Introduction
Few things spell comfort quite like a steaming bowl of old-fashioned chicken and dumplings. It’s the kind of cozy meal that reminds you of simpler times, maybe even of grandma’s kitchen on a chilly afternoon. With tender chicken, a rich, homemade broth, and fluffy dumplings floating on top, this dish is the ultimate feel-good dinner.
In this comprehensive guide, you’ll learn everything from the origins of this timeless dish to pro-level cooking tips, storage advice, and delicious variations. So roll up your sleeves—let’s bring some Southern comfort to your table.
Table of Contents
Table of Contents
Key Ingredients for Old-Fashioned Chicken and Dumplings
When it comes to making old-fashioned chicken and dumplings from scratch, the magic lies in the ingredients. Simple? Yes. But each one plays a crucial role in building flavor, texture, and that cozy homemade feel. Let’s break down what you’ll need and how to make the most of it.
The Chicken: Flavor Starts at the Bone
You can’t make chicken and dumplings without, well, chicken. But not all chicken is created equal here.
- Whole Chicken: The gold standard. Cooking it on the bone adds rich, savory depth to your broth. Plus, you’ll get a mix of white and dark meat for better texture.
- Chicken Thighs (bone-in or boneless): Juicier than breast meat, thighs bring serious flavor and tenderness.
- Rotisserie Chicken: Short on time? Grab one from the store. Just be sure to simmer the carcass with veggies for 30 minutes to create a quick, flavorful broth.
Using bone-in chicken not only gives you that deeply savory broth, but also lets you control seasoning, saltiness, and fat content. And remember, the skin can be discarded after cooking—but during simmering? It’s your broth’s best friend.
Pro Tip: Leaving the skin on the onion while simmering can add extra golden color to your broth naturally.
The Broth: Homemade vs. Store-Bought
Homemade broth is where the soul of this dish really shines.
- From Scratch: Simmer a whole chicken with aromatics like onion, carrot, celery, bay leaf, and a pinch of salt. That slow simmer pulls out collagen and flavor for a silky texture.
- Shortcut Broth: In a pinch, low-sodium boxed broth works fine. Just consider adding fresh herbs and simmering for a few minutes to enhance the taste.
You could also add in a touch of poultry seasoning or dried thyme for depth, but don’t overdo it—this dish thrives on simplicity.
Need proof? USDA’s guide offers safe and smart tips for handling and simmering poultry, ensuring both flavor and food safety.
The Dumplings: Heart of the Dish
The true star? That doughy goodness we call dumplings.
- Flour: All-purpose flour works best. No fancy blends needed.
- Shortening or Butter: Keeps the dumplings tender and fluffy. Shortening is traditional, but butter adds a richer flavor.
- Milk: Whole milk gives the best texture, but low-fat will do in a pinch.
- Baking Powder & Salt: Crucial for lift and taste.
These ingredients come together to form a soft dough that’s rolled and cut into strips—ideal for Southern-style chicken and dumplings. Some regions opt for drop dumplings or even canned biscuits, but there’s just something rustic and charming about hand-rolled strips simmered in broth.
Seasonings and Aromatics: Less is More
Keep it clean and comforting.
- Onion, Celery, Carrot: The holy trinity of broth-building.
- Bay Leaf: Subtle, earthy undertone.
- Salt & Black Pepper: Season as you go. Taste often.
- Fresh Parsley: For garnish and freshness at the end.
You can sprinkle in a little dried thyme or ground sage if you like a slightly more herbaceous note. But trust us—don’t overpower it. This dish is all about balance.
Smart Ingredient Swaps
Got dietary restrictions or just want to mix things up?
- Gluten-Free Dumplings: Use a gluten-free flour blend with xanthan gum.
- Dairy-Free: Swap milk with unsweetened oat or almond milk; use vegan butter.
- Vegetarian Version: Use hearty mushrooms, vegetable broth, and chickpeas to create a plant-based take that still delivers that hearty feel.
Step-by-Step Guide to Homemade Old-Fashioned Chicken and Dumplings
There’s no need to feel intimidated—making homemade chicken and dumplings from scratch is much easier than you think. With a few pantry staples, a large pot, and a little love, you’ll have a comforting dish that tastes like it’s been simmering all day.
