This recipe is the sort of thing you lean on when you want a meal that feels like home. It’s unfussy, forgiving, and built around slow-simmered flavor: a whole chicken, simple vegetables, and pillowy dumplings made from a tender buttermilk dough. No tricks—just technique and patience.

I write this because I still reach for it on nights when the week has been long and I want to feed a crowd without fuss. You can follow the directions exactly and get a reliably comforting pot, or use the notes below to tweak timing and seasoning to your taste. Either way, you’ll end up with a bowl that warms you from the inside out.

Read through the ingredients and the step-by-step exactly as provided, then use the subsequent sections for practical tips, equipment, common mistakes, and ways to adapt the recipe. This is exactly the Old-Fashioned Chicken and Dumplings my family asks for—simple, sturdy, and honest.

Ingredients

1 (3-pound) whole chicken — the backbone of the broth and meat for the stew; using a whole bird gives deeper flavor than pieces.
2 celery stalks, chopped — adds aromatic base and classic mirepoix flavor.
2 medium carrots, peeled and chopped — brings sweetness and color to the broth.
1/2 medium onion, chopped — aromatic foundation; use yellow or sweet onion for best results.
2 quarts water — the liquid to simmer the chicken; it becomes your clear, flavorful broth.
1 bay leaf — subtle herbal note that complements the chicken without overpowering.
2 1/2 teaspoons salt, divided — seasoning for both the broth and the dumplings; divided so you can build seasoning in stages.
3/4 teaspoon black pepper — warming spice for the broth; add more at the table if you like it peppery.
2 cups all-purpose flour — base for the dumplings; gives structure and a comforting, doughy texture.
1/2 teaspoon baking soda — gentle leavener to lighten the dumplings a bit.
3 tablespoons vegetable shortening — provides tenderness and a slightly flaky texture in the dumplings.
3/4 cup buttermilk — hydrates the dough and adds tenderness and slight tang that improves flavor.

What You’ll Gather

Before you start, gather your ingredients and clear a workspace. You’ll need a large Dutch oven or heavy pot to simmer the chicken and cook the dumplings. A cutting board, chef’s knife, measuring cups, and a pastry blender (or your fingers) for cutting in the shortening will keep the process smooth. Have a plate ready for the chicken when it comes out of the broth, and a lightly floured surface or board to roll and cut the dumpling dough.

Organization speeds this recipe up: chop the vegetables to similar sizes so they cook evenly, measure the flour and baking soda into a bowl ahead of time, and have the buttermilk chilled. Those small preparations keep the active work focused on shaping dumplings and bringing the broth to a boil at the right moments.

Mastering Old-Fashioned Chicken and Dumplings: How-To

Place the whole chicken, chopped celery, chopped carrots, chopped onion, and 2 teaspoons of the salt in a Dutch oven. Add the 2 quarts water and the bay leaf.
Bring the pot to a boil over high heat. Reduce heat to medium-low, cover, and simmer for 1 hour.
Using tongs or a large spoon, remove the chicken from the pot and set it on a plate. Let it cool 15 minutes.
Remove and discard the skin and bones, and shred the chicken into bite-sized pieces. Set the shredded chicken aside.
Add the black pepper to the pot of broth and bring the broth to a boil.
While the broth is coming to a boil, combine the flour, baking soda, and the remaining 1/2 teaspoon salt in a large bowl.
Use a pastry blender or your fingers to cut the vegetable shortening into the flour mixture until it resembles coarse meal.
Stir in the buttermilk until the dry ingredients are just moistened and a soft dough forms. Turn the dough onto a lightly floured surface.
Knead the dough 4 to 5 times, then roll it out to a 1/2-inch thickness. Pinch off pieces about 1 1/2 inches each and drop them into the boiling broth.
Reduce the heat to medium-low, cover, and simmer the dumplings for 8 to 10 minutes, until cooked through. Stir the shredded chicken into the pot, heat until warmed through, and serve.

