Old Fashioned Chicken & Dumplings: Super Easy

There’s nothing quite like a bowl of old-fashioned chicken and dumplings — the kind that fills your kitchen with the slow-simmered aroma of tender chicken, buttery broth, and soft, pillowy dumplings.

This recipe brings back true Southern comfort: warm, hearty, and deeply satisfying without being complicated. Every bite gives you a mix of silky broth, rich homemade flavor, and dumplings that melt into the soup just enough to thicken it naturally.

In this version, we keep the classic flavor but simplify the process so anyone can make it on a busy weeknight. You’ll get a homestyle texture, a full-bodied broth, and chicken that pulls apart effortlessly.

The dumplings stay soft yet sturdy, soaking up the savory goodness without falling apart. If you’re craving a nostalgic, comforting dish that tastes like it’s been handed down for generations — this is the recipe.

Why You’ll Love This Recipe

Ingredients

Ingredient List

For the Chicken & Broth:

• 1 whole chicken (3–4 lbs), cut into pieces
• 8 cups chicken broth (1.9L)
• 1 medium onion, diced
• 2 celery stalks, sliced
• 2 carrots, sliced
• 3 garlic cloves, minced
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 teaspoon dried thyme
• 2 bay leaves
• 2 tablespoons butter
• ½ cup heavy cream (optional but recommended for richness)

For the Dumplings:

• 2 cups all-purpose flour (250g)
• 1 tablespoon baking powder
• 1 teaspoon salt
• 4 tablespoons cold butter, cubed
• ¾ cup whole milk
• 1 tablespoon fresh parsley, chopped (optional)

Ingredient Guide

Whole Chicken:
A whole chicken creates the richest broth because the bones, skin, and dark meat all release flavor. You can substitute with bone-in thighs or breasts, but the broth won’t be as full-bodied. For a lighter taste, use only white meat but add an extra cup of broth.

Chicken Broth:
This is the backbone of the dish, giving depth and savory warmth. Use low-sodium broth so you can control seasoning. Homemade stock will make the flavor even more authentic and nostalgic.

Onion, Celery & Carrots:
These classic aromatics build the foundational flavor. They soften into the broth, adding sweetness and earthiness. If you want a thicker gravy-like broth, chop them smaller so they dissolve more as they cook.

Garlic:
Adds a subtle warmth that rounds out the broth. If you prefer a stronger garlic flavor, add an extra clove during simmering.

Butter:
Creates a silky mouthfeel and helps the dumplings cook tenderly. Don’t skip it — it’s essential for richness.

Heavy Cream:
Optional but highly recommended if you want a creamier Southern-style chicken and dumplings. It also balances the savory notes with gentle sweetness.

Flour, Baking Powder & Milk (for dumplings):
These create light, soft dumplings that float on the broth. Cold butter is crucial because it melts as the dumplings cook, creating tiny air pockets for softness. Whole milk yields the best texture, but 2% also works.

Instructions

Step-by-Step Cooking Guide

1- Start the Broth
Add the chicken, broth, onion, celery, carrots, garlic, thyme, bay leaves, salt, and pepper to a large pot. Bring to a boil, then reduce to a simmer. The broth should smell savory and aromatic after 20 minutes. Skim off foam to keep the liquid clear and clean-flavored.

2- Simmer Until Chicken is Tender
Let the chicken cook for 45–55 minutes, or until it’s falling off the bone. The broth will deepen in color and smell rich and homey. If the liquid reduces too much, add a cup of water. Avoid boiling aggressively — it toughens the chicken.

3- Remove and Shred the Chicken
Take the chicken out and let it cool slightly. Shred the meat into medium pieces and discard the skin and bones. If the broth tastes weak at this stage, simmer for 10 more minutes to concentrate the flavor.

4- Make the Dumpling Dough
In a bowl, whisk flour, baking powder, salt, and parsley. Add cold butter and cut it into the flour using a fork until the mixture looks crumbly. Pour in the milk and stir gently. Dough should be soft and slightly sticky — overmixing can make dumplings dense.

5- Return Chicken to the Pot
Add the shredded chicken back into the simmering broth along with butter and heavy cream. Stir gently and taste the broth. Adjust salt if needed. Keep heat at a low simmer to avoid breaking the dumplings once added.

6- Drop in the Dumplings
Using a spoon, drop tablespoon-sized dough portions directly into the broth. Space them out so they don’t clump. They will sink slightly, then rise as they cook. Do not stir at this stage or the dumplings may fall apart.

7- Cover and Cook Dumplings
Place the lid on and cook for 15 minutes without removing the lid. The steam helps the dumplings puff and set. After 15 minutes, gently stir to make sure none are sticking. Dumplings should be soft but not gummy.

8- Final Simmer and Serve
Let the pot simmer for 5 more minutes to thicken the broth naturally from the dumpling starch. The dish should look creamy and hearty. Serve hot with black pepper and fresh parsley.

Serving Suggestions

Variations

Creamy Southern Style:
Add an extra ½ cup of heavy cream and let the broth cook an additional 10 minutes after dumplings are done. This gives a thicker, richer texture.

