Old Fashioned Chicken and Dumplings
This Old Fashioned Chicken and Dumplings recipe is classic homestyle cooking at its best. It’s perfect for a chilly winter night!
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I’ll be the first to admit that some of grandma’s recipes deserve to be left in the past. What was it with the 1960’s and cooking everything with gelatin!? And boiling Brussels sprouts until they were soft and tasteless? We can leave that behind. But this Old Fashioned Chicken and Dumplings? Amazing!
Chicken and Dumplings have stood the test of time…and for good reason! This recipe is absolutely delicious. It’s classic homestyle cookin’ at its best. It’s hearty, flavorful and perfect for warming your belly on a cold night.
Old Fashioned Chicken and Dumplings
If you’ve never made a homemade version of this dish, then you’re in for a real treat. Chicken and Dumplings is essentially a creamy chicken soup where the soup is used to cook dumplings, or balls of biscuit dough.
When served, the soup is spooned into a bowl and then a dumpling is added on top. My grandma always made very large dumplings, and we each got one in our bowl. We’d use our spoons to break apart the dumpling so we got some biscuit and some soup in each bite.
Another one of grandma’s “secret” tricks? Evaporated milk. The soup portion of Chicken and Dumplings varies greatly in different versions, but I’ve always enjoyed a thicker, creamier soup. A can of evaporated milk is an easy way to boost the creaminess in the soup portion of this recipe.
As a kid, I remember grandma would roast a chicken to use for Chicken and Dumplings. While you can absolutely still do that, we’ve added a shortcut – rotisserie chicken. I always keep bags of rotisserie chicken in the freezer for easy use in soups and other recipes. This recipe is one where I just drop in a bag of frozen (cooked) rotisserie chicken. Easy peasy!
Types of Dumplings
When it comes to Chicken and Dumplings, there are 2 main versions of dumplings out there:
- Drop Dumplings – the dough is made in a large mixing bowl and then balls of dumpling batter get dropped into the soup. This is my personal favorite, and it’s the style I used in this recipe. A shortcut version calls for canned biscuits to be cut into quarters and dropped into the soup.
- Rolled Dumplings – the dough gets mixed and then rolled out. This leads to a denser dough-y dumpling.
My wife grew up near Pennsylvania Amish country, and she makes a soup every winter with rolled dumplings. They’re delicious, but I personally prefer the shaggy biscuit like dumplings that come from dropping mounds of dough into the hot soup.
Chicken and Dumplings Ingredients
- Butter & Olive Oil. I like to use a combination of butter and olive oil for sautéing the veggies. The butter brings flavor, but the olive oil increases the smoke point…which means it’s harder to burn the chopped vegetables.
- Onions, Celery, Carrots & Garlic. The combination of onions, celery and carrots are the classic mirepoix used in many soups. I like to add a bit of minced garlic here, too.
- All-purpose Flour. Adds to the creamy texture of the soup.
- Low-Sodium Chicken Broth & Evaporated Milk. I like to use low-sodium broth and then add salt on my own. This lets me control the amount of salt a bit better. And the evaporated milk really elevates the creaminess of this recipe without using actual heavy cream. (Evaporated milk also freezes better than cream should you plan on freezing leftovers.)
- Shredded, Cooked Chicken. I use shredded rotisserie chicken as an easy shortcut. We typically keep bags of rotisserie chicken meat in the freezer for easy use in recipes like this one.
- Spices: Salt, Pepper, Thyme & Parsley. This classic combination is great for chicken recipes. If you’re not a fan of thyme, rosemary would also work well here.
Storing Leftovers
Like many soups, Chicken and Dumplings actually taste better on Day 2 as the flavors meld and the dumplings absorb more of the broth from the soup. Leftovers can be stored in an airtight container in the fridge for up to 5 days.
If needed, you can freeze leftovers for up to 3-4 months. To thaw, place container or freezer bag in the refrigerator overnight. To reheat, place thawed leftovers in a pot on the stovetop over medium heat. Cook, stirring occasionally, until heated through. Alternatively, you can microwave thawed leftovers in a microwave-safe container in 1-minute intervals, stirring after each round, until heated through.
