Old-Fashioned Chicken & Dumplings

Nothing says comfort like a steaming bowl of homemade chicken and dumplings that fills your kitchen with amazing smells. This hearty recipe is perfect for families who want a wholesome meal that’s both satisfying and packed with good-for-you ingredients. The best part is how the fluffy dumplings soak up all that delicious broth!

Recipe Details

Timing & Servings: Cook Time: 45 minutes, Additional Time: 15 minutes, Total Time: 1 hour, Serves: 6 people (1 1/3 cups stew & 3 dumplings each).

Nutrition Profile: Healthy Pregnancy, Healthy Aging, Healthy Immunity, High-Protein, Low-Calorie.

Nutrition Facts (per serving): 465 Calories, 15g Fat, 46g Carbs, 34g Protein.

Ingredients You’ll Need

Chicken thighs: You’ll need 1 3/4 pounds boneless, skinless chicken thighs, trimmed and cut into 1 1/2-inch pieces. Thighs stay so much more tender and juicy than breasts in this recipe!

All-purpose flour: 2/3 cup for coating the chicken, plus another 1/2 cup for the dumplings. This helps create that lovely thick broth we all love.

Neutral oil: 2 tablespoons of canola or avocado oil, divided. These oils won’t compete with the other flavors in your dish.

Carrots: 2 large carrots, diced up nice and small. They add sweetness and beautiful color to your stew.

Celery: 2 stalks diced – this gives you that classic chicken soup flavor and adds great texture.

Onion: 1 large onion, diced. Yellow or white onions work perfectly here – use whatever you have on hand!

Poultry seasoning: 1 tablespoon for the stew, plus 1 teaspoon for the dumplings. This blend is magic for chicken dishes!

Salt and pepper: 1/2 teaspoon salt and 1/2 teaspoon freshly ground pepper. Fresh pepper really makes a difference if you have it.

Chicken broth: 2 cans (14 ounces each) of reduced-sodium chicken broth. The reduced sodium version lets you control the saltiness better.

Water: 1 cup to help create the perfect amount of broth.

Frozen peas: 1 1/2 cups, thawed. These add a pop of color and sweetness that kids love!

Whole-wheat pastry flour: 1 cup for the dumplings. This adds fiber and nutrition without making them heavy.

Baking soda: 1/2 teaspoon to help those dumplings get nice and fluffy.

Buttermilk: 3/4 cup nonfat buttermilk. This makes the dumplings tender and gives them a slight tang.

How to Make Old-Fashioned Chicken & Dumplings

Step 1: Toss your chicken pieces with 2/3 cup all-purpose flour in a medium bowl until every piece is coated. Heat 1 tablespoon oil in your Dutch oven over medium-high heat. Save that leftover flour – you’ll need it later! Add the floured chicken to the hot pot and cook for 3 to 5 minutes, stirring occasionally until lightly golden. Transfer the chicken to a plate and set aside.

Step 2: Turn the heat down to medium and add your remaining tablespoon of oil to the same pot. Toss in your diced carrots, celery, onion, 1 tablespoon poultry seasoning, 1/2 teaspoon salt, and pepper. Cover and cook for 5 to 7 minutes, stirring now and then until the veggies get nice and soft. Sprinkle that reserved flour over the vegetables and stir it all around to coat everything.

Step 3: Pour in your chicken broth, water, thawed peas, and add back your browned chicken pieces. Stir everything together and bring it to a gentle simmer, stirring often so nothing sticks to the bottom.

Step 4: While your stew is heating up, make your dumpling dough! In a medium bowl, stir together the whole-wheat flour, 1/2 cup all-purpose flour, 1 teaspoon poultry seasoning, baking soda, and 1/4 teaspoon salt. Pour in the buttermilk and stir just until combined – don’t overmix!

Step 5: Once your stew is simmering nicely, drop spoonfuls of dumpling dough right on top – about 1 tablespoon each to make around 18 dumplings. Turn the heat down to keep a gentle simmer, cover the pot, and cook for 15 minutes without peeking! The dumplings need that steam to puff up perfectly.

Easy and Quick Chicken & Dumplings Version

Want to speed things up? You can use a rotisserie chicken instead of cooking your own! Just shred about 3 cups of meat and skip the browning step. Also, try using refrigerated biscuit dough cut into quarters for super quick dumplings. You’ll save about 20 minutes and still get that homemade taste everyone loves!

Serving Ideas

This recipe is a complete meal all by itself, but it’s lovely with some warm crusty bread or buttery dinner rolls on the side. A simple green salad with vinaigrette cuts through the richness beautifully. For extra comfort, serve with some homemade cornbread!

Storage

Store leftovers in the fridge for up to 3 days in a covered container. To reheat, warm gently on the stove over low heat, adding a splash of broth if it seems too thick. The dumplings might absorb more liquid as they sit, but they’ll still taste amazing!

Substitutions

No buttermilk? No worries! Mix 1 tablespoon lemon juice or vinegar into 1 cup regular milk and let it sit for 5 minutes. You can swap chicken breasts for thighs if you prefer leaner meat. Regular all-purpose flour works fine instead of whole-wheat pastry flour too.

Pro Tips

• Don’t peek at the dumplings: Keep that lid on for the full 15 minutes so they steam properly and get fluffy!
• Cut chicken evenly: Same-sized pieces cook at the same rate, so everything finishes together.
• Gentle simmer is key: Too much bubbling will make tough dumplings and break up your chicken.
• Save some broth: Keep an extra can on hand in case you want to thin the stew later.

FAQs

Can I make this ahead of time?

You bet! The stew part can be made a day ahead, but add the dumplings fresh when you’re ready to serve. The dumplings don’t reheat as well and can get gummy if stored too long.

Why are my dumplings tough?

This usually happens from overmixing the dough or cooking at too high heat. Stir the dumpling batter just until the ingredients come together, and keep that simmer gentle!

Can I freeze chicken and dumplings?

Sure! The stew freezes great for up to 3 months, but I’d recommend freezing it without the dumplings. Make fresh dumplings when you reheat the stew for the best texture.

What if I don’t have poultry seasoning?

No problem! Mix together some dried sage, thyme, rosemary, and a pinch of nutmeg. Or just use whatever herbs you have – this recipe is very forgiving!

Let’s Connect!

I’d love to hear how your chicken and dumplings turned out! Did you try any fun variations or have tips to share with other home cooks? Drop a comment below and let’s chat about this cozy comfort food favorite!