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Old-Fashioned Chicken and Dumplings
A classic Southern comfort food — creamy, hearty, and made from scratch.
Old-Fashioned Chicken and Dumplings is the ultimate comfort dish. Tender shredded chicken simmered in a rich, flavorful broth, paired with soft, fluffy dumplings made from scratch. This timeless recipe warms your soul and brings back memories of Sunday dinners at grandma’s table.
Ingredients (Serves 4–6)
For the chicken stew:
1 whole chicken (about 3–4 lbs) or 4–5 bone-in chicken thighs
8 cups water or chicken broth
2 medium carrots, sliced
2 celery stalks, chopped
1 small onion, diced
3 cloves garlic, minced
2 bay leaves
Salt and black pepper, to taste
1 teaspoon dried thyme or poultry seasoning
½ cup heavy cream or milk (optional, for a creamy finish)
For the dumplings:
2 cups all-purpose flour
1 tablespoon baking powder
½ teaspoon salt
3 tablespoons unsalted butter, cold and cubed
¾ cup milk (whole or 2%)
Instructions
Prepare the chicken:
In a large pot, add chicken, water or broth, bay leaves, onion, garlic, carrots, celery, and thyme.
Bring to a boil, then reduce to a simmer. Cover and cook for about 45–60 minutes until chicken is fully cooked and tender.
Remove chicken, discard skin and bones, and shred the meat.
Strain the broth (if desired), return it to the pot, and add the shredded chicken back in. Season with salt and pepper.
Optional: Stir in the cream or milk at this stage for a creamier stew.
Make the dumplings:
In a bowl, whisk flour, baking powder, and salt.
Cut in butter with a fork or your hands until the mixture looks crumbly.
Add milk and stir just until combined. Don’t overmix — dough should be sticky but thick.
Cook the dumplings:
Bring the chicken mixture to a gentle simmer (not boiling).
Drop spoonfuls of dough (about 1–2 tablespoons) directly into the broth.
Cover the pot with a lid and do not lift for 15 minutes. The steam will cook the dumplings perfectly.
After 15 minutes, check that dumplings are fluffy and cooked through. Give it one gentle stir, then serve.
Serving Suggestions
Serve in deep bowls with fresh black pepper and chopped parsley
Pair with buttered cornbread or biscuits on the side
Store leftovers in the fridge for up to 3 days — even better the next day!
Tips for Best Results
Use homemade broth or bone-in chicken for deeper flavor
Don’t peek while dumplings are steaming — it affects fluffiness
Add peas or green beans for color and texture variation
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