Old Fashioned Chicken and Dumplings

Chicken and dumplings It’s the ultimate comfort food.

In this recipe, a whole chicken is simmered to create tender meat and a flavorful broth. The dumplings, made with pantry ingredients, are simmered in broth until plump and tender.

This meal is easy to make from scratch and will be requested again and again.

Close up of simple old fashioned chicken and dumplings in bowls

Taste: The flavor is savory with broth and herbs – very homely flavors similar to chicken soup or pot pie.
Difficulty: This recipe is relatively simple but takes time to prepare. Most of the time he passes his hands while the chicken simmers.
Gnocchi: There are different types of dumplings and although these are rolled out and somewhat resemble noodles, the texture (and ingredients) are different: they are softer than noodles.
Time saving tip: This recipe is made with a whole chicken to make the meat and broth. You can save time using canned chicken broth and cooked rotisserie chicken.

Ingredient Tips for Chicken and Dumplings

The Broth

This is a simple broth made with whole chicken and vegetables. Onions and carrots add flavor. Use a large onion and leave the skin on to add additional color to the broth. You can add your favorite herbs, such as bay leaves, a pinch of poultry seasoning, and fresh parsley.

We like to eat vegetables as a side dish, but feel free to chop up the carrots and celery and add them back to the broth.

How to prepare gnocchi

This chicken and dumplings recipe uses homemade dumplings that are easy to make with basic ingredients. Flour, butter, milk, yeast and salt are combined to make dumplings.

Just mix and roll, I use a pizza cutter to cut the gnocchi.

How to make chicken and dumplings

This is a quick overview of the steps in this chicken and dumplings recipe. Find the detailed recipe below!

Prepare the broth: Slice the chicken and add all the ingredients to a large pot. Bring to a boil.
Prepare the gnocchi: Mix the ingredients in a bowl, roll out the dough and cut the gnocchi (recipe below).
Boneless chicken: Remove chicken from broth. Remove the bones and skin and mince the meat.
Cook the gnocchi: Add the dumplings to the broth and simmer.
Serve: Add the chicken to the broth.

The dumplings don’t have to be cut perfectly, make sure the dough is rolled out to about 1/8 inch thick for the perfect texture.
If you want to thicken the broth, mix equal parts water and cornstarch in a small bowl. After the gnocchi are cooked, add the mixture a little at a time until the broth reaches the desired consistency.
Store leftovers in an airtight container in the refrigerator for up to 4 days.
Dumplings should not be frozen in broth. You can freeze the broth and dumplings separately; the texture of the gnocchi will soften slightly, but they will still be delicious. Store in the freezer for up to 4 months.
Thaw in the refrigerator overnight and reheat on the stove or in the microwave.

More cozy chicken recipes

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Chicken and dumplings

This old fashioned chicken and dumplings recipe is a family favorite, comforting and delicious meal.

Preparation time 30 minutes

Cooking time 1 Now 15 minutes

Total time 1 Now 45 minutes

Cooking mode prevents the screen from going dark

In a large pot, combine the chicken, onion, carrots and celery. Add salt to taste (about ½ teaspoon).
Add the chicken broth. Bring to the boil, reduce heat and simmer with the lid on for 45-60 minutes or until chicken is tender and cooked through. While the broth boils, prepare the gnocchi below.
Remove the chicken and vegetables from the broth. Remove the skin and bones and chop the remaining chicken, set aside.
Gently add the dumplings to the broth. Simmer for 15-20 minutes or until tender.
Stir the chicken (and vegetables if desired) into the broth and cook for about 2-3 minutes or until heated through.

To prepare the gnocchi

Combine the flour, baking powder, salt, and shortening with a fork until the shortening is incorporated.
Add the milk little by little and mix until smooth (you may not need it all, you want a soft but not sticky dough).
Knead a few times on a floured surface until the dough is smooth.
Generously flour the surface and roll out the dough until it is ½ inch thick. Using a sharp knife or pizza cutter, cut the dough into 1-inch x 2-inch strips. Flour generously to prevent sticking.
Cook in the broth as directed above.

Chicken: *Whole chicken can be replaced with 3 pounds of bone-in chicken thighs.
Vegetables: Carrots and celery can be served as a side dish or chopped and added to the broth with the chicken. If you add frozen peas to the broth.
Seasonings: Although I have kept the seasonings simple, you can add any of the following to the broth: ¾ teaspoon poultry seasoning, ½ teaspoon dried thyme leaves, ¼ teaspoon ground sage.
Store leftovers in an airtight container in the refrigerator for up to 4 days.

The nutritional information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Main course

Kitchen American

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