Old-Fashioned Chicken and Dumplings

Introduction

This Old-Fashioned Chicken and Dumplings recipe brings back the warmth and comfort of grandma’s kitchen. With tender chunks of chicken, a rich, savory broth, and fluffy homemade dumplings, it’s the kind of soul-soothing meal perfect for chilly evenings, Sunday suppers, or anytime you need a comforting bowl of love.

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Ingredients (Serves 6–8)

For the chicken stew:

• 1 whole chicken (about 3–4 lbs), cut into parts – or 3–4 cups cooked shredded chicken
• 8 cups chicken broth
• 2 carrots, sliced
• 2 celery stalks, sliced
• 1 small onion, diced
• 2 bay leaves
• 1/2 teaspoon dried thyme
• Salt and pepper, to taste
• 2 tablespoons butter (optional, for richness)
• 2 tablespoons flour (optional, for thickening)

For the dumplings:

• 2 cups all-purpose flour
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 3/4 cup milk
• 4 tablespoons (1/2 stick) unsalted butter, melted

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Instructions

Make the chicken stew:

1. Cook the chicken (if using raw):
   Place chicken pieces in a large pot with broth, carrots, celery, onion, bay leaves, thyme, salt, and pepper. Bring to a boil, then reduce heat and simmer for about 45–60 minutes until the chicken is tender and cooked through. Remove chicken, discard skin and bones, and shred the meat. Discard bay leaves.
2. Thicken the broth (optional):
   For a creamier base, melt 2 tablespoons butter in the pot, stir in 2 tablespoons flour, and cook for 1 minute. Slowly whisk in some of the hot broth until smooth, then return to the pot and stir well.
3. Return shredded chicken to the pot. Keep the stew at a gentle simmer while you make the dumplings.

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Make the dumplings:

1. Mix dry ingredients:
   In a bowl, whisk together flour, baking powder, and salt.
2. Add milk and butter:
   Stir in milk and melted butter until just combined. Don’t overmix—the dough should be thick and sticky.
3. Drop the dumplings:
   Using a spoon or small scoop, drop spoonfuls of dough on top of the simmering stew. Cover the pot with a tight-fitting lid and simmer for 15 minutes. Don’t lift the lid while cooking—this helps the dumplings steam and puff up properly.
4. Check for doneness:
   Dumplings should be firm and cooked through (cut one in half to test).

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Serve Warm

Ladle stew and dumplings into bowls and serve with cracked black pepper and fresh parsley, if desired.

Enjoy !!