Old Fashioned Chicken and Dumplings

Looking for a warm, cozy, soul-soothing meal? This Old-Fashioned Chicken and Dumplings delivers everything you love about classic comfort food: tender chicken, a rich homemade broth, and soft, pillowy dumplings that soak up every bit of flavor. It’s the kind of dish that feels like a hug in a bowl — the one grandma always made on chilly nights.

🛒 Ingredients

For the Soup

1 whole chicken (1.5–2 kg), cut into pieces or 4 cups cooked shredded chicken
1 tbsp olive oil or butter
1 onion, diced
2 carrots, sliced
2 celery stalks, sliced
3 garlic cloves, minced
8 cups chicken broth
1 tsp dried thyme
1 bay leaf
Salt & black pepper, to taste

For the Dumplings

2 cups all-purpose flour
1 tbsp baking powder
½ tsp salt
¾ cup milk
3 tbsp melted butter
Optional: 1 tbsp chopped parsley or chives

👩‍🍳 How to Make It

1. Cook the Chicken (if using raw)

Heat the oil or butter in a large pot over medium heat. Add the chicken pieces and lightly brown them on all sides. Remove and set aside.

2. Sauté the Vegetables

In the same pot, add the onion, carrots, and celery. Cook 5–7 minutes until softened. Add garlic and cook 1 minute more.

3. Build the Broth

Return the chicken to the pot. Pour in the chicken broth, add thyme, the bay leaf, salt, and pepper.
Bring to a boil, then reduce the heat to low and simmer for about 45 minutes, or until the chicken is tender.

💡 Shortcut: Using cooked chicken? Simply simmer the broth and veggies for 15–20 minutes instead.

4. Shred the Chicken

Remove chicken pieces, discard the skin and bones, and shred the meat. Return the shredded chicken to the pot.

5. Make the Dumpling Dough

In a mixing bowl, whisk together flour, baking powder, and salt.
Add milk and melted butter, stirring until a thick, sticky dough forms.

6. Cook the Dumplings

Bring the soup to a gentle simmer. Drop spoonfuls of dough (about 1 tablespoon each) directly into the broth.
Cover the pot tightly and cook for 15–20 minutes.

❗ Do NOT lift the lid — steam is what cooks the dumplings!