I have a confession to make.
For years, I really wasn’t a fan of chicken and dumplings.
I remember going to Cracker Barrel with family members who would order chicken and dumplings, and I’d think, Eh. What’s so special about that? It always seemed a little boring to me.
Well, that was until I made my own!
LOL. What a difference!
Turns out, I absolutely LOVE chicken and dumplings. I just needed to make them the way I like them!
Tender chicken, a flavorful broth, sautéed vegetables, homemade flat dumplings, and a little heavy cream to bring everything together. Nothing boring about that!
And now? I can’t get enough of it.
It’s All About the Dumplings!
When I say dumplings, I’m talking about the old-fashioned, flat ones. The kind you roll out, cut into strips or squares, and cook right in the broth.
No fluffy, biscuit-like dumplings here!
As they simmer, the dumplings soak up all that wonderful chicken flavor, while a little flour from the dough helps thicken the broth.
The result is a delicious, comforting bowl of goodness that’s especially wonderful on a chilly day.
Let’s Talk About the Ingredients
Chicken: I love using a whole chicken because I get tender meat and homemade broth all in one pot. But chicken breasts, thighs, or leftover roasted chicken work beautifully, too.
Broth: Homemade chicken broth adds wonderful flavor, but a good-quality store-bought broth or stock is perfectly fine.
Vegetables: Onions, carrots, and celery sautéed in butter give the broth a delicious foundation. I also add frozen peas toward the end.
White Wine: A splash of dry white wine adds a little depth of flavor. It’s optional, but I love what it brings to the pot.
Homemade Dumplings: Flour, baking powder, butter, milk, and a little salt. Nothing fancy, and they’re surprisingly easy to make!
Heavy Cream and Parsley: A little heavy cream adds richness, while fresh parsley gives everything a nice finishing touch.
No Time to Cook a Whole Chicken? No Problem!
As much as I enjoy making homemade chicken broth, sometimes there just isn’t enough time.
And that’s perfectly fine!
Use a good-quality store-bought chicken broth and whatever cooked chicken you like best. Shredded chicken breasts, thighs, leftover roasted chicken, or even a rotisserie chicken from the grocery store.
It’s a wonderful shortcut that can save quite a bit of time.
Just sauté your vegetables, add the broth, cook your homemade dumplings, and stir in the cooked chicken toward the end.
And don’t forget the peas, heavy cream, and fresh parsley!
A Few Tips for Perfect Dumplings
- Don’t overwork the dough. Mix it just until everything comes together so your dumplings stay tender.
- Let the dough rest. About 10–15 minutes makes it easier to roll out.
- Roll them thin. I like mine about 1/8 inch thick.
- Leave a little flour on them. That extra flour helps thicken the broth naturally.
- Keep the broth at a gentle simmer. A vigorous boil can break apart the dumplings.
- Stir gently. You don’t want those beautiful homemade dumplings falling apart!
Leftovers Are Delicious, Too!
Chicken and dumplings are wonderful the next day. The dumplings continue to absorb some of the broth, so the mixture will naturally thicken as it sits.
Just add a splash of chicken broth or water when reheating and warm gently on the stove.
Store leftovers in a covered container in the refrigerator for up to 3–4 days.
Old-Fashioned Chicken and Dumplings
Ingredients
For the Chicken and Broth
Option 1: Homemade
- 1 whole chicken approximately 3–4 pounds
- Water to cover
- Salt and black pepper to taste
Option 2: Quick and Easy
- 3 –4 cups cooked shredded chicken (breasts, thighs, or rotisserie chicken)
For the Soup
- 3 tablespoons butter
- 1 medium onion diced
- 2 medium carrots diced
- 2 celery stalks diced
- ½ cup dry white wine optional
- 8 cups homemade chicken broth or store-bought broth
- 1 cup frozen peas
- ½ cup heavy cream
- 2 tablespoons fresh parsley chopped
- Salt and freshly ground black pepper to taste
For the Flat Dumplings
- 2 cups all-purpose flour plus more for rolling
- ½ teaspoon baking powder
- ½ teaspoon salt
- 2 tablespoons cold salted butter
- ¾ to 1 cup milk as needed
Instructions
Prepare the Chicken (If Using a Whole Chicken)
- Place the chicken in a large pot and cover with water. Season with salt and pepper.
- Bring to a boil, then reduce to a gentle simmer. Cook for approximately 60–90 minutes, until the chicken reaches an internal temperature of 165°F.
- Remove the chicken and allow it to cool enough to handle. Remove the meat from the bones, shred, and set aside.
- Strain the cooking liquid and reserve 8 cups of broth. Add additional broth or water if needed.
If using cooked chicken and store-bought broth, skip these steps.
Prepare the Soup
- Melt butter in a large Dutch oven or soup pot over medium heat.
- Add onion, carrots, and celery. Sauté for 8–10 minutes, until beginning to soften.
- Add white wine, if using, and simmer for 2–3 minutes.
- Pour in 8 cups of chicken broth and simmer for 10–15 minutes, until the vegetables are nearly tender.
Make the Dumplings
- In a mixing bowl, combine flour, baking powder, and salt.
- Cut in cold butter until the mixture resembles coarse crumbs.
- Gradually add milk, mixing until a soft, pliable dough forms.
- Cover and let the dough rest for 10–15 minutes.
- Roll the dough on a lightly floured surface to approximately 1/8 inch thick.
- Cut into strips or squares using a knife or pizza cutter.
Finish the Chicken and Dumplings
- Bring the broth to a gentle simmer.
- Add dumplings a few at a time, separating them as they go into the broth.
- Simmer gently for 15–20 minutes, until the dumplings are tender and cooked through. Stir carefully as needed.
- Add the shredded chicken and frozen peas. Simmer for 3–5 minutes, until heated through.
- Reduce heat to low and stir in the heavy cream. Warm gently without boiling vigorously.
- Taste and adjust salt and pepper. Add additional broth if the mixture is too thick.
- Stir in fresh parsley just before serving.
- Let stand for 5 minutes, then serve warm.
Notes
- Homemade broth adds wonderful flavor, but store-bought broth works beautifully.
- Chicken breasts, thighs, or rotisserie chicken are all good options.
- A little flour left on the dumplings helps thicken the broth.
- For a thinner consistency, add more chicken broth.
- Leftovers will thicken as they cool. Add broth when reheating.
- Makes approximately 6–8 servings, depending on portion size.
One Last Thing…
Who would have thought that a dish I used to find so boring would become one of my favorites? LOL! That’s one of the things I love about cooking. Sometimes all it takes is a little experimenting, a few ingredients you love, and making a recipe your own. So whether you’re starting with a whole chicken or taking a few shortcuts, I hope you’ll give this one a try. It’s warm, comforting, and downright delicious. And who knows? You might just find yourself going back for seconds, too!
