I perfected my homemade chicken and dumplings with pillowy dumplings, tender chicken in a rich savory broth, and one small trick I can’t wait to share.

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I never thought a simple bowl could make me pause until I made this Old Fashioned Chicken And Dumplings. The broth carries a smoky, sloooow warmth and the dumplings punch above their weight, soft and oddly uplifting.

I work from a whole chicken and insist on a large yellow onion to get that honest, layered base, nothing showy. Folks call versions of this Homemade Dumplings and some label it Creamy Chicken And Dumplings, so yeah theres debate, but the result is the same it grabs you.

I warn you now it wont last, and you might make it twice next week.

Ingredients

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Chicken: Rich in protein, gives savory body and collagen for silky broth, comfort food vibes.
Carrots: Adds sweetness, vitamin A and fiber, bright color and subtle crunch when barely cooked.
Onion: Onions add savory sweetness, aromatic depth and natural sugars that mellow while simmering.
All purpose flour: All purpose flour makes tender dumplings, mainly carbs for energy, bland until seasoned.
Butter: Butter builds a roux, gives richness mouthfeel and helps thicken broth with flour.
Milk or buttermilk: Adds moisture and slight tang, fattiness for tender dumplings, more flavor than water.
Thyme: Herby thyme adds earthy floral notes, low calorie, pairs well with chicken broth.
Parsley: Bright parsley finish lightens the stew, adds vitamin K and a fresh pop.

Ingredient Quantities

3 to 4 lb whole chicken or 2 1/2 to 3 lb bone in chicken pieces

8 to 10 cups low sodium chicken broth or water

1 large yellow onion

3 large carrots

2 stalks celery

2 bay leaves

1 tsp dried thyme or 1 tbsp fresh thyme leaves

1 1/2 tsp kosher salt, plus more to taste

1/2 tsp ground black pepper

3 tbsp unsalted butter (for the roux)

3 tbsp all purpose flour (for the roux)

2 cups all purpose flour (for dumplings)

1 tbsp baking powder

3/4 tsp salt (for dumplings)

3 tbsp cold shortening or cold butter, cut into pieces

3/4 to 1 cup milk or buttermilk

1 large egg (optional, for richer dumplings)

2 tbsp chopped fresh parsley for garnish, optional

How to Make this

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1. Put the whole chicken or bone in pieces into a large stockpot with 8 to 10 cups low sodium chicken broth or water, add the whole peeled yellow onion, carrots (halved), celery stalks, 2 bay leaves, 1 tsp dried thyme or a tablespoon fresh thyme, 1 1/2 tsp kosher salt and 1/2 tsp black pepper. Bring to a boil, skim any foam, then lower to a gentle simmer and cook 45 to 60 minutes until the meat is falling off the bone.

2. Remove the chicken to a bowl to cool enough to handle, pick out and discard the bay leaves and the whole onion, but keep the cooked carrots and celery if you like the veg in the stew. Strain the broth through a fine sieve into another pot or large bowl, pressing solids to get the flavor, and skim off excess fat if needed.

3. Shred the chicken meat, discarding skin and bones. Chop the reserved cooked carrots and celery if you want smaller pieces. Set the shredded chicken and veggies aside.

4. In the pot you’ll serve the soup from melt 3 tablespoons unsalted butter over medium heat, sprinkle in 3 tablespoons all purpose flour and whisk constantly for 1 to 2 minutes until it smells nutty but not brown, this makes the roux. Slowly whisk in the strained hot broth until smooth and glossy, bring to a gentle simmer so the broth thickens a bit, taste and adjust salt and pepper.

5. While the broth comes up to a simmer make the dumpling dough: in a bowl whisk together 2 cups all purpose flour, 1 tablespoon baking powder and 3/4 teaspoon salt (the dumpling salt). Cut in 3 tablespoons cold shortening or cold butter with a fork or pastry cutter until the mixture looks like coarse crumbs, then stir in 3/4 to 1 cup milk or buttermilk and the optional large egg just until a soft, slightly sticky dough forms, do not overmix or you’ll make the dumplings tough.

6. Return the shredded chicken and chopped cooked carrots and celery to the thickened broth, keep the pot at a gentle simmer, not a rolling boil.

7. Drop spoonfuls of the dumpling dough (about tablespoon sized or slightly larger) onto the surface of the simmering broth, leave space between them because they puff up. Cover the pot tightly and simmer on low for 12 to 15 minutes, do not lift the lid while they cook or they might not steam properly; if using a bigger spoon shape you can check once at 10 minutes.

