Step into a world of unparalleled comfort with this classic, old-fashioned homemade chicken and dumplings recipe. It takes a beloved family favorite and elevates it to an entirely new level, promising a heartwarming experience that nourishes both body and soul. Forget about store-bought shortcuts; this scratch-made version is a culinary journey worth embarking on, delivering an authentic taste that simply can’t be replicated from a can.
Why You Will Love This Old-Fashioned Chicken and Dumplings Recipe
There’s a universally acknowledged truth in cooking: scratch-made almost always triumphs over pre-packaged alternatives. While we certainly appreciate convenience in our busy lives, this homemade chicken and dumplings recipe demonstrates that superior flavor and texture are incredibly achievable without an overwhelming amount of extra effort. It’s a testament to the power of fresh ingredients and simple, time-honored techniques.
Imagine tender, succulent chicken bathed in a rich, deeply flavorful broth, handcrafted from fresh vegetables and herbs. Then, picture light, pillowy dumplings, so delicate they practically melt in your mouth, floating gracefully amidst this golden elixir. This isn’t just a meal; it’s an experience designed to please and delight every single time. It evokes nostalgic feelings of home-cooked meals and provides unparalleled comfort, especially on a chilly evening.
Despite being completely scratch-made, this recipe is surprisingly straightforward. It relies on a manageable list of common ingredients and easy-to-follow steps, making it accessible even for novice cooks. The magic begins with browning the chicken, a crucial step that builds a foundational layer of savory flavor. This rich “fond” at the bottom of the pot becomes the heart of your homemade broth, infusing every spoonful with incredible depth. Using fresh vegetables further enhances this authentic aromatic base, creating a truly robust and inviting stock.
And the dumplings – oh, the dumplings! These aren’t the dense, heavy kind often associated with less refined recipes. Instead, they are crafted to be exquisitely light, airy, and utterly pillowy, perfectly complementing the rich broth and tender chicken. This contrast in textures is what makes this dish so uniquely satisfying, rounding out a classic steaming bowl of pure happiness.
While this recipe involves a few more steps than opening a can, these steps are far from laborious. Each one contributes significantly to the overall flavor and quality of the dish, making the extra effort truly worthwhile. You’ll taste the difference in every bite, from the deeply seasoned chicken to the ethereal dumplings.
So, if you’re yearning for that authentic, old-fashioned chicken and dumplings comfort food experience – the kind that takes you back to Grandma’s kitchen – your search ends here. This recipe delivers a thick, flavorful chicken broth teeming with tender, shredded chicken and irresistibly soft, homemade dumplings. It’s more than just chicken soup; it’s a next-level culinary masterpiece.
This flavorful dish is hearty enough to stand proudly on its own, but it also pairs beautifully with a variety of accompaniments. A slice of freshly baked, crusty sourdough bread or warm no-knead Dutch oven bread would be perfect for soaking up every last drop of the rich broth. For a lighter, more balanced meal, consider serving it alongside a fresh spinach salad with a curry mustard vinaigrette or a vibrant arugula and fennel salad. No matter how you serve it, this homemade chicken and dumplings recipe is guaranteed to be a crowd-pleaser.
Essential Ingredients for Perfect Chicken and Dumplings
Crafting the perfect homemade chicken and dumplings relies on a careful selection of fresh, high-quality ingredients. Each component plays a vital role in building the layers of flavor and achieving the comforting texture that defines this classic dish.
The Flavorful Chicken And Rich Stock
- Chicken: For this recipe, we opt for chicken quarters, which include both legs and thighs. Dark meat is preferred here because it offers significantly more flavor and moisture compared to white meat, resulting in a richer, more robust broth and tender, juicy chicken pieces.
- Aromatics: A powerhouse of flavor, these ingredients are essential for creating an authentic, deeply savory stock. Carrots, celery, and onion form the classic mirepoix base. Fresh garlic adds a pungent depth, while thyme, parsley, and a bay leaf infuse herbal notes. Whole peppercorns contribute a subtle spiciness without overpowering. Making your own chicken stock from these fresh aromatics is paramount, allowing you to control the quality and intensity of the flavor, far surpassing any store-bought broth.