Why This Recipe Works

There are three interlocking parts that make this version reliable. First, simmering a whole chicken with simple aromatics extracts maximum flavor and body into the broth—bones and skin contribute collagen and mouthfeel you can’t get from boneless breasts. Second, the dumpling dough is intentionally simple: flour, a tiny bit of baking soda, and fat cut in until coarse. That structure, combined with buttermilk, yields dumplings that are tender but hold together during poaching. Third, cooking the dumplings directly in the boiling broth steams and sets them while also slightly thickening the liquid, leaving you with both a hearty stew and soft dumplings.

The divided salt is important: some seasons the broth from the start, and a small portion is left to season the dough so the dumplings themselves aren’t bland. Using vegetable shortening gives a neutral flavor and a slightly flaky texture—if you substitute butter, the dumplings will brown and taste richer, but shortening is traditional here for its consistency.

Low-Carb/Keto Alternatives

If you’re cutting carbs, traditional dumplings won’t fit, but there are practical swaps:

Drop-in cauliflower “dumplings”: pulse cauliflower rice, squeeze dry, bind with egg and a little almond flour to form small dumpling-like bits. They won’t be the same texture, but they’re hearty and absorb broth well.
Use shredded cabbage or collard ribbons blanched briefly and folded into the stew as a dumpling stand-in to add bulk without flour.
Keep the broth and chicken intact—those are already keto-friendly—and increase vegetables like mushrooms and greens for volume.

Tools & Equipment Needed

Dutch oven or large heavy-bottomed pot — for simmering the chicken and cooking dumplings.
Tongs or large slotted spoon — to remove the hot chicken without splashing.
Pastry blender or clean fingers — to cut the shortening into the flour.
Large mixing bowl — for combining the dry ingredients and bringing the dough together.
Rolling pin and lightly floured surface — for rolling and cutting dumplings to 1/2-inch thickness.
Measuring cups and spoons — accurate measurements keep dough texture consistent.
Sharp knife and cutting board — for chopping the vegetables and carving the meat.

Mistakes Even Pros Make

Boiling the chicken too aggressively. A rolling boil breaks down the meat too fast and can cloud the broth; maintain a gentle simmer after bringing to a boil.
Overworking the dumpling dough. Kneading more than 4–5 times develops gluten and yields tough dumplings; keep it brief.
Adding dumplings to a low temp. They need the broth at a full boil to set properly into the center; add them when the broth is boiling, then reduce heat for the simmer.
Skipping the resting time for the chicken. Let it cool 15 minutes before shredding to make handling safer and shredding easier.
Cooking dumplings too long. Overcooked dumplings can fall apart; follow the 8–10 minute guideline and check one to confirm doneness.

Customize for Your Needs

This recipe is forgiving, which makes it great for variations:

For more vegetables: add peas or sliced mushrooms in the last 5 minutes of cooking so they stay bright and tender.
For richer broth: roast the whole chicken in a hot oven for 15–20 minutes before simmering to deepen flavor, then proceed as directed.
For a lighter version: use chicken breasts, but note the broth will be less rich. You can add a Parmesan rind while simmering to boost umami (remove before serving).
Make the dumplings herbier: fold a tablespoon of chopped fresh parsley or chives into the dough for a fresh lift.
Gluten-free option: experiment with a 1:1 gluten-free flour blend for the dumplings, but expect a different texture and adjust the liquid slightly.

Recipe Notes & Chef’s Commentary

A few practical notes from the kitchen: when you remove the chicken after an hour, don’t rush shredding. Letting it cool makes the meat easier to separate and helps you salvage every bite without burning your fingers. Discard the skin and bones as directed for a cleaner texture, or reserve some skin if you want to crisp it briefly and use as a garnish—either way, keep the bones out of the pot once you shred.

When you cut in the shortening, aim for a coarse meal texture—small, pea-sized bits of fat are perfect. That little bit of fat dispersed throughout the dough gives dumplings some lift and tenderness. Also, keep the dumplings roughly uniform in size so they cook in the same amount of time; 1 1/2-inch pieces are a practical standard.

