Old-Fashioned Chicken and Dumplings

 

Old-Fashioned Chicken and Dumplings – The Cozy Classic Everyone Craves 

There’s something magical about a steaming bowl of chicken and dumplings on a chilly day. This dish isn’t just food—it’s a hug in a bowl. It’s the kind of recipe passed down through generations, bringing comfort to every spoonful. Whether you’re cooking for family, friends, or just yourself, this old-fashioned classic delivers tender chicken, fluffy dumplings, and a rich, savory broth that warms you from the inside out.

Why You’ll Love This Recipe

• Ultimate Comfort Food – Rich broth, tender chicken, and fluffy dumplings make the perfect trio.
• Old-Fashioned Flavor – Just like Grandma used to make.
• One-Pot Wonder – Easy cleanup and full of nutrients.
• Customizable – Add vegetables, herbs, or spices to suit your taste.
• Ingredients

For the Chicken & Broth:

• 1 whole chicken (about 4–5 lbs), cut into pieces
• 8 cups chicken stock (or water with bouillon cubes)
• 2 large carrots, peeled and diced
• 2 celery stalks, diced
• 1 large onion, chopped
• 3 cloves garlic, minced
• 2 bay leaves
• 1 tsp dried thyme (or 3 fresh sprigs)
• Salt & pepper, to taste

For the Dumplings:

• 2 cups all-purpose flour
• 1 tbsp baking powder
• 1 tsp salt
• 1/4 tsp baking soda
• 3 tbsp cold butter, cubed
• 1 cup buttermilk

For the Finishing Touch:

• 1/2 cup heavy cream (optional, for a richer broth)
• 2 tbsp fresh parsley, chopped
• Extra pepper for serving
• Step-by-Step Instructions

Step 1: Prepare the Chicken and Broth

1. In a large Dutch oven or heavy pot, place the chicken pieces and cover with chicken stock.
2. Add carrots, celery, onion, garlic, bay leaves, thyme, salt, and pepper.
3. Bring to a boil over medium-high heat, then reduce to low and simmer for 45–60 minutes, until the chicken is fully cooked and tender.
4. Skim any foam that rises to the surface for a clearer broth.
5. Step 2: Shred the Chicken

1. Remove chicken pieces from the pot and let them cool slightly.
2. Discard skin and bones, then shred the meat into bite-sized pieces.
3. Return the shredded chicken to the pot.
4. Step 3: Make the Dumpling Dough

1. In a large bowl, whisk together flour, baking powder, salt, and baking soda.
2. Cut in the cold butter using a pastry cutter or fork until the mixture resembles coarse crumbs.
3. Pour in the buttermilk and stir gently until a sticky dough forms—don’t overmix.
4. Step 4: Cook the Dumplings

1. Bring the broth back to a gentle simmer.
2. Using a spoon, drop spoonfuls of dough onto the surface of the simmering broth.
3. Cover the pot with a tight-fitting lid and do not lift for 15 minutes—this ensures fluffy dumplings.
4. Step 5: Final Touch

1. Stir in heavy cream (if using) for a creamier broth.
2. Sprinkle with fresh parsley and add more pepper to taste.
3. Serve hot with a side of crusty bread or a fresh garden salad.
4. Pro Tips for Perfect Chicken and Dumplings

• Don’t Peek! When cooking dumplings, keep the lid on to trap steam.
• Use Fresh Herbs – Rosemary, thyme, or parsley can elevate the flavor.
• Thicker Broth? Mix 2 tbsp flour with 1/4 cup water and stir in before adding dumplings.
• Leftovers – Store in the fridge for up to 3 days or freeze for 2 months.
• Serving Suggestions

Pair your old-fashioned chicken and dumplings with:

• Freshly baked biscuits
• Buttered corn on the cob
• A crisp Caesar salad
• Sweet iced tea or fresh lemonade
• Nutrition (Per Serving) (approximate)

• Calories: 420
• Protein: 28g
• Carbs: 35g
• Fat: 16g
• Fiber: 2g