I keep coming back to this chicken and dumplings for its tender chicken, fluffy homemade dumplings, and rich, savory broth. Every spoonful delivers pure comfort in the most delicious way.
This is my go-to Old Fashioned Chicken and Dumplings, the one I crave when I want a big bowl of straight-up comfort without any fuss. I love how the whole chicken gives the broth that deep, rich flavor, and those homemade dumplings turn tender, pillowy, and a little rustic in the best way.
But the real magic is how every spoonful tastes simple, savory, and satisfying. No fancy tricks.
Just chicken, dumplings, and a broth I could eat on its own. And with a sprinkle of fresh parsley, it tastes like the kind of classic I never get tired of.
Ingredients
- Chicken gives the soup real body, cozy protein, and that old-school Sunday dinner feel.
- Low sodium broth keeps things savory without turning the pot into a salt bomb.
- Carrots add sweetness, color, and a little “hey, there are vegetables” energy.
- Celery brings that classic soup flavor and a soft bite once it simmers.
- Onion and garlic do the quiet work, making everything taste deeper and homemade.
- Bay leaves and thyme add cozy, herby flavor without getting bossy.
- Parsley wakes things up at the end, so it doesn’t taste too heavy.
- Salt and pepper keep it honest, because bland chicken soup is just sad.
- Flour, baking powder, butter, milk, and egg make tender, fluffy dumplings.
- Plus, the butter-flour thickener gives the broth that creamy, stick-to-your-spoon comfort.
- Basically, every bite feels simple, filling, and exactly like something Grandma would approve.
Ingredient Quantities
- 3 to 4 pound whole chicken or 2 to 3 pounds bone in chicken pieces
- 10 cups low sodium chicken broth
- 2 large carrots, sliced
- 2 celery stalks, chopped
- 1 medium onion, chopped
- 2 garlic cloves, minced
- 2 bay leaves
- 1 teaspoon dried thyme or 2 sprigs fresh thyme
- 1/4 cup chopped fresh parsley
- Salt and black pepper to taste
- For dumplings: 2 cups all purpose flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- 3 tablespoons cold butter or shortening, cut into the flour
- 3/4 cup milk
- 1 large egg
- For thickening: 3 tablespoons butter
- For thickening: 3 tablespoons all purpose flour
How to Make this
1. In a large pot place the whole chicken or bone in pieces and 10 cups low sodium chicken broth; add carrots, celery, onion, garlic, bay leaves, thyme, 1/4 cup parsley, and salt and black pepper to taste. Bring to a boil then reduce heat and simmer gently until chicken is cooked through, about 45 to 60 minutes.
2. Remove the chicken to a cutting board and discard bay leaves and thyme sprigs if using fresh; skim and discard any excess fat from the broth and taste for seasoning.
3. When chicken is cool enough to handle remove the meat from bones and shred or cut into bite sized pieces; discard skin and bones and return shredded chicken to the pot.
4. In a small saucepan melt 3 tablespoons butter over medium heat, stir in 3 tablespoons all purpose flour and cook for 1 to 2 minutes until bubbly and slightly golden, whisk in about 1 to 2 cups of the hot broth until smooth, then pour the mixture back into the main pot and simmer until the broth thickens slightly.
5. While the broth simmers make the dumpling dough by whisking together 2 cups all purpose flour, 1 tablespoon baking powder, and 1 teaspoon salt in a bowl.
6. Cut 3 tablespoons cold butter or shortening into the flour mixture until it resembles coarse crumbs.
7. In a separate small bowl whisk 3/4 cup milk with 1 large egg, then pour into the flour mixture and stir just until combined into a soft sticky dough; do not overmix.
8. Bring the broth to a gentle simmer and drop spoonfuls of dumpling dough into the simmering broth, spacing them so they do not touch; cover the pot and simmer gently without lifting the lid for 12 to 15 minutes until dumplings are cooked through.
9. Uncover, gently stir in the reserved chopped parsley, adjust salt and black pepper to taste, and serve the chicken and dumplings hot.
Equipment Needed
1. Large heavy pot with lid
2. Cutting board
3. Chef knife
4. Measuring cups and spoons
5. Mixing bowls (one medium, one small)
6. Small saucepan
7. Whisk
8. Pastry cutter or fork to cut in butter
9. Slotted spoon or ladle for removing chicken and serving
FAQ
Old Fashioned Chicken And Dumplings Recipe Substitutions and Variations
- 3 to 4 pound whole chicken or 2 to 3 pounds bone in chicken pieces: substitute boneless skinless chicken thighs or breasts, or shredded rotisserie chicken (shorter simmer time).
- 10 cups low sodium chicken broth: substitute low sodium vegetable broth for a vegetarian option, or use water plus 2 to 3 teaspoons chicken bouillon or base to taste.
