Old fashioned chicken and dumplings is more than a recipe; it is a culinary map of the American South and the Appalachian highlands. Rooted in the necessity of using every part of the bird and the staples of the pantry, the dish evolved from British suet puddings into the comforting, flour-based versions loved today. It was historically a "stretch meal," designed to feed a large family using a small amount of meat and plenty of filling dough.
Depending on the region, these dumplings vary from the rolled-out, noodle-like variety to the soft, dropped dumplings seen here. The essence, however, remains the same: a hearty stew that provides warmth and sustenance during harsh winters. The slow simmering of root vegetables and chicken creates a nutrient-dense base that has sustained generations.
Culturally, this dish represents the heart of home cooking. It is the meal served to the sick, the weary, and the celebrated. Its enduring popularity lies in its simplicity and the emotional security it provides, turning a humble pot of broth into a symbol of familial care and tradition.
Why You'll Love It
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- Honestly, there is nothing like the smell of 8 cups chicken broth simmering on the stove to make a house feel like a home. It just hugs you from the inside.
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- Those pillowy drop dumplings are just... wow. They soak up all that rich goodness and turn into little clouds of comfort.
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- I mean, using 3 lb chicken pieces means there is plenty to go around, so it is just perfect for those big, noisy family Sunday dinners.
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- It is a slow, grounding process, yeah, but seeing everything come together in one Dutch oven makes the whole effort feel so rewarding.
"It tastes exactly like my childhood. The dumplings are so light and airy, just like my mama used to make them."
Essential Ingredient Guide
- 3 lb chicken pieces (thighs, breasts, drumsticks): I like a mix because the thighs stay so juicy, you know? Just make sure to brown them well in the olive oil first to get those lovely golden bits.
- 8 cups chicken broth (low‑sodium): This is the soul of the dish. Using low-sodium lets you control the salt yourself, so it doesn't get too overpowering as it simmers down.
- 2 tbsp chopped fresh parsley: Look, it might seem small, but a sprinkle of fresh greenery at the end just wakes everything up. It adds a little brightness to the rich broth.
- 2 tsp dried thyme: This herb gives it that old-fashioned, earthy scent. I remember my grandmother always used thyme; it just tastes like a warm memory.
- 1 bay leaf: It just sits there quietly, but it adds a depth you can't quite put your finger on. Just remember to fish it out before serving, oops!
- 2 tbsp unsalted butter, melted: This makes the dumpling dough so rich and tender. I always melt it gently so it stirs right in with the milk and flour.
Dinner
Creamy Low Carb Chicken Casserole
Low‑carb, creamy chicken casserole that feels indulgent without the noodles.
Complete Cooking Process
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Getting Ready:
I find it's best to have your 1 large onion, 3 carrots, and 3 celery stalks chopped and ready to go. Having your 3/4 cup whole milk and melted butter on standby makes the dumpling stage a breeze.
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Building the Base:
The magic happens when you brown the chicken and then sauté those vegetables. Scraping the bottom of the Dutch oven after adding the broth is where all that deep, savory flavor hides.
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The Perfect Texture:
The secret is in the dumpling dough; you want it soft, not tough. Let them steam undisturbed for 8-10 minutes so they puff up into those lovely, light clouds.
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The Final Touch:
Once the bay leaf is gone, I always take a moment to taste the broth. A little extra salt or pepper here and there, then the fresh parsley, and it's just right.
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Serving Warm:
You'll want to spoon this into bowls while it's steaming hot. It's best enjoyed immediately, though it's just as lovely the next day.
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Avoid overmixing your flour and milk mixture, or your dumplings might turn out a bit dense.
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If the broth feels too thick after the dumplings cook, just stir in a splash of hot water.
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Use a wooden spoon to gently flip the dumplings before the steam sets them.
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Fold in an extra tablespoon of diced butter into the dough for an even fluffier result.
Pro Tips
Just take your time and trust your instincts, you've got this!
Better For You Treats
It's a comforting meal that's actually quite balanced with lean protein from the chicken and vitamins from the carrots and celery. If you're feeling mindful, you can even try whole-grain flour for the dumplings to get a bit more fiber.
Ways to Make it Your Own
Well, you could swap the chicken for turkey breast pieces for a different twist. Some folks like a low-carb version using cauliflower rice or almond flour instead of the 1/2 cup all-purpose flour.
Serving Suggestions
I love serving this with warm biscuits or a piece of crusty bread to soak up every drop of that broth. A side of steamed green beans helps balance out the richness of the butter and milk.
Frequently Asked Questions
→ Can I use frozen chicken pieces?
You can, but please thaw them completely first. If they're frozen, they won't brown properly in the olive oil, and you'll miss out on that lovely flavor.
