Remember when Sunday dinners meant the whole family gathered around a table, passing dishes and catching up? Those days might feel far away, but some recipes from that era are too good to forget. Chicken and dumplings was one of those meals that brought everyone together, simmering away on the stove while filling the house with the most amazing smell. This thick, creamy soup with tender chunks of chicken and fluffy dumplings was comfort in a bowl, and it’s easier to make than you might think.
Why chicken and dumplings disappeared from dinner tables
Life got busier somewhere along the way, and meals that took more than 30 minutes started feeling impossible. Chicken and dumplings takes about an hour from start to finish, which might seem like forever when you’re juggling work, kids, and everything else. Plus, making dumplings from scratch sounds intimidating if you’ve never done it before. People turned to rotisserie chickens and pre-made meals instead, and traditional recipes like this one slowly faded into memory. The whole idea of Sunday dinner became something only grandparents talked about.
But here’s the thing about this recipe. Most of that hour is just letting things simmer while you do other stuff. The actual hands-on work is maybe 20 minutes, and you don’t need fancy skills or equipment. Old-school dishes like chicken and dumplings stuck around for generations because they were practical. One pot feeds a crowd, the ingredients are basic, and leftovers actually taste better the next day. That’s not something you can say about most modern convenience foods.
What makes homemade dumplings better than store bought
Store-bought dumplings exist, sure, but they’re nothing like the real thing. Homemade dumplings are fluffy and light, with a slight chew that soaks up all that rich chicken broth. They’re basically a cross between biscuits and noodles, and when they’re done right, they practically melt in your mouth. The frozen ones you find at the grocery store tend to be dense and gummy, without much taste of their own. Making them from scratch only requires flour, baking powder, milk, and butter. That’s it.
The trick is not overworking the dough. Mix everything just until it comes together, then drop spoonfuls right into your simmering soup. They’ll puff up as they cook, and the bottoms get slightly crispy while the tops stay soft. Some people roll out their dumpling dough and cut it into strips for a more noodle-like texture, but the drop method is faster and more forgiving. Either way works great, so pick whichever sounds easier to you. Once you make them from scratch, you’ll understand why grandmas everywhere refused to use the frozen kind.
Using a whole chicken versus pre-cut pieces
The traditional way calls for a whole chicken that you simmer until it falls off the bone. This creates the best broth because you’re getting all that richness from the bones, skin, and dark meat. After about 45 minutes of simmering, you pull out the chicken, let it cool enough to handle, then shred the meat off the bones. The broth gets strained to remove any bits, and you’re left with liquid gold. It’s more work than using boneless breasts, but the difference in taste is massive.
That said, nobody’s going to judge you for taking shortcuts. Boneless, skinless chicken thighs work great and cut your cooking time in half. You can also use rotisserie chicken and store-bought chicken broth if you’re really pressed for time. The dumplings will still be amazing, and the whole thing will still be a hundred times better than anything from a can. Sunday dinners were about bringing people together more than following rules perfectly. Do what works for your schedule, and don’t stress about making it exactly like great-grandma did.
The vegetables that belong in chicken and dumplings
Classic chicken and dumplings keeps the vegetables simple. Carrots, celery, and onions form the base, and that’s really all you need. These three cook down into the broth and add sweetness and depth without taking over. Some people throw in peas right at the end for a pop of color, and frozen peas work perfectly fine for that. The key is cutting everything into similar-sized pieces so they cook evenly. Nobody wants a chunk of raw carrot next to mushy celery.
You can add other vegetables if you want, but keep in mind that this is meant to be a thick, hearty soup, not vegetable stew with some chicken in it. Potatoes are a common addition that makes the whole thing even more filling, though some people argue they make it too heavy. Green beans work well if you like them. Just stay away from anything that gets too soft or changes the color of your broth. Nobody wants gray soup. The vegetables should support the chicken and dumplings, not compete with them for attention.
Getting the broth consistency just right
The broth in chicken and dumplings should be thick enough to coat a spoon but not gloppy like gravy. This happens naturally as the dumplings cook and release some of their starch into the liquid. If you want it thicker, mix a tablespoon of flour with a little cold water to make a slurry, then stir that into the simmering soup. If it gets too thick, just add more broth or water until it looks right. There’s no exact science here, just personal preference.