If you’re looking for an all-time favorite comfort food recipe, then this one deserves a spot on the list. Grandma knew what she was doing…at least when it came to Chicken and Dumplings! Enjoy!
Did you make this recipe at home? Leave a comment, or snap a photo and tag me on Instagram (@Spicedblog) – I’d love to see your version!
Old Fashioned Chicken and Dumplings
Ingredients
For the Soup
- 3 Tbsp unsalted butter
- 1 Tbsp olive oil
- 1 cup diced yellow onions
- 1 cup chopped celery
- 1 cup shredded carrots
- 2 tsp minced garlic
- ¼ cup all-purpose flour
- 4 cups low-sodium chicken broth
- 1 12-oz. can evaporated milk
- 4 cups shredded cooked chicken (see note)
- 1 tsp kosher salt
- 1 tsp ground black pepper
- 1 tsp dried thyme
- 3 Tbsp chopped fresh parsley
For the Dumplings
- 2 cups all-purpose flour
- 1½ tsp table salt
- 1 tsp ground black pepper
- 1 tsp dried thyme
- 4 tsp baking powder
- ½ cup buttermilk
- 4 Tbsp unsalted butter melted
Instructions
For the Soup
- Using a large stockpot or Dutch oven, add butter and olive oil and place over medium-high heat.
- Once butter has melted, add onions, celery and carrots; stir until well combined. Sauté, stirring occasionally, for 5-6 minutes.
- Add garlic; continue sautéing for 1-2 more minutes, stirring occasionally.
- Add flour; continue sautéing for 1-2 more minutes, stirring occasionally.
- Add chicken broth and evaporated milk; stir until well combined. Increase heat to medium-high and bring mixture to a boil.
- Add cooked chicken, salt, pepper and thyme; stir until well combined. Reduce heat to medium-low and let simmer.
For the Dumplings
- Using a large bowl, add flour, salt, pepper, thyme and baking powder; stir until well combined.
- Add buttermilk and melted butter to the bowl of dry ingredients; stir until well combined.
- Using a ¼-cup measure, drop mounds of the dumpling dough into the simmering soup. Gently press dough into soup.
- Cover pot and simmer for 12-15 more minutes, or until dumplings are fully cooked. (Tip: To check dumplings, split one open and confirm that the center is cooked. If necessary, continue cooking for 3-5 more minutes.)
- Garnish with freshly chopped parsley before serving.
Notes
Looking for more classic comfort food recipes? Check out these other favorites, too:
Cant wait to make this soon for me can i use tofu and vegetable broth i never had old fashioned chicken and dumplings before also it is raining here in Singapore everyday perfect for raining days in Singapore and after office meals love your recipes as always brightens up my day everyday after work
You know, I’ve never heard of dumplings with tofu and veggie broth, but I bet it would work quite well. Give it a try, Ramya! This would be great for Singapore’s rainy season. 🙂
Who is Ramya?!!! Obviously a vegetarian!!! I love how he/she is the first always to comment. Great looking dumplings. That would be my favorite part.
Ramya is indeed a vegetarian, Mimi! She lives in Singapore, and she’s been a long-time follower of the site. She’s had some fun ideas of how to take recipes here and put a vegetarian spin on them! And, yes, the dumplings are definitely the best part of this recipe – SO good!!
David, i love chicken and dumplings. I’m a rolled dumpling fan.
When lived in the US I was addicted to Cracker Barrel chicken and dumplings, i used do take away often.
But, no Cracker Barrels here, so you’ve motivated me to make a batch.
I wonder how fresh rolled puff pastry (we get it at the bakery) would work for dumplings?
Interesting note on the rolled dumplings – you and Laura would get along well! 🙂 Years ago (back in my bachelor days), I would eat at Cracker Barrel on occasion. (I remember they had a great fried chicken salad of all things.) It’s been years since I’ve been back.