→ My dumplings didn't puff up, what happened?
Dang, it's usually because the dough was overmixed or the pot wasn't covered tightly. Just make sure the lid stays on so the steam does the work.
→ How do I store the leftovers?
Just let it cool and pop it in an airtight container in the fridge for up to 3 days. When you reheat it, add a splash of broth so it doesn't get too thick.
Nutrition Facts
per serving
420
Calories
36g
Protein
28g
Carbs
18g
Fat
Taste Profile
A deeply savory and comforting blend of rich chicken broth and buttery dumplings.
Ingredient Substitutions
Don't have an ingredient? Try these alternatives
Adds a slight tang that tastes wonderful with the chicken.
Omit the baking powder if using self-rising flour.
Adds an extra layer of richness when browning the chicken.
Recipe Variations
Try these delicious twists on the original
Turkey and Dumplings
Swap the chicken for turkey breast pieces to change the protein while keeping those same comforting dumplings.
Low‑Carb Dumpling Version
Use cauliflower rice or a fine almond‑flour mix in place of wheat flour to keep it low‑carb while trying to keep that classic texture.
Common Mistakes to Avoid
Learn from others' mistakes for perfect results
- Overmixing the dumpling dough, which leads to heavy, dense lumps.
- Boiling the broth too vigorously after adding dumplings, which can break them.
- Forgetting to remove the bay leaf before serving.
Meal Prep & Storage
Make Ahead Tips
You can prepare the chicken stew base a day in advance, but wait to add the dumplings until you're ready to serve so they don't get mushy.
Leftover Ideas
Store in an airtight container in the fridge. When reheating, add a splash of extra broth to keep it from drying out.
Perfect Pairings
Serve this with...
Cooking Timeline
Season and brown the chicken pieces.
Sauté vegetables and garlic.
Simmer chicken in broth with herbs.
Shred chicken and mix dumpling dough.
Steam dumplings and final seasoning.
Dinner
One-Pot Autumn Beef Stew: Cozy Fall Dinner Recipe
Hearty beef stew with fall vegetables creates comforting nourishment.
Old Fashioned Chicken and Dumplings
There is nothing quite like the scent of slow-stewed chicken and carrots filling a quiet kitchen. This old fashioned chicken and dumplings brings together a rich, golden broth and soft, pillowy clouds of dough for a meal that feels like a warm hug.
Timing
Prep Time
20 Minutes
Cook Time
65 Minutes
Total Time
85 Minutes
Recipe Details
Ingredients
Chicken and Stew
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01
3 lb chicken pieces (thighs, breasts, drumsticks)
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02
1 tbsp olive oil
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03
1 large onion, chopped
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04
3 carrots, diced
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05
3 celery stalks, diced
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06
4 garlic cloves, minced
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07
1 bay leaf
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08
2 tsp dried thyme
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09
8 cups chicken broth (low‑sodium)
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10
1 tsp salt, plus more to taste
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11
1/2 tsp black pepper
Dumplings
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01
1/2 cup all‑purpose flour
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02
1 tbsp baking powder
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03
2 tsp salt (for dumplings)
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04
3/4 cup whole milk
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05
2 tbsp unsalted butter, melted
Garnish
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01
2 tbsp chopped fresh parsley, for garnish
Instructions
First, go ahead and season your 3 lb chicken pieces (thighs, breasts, drumsticks) with 1 tsp salt and 1/2 tsp black pepper. Now, heat up 1 tbsp olive oil in a large Dutch oven over medium‑high heat. Brown that chicken on all sides until it looks just right, then move them to a plate for a little bit.
In that same pot, add your chopped onion, diced carrots, and diced celery. Cook them, stirring every now and then, for about 5 minutes until they soften up. Stir in your minced garlic and let it cook for just another minute‑the smell is just wonderful.
Pour in the 8 cups chicken broth (low‑sodium). Make sure to scrape the bottom of the pot to get all those delicious browned bits‑that's where the real flavor is. Bring it all to a gentle boil.
Put the browned chicken back into the pot. Add in the bay leaf, 2 tsp dried thyme, and 1 tsp salt. Turn the heat down, cover it up, and let it simmer for 30‑35 minutes until the chicken is tender and cooked through.
Carefully remove the chicken pieces and use two forks to shred them‑it’s a bit of work, but so worth it. Set the chicken aside and keep that broth warm.
In a medium bowl, whisk together 1/2 cup all‑purpose flour, 1 tbsp baking powder, and 2 tsp salt (for dumplings). Stir in 3/4 cup whole milk and 2 tbsp unsalted butter, melted, until you have a nice, soft dough.