The Creamy Soup Base
- Soup Base Vegetables: A second round of fresh carrots, celery, and onion, chopped into smaller, more palatable pieces, forms the core of the soup’s texture. These are sautéed in butter, developing a sweet and savory foundation.
- Roux: Butter, kosher salt, pepper, and flour are combined to create a simple yet effective roux. This acts as a natural thickener for the broth, giving the soup a comforting, creamy consistency without being overly heavy.
The Irresistible Drop Dumplings
- Dumpling Ingredients: The secret to truly melt-in-your-mouth, pillowy dumplings lies in this simple yet effective combination: all-purpose flour for structure, baking powder and a touch of baking soda for lift, butter for richness, and kosher salt for seasoning. Buttermilk is crucial for tenderness and a subtle tang, while a splash of heavy cream adds an extra layer of decadence. Fresh parsley and green onion infuse a bright, herbaceous note. This precise blend ensures light, fluffy dumplings that expand beautifully in the broth, a stark contrast to the dense, flat versions sometimes encountered.
How To Make Homemade Chicken And Dumplings From Scratch
Making this incredible homemade chicken and dumplings recipe is a rewarding process that builds flavor in stages. Follow these detailed steps for a truly unforgettable meal:
- Prepare the Chicken: If you’re using whole chicken quarters, carefully break them down into individual legs and thighs. This ensures even browning and cooking. In a large, heavy-bottomed pot or a Dutch oven, heat the olive oil over medium-high heat.
- Brown the Chicken for Flavor: Place the chicken pieces into the hot oil, skin-side down first if applicable. Brown them deeply on all sides until they develop a rich, golden-brown crust. This critical step creates a savory “fond” on the bottom of the pot, which will infuse your stock with immense flavor.
- Build the Stock: Once the chicken is beautifully browned, add the water, a whole carrot, a whole celery stalk, half of a chopped onion, smashed garlic cloves, fresh thyme sprigs, parsley sprigs, a bay leaf, and whole peppercorns to the pot.
- Deglaze and Simmer: Using a wooden spoon or spatula, scrape the bottom of the pot to loosen all those delicious browned bits (the fond). Bring the mixture to a rolling boil, then reduce the heat to a simmer and cook uncovered until the chicken is fully cooked. This typically takes about 40-50 minutes, depending on your heat setting. The chicken is done when its internal temperature reaches at least 165 degrees Fahrenheit.
- Strain the Stock: Once cooked, carefully remove the chicken pieces from the pot and set them aside to cool. Strain the rich, aromatic stock through a fine-mesh strainer into a large bowl, discarding the cooked vegetables and herbs. This ensures a clear, smooth broth.
- Shred the Chicken: When the chicken is cool enough to handle, remove the meat from the bones and skin, then shred it into bite-sized pieces. Discard the bones and skin. Set the shredded chicken meat aside.
- Season the Stock: Return the strained stock to the now-empty pot. Add a tablespoon of kosher salt and bring it to a low simmer over low heat.
- Prepare the Soup Base (Roux with Vegetables): In a large skillet, melt the butter over medium heat. Add the finely chopped carrots, chopped celery, and the remaining diced onion. Cook the vegetables, stirring occasionally, until they are completely softened and translucent, a process that usually takes about 10 to 15 minutes. Season generously with kosher salt and pepper.
- Create the Roux: Sprinkle 1/2 cup of all-purpose flour over the softened vegetables in the skillet. Stir continuously for 1-2 minutes until the vegetables are completely coated and the flour is lightly toasted, forming a roux. This will thicken your soup beautifully.
- Thicken the Soup: Add the coated vegetables (roux) from the skillet into the stock pot. Increase the heat to medium. Vigorously whisk the stock until it thickens to your desired consistency and no lumps remain. Continue to cook, stirring gently every few minutes, for another 10 to 15 minutes, ensuring the vegetables are tender and the flour taste is cooked out.
