Old-Fashioned Homemade Chicken & Dumplings

 

Old-Fashioned Homemade Chicken & Dumplings: A Timeless Comfort Classic

Few dishes say “home” quite like a steaming bowl of Old-Fashioned Homemade Chicken & Dumplings. Rich, creamy broth… tender, juicy chicken… and soft, pillowy dumplings that soak up every bit of savory goodness. This is the kind of meal that warms the heart as much as the stomach—perfect for chilly evenings, Sunday family dinners, or anytime you crave something soul-satisfying and nostalgic.

This old-fashioned version keeps things simple and true to tradition: from-scratch broth, plenty of vegetables, and dumplings made by hand. Every bite tastes like something passed down through generations, filled with the comforting flavors we never outgrow.

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Why You’ll Love This Recipe

• Classic comfort food—rich, hearty, and deeply soothing

• No shortcuts needed—simple ingredients, big flavor

• Tender homemade dumplings that float like soft clouds

• Naturally economical and perfect for feeding a family

• Even better the next day, making it great for leftovers

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Ingredients

For the Chicken & Broth

• 1 whole chicken (about 3–4 lbs), or 4–5 bone-in pieces

• 2 carrots, sliced

• 2 celery stalks, chopped

• 1 medium onion, diced

• 8 cups water or chicken broth

• 2 garlic cloves, minced

• 1 tsp salt (more to taste)

• ½ tsp pepper

• 1 tsp dried thyme or poultry seasoning

• 1 bay leaf

For the Dumplings

• 2 cups all-purpose flour

• 1 tbsp baking powder

• 1 tsp salt

• 4 tbsp cold butter, cut into small pieces

• ¾ cup milk

Optional: chopped parsley for garnish

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Instructions

1. Make the Broth

1. In a large pot, place the chicken, carrots, celery, onion, garlic, seasonings, and water or broth.

2. Bring to a boil, then reduce heat to a simmer.

3. Cook for 45–60 minutes, or until the chicken is tender and falling apart.

2. Shred the Chicken

1. Remove the chicken from the pot and let it cool.

2. Shred the meat into bite-size pieces, discarding skin and bones.

3. Return the chicken to the pot.

4. Keep the broth at a gentle simmer.

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3. Make the Dumplings

1. In a bowl, mix flour, baking powder, and salt.

2. Cut in the butter using a pastry cutter or your fingertips until the mixture resembles coarse crumbs.

3. Add milk and stir until a soft dough forms.

4. Do not overmix—this keeps the dumplings tender.

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4. Cook the Dumplings

1. Drop spoonfuls of dough directly into the simmering broth.

2. Cover the pot with a tight lid.

3. Simmer on low for 15 minutes, no peeking—the steam cooks the dumplings!

4. After 15 minutes, gently stir the soup and check the dumplings. They should be fluffy and cooked through.

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5. Serve

Ladle into big bowls and sprinkle with fresh parsley if desired.
Serve with crusty bread or biscuits for the ultimate comfort meal.

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Tips for Perfect Chicken & Dumplings

1. Don’t lift the lid while dumplings cook

Steam is key to getting fluffy dumplings—lifting the lid lets heat escape and can make them dense.

2. Use bone-in chicken

This gives your broth the rich, old-fashioned flavor that boneless meat can’t replicate.

3. Thicken the broth (optional)

If you prefer a creamier base, add:

• ½ cup heavy cream, or

• A slurry of 2 tbsp cornstarch + 2 tbsp water

4. Make flat dumplings instead

Roll dough thin, slice into strips, and drop into the broth for a “southern-style” version.

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Variations

Creamy Chicken & Dumplings

Add cream or evaporated milk for extra richness.

Herbed Dumplings

Add parsley, rosemary, or thyme to the dough.

Vegetable Boost

Add peas, corn, or extra carrots near the end of cooking.

Rotisserie Shortcut

Use a store-bought rotisserie chicken and premade broth—still delicious in a pinch!