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Old-Fashioned Chicken and Dumplings

This old-fashioned chicken and dumplings recipe is comfort food that can't be topped!
Print Recipe
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Course lunch/dinner
Cuisine Mediterranean
Servings 20 people
Calories 3183.4 kcal

Equipment

  • 1 Large Pot (8-quart or larger) For simmering chicken and broth
  • 2 Mixing Bowls One for wet, one for dry dumpling ingredients
  • 1 Whisk For dumplings and gravy
  • 1 Fine-Mesh Strainer or Colander For straining the stock
  • 1 Box Grater For grating cold butter into dumpling mixture

Ingredients
  

Main

  • 7 pounds cut up chicken pieces
  • 4 cups chicken stock
  • 2 onions chopped
  • 3 stalks celery chopped
  • 2 teaspoons salt
  • 1 large egg
  • ¼ cup milk
  • 1 ½ cups all-purpose flour divided
  • 1 ½ teaspoons baking powder
  • 1 teaspoon salt
  • 2 tablespoons cold unsalted butter
  • 1 tablespoon chopped fresh parsley
  • 1 cup water
  • ½ teaspoon ground black pepper
  • 1 tablespoon chopped fresh parsley

Instructions
 

  • Gather the ingredients. Dotdash Meredith Food Studios
  • Start the soup: Place chicken pieces in a large pot; add chicken stock, onions, celery, and salt. Bring to a boil over medium-low heat, then simmer, partially covered, until chicken is tender, about 15 to 20 minutes. Dotdash Meredith Food Studios
  • Meanwhile, make the dumplings: Beat egg and milk together in a large mixing bowl. Mix in 1 cup flour, baking powder, and salt. Dotdash Meredith Food Studios
  • Grate cold butter into the wet flour mixture; stir in parsley. Dotdash Meredith Food Studios
  • Dollop 6 large spoonfuls of dumpling mixture onto the top of the simmering chicken. Cover the pot and steam dumplings until fluffy, 10 minutes more. Dotdash Meredith Food Studios
  • Remove dumplings and chicken pieces to a large dish; shred chicken and discard bones. Cover and set aside, keeping warm. Dotdash Meredith Food Studios
  • For the gravy: Strain stock left in the pot, pressing the vegetables to release more flavor; return stock to the pot. Dotdash Meredith Food Studios
  • Whisk water with remaining 1/2 cup flour until smooth; stir into the strained stock. Season with pepper and bring to a boil, stirring constantly, to thicken. Dotdash Meredith Food Studios
  • Stir in chicken and top with dumplings. Dotdash Meredith Food Studios
  • Serve with parsley and enjoy! Dotdash Meredith Food Studios

Notes

For a richer broth, consider browning the chicken pieces slightly before adding the stock. This develops a deeper flavor base through the Maillard reaction. When making the dumplings, ensure your butter is very cold and grated; this creates pockets of steam that result in a more tender, flaky texture. Avoid overmixing the dumpling dough. To elevate the gravy, consider a quick roux with some rendered chicken fat before adding the flour-water slurry for added depth and silky consistency. Don't rush the simmering process; tender chicken is key. Freshly ground black pepper and a final sprinkle of fresh parsley are non-negotiable for vibrant flavor and presentation.