Old-Fashioned Chicken and Dumplings
Old-Fashioned Chicken and Dumplings
This classic recipe is the definition of cozy comfort food. Juicy, tender chicken and wholesome vegetables simmer in a rich, flavorful broth, all topped with light, fluffy dumplings made from scratch. It’s the kind of dish that warms you from the inside out and brings back memories of home-cooked meals.
Ingredients
For the Chicken:
| Ingredient | Quantity |
|---|---|
| Chicken breasts and/or thighs, boneless, skinless, trimmed, cut into 1 1/2-inch pieces | 2 lbs |
| All-purpose flour | 1/2 cup |
| Olive oil, divided | 2 tablespoons |
For the Sauce:
| Ingredient | Quantity |
|---|---|
| Butter | 2 tablespoons |
| Carrots, peeled and diced | 2 large |
| Celery stalks, diced | 2 |
| Onion, diced | 1 large |
| Bay leaves | 2 |
| Dried thyme | 1/2 teaspoon |
| Garlic, minced | 2 cloves |
| Chicken broth | 5–6 cups |
| Heavy cream | 1/2 cup |
| Frozen peas, thawed | 1 1/2 cups |
For the Dumplings:
| Ingredient | Quantity |
|---|---|
| All-purpose flour | 1 1/2 cups |
| Baking powder | 2 teaspoons |
| Salt | 1/2 teaspoon |
| Buttermilk | 3/4 cup |
| Eggs | 2 |
| Kosher salt and freshly ground black pepper | To taste (for seasoning chicken and broth) |
Instructions
- Season & Coat Chicken:
In a medium bowl, season the chicken pieces with salt and pepper. Toss them in the flour until evenly coated. - Sear the Chicken:
Heat 1 tablespoon of olive oil in a large Dutch oven or heavy pot over medium-high. Add the floured chicken and sear until browned on the outside, about 3–5 minutes. (It doesn’t need to be fully cooked.) Remove and set aside. - Cook the Veggies:
Reduce heat to medium. Add the remaining tablespoon of olive oil and butter to the pot. Sauté the carrots, celery, and onion for about 5 minutes, or until they soften slightly. - Build the Broth:
Stir in the chicken broth, thyme, and bay leaves. Return the browned chicken to the pot. Bring to a gentle simmer. - Add Cream & Peas:
Once simmering, stir in the heavy cream and peas. Taste and season with salt and pepper as needed. - Mix the Dumpling Dough:
While the broth simmers, mix together flour, baking powder, and salt in a medium bowl. Stir in the buttermilk and eggs just until a soft, cohesive dough forms—don’t overmix. - Drop the Dumplings:
Drop tablespoon-sized scoops of the dough into the simmering broth. Leave space between them—these little clouds will puff up. - Simmer Until Perfect:
Cover the pot, lower the heat, and let everything simmer gently for 15 minutes. The dumplings should be light and cooked through, and the chicken fully tender.
Serve & Enjoy
Ladle hot servings into bowls and enjoy the heartwarming richness of this old-fashioned classic. It’s like a warm hug in every bite.