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Old-Fashioned Chicken and Dumplings

Old-Fashioned Chicken and Dumplings: A Cozy Family Classic

This Old-Fashioned Chicken and Dumplings recipe is a cozy family classic that brings warmth and nostalgia, perfect for gatherings or busy weeknights.
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Prep Time 20 minutes
Cook Time 1 hour
Dumpling Cooking Time 20 minutes
Total Time 1 hour 40 minutes
Servings: 6 servings
Course: Chicken
Cuisine: American
Calories: 500
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken and Broth
  • 1 whole Chicken both whole or cut pieces create a flavorful base
  • 2 tablespoons Butter olive oil can be used for a lighter twist
  • 2 cups Carrots feel free to swap in frozen peas for a burst of freshness
  • 2 stalks Celery essential for deepening the broth's flavor
  • 1 large Onion shallots work nicely if you prefer a milder taste
  • 2 leaves Bay Leaves remember to remove them before you serve
  • 1 teaspoon Dried Thyme fresh thyme elevates the dish even more
  • 2 cloves Garlic garlic powder can be a quick alternative
  • 4 cups Chicken Broth opt for low-sodium versions to control salt levels
For the Creamy Sauce
  • 1 cup Heavy Cream coconut cream is a great dairy-free substitute
  • 1 cup Frozen Peas fresh peas taste delightful but require adjusted cooking times
For the Dumplings
  • 2 cups Dumpling Flour consider gluten-free flour if needed
  • 1 tablespoon Baking Powder do not omit for optimal texture
  • 1 cup Milk or Cream you can use non-dairy milk for a lactose-free option
  • 1 large Egg aquafaba is an excellent vegan alternative

Equipment

  • Large pot

Method
 

Step‑By‑Step Instructions
  1. In a large pot over medium heat, melt 2 tablespoons of butter until it foams. Carefully add the chicken pieces, browning them for about 5-7 minutes on each side until golden. Once cooked, remove the chicken from the pot and set aside on a plate.
  2. In the same pot, add diced carrots, chopped celery, and onion; sauté for 5-6 minutes until the vegetables are soft and the onions are translucent. Stir in 2 minced garlic cloves, 1 teaspoon dried thyme, and 2 bay leaves, cooking for an additional minute until fragrant.
  3. Return the browned chicken to the pot and pour in 4 cups of chicken broth. Bring the mixture to a gentle simmer, cooking uncovered for 20-30 minutes.
  4. Once the chicken is cooked through, remove it from the pot again. Stir in 1 cup of heavy cream and 1 cup of frozen peas, combining well.
  5. For the dumplings, mix together your choice of dumpling flour, baking powder, milk, and an egg in a bowl until just combined. Drop spoonfuls of this mixture into the simmering broth.
  6. Cover the pot with a lid and let the dumplings steam in the gently simmering broth for 15-20 minutes.
  7. Once the dumplings are fluffy and the chicken is tender, ladle the Old-Fashioned Chicken and Dumplings into bowls, garnishing with fresh herbs if desired.

Nutrition

Serving: 1servingCalories: 500kcalCarbohydrates: 30gProtein: 25gFat: 25gSaturated Fat: 12gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 120mgSodium: 800mgPotassium: 600mgFiber: 4gSugar: 3gVitamin A: 2500IUVitamin C: 10mgCalcium: 150mgIron: 2mg

Notes

Ensure dumplings are evenly spaced while cooking to allow them to rise without sticking together. Always taste the broth for seasoning before adding dumplings. When reheating leftovers, do it slowly on low heat to prevent the dumplings from becoming tough or overly soggy.

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