I like making this old-fashioned chicken and dumplings when I want something warm, comforting, and nostalgic. The tender chicken, rich broth, and soft dumplings come together into a hearty dish that always feels like home.
Why You’ll Love This Recipe
I enjoy how simple ingredients turn into such a satisfying meal. The slow simmering creates deep flavor, and I love how the dumplings soak up the broth while staying soft and fluffy. It’s also a one-pot dish, which makes cleanup easier for me.
ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
1 whole chicken (about 1.5–2 kg), cut into pieces
8 cups chicken broth
1 cup water
1 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon dried thyme
2 carrots, sliced
2 celery stalks, sliced
1 small onion, chopped
2 cloves garlic, minced
For the dumplings:
2 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
2 tablespoons unsalted butter, melted
3/4 cup milk
directions
I start by placing the chicken pieces in a large pot and adding the chicken broth, water, salt, pepper, and thyme. I bring everything to a boil, then reduce the heat and let it simmer for about 30–40 minutes until the chicken is fully cooked and tender.
I remove the chicken from the pot and let it cool slightly before shredding the meat and discarding the bones and skin.
In the same pot, I add the carrots, celery, onion, and garlic, letting them cook in the broth for about 10 minutes until they begin to soften. Then I return the shredded chicken to the pot.
For the dumplings, I mix the flour, baking powder, and salt in a bowl. I stir in the melted butter and milk until a soft dough forms.
I drop spoonfuls of the dough directly into the simmering broth. I cover the pot and let the dumplings cook for about 15 minutes without lifting the lid, allowing them to become light and fluffy.
I gently stir everything together and serve it hot.
Servings and timing
I usually get about 6 servings from this recipe. Preparation takes around 20 minutes, and cooking takes about 1 hour, so the total time is approximately 1 hour and 20 minutes.
Variations
I sometimes add peas or corn for extra vegetables and color. If I want a creamier version, I stir in a splash of milk or cream near the end. I also like adding fresh herbs like parsley for a brighter flavor.
storage/reheating
I store leftovers in an airtight container in the refrigerator for up to 3 days. The dumplings may absorb more broth over time, so I add a little extra broth when reheating.
To reheat, I warm it gently on the stovetop over medium heat or in the microwave until heated through.
FAQs
Can I use boneless chicken?
I can use boneless chicken, but I find that bone-in pieces add more flavor to the broth.
Why are my dumplings dense?
I notice this happens if I overmix the dough or lift the lid while they are cooking.
Can I freeze chicken and dumplings?
I can freeze it, but the dumplings may change texture slightly after thawing.
How do I make the broth thicker?
I sometimes mix a little flour with water and stir it into the broth to thicken it.
Can I make this ahead of time?
I often prepare it ahead, and I find the flavors develop even more after sitting for a while.
Conclusion
I always turn to this old-fashioned chicken and dumplings recipe when I want a comforting and filling meal. The tender chicken, flavorful broth, and soft dumplings make it a timeless dish that I enjoy sharing with family.
A comforting old-fashioned chicken and dumplings dish with tender shredded chicken, flavorful broth, and soft, fluffy dumplings.
Ingredients
1 whole chicken (about 1.5–2 kg), cut into pieces
8 cups chicken broth
1 cup water
1 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon dried thyme
2 carrots, sliced
2 celery stalks, sliced
1 small onion, chopped
2 cloves garlic, minced
For the dumplings:
2 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
2 tablespoons unsalted butter, melted
3/4 cup milk
Instructions
Place chicken pieces in a large pot with chicken broth, water, salt, pepper, and thyme. Bring to a boil, then reduce heat and simmer for 30–40 minutes until chicken is tender and cooked through.
Remove the chicken, let it cool slightly, then shred the meat and discard bones and skin.
Add carrots, celery, onion, and garlic to the broth and cook for about 10 minutes until slightly softened.
Return shredded chicken to the pot and stir.
In a bowl, mix flour, baking powder, and salt for the dumplings. Stir in melted butter and milk until a soft dough forms.
Drop spoonfuls of dumpling dough into the simmering broth.
Cover the pot and cook for 15 minutes without lifting the lid.
Gently stir and serve hot.
Notes
Avoid lifting the lid while dumplings cook to keep them light and fluffy.
Bone-in chicken adds more flavor to the broth.
Add peas or corn for extra vegetables.
Stir in milk or cream for a richer broth.
Add extra broth when reheating as dumplings absorb liquid.
