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
Scale
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.
