If you’re craving a warm, cozy meal that feels like a big, delicious hug, this Old-Fashioned Chicken and Dumplings Recipe will quickly become your go-to comfort food. It’s packed with tender chicken, hearty vegetables, and fluffy, melt-in-your-mouth dumplings all simmered in a flavorful broth. This dish effortlessly combines simple, wholesome ingredients with slow-cooked love, delivering a rich and satisfying taste that reminds you of those cherished homemade meals from grandma’s kitchen.
Ingredients You’ll Need
Only a handful of everyday ingredients come together in this recipe, each playing a crucial role in building layers of flavor, texture, and color. From the savory herbs to the creamy dumplings, every component is essential for crafting that perfect bowl.
- 1 lb bone-in, skinless chicken breasts or thighs: The hearty protein base that becomes tender and juicy when simmered.
- 1 tablespoon olive oil: A light coating to brown the chicken and enhance flavor.
- 1 medium onion, chopped: Adds a subtle sweetness and depth to the broth.
- 2 carrots, peeled and chopped: For natural sweetness and vibrant color.
- 2 celery stalks, chopped: Provides a subtle crunch and aromatic backdrop.
- 3 cloves garlic, minced: Gives a fragrant punch that wakes up the taste buds.
- 6 cups chicken broth: The comforting liquid foundation that carries all the flavors.
- 1 teaspoon dried thyme: An earthy herb that pairs beautifully with chicken.
- 1 teaspoon dried rosemary: Adds a woodsy note to the broth.
- 2 bay leaves: Infuse a gentle herbal nuance throughout the soup.
- Salt and pepper to taste: Essential seasonings to brighten and balance every bite.
- 1/2 cup heavy cream (optional): For extra richness and silky smoothness.
- 2 cups all-purpose flour: The dry base for the fluffy dumplings.
- 2 teaspoons baking powder: Helps the dumplings rise beautifully.
- 1 teaspoon salt: Amplifies flavor in the dumplings.
- 1 teaspoon garlic powder (optional): Adds a subtle garlic note to the dumplings.
- 1 teaspoon dried parsley (optional): For a mild herbal taste and color.
- 1/2 cup milk: Moistens the dumpling dough.
- 1/4 cup unsalted butter, melted: Adds buttery richness to the dumplings.
- 1 large egg: Binds the dough together with a tender texture.
- 1 tablespoon fresh parsley, chopped (for garnish, optional): A fresh pop of color and flavor when serving.
How to Make Old-Fashioned Chicken and Dumplings Recipe
Step 1: Cook the Chicken
Start by heating olive oil in a large pot or Dutch oven over medium heat. Brown your choice of chicken breasts or thighs for about 6 to 8 minutes on each side until they develop a lovely golden crust. This step locks in juices and adds a delicious depth that really boosts the flavor of the whole dish. Once browned, remove the chicken and set it aside to rest while you prepare the tasty soup base.
Step 2: Create the Soup Base
In the same pot, sauté chopped onion, carrots, and celery for about 5 to 7 minutes until they soften and start to caramelize slightly. These vegetables create the hearty backbone of this comforting dish. Add minced garlic next, cooking for just one minute until fragrant — it’s this little addition that fills your kitchen with an inviting aroma you won’t want to resist.
Step 3: Build the Broth
Pour in your chicken broth and stir in dried thyme, rosemary, bay leaves, salt, and pepper. Return the browned chicken to the pot and bring everything to a gentle boil, then reduce heat to low. Let it simmer for about 20 minutes, allowing the flavors to meld perfectly while cooking the chicken thoroughly through.
Step 4: Shred the Chicken
Carefully remove the cooked chicken from the pot and shred it using two forks. This creates tender, bite-sized pieces that will melt into your soup. Return the shredded chicken back to the broth and give everything a good stir to combine all those lovely flavors together.
Step 5: Prepare the Dumpling Dough
In a medium bowl, whisk together flour, baking powder, salt, garlic powder, and dried parsley to make your dry mix. In another bowl, combine milk, melted butter, and egg until smooth and well blended. Gradually add the wet ingredients to the dry mixture, stirring just until combined—it’s important not to overmix. You want a thick dough that’s ready to rise in the simmering broth.
Step 6: Add and Cook the Dumplings
Drop spoonfuls of dumpling dough onto the gently simmering soup, spacing them evenly so they have room to puff up beautifully. Cover the pot tightly and let the dumplings cook, undisturbed, for 15 to 20 minutes. This resting time in the moist heat lets them steam and grow into fluffy pillows of goodness. Be patient—lifting the lid too soon might cause the dumplings to sink.
Step 7: Finish and Serve
For an even richer and creamier result, stir in half a cup of heavy cream right before serving. Don’t forget to sprinkle chopped fresh parsley on top for that vibrant burst of color and herbal brightness. Ladle this cozy bowl of Old-Fashioned Chicken and Dumplings Recipe into your favorite bowls, and prepare for pure comfort in a spoonful.
