There are few dishes that evoke a sense of home quite like Old Fashioned Chicken and Dumplings. This quintessential Southern meal features tender chunks of chicken and fluffy, homemade dumplings swimming in a rich, savory broth. It is the kind of meal that grandmothers have made for generations to cure colds, warm hearts, and bring families together. Unlike thin soups, this recipe creates a thick, gravy-like consistency that coats the back of a spoon. The dumplings are made from scratch, ensuring they are pillowy and soft, not dense or chewy. If you are looking for a hearty dinner that celebrates simple ingredients and traditional cooking methods, this Old Fashioned Chicken and Dumplings recipe is exactly what you need to create a memorable meal.
Why You’ll Love This Recipe
Perfect for Cold Weather
When the temperature drops, your body naturally craves warm, substantial food. Old Fashioned Chicken and Dumplings fits the bill perfectly. It is heavy, filling, and incredibly warming. The combination of carbohydrates from the dumplings and protein from the chicken provides long-lasting energy and satiety. It is a “stick-to-your-ribs” kind of meal that turns a gloomy winter evening into a cozy culinary experience.
Dumpling Highlights
The star of this show is undoubtedly the dumplings. While some recipes use store-bought biscuits or tortillas, this version uses a simple homemade dough made from flour, buttermilk, and fat. These “drop” style dumplings steam directly in the broth, absorbing the savory chicken flavor while thickening the soup with their starch. They puff up to become light and airy on the inside while maintaining a slightly chewy exterior that texture lovers adore.
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Old Fashioned Chicken and Dumplings
Equipment
- Dutch Oven
- Mixing bowl
Ingredients
- 1 whole chicken (3-4 lbs)
- 2 stalks celery, chopped
- 2 large carrots, chopped
- 1 medium onion, chopped
- 2 cups all-purpose flour
- 1/2 tsp baking soda
- 1/2 tsp salt
- 3 tbsp cold butter or shortening
- 3/4 cup buttermilk
- 8 cups water or chicken broth
Instructions
- Place chicken, celery, carrots, and onion in a large pot. Cover with water/broth and simmer for 1 hour until chicken is tender.
- Remove chicken, discard skin/bones, and shred meat. Strain the broth and return liquid to pot. Bring to a simmer.
- Mix flour, baking soda, and salt. Cut in cold butter until crumbly. Stir in buttermilk to form a dough.
- Drop spoonfuls of dough into simmering broth. Cover pot and cook for 15 minutes without lifting the lid.
- Stir in shredded chicken gently and serve warm.
Notes
Ingredient Highlights & Substitutions
Essential Ingredients
A whole chicken or bone-in chicken pieces are best for this recipe because the bones enrich the broth with collagen and deep flavor. You will need all-purpose flour, baking powder, and cold butter or shortening for the dumplings. Buttermilk is the secret ingredient for the dough, adding a slight tang and ensuring the dumplings remain tender. The broth base relies on the “holy trinity” of onions, celery, and carrots, along with poultry seasoning and plenty of black pepper.
Smart Substitutions
If you are short on time, you can use a rotisserie chicken. Simply strip the meat and use high-quality boxed chicken broth instead of making your own stock. For the dumplings, if you do not have buttermilk, you can make a substitute by adding a tablespoon of vinegar or lemon juice to regular milk and letting it sit for five minutes. Vegetable shortening can be used instead of butter in the dumplings for a more traditional, old-school texture that holds its shape well in the boiling broth.
Step-by-Step Instructions
Prep Phase
If using a whole chicken, place it in a large Dutch oven and cover with water. Add roughly chopped onion, celery, and carrots. Bring to a boil and simmer for about an hour until the meat falls off the bone. Strain the broth, discarding the veggies (they have given all their flavor), and set the chicken aside to cool. Once cool, shred the meat into bite-sized pieces. While the broth simmers, mix your dry dumpling ingredients in a bowl and cut in the cold butter until it resembles coarse crumbs. Stir in the buttermilk just until the dough comes together; do not overmix.
