I created a homemade chicken and dumplings recipe that proves making dumplings from scratch is straightforward, uses pantry ingredients, and comes together in one pot.
I never thought I could actually pull off an Old Fashioned Chicken And Dumplings Recipe at home, but this one changed my mind. It’s listed with Easy Chicken Dumpling Recipes for a reason, cause it somehow looks fancy but isn’t.
I simmer a whole chicken with a yellow onion and fresh thyme so the broth tastes deeper than it should, then drop in dumplings that puff up light and pillowy. My family cheers every time, and honestly I still smile when I see them fighting for the last scoop.
There are little tricks I use to get it just right, but you gotta try it to believe it.
Ingredients
- Rich in protein and iron, makes broth savory, comfort, not low fat.
- Adds sweet savory depth, has fiber and antioxidants, helps flavor everything.
- Bring sweetness, beta carotene and fiber, bright color and subtle crunch.
- Light celery bite, low calories, some fiber, pairs with herbs for aroma.
- All purpose flour thickens broth and makes dumplings tender but carb heavy.
- Adds richness and fat, helps roux brown gives silky mouthfeel and flavor.
- Milk and egg make dumplings moist, more calcium and a bit protein.
- Herbs like thyme and bay add earthy aroma, low calories, big flavor.
Ingredient Quantities
- 1 whole chicken (3 to 4 pounds) or about 3 pounds bone in chicken pieces whatever you got
- 8 cups low sodium chicken broth
- 1 large yellow onion, quartered
- 3 celery stalks, chopped into large pieces
- 3 carrots, cut into chunks
- 3 garlic cloves, smashed
- 2 bay leaves
- 4 sprigs fresh thyme or 1 teaspoon dried thyme
- 2 teaspoons kosher salt, plus more to taste
- 1/2 teaspoon freshly ground black pepper, plus more to taste
- 4 tablespoons unsalted butter (for the roux)
- 1/3 cup all purpose flour (for thickening)
- 2 cups all purpose flour (for dumplings)
- 1 tablespoon baking powder
- 1 teaspoon kosher salt (dumplings)
- 1/2 teaspoon black pepper (dumplings)
- 4 tablespoons cold unsalted butter or shortening, cut into small pieces
- 1 cup whole milk, plus extra if needed
- 1 large egg, lightly beaten (optional, makes dumplings richer)
- 2 tablespoons chopped fresh parsley for garnish, optional
How to Make this
1. Put the whole chicken or bone in pieces into a large pot with 8 cups low sodium chicken broth, the quartered onion, celery chunks, carrot chunks, smashed garlic, bay leaves, thyme, 2 teaspoons kosher salt and 1/2 teaspoon black pepper. Bring to a gentle simmer over medium heat, skim any foam, then lower heat and simmer covered for 35 to 45 minutes until the chicken is cooked through.
2. Carefully lift the chicken out and set it on a cutting board to cool a bit. Remove and discard the bay leaves and thyme stems from the pot. If there’s excess fat on top skim it off with a spoon. Keep the broth in the pot and leave the veggies in or strain them out if you want a clearer broth.
3. When the chicken is cool enough, shred the meat off the bones and discard bones and skin. Set the shredded chicken aside.
4. Make the roux: in a small saucepan melt 4 tablespoons unsalted butter over medium heat, stir in 1/3 cup all purpose flour and cook, stirring, about 1 to 2 minutes until it smells toasty and not raw. Slowly whisk in about 1 to 2 cups of the hot broth until smooth, then pour that mixture back into the main pot and whisk to combine. Let the broth simmer until it thickens slightly. Taste and add salt or pepper if needed.
5. While the broth is simmering, make the dumpling dough: in a bowl whisk 2 cups all purpose flour, 1 tablespoon baking powder, 1 teaspoon kosher salt and 1/2 teaspoon black pepper. Cut in 4 tablespoons cold unsalted butter or shortening with a fork or pastry cutter until the mixture looks like coarse crumbs.
6. Stir in 1 cup whole milk and the lightly beaten egg if using, just until the dough comes together. Don’t overmix; it should be soft and a little shaggy. If it seems too dry add a tablespoon or two more milk.
