and an inviting shine before serving.
Make Ahead and Storage
Storing Leftovers
This Old-Fashioned Chicken and Dumplings Recipe stores beautifully in an airtight container in the refrigerator for up to 3 days. The flavors deepen overnight, making leftovers even more enticing—just give it a gentle stir before reheating to recombine.
Freezing
While the dumplings are best enjoyed fresh, you can freeze the soup base without dumplings for up to 3 months. Freeze in a tightly sealed container, then thaw overnight in the refrigerator before reheating and adding freshly made dumplings for the best texture.
Reheating
Warm your leftovers gently on the stove over low to medium heat, stirring occasionally to prevent sticking or scorching. If you added cream, add a splash of broth or water if it thickens too much as it reheats to keep the perfect consistency.
FAQs
Can I use chicken thighs instead of breasts?
Absolutely! Chicken thighs work wonderfully in this recipe because they stay moist and tender even with longer simmering, adding extra richness to your broth.
What if I don’t have baking powder for the dumplings?
Baking powder is key to light, fluffy dumplings, but if you’re in a pinch, you can try baking soda combined with a bit of acid like lemon juice or vinegar. However, the texture may be a little denser.
Can I make this recipe dairy-free?
Yes! Simply omit the heavy cream and butter, or substitute with dairy-free alternatives like coconut cream and plant-based butter to maintain that creamy feel.
How do I know when the dumplings are cooked through?
The dumplings will puff up and feel firm to the touch but still tender inside. If you’re unsure, gently break one open to check that it’s cooked all the way through.
Is this recipe suitable for freezing with the dumplings included?
Freezing with dumplings tends to change their texture, so it’s best to freeze the soup base separately and add fresh dumplings when ready to serve for optimal taste and texture.
Final Thoughts
This Old-Fashioned Chicken and Dumplings Recipe is more than just a meal; it’s a heartwarming tradition brought alive in your kitchen. Whether you’re cooking for family, friends, or yourself, each spoonful brings comfort, love, and that delightful feeling of home. Trust me, once you try it, this dish will become a go-to whenever you crave something cozy, nourishing, and utterly delicious.
Print
Old-Fashioned Chicken and Dumplings Recipe
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
Description
This Old-Fashioned Chicken and Dumplings recipe is a comforting classic featuring tender chicken simmered in a flavorful broth with herbs and vegetables, topped with fluffy homemade dumplings. Perfect for a cozy family meal, it blends rich flavors with a creamy finish to warm you up on chilly days.
Ingredients
For the Soup:
- 1 lb bone-in, skinless chicken breasts or thighs
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 carrots, peeled and chopped
- 2 celery stalks, chopped
- 3 cloves garlic, minced
- 6 cups chicken broth
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 2 bay leaves
- Salt and pepper to taste
- 1/2 cup heavy cream (optional, for extra richness)
For the Dumplings:
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon salt
- 1 teaspoon garlic powder (optional)
- 1 teaspoon dried parsley (optional)
- 1/2 cup milk
- 1/4 cup unsalted butter, melted
- 1 large egg
For Garnish:
- 1 tablespoon fresh parsley, chopped (optional)
Instructions
- Cook the Chicken: In a large pot or Dutch oven, heat the olive oil over medium heat. Add the chicken breasts or thighs and cook for about 6-8 minutes per side until browned. Remove the chicken and set aside.
- Make the Soup Base: In the same pot, add the chopped onion, carrots, and celery. Sauté for 5-7 minutes, or until the vegetables begin to soften. Add the minced garlic and cook for another 1 minute, until fragrant.
- Simmer the Broth: Pour in the chicken broth, add the thyme, rosemary, bay leaves, salt, and pepper. Stir everything together, then return the chicken to the pot. Bring the mixture to a boil, reduce heat to low, and simmer for about 20 minutes, or until the chicken is fully cooked.
- Shred the Chicken: Remove the chicken from the pot and shred it using two forks. Return the shredded chicken to the pot and stir to combine.
- Prepare the Dumplings: In a medium bowl, whisk together the flour, baking powder, salt, garlic powder, and dried parsley. In a separate bowl, mix the milk, melted butter, and egg until well combined. Pour the wet ingredients into the dry ingredients and stir just until combined. The dough should be thick.
- Add the Dumplings to the Soup: Drop spoonfuls of the dumpling dough onto the simmering soup. Make sure they are spread out evenly across the surface of the soup.
- Cook the Dumplings: Cover the pot and simmer for another 15-20 minutes, or until the dumplings are puffed up and cooked through. Do not lift the lid during cooking, as this may cause the dumplings to deflate.
- Finish and Serve: Stir in the heavy cream (if using) for a creamier soup, garnish with fresh parsley if desired. Serve hot and enjoy!
Notes
- Use bone-in chicken for enhanced flavor but skinless to reduce fat content.
- Do not lift the lid while dumplings are cooking to prevent them from collapsing.
- You can substitute whole milk for half-and-half or omit heavy cream for a lighter version.
- Fresh herbs can be used instead of dried for a more vibrant taste.
- Leftovers can be refrigerated for up to 3 days or frozen for longer storage.
