Here’s a classic old-fashioned Chicken and Dumplings recipe—the cozy, from-scratch kind grandma would recognize.
Old-Fashioned Chicken and Dumplings
Ingredients
For the chicken & broth
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1 whole chicken (3–4 lb), cut up (or 3–4 lb bone-in pieces)
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10–12 cups water
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1 medium onion, chopped
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2 celery stalks, chopped
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2 carrots, chopped (optional but traditional in many homes)
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2 cloves garlic, smashed
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2 tsp salt (adjust to taste)
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1 tsp black pepper
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1 tsp poultry seasoning (or thyme)
For the dumplings (old-style drop or rolled)
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2 cups all-purpose flour
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1 tbsp baking powder
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1 tsp salt
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2 tbsp butter or shortening
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¾–1 cup milk
To finish
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3 tbsp butter
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3 tbsp flour (optional, for thicker broth)
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Fresh black pepper
Instructions
1. Cook the Chicken
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Add chicken, water, onion, celery, carrots, garlic, salt, pepper, and seasoning to a large pot.
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Bring to a gentle boil, then reduce to a simmer.
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Cover and cook 60–75 minutes, until chicken is very tender.
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Remove chicken, let cool slightly, then shred meat. Discard skin and bones.
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Strain broth if desired, then return broth and chicken to the pot.
2. Make the Dumplings
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Mix flour, baking powder, and salt.
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Cut in butter until crumbly.
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Stir in milk just until a soft dough forms (don’t overmix).
3. Cook the Dumplings
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Bring broth back to a gentle boil.
Drop Dumplings (soft & fluffy)
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Drop spoonfuls of dough into simmering broth.
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Cover tightly and cook 15 minutes without lifting the lid.
Rolled Dumplings (old Southern style)
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Roll dough thin (⅛ inch), cut into strips or squares.
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Drop into broth and simmer uncovered 10–15 minutes.
4. Thicken & Finish (Optional but traditional)
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Mash butter and flour together, stir into pot.
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Simmer 5–10 minutes until thick and creamy.
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Taste and adjust salt and pepper.
Serve
Hot, creamy, and simple—best with nothing more than cracked black pepper and maybe a side of biscuits or cornbread.
If you want, I can tailor this to Southern slick dumplings, extra-thick stew-style, or slow cooker version.