- 3/4 cup milk (in dumplings): substitute buttermilk for a tangier, more tender dumpling, or use unsweetened plant milk (soy or oat) for dairy free.
- 3 tablespoons cold butter or shortening (in dumplings) and 3 tablespoons butter for thickening: substitute cold lard or coconut oil in dumplings, and use olive oil or ghee for the roux if preferred.
Pro Tips
1. Let the pot come to a very gentle simmer before adding dumplings and keep it gentle while they cook. A rolling boil will make them fall apart, but a soft simmer lets them puff up and stay tender.
2. Make the roux slightly golden and cook it a full 1 to 2 minutes before whisking in broth. That small toasting step removes the raw flour taste and gives the broth a richer, more rounded flavor.
3. Don’t overmix the dumpling dough. Stir just until it comes together so the dumplings stay light and fluffy instead of dense and gummy.
4. Skim fat and strain the broth if you want a clearer, cleaner flavor. Also taste for salt after you thicken the soup since the roux concentrates the seasoning.
5. Add fresh chopped parsley or a squeeze of lemon at the end to brighten the whole pot. If you like a little texture contrast, stir in a handful of frozen peas just before serving.
Old Fashioned Chicken And Dumplings Recipe
I keep coming back to this chicken and dumplings for its tender chicken, fluffy homemade dumplings, and rich, savory broth. Every spoonful delivers pure comfort in the most delicious way.
6
servings
680
kcal
Equipment: 1. Large heavy pot with lid
2. Cutting board
3. Chef knife
4. Measuring cups and spoons
5. Mixing bowls (one medium, one small)
6. Small saucepan
7. Whisk
8. Pastry cutter or fork to cut in butter
9. Slotted spoon or ladle for removing chicken and serving
Ingredients
-
3 to 4 pound whole chicken or 2 to 3 pounds bone in chicken pieces
-
10 cups low sodium chicken broth
-
2 large carrots, sliced
-
2 celery stalks, chopped
-
1 medium onion, chopped
-
2 garlic cloves, minced
-
2 bay leaves
-
1 teaspoon dried thyme or 2 sprigs fresh thyme
-
1/4 cup chopped fresh parsley
-
Salt and black pepper to taste
-
For dumplings: 2 cups all purpose flour
-
1 tablespoon baking powder
-
1 teaspoon salt
-
3 tablespoons cold butter or shortening, cut into the flour
-
3/4 cup milk
-
1 large egg
-
For thickening: 3 tablespoons butter
-
For thickening: 3 tablespoons all purpose flour
Directions
- In a large pot place the whole chicken or bone in pieces and 10 cups low sodium chicken broth; add carrots, celery, onion, garlic, bay leaves, thyme, 1/4 cup parsley, and salt and black pepper to taste. Bring to a boil then reduce heat and simmer gently until chicken is cooked through, about 45 to 60 minutes.
- Remove the chicken to a cutting board and discard bay leaves and thyme sprigs if using fresh; skim and discard any excess fat from the broth and taste for seasoning.
- When chicken is cool enough to handle remove the meat from bones and shred or cut into bite sized pieces; discard skin and bones and return shredded chicken to the pot.
- In a small saucepan melt 3 tablespoons butter over medium heat, stir in 3 tablespoons all purpose flour and cook for 1 to 2 minutes until bubbly and slightly golden, whisk in about 1 to 2 cups of the hot broth until smooth, then pour the mixture back into the main pot and simmer until the broth thickens slightly.
- While the broth simmers make the dumpling dough by whisking together 2 cups all purpose flour, 1 tablespoon baking powder, and 1 teaspoon salt in a bowl.
- Cut 3 tablespoons cold butter or shortening into the flour mixture until it resembles coarse crumbs.
- In a separate small bowl whisk 3/4 cup milk with 1 large egg, then pour into the flour mixture and stir just until combined into a soft sticky dough; do not overmix.
- Bring the broth to a gentle simmer and drop spoonfuls of dumpling dough into the simmering broth, spacing them so they do not touch; cover the pot and simmer gently without lifting the lid for 12 to 15 minutes until dumplings are cooked through.
- Uncover, gently stir in the reserved chopped parsley, adjust salt and black pepper to taste, and serve the chicken and dumplings hot.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 822g
- Total number of serves: 6
- Calories: 680kcal
- Fat: 30g
- Saturated Fat: 10g
- Trans Fat: 0.3g
- Polyunsaturated: 4g
- Monounsaturated: 12g
- Cholesterol: 150mg
- Sodium: 650mg
- Potassium: 800mg
- Carbohydrates: 60g
- Fiber: 3g
- Sugar: 4g
- Protein: 45g
- Vitamin A: 3500IU
- Vitamin C: 8mg
- Calcium: 120mg
- Iron: 2.5mg