Some recipes use cream or milk to make the broth richer and more velvety. This is completely optional but definitely delicious. Add it at the very end, after the dumplings are cooked, and just warm it through without boiling. Heavy cream works best, but half-and-half or whole milk will do the job too. The soup should look creamy and inviting, not watery or thin. Think of it as somewhere between chicken noodle soup and chicken pot pie filling. That’s the sweet spot you’re going for with this recipe.
Seasoning tips that make all the difference
Chicken and dumplings relies on simple seasonings to let the chicken shine through. Salt and pepper are obvious, but don’t be shy with them. Chicken needs more salt than you think, especially if you’re using low-sodium broth. Bay leaves add depth, and a few sprigs of fresh thyme make everything smell incredible. Dried thyme works fine too if that’s what you have. Some people add a pinch of sage, which gives it a slightly Thanksgiving-like vibe. Go easy with that one though, because sage can take over quickly.
Garlic is another ingredient that belongs in almost any chicken soup. Two or three cloves, minced and cooked with the onions, add a savory backbone without being obvious. A little bit of butter stirred in at the end makes everything taste richer and more satisfying. Vintage recipes often included a splash of white wine or sherry, which brightens up all the other ingredients. This is optional but worth trying if you have a bottle open. The alcohol cooks off completely, leaving just a subtle complexity that makes people wonder what your secret is.
Making chicken and dumplings ahead of time
This soup actually benefits from sitting overnight in the fridge. All the ingredients get to know each other, and the broth becomes even more rich and concentrated. The dumplings soak up liquid as they sit, so you’ll probably need to add extra broth when you reheat it. Just warm everything gently on the stove over medium-low heat, stirring occasionally so nothing sticks to the bottom. Don’t microwave it if you can help it, because the dumplings can get rubbery and weird.
If you’re planning to make it ahead, some people prefer to cook the soup base and chicken, then make fresh dumplings right before serving. This keeps the dumplings at peak fluffiness instead of letting them get waterlogged. It only adds about 15 minutes to your reheating time, and the results are worth it. You can also freeze the soup base without the dumplings for up to three months. Thaw it in the fridge overnight, bring it to a simmer, and drop in fresh dumplings. This makes it almost as convenient as those freezer meals, except it actually tastes good.
What to serve alongside chicken and dumplings
Chicken and dumplings is hearty enough to be a complete meal on its own, but a few simple sides make it feel more like a proper dinner. A basic green salad with a light vinaigrette cuts through all that richness and adds some crunch. Dinner rolls or buttermilk biscuits are perfect for soaking up extra broth, though you’re basically eating carbs on top of carbs at that point. Nobody’s complaining though. Some people like to serve cornbread instead, which adds a slightly sweet contrast to the savory soup.
Coleslaw is another classic side that works really well here. The tangy, crunchy cabbage is a nice change from all the soft textures in the soup. You could also do roasted or steamed green beans, especially if you didn’t add many vegetables to the soup itself. Keep the sides simple and let the chicken and dumplings be the star. This isn’t the kind of meal that needs a dozen different dishes on the table. A couple of straightforward sides, some good bread, and maybe a simple dessert like apple pie or vanilla ice cream, and you’ve got yourself a Sunday dinner worth remembering.
Why this recipe deserves a spot in your rotation
In a world of meal kits and takeout apps, there’s something satisfying about making a pot of soup from scratch. Chicken and dumplings doesn’t require expensive ingredients or special equipment. You probably have most of what you need already sitting in your kitchen. It feeds a crowd for relatively little money, and everyone from kids to grandparents seems to love it. That’s rare these days. Most recipes either appeal to adults or kids, but not usually both at the same time.
More than that, making this recipe connects you to generations of home cooks who made the same thing for their families. There’s something meaningful about continuing those traditions, even if your Sunday dinner happens on a Tuesday night after soccer practice. The world keeps changing and speeding up, but a bowl of chicken and dumplings tastes exactly like it did fifty years ago. That kind of consistency is comforting in its own way. Plus, your house will smell absolutely incredible while it’s cooking, and that’s worth something all by itself.
Bringing back old-fashioned recipes like chicken and dumplings doesn’t mean living in the past. It just means recognizing that some things were good then and they’re still good now. This soup is warm, filling, and makes people happy. Those three qualities never go out of style. Next time you’re wondering what to make for dinner, skip the delivery apps and give this recipe a try instead.
