Description
This Old-Fashioned Chicken and Dumplings recipe offers a comforting, hearty dish featuring tender chicken simmered in a flavorful broth with fresh vegetables and herb-infused fluffy dumplings. Perfect for a cozy family meal, it combines classic Southern-style cooking with a creamy finish for extra richness.
Ingredients
For the Chicken and Soup Base
- 1 lb bone-in, skinless chicken breasts or thighs
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 carrots, peeled and chopped
- 2 celery stalks, chopped
- 3 cloves garlic, minced
- 6 cups chicken broth
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 2 bay leaves
- Salt and pepper to taste
- 1/2 cup heavy cream (optional, for extra richness)
For the Dumplings
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon salt
- 1 teaspoon garlic powder (optional)
- 1 teaspoon dried parsley (optional)
- 1/2 cup milk
- 1/4 cup unsalted butter, melted
- 1 large egg
For Garnish
- 1 tablespoon fresh parsley, chopped (optional)
Instructions
- Cook the Chicken: In a large pot or Dutch oven, heat the olive oil over medium heat to prepare for cooking the chicken.
- Brown the Chicken: Add the chicken breasts or thighs and cook for about 6-8 minutes per side until nicely browned. Remove the chicken and set it aside for later use.
- Make the Soup Base: In the same pot, add the chopped onion, carrots, and celery. Sauté the vegetables for 5-7 minutes, until they start to soften. Then add the minced garlic and cook for an additional minute until fragrant.
- Add Broth and Herbs: Pour in the chicken broth and add dried thyme, rosemary, bay leaves, salt, and pepper. Stir well, then return the browned chicken to the pot.
- Simmer the Soup: Bring the mixture to a boil, then reduce the heat to low and let it simmer for about 20 minutes, or until the chicken is fully cooked.
- Shred the Chicken: Remove the chicken from the pot and shred it carefully using two forks. Return the shredded chicken to the pot and stir to incorporate it into the broth.
- Prepare Dumpling Dry Mix: In a medium bowl, whisk together the flour, baking powder, salt, garlic powder, and dried parsley to create the dry ingredients for the dumplings.
- Mix Wet Dumpling Ingredients: In a separate bowl, combine the milk, melted butter, and egg, mixing until well blended.
- Form the Dumpling Dough: Pour the wet mixture into the dry ingredients and stir gently just until combined. The dough should be thick and slightly sticky.
- Add Dumplings to Soup: Drop spoonfuls of the dumpling dough evenly across the surface of the simmering soup, spacing them out carefully.
- Cook Dumplings: Cover the pot with a lid and simmer the soup for 15-20 minutes, until the dumplings puff up and are fully cooked through. Avoid lifting the lid to prevent dumplings from deflating.
- Finish with Cream: Stir in the optional heavy cream to add extra richness and creaminess to the soup.
- Garnish and Serve: Sprinkle freshly chopped parsley over the soup if desired. Serve the old-fashioned chicken and dumplings hot and enjoy the comforting meal.
Notes
- Use bone-in chicken for deeper flavor in the broth, but skinless to keep the soup lighter.
- Heavy cream is optional but adds a lovely richness; omit for a lighter version.
- Do not lift the lid while dumplings are cooking to ensure they rise properly.
- For a thicker broth, reduce the chicken broth slightly before adding dumplings.
- Fresh herbs can be substituted for dried, adjusting quantity accordingly (typically triple the amount).