- Prepare the Dumpling Dough: While the soup base is simmering, it’s time to prepare those delightful dumplings. In a medium bowl, whisk together 1 cup of flour, baking powder, baking soda, chopped fresh parsley, chopped green onions, and 1/2 teaspoon of kosher salt until well combined.
- Combine Wet and Dry: In a separate bowl, combine the buttermilk (or whole milk) and melted butter, whisking until smooth. Gently fold the wet mixture into the dry ingredients with a spatula, mixing just until the dough comes together. Be careful not to overmix, as this can lead to tough dumplings.
- Add Chicken and Cream: Return the shredded chicken meat to the soup pot. Stir in the heavy cream. Reduce the heat to a gentle simmer, ensuring the soup is not boiling vigorously.
- Cook the Dumplings: Using a tablespoon, carefully drop spoonfuls of the dumpling dough directly into the gently simmering soup. Don’t crowd them too much. Cover the pot tightly and reduce the heat to low. Allow the dumplings to cook undisturbed for approximately 10 minutes.
- Check for Doneness: After 10 minutes, uncover the pot. The dumplings should have significantly grown in size, appearing light and fluffy, and likely covering a good portion of your pot. Pierce one with a toothpick; it should come out clean, indicating they are cooked through.
- Serve and Enjoy: Remove the pot from the heat. Give the soup a gentle stir. Optionally, taste and adjust seasoning with additional salt and pepper, and garnish with fresh chopped flat leaf parsley for a vibrant finish.
Grab your favorite bowls and start ladling out this timeless classic. This easy, comforting chicken and dumplings recipe is perfect for any occasion, especially when you need a little extra warmth and homemade goodness.
Tips, Tricks, and Delicious Variations for Your Chicken and Dumplings
Elevate your homemade chicken and dumplings experience with these helpful tips and creative variations:
- Storing Leftovers: If you’re fortunate enough to have leftovers, store those magnificent fluffy dumplings separately from the homemade broth in an airtight container. Because they are so incredibly tender, they can absorb too much liquid and dissolve if left soaking in the broth for too long. Reheat the broth gently and add the dumplings just before serving for the best texture.
- Enhance Your Stock: Don’t toss those celery leaves! If you have them, add celery leaves to the pot when you’re making your initial chicken stock. They impart an amazing, subtle flavor that deepens the broth’s complexity. You can also add other vegetable scraps like onion ends or carrot peels for extra depth.
- Chicken Choices: While we highly recommend dark meat (thighs and legs) for its superior flavor and moisture, feel free to use boneless, skinless chicken breasts instead if you prefer white meat. Just be mindful not to overcook them, as white meat can dry out more easily.
- Buttermilk Alternatives: If buttermilk isn’t readily available, you can easily make a substitute. Simply add 1 tablespoon of lemon juice or white vinegar to a measuring cup, then fill the rest of the way to 1/2 cup with whole milk. Let it sit for 5-10 minutes until it curdles slightly before using. Alternatively, regular whole milk can be used directly in the dumpling dough, though the buttermilk adds a unique tenderizing quality.
- Vegetable Additions: For an extra boost of nutrients and color, consider stirring in a cup of frozen peas or corn right before adding the dumplings to the soup. The residual heat will gently cook them to perfection. You could also add chopped bell peppers or green beans for additional texture and flavor.
- Herb Variations: Experiment with different fresh herbs to customize the flavor profile. A sprig of fresh rosemary or a pinch of dried sage added to the stock can create a wonderful autumnal twist. For a brighter finish, a sprinkle of fresh dill or chives can be added at the very end.
- Spice It Up: If you enjoy a little kick, a pinch of red pepper flakes added to the soup base with the vegetables can provide a subtle warmth. For a bolder flavor, a dash of your favorite hot sauce can be stirred in before serving.