I think this would be a fun project over there. I’m hesitant on the puff pastry though. It could work, but my gut tells me it would be a strange texture in this type of recipe. The dumplings use fairly common ingredients – do you think you can make ’em from scratch??
this looks so very delicious David. My mum used to make a version of this one. And I still adore dumplings!! They have to have suet in them! tho it’s getting hard to buy these days. Happy new year again.
I can’t tell you the last time I’ve seen suet in the store, Sherry. Every once in a while, I see pork lard, but that’s not very common either. Happy New Year right back at ya, my friend – stay cool on those warm downs down there!
With the frigid temps we have been having down here, this is THE PERFECT meal! Also, I haven’t ever made chicken and dumplings and had no clue that one version used basically biscuit dough as dumplings. I love that (mostly cos am a lazy dough maker) and I am willing to bet Laura’s rolled dumpling version is amazing too. Thanks for this, David! BTW – HAPPY NEW YEAR! Hoping y’all are all keeping warm up in the mountains!
Chicken and dumplings is really one of the quintessential cold weather foods – and it’s delicious!! I’m all about the drop biscuit version. Can’t go wrong with those dumplings that soak up all of the yummy flavor! Happy New Year right back at ya – so far, so good up here in the mountains!!
Just tried this recipe and it is delicious. This was the first time that I made my own dumplings from scratch. I’ll never use frozen or boxed again. Thanks much!
Grew up in PA. Amish country,,,only knew the rolled dough type dumplings until I moved south here they use the biscuit drop type dumplings,,,BOTH are delicious but I definitely prefer the rolled dough for my chicken and dumplings!!!!!!!!!!!!!!!!
My wife grew up in central PA, and she definitely prefers the rolled dumplings, too. Me? I’m a drop dumpling kinda guy. Both are delicious, though! Thanks, Bob!
I haven’t had a good homemade Chicken and Dumplings in ages, and your recipe sounds like the solution to that
Oh you should definitely make this soon, Raymund! It really is comfort food at its best! 🙂
This is a lot like the method my mother taught me for making homemade dumplings. I usually boil chicken (either boneless breasts or thighs) in chicken broth along with the veggies for my soup. Lately, I have been using a biscuit mix that my local Walmart carries called “Formula L Complete Biscuit Mix” (which contains actual shortening flakes) for the dumplings. It is on the baking aisle with the other biscuit mixes. It makes big fluffy dumplings that are delicious. I mix it as I would for biscuits with fresh buttermilk and drop by big spoons full into the soup. Thanks for posting. Sounds great. Might make some today. Our high for today is about freezing. Good time for hot dumplings.
It’s downright frigid here in the NC mountains this week, Sharron – so recipes like chicken and dumplings are perfect for this type of weather. I’m not familiar with Formula L Biscuit Mix, but I’ll keep an eye out for it. Shortening flakes is an interesting ingredient – I’ve never come across that before. Thanks for the idea, and I hope you enjoy this recipe as much as we do!
This looks over the top delicious, David! I only attempted to make chicken and dumplings once, and although the taste was excellent my dumplings fell apart on me. Armed with your recipe, I may give it another go…
Yes! Definitely give chicken and dumplings a go again soon, Frank. This is one of those ultimate winter comfort foods, so it’s perfect for this time of the year!
I have always loved fluffy drop dumplings. As soon as I get celery and buttermilk I will make this. I don’t usually have a creamy soup with dumplings but the picture looks so delicious I will try it. And since it is just me I am happy to see it can be frozen. I think it will be my new favorite.
I’m so glad you stumbled across this recipe, Cathie – it truly is wonderful comfort food for chilly days! The creamy soup with the dumplings is so flavorful. 🙂 I’m like you – drop dumplings are the best!! I hope you enjoy this recipe as much as we do. (Oh, and for buttermilk, I switched to using powdered buttermilk years ago. It stays in the fridge, but you can just mix up as much as you need for whatever recipe you’re making. https://amzn.to/3SttrvS)