Old-Fashioned Chicken and Dumplings Recipe

You crave a bowl of warm chicken and fluffy dumplings after a long day.

I feel the same craving and I always reach for this comforting classic.

Get ready for rich broth, tender meat, and pillowy bites that hug every spoonful.

Old Fashioned Chicken And Dumplings Recipe

Why This Comfort Classic Never Gets Old

Chicken and dumplings stick around for good reason.

The dish fills the kitchen with a cozy aroma that promises pure comfort.

It turns basic pantry items into a full meal that feels like a hug in a bowl.

You can stretch one chicken into several generous servings so the recipe stays budget friendly.

Need another perk.

The leftovers taste even better the next day.

Ingredients

You will need simple items that probably sit in your fridge and cupboard right now.

Check the list and gather everything before you start.

• 1 whole chicken cut into pieces
• 8 cups water
• 2 cups low sodium chicken stock
• 2 tablespoons butter
• 1 tablespoon olive oil
• 1 medium onion diced
• 2 carrots sliced
• 2 celery ribs sliced
• 3 garlic cloves minced
• 1 teaspoon salt plus more to taste
• 1 teaspoon black pepper
• 1 teaspoon dried thyme
• 1 bay leaf
• 2 cups all purpose flour
• 1 tablespoon baking powder
• 1 teaspoon salt for dumplings
• 1 tablespoon chopped fresh parsley
• 1 cup whole milk
• 2 tablespoons melted butter for dumplings

How To Make Chicken And Dumplings

1. Step 1 Pat the chicken dry with paper towels and season with a pinch of salt and pepper.
2. Step 2 Heat the olive oil and butter in a heavy pot over medium heat until the butter foams.
3. Step 3 Add the chicken pieces skin side down and sear for five minutes per side until the skin turns golden.
4. Step 4 Remove the chicken to a plate and pour off excess fat leaving about one tablespoon in the pot.
5. Step 5 Toss in the onion carrot and celery then sauté for three minutes until the vegetables start to soften.
6. Step 6 Stir in the garlic and cook for one minute so the flavor blooms.
7. Step 7 Return the chicken to the pot then pour in the water and chicken stock.
8. Step 8 Add thyme bay leaf salt and pepper then bring the liquid to a gentle simmer.
9. Step 9 Cover the pot and simmer for forty minutes turning the pieces halfway so they cook evenly.
10. Step 10 Lift out the chicken and set it on a platter to cool for five minutes.
11. Step 11 Remove the bay leaf and skim any visible fat from the broth.
12. Step 12 Pull the meat from the bones and shred it into bite sized pieces then discard the skin and bones.
13. Step 13 Return the shredded chicken to the pot and keep the soup at a slow simmer.
14. Step 14 Mix flour baking powder salt for dumplings and parsley in a bowl.
15. Step 15 Stir in milk and melted butter until a soft dough forms.
16. Step 16 Use a tablespoon to drop dough mounds onto the surface of the simmering broth.
17. Step 17 Cover the pot reduce the heat to low and cook for fifteen minutes without lifting the lid.
18. Step 18 Remove the lid test one dumpling for doneness and adjust seasoning with extra salt or pepper if needed.
19. Step 19 Ladle the stew into bowls making sure each serving gets plenty of dumplings.
20. Step 20 Garnish with fresh parsley and serve piping hot.

Tips For Rich Flavor

Want even deeper taste.

Brown the chicken well so all those browned bits create a strong base in the pot.

Keep the simmer gentle since rapid boiling can toughen meat.

Leave the lid on during dumpling cooking so steam stays trapped and the dough puffs up perfectly.

Picking The Right Chicken

I prefer a whole bird rather than boneless pieces.

The bones and skin give the broth a silky texture that boxed stock alone never reaches.

If you only have thighs or breasts toss in a wing or two for extra richness.

Dumpling Texture Secrets

Handle the dough gently.

Overmixing develops gluten and makes heavy dumplings.

Drop small spoonfuls rather than large blobs so they cook through without turning gummy in the center.

Common Mistakes To Avoid

• Do not stir the pot once dumplings start cooking because you risk breaking them apart.
• Skip rolling the dough into perfect spheres since that extra handling leads to toughness.
• Resist the urge to raise the heat; a fierce boil makes the broth cloudy and the meat stringy.
• Season gradually; the liquid reduces slightly during simmering so taste near the end and adjust.

Serving Suggestions

A simple green salad brings a nice crunch to balance the creamy stew.

Warm biscuits on the side turn this meal into pure weekend bliss.

If you crave extra color add a handful of frozen peas in the final five minutes.

Frequently Asked Questions

Can I make the dish ahead.

Yes the stew keeps in the fridge for three days and reheats gently on the stove.

Can I freeze it.

I prefer to freeze the broth and chicken then add fresh dumplings upon reheating for best texture.

Can I use rotisserie chicken.

Sure but simmer the carcass with stock for twenty minutes first to extract flavor before adding meat and dumplings.

Nutrition Snapshot

Each serving comes in around 480 calories with plenty of protein and comforting carbs.

The broth offers collagen from the bones which makes the stew feel silky without added cream.

You can trim more fat by removing the chicken skin before cooking though I keep it for taste.

Variations You Might Love

• Add a pinch of curry powder for a gentle twist that warms the palate.
• Swap parsley for dill to give the bowl a fresh garden note.
• Use half cornmeal in the dumpling dough for a rustic slightly sweet bite.
• Fold in chopped spinach during the last two minutes for a stealthy nutrient boost.

Final Thoughts

You now hold every trick you need for a pot of classic chicken and dumplings that never fails to satisfy.

Gather your ingredients clear an hour and treat yourself to a dish that feels like a comforting hug.

I promise your kitchen will smell amazing and your table will fall silent except for happy slurps.

Crave even more cozy ideas.

Check out hearty soups and slow cooker recipes for more comfort food inspiration.