Let’s dive into this step-by-step journey, so you can bring this nostalgic recipe to life in your own kitchen.
Prepare the Broth: Building Bold Flavor
Simmer the Chicken
Start by placing your chicken in a large soup pot. If you’re using a whole chicken, cut it into quarters so it cooks evenly.
Add to the pot:
- 1 whole chicken (or about 3 lbs of bone-in thighs)
- 1 large onion (quartered, skin-on if you want golden broth)
- 3 ribs of celery
- 3 carrots (cut into chunks)
- 8 cups of water or low-sodium chicken broth
- Salt, black pepper, and a bay leaf
Bring everything to a gentle boil, then reduce to a simmer. Cover and cook for 45 to 60 minutes, or until the chicken is fall-apart tender.
Pro Tip: Don’t rush this step. The longer the simmer, the richer your broth.
Strain and Shred
Once the chicken is cooked:
- Remove it from the pot and set it aside to cool slightly.
- Strain out the vegetables (optional—some people chop and return them later).
- Skim any foam or excess fat from the broth’s surface.
When the chicken’s cool enough to handle, shred the meat and discard the bones and skin.
Make the Dumpling Dough: Simple and Satisfying
This is where the dish really gets exciting!
In a large bowl, mix:
- 1¾ cups all-purpose flour
- ⅓ cup shortening or butter
- ½ tsp salt
- ½ tsp baking powder
Use a fork or your fingertips to cut the fat into the flour until it resembles coarse crumbs. Slowly stir in ¾ cup of milk (you may not need all of it), mixing gently until the dough comes together—soft but not sticky.
Roll and Cut the Dumplings
Lightly flour a clean surface and roll the dough out to about ⅛ inch thick. Use a sharp knife or pizza cutter to slice into 1″x2″ strips.
Dust them with flour to keep them from sticking. This extra flour helps thicken the broth later, too—bonus!
Cook the Dumplings
Bring your broth back to a gentle boil.
One by one, add dumplings to the pot, stirring gently so they don’t clump. Let them simmer uncovered for about 15 to 20 minutes, or until they puff slightly and become pillowy soft.
They’ll soak up the savory broth as they cook, creating a hearty, comforting texture that melts in your mouth.
Add Chicken Back In
Return your shredded chicken to the pot and stir gently. Let it warm through for another 2 to 3 minutes.
If you’d like a thicker broth, mix 4 tablespoons of cornstarch with 4 tablespoons of cold water. Add it a little at a time, stirring constantly, until your broth reaches the desired consistency.
Want a smoother broth? Simmer a few minutes more after thickening.
Finish and Serve
Top it all off with freshly chopped parsley or a pinch of poultry seasoning if you’d like. Ladle the dish into wide bowls and serve warm, ideally with a thick slice of buttered cornbread or homemade biscuits.
This whole process might take a little time, but trust us—it’s absolutely worth it. Every step builds flavor, texture, and comfort in a way that shortcuts just can’t match.
Old-Fashioned Chicken and Dumplings Nutrition and Variations
Old-fashioned chicken and dumplings may be the epitome of comfort food, but that doesn’t mean you can’t sneak in a few health-conscious tweaks—or go all-in on indulgence. Whether you’re counting calories or looking for regional inspiration, this section dishes out the details.
Nutritional Breakdown of Classic Chicken and Dumplings
While the exact nutrition values vary based on ingredients and portion sizes, here’s an average profile per serving (about 1½ cups):
| Nutrient | Amount |
|---|---|
| Calories | ~460 kcal |
| Protein | 25–30g |
| Carbohydrates | 30–35g |
| Fat | 20–25g |
| Sodium | ~300–400mg |
| Fiber | ~1g |
| Vitamin A | 25–30% DV |
| Iron | ~15% DV |
As you can see, this dish is hearty, protein-rich, and packed with feel-good energy—perfect for colder seasons or when you just need a filling meal.
Pro Tip: Want to reduce the fat? Use skinless chicken breasts and swap out the shortening in dumplings for olive oil or light butter alternatives.
Lighter Ingredient Swaps
Yes, you can lighten up this dish without losing its charm.