Frequently Asked Questions About Chicken and Dumplings
The consistency of chicken and dumplings can vary greatly based on regional preferences and individual taste. Some recipes yield a very thin, brothy soup, while others are incredibly thick, almost stew-like. This particular recipe strikes a wonderful balance, offering a delightful consistency that is thicker than a traditional thin soup, thanks to a modest amount of roux, yet still retains a comforting, soupy quality. It’s designed to be hearty without being overly dense, allowing the tender chicken and fluffy dumplings to shine.
Yes, you can freeze chicken and dumplings, but with a crucial caveat: it’s best to separate the dumplings from the soup before freezing. The tender dumplings tend to absorb too much liquid and can become mushy or disintegrate upon thawing and reheating if left in the broth. Allow both the soup and the dumplings to cool completely to room temperature. Store them in separate airtight, freezer-safe containers. To reheat, thaw the soup overnight in the refrigerator, then bring it to a gentle simmer on the stovetop. We highly recommend making a fresh batch of dumplings to drop into the reheated soup for the best possible texture and flavor, ensuring that melt-in-your-mouth experience.
Homemade chicken and dumplings, stored properly, will keep fresh in the refrigerator for three to four days. Like many comforting soups and stews, it often tastes even better on the second day as the flavors have more time to meld and deepen. Remember the golden rule for storage: always keep the dumplings separated from the soup. This prevents the dumplings from becoming waterlogged and mushy, preserving their delightful texture. Store them in individual airtight containers in the fridge, and combine only when ready to serve.
This recipe produces light, fluffy, “drop” style dumplings. Unlike some traditional “rolled” or “flat” dumplings, our method uses a leavened dough (with baking powder and baking soda) dropped directly into the simmering soup. This allows them to puff up beautifully, creating a tender, pillowy texture that’s truly delightful and contrasts wonderfully with the rich broth and shredded chicken. If you prefer flat, denser dumplings, this recipe can be adapted, but it’s designed specifically for the airy, soft variety.
You can certainly prepare components of this dish in advance to make mealtime easier. The chicken stock can be made a day or two ahead and stored in the refrigerator. The chicken can also be cooked and shredded in advance. However, for the best results, we recommend making and cooking the dumplings fresh just before serving. This ensures they maintain their light, fluffy texture. Reheating the soup base and then dropping in fresh dumplings is the ideal approach for peak deliciousness.
Other Delicious Soup Recipes You’ll Love
If you’re a fan of hearty, comforting soups and stews, we have plenty more recipes to warm your kitchen and your soul. Explore some of our other top-rated creations:
Easy Creamy Tomato Basil Soup
Beef Barley Soup
Easy Ham and Potato Soup
Homemade Chicken And Dumplings Recipe
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Ingredients
The Chicken And Stock
- 2 Chicken legs
- 2 Chicken thighs
- 2 tbsp Olive oil
- 3 quart Water
- 1 Carrot whole
- 1 Celery stalk whole
- 1/2 Onion medium, chopped
- 3 Garlic clove smashed
- 4 Thyme sprigs
- 10 Parsley sprigs
- 1 Bay leaf
- 1 tsp Peppercorns
The Soup Base
- 3 Carrots chopped, 1/2 inch pieces
- 3 Celery stalks chopped, 1/2 inch pieces
- 1/2 Onion diced
- 1/4 cup Butter, unsalted
- 1 tbsp Kosher salt
- 1/2 cup Heavy cream
- 1/2 cup Flour
The Dumplings
- 1 Cup Flour
- 3 tbsp Butter, unsalted melted
- 2 tsp Baking powder
- 1/4 tsp Baking soda
- 1/2 tsp Kosher salt
- 1/2 cup Buttermilk plus 2 tablespoons
- 2 tbsp Parsley chopped
- 2 tbsp Green onion chopped
Other Ingredients
- Salt and pepper to taste
- Flat leaf parsely garnish, optional.
Instructions
- If using chicken quarters, carefully separate them into individual legs and thighs for even cooking.
