There’s something undeniably comforting about a steaming bowl of Old-Fashioned Chicken and Dumplings. This dish has been a staple in kitchens across America for generations, filling homes with rich, savory aromas and providing a hearty, soul-warming meal for families on cold nights or special gatherings.
At its heart, chicken and dumplings is a simple recipe: tender chicken pieces simmered in a creamy broth, loaded with vegetables, and topped with soft, pillowy dumplings that soak up all the flavor. Yet the magic lies in the details—how the vegetables are sautéed for maximum flavor, the way the broth thickens just enough to coat each bite, and the care taken to ensure the dumplings turn out light and fluffy rather than dense.
This recipe captures the essence of the classic dish while keeping it approachable for modern home cooks. Whether you grew up enjoying your grandmother’s version or are trying it for the first time, this Old-Fashioned Chicken and Dumplings is sure to bring comfort to your table.
Why You’ll Love This Recipe
- True comfort food – Rich, hearty, and filling.
- Balanced flavors – Creamy broth, tender chicken, sweet carrots, and fresh herbs.
- Pillowy dumplings – Soft but not soggy, with a delicate crumb.
- One-pot meal – Everything cooks in the same pot for easy cleanup.
- Family-friendly – Loved by both kids and adults.
Ingredients
For the chicken:
2 lbs boneless, skinless chicken breasts and/or thighs, trimmed and cut into 1 1/2-inch pieces
1/2 cup all-purpose flour
2 tablespoons olive oil, divided
For the sauce:
2 tablespoons butter
2 large carrots, peeled and diced
2 stalks celery, diced
1 large onion, diced
2 bay leaves
1/2 teaspoon dried thyme
2 cloves garlic, minced
5-6 cups chicken broth
1/2 cup heavy cream
1 1/2 cups frozen peas, thawed
For the dumplings:
1 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup buttermilk
2 eggs
Kosher salt and freshly ground black pepper, to taste
Step-by-Step Instructions
Step 1: Prepare the Chicken
In a medium bowl, season the chicken with salt and pepper. Toss with 1/2 cup of flour until all pieces are evenly coated. This light coating not only seasons the chicken but also helps thicken the broth later.
Step 2: Sear the Chicken
Heat 1 tablespoon of olive oil in a large pot or Dutch oven over medium-high heat. Add the floured chicken and cook until lightly browned on the outside, about 3-5 minutes, stirring occasionally. You don’t need to cook the chicken through at this stage—it will finish cooking in the broth. Remove the chicken to a plate and set aside.
Step 3: Build the Flavor Base
Reduce the heat to medium and add the remaining olive oil along with the butter. Once melted, add the carrots, celery, and onion. Sauté until softened, about 5 minutes, stirring occasionally. This step releases the natural sweetness of the vegetables and adds depth to the final dish.
Step 4: Add Aromatics and Broth
Stir in the garlic and cook for 30 seconds until fragrant. Add the bay leaves, dried thyme, and chicken broth, scraping up any browned bits from the bottom of the pot. These bits are full of flavor and will enrich your broth.
Step 5: Simmer the Chicken
Return the browned chicken to the pot. Bring the mixture to a simmer and let it cook gently until the chicken is tender and the flavors have melded, about 10 minutes. Stir in the heavy cream and thawed peas. Taste and adjust seasoning with salt and pepper as needed.
Step 6: Make the Dumpling Dough
While the soup is simmering, prepare the dumplings. In a medium bowl, whisk together the flour, baking powder, and salt. In a separate small bowl, beat the eggs and buttermilk until combined. Pour the wet ingredients into the dry mixture and stir just until no streaks of flour remain. Avoid overmixing—this helps keep the dumplings light and tender.
Step 7: Cook the Dumplings
Bring the soup to a gentle simmer. Using a spoon, drop the dumpling dough by tablespoons into the broth, giving them space to puff up. Cover the pot with a lid, reduce the heat to low, and let simmer for 15 minutes. Resist the temptation to lift the lid too often, as the steam is essential for cooking the dumplings properly.
Step 8: Serve and Enjoy
Once the dumplings are puffy and cooked through, remove the bay leaves. Taste the broth one last time for seasoning. Serve hot in deep bowls, making sure each serving has a generous portion of chicken, vegetables, dumplings, and creamy broth.
Recipe Tips
- Don’t overwork the dumpling dough – Mix just until combined to avoid dense dumplings.
- Use a mix of chicken thighs and breasts – Thighs add extra richness and stay tender.
- Add herbs for brightness – A sprinkle of fresh parsley or dill just before serving adds freshness.
- Control thickness – If the broth is too thin after cooking, simmer uncovered for a few minutes; if too thick, add a splash of broth.
Variations
- Herbed Dumplings: Stir chopped fresh parsley, chives, or dill into the dumpling dough.
