Old Fashioned Chicken and Dumplings
on Sep 25, 2024
Old Fashioned Chicken and Dumplings are so easy to make. We combine chicken with homemade dumplings in a tasty broth along with tender juicy chicken for a busy weeknight meal.
During the fall and winter months, we all crave comfort foods. Old-Fashioned Chicken and Dumplings ranks in the top for one of the BEST comfort food meals. It’s perfect for dinner on a cool or cold day.
If you are looking for other comfort food recipes, try our Chicken and Biscuits or an Easy Chicken Pot Pie Casserole.
This Chicken and Homemade Dumplings Recipe is very nostalgic. It’s an easy recipe with basic flavors, just like my grandma use to make. There’s something about the way women in the 50’s and 60’s cooked. Their recipes were great but they lacked a ton of flavor and ingredients. This recipe is one that even the pickiest of eaters will enjoy.
For grandmas recipe, she made homemade dumplings for Chicken and Dumplings. These are flat dumplings, not doughy balls like you would see in your Chicken and Dumplings at Cracker Barrel. The flat from scratch dumpling soaks up a ton of the flavor from the broth.
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There is no need to feel intimidated by making this dumpling recipe for chicken and dumplings. The homestyle dumplings themselves only require 4 basic ingredients. They are made in one bowl in just a few minutes of time.
Old Fashioned Chicken and Dumplings Ingredients
Classic recipes like our Old Fashioned Chicken and Dumplings usually call for plenty of staple ingredients. If you do a lot of home cooking, you’ll have these fridge and pantry staples on hand- and everyone’s got some leftover chicken sitting around! Here’s all you’re going to need:
- Chicken – We used raw chicken breast and boiled it for this recipe. Of course, you’re more than welcome to use whatever leftover chicken you have on hand. A store-bought Rotisserie Chicken will work wonderfully to save time. You can also make up some Air Fryer Chicken Breasts or go with Baked Chicken Breast instead. If you would prefer using dark meat like chicken thighs, go ahead and use those.
- Onion – Just your usual white or yellow onion. Skip purple or red onions this time around. You can skip the onion (kid friendly) if you prefer but, it does add additional flavor.
- Chicken Broth – Store-bought is fine, but if you have any homemade chicken broth feel free to use that too!
- Flour – All-purpose flour will work here.
- Baking Powder – Don’t mix this up with baking soda! And, FRESH is best!
- Butter – Keep in the fridge until you’re ready to use. We want it cold.
- Milk – We went with whole milk, but you could get away with most of your favorite dairy and nondairy milks.
You’re also more than welcome to add in anything extra. Maybe add a bag or two of frozen veggies like celery or peas and carrots? Add a bit of garlic along with the onion- see what ingredients you like! As mentioned, this recipe is one that is quite basic. Salt and pepper will add more flavor.
See recipe card for quantities.
How to make Chicken and Dumplings
Whipping up these Old Fashioned Chicken and Dumplings is going to be quick and easy, even if you’re boiling chicken like us. We’ll make sure we go over everything- even showing you how to make dumplings for chicken and dumplings! Once you’ve got your ingredients ready, here’s what you’ll do:
- Optionally season and saute chicken and onions in a pot or dutch oven before adding chicken broth. Boil over medium-high heat, reduce to a simmer over medium/medium-low heat, and then cover and cook until chicken reaches 165 degrees internal temperature– about 15 minutes. Remove chicken from the pot, let rest 5-10 minutes, and shred to pieces with a pair of forks.
- Set chicken aside and, to a large bowl, add flour and baking powder. Use a whisk to combine.
- Cut butter into smaller pieces and add to dry ingredients while still cold. Use a fork or dough blender/pastry cutter to work the butter into the dry ingredients.
- Once flour-butter mixture is pebbly, add in milk. Stir to combine into a dumpling dough.
- Dust countertop or cutting board with flour before pouring dough out. Dust with extra flour before rolling out to around 1/4″ thickness.
- Using a sharp knife or pizza cutter, cut dumpling dough sheet into squares.
- At this point, add the homemade dumplings one at a time to the pot of broth.
- Let dumplings boil for 10-15 minutes to cook through– taste test to see if it still tastes raw or doughy. Add chicken and any other add-ins, reduce to a simmer, and let warm through. Serve warm and enjoy!
Storage / Freezing
Storage: Leftover Chicken & Dumplings can taste just as good as fresh, so you’ll want to save what’s left! Let cool completely before transferring to a ziploc bag or resealable container. Keep in the fridge for 3-5 days: reheat with a splash of water or chicken broth for best results.
Freezing: If you’re aiming for long-term storage, you’ll want to keep your Old Fashioned Chicken with Dumplings frozen. Like before, let cool completely before pouring into ziploc freezer bags, squeezing out excess air, and sealing shut. Keep in the freezer for 3-4 months- let thaw and reheat on the stovetop for best results.
Tips for the BEST Southern Style Chicken and Dumplings
For the BEST Southern Style Chicken and Dumplings, do not skip the homemade dumplings recipe. They are so easy and so much better than store-bought canned dough.
Other Comfort Food Recipes
Looking for other Comfort Food recipes? Try these:
Other Soup & Stew Recipes
Are you curious as to what to serve with Chicken and Dumplings? I like to serve ours with a House Salad or Butter Swim Biscuits (perfect for dunking in the gravy).
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Old Fashioned Chicken and Dumplings
Ingredients
- 64 oz Chicken Broth
- 1 Onion, finely diced
- 3 Chicken Breasts
- 2 cup Flour
- 1/2 tsp Baking Powder
- 2 tbsp Butter, cold
- 1 cup Milk
- Salt and Pepper, to taste
Instructions
- Put chicken and onions in a pot with chicken broth.
- Bring to a boil over medium high heat then simmer about 15 minutes until chicken is 165 internal temp.
- Remove chicken from the broth and shred with 2 forks. Set aside.
- In a bowl, whisk together flour and baking powder.
- Cut butter into smaller pieces and add to dry ingredients while still cold. Use a fork or dough blender/pastry cutter to work the butter into the dry ingredients.
- Stir in milk until combined.
- Dust countertop or cutting board with flour before turning dough out. Dust with extra flour before rolling out to around 1/4″ thickness.
- Add more flour as needed to keep it from sticking underneath or to your rolling pin.
- Using a knife or a pizza cutter, cut your dough into squares.
- Bring broth back up to a boil over medium high heat.
- Add dumplings, one at a time, to the broth. If the stick to the board, dust with flour to loosen.
- Stir occasionally while adding the dumplings.
- Allow dumplings to cook for about 10-15 minutes. Taste one to make sure it is not too doughy.
- Lower heat to medium and add in shredded chicken. Simmer for several minutes to allow chicken to warm through.
Notes
Nutrition
