Old-Fashioned Chicken & Dumplings
Tender chicken in a silky broth with fluffy drop dumplings steamed right on top. Pure comfort in a bowl.
You'll need: Large Dutch oven or heavy pot with lid
A little history
Chicken and dumplings is a beloved comfort dish, especially across the South and Midwest, where it was a thrifty way to stretch one chicken to feed a whole family. Some families make rolled, noodle-like dumplings; others prefer fluffy drop dumplings like these.
How we've written it for today
Using bone-in thighs gives rich broth in under an hour. Keeping the lid on while the dumplings steam is the one rule every family card agrees on.
Directions
- Simmer the chicken in the broth, partly covered, for 30 minutes until cooked to 165°F. Remove the chicken; when cool enough, shred the meat and discard skin and bones. Reserve the broth.
- In the same pot, melt the butter over medium heat and cook the onion, carrots and celery for 6–8 minutes. Stir in the flour for 1 minute, then gradually whisk in the reserved broth.
- Add the thyme and simmer for 10 minutes until slightly thickened. Stir in the shredded chicken and peas, and season.
- For the dumplings, whisk the flour, baking powder, salt and parsley. Stir in the milk and melted butter just until a soft dough forms.
- Drop heaping tablespoons of dough onto the gently simmering stew. Cover tightly and simmer for 15 minutes without lifting the lid, until the dumplings are puffed and cooked through.
Tips from the recipe card
- Keep the stew at a gentle simmer — a hard boil can break the dumplings apart.
- Test a dumpling by cutting it open; the center should be fluffy, not doughy.
Serving & keeping
- A simple green salad or sliced tomatoes round out the meal.
- Leftovers thicken overnight; loosen with a splash of broth when reheating.
Found a recipe like this in an old family notebook? Our guide to reading old recipes can help you make sense of it.
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