Old Fashioned Chicken and Dumplings

Why You’ll Love This Recipe

Old Fashioned Chicken and Dumplings is the ultimate comfort food—rich, creamy, and soul-warming. Tender chicken simmers in a savory broth with fluffy, homemade dumplings that soak up all the flavor. This classic, from-scratch dish is perfect for cozy dinners, Sunday suppers, or whenever you need a nostalgic, satisfying meal.

ingredients

this Recipe

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the soup:
chicken (bone-in or boneless, preferably thighs or a whole chicken)
carrots (sliced)
celery (chopped)
onion (chopped)
garlic (minced)
chicken broth
bay leaf
thyme
salt
black pepper
butter or oil (for sautéing)
heavy cream or milk (optional, for added richness)

For the dumplings:
all-purpose flour
baking powder
salt
butter (cold and cubed)
milk

directions

In a large pot or Dutch oven, heat butter or oil over medium heat. Sauté onions, carrots, and celery until softened.

Add garlic and cook 1 minute more.

Place chicken in the pot, then add broth, bay leaf, thyme, salt, and pepper.

Bring to a boil, then reduce heat and simmer for 30–45 minutes until chicken is cooked through and tender.

Remove chicken, shred or chop it, and return to the pot. Discard bones and bay leaf.

Stir in cream or milk if using, and bring the soup back to a low simmer.

To make dumplings: In a bowl, whisk together flour, baking powder, and salt. Cut in cold butter until crumbly. Stir in milk until a soft dough forms.

Drop spoonfuls of dough into the simmering soup. Cover and cook for 15–20 minutes without lifting the lid, until dumplings are puffed and cooked through.

Serve hot and enjoy.

Servings and timing

This recipe serves 6–8.
Preparation time: 20 minutes
Cooking time: 1 hour
Total time: 1 hour 20 minutes

Variations

Use rotisserie chicken for a faster version.
Add peas, corn, or green beans for extra veggies.
Use biscuit dough for shortcut dumplings.
Add a pinch of poultry seasoning for extra depth.

storage/reheating

Store in an airtight container in the refrigerator for up to 4 days.
Reheat gently on the stove or in the microwave, adding broth if needed to loosen the soup.
Avoid freezing with dumplings, as they may become mushy—freeze the soup base separately.

FAQs

What kind of chicken is best?
Bone-in thighs or a whole chicken give the richest flavor, but any cooked chicken works.

Can I make the dumplings ahead of time?
No, they’re best made fresh just before cooking.

How do I know the dumplings are done?
They’ll be puffed, no longer doughy inside, and a toothpick should come out clean.

Can I make it in a slow cooker?
Yes, cook the soup first and add dumplings in the last hour on high.

Is this dish thick like stew?
It’s brothy with a slight creaminess—adjust thickness with cream or flour slurry if desired.

Can I make it dairy-free?
Yes, use oil instead of butter and skip the cream.

What if I don’t have fresh herbs?
Dried thyme or a poultry seasoning blend works well.

Do I have to cover the pot when cooking dumplings?
Yes—keep it covered to ensure fluffy, evenly cooked dumplings.

Can I double the recipe?
Yes, use a larger pot and space dumplings so they’re not overcrowded.

Are the dumplings chewy or soft?
They’re soft, fluffy, and tender—like biscuit tops simmered in savory broth.

Conclusion

Old Fashioned Chicken and Dumplings is a timeless, hearty dish that brings comfort and joy in every spoonful. With tender chicken, rich broth, and soft dumplings, this cozy meal is perfect for gathering around the table and savoring the warmth of home-cooked goodness.

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