chicken and dumplings old fashioned recipe
- The Best chicken and dumplings old fashioned recipe
- Classic Old-Fashioned Chicken and Dumplings
- 🥘Ingredients
- 👨🍳Directions
- 🔧Equipment
- 📊Nutrition Facts (per serving)
- 📝Notes
- Watch Video Of How Classic Old-Fashioned Chicken and Dumplings Works
- ❓ Frequently Asked Questions About Old-Fashioned Chicken and Dumplings
The Best chicken and dumplings old fashioned recipe
Oh, this Old Fashioned Chicken and Dumplings recipe—it’s been a staple in my kitchen for years, and I don’t know how I ever lived without it. There’s something so comforting about the way the tender chicken melts into the broth, the fluffy dumplings rising just right, and the rich, savory flavors that make your mouth water before you even take a bite. It’s not just food; it’s a hug in a bowl. My kids grew up on this—it’s their go-to when they’re sick, when they’re coming home from school with a cold, or even just when they need something warm and homey after a long day. It’s that kind of dish that feels like a hug, and honestly, I don’t know how I’d survive without it.
This recipe is perfect for any occasion—whether it’s a cozy Sunday dinner for the family, a comforting meal after a long week, or even a simple weeknight supper when you just want something hearty and satisfying. It’s not fancy, but it’s deeply satisfying, and the way the dumplings float in the broth makes it feel like a special treat, even if it’s just for everyday meals. Plus, it’s actually pretty good for you too. The lean chicken provides protein, the vegetables add fiber and vitamins, and the dumplings, while still being indulgent, aren’t loaded with excess sugar or unhealthy fats. It’s a balanced dish that’s gentle on the stomach but packed with flavor, which is why my husband and I always turn to it when we want something comforting without feeling guilty. It’s the kind of meal that makes you feel like you’re eating well, even when you’re not. And honestly, there’s nothing like a big pot of this simmering on the stove while you take a break—it’s the kind of recipe that makes everything feel a little easier.
Classic Old-Fashioned Chicken and Dumplings
A comforting, creamy soup with tender chicken and fluffy dumplings, perfect for a cozy meal. This traditional recipe balances rich flavors with light, airy dumplings.
🥘Ingredients
- 2 lbs boneless, skinless chicken thighs
- 2 cups chicken broth
- 1 tbsp butter
- 1 tsp dried thyme
- 1 tsp dried parsley
- 1 cup chicken broth
- 1 cup milk
- 1 cup heavy cream
- 1 tbsp all-purpose flour
- 1 tsp salt
- ½ tsp black pepper
- 1 bay leaf
- 2 cups all-purpose flour
- 1 tsp baking powder
- ½ tsp salt
- ½ cup cold water
- 1 tbsp melted butter
👨🍳Directions
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1 In a large pot, melt butter over medium heat. Add chicken thighs, season with thyme, parsley, salt, and pepper. Cook for 5–7 minutes until lightly browned. Remove chicken and set aside.
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2 In the same pot, pour in chicken broth and bay leaf. Bring to a simmer, then return chicken to the pot. Simmer for 15–20 minutes until chicken is cooked through. Remove chicken, shred, and return shredded meat to the pot.
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3 In a small bowl, whisk together milk, heavy cream, flour, salt, and pepper. Slowly pour into the pot while stirring to create a smooth sauce. Simmer for 5–7 minutes until thickened.
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4 For the dumplings, mix flour, baking powder, and salt in a bowl. Add cold water and melted butter, mixing until a dough forms. Divide dough into 8 equal portions.
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5 Preheat oven to 400°F (200°C). Roll each dumpling portion into a ball, flatten slightly, and place on a baking tray. Bake for 12–15 minutes until golden.
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6 Once dumplings are done, reduce heat to low. Drop dumplings into the chicken and dumpling soup one at a time. Simmer gently for 5–7 minutes until they float to the surface.
🔧Equipment
- Large pot
- Kitchen shears
- Mixing bowls
- Whisk
- Oven-safe baking tray
- Dumpling dropper or spoon
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Classic Old-Fashioned Chicken and Dumplings Works
This old-fashioned chicken and dumplings recipe is a comforting staple that never fails to bring warmth to any meal, especially during family gatherings. It’s simple enough to make ahead and reheat, so you can focus on enjoying time with loved ones without stressing over last-minute cooking. Whether it’s a Sunday dinner or a cozy holiday spread, this dish feels like a hug in every bite—simple, hearty, and always a crowd-pleaser.
❓ Frequently Asked Questions About Old-Fashioned Chicken and Dumplings
What is the traditional method for preparing the broth in classic Old Fashioned Chicken and Dumplings?
In the traditional recipe, the broth is made by simmering whole chickens (skin-on) in a flavorful liquid made from chicken stock, onions, carrots, celery, garlic, bay leaves, peppercorns, and a splash of white wine or apple cider. The skin is rendered down to create a rich, savory base, and the bones are used for extra depth. The broth should simmer gently for at least 30 minutes before adding vegetables and herbs.
Why do some recipes call for boiling the dumplings before dropping them into the broth?
Boiling the dumplings first helps them rise quickly in the hot broth, preventing them from sticking to the pot. This step ensures even cooking and a fluffy texture. Some home cooks skip this step, but it’s a classic method in many old-fashioned recipes to achieve a light, airy consistency.
What’s the best way to avoid soggy dumplings in this dish?
To keep dumplings tender, avoid overcrowding the pot when adding them—drop them in small batches if needed. Use a ladle or spoon to gently lower them into the broth, and never stir them once they’re in. If the broth starts to boil vigorously, reduce the heat slightly to allow them to float naturally. Also, ensure the broth is hot enough to cook the dumplings through quickly (about 5–7 minutes).
Can I substitute any ingredients in the traditional recipe, and if so, what are the comforting alternatives?
Yes! While the classic version relies on whole chickens, you can use chicken thighs or breasts (boneless for tenderness). For broth, a high-quality store-bought chicken stock works well, or make your own with chicken bones and aromatics. Dumplings can be made with all-purpose flour, cornmeal, or even a mix of both for extra fluffiness. A splash of cream or a bit of butter in the broth can also add richness without altering the dish’s authenticity.
How long should the chicken and dumplings simmer, and what’s the ideal temperature for cooking?
The dish should simmer gently on medium-low heat for 30–40 minutes after adding the dumplings, allowing them to cook through without breaking apart. The broth should never boil hard—just a gentle bubble is ideal. If the broth thickens too much, stir in a splash of water or broth to maintain tenderness. The chicken should be fully cooked (165°F/74°C internal temp) and the dumplings should be fluffy and cooked through.