8. After 12 to 15 minutes test a dumpling by poking with a toothpick it should come out clean and feel fluffy. If they need a little longer give them 2 to 3 more minutes with the lid on.

9. Turn off the heat, let the pot sit covered for 5 minutes, taste and adjust seasoning. Stir in 2 tablespoons chopped fresh parsley if using, ladle into bowls and serve hot — soft pillowy dumplings and tender chicken in a rich broth, pure comfort food.

Equipment Needed

1. Large stockpot (6 to 8 qt) for simmering the chicken and broth
2. Fine mesh sieve or strainer to strain the broth
3. Large mixing bowl for cooling and shredding the chicken
4. Chef’s knife for chopping vegetables and cutting meat
5. Cutting board
6. Whisk for making the roux and smoothing the broth
7. Wooden spoon or heatproof spatula for stirring
8. Slotted spoon or tongs to remove the chicken and skim foam
9. Measuring cups and spoons
10. Pastry cutter or fork to cut in the cold butter/shortening

FAQ

Q: How long do I cook the chicken and how do I know it's done?

A: For a 3 to 4 lb whole chicken simmer about 1 to 1 1/2 hours, for bone in pieces plan 35 to 45 minutes. It's done when the internal temp hits 165 F, the juices run clear and the meat pulls off the bone easily.

Q: Can I use water instead of chicken broth?

A: Yes, but the flavor will be milder. If you use water, brown the onions and carrots first, add extra salt or a bouillon cube, and a splash of soy sauce or Worcestershire for more depth.

Q: My stew is too thin or too lumpy after making the roux, what do I do?

A: To avoid lumps whisk the roux (butter and flour cooked until blond) into hot but not violently boiling liquid a little at a time. If it ends up too thin simmer it longer, if too thick whisk in a bit of hot broth to loosen. For lumps strain or blend briefly and it should smooth out.

Q: Dumplings turn out dense or gummy, how do I make them light?

A: Don't overmix the dough, keep the fat cold and cut it in until pieces are pea sized, then drop gently into simmering liquid. Keep the pot covered while they steam and cook 12 to 15 minutes, no peeking or stirring or they can collapse.

Q: Can I make this ahead and how long will leftovers last?

A: You can make the broth and shredded chicken ahead, refrigerate 3 to 4 days or freeze the soup (without dumplings) up to 2 to 3 months. Dumplings get soggy when frozen, so make them fresh when you reheat the soup.

Q: Can I use a slow cooker?

A: Yes, brown the chicken and vegetables first then cook on low 4 to 6 hours until tender, shred the chicken, finish with a roux on the stove to thicken. Add dumplings at the end and cook them on the stove in the hot broth so they don't turn gluey in the slow cooker.

Old Fashioned Chicken And Dumplings Recipe Substitutions and Variations

Chicken: use a rotisserie chicken (about 3 to 4 cups shredded) for a big time saver, or 2 to 3 lb boneless skinless thighs if you want darker meat and quicker cook time.
Broth or water: swap for low sodium vegetable broth for a lighter flavor, or use 8 cups water plus 2 to 3 tsp chicken bouillon or concentrated stock for a pantry-friendly boost.
Butter for the roux: use the same amount of olive oil, ghee, or rendered bacon fat if you need dairy free or want extra flavor; keep the flour ratio the same so the roux thickens right.
Milk or buttermilk in the dumplings: thin plain yogurt with a little milk, or make a quick buttermilk by adding 1 tbsp lemon juice or vinegar to 3/4 to 1 cup milk and letting it sit 5 minutes; unsweetened non dairy milk works too.

Pro Tips

1) Make the broth ahead and chill it if you can. Overnight in the fridge lets the fat solidify so you can scoop most of it off, and the flavor actually deepens. If you want extra depth, roast the chicken or the bones for 20 minutes first, it gives a nicer brown, richer taste.

2) Treat the roux like a quiet thing, low heat and patience. Cook it until it smells nutty but dont let it brown, then whisk in hot broth slowly so you never get lumps. If it ends up too thick, stir in a little hot broth to loosen it, too thin, cook it a few more minutes or whisk a tiny flour slurry in.

3) Dumplings only get ruined by rough hands and hot boiling. Keep the fat cold when you cut it into the flour, mix just until it holds, and drop small even spoonfuls so they steam evenly. Keep the pot covered and at a gentle simmer, do not lift the lid while they’re cooking or they wont puff properly.

