Old-Fashioned Chicken And Dumplings

There’s something timeless about a bowl of Old-Fashioned Chicken and Dumplings — the kind of meal that feels like it’s been passed down through generations, carrying the warmth of Sunday suppers and cozy family kitchens.

Tender bites of chicken, slow-simmered vegetables, and a creamy, savory broth form the heart of the dish, while fluffy dumplings float on top like little clouds of comfort.

Every spoonful is rich, hearty, and nourishing — the perfect cure for cold weather, long days, or simply when you crave a taste of home.

Why People Will Love This Old-Fashioned Chicken And Dumplings Recipe

Pure comfort in every spoonful – The silky, savory broth wraps around tender chicken and pillowy dumplings, delivering the kind of warmth that reaches beyond the stomach and into the soul.

A taste of cherished memories – Every bite carries the familiar aroma and flavor of a kitchen filled with love, evoking Sunday dinners, family laughter, and the quiet comfort of being cared for.

Hearty yet harmonious – With a perfect balance of protein-rich chicken, tender vegetables, and soft dumplings, it satisfies hunger without feeling heavy, leaving you content but never sluggish.

Dumplings like little clouds – These buttermilk treasures puff up in the broth, absorbing all its savory richness so each bite bursts with flavor and softness.

The ultimate cold-weather embrace – On a frosty evening, this dish is like a warm blanket for the senses, thawing the chill and replacing it with cozy satisfaction.

An easy crowd favorite – Universally appealing to kids and adults alike, it’s the kind of dish that fills tables, hearts, and conversations, making it perfect for gatherings big or small.

Key Ingredients:

Juicy chicken breasts or thighs – Slowly simmered to perfection, the meat becomes tender and succulent, releasing its natural juices into the broth to create a depth of flavor that only comes from careful cooking.

Onion, carrot, and celery – The aromatic backbone of countless comfort foods, these vegetables slowly soften and release their sweetness, building a foundation that is both fragrant and soul-warming.

Rich chicken broth with a splash of cream – The broth carries the essence of the chicken and vegetables, while the cream swirls in to add a silky, luxurious texture that feels indulgent with every spoonful.

Thyme and bay leaves – Gentle herbal notes that linger in the background, giving the dish an earthy complexity that elevates it from simple to extraordinary.

Buttermilk dumplings – Light yet substantial, they puff up in the simmering broth, absorbing the savory essence so that every bite is infused with flavor.

Sweet peas – Their tender pop adds brightness and balance, cutting through the richness while providing a hint of natural sweetness.

Expert Tips:

Use a mix of chicken cuts – Combining breasts and thighs gives you the best of both worlds: lean, tender meat from the breast and rich, juicy flavor from the thigh.

Don’t skip the browning step – Searing the chicken before simmering locks in juices and creates flavorful browned bits (fond) that enrich the broth.

Simmer gently, not vigorously – A rolling boil can toughen the chicken and break apart the dumplings; a gentle simmer keeps textures tender and intact.

Add cream at the right time – Stir in the cream after the broth and chicken have simmered to prevent curdling and preserve its silky richness.

Avoid overmixing the dumpling batter – Stir just until combined; overmixing activates the gluten and makes dumplings dense rather than pillowy.

Space out the dumplings – Drop them in with enough room to puff up without sticking together, ensuring light, fluffy results.

Taste and adjust seasoning at the end – The flavors deepen as the dish cooks, so final seasoning ensures a perfectly balanced broth.

Old-Fashioned Chicken And Dumplings

Ingredients

FOR THE CHICKEN:

2 lbs boneless, skinless chicken breasts and/or thighs, trimmed and cut into 1 1/2-inch pieces

1/2 cup all-purpose flour

2 tablespoons olive oil, divided

FOR THE SAUCE:

2 tablespoons butter

2 large carrots, peeled and diced

2 stalks celery, diced

1 large onion, diced

2 bay leaves

1/2 teaspoon dried thyme

2 cloves garlic, minced

5-6 cups chicken broth

1/2 cup heavy cream

1 1/2 cups frozen peas, thawed

FOR THE DUMPLINGS:

1 1/2 cups all-purpose flour

2 teaspoons baking powder

1/2 teaspoon salt

3/4 cup buttermilk

2 eggs

Kosher salt and freshly ground black pepper, to taste

Instructions

Prepare the chicken:

In a medium bowl, season the chicken pieces with salt and pepper.

Sprinkle with the ½ cup of flour and toss until evenly coated.

Brown the chicken:

Heat 1 tablespoon of olive oil in a large pot or Dutch oven over medium-high heat.

Add the chicken and cook, stirring occasionally, until lightly browned on the outside, about 3–5 minutes.

Transfer the chicken to a plate and set aside.

Cook the vegetables:

Reduce the heat to medium.

Add the remaining tablespoon of olive oil along with the butter.

Stir in the carrots, celery, and onion, cooking until they begin to soften, about 5 minutes.

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Build the sauce:

Add the chicken broth, thyme, bay leaves, and the browned chicken back into the pot.

Bring to a gentle simmer.

Stir in the heavy cream and peas, then season with additional salt and pepper to taste.