7. Bring the broth to a gentle simmer, not a rolling boil. Drop spoonfuls of dumpling dough (about heaping tablespoons) onto the surface of the simmering broth, spacing them apart so they can puff. You should get 12 to 18 dumplings depending on size.
8. Cover the pot tightly and simmer on low for 12 to 15 minutes without lifting the lid. The steam cooks the dumplings so don’t peek or they may sink and get gummy.
9. Remove the lid, add the shredded chicken back into the pot, stir gently to heat through, and simmer 1 to 2 minutes more to meld flavors. If the broth got too thick, whisk in a splash of milk or water to loosen it.
10. Taste and adjust seasoning, stir in 2 tablespoons chopped fresh parsley if you like, ladle into bowls and serve hot. Leftovers thicken in the fridge so reheat with a little extra broth or water.
Equipment Needed
1. Big stockpot, 6 to 8 quart, for simmering the chicken and broth
2. Cutting board and a sharp chef knife for trimming and shredding chicken
3. Slotted spoon or fine mesh skimmer to remove foam and excess fat
4. Small saucepan to make the roux
5. Whisk for smoothing the roux and loosening the broth
6. Mixing bowl plus pastry cutter or fork to cut the cold butter into the dumpling flour
7. Measuring cups and spoons for accuracy
8. Wooden spoon or heatproof spatula for stirring the pot
9. Ladle for serving and tongs to lift the chicken out
FAQ
Old Fashioned Homemade Chicken And Dumplings Recipe Substitutions and Variations
- Chicken: swap the whole bird for a store bought rotisserie chicken, shredded (about 3 cups). Cuts the cook time, add shredded meat near the end so it doesn’t get dry, and simmer the carcass separately to make broth if you want extra flavor.
- Chicken broth: use low sodium vegetable broth or 8 cups water plus 2 to 3 teaspoons chicken or vegetable bouillon, taste and adjust. Veg broth keeps it vegetarian, bouillon gives you that concentrated savory punch.
- Butter (for the roux): use ghee or a neutral oil like canola/vegetable oil in the same amount, it won’t be quite as rich but the roux will still thicken fine. If you use olive oil, keep heat a bit lower so it doesn’t smell bitter.
- All purpose flour (for dumplings): use 2 cups self rising flour and skip the baking powder and extra salt, or use a 1-to-1 gluten free flour blend (you may need a splash more milk if the dough seems dry).
Pro Tips
– Let the cooked chicken cool just enough to handle, then shred it by hand. Dont pull meat off while it’s scalding or you’ll squeeze out the juices. If you want richer broth, toss the bones back in and simmer another 20 to 30 minutes, or chill the pot and scoop off the fat for a cleaner, less greasy soup.
– When you make the roux, cook the flour and butter until it smells lightly toasty but not brown, and always whisk in a little hot broth first to make a smooth slurry before adding it to the pot. Add the roux slowly, simmer and check thickness as you go, you can always thicken more but its hard to thin a gloopy soup.
– For the best dumplings use very cold butter or shortening and dont overmix the dough. Work it just until it holds together, scoop loosely and space them out. Keep the pot covered and dont peek while they steam, lifting the lid lets the steam out and makes dumplings dense or gummy. Fresh baking powder makes a big difference, so dont use old stuff.
– Taste as you go, especially after the broth reduces and after adding the roux. Salt late if you can, because flavors concentrate as it simmers. Finish with a little fresh parsley or a squeeze of lemon if you want brightness, and when reheating leftovers always add a splash of broth or milk so it doesnt dry out.
Old Fashioned Homemade Chicken And Dumplings Recipe
I created a homemade chicken and dumplings recipe that proves making dumplings from scratch is straightforward, uses pantry ingredients, and comes together in one pot.
