Old-Fashioned Chicken and Dumplings: A Hearty Southern Classic That Never Gets Old
There are few dishes that capture the heart of comfort food quite like old-fashioned chicken and dumplings. This nostalgic recipe features tender, fall-off-the-bone chicken simmered in a rich, savory broth with soft, pillowy dumplings that soak up all the flavors. It’s cozy, satisfying, and absolutely timeless.
Whether you grew up with a grandma who made it every Sunday or you’re discovering this Southern staple for the first time, chicken and dumplings is one of those meals that warms your soul. The best part? It’s simple and affordable, made with humble ingredients like a whole chicken, flour, butter, and a few vegetables, yet it tastes like something truly special.
This recipe brings you back to basics with a homemade approach. No canned soup shortcuts. Just hearty stew and hand-mixed dumplings, made the way generations before us did. Let’s walk through how to make the best old-fashioned chicken and dumplings from scratch, along with tips, variations, serving ideas, and plenty of inspiration to make it your signature dish.
Ingredients
For the Chicken Stew
1 whole chicken (about 3–4 lbs), cut into pieces
2 tablespoons olive oil or butter
1 onion, chopped
3 carrots, sliced
3 celery stalks, sliced
3 cloves garlic, minced
8 cups chicken broth or water (enough to cover the chicken)
2 bay leaves
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon dried thyme
For the Dumplings
2 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
3 tablespoons cold butter
3/4 cup milk
Optional Garnish
Chopped fresh parsley
Ground black pepper
Step-by-Step Instructions
Step 1: Cook the Chicken
Heat olive oil or butter in a large Dutch oven or stockpot over medium heat. Add the chicken pieces and sear until lightly browned, about 3–4 minutes per side. You don’t need to cook the chicken through at this stage—just get some flavor on the outside.
Add the chopped onion, carrots, celery, and garlic. Stir and cook for 3–5 minutes until the vegetables begin to soften.
Pour in the broth, making sure the chicken is fully covered. Add the bay leaves, salt, pepper, and thyme.
Bring to a boil, then reduce heat to a low simmer. Cover and cook for 45–60 minutes, or until the chicken is cooked through and tender.
Step 2: Shred the Chicken
Remove the chicken from the pot and set aside to cool slightly. Discard bay leaves.
Once cool enough to handle, shred the meat with two forks, discarding the skin and bones. Return the shredded chicken to the pot.
Taste and adjust seasoning as needed. Add more salt or pepper if the broth needs a flavor boost.
Step 3: Make the Dumplings
In a medium bowl, whisk together flour, baking powder, and salt.
Cut in the cold butter using a pastry cutter, fork, or your fingers until the mixture resembles coarse crumbs.
Slowly stir in the milk until just combined. Do not overmix. The dough should be thick but sticky.
Step 4: Add the Dumplings to the Stew
Bring the chicken stew to a gentle simmer. Drop spoonfuls of dumpling dough on top of the stew. Each dumpling should be about the size of a tablespoon.
Cover the pot with a tight-fitting lid and simmer gently for 15–20 minutes. Do not lift the lid while the dumplings are cooking.
After 20 minutes, remove the lid. The dumplings should be puffed up and cooked through. You can test one with a toothpick—it should come out clean.
Step 5: Serve
Ladle the hot chicken, vegetables, and dumplings into bowls. Garnish with chopped fresh parsley and a sprinkle of pepper. Serve immediately while warm and cozy.
Why This Recipe Works
Uses a whole chicken for maximum flavor and tenderness
Simple pantry ingredients transform into rich, layered flavor
Homemade dumplings are soft, fluffy, and deeply satisfying
Everything simmers in one pot for easy cleanup
Perfectly balanced between savory, hearty, and comforting
Flavor Variations
Creamy Chicken and Dumplings
Add 1/2 cup of heavy cream or 1 can of evaporated milk to the broth before adding dumplings for a rich, creamy texture.
Herbed Dumplings
Add 1 teaspoon of dried herbs like parsley, dill, or rosemary to the dumpling dough.
Vegetable-Loaded Version
Toss in peas, corn, green beans, or diced potatoes for extra texture and nutrition.
Southern Buttermilk Dumplings
Swap milk for buttermilk for a slightly tangy dumpling flavor.
Chicken Thighs Instead of Whole Chicken
Use 2 lbs of bone-in, skin-on chicken thighs if you prefer not to break down a whole bird.
Make It Gluten-Free
Use a gluten-free all-purpose flour blend for both stew thickening and dumplings.
What to Serve with Chicken and Dumplings
Crusty bread or cornbread for dipping
Steamed green beans or sautéed spinach
A light garden salad with vinaigrette
Southern-style sweet tea or sparkling lemonade
Sliced fruit or applesauce as a refreshing side
Storage and Reheating
Refrigerate leftovers in an airtight container for up to 4 days. The dumplings will absorb some broth, so add a splash of chicken broth or water when reheating.
Reheat in a saucepan over low heat or in the microwave in 1-minute intervals, stirring gently.
Freeze the chicken stew portion (without dumplings) for up to 3 months. Make fresh dumplings when reheating for best texture.
Nutritional Information (Per Serving, Approximate)
Calories: 420
Protein: 32g
Fat: 18g
Carbohydrates: 28g
Fiber: 3g
Sodium: 640mg
Sugar: 4g
Tips for Success
Use cold butter for light, fluffy dumplings
Don’t overmix the dough to keep dumplings tender
Cover the pot and resist the urge to peek while dumplings cook
Season the broth well so it doesn’t taste bland
Let the chicken cool slightly before shredding for easier handling
Make Ahead Tips
Cook the chicken and broth a day in advance
Store chicken and broth separately in the fridge
Bring to a simmer and drop in dumplings just before serving
Dumpling Troubleshooting
Doughy inside? Cook longer with lid on and keep heat low
Flat or heavy? Don’t overwork the dough—just mix until combined
Too runny? Add a little more flour to the dough
Dry dumplings? Simmer covered and don’t cook too hot
What’s the History Behind Chicken and Dumplings?
This classic American comfort dish traces its roots to the Southern and Midwestern United States, though variations can be found globally. It likely developed out of necessity during lean times, using inexpensive ingredients like flour, broth, and poultry to feed families. Over time, it became a staple at Sunday dinners, church potlucks, and family reunions.
Dumplings Around the World
Gnocchi in Italy
Matzah balls in Jewish cuisine
Pelmeni in Russia
Bao in China
Sopa de bolitas in Latin America
Fun Ideas to Elevate It
Top with a dollop of sour cream or crème fraîche
Add a swirl of hot sauce or chili oil for a spicy kick
Serve in a bread bowl for a unique presentation
Finish with a drizzle of herb-infused olive oil
Perfect Occasions for Chicken and Dumplings
Cold winter nights
Family get-togethers
Sunday suppers
Sick days and recovery meals
Comfort meals for new parents or grieving friends
How to Use Leftovers
Make chicken pot pie with leftover stew
Use shredded chicken in sandwiches or tacos
Serve over rice or egg noodles
Turn it into a hearty soup with added broth
Final Thoughts
Old-fashioned chicken and dumplings is more than just a meal—it’s a comforting tradition passed down through generations. Made with real ingredients and lots of love, this dish offers the warmth and flavor that only home cooking can bring. Whether you’re revisiting a childhood memory or starting a new food tradition, this recipe promises to bring joy to your table.