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Chef Ava

Homemade Old Fashioned Chicken and Dumplings

A classic Southern comfort food recipe featuring tender chicken, savory broth, and fluffy dumplings. Perfect for cozy family dinners!
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings: 6 bowls
Course: Dinner, Main Course, Soup
Cuisine: American, Southern
Calories: 452
Ingredients Equipment Method Notes

Ingredients
  

For the Chicken & Broth
  • 1 whole chicken about 3-4 lbs, or equivalent chicken parts
  • 10 cups water
  • 1 medium onion, quartered
  • 2-3 garlic cloves, smashed
  • 2-3 sprigs fresh thyme
  • 2 bay leaves
  • Salt and pepper to taste
For the Dumplings
  • 2 cups all-purpose flour
  • 2 tsp baking powder
  • 1 tsp salt
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • 1/2 tsp black pepper
  • 1/4 cup butter, melted
  • 3/4 cup milk or buttermilk for a tangier flavor

Equipment

  • Large Pot or Dutch Oven
  • Strainer
  • Mixing Bowl
  • whisk

Method
 

  1. COMBINE & SIMMER: Place the chicken, water, quartered onion, garlic, thyme, and bay leaves into a large pot. Season generously with salt and pepper. Bring to a boil, then reduce the heat to a gentle simmer.
  2. COOK THE CHICKEN: Let it simmer for 30-40 minutes, skimming off any foam that rises to the top, until the chicken is tender and cooked through.
  3. STRAIN & SHRED: Remove the chicken from the pot and set it aside to cool. Strain the broth to remove the herbs and vegetables, then pour the clear broth back into the pot. Once the chicken is cool enough to handle, shred it into bite-sized pieces.
  4. MIX DRY INGREDIENTS: While the chicken cools, whisk together the flour, baking powder, salt, garlic powder, onion powder, and black pepper in a medium bowl.
  5. ADD WET INGREDIENTS: Pour in the melted butter and milk. Stir gently with a fork just until a thick batter forms. Be careful not to overmix.
  6. ADD CHICKEN: Add the shredded chicken back to the pot of broth and bring it to a steady, gentle simmer.
  7. DROP DUMPLINGS:
  8. Using a tablespoon, drop spoonfuls of the dumpling batter into the simmering broth, leaving a little space between each one.
  9. COVER & COOK: Cover the pot tightly and let the dumplings steam for 15-20 minutes without lifting the lid. They are done when they are light, fluffy, and a toothpick inserted into the center of a dumpling comes out clean. Serve hot.

Notes

  • Richer Broth: For an even deeper flavor, you can roast the chicken pieces for 20 minutes at 400°F (200°C) before simmering them.
  • Fluffy Dumplings: The key to soft dumplings is to not over-mix the batter. Stir just until the flour is incorporated. Overworking the gluten will make them tough.
  • Customize It: Feel free to add 1 cup of chopped carrots and celery back into the finished broth along with the shredded chicken for a heartier dish.