Old-Fashioned Chicken and Dumplings

Introduction

There’s something undeniably comforting about a steaming bowl of Old-Fashioned Chicken and Dumplings. This classic recipe brings together tender pieces of chicken, hearty vegetables, and fluffy dumplings simmered in a rich, savory broth. Perfect for cold days or when you need a warm hug in a bowl, this dish is a true representation of home-cooked goodness.

Ingredients

For the Chicken and Broth:

1 whole chicken (about 4 lbs), cut into pieces

1 medium onion, chopped
2 cloves garlic, minced
3 carrots, sliced

3 celery stalks, sliced
4 cups chicken broth
1 bay leaf

1 tsp dried thyme
Salt and pepper, to taste

For the Dumplings:

2 cups all-purpose flour
1 tbsp baking powder
1/2 tsp salt

1/4 cup unsalted butter, cold and cut into small pieces
1 cup milk

Instructions

1. Prepare the Chicken and Broth:

In a large pot or Dutch oven, add the chicken pieces and cover with water. Bring to a boil over medium-high heat, then reduce the heat to a simmer. Cook for about 45 minutes, or until the chicken is fully cooked and tender.
Remove the chicken from the pot and set aside to cool. Discard the skin and bones, and shred the meat into bite-sized pieces.
In the same pot, add the chopped onion, garlic, carrots, and celery. Cook for about 5 minutes, until the vegetables start to soften.

Return the shredded chicken to the pot. Add the chicken broth, bay leaf, dried thyme, salt, and pepper. Bring to a simmer and cook for 10 minutes.

2. Make the Dumplings:

In a large bowl, whisk together the flour, baking powder, and salt.

Cut in the cold butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
Stir in the milk until just combined. The dough will be slightly sticky.

3. Cook the Dumplings:

Drop spoonfuls of the dumpling dough onto the simmering broth. Be careful not to overcrowd the pot.
Cover the pot with a lid and simmer for 15-20 minutes, or until the dumplings are cooked through and have expanded.

4. Serve:

Remove the bay leaf from the pot. Taste and adjust seasoning if necessary.
Ladle the chicken and dumplings into bowls and serve hot.

Tips for Perfect Chicken and Dumplings

Use Bone-In Chicken: Cooking chicken with the bones adds extra flavor to the broth.

Don’t Overmix Dumpling Dough: Overmixing can lead to dense dumplings. Mix until just combined.
Simmer, Don’t Boil: Keep the heat at a simmer to ensure the dumplings cook evenly and stay tender.

Why This Recipe is a Keeper

This Old-Fashioned Chicken and Dumplings recipe is more than just a meal—it’s a nostalgic trip back to simpler times. The combination of a rich, flavorful broth and soft, fluffy dumplings creates a comforting dish that warms the soul. Perfect for family gatherings or a cozy night in, this recipe is sure to become a beloved staple in your home.

Serving and Storage Tips for Old-Fashioned Chicken and Dumplings

Serving Tips:

Garnish for Extra Flavor: Top your chicken and dumplings with freshly chopped parsley or a sprinkle of paprika to add a pop of color and extra flavor.
Pair with Side Dishes: Serve with a side of crusty bread or a simple green salad to round out the meal.

Portion Control: Ladle the chicken and dumplings into bowls and ensure each serving includes both chicken and dumplings for a balanced dish.
Adjust Consistency: If the stew thickens too much after cooking, you can adjust the consistency by adding a bit more chicken broth or water. Stir in a small amount at a time until you reach your desired thickness.

Storage Tips:

Cool Quickly: Allow the chicken and dumplings to cool to room temperature before transferring them to storage containers. This helps prevent condensation, which can make the dumplings soggy.
Refrigerate: Store leftovers in an airtight container in the refrigerator for up to 3-4 days. The dish should be cooled and refrigerated within two hours of cooking to ensure food safety.
Freeze for Later: If you want to freeze chicken and dumplings, let the dish cool completely before portioning it into freezer-safe containers. It can be frozen for up to 3 months. Be aware that the dumplings might become a bit softer upon reheating.

Reheat Carefully: To reheat, thaw frozen chicken and dumplings in the refrigerator overnight. Reheat on the stove over low heat, stirring occasionally, until warmed through. You may need to add a splash of chicken broth or water to loosen the dish if it has thickened during freezing.
Avoid Repeated Freezing: For the best quality, avoid freezing and reheating multiple times. This can affect the texture and flavor of the dumplings.