Old-Fashioned Chicken and Dumplings made from scratch is pure southern comfort food and it is not at all difficult to make. Tender dumplings, lots of shredded chicken, and a super flavorful broth make this an unbelievably delicious meal.
Made From Scratch
Food always tastes better from scratch and Old-Fashioned Chicken and Dumplings is no exception. It takes a little time to make, but it is not at all difficult. It will taste just like your grandmother made. This is food that is good for the soul.
Use A Whole Chicken
This Old-Fashioned Chicken and Dumplings recipe starts with a whole chicken simmered with carrots, onion, and celery, plus a bay leaf. The chicken is removed from the pot once cooked and the meat is shredded.
Homemade Dumplings
Homemade dumplings are super easy to make from flour, baking soda, vegetable shortening, and buttermilk. Roll the dough out to 1/2-inch thickness and pinch off pieces that are about 1 1/2 inches across. Drop the dough pieces into the simmering broth and watch them puff up into tender, doughy dumplings that are so soft and good. They are the best part for sure!
Recommended Equipment
- Dutch Oven– This Lodge Cast Iron Enamel Dutch Oven is a gorgeous color and cooks roasts, stews and soups to perfection.
- Pastry Blender– OXO Dough Blender is super sturdy and well made.
- Rolling Pin– I love a Marble Rolling Pin
Love using your slow cooker? Try this Easy Crock Pot Chicken and Dumplings Recipe.
More Southern Comfort Food
- Easy Chicken Pot Pie
- Chicken Fried Steak
- Cubed Steak with Onion Gravy
- Chicken in Jack Daniels Cream Sauce
- Sausage Gravy Shrimp and Grits
Old-Fashioned Chicken and Dumplings
Equipment
Ingredients
- 1 (3-pound) whole chicken
- 2 celery stalks,, chopped
- 2 medium carrots,, peeled and chopped
- 1/2 medium onion,, chopped
- 2 quarts water
- 1 bay leaf
- 2 1/2 teaspoons salt,, divided
- 3/4 teaspoon black pepper
- 2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 3 tablespoons vegetable shortening
- 3/4 cup buttermilk
Instructions
- Place chicken, celery, carrots, onion and 2 teaspoons of salt in a Dutch oven. Add water and bay leaf.
- Bring to a boil, reduce heat to medium-low, cover and simmer for 1 hour.
- Remove chicken from pot. Let cool 15 minutes and then remove chicken from bone, discarding the skin and shredding the chicken.
- Add pepper to pot and bring broth to a boil.
- Meanwhile combine flour, baking soda, and 1/2 teaspoon salt in a large bowl.
- Use a pastry blender or your fingers to cut shortening into flour until it resmembles coarse meal.
- Add buttermilk and stir until dry ingredients are moistened.
- Turn dough out onto a floured surface and kead 4 to 5 times. Roll out to a 1/2-inch thickness.
- Pinch off dough in 1 1/2-inch pieces and add to boiling broth. Reduce heat to medium-low and simmer 8 to 10 minutes. Stir in chicken.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Recipe adapted from Southern Living
Disclosure: This post may contain affiliate links.
Dont seek a recipe if you think you know it all, stop leaving rude comments. Do it yourself, and your own way 😫🤦♀️
Such rude comments! This recipe is awesome!!
Awesome recipe outstanding
I’ve been trying to eliminate the aluminum from baking powder in my diet and stumbled on this recipe. Wow! I made them as drop dumplings (added an extra 1/2 cup of buttermilk) and I think I’m in love! These dumplings are awesome!
I say to each their own & there’s nothing wrong with putting your own twist to any dish. That’s the best thing about being in the kitchen. Be creative. Don’t knock it until you try it. I love Chicken N Dumplins and will give this recipe a try. Thanks for sharing.
I’ve made chicken and dumplings like this my entire life (the recipe – not your Utah/Vegas way). Whatever flips your trigger I suppose.
Yea so Utah/Vegas boy is here to school you all, veggies go in but they should never be eaten. They are for flavor, chicken stays ON the bone, stock gets made into gravy for mashed taters, dumplings NEVER touch the water. They should be dropped into a strainer pan with the stock steaming them
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Lid on or off when dumplings go in?
Lid on!!
My chicken and dumplings have celery, garlic, and onions. Sometimes slivers of carrots for color. I use unsalted butter .instead of shortening. My question is lid on or off to cook dumplings?
I have never made chicken and dumplings before. My husband loves it and I want to surprise him with a pot. I never liked it and this sounds good so I’m going to try it. Wish me luck, I’ll let you know how it comes out.
well? How did they turn out. I’ve been waiting and it’s Oct. 2020.