- Extra Veggies: Add diced potatoes, parsnips, or green beans for more variety.
- Spicy Kick: Add a pinch of cayenne pepper or paprika to the broth.
- Gluten-Free: Use a gluten-free flour blend for both dredging the chicken and making dumplings.
Storage and Make-Ahead
Store leftovers in an airtight container in the refrigerator for up to 3 days. The dumplings will soften over time, but the flavors deepen, making it even more delicious the next day. Reheat gently on the stovetop over low heat to prevent overcooking the dumplings.
This recipe can also be made ahead up to the point before adding dumplings—just reheat the broth and add fresh dumpling dough before serving.
Why This Recipe Works
This Old-Fashioned Chicken and Dumplings strikes the perfect balance between hearty and comforting without being overly heavy. The use of both olive oil and butter layers in richness, while the flour coating on the chicken helps naturally thicken the broth. Buttermilk in the dumplings ensures they stay soft and fluffy, absorbing all the savory flavors from the broth without falling apart.
The combination of tender chicken, creamy vegetables, and light, pillowy dumplings creates a satisfying meal that’s both nostalgic and practical for busy weeknights or Sunday family dinners.
Final Thoughts
Old-Fashioned Chicken and Dumplings is more than just a recipe—it’s a warm embrace in a bowl. It’s the dish you turn to when you want to slow down, enjoy good company, and savor a meal that feels like home. From the tender chicken to the flavorful broth and those perfectly cooked dumplings, every bite is a reminder that sometimes the simplest meals are the most cherished.
Serve it on a chilly evening, during the holidays, or whenever you need a dose of comfort. It’s a classic for a reason, and once you make it, you’ll understand why this dish has stood the test of time.
Old-Fashioned Chicken and Dumplings
Ingredients
For the chicken:
- 2 lbs boneless skinless chicken breasts and/or thighs, trimmed and cut into 1 1/2-inch pieces
- 1/2 cup all-purpose flour
- 2 tablespoons olive oil divided
For the sauce:
- 2 tablespoons butter
- 2 large carrots peeled and diced
- 2 stalks celery diced
- 1 large onion diced
- 2 bay leaves
- 1/2 teaspoon dried thyme
- 2 cloves garlic minced
- 5-6 cups chicken broth
- 1/2 cup heavy cream
- 1 1/2 cups frozen peas thawed
For the dumplings:
- 1 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 3/4 cup buttermilk
- 2 eggs
- Kosher salt and freshly ground black pepper to taste
Instructions
Step 1: Prepare the Chicken
- In a medium bowl, season the chicken with salt and pepper. Toss with 1/2 cup of flour until all pieces are evenly coated. This light coating not only seasons the chicken but also helps thicken the broth later.
Step 2: Sear the Chicken
- Heat 1 tablespoon of olive oil in a large pot or Dutch oven over medium-high heat. Add the floured chicken and cook until lightly browned on the outside, about 3-5 minutes, stirring occasionally. You don’t need to cook the chicken through at this stage—it will finish cooking in the broth. Remove the chicken to a plate and set aside.
Step 3: Build the Flavor Base
- Reduce the heat to medium and add the remaining olive oil along with the butter. Once melted, add the carrots, celery, and onion. Sauté until softened, about 5 minutes, stirring occasionally. This step releases the natural sweetness of the vegetables and adds depth to the final dish.
Step 4: Add Aromatics and Broth
- Stir in the garlic and cook for 30 seconds until fragrant. Add the bay leaves, dried thyme, and chicken broth, scraping up any browned bits from the bottom of the pot. These bits are full of flavor and will enrich your broth.
Step 5: Simmer the Chicken
- Return the browned chicken to the pot. Bring the mixture to a simmer and let it cook gently until the chicken is tender and the flavors have melded, about 10 minutes. Stir in the heavy cream and thawed peas. Taste and adjust seasoning with salt and pepper as needed.
Step 6: Make the Dumpling Dough
- While the soup is simmering, prepare the dumplings. In a medium bowl, whisk together the flour, baking powder, and salt. In a separate small bowl, beat the eggs and buttermilk until combined. Pour the wet ingredients into the dry mixture and stir just until no streaks of flour remain. Avoid overmixing—this helps keep the dumplings light and tender.
Step 7: Cook the Dumplings
- Bring the soup to a gentle simmer. Using a spoon, drop the dumpling dough by tablespoons into the broth, giving them space to puff up. Cover the pot with a lid, reduce the heat to low, and let simmer for 15 minutes. Resist the temptation to lift the lid too often, as the steam is essential for cooking the dumplings properly.
Step 8: Serve and Enjoy
- Once the dumplings are puffy and cooked through, remove the bay leaves. Taste the broth one last time for seasoning. Serve hot in deep bowls, making sure each serving has a generous portion of chicken, vegetables, dumplings, and creamy broth.
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