There's nothing quite like a warm bowl of Old Fashioned Chicken and Dumplings to bring comfort on a chilly day. This dish is the ultimate Southern comfort food—tender, juicy chicken simmered in a rich, creamy broth with fluffy, homemade dumplings soaking up all that delicious goodness. It’s like a warm hug in a bowl, perfect for family dinners, lazy Sundays, or anytime you need a little nostalgic, home-cooked love.
Old Fashioned Chicken and Dumplings
Prep Time 20 minutes mins
Cook Time 1 hour hr 10 minutes mins
Total Time 1 hour hr 30 minutes mins
Course Main Course
Cuisine American
For the Chicken and Broth
- 1 whole chicken about 4 lbs, cut into pieces
- 8 cups chicken broth
- 2 carrots diced
- 2 celery stalks diced
- 1 small onion chopped
- 3 cloves garlic minced
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon dried thyme
- 1 bay leaf
- ½ cup heavy cream optional, for a creamier broth
For the Dumplings
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- ½ teaspoon baking soda
- ¾ cup buttermilk
- 3 tablespoons butter melted
Make the Broth
In a large Dutch oven, add the chicken, broth, carrots, celery, onion, garlic, salt, pepper, thyme, and bay leaf.
Bring to a boil over medium-high heat, then reduce to a simmer. Cover and cook for about 45 minutes, or until the chicken is tender and easily falls off the bone.
Remove the chicken and let it cool slightly. Shred the meat, discarding the bones and skin.
Return the shredded chicken to the pot. Stir in the heavy cream if using.
Make the Dumplings
In a mixing bowl, whisk together flour, baking powder, salt, and baking soda.
Stir in buttermilk and melted butter until just combined. The dough should be soft but not too sticky.
For drop dumplings: Scoop spoonful of dough and drop them directly into the simmering broth.
For rolled dumplings: Roll the dough out to about ¼-inch thickness, then cut into squares before adding to the broth.
Cook the Dumplings
Cover the pot and let the dumplings cook for about 15 minutes over low heat, without stirring. This allows them to steam and become light and fluffy.
Check for doneness by cutting a dumpling in half—if it’s cooked through, you’re good to go!
Serve and Enjoy
Remove the bay leaf, ladle the chicken and dumplings into bowls, and enjoy this cozy, heartwarming dish.
Pairings
- Drink: A glass of Chardonnay or sweet tea
- Side Dish: Buttery cornbread or a simple green salad
- Dessert: Classic peach cobbler or warm apple pie
FAQs
1. Can I use boneless, skinless chicken?
Yes! If you're short on time, boneless skinless thighs or breasts work fine. Thighs will add more flavor and tenderness.
2. How do I make the broth even richer?
For extra depth, use homemade chicken stock and let the broth simmer longer. Adding a splash of cream makes it extra luscious.
3. Can I make this ahead of time?
Absolutely! The broth can be made a day in advance and reheated. Just add fresh dumplings when you're ready to serve.
4. Can I freeze leftovers?
Yes, but the dumplings may get a little soft when reheated. If freezing, consider making the dumplings fresh when serving.
