Old Fashioned Chicken and Dumplings

Chicken and dumplings is the ultimate comfort food.

In this recipe, a whole chicken is simmered to create tender meat and a flavorful broth. Dumplings, made with pantry ingredients, are simmered in the broth until plump and tender.

This meal is easy to make from scratch and will be requested again and again.

close up of easy Old Fashioned Chicken and Dumplings in bowls

Flavor: The flavor is savory with broth and herbs—very homey flavors similar to chicken soup or pot pie.
Difficulty: This recipe is relatively easy but it does take time to prepare. Most of the time is hands off as the chicken simmers.
Dumplings: There are different types of dumplings and while these are rolled out and look somewhat like noodles, the texture (and ingredients) is different—they’re more pillowy than noodles.
Time Saving Tip: This recipe is made with awhole chicken to make the meat and broth. You can save time by using boxed chicken broth and cooked rotisserie chicken.

Ingredients Tips For Chicken and Dumplings

The Broth

This is a simple broth made with a whole chicken and vegetables. Onions and carrots add flavor. Use a large onion and leave the skin on to add extra color to the broth. You can add your favorite herbs, such as bay leaf, a pinch of poultry seasoning, and fresh parsley.

We like to eat the veggies as a side dish but feel free to chop the carrots & celery and add them back into your broth.

How to Make Dumplings

This chicken and dumplings recipe uses homemade dumplings, which are easy to make with basic ingredients. Flour, shortening, milk, baking powder, and salt are combined to make the dumplings.

Simply mix and roll, I use a pizza cutter to cut the dumplings.

How To Make Chicken and Dumplings

This is a quick overview of the steps in this chicken and dumpling recipe. Find the detailed recipe below!

Make the broth: Cut the chicken and add all the ingredients to a large pot. Simmer.
Make the dumplings: Stir the ingredients in a bowl, roll the dough, and cut the dumplings (recipe below).
Debone chicken: Remove chicken from the broth. Discard the bones and skin and chop the meat.
Cook dumplings: Add dumplings to broth and simmer.
Serve: Add the chicken to the broth.

The dumplings do not have to be perfectly cut, ensure the dough is rolled to about 1/8-inch thick for the perfect consistency.
If you’d like to thicken the broth, mix equal parts water and cornstarch in a small bowl. After the dumplings are cooked, add the mixture a little bit at a time until the broth has reached the desired consistency.
Store leftovers in an airtight container in the refrigerator for up to 4 days.
The dumplings should not be frozen in the broth. You can freeze the broth and dumplings separately; the texture of the dumplings will soften slightly, but they’re still delicious. Store in the freezer up to 4 months.
Thaw in the refrigerator overnight and heat on the stovetop or in the microwave.

More Cozy Chicken Recipes

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Chicken and Dumplings

This old fashioned chicken and dumplings recipe is a family favorite meal that is comforting and delicious.

Prep Time 30 minutes

Cook Time 1 hour 15 minutes

Total Time 1 hour 45 minutes

Cook ModePrevent your screen from going dark

In a large soup pot, combine the chicken, onion, carrots, and celery. Add salt to taste (about ½ teaspoon).
Add chicken broth. Bring to a boil, reduce heat, and simmer covered for 45-60 minutes or until the chicken is tender and cooked through. While the broth is simmering, prepare dumplings below.
Remove chicken and vegetables from the broth. Discard skin and bones and chop remaining chicken, set aside.
Gently add dumplings to broth. Simmer for 15-20 minutes or until tender.
Stir chicken (and vegetables if desired) into the broth and cook about 2-3 minutes or until heated through.

To Make the Dumplings

Combine flour, baking powder, salt, and shortening with a fork until shortening is mixed in.
Add milk a little at a time and mix until combined (you may not need all of it, you want a soft but not sticky dough).
Knead a few times on a floured surface until dough is smooth.
Generously flour your surface and roll the dough out to ⅛-inch thick. Using a sharp knife or a pizza cutter, cut the dough into 1-inch x 2-inch strips. Flour generously to avoid sticking.
Cook in broth as directed above.

Chicken: *The whole chicken can be replaced with 3 pounds of bone-in chicken thighs.
Vegetables: Carrots and celery can be served on the side or chopped and added to the broth along with the chicken. If adding to the broth, frozen peas can be added.
Seasonings: While I’ve kept the seasonings simple, any of the following can be added to the broth: ¾ teaspoon poultry seasoning, ½ teaspoon dried thyme leaves, ¼ teaspoon ground sage.
Store leftovers in an airtight container in the refrigerator for up to 4 days.

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Main Course

Cuisine American

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