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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.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
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.