Old Fashion Chicken N Dumplings
Transport your taste buds back to the comfort of grandma’s kitchen with this soul-warming Old Fashion Chicken N Dumplings recipe. Featuring tender shredded chicken cooked in a rich, aromatic broth infused with carrots, celery, garlic, and onions, this dish truly embodies classic homemade comfort food. The crowning glory? Soft, fluffy dumplings made from scratch with a buttery, tender crumb that soak up the savory flavors of the broth. Perfect for cozy family dinners, this one-pot wonder comes together in just under two hours, making it the ultimate choice when you’re craving a hearty, old-fashioned meal. Garnish with fresh parsley for a pop of color and serve steaming hot for a dish that’s as nostalgic as it is delicious. Keywords: old-fashioned chicken and dumplings recipe, homemade chicken soup, comfort food ideas, classic Southern recipes.
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Recipe Information
Ingredients
- 1 piece Chicken (whole, about 3-4 lbs)
- 3 pieces Carrots (peeled and sliced)
- 3 pieces Celery stalks (chopped)
- 1 piece Yellow onion (quartered)
- 4 pieces Garlic cloves (smashed)
- 8 cups Chicken broth
- 2 pieces Bay leaves
- 2 teaspoons Salt
- 1 teaspoon Ground black pepper
- 2 cups All-purpose flour
- 1 tablespoon Baking powder
- 4 tablespoons Butter (cold, cubed)
- 0.75 cup Whole milk
- 2 tablespoons Fresh parsley (chopped, optional for garnish)
Instructions
Place the whole chicken into a large stockpot and add the carrots, celery, onion, garlic, chicken broth, bay leaves, salt, and pepper.
Bring the mixture to a boil over medium-high heat, then reduce to a simmer. Cover and cook for about 45-60 minutes, or until the chicken is tender and fully cooked.
Carefully remove the chicken from the pot and let it cool slightly. Remove and discard the bay leaves.
Once the chicken is cool enough to handle, shred the meat into bite-sized pieces, discarding the skin and bones. Set aside.
Strain the broth to remove the vegetables and return the liquid to the pot. Taste and adjust seasoning as needed.
In a medium mixing bowl, combine the flour, baking powder, and a pinch of salt. Cut the butter into the dry ingredients using a pastry cutter or fork until the mixture resembles coarse crumbs.
Slowly pour in the milk and stir until the dough just comes together. Avoid overmixing.
Bring the broth to a gentle boil and drop spoonfuls of the dumpling dough into the pot. Reduce heat to a simmer, cover, and cook the dumplings for 12-15 minutes, or until they are cooked through and fluffy.
Add the shredded chicken back into the pot and gently stir to combine. Let it heat through for another 5 minutes.
Serve hot, garnished with chopped parsley if desired.
Nutrition Facts
Calories |
2780 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 136.8 g | 175% | |
| Saturated Fat | 55.8 g | 279% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 418 mg | 139% | |
| Sodium | 11064 mg | 481% | |
| Total Carbohydrate | 240.2 g | 87% | |
| Dietary Fiber | 15.8 g | 56% | |
| Total Sugars | 27.7 g | ||
| Protein | 143.6 g | 287% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 611 mg | 47% | |
| Iron | 19.9 mg | 111% | |
| Potassium | 3784 mg | 81% | |
*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.
