Chicken and dumplings is a dish that embodies comfort, warmth, and satisfaction. There’s nothing quite like a steaming bowl of tender chicken, savory vegetables, and fluffy dumplings simmered in a rich broth.
It’s a classic that can be enjoyed year-round, from cozy winter evenings to casual family dinners. In this article, I will instruct you how to make old fashioned chicken and dumplings from scratch.
1. Old Fashioned Chicken and Dumplings Recipe
Ingredients
For the Soup
- 6 tablespoons butter
- 1 cup diced yellow onion
- 1 cup matchstick carrots (or thinly sliced carrots)
- 1 cup diced celery
- 4 cloves garlic, minced
- 3 tablespoons all-purpose flour
- 1 (12 oz) can evaporated milk, or half-and-half
- 1 (32 oz) quart chicken stock
- 4 cups shredded cooked chicken (or see notes below for raw chicken)
- 1 tablespoon fresh thyme, or 1 teaspoon dried thyme (optional)
- 2 teaspoons freshly cracked black pepper, or to taste
- Salt, to taste
For the Homemade Dumplings
- 2 cups all-purpose flour
- 1 tablespoon plus 1 teaspoon baking powder
- 1 teaspoon freshly cracked black pepper
- 1 teaspoon salt
- 1 tablespoon fresh thyme, or 1 teaspoon dried thyme (optional)
- ¾ cup (6 oz) whole milk
- 4 tablespoons butter, melted
Instructions
Prepare the Soup Base: In a large pot or Dutch oven, melt 6 tablespoons of butter over medium heat. Add the diced onion, carrots, and celery. Sauté the vegetables for about 5-7 minutes until they are softened and fragrant. Add the minced garlic and cook for another minute.
Create the Roux: Sprinkle 3 tablespoons of flour over the vegetables. Stir well to coat the vegetables in the flour and cook for 1-2 minutes. This will help thicken the broth later. Gradually pour in the evaporated milk (or half-and-half), stirring constantly to prevent lumps from forming.
Add the Chicken Stock: Slowly pour in the chicken stock, stirring to combine everything. Bring the mixture to a simmer over medium heat. Stir in the shredded cooked chicken, fresh thyme (if using), black pepper, and salt. Let the soup simmer for about 10 minutes, allowing the flavors to meld together.
Prepare the Dumplings: In a separate bowl, combine the flour, baking powder, black pepper, salt, and thyme (if using). In a small bowl, whisk together the milk and melted butter. Add the wet ingredients to the dry ingredients and stir until just combined. Be careful not to overmix the dough. The dumpling dough should be thick and sticky, but not too dry.
Cook the Dumplings: Spoon the dumpling dough onto the surface of the simmering soup, placing the dumplings on top in an even layer. The dumplings will expand as they cook, so leave a little space between each one. Cover the pot with a lid and let it simmer on low for about 15-20 minutes. Do not lift the lid during this time, as the steam is essential for cooking the dumplings.
Check for Doneness: After 15-20 minutes, check the dumplings by inserting a toothpick into the center. If it comes out clean, the dumplings are done. If not, let them cook for a few more minutes. Once the dumplings are fully cooked, taste the soup and adjust the seasoning with additional salt and pepper if necessary.
Serve: Ladle the soup into bowls, making sure each serving gets plenty of tender chicken, vegetables, and a few dumplings. Enjoy it hot, and feel free to garnish with a sprinkle of fresh thyme for a burst of color and flavor.
2. Tips for Perfect Chicken and Dumplings
Use Quality Chicken: If you have the time, making this dish with homemade shredded chicken really makes a difference. You can use rotisserie chicken for convenience, or boil bone-in, skinless chicken breasts or thighs and shred them once cooked. The key is to ensure the chicken is tender and flavorful.
Don’t Overmix the Dumplings: The dumpling dough should be mixed just until combined. Overmixing can result in tough dumplings. Keep the dough thick and sticky to ensure a light, fluffy texture.
Cook the Dumplings Gently: Dumplings are best when they are cooked in a simmering, covered pot. If you boil them too vigorously, they might break apart. Keep the heat low, and let the dumplings steam gently on top of the soup.
Flavor Boost: Adding fresh thyme to both the soup and the dumplings brings out a subtle earthy flavor that complements the chicken perfectly. If you prefer other herbs, rosemary or sage also work beautifully in this dish.
Consistency: If you prefer a thicker soup, you can add more flour or use a cornstarch slurry (cornstarch mixed with water) to thicken the broth. If the soup becomes too thick after simmering, just add more chicken stock or water to reach your desired consistency.
3. How to Store & Reheat Leftovers
Leftovers of chicken and dumplings can be stored in an airtight container in the refrigerator for 3-4 days. The dumplings will absorb some of the liquid as they sit, so the dish may thicken a bit. When reheating, you may need to add a bit more chicken stock or water to bring the soup back to its original consistency.
To reheat, gently warm the soup on the stove over low heat, stirring occasionally to prevent the dumplings from sticking to the bottom. You can also microwave individual servings, but be sure to stir occasionally to ensure even heating.
Chicken and dumplings is a dish that never fails to bring comfort. The combination of creamy, flavorful broth and soft, tender dumplings creates a meal that feels like a warm hug in a bowl. Every time I make this recipe, it reminds me of cozy home-cooked meals shared with loved ones.
This recipe is simple yet incredibly satisfying, making it perfect for both beginner and experienced cooks. If you’ve never made homemade dumplings before, don’t be intimidated—they’re easier than you think and so much better than store-bought versions.
Give this old fashioned chicken and dumplings recipe a try, and I promise it will become a favorite in your home too! Serve it hot, with a sprinkle of fresh herbs, and enjoy every comforting bite. 🍲✨
