Old-Fashioned Chicken and Dumplings

4.4
(155)

This old-fashioned chicken and dumplings recipe is comfort food that can't be topped!

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Prep Time:
15 mins
Cook Time:
45 mins
Total Time:
1 hrs
Servings:
20

Few things scream "comfort food" quite as loudly as old-fashioned chicken and dumplings. This satisfying chicken and dumplings recipe is as good as it gets!

Old-Fashioned Chicken and Dumplings Ingredients

These are the simple ingredients you'll need to make this old-fashioned chicken and dumplings recipe:

· Chicken: This recipe calls for seven pounds of chicken pieces. It's a great way to use up leftovers!
· Stock: Use store-bought or homemade chicken stock.
· Vegetables: You'll need two onions and three celery stalks.
· Seasonings: This dish is simply seasoned with salt and ground black pepper.
· Milk: Milk adds richness to the dumplings and keeps them moist.
· Flour: All-purpose flour creates structure and helps bind the dumplings together.
· Baking powder: Baking powder is essential for the fluffiest dumplings.
· Butter: Two tablespoons of butter adds even more moisture and richness.
· Parsley: Fresh parsley gives the dish a pop of color and flavor.

How to Make Old-Fashioned Chicken and Dumplings

You'll find the full, step-by-step recipe below — but here's a brief overview of what you can expect when you make traditional chicken and dumplings at home:

1. Cook the chicken, salt, and vegetables in stock.
2. Prepare the dumpling mixture according to the recipe below.
3. Drop spoonfuls of the dumpling mixture onto the simmering chicken.
4. Transfer the chicken and dumplings to a separate bowl.
5. Use the remaining stock to make gravy.
6. Return the chicken and dumplings to the pot. Garnish with parsley.

Nicole's Best Chicken and Dumplings Tips and Tricks

"Chicken and dumplings is one of the most quintessential Southern comfort foods of all time," according to culinary producer Nicole McLaughlin (a.k.a. NicoleMcMom). "To know it is to love it." Here are a few of her best tips and tricks for making the best chicken and dumplings of your life:

· Nicole opted to use seven pounds of chicken breasts and thighs because they're the easiest parts to handle.
· Nicole's favorite way to cut cold butter into the dumpling mixture? Use a cheese grater and stir!
· You'll know the gravy is done when it coats the back of a wooden spoon. If it slides right off, it's still too thin.

How to Store and Freeze Old-Fashioned Chicken and Dumplings

Store your chicken and dumplings in the refrigerator for up to five days. Reheat in the microwave or on the stove.

If you plan to keep your leftovers for more than five days, transfer them to a freezer-safe container or zip-top freezer bags. Make sure to leave at least an inch of space at the top, as the liquid will expand during the freezing process. Squeeze out the excess air and freeze for up to three months.

Allrecipes Community Tips and Praise

"The recipe is great," raves WelderChef. "Instead of using cut up chicken, I simmered a turkey carcass left over from Thanksgiving and picked the meat off the bones. I added frozen peas and carrots and ended up with what reminded me of turkey pot pie."

"This is a great recipe," according to Carmen. "I did put my own twist on it. I seared my chicken first then added my chicken stock and veggies and baked instead of boiling the chicken. This gave it color and more flavor. I also added rosemary and thyme."

"Excellent," according to aimeelynn. "Rather than using pre-made stock I made some with onion, carrots, garlic powder, celery seed, and salt and pepper as I boiled the chicken."

Editorial contributions by Corey Williams

Ingredients

Soup:

  • 7 pounds cut up chicken pieces

  • 4 cups chicken stock

  • 2 onions, chopped

  • 3 stalks celery, chopped

  • 2 teaspoons salt

Dumplings:

  • 1 large egg

  • ¼ cup milk

  • 1 ½ cups all-purpose flour, divided

  • 1 ½ teaspoons baking powder

  • 1 teaspoon salt

  • 2 tablespoons cold unsalted butter

  • 1 tablespoon chopped fresh parsley

Gravy:

  • 1 cup water

  • ½ teaspoon ground black pepper

  • 1 tablespoon chopped fresh parsley

Directions

  1. Start the soup: Place chicken pieces in a large pot; add chicken stock, onions, celery, and salt. Bring to a boil over medium-low heat, then simmer, partially covered, until chicken is tender, about 15 to 20 minutes.

  2. Meanwhile, make the dumplings: Beat egg and milk together in a large mixing bowl. Mix in 1 cup flour, baking powder, and salt. Grate cold butter into the wet flour mixture; stir in parsley.

  3. Dollop 6 large spoonfuls of dumpling mixture onto the top of the simmering chicken. Cover the pot and steam dumplings until fluffy, 10 minutes more.

  4. Remove dumplings and chicken pieces to a large dish; shred chicken and discard bones. Cover and set aside, keeping warm.

  5. For the gravy: Strain stock left in the pot, pressing the vegetables to release more flavor; return stock to the pot. Whisk water with remaining 1/2 cup flour until smooth; stir into the strained stock. Season with pepper and bring to a boil, stirring constantly, to thicken.

  6. Stir in chicken and top with dumplings. Serve with parsley.

Nutrition Facts (per serving)

400 Calories
26g Fat
9g Carbs
31g Protein
Nutrition Facts
Servings Per Recipe 20
Calories 400
% Daily Value *
Total Fat 26g 33%
Saturated Fat 8g 39%
Cholesterol 133mg 44%
Sodium 700mg 30%
Total Carbohydrate 9g 3%
Dietary Fiber 1g 2%
Total Sugars 1g
Protein 31g
Vitamin C 4mg 21%
Calcium 51mg 4%
Iron 2mg 11%
Potassium 353mg 8%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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