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
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.
- 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.
