Here’s a true old-fashioned Chicken and Dumplings recipe—comforting, hearty, and just like grandma used to make 🍲
Old-Fashioned Chicken and Dumplings
Ingredients (serves 4–6)
For the chicken & broth
- 1 whole chicken (3–4 lb), cut up
- 8 cups water or chicken broth
- 1 small onion, chopped
- 2 celery stalks, chopped
- 2 carrots, chopped
- 2 cloves garlic, minced
- 2 tbsp butter
- 1 tsp salt (or to taste)
- ½ tsp black pepper
For the dumplings
- 2 cups all-purpose flour
- 1 tbsp baking powder
- ½ tsp salt
- ¾ cup milk
- 2 tbsp butter, melted
Instructions
1. Cook the chicken
- Place chicken, water/broth, onion, celery, carrots, garlic, salt, and pepper in a large pot.
- Bring to a boil, then reduce to a gentle simmer.
- Cook 45–60 minutes until chicken is tender and falling off the bone.
- Remove chicken, let cool slightly, then shred meat. Discard skin and bones.
- Return shredded chicken to the pot. Stir in butter.
2. Make the dumplings
- In a bowl, whisk flour, baking powder, and salt.
- Stir in milk and melted butter just until combined (do not overmix).
3. Cook the dumplings
- Bring broth back to a gentle boil.
- Drop dumpling dough by spoonfuls into the simmering broth.
- Cover and simmer 15 minutes (do not lift lid).
- Uncover and cook 2–3 more minutes until dumplings are fluffy and cooked through.
4. Serve
- Taste and adjust seasoning.
- Serve hot with cracked black pepper.
Tips for Authentic Flavor
- Keep the broth simmering, not boiling, so dumplings stay tender.
- Don’t stir too much once dumplings are added.
- For thicker broth, mash a few dumplings or add a cornstarch slurry.
Variations
- Flat dumplings (Southern-style): Roll dough thin and cut into strips instead of dropping spoonfuls.
- Creamy version: Stir in ½ cup cream at the end.
- Slow cooker: Cook chicken first, then add dumplings during last hour.
If you want, I can also give you a Southern flat dumpling version, a shortcut using rotisserie chicken, or a thick creamy farmhouse style.
