Old-Fashioned Chicken and Dumplings

Old-Fashioned Chicken and Dumplings is the ultimate comfort food that takes you back to simpler times. This classic dish combines tender chicken, hearty vegetables, and fluffy dumplings in a rich, savory broth. It’s a one-pot meal that warms the soul and fills the kitchen with an inviting aroma. Whether you’re craving a cozy dinner on a chilly night or want to impress your family with a timeless recipe, this dish ticks all the boxes. Let’s dive into why this recipe is reliable and how to make it perfectly every time.

Why This Recipe Is Reliable

This Old-Fashioned Chicken and Dumplings recipe is a tried-and-true classic that uses simple, wholesome ingredients to create a deeply satisfying dish. The method of cooking the whole chicken in a flavorful broth ensures both juicy chicken meat and a rich base for the dumplings to soak up. The dumplings themselves are tender and pillowy, made from a buttermilk dough with a hint of baking soda to give them just the right texture. By following this recipe step-by-step, you can count on consistent results that bring the nostalgic taste of home-cooked comfort food to your table.

What Goes Into Old-Fashioned Chicken and Dumplings

• 1 (3-pound) whole chicken: The star ingredient. Cooking the whole chicken adds depth to the broth and provides tender meat.
• 2 celery stalks, chopped: Adds a mild, aromatic flavor and crunch to the broth.
• 2 medium carrots, peeled and chopped: Brings natural sweetness and color.
• 1/2 medium onion, chopped: Essential for a savory base and enhancing broth complexity.
• 2 quarts water: The cooking liquid that transforms into a rich chicken broth.
• 1 bay leaf: Adds a subtle earthy aroma that rounds out the flavor.
• 2 1/2 teaspoons salt, divided: Balances and enhances all the flavors.
• 3/4 teaspoon black pepper: A mild heat that complements the savory notes.
• 2 cups all-purpose flour: The main structure for the dumplings.
• 1/2 teaspoon baking soda: Reacts with the buttermilk for light, fluffy dumplings.
• 3 tablespoons vegetable shortening: Adds tenderness and moisture to the dumplings.
• 3/4 cup buttermilk: Provides tang and moisture, activating the baking soda.

Gear Checklist

• Large stockpot: For simmering the chicken and making the broth.
• Mixing bowl: To prepare the dumpling dough.
• Measuring cups and spoons: Precise measurement of ingredients is key.
• Slotted spoon or tongs: For removing the chicken from the pot.
• Wooden spoon: To stir the dumplings gently in the broth.
• Knife and cutting board: To chop vegetables.

From Start to Finish: Old-Fashioned Chicken and Dumplings

Step 1: Prepare the Broth

Place the whole chicken in a large stockpot and add the chopped celery, carrots, onion, bay leaf, and 2 quarts of water. Add 2 teaspoons of salt and the black pepper. Bring to a boil over high heat, then reduce to a simmer. Skim off any foam that forms on the surface during the first 10 minutes to keep the broth clear. Simmer gently for about 1 hour, or until the chicken is cooked through and tender.

Step 2: Make the Dumpling Dough

While the chicken cooks, combine the flour, baking soda, and remaining 1/2 teaspoon salt in a mixing bowl. Add the vegetable shortening and cut it into the flour mixture until it resembles coarse crumbs. Pour in the buttermilk and stir just until the dough comes together. Avoid overmixing to keep the dumplings light.

Step 3: Remove Chicken and Strain Broth

Using a slotted spoon or tongs, carefully remove the chicken from the pot and set aside to cool. Strain the broth through a fine mesh sieve to remove the vegetables and bay leaf, returning the clear broth to the pot. Adjust seasoning to taste.

Step 4: Shred the Chicken

Once the chicken is cool enough to handle, remove the skin and bones. Shred the meat into bite-sized pieces and set aside.

Step 5: Cook the Dumplings

Bring the broth back to a gentle simmer over medium-low heat. Drop spoonfuls of the dumpling dough into the simmering broth, making small dumplings about the size of a walnut. Cover the pot and cook for 15-20 minutes without lifting the lid, allowing the dumplings to steam and puff up.

Step 6: Combine and Serve

Once the dumplings are cooked through and fluffy, stir the shredded chicken back into the pot. Heat everything through for a few minutes. Serve your Old-Fashioned Chicken and Dumplings hot, preferably with a side of crusty bread or steamed greens for a complete meal.

Flavor-Forward Alternatives

• Add fresh thyme or rosemary to the broth for an herby twist.
• Swap out vegetable shortening for butter in the dumplings for a richer flavor.
• Stir in some minced garlic with the vegetables for added depth.
• Mix in peas or corn with the chicken for a pop of color and sweetness.
• Try using Slow Cooker Butter Chicken spices for a fusion take on the broth.

Learn from These Mistakes

• Not skimming the foam from the broth can result in a cloudy, less flavorful soup.
• Overmixing the dumpling dough makes them dense and tough.
• Cooking dumplings at a rolling boil causes them to fall apart; a gentle simmer is best.
• Removing the chicken too early can lead to dry meat; ensure it’s fully cooked and tender.

Cooling, Storing & Rewarming

Allow your Old-Fashioned Chicken and Dumplings to cool to room temperature before storing. Transfer leftovers to an airtight container and refrigerate for up to 3 days or freeze for up to 3 months. When reheating, warm gently on the stovetop over low heat, stirring occasionally to prevent the dumplings from sticking or breaking apart. Add a splash of water or broth if the soup thickens too much during storage.

Ask & Learn

Can I use chicken thighs instead of a whole chicken?

Absolutely! Boneless, skinless chicken thighs work well for this recipe. They cook faster and stay moist, but you’ll miss the rich flavor that simmers out from the bones of a whole chicken. You can add chicken broth to compensate for flavor if you go this route.

What’s the best way to make sure dumplings don’t stick together?

Drop the dumpling dough into gently simmering broth with enough space between each spoonful. Stirring minimally and only once after adding the dumplings will help keep them separate and fluffy.

Can I make the dumplings gluten-free?

Yes, but it requires some experimentation. Use a gluten-free all-purpose flour blend designed for baking and add a binder like xanthan gum if it’s not included. Keep in mind the texture will differ slightly from traditional dumplings.

What if I don’t have buttermilk on hand?

You can make a quick buttermilk substitute by adding 1 tablespoon of lemon juice or white vinegar to 3/4 cup of milk. Let it sit for 5-10 minutes before using. This mimics the acidity and tang of buttermilk needed for the dumplings.

Keep Cooking

• Explore more comforting chicken dishes like Cheesy Chicken Broccoli Stuffed Shells for a cheesy, crowd-pleasing meal.
• Try other slow cooker recipes such as the flavorful Slow Cooker Butter Chicken for an effortless dinner option.
• Master homemade dumplings with other recipes using similar dough techniques for variety.
• Experiment with vegetable-packed broths to add nutrition and color to your soups.

See You at the Table

There’s nothing quite like a bowl of Old-Fashioned Chicken and Dumplings to bring warmth and comfort to your home. This recipe invites you to slow down, savor every bite, and share a timeless meal with loved ones. From the tender chicken to the fluffy dumplings bathed in rich broth, every spoonful is a hug in a bowl. So gather your ingredients, roll up your sleeves, and create a dish that tastes like tradition and love. Your next favorite dinner awaits!

Share on Pinterest