4) Little finishing moves make a big difference. Shred the chicken when its cool enough to handle so the meat stays moist, taste and adjust salt at the end, and stir in fresh parsley right before serving for brightness. If you want leftovers to reheat later, cool quickly and refrigerate, dumplings will soak up broth so add a splash of broth when reheating.

Old Fashioned Chicken And Dumplings Recipe

Recipe by Nicky Smith

0.0 from 0 votes

I perfected my homemade chicken and dumplings with pillowy dumplings, tender chicken in a rich savory broth, and one small trick I can’t wait to share.

Servings

servings

Calories

520

kcal

Equipment: 1. Large stockpot (6 to 8 qt) for simmering the chicken and broth
2. Fine mesh sieve or strainer to strain the broth
3. Large mixing bowl for cooling and shredding the chicken
4. Chef’s knife for chopping vegetables and cutting meat
5. Cutting board
6. Whisk for making the roux and smoothing the broth
7. Wooden spoon or heatproof spatula for stirring
8. Slotted spoon or tongs to remove the chicken and skim foam
9. Measuring cups and spoons
10. Pastry cutter or fork to cut in the cold butter/shortening

Ingredients

3 to 4 lb whole chicken or 2 1/2 to 3 lb bone in chicken pieces
8 to 10 cups low sodium chicken broth or water
1 large yellow onion
3 large carrots
2 stalks celery
2 bay leaves
1 tsp dried thyme or 1 tbsp fresh thyme leaves
1 1/2 tsp kosher salt, plus more to taste
1/2 tsp ground black pepper
3 tbsp unsalted butter (for the roux)
3 tbsp all purpose flour (for the roux)
2 cups all purpose flour (for dumplings)
1 tbsp baking powder
3/4 tsp salt (for dumplings)
3 tbsp cold shortening or cold butter, cut into pieces
3/4 to 1 cup milk or buttermilk
1 large egg (optional, for richer dumplings)
2 tbsp chopped fresh parsley for garnish, optional

Directions

Put the whole chicken or bone in pieces into a large stockpot with 8 to 10 cups low sodium chicken broth or water, add the whole peeled yellow onion, carrots (halved), celery stalks, 2 bay leaves, 1 tsp dried thyme or a tablespoon fresh thyme, 1 1/2 tsp kosher salt and 1/2 tsp black pepper. Bring to a boil, skim any foam, then lower to a gentle simmer and cook 45 to 60 minutes until the meat is falling off the bone.
Remove the chicken to a bowl to cool enough to handle, pick out and discard the bay leaves and the whole onion, but keep the cooked carrots and celery if you like the veg in the stew. Strain the broth through a fine sieve into another pot or large bowl, pressing solids to get the flavor, and skim off excess fat if needed.
Shred the chicken meat, discarding skin and bones. Chop the reserved cooked carrots and celery if you want smaller pieces. Set the shredded chicken and veggies aside.
In the pot you'll serve the soup from melt 3 tablespoons unsalted butter over medium heat, sprinkle in 3 tablespoons all purpose flour and whisk constantly for 1 to 2 minutes until it smells nutty but not brown, this makes the roux. Slowly whisk in the strained hot broth until smooth and glossy, bring to a gentle simmer so the broth thickens a bit, taste and adjust salt and pepper.
While the broth comes up to a simmer make the dumpling dough: in a bowl whisk together 2 cups all purpose flour, 1 tablespoon baking powder and 3/4 teaspoon salt (the dumpling salt). Cut in 3 tablespoons cold shortening or cold butter with a fork or pastry cutter until the mixture looks like coarse crumbs, then stir in 3/4 to 1 cup milk or buttermilk and the optional large egg just until a soft, slightly sticky dough forms, do not overmix or you'll make the dumplings tough.
Return the shredded chicken and chopped cooked carrots and celery to the thickened broth, keep the pot at a gentle simmer, not a rolling boil.
Drop spoonfuls of the dumpling dough (about tablespoon sized or slightly larger) onto the surface of the simmering broth, leave space between them because they puff up. Cover the pot tightly and simmer on low for 12 to 15 minutes, do not lift the lid while they cook or they might not steam properly; if using a bigger spoon shape you can check once at 10 minutes.
After 12 to 15 minutes test a dumpling by poking with a toothpick it should come out clean and feel fluffy. If they need a little longer give them 2 to 3 more minutes with the lid on.
Turn off the heat, let the pot sit covered for 5 minutes, taste and adjust seasoning. Stir in 2 tablespoons chopped fresh parsley if using, ladle into bowls and serve hot — soft pillowy dumplings and tender chicken in a rich broth, pure comfort food.

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.