Old Fashioned Chicken and Dumplings Made Easy
Warm, comforting, and irresistibly nostalgic, this Old Fashioned Chicken and Dumplings Made Easy recipe is a hearty classic simplified for busy home cooks. Tender shredded chicken thighs, aromatic vegetables, and pillowy homemade dumplings come together in a savory chicken broth that's simmered to perfection. With just 20 minutes of prep and straightforward ingredients like all-purpose flour, baking powder, and salted butter, this dish is a breeze to make while retaining its authentic, down-home charm. Perfect for weeknight dinners or cozy weekend meals, this one-pot wonder serves six and is sure to satisfy every craving for comfort food. Garnish with fresh parsley for the perfect finishing touch!
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Recipe Information
Ingredients
- 1.5 lbs Boneless chicken thighs
- 8 cups Chicken broth
- 3 medium Carrots
- 2 medium Celery stalks
- 1 medium Yellow onion
- 1 tsp Salt
- 0.5 tsp Ground black pepper
- 1 leaf Bay leaf
- 2 cups All-purpose flour
- 1 tbsp Baking powder
- 0.75 cups Milk
- 4 tbsp Salted butter
- 2 tbsp Parsley (optional, chopped for garnish)
Instructions
Begin by preparing the vegetables: peel and slice the carrots, chop the celery into small pieces, and finely dice the onion.
In a large stockpot or Dutch oven over medium heat, add the chicken thighs and pour in the chicken broth. Bring to a gentle boil.
Add the carrots, celery, onion, salt, pepper, and bay leaf to the pot. Reduce the heat to medium-low and simmer for 20-25 minutes, or until the chicken is cooked through and the vegetables are tender.
Carefully remove the chicken from the pot and set it aside to cool slightly. Discard the bay leaf.
While the chicken cools, make the dumpling dough. In a medium bowl, whisk together the flour, baking powder, and a pinch of salt. Cut in the cold butter using a pastry cutter or fork until the mixture resembles coarse crumbs. Stir in the milk until the dough just comes together. Do not overmix.
Shred the cooled chicken using two forks or your hands and return it to the pot. Bring the soup back to a gentle simmer.
Using a spoon or a small cookie scoop, drop tablespoons of dumpling dough directly into the simmering soup. Cover the pot with a lid and let the dumplings cook undisturbed for 12-15 minutes, or until they are puffed up and cooked through.
Remove the soup from the heat and taste for seasoning, adding more salt or pepper if needed.
Serve hot, garnished with chopped parsley if desired.
Nutrition Facts
Calories |
523 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 22.1 g | 28% | |
| Saturated Fat | 9.3 g | 46% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 142 mg | 47% | |
| Sodium | 1517 mg | 66% | |
| Total Carbohydrate | 40.0 g | 15% | |
| Dietary Fiber | 2.9 g | 10% | |
| Total Sugars | 4.6 g | ||
| Protein | 40.0 g | 80% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 105 mg | 8% | |
| Iron | 3.5 mg | 19% | |
| Potassium | 791 mg | 17% | |
*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.
