Old-fashioned chicken and dumplings is a warm, comforting classic that brings together tender chicken, rich broth, and soft, pillowy dumplings. It’s perfect for chilly evenings or when you need a cozy, satisfying one-pot meal. The flavors are simple and homestyle, with a thick, savory base that feels nourishing and nostalgic. This dish works beautifully for family dinners or Sunday cooking.
Ingredients
- 1 tablespoon butter
- 1 tablespoon olive oil
- 1 pound boneless skinless chicken thighs, cut into chunks
- 1 small onion, diced
- 2 carrots, sliced
- 2 celery stalks, sliced
- 4 cups chicken broth
- 1 cup whole milk
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt (for dumplings)
- 3 tablespoons cold butter, cubed
- 3/4 cup whole milk (for dumplings)
Directions
- Heat butter and olive oil in a large pot over medium heat.
- Add chicken, onion, carrots, and celery; cook 5–6 minutes until lightly browned.
- Pour in chicken broth and milk, then season with salt and pepper; bring to a simmer.
- In a bowl, whisk flour, baking powder, and salt for the dumplings.
- Cut in cold butter until mixture resembles coarse crumbs.
- Stir in milk to form a soft dough.
- Drop tablespoon-sized portions of dough into the simmering pot.
- Cover and cook 15 minutes without lifting the lid.
- Uncover and simmer 5 more minutes to thicken.
Prep Time: 15 minutes | Cooking Time: 30 minutes | Total Time: 45 minutes
Kcal: 400 kcal | Servings: 4
Tips
- Keep the dumpling dough slightly sticky—this helps them stay tender and fluffy.
- Let the pot rest for 5 minutes before serving; it thickens naturally and cools to the perfect temperature.
