Introduction
There is nothing quite like a steaming bowl of Old-Fashioned Chicken and Dumplings to soothe the soul. This heritage classic features a rich, savory chicken gravy—thickened naturally by the flour from the dumplings—and tender, simmered chicken.
Unlike the “biscuit” style common in some regions, this recipe focuses on rolled dumplings (often called “slick” dumplings), which are thin, chewy, and noodle-like. It’s the kind of meal that tastes like a Sunday afternoon at Grandma’s house.
Ingredients
The Savory Chicken & Broth
- 1.5 to 2 lbs Cooked Chicken, shredded (Rotisserie chicken works perfectly)
- 6 cups High-quality Chicken Broth
- 1 can (10.5 oz) Condensed Cream of Chicken Soup (for extra creaminess)
- 1/2 teaspoon Black Pepper
- 1/2 teaspoon Poultry Seasoning (or dried thyme)
- Salt to taste (careful, as broth and soup are already salty)
The Homemade Rolled Dumplings
- 2 cups All-Purpose Flour
- 1/2 teaspoon Baking Powder
- 1/2 teaspoon Salt
- 3 tablespoons Cold Unsalted Butter, cut into small pieces
- 3/4 cup Whole Milk (plus a little extra if needed)
Equipment Needed
- Large Dutch Oven or Stockpot: To simmer the broth.
- Large Mixing Bowl: For the dumpling dough.
- Rolling Pin: To roll out the “slicks.”
- Pizza Cutter or Sharp Knife: To cut the dumplings.
Time & Servings
- Prep Time: 20 minutes
- Cooking Time: 25 minutes
- Total Time: 45 minutes
- Servings: 6 people
Step-by-Step Instructions
1. Prepare the Broth Base
In your large Dutch oven, combine the chicken broth, cream of chicken soup, black pepper, and poultry seasoning. Bring the mixture to a gentle boil over medium-high heat. Once boiling, reduce the heat to a simmer.
2. Make the Dumpling Dough
While the broth is heating, whisk together the flour, baking powder, and salt in a mixing bowl. Use a fork or pastry cutter to cut in the cold butter until the mixture looks like coarse crumbs. Pour in the milk and stir until a dough forms. If it’s too dry, add a tablespoon of milk at a time.
3. Roll and Cut
Generously flour your countertop. Turn the dough out and knead it 2 or 3 times. Use your rolling pin to roll the dough out very thin—about 1/8 inch thick. Use a pizza cutter or knife to cut the dough into 1×2 inch rectangles or strips.
4. Simmer the Dumplings
Increase the heat on the broth slightly until it’s at a steady simmer. Drop the dumplings into the pot one at a time, stirring gently so they don’t stick together.
5. Add the Chicken
Once all the dumplings are in, stir in the shredded chicken. Cover the pot and simmer for 15–20 minutes. The flour from the dumplings will naturally thicken the broth into a rich gravy.
6. Serve
The dumplings are done when they are tender and no longer taste “doughy” in the center. Ladle into deep bowls and serve hot!
Tips and Tricks
- The “No-Stick” Rule: Don’t dump the dumplings in all at once! Dropping them in individually ensures they stay separate and cook evenly.
- The Secret to Thickness: If you prefer an even thicker “stew” consistency, toss the cut dumplings in a little extra flour before dropping them into the pot.
- Shredded vs. Cubed: Shredded chicken (especially from a rotisserie) absorbs the flavor of the gravy much better than large cubes.
Variations
- Veggie Loaded: Add 1 cup of frozen peas and carrots along with the chicken for a bit of color and sweetness.
- Drop Dumplings: If you prefer fluffy, cloud-like dumplings, add an extra 1/2 teaspoon of baking powder to the dough and drop spoonfuls of wet batter into the broth instead of rolling it out.
- Herbed Dumplings: Mix 1 tablespoon of fresh chopped parsley or chives directly into the dough for a bright finish.
Serving Suggestions
- On the Side: This is a heavy, one-pot meal, so it pairs beautifully with a light garden salad or Fried Cabbage.
- Bread Pairing: Since you already have dumplings, you don’t need bread, but a slice of crusty bread for dipping into the gravy is never a bad idea.
Storage Instructions
- Refrigeration: Store leftovers in an airtight container for up to 3 days. The dumplings will continue to absorb liquid as they sit, so you may need to add a splash of broth or water when reheating.
- Reheating: Reheat gently on the stovetop over low heat to keep the dumplings from falling apart.
Conclusion
This Old-Fashioned Chicken and Dumplings is the ultimate “hug in a bowl.” It’s a timeless recipe that relies on simple pantry staples to create something truly special.
Are you making this for a cozy family dinner, or are you looking to use up some leftover chicken?