old fashioned chicken dumpling recipe
The Best old fashioned chicken dumpling recipe
Oh, you’re asking about old-fashioned chicken dumplings? Well, let me tell you, this is one of those simple, hearty recipes that feels like a hug in a bowl. I’ve been making it since I was in my twenties, and it’s always been a staple in our house—whether it’s a Sunday dinner or a cozy night in with the kids. The smell alone, wafting through the kitchen, makes everyone’s mouth water. My boys used to beg for it after school, and now they’re grown, but they’ll still call me up when they’re craving something comforting. It’s that kind of recipe that doesn’t just fill your stomach—it fills your soul.
I love this dish because it’s so versatile. You can make it with fresh or frozen dumplings, and it works just as well for a quick weeknight meal or a special occasion like a family gathering. The chicken is tender, the dumplings are fluffy, and the broth is rich but not overly heavy. It’s a balanced meal—protein, fiber, and a little something sweet from the applesauce or raisins in some versions. My grandma used to swear by this recipe, and I’ve never found a better way to use up leftover chicken or veggies. Plus, it’s something the whole family can help with—boiling the dumplings, stirring the broth, or even just eating it straight from the pot. No fancy skills required, just love and a little patience. And the best part? It’s something you can make ahead and reheat, so it’s always there when you need it.
Classic Old Fashioned Chicken Dumplings
A comforting Southern-style dish featuring tender chicken in a savory tomato-based sauce, served with fluffy, egg-based dumplings. This recipe is a must-try for any occasion.
🥘Ingredients
- 2 cups cooked shredded chicken breast
- 1 cup tomato sauce
- 1 cup chicken broth
- 1 tbsp Worcestershire sauce
- 1 tsp dried thyme
- 1 tsp garlic powder
- ½ tsp black pepper
- ½ tsp salt
- 2 cups all-purpose flour
- 1 tsp baking powder
- ½ tsp salt
- 1 cup milk (or buttermilk)
- 1 egg
- 1 tbsp melted butter
- 1 tsp butter (for greasing)
👨🍳Directions
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1 In a large skillet, combine shredded chicken, tomato sauce, chicken broth, Worcestershire sauce, thyme, garlic powder, black pepper, and salt. Simmer for 10 minutes, stirring occasionally.
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2 In a separate bowl, whisk together flour, baking powder, and salt. Gradually add milk, egg, and melted butter, mixing until a soft dough forms. If too sticky, add a bit more flour.
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3 Heat a large oven-safe skillet or baking dish over medium heat. Drop spoonfuls of dumpling dough into the sauce, spacing them evenly. Cover and cook for 5 minutes, then reduce heat to low.
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4 Transfer the skillet to a preheated 375°F (190°C) oven. Bake for 20-25 minutes, or until dumplings are puffed and golden brown.
🔧Equipment
- Large skillet
- Mixing bowls
- Whisk
- Oven-safe baking dish (or deep skillet)
- 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 dumpling recipe is always a reliable way to bring comfort to any family dinner. It’s hearty enough to fill a hungry crowd without being too heavy, making it perfect for casual gatherings or when you want something simple yet satisfying. Plus, the tender chicken and fluffy dumplings feel like a classic touch that never goes out of style.
❓ Frequently Asked Questions About Old Fashioned Chicken Dumplings
1. What is the traditional method for making the broth in an old-fashioned chicken dumpling recipe? The traditional method involves simmering chicken pieces (legs, thighs, wings) with onion, celery, carrots, garlic, and herbs like thyme and bay leaf in water or chicken stock for several hours until the meat is tender. Straining the broth before adding the dumplings ensures a clear, flavorful liquid.
2. Why do some recipes call for adding a splash of vodka or brandy to the broth? Vodka or brandy is often added to deepen the flavor by caramelizing the sugars in the meat and vegetables, enhancing richness. It also helps prevent the broth from becoming too thin when the dumplings steam or boil.
3. How do you ensure the dumplings rise properly in the broth? To achieve fluffy dumplings, mix the biscuit dough with a small amount of cold water, then let it rest for 10–15 minutes before adding it to the hot broth. Stir gently but thoroughly to avoid tearing the dough, and avoid overmixing.
4. What’s the secret to making the dumplings tender rather than rubbery? Overcooking is the main culprit—steam or simmer the dumplings for just 10–15 minutes until they float. Using a well-rested dough (not too stiff) and not overhandling the mixture also prevents toughness. Some recipes suggest adding a pinch of baking powder to the dough for extra lift.
5. Can you substitute any ingredients in an old-fashioned chicken dumpling recipe? Yes, but keep the balance in mind: replace broth with chicken stock or vegetable broth for a lighter version. For the dough, use biscuit mix or homemade biscuit dough (buttermilk or sour cream works well). Some skip the vodka if preferred, but the broth’s depth will still shine with fresh herbs and aromatics.
