If you’ve ever craved a bowl of comfort that feels like a warm hug straight from the kitchen, you’re going to adore this Old-Fashioned Chicken and Dumplings Recipe. This dish is the ultimate in cozy, homestyle cooking—tender chicken simmered in a savory broth with soft, fluffy dumplings that melt in your mouth. It’s perfect for family dinners, chilly evenings, or anytime you need a little extra comfort on your plate. Trust me, once you try this recipe, it will become one of your all-time favorites!
Ingredients You’ll Need
The beauty of the Old-Fashioned Chicken and Dumplings Recipe lies in its simplicity. Each ingredient plays a starring role, creating layers of flavor, texture, and warmth that come together in perfect harmony. From the fresh vegetables adding vibrant color to the delicate herbs infusing the broth, every element is essential to making this dish memorable.
- 1 lb bone-in, skinless chicken breasts or thighs: Choose thighs for extra moisture and flavor or breasts for a leaner option.
- 1 tablespoon olive oil: Provides a subtle rich base for sautéing your aromatics and chicken.
- 1 medium onion, chopped: Adds sweetness and depth to the soup base.
- 2 carrots, peeled and chopped: Brings natural sweetness and color.
- 2 celery stalks, chopped: Offers a classic savory crunch and earthy flavor.
- 3 cloves garlic, minced: Elevates the soup with fragrant, cozy warmth.
- 6 cups chicken broth: The flavorful foundation for simmering and soaking up all those savory notes.
- 1 teaspoon dried thyme: Delivers a subtle herbaceous touch.
- 1 teaspoon dried rosemary: Adds a fragrant pine-like aroma.
- 2 bay leaves: Impart a gentle bitterness that balances richness.
- Salt and pepper to taste: Essential seasoning to bring all flavors forward.
- 1/2 cup heavy cream (optional): For those who want their soup a bit creamier and more indulgent.
- 2 cups all-purpose flour: The main ingredient for making tender dumplings.
- 2 teaspoons baking powder: Helps your dumplings puff up nicely.
- 1 teaspoon salt: Enhances the dumplings’ flavor.
- 1 teaspoon garlic powder (optional): Adds a mild garlic flavor to the dumplings.
- 1 teaspoon dried parsley (optional): Brings a fresh herbal note.
- 1/2 cup milk: Makes the dumpling dough moist and tender.
- 1/4 cup unsalted butter, melted: Adds richness and keeps the dumplings soft.
- 1 large egg: Binds the dumpling dough together.
- 1 tablespoon fresh parsley, chopped (for garnish): A colorful and flavorful finishing touch.
How to Make Old-Fashioned Chicken and Dumplings Recipe
Step 1: Cook the Chicken
Start by heating olive oil in a large pot or Dutch oven over medium heat. Place the chicken breasts or thighs in the hot oil and cook them for about 6 to 8 minutes on each side until they develop a beautiful golden-brown color. This step not only locks in flavor but builds the base for your broth. Once they’re perfectly browned, remove the chicken and set it aside to rest while you prepare the soup base.
Step 2: Make the Soup Base
Using the same pot, add the chopped onion, carrots, and celery. Let these vegetables cook down for 5 to 7 minutes until they begin to soften, filling your kitchen with mouthwatering aromas. Toss in the minced garlic and cook it for just one more minute until it becomes fragrant. This mixture is the heart and soul of your broth, marrying savory and sweet notes perfectly.
Step 3: Build the Broth
Pour in the chicken broth, then stir in thyme, rosemary, bay leaves, plus salt and pepper to your liking. Return the browned chicken to the pot and bring everything to a boil. Once boiling, reduce to a gentle simmer and let it cook for about 20 minutes, allowing the flavors to meld and the chicken to cook through completely.
Step 4: Shred the Chicken
Carefully remove the chicken from the pot and use two forks to shred it into tender, bite-sized pieces. Returning the shredded chicken back to the pot will let it soak up all those incredible, herb-infused flavors.
Step 5: Make the Dumplings
In a medium bowl, whisk together flour, baking powder, salt, garlic powder, and dried parsley. In a separate bowl, mix the wet ingredients—milk, melted butter, and egg—until smooth. Combine the wet and dry ingredients just until they come together to form a thick dough. Taking care not to overmix will keep your dumplings light and tender.
Step 6: Add Dumplings and Simmer
Drop spoonfuls of the dumpling dough evenly over the surface of your simmering soup. Cover the pot tightly and let the dumplings cook for 15 to 20 minutes without lifting the lid, so they puff up beautifully and finish cooking through.
Step 7: Finish and Serve
If you like your Old-Fashioned Chicken and Dumplings Recipe with a touch of creaminess, stir in the heavy cream just before serving. Garnish with freshly chopped parsley, ladle into bowls, and prepare for a homemade meal that warms both heart and soul.
How to Serve Old-Fashioned Chicken and Dumplings Recipe
Garnishes
A sprinkle of fresh chopped parsley on top adds a pop of color and freshness that brightens every spoonful. For an extra touch, a cracked black pepper or a few fresh thyme leaves can elevate the presentation and flavor even more.
Side Dishes
This hearty dish pairs beautifully with light, crisp side salads or steamed green beans to balance the richness. A slice of crusty bread or flaky biscuits is also perfect for soaking up every last bit of that luscious broth.
