Chicken N Dumplings Old Style
Experience the nostalgic comfort of “Chicken N Dumplings Old Style,” a hearty, home-cooked classic that warms both body and soul. This traditional recipe combines tender, slow-simmered chicken with a rich, flavorful broth infused with aromatic vegetables, garlic, and fresh thyme. The crowning glory? Perfectly fluffy, homemade dumplings made from scratch with a buttery, soft texture that soaks up the savory flavors of the broth. With its rustic, old-fashioned charm and wholesome ingredients, this dish is the ultimate comfort food, ideal for Sunday dinners or cozy weeknight meals. Serve it hot with a sprinkle of fresh parsley for a touch of brightness, and watch it become an instant family favorite.
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Recipe Information
Ingredients
- 3 pounds chicken (whole or bone-in pieces such as thighs and drumsticks)
- 8 cups water
- 2 carrots, peeled and sliced
- 2 celery stalks, sliced
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 sprigs fresh thyme (or 1 tsp dried thyme)
- 1 bay leaf
- 2 teaspoons salt
- 0.5 teaspoons ground black pepper
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 3 tablespoons unsalted butter, chilled and cubed
- 0.75 cups whole milk
- 2 tablespoons fresh parsley, chopped (optional)
Instructions
Place the chicken in a large stockpot and cover with 8 cups of water.
Add carrots, celery, onion, garlic, thyme, bay leaf, salt, and ground black pepper to the pot.
Bring the mixture to a boil over medium-high heat. Reduce the heat to low, cover the pot, and simmer for 60 minutes, or until the chicken is cooked through and tender.
Remove the chicken pieces from the pot and set them aside to cool slightly. Strain the broth to remove herbs and vegetables, returning the clear broth to the pot.
Once cooled, shred the chicken into bite-sized pieces, discarding skin and bones. Return the shredded chicken to the pot and keep the broth warm over low heat.
To make the dumplings, whisk together the flour, baking powder, and 1 teaspoon of salt in a mixing bowl.
Cut the butter into the flour mixture using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
Stir in the milk until a soft dough forms. Be careful not to overmix.
Increase the heat under the pot to medium and bring the broth to a gentle boil.
Drop spoonfuls of the dumpling dough into the simmering broth, ensuring they are evenly spaced and do not overcrowd.
Cover the pot and simmer for 15 minutes without lifting the lid to allow the dumplings to cook through.
Once the dumplings are fluffy and cooked, taste and adjust seasoning if needed. Garnish with fresh parsley if desired and serve hot.
Nutrition Facts
Calories |
790 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 38.2 g | 49% | |
| Saturated Fat | 13.2 g | 66% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 218 mg | 73% | |
| Sodium | 1166 mg | 51% | |
| Total Carbohydrate | 39.6 g | 14% | |
| Dietary Fiber | 2.8 g | 10% | |
| Total Sugars | 4.2 g | ||
| Protein | 68.0 g | 136% | |
| Vitamin D | 0.7 mcg | 3% | |
| Calcium | 126 mg | 10% | |
| Iron | 4.9 mg | 27% | |
| Potassium | 766 mg | 16% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