6
servings
520
kcal
Equipment: 1. Big stockpot, 6 to 8 quart, for simmering the chicken and broth
2. Cutting board and a sharp chef knife for trimming and shredding chicken
3. Slotted spoon or fine mesh skimmer to remove foam and excess fat
4. Small saucepan to make the roux
5. Whisk for smoothing the roux and loosening the broth
6. Mixing bowl plus pastry cutter or fork to cut the cold butter into the dumpling flour
7. Measuring cups and spoons for accuracy
8. Wooden spoon or heatproof spatula for stirring the pot
9. Ladle for serving and tongs to lift the chicken out
Ingredients
-
1 whole chicken (3 to 4 pounds) or about 3 pounds bone in chicken pieces whatever you got
-
8 cups low sodium chicken broth
-
1 large yellow onion, quartered
-
3 celery stalks, chopped into large pieces
-
3 carrots, cut into chunks
-
3 garlic cloves, smashed
-
2 bay leaves
-
4 sprigs fresh thyme or 1 teaspoon dried thyme
-
2 teaspoons kosher salt, plus more to taste
-
1/2 teaspoon freshly ground black pepper, plus more to taste
-
4 tablespoons unsalted butter (for the roux)
-
1/3 cup all purpose flour (for thickening)
-
2 cups all purpose flour (for dumplings)
-
1 tablespoon baking powder
-
1 teaspoon kosher salt (dumplings)
-
1/2 teaspoon black pepper (dumplings)
-
4 tablespoons cold unsalted butter or shortening, cut into small pieces
-
1 cup whole milk, plus extra if needed
-
1 large egg, lightly beaten (optional, makes dumplings richer)
-
2 tablespoons chopped fresh parsley for garnish, optional
Directions
- Put the whole chicken or bone in pieces into a large pot with 8 cups low sodium chicken broth, the quartered onion, celery chunks, carrot chunks, smashed garlic, bay leaves, thyme, 2 teaspoons kosher salt and 1/2 teaspoon black pepper. Bring to a gentle simmer over medium heat, skim any foam, then lower heat and simmer covered for 35 to 45 minutes until the chicken is cooked through.
- Carefully lift the chicken out and set it on a cutting board to cool a bit. Remove and discard the bay leaves and thyme stems from the pot. If there’s excess fat on top skim it off with a spoon. Keep the broth in the pot and leave the veggies in or strain them out if you want a clearer broth.
- When the chicken is cool enough, shred the meat off the bones and discard bones and skin. Set the shredded chicken aside.
- Make the roux: in a small saucepan melt 4 tablespoons unsalted butter over medium heat, stir in 1/3 cup all purpose flour and cook, stirring, about 1 to 2 minutes until it smells toasty and not raw. Slowly whisk in about 1 to 2 cups of the hot broth until smooth, then pour that mixture back into the main pot and whisk to combine. Let the broth simmer until it thickens slightly. Taste and add salt or pepper if needed.
- While the broth is simmering, make the dumpling dough: in a bowl whisk 2 cups all purpose flour, 1 tablespoon baking powder, 1 teaspoon kosher salt and 1/2 teaspoon black pepper. Cut in 4 tablespoons cold unsalted butter or shortening with a fork or pastry cutter until the mixture looks like coarse crumbs.
- Stir in 1 cup whole milk and the lightly beaten egg if using, just until the dough comes together. Don’t overmix; it should be soft and a little shaggy. If it seems too dry add a tablespoon or two more milk.
- Bring the broth to a gentle simmer, not a rolling boil. Drop spoonfuls of dumpling dough (about heaping tablespoons) onto the surface of the simmering broth, spacing them apart so they can puff. You should get 12 to 18 dumplings depending on size.
- Cover the pot tightly and simmer on low for 12 to 15 minutes without lifting the lid. The steam cooks the dumplings so don’t peek or they may sink and get gummy.
- Remove the lid, add the shredded chicken back into the pot, stir gently to heat through, and simmer 1 to 2 minutes more to meld flavors. If the broth got too thick, whisk in a splash of milk or water to loosen it.
- Taste and adjust seasoning, stir in 2 tablespoons chopped fresh parsley if you like, ladle into bowls and serve hot. Leftovers thicken in the fridge so reheat with a little extra broth or water.
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: 400g
- Total number of serves: 6
- Calories: 520kcal
- Fat: 24g
- Saturated Fat: 10g
- Trans Fat: 0.5g
- Polyunsaturated: 3g
- Monounsaturated: 9g
- Cholesterol: 110mg
- Sodium: 800mg
- Potassium: 700mg
- Carbohydrates: 45g
- Fiber: 3g
- Sugar: 5g
- Protein: 40g
- Vitamin A: 8000IU
- Vitamin C: 8mg
- Calcium: 120mg
- Iron: 3mg
