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Old-Fashioned Chicken and Dumplings Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.2 from 66 reviews
  • Author: Kimberly
  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Total Time: 60 minutes
  • Yield: 6 servings
  • Category: Soup
  • Method: Stovetop
  • Cuisine: American

Description

This Old-Fashioned Chicken and Dumplings recipe is a comforting classic that combines tender chicken, flavorful vegetables, and fluffy dumplings simmered together in a rich homemade broth. Perfect for a cozy family meal, the dish features a hearty soup base with aromatic herbs and soft, pillowy dumplings that soak up the delicious flavors.

Ingredients

Soup Base Ingredients

  • 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)

Dumplings Ingredients

  • 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

Garnish

  • 1 tablespoon fresh parsley, chopped (optional)

Instructions

  1. Cook the Chicken: In a large pot or Dutch oven, heat the olive oil over medium heat. Add the chicken breasts or thighs and cook for about 6-8 minutes per side until browned. Remove the chicken and set aside.
  2. Make the Soup Base: In the same pot, add the chopped onion, carrots, and celery. Sauté for 5-7 minutes, or until the vegetables begin to soften. Add the minced garlic and cook for another 1 minute, until fragrant.
  3. Add Broth and Herbs: Pour in the chicken broth, add the thyme, rosemary, bay leaves, salt, and pepper. Stir everything together, then return the chicken to the pot.
  4. Simmer the Soup: Bring the mixture to a boil, reduce heat to low, and simmer for about 20 minutes, or until the chicken is fully cooked.
  5. Shred the Chicken: Remove the chicken from the pot and shred it using two forks. Return the shredded chicken to the pot and stir to combine.
  6. Prepare the Dumpling Dough: In a medium bowl, whisk together the flour, baking powder, salt, garlic powder, and dried parsley. In a separate bowl, mix the milk, melted butter, and egg until well combined. Pour the wet ingredients into the dry ingredients and stir just until combined. The dough should be thick.
  7. Add Dumplings to Soup: Drop spoonfuls of the dumpling dough onto the simmering soup. Make sure they are spread out evenly across the surface of the soup.
  8. Cook the Dumplings: Cover the pot and simmer for another 15-20 minutes, or until the dumplings are puffed up and cooked through. Do not lift the lid during cooking, as this may cause the dumplings to deflate.
  9. Finish and Serve: Stir in the heavy cream (if using) for a creamier soup. Garnish with fresh parsley if desired. Serve hot and enjoy!

Notes

  • Use bone-in, skinless chicken for the most flavorful broth.
  • Do not lift the lid while dumplings are cooking to prevent deflation.
  • Heavy cream is optional but adds richness and creaminess to the soup.
  • Fresh herbs like parsley can be added for garnish and extra flavor.
  • Leftovers store well in the refrigerator for up to 3 days.

Find it online: https://slsrecipes.com/old-fashioned-chicken-and-dumplings-recipe/