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Homemade chicken and dumplings with tender chicken, peas, and creamy broth in a blue Dutch oven.

Old-Fashioned Chicken and Dumplings

Tender chicken, homemade flat dumplings, vegetables, and a flavorful, lightly creamy broth. Old-fashioned comfort food made just the way I love it!
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Prep Time 30 minutes
Cook Time 50 minutes
cooking the whole chicken 1 hour
Total Time 2 hours 20 minutes
Course Dinner
Cuisine American
Servings 6 servings

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.