Here’s a cozy and hearty recipe for Old-Fashioned Chicken and Dumplings — tender chicken, fluffy dumplings, and a rich, savory broth that tastes like comfort in a bowl.
🐔 Old-Fashioned Chicken and Dumplings
🥘 Ingredients
For the Chicken Stew:
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1 whole chicken (about 3–4 lbs), cut into pieces (or use 4–5 bone-in thighs/drumsticks)
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8 cups chicken broth
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1 onion, diced
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3 carrots, sliced
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2 celery stalks, sliced
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3 cloves garlic, minced
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2 bay leaves
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1 tsp dried thyme
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½ tsp black pepper
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Salt to taste
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2 tbsp butter
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2 tbsp flour (for thickening)
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Optional: ½ cup heavy cream or milk (for extra richness)
For the Dumplings:
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2 cups all-purpose flour
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1 tbsp baking powder
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½ tsp salt
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¾ cup milk
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4 tbsp butter, melted
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Optional: 1 tbsp chopped fresh parsley or thyme
🍲 Instructions
1. Make the Chicken Stew:
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In a large pot, combine the chicken, broth, onion, carrots, celery, garlic, bay leaves, thyme, salt, and pepper.
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Bring to a boil, then reduce heat and simmer, covered, for about 45 minutes, or until chicken is fully cooked and tender.
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Remove the chicken, shred or debone, and return meat to the pot. Discard bay leaves.
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In a small skillet, melt 2 tbsp butter and stir in 2 tbsp flour. Cook for 1–2 minutes to form a roux, then stir into the pot to thicken.
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(Optional) Stir in the cream or milk for a richer broth. Simmer on low while you make dumplings.
2. Make the Dumplings:
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In a bowl, mix flour, baking powder, salt, and herbs.
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Stir in milk and melted butter until just combined — do not overmix.
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Drop spoonfuls of dough (about 1 tbsp each) directly onto the simmering stew.
3. Cook the Dumplings:
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Cover the pot with a tight-fitting lid and simmer (no peeking!) for 15 minutes.
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Remove the lid and check dumplings for doneness — they should be fluffy and cooked through.
