Old-Fashioned Chicken And Dumplings

How to make Old-Fashioned Chicken And Dumplings



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


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


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


In a medium bowl, season chicken with salt and pepper and toss with 1/2 cup flour.

Heat 1 tablespoon olive oil in a large pot or Dutch oven over medium-high heat. Add chicken and cook until outsides are browned, stirring occasionally, 3-5 minutes. Remove to a plate and set aside.

Reduce heat to medium and add remaining olive oil and butter. Add carrots, celery, and onion and cook until softened, about 5 minutes.

Stir in broth, thyme, bay leaves, and chicken. Bring to a simmer, then stir in cream and peas and season to taste with salt and pepper.

Meanwhile, prepare the dumplings:

In a medium bowl, stir together the 1 1/2 cups flour, baking powder, and salt. Add buttermilk and eggs and stir until no raw flour remains.

Drop dough by tablespoons into simmering broth, giving them some space to puff up.

Cover, reduce heat, and let simmer gently until dumplings are puffy and chicken has cooked through, about 15 minutes. Enjoy!

Nutrition Information:

Calories: 500 kcal | Protein: 30g | Carbohydrates: 30g | Dietary Fiber: 3g | Sugars: 3g | Fat: 25g | Saturated Fat: 10g | Cholesterol: 150mg | Sodium: 800mg

Frequently Asked Questions:

Can I use both chicken breasts and thighs in this recipe?

Yes, you can use a combination of boneless, skinless chicken breasts and thighs for a mix of textures and flavors.

What’s the purpose of coating the chicken in flour before cooking?

Coating the chicken in flour helps thicken the sauce as it cooks and provides a golden-brown crust on the chicken.

Can I use vegetable broth instead of chicken broth for a vegetarian version?

Yes, you can substitute vegetable broth to make a vegetarian-friendly version of the dish.

How crucial is the thyme in the recipe?

Dried thyme adds a subtle earthy flavor, but you can omit it or use other herbs like rosemary or sage for variation.

Can I use frozen peas directly, or do I need to thaw them first?

The recipe suggests thawing the peas beforehand to ensure they cook evenly, but you can add them frozen and adjust the cooking time if needed.

Is heavy cream necessary, or can I use a lighter alternative?

You can use half-and-half or whole milk as a substitute for heavy cream, but it will result in a lighter sauce.

What if I don’t have buttermilk for the dumplings?

You can make a buttermilk substitute by adding 1 tablespoon of vinegar or lemon juice to regular milk and letting it sit for a few minutes.

Can I make the dumplings gluten-free?

Yes, you can use a gluten-free flour blend to make gluten-free dumplings.

Check the package for specific proportions.

How do I know when the dumplings are done cooking?

The dumplings are done when they are puffy and cooked through.

Test one by cutting it open; it should be soft and not doughy inside.

Can I prepare the dumplings separately and add them to the soup later?

Yes, you can make the dumplings separately and add them to individual bowls before serving if you prefer a different method.

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