This traditional recipe combines tender chicken, fluffy homemade dumplings, and a rich, savory gravy for the ultimate comfort meal. With its hearty flavors and satisfying textures, it’s perfect for family dinners or cozy gatherings. Garnished with fresh parsley, this dish is as visually appealing as it is delicious.
Why You’ll Love This Recipe
True Comfort Food: The rich, flavorful broth and pillowy dumplings create a dish that warms you from the inside out.
Hearty and Filling: Loaded with tender chicken, fresh vegetables, and fluffy dumplings, it’s a complete meal in one pot.
Customizable: Swap out herbs, adjust seasoning, or add extra veggies to make it your own.
Family-Friendly: This dish is a crowd-pleaser, perfect for family dinners or potluck gatherings.
Easy to Make: While it looks impressive, the steps are straightforward and beginner-friendly.
Key Ingredients
Chicken: A mix of white and dark meat adds depth of flavor. Using bone-in pieces helps create a rich, robust broth.
Vegetables (Onion and Celery): These aromatics provide the savory base for the broth, infusing it with sweetness and flavor.
Homemade Dumplings: The star of the dish, these light and fluffy dumplings are made with simple ingredients like flour, baking powder, and milk.
Parsley: Adds a pop of color and fresh, herbal notes to the dish, balancing the richness of the broth and gravy.
Complete list of ingredients with quantities and instructions is located in the recipe card below
Step-by-Step Directions
Preparing the Chicken and Broth
Combine Ingredients:
In a large pot, place 7 pounds of cut-up chicken pieces.
Add:
4 cups chicken stock
2 chopped onions
3 chopped celery stalks
2 teaspoons of salt
Simmer:
Set the pot over medium-low heat and partially cover.
Simmer for 15-20 minutes, or until the chicken is tender.
This process melds the flavors of the chicken and vegetables, creating a rich broth.
Preparing the Dumplings
Mix Wet Ingredients:
In a large mixing bowl, beat together:
1 egg
1/4 cup milk
Combine Dry Ingredients:
Add to the wet mixture:
1 cup flour
1 1/2 teaspoons baking powder
1 teaspoon salt
Mix until just combined.
Add Butter:
Cut 2 tablespoons of unsalted butter into the flour mixture.
Mix until the texture becomes crumbly.
Add Parsley:
Stir in 1 tablespoon chopped fresh parsley for added flavor.
Form Dumplings:
Drop 6 large spoonfuls of the dumpling mixture onto the top of the simmering chicken.
Space them evenly to allow for expansion.
Cook Dumplings:
Cover the pot and simmer for 10 minutes.
The steam will cook the dumplings, making them fluffy and tender.
Making the Gravy
Remove Chicken and Dumplings:
Carefully transfer the chicken and dumplings to a large serving bowl.
Cover and set aside to keep warm.
Strain Broth:
Strain the stock left in the pot, pressing the vegetables to extract all the flavorful liquid.
Return the strained stock to the pot.
Thicken the Broth:
In a small bowl, whisk together:
1 cup water
1/2 cup flour
Stir the slurry into the strained stock.
Boil:
Bring the stock to a boil, stirring constantly, until it thickens into a gravy (about 3-5 minutes).
Combine:
Return the chicken and dumplings to the pot.
Gently mix them into the thickened gravy so the dumplings absorb the flavor.
Serve
Garnish:
Sprinkle with the remaining 1 tablespoon of chopped parsley.
Enjoy:
Serve hot and savor this comforting classic!
Serving Suggestions
Side of Green Beans: Lightly steamed green beans or sautéed spinach complement the richness of the dish.
Crusty Bread: Serve with crusty bread to soak up the delicious gravy.
Fresh Salad: A simple side salad with a light vinaigrette adds a refreshing contrast.
Beverages: Pair with a glass of white wine, iced tea, or sparkling water to round out the meal.
Storage Tips
Refrigeration: Store leftovers in an airtight container in the refrigerator for up to 3 days.
Freezing: The chicken and gravy freeze well! However, the dumplings may lose some of their texture. To freeze, separate the chicken and gravy from the dumplings, storing them in freezer-safe containers for up to 2 months.
Reheating: Warm on the stovetop over medium heat, adding a splash of chicken stock or water to loosen the gravy as needed.
Variations
Herb Twist: Use thyme, rosemary, or dill in the dumplings or gravy for a different flavor profile.
Vegetable Additions: Carrots, peas, or parsnips can be added to the broth for more veggies.
Creamy Gravy: Stir in a splash of heavy cream to the gravy for extra richness.
Gluten-Free Dumplings: Swap the all-purpose flour with a gluten-free flour blend for dietary needs.
Spicy Kick: Add a pinch of cayenne or smoked paprika to the gravy for a subtle heat.
Conclusion
This Old-Fashioned Chicken and Dumplings recipe is the epitome of comfort food. With tender chicken, fluffy dumplings, and a savory gravy, it’s a dish that brings families together around the table. Whether you’re making it for a Sunday dinner, a holiday meal, or a weeknight treat, it’s guaranteed to be a hit.
So grab your biggest pot, embrace the comforting aromas, and get ready to savor every bite of this classic dish.
Old-Fashioned Chicken and Dumplings
Ingredients
- 7 pounds cut-up chicken pieces
- 4 cups chicken stock
- 2 onions chopped
- 3 stalks celery chopped
- 3 teaspoons salt divided
- 1 egg
- 1/4 cup milk
- 1 1/2 cups all-purpose flour divided
- 1 1/2 teaspoons baking powder
- 2 tablespoons unsalted butter
- 2 tablespoons chopped fresh parsley divided
- 1 cup water
- 1/2 teaspoon ground black pepper
Instructions
- In a large pot, combine chicken pieces, chicken stock, onions, celery, and 2 teaspoons of salt. Simmer over medium-low heat, partially covered, for 15-20 minutes until chicken is tender.
- In a mixing bowl, beat together egg and milk. Add 1 cup flour, baking powder, and 1 teaspoon salt. Mix until just combined. Cut in butter until crumbly, then stir in 1 tablespoon parsley. Drop spoonfuls of the dumpling mixture onto the simmering chicken, spacing evenly. Cover and cook for 10 minutes.
- Remove chicken and dumplings from the pot and set aside. Strain the broth, pressing vegetables for liquid, and return to the pot. In a small bowl, whisk water and 1/2 cup flour to make a slurry. Stir slurry into broth and bring to a boil, stirring constantly, until thickened.
- Return chicken and dumplings to the pot. Gently mix to coat with gravy. Garnish with remaining parsley and serve hot.