Cooking Phase
Return the strained broth to the pot and bring it to a gentle simmer. Season with salt, pepper, and poultry seasoning. Now, drop spoonfuls of the dumpling dough directly into the simmering broth. Alternatively, you can roll the dough out and cut it into squares for flat dumplings. Cover the pot and let them cook undisturbed for about 15 minutes; the steam cooks the tops of the dumplings. Finally, gently stir in the shredded chicken and let everything heat through. The flour from the dumplings will naturally thicken the broth into a creamy gravy.
Pro Tips for Perfect Results
Technique Secrets
The most critical rule for Old Fashioned Chicken and Dumplings is “no peeking.” Once you drop the dumplings in and cover the pot, you must leave the lid on for the specified time. Lifting the lid releases the steam that is essential for cooking the top of the dumplings. If you lose that steam, you risk having dumplings that are raw or gummy in the center. Additionally, avoid stirring vigorously once the dumplings are in the pot, as they can break apart before they are fully set.
Common Mistakes to Avoid
A common mistake is overworking the dumpling dough. Just like biscuits, if you knead the dough too much, the gluten develops, and your dumplings will turn out tough and rubbery instead of fluffy. Mix gently and stop as soon as the flour is incorporated. Another mistake is boiling the broth too hard once the dumplings are added. A rolling boil can disintegrate the dumplings; a steady, gentle simmer is all you need to cook them through without destroying them.
Serving Ideas & Pairings
Presentation & Plating
Ladle the Old Fashioned Chicken and Dumplings into deep stoneware bowls. This dish is rustic, so it does not need fancy garnishes, but a sprinkle of fresh parsley or chives adds a nice pop of color to the beige palette. Ensure every bowl gets a generous ratio of dumplings to chicken. Serve it piping hot, as the gravy thickens even more as it cools.
Pairing Suggestions
This meal is very carb-heavy, so you do not need potatoes or rice on the side. Instead, balance the richness with a bright, acidic side dish. A simple green salad with a lemon vinaigrette or some braised collard greens works wonders. If you want to keep it Southern, serve it with a side of cornbead or even some fried okra. For dessert, a light fruit cobbler makes for a perfect finish to a heavy, comforting meal.
Frequently Asked Questions
Can I use biscuit dough from a can?
Yes, you can use canned biscuit dough as a shortcut. Flatten the biscuits slightly and cut them into quarters or strips before dropping them into the simmering broth. They will taste slightly different than scratch dumplings—more buttery and less tangy—but they work well in a pinch and save about 15 minutes of prep time.
How do I thicken the broth if it’s too thin?
The flour on the dumplings usually thickens the broth sufficiently. However, if you prefer a thicker, gravy-like consistency, you can mix 2 tablespoons of cornstarch with 2 tablespoons of cold water (a slurry) and stir it into the boiling soup before adding the chicken back in. Let it cook for a minute to thicken.
Can I make this ahead of time?
Old Fashioned Chicken and Dumplings is best eaten fresh, but leftovers can be reheated. The dumplings will absorb a lot of the broth while sitting in the fridge, so the mixture will be very thick the next day. You will need to add a splash of water or chicken stock when reheating on the stove to get the right consistency back.
Conclusion
Old Fashioned Chicken and Dumplings is more than just a recipe; it is a tradition on a plate. The effort of making the stock and the dumplings from scratch pays off in the incredible depth of flavor and texture that you just cannot get from a can. It is a meal that signals love and care, making it perfect for family gatherings or comforting a sick friend. Master this simple technique, and you will have a timeless recipe in your repertoire that will always be welcomed with empty bowls and happy smiles.
Timing Breakdown Table
| Step | Time | Notes |
| Prep | 20 min | Chopping veggies, making dough |
| Cook Chicken | 45 min | Simmering whole bird (or skip if using rotisserie) |
| Cook Dumplings | 15 min | Steaming in broth (do not peek!) |
| Total | 1 hr 20 min | faster with pre-cooked chicken |