old fashioned chicken dumplings recipe
The Best old fashioned chicken dumplings recipe
Oh, I just love this old-fashioned chicken dumpling recipe. It’s been a staple in my kitchen since I was a kid, and it never fails to bring everyone together—whether it’s a cozy Sunday dinner or a special occasion like a family gathering or even just a lazy weekend when the kids are home from school. There’s something comforting about the way the tender chicken melts into the broth, the fluffy dumplings rising to the top, and the rich, savory flavors that make every bite feel like a hug. My family adores them—my husband always eats them straight from the pot, my kids ask for seconds, and even my picky eaters will try a dumpling if it’s served with them. It’s the kind of dish that feels like home, and it’s always a hit no matter what time of year it is.
I also love that this recipe is surprisingly healthy for what it is. The broth is usually made with chicken stock and veggies, which gives it a deep, nutritious base. The dumplings themselves are light and airy, made with whole wheat flour or even cornmeal for a lighter texture. It’s not a heavy, greasy meal, but it still feels indulgent in the best way. Plus, it’s easy to customize—you can add fresh herbs, a splash of vinegar for brightness, or even some tender carrots or celery for extra veggies. It’s the kind of dish that feels like a treat but still nourishes you, and that’s what I love most about it. Whether it’s a quick weeknight meal or a showstopper for a holiday dinner, these dumplings always bring warmth to the table.
Classic Old Fashioned Chicken Dumplings
A comforting dish featuring tender chicken in a rich tomato-based sauce, served with fluffy, pillowy dumplings. This recipe is a must-try for any occasion.
🥘Ingredients
- 2 boneless, skinless chicken breasts (about 1.5 lbs)
- 1 tbsp olive oil
- 1 tsp dried thyme
- 1 tsp garlic powder
- 1/2 tsp black pepper
- 1 cup tomato sauce
- 1/2 cup chicken broth
- 1/2 cup heavy cream
- 1/2 cup shredded cheddar cheese
- 1 tbsp butter
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp salt
- 1/2 cup cold water
- 1 egg
- 1/2 cup milk
👨🍳Directions
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1 Preheat oven to 375°F (190°C). In a skillet, heat olive oil over medium heat. Season chicken breasts with thyme, garlic powder, and black pepper. Cook for 5-6 minutes per side until fully cooked (165°F internal temperature). Remove from heat, let rest, then shred.
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2 In a saucepan, combine tomato sauce, chicken broth, and heavy cream. Simmer for 5 minutes. Stir in shredded cheese and butter until melted.
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3 In a bowl, mix flour, baking powder, and salt. Gradually add cold water and egg, then stir in milk to form a dough. Knead lightly until smooth.
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4 Roll dough into 1-inch balls. Place a few in the skillet with chicken sauce. Cover with a lid and bake for 20 minutes. Remove lid, bake 5 more minutes until dumplings float.
🔧Equipment
- Large skillet
- Mixing bowls
- Whisk
- Oven
- Knife and cutting board
- Measuring cups and spoons
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Classic Old Fashioned Chicken Dumplings Works
This old-fashioned chicken dumplings recipe is a simple yet hearty way to bring comfort to any table—whether it’s a busy weeknight meal or a cozy family gathering. The tender chicken and fluffy dumplings make it feel like a classic dish that never goes out of style, and the easy steps let you focus on enjoying time together instead of stressing over complicated techniques. It’s the kind of meal that feels like home, filling everyone up with love and flavor, no matter the occasion.
❓ Frequently Asked Questions About Old Fashioned Chicken Dumplings
1. What is the traditional ratio of ingredients in classic old-fashioned chicken dumplings?
In a traditional recipe, the ratio often includes 1 lb (450g) of cooked chicken breast or thigh, 1 cup (240ml) of chicken broth, 1 cup (120g) of all-purpose flour (plus extra for dusting), 1 large egg, 1/4 cup (50g) of butter or shortening, 1 tsp salt, and 1/2 tsp black pepper. Some versions also include 1/2 cup (120ml) of milk or cream for a smoother texture. The dumplings themselves are typically made with 1 cup (120g) of flour, 1 egg yolk, 1 tbsp butter, and 1/2 tsp salt, rolled into balls and steamed or boiled.
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2. Why do some recipes call for milk or cream in the dumplings, while others don’t?
The inclusion of milk or cream in the dumplings (sometimes mixed into the broth or added separately) helps create a softer, creamier texture by tenderizing the flour and binding the dumplings more smoothly. Without it, the dumplings can be slightly chewier. However, purists prefer a lighter, less rich version—traditional recipes often omit it for a simpler, more rustic style. The choice depends on personal preference for texture and richness.
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3. How do you ensure the dumplings don’t stick to the pot while boiling?
To prevent sticking, follow these key steps: – Use a heavy-bottomed pot (like a Dutch oven) with a tight-fitting lid to trap steam. – Dust the pot and dumpling balls generously with flour before dropping them in. – Bring the broth to a gentle simmer (not a rolling boil) and do not stir once the dumplings are in—this creates suction that can cause them to clump. – Cover the pot immediately after adding the dumplings to seal in steam. – If needed, add a splash of cold broth to loosen stuck dumplings, but avoid overmixing.
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4. Can you substitute any ingredients in an old-fashioned chicken dumplings recipe?
Yes, but substitutions should maintain the dish’s core flavor and texture: – Chicken broth → Homemade or low-sodium store-bought works fine. – Flour → All-purpose is standard, but bread flour (for chewier dumplings) or half whole wheat (for a nuttier taste) can be used. – Butter → Shortening or neutral oil (like vegetable) can replace butter, though butter adds richness. – Eggs → A flax egg (1 tbsp ground flax + 3 tbsp water) can work for vegan versions, though texture may differ. – Dumpling flour → Mix 1 cup flour + 1 tbsp cornstarch for a smoother, less sticky dough. – Milk/cream → Skip it if you prefer a lighter texture, but a splash of heavy cream at the end can add richness.
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5. How do you know when chicken dumplings are done, and what’s the best way to serve them?
Chicken dumplings are done when: – The chicken is fork-tender (no resistance when pierced). – The dumplings float to the surface (they rise when cooked, signaling doneness). – The broth has thickened slightly (though it should still be pourable).
To serve: – Garnish with fresh parsley, green onions, or a sprinkle of paprika for color. – Drizzle with a light butter sauce (melted butter + a pinch of salt) or chopped bacon for extra flavor. – Pair with steamed rice, mashed potatoes, or crusty bread to soak up the broth. – For a creamy finish, stir in a splash of heavy cream or chicken consommé before serving. Avoid overcooking the dumplings—they should be al dente when eaten.
