Old-Fashioned Chicken and Dumplings is the kind of dish that wraps you in warmth and nostalgia. It’s a Southern classic that features tender chicken simmered in a rich, savory broth, paired with soft, pillowy dumplings that soak up all the comforting flavors. This recipe is a labor of love, but it’s surprisingly simple—no fancy ingredients, just wholesome goodness. Whether you’re cooking for a cozy family dinner or craving a taste of home, this dish delivers soul-satisfying comfort in every spoonful.
Ingredients (Serves 6–8):
For the Broth and Chicken:
- 1 whole chicken (about 3–4 lbs), cut into pieces
- 8 cups chicken broth (homemade or store-bought)
- 1 large onion, quartered
- 3 ribs celery, cut into large chunks
- 2 large carrots, cut into chunks
- 2 cloves garlic, smashed
- 1 bay leaf
- Salt and black pepper, to taste
- Optional: ½ tsp dried thyme or poultry seasoning
For the Dumplings:
- 2 cups all-purpose flour
- ½ tsp baking powder
- ½ tsp salt
- ⅓ cup shortening or unsalted butter
- ¾ cup whole milk (adjust as needed)
- Extra flour for dusting
To Thicken the Broth (Optional):
- 2 tbsp cornstarch
- 2 tbsp cold water
For Garnish:
- Chopped fresh parsley or chives
Instructions:
1. Make the Broth
- In a large stockpot, combine chicken pieces, broth, onion, celery, carrots, garlic, bay leaf, and seasonings.
- Bring to a boil over medium-high heat, then reduce to a simmer.
- Cover and cook for 45–60 minutes, or until chicken is tender and falling off the bone.
- Remove chicken and vegetables from the pot. Discard bay leaf and strain the broth if desired.
- Shred the chicken, discarding skin and bones. Set aside.
2. Prepare the Dumplings
- In a mixing bowl, whisk together flour, baking powder, and salt.
- Cut in shortening or butter using a pastry cutter or fork until the mixture resembles coarse crumbs.
- Gradually stir in milk until a soft dough forms. It should be pliable but not sticky.
- Turn dough onto a floured surface and knead gently 3–4 times.
- Roll out to about ¼-inch thickness and cut into strips or squares (about 1×2 inches).
- Dust with flour to prevent sticking.
3. Cook the Dumplings
- Bring the strained broth back to a gentle boil.
- Drop dumplings one at a time into the broth, stirring gently to prevent clumping.
- Reduce heat to medium-low and simmer uncovered for 10 minutes.
- Cover and simmer for another 10 minutes until dumplings are cooked through and tender.
4. Thicken the Broth (Optional)
- If you prefer a thicker gravy-like broth, mix cornstarch and cold water in a small bowl.
- Stir into the simmering broth and cook for 3–5 minutes until thickened.
5. Add Chicken and Finish
- Return shredded chicken to the pot and stir gently.
- Simmer for 5 more minutes to heat through.
- Taste and adjust seasoning with salt and pepper.
6. Serve
- Ladle chicken and dumplings into bowls.
- Garnish with fresh parsley or chives.
- Serve hot with crusty bread or a side salad.
🍽️ Serving Suggestions:
- Pair with cornbread or biscuits for a Southern-style feast.
- Add a side of sautéed greens or roasted vegetables.
- For extra indulgence, drizzle with a touch of cream before serving.
💡 Tips & Variations:
- Shortcut: Use rotisserie chicken and boxed broth to save time.
- Vegetable boost: Add peas or mushrooms for extra texture.
- Herb twist: Try fresh thyme or rosemary for added depth.
- Make ahead: Prepare broth and chicken a day in advance for quicker assembly.
This dish is a hug in a bowl—perfect for someone like you who knows how to turn classic comfort food into a celebration. Want to follow it up with a tropical dessert or a sugar-free treat? I’ve got plenty of ideas to keep the cozy vibes going.