Meal Prep & Storage Notes

Leftovers store well. Cool the stew to room temperature (no more than two hours), then refrigerate in an airtight container for up to 3 days. Reheat gently on the stove over low heat—high heat breaks down the dumplings and makes them dense. Add a splash of water or stock when reheating if the broth has thickened.

To freeze: store the broth and shredded chicken without the dumplings for best texture. Freeze the broth and chicken for up to 3 months; thaw in the fridge and make fresh dumplings when you’re ready to serve. If you must freeze cooked dumplings, accept that their texture will change—freeze in a single layer on a tray, then transfer to a bag for up to 1 month and reheat gently.

Reader Questions

Q: How do I know when dumplings are cooked through?
A: Time and a simple test. After simmering 8–10 minutes, remove one dumpling and cut it open; the center should be set with no raw dough. If it’s still doughy, give them a couple more minutes and check again.

Q: My broth tastes flat—how can I boost flavor?
A: Taste at the end and adjust salt and pepper. A squeeze of lemon or a tablespoon of chicken bouillon (if you stock it) can add brightness. Fresh chopped herbs stirred in off the heat also lift the flavor.

Q: Can I use rotisserie chicken instead of a whole chicken?
A: Yes, in a pinch. You’ll miss some depth from the bones, so consider simmering the carcass briefly in water to make even a small amount of stock, or add a concentrated stock cube to the pot.

Q: Can I make the dough ahead?
A: You can mix the dough and refrigerate it for a few hours, but bring it to room temperature before rolling and forming dumplings so it rolls easily and cooks evenly.

Final Bite

Old-Fashioned Chicken and Dumplings is a recipe that rewards patience and simple technique. The steps are straightforward: simmer a whole chicken, make a tender dough, and cook dumplings in the broth until they’re soft and satisfying. Follow the directions as written for a classic result, then use the notes and tips here to make it yours—add a handful of herbs, extra vegetables, or a personal garnish. This dish is comfort on a spoon and a dependable one-pot dinner that shows up for you every time.

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Old-Fashioned Chicken and Dumplings

Classic old-fashioned chicken and dumplings made with a whole chicken simmered with vegetables to make a broth, then finished with tender dumplings made from a simple flour-and-buttermilk dough.

Prep Time30

Cook Time1 10

Total Time1 40

Course: Main Course

Cuisine: American

Servings: 6 servings

Ingredients

1 3-poundwhole chicken
2 celery stalks chopped
2 mediumcarrots peeled and chopped
1/2 mediumonion chopped
2 quartswater
1 bay leaf
2 1/2 teaspoonssalt divided
3/4 teaspoonblack pepper
2 cupsall-purpose flour
1/2 teaspoonbaking soda
3 tablespoonsvegetable shortening
3/4 cupbuttermilk

Instructions

Place the whole chicken, chopped celery, chopped carrots, chopped onion, and 2 teaspoons of the salt in a Dutch oven. Add the 2 quarts water and the bay leaf.
Bring the pot to a boil over high heat. Reduce heat to medium-low, cover, and simmer for 1 hour.
Using tongs or a large spoon, remove the chicken from the pot and set it on a plate. Let it cool 15 minutes.
Remove and discard the skin and bones, and shred the chicken into bite-sized pieces. Set the shredded chicken aside.
Add the black pepper to the pot of broth and bring the broth to a boil.
While the broth is coming to a boil, combine the flour, baking soda, and the remaining 1/2 teaspoon salt in a large bowl.
Use a pastry blender or your fingers to cut the vegetable shortening into the flour mixture until it resembles coarse meal.
Stir in the buttermilk until the dry ingredients are just moistened and a soft dough forms. Turn the dough onto a lightly floured surface.
Knead the dough 4 to 5 times, then roll it out to a 1/2-inch thickness. Pinch off pieces about 1 1/2 inches each and drop them into the boiling broth.
Reduce the heat to medium-low, cover, and simmer the dumplings for 8 to 10 minutes, until cooked through. Stir the shredded chicken into the pot, heat until warmed through, and serve.