Creative Ways to Present
For a charming twist, serve the chicken and dumplings in rustic individual ramekins or bread bowls. You can also top each serving with a dollop of sour cream or a sprinkling of sharp cheddar cheese to add extra layers of flavor.
Make Ahead and Storage
Storing Leftovers
Transfer your leftovers into an airtight container and refrigerate for up to three days. The dumplings might absorb some broth over time, so gently stir before reheating.
Freezing
While the soup can be frozen, the texture of the dumplings may change after thawing. To preserve the best quality, freeze the broth and shredded chicken separately and add fresh dumplings when ready to enjoy.
Reheating
Reheat gently on the stovetop over low to medium heat, stirring occasionally until warm. Avoid microwaving at high power as the dumplings can become tough or rubbery.
FAQs
Can I use chicken thighs instead of breasts?
Absolutely! Chicken thighs are actually preferred by many for this recipe because they stay juicier and more flavorful after simmering.
Do I have to use heavy cream?
No, the heavy cream is optional. Leaving it out results in a lighter broth, but adding it creates a richer, creamier soup that feels indulgent.
How can I make the dumplings fluffier?
Be careful not to overmix your dumpling dough and avoid lifting the lid while they cook, as this helps the dumplings puff up nicely and become tender.
Can this recipe be made gluten-free?
Yes! Simply substitute the all-purpose flour with a gluten-free flour blend suited for baking and make sure your baking powder is gluten-free as well.
Is it okay to use store-bought chicken broth?
Definitely! Using a high-quality store-bought chicken broth saves time and still gives wonderful flavor, but homemade broth will make it even more special.
Final Thoughts
There’s something truly special about a dish that feels like it was made with love in a family kitchen, and this Old-Fashioned Chicken and Dumplings Recipe fits that description perfectly. It’s simple enough to make any night of the week yet impressive enough for company. So gather your ingredients, get cozy in the kitchen, and enjoy every comforting bite. I promise you’ll be making this treasure again and again!
Print
Old-Fashioned Chicken and Dumplings Recipe
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
Description
A comforting classic, this Old-Fashioned Chicken and Dumplings recipe features tender chicken simmered in a flavorful herb-infused broth with soft, fluffy dumplings. Perfect for chilly days, this homemade dish combines hearty vegetables, aromatic herbs, and creamy richness for a timeless soul-satisfying meal.
Ingredients
For the Chicken Soup:
- 1 lb bone-in, skinless chicken breasts or thighs
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 carrots, peeled and chopped
- 2 celery stalks, chopped
- 3 cloves garlic, minced
- 6 cups chicken broth
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 2 bay leaves
- Salt and pepper to taste
- 1/2 cup heavy cream (optional, for extra richness)
For the Dumplings:
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon salt
- 1 teaspoon garlic powder (optional)
- 1 teaspoon dried parsley (optional)
- 1/2 cup milk
- 1/4 cup unsalted butter, melted
- 1 large egg
For Garnish:
- 1 tablespoon fresh parsley, chopped (optional)
Instructions
- Cook the Chicken: In a large pot or Dutch oven, heat the olive oil over medium heat. Add the chicken breasts or thighs and cook for about 6-8 minutes per side until browned. Remove the chicken and set aside.
- Make the Soup Base: In the same pot, add the chopped onion, carrots, and celery. Sauté for 5-7 minutes, or until the vegetables begin to soften. Add the minced garlic and cook for another 1 minute, until fragrant.
- Add Broth and Herbs: Pour in the chicken broth, add the thyme, rosemary, bay leaves, salt, and pepper. Stir everything together, then return the chicken to the pot.
- Simmer the Chicken: Bring the mixture to a boil, reduce heat to low, and simmer for about 20 minutes, or until the chicken is fully cooked.
- Shred the Chicken: Remove the chicken from the pot and shred it using two forks. Return the shredded chicken to the pot and stir to combine.
- Prepare Dumpling Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, salt, garlic powder, and dried parsley.
- Mix Dumpling Wet Ingredients: In a separate bowl, mix the milk, melted butter, and egg until well combined.
- Form Dumpling Dough: Pour the wet ingredients into the dry ingredients and stir just until combined. The dough should be thick and slightly sticky.
- Add Dumplings to Soup: Drop spoonfuls of the dumpling dough onto the simmering soup. Spread them evenly across the surface.
- Cook Dumplings: Cover the pot and simmer for another 15-20 minutes, or until the dumplings are puffed up and cooked through. Avoid lifting the lid during this time to keep dumplings from falling.
- Finish Soup: Stir in the heavy cream if using for a richer, creamier soup. Adjust seasoning with salt and pepper as needed.
- Garnish and Serve: Sprinkle fresh chopped parsley on top if desired. Serve hot and enjoy this hearty, comforting meal.
Notes
- Use bone-in chicken for more flavor, but boneless can be substituted.
- Do not peek while dumplings cook to prevent them from deflating.
- Heavy cream is optional but adds richness; omit for a lighter version.
- Fresh herbs can replace dried herbs if available (use about 3x the amount).
- Leftovers can be refrigerated for up to 3 days and reheated gently on stovetop.