Flat Dumplings Style:
Roll the dough thin and cut into strips instead of dropping spoonfuls. These dumplings have a chewier, noodle-like feel.

Herb-Loaded Dumplings:
Mix rosemary, thyme, and chives into the dough for a fragrant upgrade. This works especially well in winter.

Vegetable-Rich Version:
Add peas, corn, or diced potatoes during the simmering stage. It creates a heartier, stew-like dish.

Storage Instructions

Fridge:
Store in an airtight container for 3–4 days. Dumplings will soften over time but remain delicious.

Freezer:
Freeze without dumplings for best results — up to 3 months. If freezing with dumplings, expect a softer texture when reheated.

Reheating:
Warm gently on the stove over low heat to prevent dumplings from breaking. Add a splash of broth or milk if the soup thickens too much.

Safety Tips:
Always cool completely before storing. Reheat to at least 165°F (74°C).

Mistakes to Avoid

• Boiling the dumplings — makes them tough and rubbery.
• Stirring too early — breaks the dumplings before they set.
• Using warm butter in dough — results in dense dumplings.
• Overcooking chicken — leads to dry stringy meat.
• Adding too much salt before simmering — the broth reduces and can become overly salty.
• Using high heat — clouds the broth and ruins texture.
• Lifting the lid while dumplings cook — prevents them from rising properly.

Expert Tips

FAQs

Can I use rotisserie chicken?
Yes, but simmer the bones in the broth for 20 minutes first to deepen flavor.

Can I make the dumplings ahead?
You can mix the dry ingredients ahead, but add milk only before cooking.

Why are my dumplings dense?
Warm butter or overmixed dough removes air pockets, making them heavy.

Can I add vegetables?
Absolutely — peas, carrots, corn, and celery all work well.

Can I make it dairy-free?
Yes, use olive oil instead of butter and omit the cream.

Why is my broth too thin?
Simmer uncovered for 10 minutes or add a spoonful of flour mixed with broth.

Why did my dumplings fall apart?
They were stirred too early or the heat was too high.

What herbs pair best?
Parsley, thyme, basil, and rosemary all complement chicken beautifully.

How long does it keep?
Up to 4 days in the fridge, 3 months in the freezer.

Can I make it spicier?
Add cayenne, chili flakes, or a splash of hot sauce.

Final Thoughts

Old-fashioned chicken and dumplings will always be the kind of recipe that brings people together. With simple ingredients and a comforting method, it transforms into a warm, nostalgic bowl of pure comfort.

Cook it slow, enjoy every bite, and let it become a new family favorite.

Old Fashioned Chicken & Dumplings

A warm, nostalgic bowl of pure comfort made with tender chicken, a rich savory broth, and soft, fluffy dumplings. This classic old-fashioned recipe is simple, hearty, and incredibly satisfying — perfect for cozy weeknights or family dinners. Enjoy a true Southern-style dish with deep flavor and melt-in-your-mouth texture.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 15 minutes mins

Servings: 6

Course: Main Course

Cuisine: American, Southern

Ingredients Method Notes

Ingredients

  

For the Chicken & Broth

• 1 whole chicken 3–4 lbs, cut into pieces
• 8 cups chicken broth
• 1 medium onion diced
• 2 celery stalks sliced
• 2 carrots sliced
• 3 garlic cloves minced
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 teaspoon dried thyme
• 2 bay leaves
• 2 tablespoons butter
• ½ cup heavy cream optional

For the Dumplings

• 2 cups all-purpose flour
• 1 tablespoon baking powder
• 1 teaspoon salt
• 4 tablespoons cold butter cubed
• ¾ cup whole milk
• 1 tablespoon chopped parsley optional

Method

 

Make the Broth

1. Add chicken, broth, onion, celery, carrots, garlic, thyme, bay leaves, salt, and pepper to a large pot. Bring to a boil, then simmer gently for 45–55 minutes until chicken is tender.

Shred the Chicken

1. Remove chicken and shred into bite-sized pieces. Discard skin and bones. Simmer broth for 10 more minutes if needed to deepen flavor.

Prepare Dumpling Dough

1. Mix flour, baking powder, salt, and parsley. Cut in cold butter until crumbly. Add milk and stir gently until a soft dough forms.

Combine Everything

1. Return shredded chicken to the pot. Add butter and optional heavy cream. Keep at a low simmer.

Cook the Dumplings

1. Drop spoonfuls of dough into the broth. Cover and cook for 15 minutes without lifting the lid. Dumplings should be fluffy and fully cooked through.

Finish and Serve

1. Simmer 5 additional minutes to thicken. Serve warm with black pepper and fresh parsley.

Notes

• Don’t stir dumplings for the first 15 minutes — they need steam to rise properly.
• Use bone-in chicken for the richest broth.
• Add extra cream for a more luxurious, silky soup texture.
• If broth becomes too thick, add a splash of chicken stock or milk.
• Dumplings soften more over time — this is normal and delicious.