- In a large, heavy-bottomed pot or Dutch oven, heat the olive oil over medium-high heat until shimmering.2 tbsp Olive oil
- Brown the chicken pieces thoroughly on all sides until a deep golden-brown crust forms. This step is crucial for developing rich flavor.2 Chicken legs, 2 Chicken thighs
- Add the water, whole carrot, whole celery stalk, half of the onion, smashed garlic cloves, thyme sprigs, parsley sprigs, bay leaf, and peppercorns to the pot.3 quart Water, 1 Carrot, 1 Celery stalk, 1/2 Onion, 3 Garlic clove, 4 Thyme sprigs, 10 Parsley sprigs, 1 Bay leaf, 1 tsp Peppercorns
- Bring the mixture to a boil, then reduce heat to a simmer and cook uncovered for approximately 40-50 minutes, or until the chicken is fully cooked (165°F internal temperature).
- Once cooked, remove the chicken from the pot and set aside to cool. Strain the stock through a fine-mesh strainer into a large bowl, discarding solids.
- When the chicken is cool enough to handle, remove the meat from the bones and skin, then shred it. Set the shredded chicken aside.
- Return the strained stock to the pot. Stir in 1 tablespoon of kosher salt and bring to a low simmer.1 tbsp Kosher salt
- In a large skillet, melt the butter over medium heat. Add the chopped carrots, chopped celery, and the remaining diced onion. Sauté for 10-15 minutes until completely softened.3 Carrots, 3 Celery stalks, 1/4 cup Butter, unsalted, 1/2 Onion
- Season the vegetables with kosher salt and pepper, then add 1/2 cup of flour to the skillet. Stir constantly for 1-2 minutes until the vegetables are fully coated and the flour is cooked, forming a roux.1/2 cup Flour
- Transfer the roux-coated vegetables into the stock pot. Increase the heat to medium and whisk continuously until the stock thickens and no lumps remain.
- Continue cooking for another 10 to 15 minutes, stirring gently every few minutes, to ensure the vegetables are tender and the flour flavor is fully cooked out.
- In a medium bowl, combine 1 cup of flour, baking powder, baking soda, chopped parsley, chopped green onions, and 1/2 teaspoon of kosher salt. Whisk until thoroughly combined.1 Cup Flour, 2 tsp Baking powder, 1/4 tsp Baking soda, 2 tbsp Parsley, 2 tbsp Green onion, 1/2 tsp Kosher salt
- In a separate bowl, whisk together the buttermilk (or whole milk) and melted butter until well combined.3 tbsp Butter, unsalted, 1/2 cup Buttermilk
- Gently fold the wet mixture into the dry ingredients using a spatula until just combined. Be careful not to overmix the dough.
- Add the shredded chicken and heavy cream to the soup, then lower the heat to a gentle simmer.1/2 cup Heavy cream
- Drop tablespoon-sized pieces of the dumpling dough into the simmering soup. Cover the pot tightly and reduce the heat to low. Cook for approximately 10 minutes.
- Uncover the pot and check for doneness. The dumplings should be noticeably larger, puffed up, and cooked through (a toothpick inserted should come out clean). They will likely have expanded to fill much of the pot.
- Optionally, adjust seasoning with additional salt and pepper to taste, and garnish with fresh chopped flat leaf parsley before serving.Salt and pepper, Flat leaf parsely
Notes
Freezing – To freeze, separate the cooked dumplings from the soup. Allow both to cool completely to room temperature. Store each component in separate airtight, freezer-safe containers for up to 3 months. To reheat, thaw soup overnight in the refrigerator, then gently warm on the stovetop. Make a fresh batch of dumplings to drop in for the best texture.
Refrigerating – The soup (separated from dumplings) will keep for three to four days in an airtight container in the refrigerator. It often tastes even better the day after cooking as flavors meld. Remember to store the dumplings separately from the soup to prevent them from becoming mushy.
Seasoning Tip
Always taste and adjust the seasoning of your soup (especially salt and pepper) to your personal preference before adding the dumplings. This ensures the broth is perfectly seasoned to your liking.