Put your shredded chicken back into the pot. Now, drop spoonfuls of the dumpling dough into the simmering broth. Cover the pot again and let the dumplings steam until they are puffed up and cooked through, which usually takes about 8‑10 minutes.
Take out the bay leaf and give the soup a taste. Adjust the seasoning with a bit more salt or pepper if you feel it needs it. Stir in the 2 tbsp chopped fresh parsley for a touch of brightness.
Serve these Old Fashioned Chicken and Dumplings hot, spooning generous portions into bowls. I like to garnish with a bit of extra parsley if I'm feeling fancy.
Notes & Tips
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1
Don't overmix the dumpling dough or they'll turn out a bit dense—keep it light.
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2
The browned bits at the bottom of the pot are essential for a deep, rich broth.
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3
Using a mix of chicken parts like thighs and breasts gives a better texture and flavor.
Dinner
Garlic Butter Steak and Zucchini Delight
Savory steak and zucchini in a garlic‑butter glaze for a fast, satisfying dinner.
Tools You'll Need
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Dutch oven for slow simmering
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Knife and cutting board for vegetable prep
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Mixing bowl for the dumpling dough
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Whisk for smooth dry ingredients
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Measuring cups and spoons for accuracy
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Ladle or spoon for stirring and serving
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Tongs for browning the chicken
Must-Know Tips
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Dumpling Texture, avoid overmixing the dough to ensure they stay pillowy and light.
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Broth Consistency, if it gets too thick after the dumplings cook, just stir in a splash of hot water.
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Even Expansion, use a wooden spoon to gently flip dumplings before they set.
Professional Secrets
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The secret to the fluffiest dumplings is folding in an extra tablespoon of diced butter into the dough.
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Deglazing the pot with broth unlocks the caramelized chicken flavors known as fond.
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Shredding the chicken separately allows you to control the portion size in every bowl.
What readers are saying
Community reviews from home cooks like you
So easy and delicious. I really liked how the 3 lb chicken pieces (thighs, breasts, drumsticks) and 1 tbsp olive oil came together. Saving this for later.
Absolutely loved this recipe! I really liked how the 3 lb chicken pieces (thighs, breasts, drumsticks) and 1 tbsp olive oil came together. Saving this for later.
Can't believe how simple this was. I really liked how the 3 lb chicken pieces (thighs, breasts, drumsticks) and 1 tbsp olive oil came together. Thanks for sharing this one!
Will definitely make this again. I really liked how the 3 lb chicken pieces (thighs, breasts, drumsticks) and 1 tbsp olive oil came together. Perfect as written.
Will definitely make this again. I really liked how the 3 lb chicken pieces (thighs, breasts, drumsticks) and 1 tbsp olive oil came together. I would reduce the salt a little. Highly recommend giving it a try.
So easy and delicious. I really liked how the 3 lb chicken pieces (thighs, breasts, drumsticks) and 1 tbsp olive oil came together. Will be making this regularly.
My new favorite way to make Old Fashioned Chicken and Dumplings. I really liked how the 3 lb chicken pieces (thighs, breasts, drumsticks) and 1 tbsp olive oil came together. My kids even asked for seconds.
Pretty good overall. The drumsticks) flavor was nice, but the texture was a touch off, but the flavor saved it. I might try it again with some adjustments.
Perfect for a busy weeknight. I really liked how the 3 lb chicken pieces (thighs, breasts, drumsticks) and 1 tbsp olive oil came together. Thanks for sharing this one!
Absolutely loved this recipe! I really liked how the 3 lb chicken pieces (thighs, breasts, drumsticks) and 1 tbsp olive oil came together. Perfect as written.
The flavors were spot on. I really liked how the 3 lb chicken pieces (thighs, breasts, drumsticks) and 1 tbsp olive oil came together. I added a bit more seasoning next time. Will be making this regularly.
I was surprised how good this turned out. I really liked how the 3 lb chicken pieces (thighs, breasts, drumsticks) and 1 tbsp olive oil came together. Will be making this regularly.
Can't believe how simple this was. I really liked how the 3 lb chicken pieces (thighs, breasts, drumsticks) and 1 tbsp olive oil came together. I found it a bit sweet for my taste. Perfect as written.
Absolutely loved this recipe! I really liked how the 3 lb chicken pieces (thighs, breasts, drumsticks) and 1 tbsp olive oil came together. Will be making this regularly.
I was surprised how good this turned out. I really liked how the 3 lb chicken pieces (thighs, breasts, drumsticks) and 1 tbsp olive oil came together. I added a bit more seasoning next time. My kids even asked for seconds.
Recipe by
Sofia Marin“Dinner is where stories are shared and flavors shine. I craft comforting recipes perfect for family nights.” 🍷🍲
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