You crave comfort food that hugs your soul, right?
I feel the same every single chilly evening.
Grab a spoon and settle in, because we dive straight into the coziest pot of goodness on the planet.
Old Fashioned Chicken And Dumplings Recipe
This dish never pretends to be fancy.
It delivers pure satisfaction with tender chicken, fluffy dumplings, and a broth that feels like a warm blanket.
My grandma cooked it on Sunday afternoons, and the scent still floats in my memory.
Ready to recreate that magic in your own kitchen?
Why Folks Love Chicken And Dumplings
Comfort ranks first on the list, yet there is much more going on.
Each spoonful brings protein, carbs, and veggies in perfect harmony.
Cleanup stays simple, since you cook everything in one pot.
Your wallet smiles too, because the ingredient list sticks to pantry basics.
Need an excuse to gather family around the table?
Nothing sparks conversation quite like steam rising from a big pot of chicken and dumplings.
Quick FAQ Before We Fire Up The Stove
Do you need chef skills for this recipe?
Nope, basic stirring and rolling handle the job.
Can you swap the meat for turkey?
Yes, just follow the same steps and keep an eye on tenderness.
Worried about making dumplings for the first time?
I promise the dough behaves if you keep it chilled and avoid overmixing.
Ingredients
- Three pounds of bone in chicken pieces.
- Six cups of low sodium chicken broth.
- Two cups of water.
- One cup of diced celery.
- One cup of diced carrots.
- One cup of diced onion.
- Two cloves of minced garlic.
- Two teaspoons of salt.
- One teaspoon of black pepper.
- One teaspoon of dried thyme.
- Two bay leaves.
- One cup of frozen peas.
- Two tablespoons of chopped fresh parsley.
- Two tablespoons of unsalted butter.
- For the dumplings mix two cups of all purpose flour.
- Add one tablespoon of baking powder.
- Add one teaspoon of salt.
- Add one tablespoon of chopped fresh chives.
- Stir in two tablespoons of cold cubed butter.
- Pour in three fourths cup of cold milk.
How To Make Chicken And Dumplings
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Step 1
Place a heavy pot on medium heat and melt the butter until it foams.
Add the onion, carrot, and celery, then cook for five minutes.
The veggies soften and give off a sweet aroma at this point.
-
Step 2
Add the garlic, salt, pepper, and thyme, and stir for thirty seconds.
This brief toast wakes up the flavors.
-
Step 3
Slide the chicken pieces into the pot with the skin side down.
Sear for four minutes per side to build a golden surface.
The browning adds depth that later shows in every bite.
-
Step 4
Pour in the broth and water, then toss in the bay leaves.
Bring the liquid to a gentle simmer.
Reduce the heat to low, cover the pot, and cook for forty minutes.
The chicken turns tender during this gentle bath.
-
Step 5
Lift the chicken out with tongs and place it on a plate to cool.
Discard the bay leaves to keep the broth clean.
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Step 6
Shred the cooled meat, then return it to the pot.
Stir in the frozen peas and parsley.
The pop of green brightens the entire pot.
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Step 7
Time to whip up the dumplings.
In a mixing bowl combine flour, baking powder, salt, and chives.
Cut in the cold butter with your fingertips until the mix looks like coarse crumbs.
Pour in the milk and stir just until a shaggy dough forms.
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Step 8
Drop tablespoon sized mounds of dough into the simmering broth.
Each dumpling will puff as it cooks.
-
Step 9
Cover the pot and let the dumplings steam for fifteen minutes.
Resist the urge to lift the lid earlier because steam keeps the dumplings light.
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Step 10
After fifteen minutes slide a toothpick through a center dumpling.
If it comes out clean you are ready to serve.
Top each bowl with extra parsley for color.
Pro Tips For Foolproof Dumplings
Keep the dough cold for maximum puff.
Tough dumplings often come from overmixing.
Stir only until the flour vanishes and then stop.
Use a gentle simmer rather than a rolling boil.
Boiling can break dumplings apart and cloud the broth.
Fun Variations To Try Next Time
- Swap half the flour for cornmeal to create a subtle crunch.
- Stir in diced jalapeno for a mild kick.
- Use coconut milk instead of regular milk for a hint of tropical sweetness.
- Add smoked paprika to the broth for a backyard grill vibe.
- Drop pearl onions with the peas to give tiny bursts of flavor.
Common Mistakes And Fixes
Did your broth turn out thin?
Scoop out a cup, whisk in a tablespoon of flour, then stir it back and simmer for five minutes.
Are the dumplings gummy inside?
They likely need more time.
Put the lid back and check again after five minutes.
Did you forget to season the broth early on?
Add a splash of soy sauce to boost savoriness without extra salt.
Nutrition Snapshot
One hearty serving clocks in near four hundred fifty calories.
Protein lands at thirty grams thanks to generous chicken pieces.
Carbs and veggies bring fiber, vitamins, and enough comfort to make any diet plan worth it.
Serving Ideas And Leftover Magic
Pair the dish with a crisp green salad for contrast.
Leftovers reheat well in the microwave with a splash of broth.
Feeling creative on day two?
Spoon the mixture into ramekins, top with puff pastry, and bake until golden for an impromptu pot pie.
Why Homemade Beats Canned Every Time
Canned soup often loads extra sodium and lacks real texture.
Your homemade pot lets real veggies shine and costs less per serving.
Plus the aroma filling your kitchen counts as free therapy.
Frequently Asked Flavor Tweaks
Want extra herbs?
Try tarragon or rosemary for a fresh spin.
Need more heat?
A pinch of cayenne brings quick warmth without overpowering the broth.
Equipment Check
- A six quart heavy pot ensures even heat.
- A wooden spoon glides across the bottom without scratching.
- Tongs grab the chicken safely.
- A medium bowl makes dumpling prep neat.
- Measuring cups and spoons keep ratios on point.
My Personal Chicken And Dumplings Tale
One winter evening a blizzard knocked out the power.
The gas stove kept working, so I threw this very recipe together by candlelight.
Snow howled outside, yet every friend stuck in my house claimed that bowl tasted like pure comfort.
I never forgot the laughter that followed each spoonful.
Conclusion
You now hold every secret for a pot of chicken and dumplings that rivals any diner classic.
Gather simple ingredients, trust the steps, and let rich aroma pull everyone to the table.
Your next chilly night will never feel the same again.
Old Fashioned Chicken And Dumplings
Ingredients
Method
- Place a heavy pot on medium heat and melt the butter until it foams.
- Add the onion, carrot, and celery, then cook for five minutes until the veggies soften.
- Add the garlic, salt, pepper, and thyme, and stir for thirty seconds to wake up the flavors.
- Slide the chicken pieces into the pot with the skin side down. Sear for four minutes per side.
- Pour in the broth and water, then toss in the bay leaves. Bring to a gentle simmer, reduce to low heat, cover, and cook for forty minutes.
- Lift the chicken out with tongs and place on a plate to cool. Discard the bay leaves.
- Shred the cooled meat, then return it to the pot. Stir in the frozen peas and parsley.
- In a mixing bowl, combine flour, baking powder, salt, and chives. Cut in cold butter until the mix looks like coarse crumbs. Pour in milk and stir until a shaggy dough forms.
- Drop tablespoon-sized mounds of dough into simmering broth.
- Cover pot and steam dumplings for fifteen minutes. Check if done by sliding a toothpick through a center dumpling.
