Old-Fashioned Chicken and Dumplings Recipe

Craving a steaming pot of pure comfort?

I totally get that feeling when all you want is something cozy and homemade.

Old Fashioned Chicken And Dumplings hits that spot with tender chicken, fluffy dough, and soothing broth that warms every corner of the day.

Stick around and I will share the exact method that never lets me down.

Why This Dish Still Reigns Supreme

You meet plenty of trendy soups, yet you keep coming back to this classic, right?

The texture balance wins every time.

Chicken brings hearty flavor, dumplings add soft chewiness, and the rich broth ties everything together.

One spoonful proves that comfort can feel fancy without needing any pricey gear or ingredients.

This recipe thrives on simple pantry staples, slow simmering, and a touch of care.

Ingredients

You cannot build deep flavor without solid ingredients, so grab these first.

• 1 whole chicken cut into pieces
• 8 cups water or low sodium stock
• 2 cups all purpose flour
• 1 teaspoon baking powder
• 3 tablespoons cold butter diced
• 1 cup whole milk
• 1 large onion diced
• 2 ribs celery sliced
• 2 carrots sliced
• 3 cloves garlic minced
• 1 teaspoon salt plus more for taste
• 1 teaspoon black pepper
• 1 teaspoon dried thyme
• 2 bay leaves
• 2 tablespoons fresh parsley chopped for garnish

Equipment You Need

No need for high tech gadgets or fancy tools here.

These simple items get the job done easily.

• Large heavy pot a Dutch oven works perfectly
• Sharp knife and cutting board
• Mixing bowl for dough
• Rolling pin or a sturdy bottle
• Slotted spoon
• Ladle that can reach the pot bottom

How To Make Old Fashioned Chicken And Dumplings

1. Step 1: Place chicken pieces in the pot and cover with water or stock. Add onion, celery, carrots, garlic, thyme, bay leaves, salt, and pepper. Bring to a low boil then reduce to a gentle simmer for forty minutes. Stir every ten minutes so nothing sticks.
2. Step 2: Remove the chicken with a slotted spoon. Let it cool for a few minutes. Skim any extra fat from the broth and take out the bay leaves so nobody bites into one by mistake.
3. Step 3: Pull the meat from the bones and shred it into bite sized pieces. Discard the bones because their job is done.
4. Step 4: Time to make dumplings. Mix flour, baking powder, and a pinch of salt in a bowl. Rub cold butter into the flour with your fingertips until it looks crumbly. Slowly pour milk while stirring until a soft dough forms.
5. Step 5: Lightly flour the counter and roll the dough to about one quarter inch thick. Cut squares roughly two inches wide. Do not stress about perfect shapes because that homemade look has charm.
6. Step 6: Bring the broth to a gentle boil. Drop in dough squares one at a time so they do not stick together. Stir gently every few pieces.
7. Step 7: Reduce heat to medium and cook dumplings for ten minutes. The surface turns slightly glossy once they are done. Taste one to check that it lost the raw flour flavor.
8. Step 8: Add the shredded chicken back into the pot. Simmer for five more minutes. Adjust salt and pepper, then sprinkle parsley on top.
9. Step 9: Serve hot and watch everyone smile.

Tips For Perfect Results

Want the gravy silky instead of thick like glue?

Keep the simmer gentle and steady.

A wild boil roughs up the starch and makes everything cloudy.

Cold butter in the dough gives lighter dumplings.

Work quickly so the butter stays cold until cooking time.

Let the shredded chicken rest for a few minutes so juices stay inside the meat.

Fun Variations To Try

Bored of the same version?

Use leftover turkey for a fun twist after the holidays.

Add minced chives or extra pepper to the dough for a little kick.

Toss in corn for subtle sweetness.

Vegetable broth and mushrooms make a great meat free option that still feels hearty.

Common Questions

Can I Use Store Bought Rotisserie Chicken

Yes, but simmer the bones in water for twenty minutes first to build flavor before adding the meat.

How Do I Store Leftovers

Put cooled soup in sealed containers and refrigerate for up to three days.

Reheat on low heat with a splash of stock to loosen the broth.

Can I Freeze It

I freeze the broth and chicken only. Dumplings get soggy after thawing, and nobody wants that.

Conclusion

You asked for a clear way to make dreamy Chicken And Dumplings, and now you have it.

Grab simple ingredients, give them a little patience, and let your senses guide the pot.

Trust your taste buds, keep the simmer gentle, and the bowl will reward your effort.

It feels good to bring this kind of comfort to the table whenever the craving hits.

Hungry for more cozy food talk? Check out this short passage or find a spark of inspiration in another quick read. You never know what idea might spice up your next dish.