How to Serve Old-Fashioned Chicken and Dumplings Recipe
Garnishes
Fresh parsley is the classic finishing touch here—it adds a lovely contrast to the creamy broth and buttery dumplings with its bright, fresh flavor. If you’re feeling adventurous, a sprinkle of cracked black pepper or a dash of smoked paprika can also awaken the dish beautifully. Just a little sprinkle of a garnish elevates the presentation and taste, making every bite even more irresistible.
Side Dishes
This hearty dish holds up wonderfully on its own, but if you’re looking to round out the meal, go for something light and crisp like a simple green salad with a tangy vinaigrette. Steamed green beans or roasted Brussels sprouts also pair nicely, adding a fresh, crunchy contrast. A warm rustic bread or flaky biscuits make perfect companions for soaking up every last bit of that luscious broth.
Creative Ways to Present
Serve your Old-Fashioned Chicken and Dumplings Recipe straight from a charming Dutch oven at the table for a rustic, homey vibe everyone will love. Alternatively, ladle it into individual ramekins or shallow bowls and garnish with finely chopped parsley and a sprinkle of fresh cracked pepper. For special occasions, a drizzle of good olive oil or a dusting of freshly grated Parmesan can add a gourmet touch that surprises and delights your guests.
Make Ahead and Storage
Storing Leftovers
After enjoying your comforting meal, make sure to store any leftovers in an airtight container once the soup cools to room temperature. Refrigerate for up to 3 days, and the flavors will actually deepen overnight, making the next day’s meal even more comforting. Just keep the dumplings moist by reheating gently to avoid drying them out.
Freezing
Freezing homemade chicken and dumplings can be a bit tricky since dumplings might lose some of their texture. If you want to freeze, consider storing the chicken and broth separately from the dumplings. Freeze the soup base for up to 3 months. When ready to enjoy, thaw and add freshly made dumplings for that fresh-from-the-pot goodness every time.
Reheating
To reheat your leftovers, warm gently on the stove over low to medium heat to prevent the dumplings from breaking down. Adding a splash of chicken broth or milk can help restore some moisture to the dish. Avoid using the microwave for reheating dumplings as they tend to become tough or rubbery—but if you’re in a hurry, microwave with a damp paper towel over the bowl to keep things moist.
FAQs
Can I use leftover cooked chicken for this recipe?
Absolutely! Using leftover chicken works great and can save you time. Just add the chicken to the simmering broth after the vegetables and herbs have had a chance to meld so flavors can marry nicely. Then proceed with adding your dumplings as usual.
What if I prefer gluten-free dumplings?
For a gluten-free twist on the Old-Fashioned Chicken and Dumplings Recipe, substitute the all-purpose flour with a gluten-free baking flour blend that includes xanthan gum. Make sure your baking powder is gluten-free too. The texture might be slightly different but just as comforting!
Can I make the dumplings ahead of time?
Dumpling dough is best when fresh, but you can prepare it a few hours ahead and keep it refrigerated covered tightly. Just give it a gentle stir before dropping it into the simmering broth to ensure even lumps and a perfect rise.
Is it possible to make this recipe in a slow cooker?
You can! Brown the chicken separately, then add all ingredients except the dumplings to the slow cooker. Cook on low for 6-8 hours or high for 3-4 hours. Add dumplings during the last 30 minutes and cover to let them steam and puff up beautifully.
How do I know when the dumplings are fully cooked?
The dumplings will puff up like little clouds and feel firm yet tender when gently poked. Cooking them covered and undisturbed for 15 to 20 minutes usually does the trick. If unsure, you can break one open to check that the center is cooked through and doughy-free.
Final Thoughts
This Old-Fashioned Chicken and Dumplings Recipe is pure heartwarming magic in a bowl. It’s a timeless classic that brings comfort, ease, and joy every time you make it. Whether you’re feeding the family on a chilly evening or want to impress guests with a hearty homemade meal, this recipe delivers on flavor and nostalgia. I can’t wait for you to give it a try and make it your own cherished favorite too!
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: Southern American
Description
This Old-Fashioned Chicken and Dumplings recipe features tender, shredded chicken simmered in a flavorful herb-infused broth with soft, fluffy dumplings. A comforting Southern classic perfect for cozy family dinners, enriched optionally with heavy cream for extra richness.
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.
- Add Broth and Herbs: Pour in the chicken broth, add the thyme, rosemary, bay leaves, salt, and pepper. Stir everything together, then return the chicken to the pot.
- Simmer Chicken: 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 Dumpling Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, salt, garlic powder, and dried parsley.
- Prepare Dumpling Wet Ingredients: In a separate bowl, mix the milk, melted butter, and egg until well combined.
- Mix Dumpling Dough: Pour the wet ingredients into the dry ingredients and stir just until combined. The dough should be thick.
- Add Dumplings to 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 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 Soup: Stir in the heavy cream (if using) for a creamier soup.
- Garnish and Serve: Garnish with fresh parsley if desired. Serve hot, and enjoy!
Notes
- Use bone-in chicken for more flavorful broth.
- Do not lift the lid while cooking the dumplings to prevent them from collapsing.
- The heavy cream is optional but adds a richer texture.
- Fresh herbs can be substituted for dried if available, adjusting amounts accordingly.
- Leftover soup can be refrigerated for up to 3 days and reheated gently on the stovetop.