- Use chicken breast instead of whole chicken to reduce fat.
- Swap milk for unsweetened almond milk or oat milk.
- Try whole wheat or gluten-free flour for the dumplings.
- Skip the thickener if you prefer a brothy consistency.
These changes not only lower calories but also boost dietary fiber and make it accessible for those with intolerances or dietary goals.
Comforting but Customizable: Popular Variations
Depending on where you’re from—or how grandma did it—traditional chicken and dumplings can look a little different. Here are a few beloved spins:
Southern-Style Dumplings
These are the rolled and sliced dumplings we’ve featured here—thin, tender, and steeped in the broth. Often served with just chicken and dumplings in a creamy base.
Drop Dumplings
Fluffy spoonfuls of dough dropped right into the boiling pot. These are popular in Northern states and have a biscuit-like texture.
Vegetable Add-ins
Although the base dish is often just meat and dumplings, many home cooks like to stir in:
- Frozen peas
- Diced carrots
- Sweet corn
- Chopped spinach or kale
Not only do these boost the dish nutritionally, but they add color and flavor that even picky eaters will enjoy.
Make It a One-Pot Stew
Add more veggies, thicken the broth, and you’ve got a stick-to-your-ribs stew. Serve it in deep bowls with a crusty loaf, and dinner’s done.
For more ideas on comfort food customization, check out this Better Homes & Gardens guide on variations—it’s packed with clever ways to personalize the recipe without straying too far from tradition.
Up next in Part 5, we’ll show you how to store leftovers, freeze your dish like a pro, and reheat it without losing any of that down-home flavor.
Ready when you are!
Old-Fashioned Chicken and Dumplings FAQs
Got questions about making old-fashioned chicken and dumplings? You’re definitely not alone. Whether it’s your first time or your fiftieth, a few common questions always pop up. So let’s clear the steam and answer the internet’s most frequently asked curiosities—Southern style.
What’s the difference between chicken and dumplings and chicken pot pie?
While both dishes serve serious comfort food vibes, they’re quite different in texture and technique.
- Old-fashioned chicken and dumplings is a brothy, stew-like meal with soft dumplings simmered right in.
- Chicken pot pie, on the other hand, is baked with a flaky crust—think of it as a savory pie packed with creamy chicken and vegetables.
So if you’re after that warm spoonful of broth and tender dumpling bliss, chicken and dumplings is your go-to.
Can you make dumplings without baking powder?
Technically, yes—but it’s not recommended if you want that fluffy, tender texture. Baking powder is what helps dumplings puff up just enough to stay light but filling.
If you’re out, you can mix ½ teaspoon of cream of tartar with ¼ teaspoon of baking soda as a quick DIY replacement. But don’t skip it entirely unless you’re aiming for a denser, noodle-like dumpling.
Why are my dumplings falling apart?
Oh no—dumpling disaster! If your dumplings disintegrate in the broth, it’s usually one of these culprits:
- Too much mixing: Overworked dough turns fragile.
- Too thin: Rolling dumplings too flat makes them break up fast.
- Boiling too hard: A gentle simmer is key. Rapid boiling can tear them apart.
And always add them one at a time—rushing this part is a recipe for clumps and crumbles.
Can I make chicken and dumplings in a slow cooker?
Absolutely! It’s a hands-off way to bring out deep flavors. Here’s how:
- Cook chicken, veggies, broth, and seasonings on low for 6–7 hours or high for 3–4.
- About 30–45 minutes before serving, stir in your dumpling dough and cook uncovered to allow them to steam and fluff up.
Using canned biscuit dough? That’s a slow cooker classic shortcut!
How do I thicken the broth for chicken and dumplings?
Want that rich, creamy consistency? Easy fix:
- Mix equal parts cornstarch and cold water (start with 1–2 tablespoons of each).
- Slowly stir into simmering broth after the dumplings are done.
Avoid thickening too early—it’s best done at the end so the dumplings can cook through without turning gluey.
Got another question that’s not here? Drop it in the comments, and we’ll add it to the pot! In the next section, we’ll wrap it up with serving tips and sides that complement this nostalgic meal beautifully.
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