Description
This comforting bowl of Old-Fashioned Chicken and Dumplings is the ultimate cozy meal, perfect for chilly days. Tender, shredded chicken in a rich, flavorful broth, paired with soft and fluffy dumplings, makes this dish a family favorite. It’s the definition of comfort food, hearty and filling, and sure to warm you from the inside out. Whether you’re serving it for dinner or making it for a special occasion, this recipe brings back classic, homemade flavors!
Ingredients
Scale
For the soup:
- 1 lb bone-in, skinless chicken breasts or thighs
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 carrots, peeled and chopped
- 2 celery stalks, chopped
- 3 cloves garlic, minced
- 6 cups chicken broth
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 2 bay leaves
- Salt and pepper to taste
- 1/2 cup heavy cream (optional, for extra richness)
For the dumplings:
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon salt
- 1 teaspoon garlic powder (optional)
- 1 teaspoon dried parsley (optional)
- 1/2 cup milk
- 1/4 cup unsalted butter, melted
- 1 large egg
- 1 tablespoon fresh parsley, chopped (for garnish, optional)
Instructions
-
Cook the Chicken:
- In a large pot or Dutch oven, heat the olive oil over medium heat.
- Add the chicken breasts or thighs and cook for about 6-8 minutes per side until browned. Remove the chicken and set aside.
-
Make the Soup Base:
- In the same pot, add the chopped onion, carrots, and celery. Sauté for 5-7 minutes, or until the vegetables begin to soften. Add the minced garlic and cook for another 1 minute, until fragrant.
- Pour in the chicken broth, add the thyme, rosemary, bay leaves, salt, and pepper. Stir everything together, then return the chicken to the pot.
- Bring the mixture to a boil, reduce heat to low, and simmer for about 20 minutes, or until the chicken is fully cooked.
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Shred the Chicken:
- Remove the chicken from the pot and shred it using two forks. Return the shredded chicken to the pot and stir to combine.
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Make the Dumplings:
- In a medium bowl, whisk together the flour, baking powder, salt, garlic powder, and dried parsley.
- In a separate bowl, mix the milk, melted butter, and egg until well combined.
- Pour the wet ingredients into the dry ingredients and stir just until combined. The dough should be thick.
-
Add the Dumplings:
- Drop spoonfuls of the dumpling dough onto the simmering soup. Make sure they are spread out evenly across the surface of the soup.
- Cover the pot and simmer for another 15-20 minutes, or until the dumplings are puffed up and cooked through. Do not lift the lid during cooking, as this may cause the dumplings to deflate.
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Finish and Serve:
- Stir in the heavy cream (if using) for a creamier soup.
- Garnish with fresh parsley if desired. Serve hot, and enjoy!
Notes
- You can use boneless chicken if you prefer, but bone-in chicken adds more flavor to the broth.
- If you prefer thicker dumplings, you can add a bit more flour to the dough.
- To make this recipe in a slow cooker, simply place all the soup ingredients in the crockpot and cook on low for 6-7 hours. Add the dumpling batter in the last 30 minutes of cooking.
- You can use chicken thighs for extra flavor, but be sure to remove the bones and skin before shredding the meat.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl (based on 6 servings)
- Calories: 400
- Sugar: 6g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 4g
- Protein: 26g
- Cholesterol: 75mg