Make the dumpling batter:

While the soup simmers, whisk together the 1½ cups flour, baking powder, and salt in a medium bowl.

Add the buttermilk and eggs, stirring until the mixture is smooth and no dry flour remains.

Cook the dumplings:

Drop the dough by heaping tablespoons into the simmering broth, leaving space between each to allow for expansion.

Cover the pot, reduce the heat to low, and simmer gently until the dumplings are puffed and cooked through, and the chicken is fully tender—about 15 minutes.

Serve:

Remove the bay leaves, ladle into bowls, and enjoy warm.

Important Notes When Making Old-Fashioned Chicken and Dumplings

Freshness matters – Use fresh vegetables and quality chicken broth for the most vibrant flavor; store-bought broth can work, but homemade will make the dish truly exceptional.

Flour coating serves two purposes – Coating the chicken not only helps it brown beautifully but also contributes to thickening the broth as it cooks.

Herbs are subtle but essential – Thyme and bay leaves may seem minor, but they provide an earthy background note that ties all the flavors together.

Broth consistency can be adjusted – If you prefer a thicker base, let it reduce slightly before adding the dumplings; for a lighter soup-like texture, add a bit more broth.

Dumplings continue cooking off heat – They will keep absorbing liquid even after the pot is turned off, so serve promptly to enjoy their fluffiest texture.

Watch the salt balance – Since both broth and cream add their own flavor, season gradually and taste often to avoid over-salting.

How to Enjoy Old-Fashioned Chicken and Dumplings After Cooking

Serve it piping hot – This dish is at its most comforting when enjoyed fresh off the stove, with steam rising and dumplings still fluffy.

Pair with a simple side – A crisp green salad, roasted vegetables, or crusty bread makes a perfect complement without overpowering the main dish.

Add a finishing touch – Sprinkle with freshly cracked black pepper or a small handful of chopped parsley for color and a hint of freshness.

Portion wisely – Ladle a generous scoop of broth, chicken, vegetables, and dumplings into each bowl to ensure every bite has a balanced mix.

Enjoy slowly – Take time to savor the creamy broth, the tender chicken, and the soft dumplings; this is a meal meant to comfort and nourish.

Reheat gently – If you have leftovers, warm them over low heat on the stove with a splash of extra broth or cream to keep the dumplings tender.

Nutrition Information:

For Old-Fashioned Chicken and Dumplings (per 1 serving, assuming 8 servings from the full recipe):

Frequently Asked Questions:

Can I make the dumplings ahead of time?

It’s not recommended, because the leavening in the dough (baking powder) starts working as soon as the wet and dry ingredients are combined.

If the batter sits too long, the bubbles collapse, resulting in dense, heavy dumplings. For the lightest, fluffiest texture, mix the batter right before you drop it into the simmering broth.

Can I use rotisserie chicken instead of raw chicken?

Absolutely, and it’s a great time-saver. However, since rotisserie chicken is already cooked, you should skip the browning step and add the shredded meat toward the end of the cooking process—just long enough to heat it through.

This prevents the chicken from becoming stringy or dry while still infusing the broth with flavor.

How do I keep my dumplings from falling apart?

The biggest culprit is overly vigorous boiling, which breaks the dumplings apart before they set. Keep the liquid at a gentle simmer, and resist the urge to stir once they’re dropped in.

Let them cook undisturbed under a lid so steam can puff them up evenly.

What if my broth is too thin?

This can happen if your chicken or vegetables release more liquid than expected. To fix it, you can either let the pot simmer uncovered to evaporate excess water or create a quick slurry by whisking flour or cornstarch into a small amount of broth, then stirring it back in.

Always do this before adding dumplings so the texture stays silky and not gummy.

Can I freeze leftovers?

While the chicken and broth freeze beautifully, dumplings do not—they absorb liquid, become waterlogged, and lose their fluffy texture once thawed.

For the best results, freeze only the broth and chicken mixture. When reheating, bring it to a gentle simmer and drop in freshly made dumpling batter so you can enjoy the same just-cooked softness as the original dish.

Should I use chicken breasts, thighs, or both?

Using both gives the best balance—breasts provide lean, tender meat, while thighs add deeper flavor and richness to the broth.

If you only use one cut, adjust cooking time to avoid over- or undercooking.

Why do I coat the chicken in flour before browning?

The flour helps create a golden crust during searing, which boosts flavor.

It also mixes into the broth as the chicken simmers, naturally thickening the base without needing extra starch later.

When should I add the cream?

Always add cream after the broth and chicken have simmered together.

Adding it too early can cause it to curdle from prolonged high heat, affecting the smoothness of the sauce.

How do I make sure the dumplings cook evenly?

Drop dumplings into the simmering broth in separate spots with space between them, cover the pot, and avoid lifting the lid too often.

The trapped steam ensures they puff up evenly and cook through without becoming soggy.

Can I make this recipe in advance?

You can prepare the broth, chicken, and vegetables ahead and store them in the fridge for up to 2 days.

For the best texture, make the dumplings fresh when reheating so they stay light and fluffy rather than absorbing too much liquid.