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Old-Fashioned Chicken and Dumplings Recipe

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A cozy, easy-to-make comfort food featuring tender shredded chicken and fluffy dumplings simmered in a rich homemade broth. Perfect for chilly evenings and family dinners.

Ingredients

Scale
  • 4 bone-in, skin-on chicken thighs (about 1.5 lbs / 700 g)
  • 6 cups (1.4 liters) low-sodium chicken broth
  • 1 medium yellow onion, peeled and quartered
  • 2 celery stalks, chopped
  • 2 carrots, peeled and chopped
  • 3 garlic cloves, smashed
  • 2 bay leaves
  • Salt and freshly ground black pepper, to taste
  • 1 ½ cups (190 g) all-purpose flour
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • ½ cup (120 ml) whole milk, room temperature
  • 3 tablespoons unsalted butter, melted and cooled slightly
  • Fresh parsley, chopped (for garnish)
  • Optional: a squeeze of lemon juice

Instructions

  1. Prepare the Chicken Broth: In a large pot, combine chicken thighs, chicken broth, onion, celery, carrots, garlic, and bay leaves. Add salt and pepper. Bring to a gentle boil over medium-high heat, then reduce to a simmer. Cover partially and simmer for about 40 minutes until chicken is cooked and tender.
  2. Remove and Shred Chicken: Remove chicken thighs with tongs and set aside to cool. Strain broth through a fine mesh sieve into another pot or bowl, discarding solids. When chicken is cool, remove skin and bones, shred meat into bite-sized pieces, and set aside.
  3. Make the Dumpling Dough: In a mixing bowl, whisk together flour, baking powder, and salt. Pour in milk and melted butter, stirring gently just until combined. Dough should be thick but pliable.
  4. Simmer the Dumplings: Bring strained broth back to a gentle simmer. Drop spoonfuls (about 2 tablespoons each) of dumpling dough into the broth. Keep pot partially covered and cook dumplings for 15-18 minutes without lifting the lid too often.
  5. Finish the Dish: Once dumplings are puffed and cooked, gently stir in shredded chicken. Warm through for 2-3 minutes. Adjust salt and pepper to taste. Sprinkle with fresh parsley and optional lemon juice.
  6. Serve and Enjoy: Ladle chicken, dumplings, and broth into bowls and serve hot.

Notes

Use bone-in chicken thighs for richer broth and tender meat. Do not overmix dumpling dough to avoid toughness. Keep broth at a gentle simmer when cooking dumplings and cover pot partially to trap steam. Shred chicken by hand for best texture. Dumplings are done when puffed and firm but tender. For thicker broth, add cornstarch slurry at the end. Substitute gluten-free flour and dairy-free milk for dietary needs.

Nutrition

Keywords: chicken and dumplings, comfort food, old-fashioned recipe, cozy dinner, easy chicken recipe, homemade broth, fluffy dumplings

Find it online: https://lyrafeast.com/old-fashioned-chicken-and-dumplings-recipe-easy-cozy-comfort-food/