Old Fashioned Chicken and Dumplings
Cuisine: American Recipes6
servings20
minutes50
minutes420
kcalThis rich, creamy chicken and dumplings soup with fluffy homemade dumplings will warm you up from the inside out.
Ingredients
1 whole chicken (3-4 pounds), or 2 pounds boneless chicken thighs
8 cups chicken broth (plus more as needed)
3 medium carrots, peeled and diced
3 celery stalks, diced
1 large onion, diced
3 cloves garlic, minced
2 bay leaves
1 teaspoon dried thyme (or 3 sprigs fresh thyme)
Salt and black pepper to taste
2 tablespoons butter
1/2 cup heavy cream (optional)
- For the dumplings:
2 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
3 tablespoons cold butter, cut into small pieces
3/4 cup whole milk
Directions
- If using a whole chicken, place it in a large pot with the chicken broth, bay leaves, and thyme. Bring to a boil over high heat, then reduce to a simmer. Cook for 45-50 minutes until the chicken is fully cooked and tender. Remove the chicken from the pot and set aside to cool. If using boneless chicken thighs, simmer for 25-30 minutes instead.
- While the chicken cools, add the butter to the broth and heat over medium heat. Add the diced onion, carrots, and celery to the pot. Cook for 8-10 minutes, stirring occasionally, until the vegetables start to soften. Add the minced garlic and cook for another minute until fragrant.
- Once the chicken is cool enough to handle, remove all the meat from the bones and shred it into bite-sized pieces. Discard the skin and bones. Add the shredded chicken back into the pot with the vegetables. Season generously with salt and black pepper, tasting and adjusting as needed.
- To make the dumplings, whisk together the flour, baking powder, and salt in a medium bowl. Add the cold butter pieces and use a fork or your fingers to work the butter into the flour until the mixture resembles coarse crumbs. Pour in the milk and stir just until a sticky dough forms. Don’t overmix or the dumplings will be tough.
- Bring the soup to a gentle simmer. Using two spoons, drop heaping tablespoons of dumpling dough onto the surface of the simmering soup, spacing them slightly apart. You should get about 12-14 dumplings. Don’t stir the soup once you add the dumplings or they might fall apart.
- Cover the pot with a lid and let the dumplings cook for 15-18 minutes without lifting the lid. The dumplings are done when they’ve puffed up and a toothpick inserted in the center comes out clean. They should look fluffy and no longer wet on top.
- If you want a creamier soup, stir in the heavy cream now and let it warm through for 2-3 minutes. Check the consistency of the broth and add more chicken broth if it seems too thick. Remove the bay leaves and any thyme stems if you used fresh thyme.
- Ladle the chicken and dumplings into bowls, making sure everyone gets plenty of dumplings, chicken, and vegetables. Serve immediately while everything is hot and the dumplings are at their fluffiest. Garnish with fresh parsley or thyme if desired.
Notes
- For thicker broth, mix 2 tablespoons flour with 1/4 cup cold water and stir into the soup before adding dumplings.
- Leftovers keep in the fridge for 3-4 days. Add extra broth when reheating as the dumplings absorb liquid.
- You can freeze the soup base without dumplings for up to 3 months. Make fresh dumplings when ready to serve.
- For richer broth, use rotisserie chicken and add the carcass to simmer with the broth for extra body.
Frequently asked questions
Q: Can I use Bisquick instead of making dumplings from scratch?
A: Absolutely. Follow the dumpling recipe on the Bisquick box and drop them into your simmering soup the same way. They won’t be quite as light and fluffy as homemade, but they’re a good shortcut when you’re short on time.
Q: Why did my dumplings turn out dense and heavy?
A: This usually happens from overmixing the dough. Stir the ingredients together just until they’re combined and still slightly lumpy. Also make sure your baking powder is fresh, as old baking powder won’t give you the lift you need.
Q: Can I make this in a slow cooker?
A: Yes, but add the dumplings during the last 30-40 minutes of cooking on high. The soup base can cook on low for 6-8 hours or high for 3-4 hours. Just make sure the soup is simmering before you add the dumpling dough.
Q: What’s the best way to reheat chicken and dumplings?
A: Reheat gently on the stovetop over medium-low heat, stirring occasionally. Add extra broth or water as needed since the dumplings will have soaked up a lot of liquid. Avoid microwaving if possible, as it can make the dumplings rubbery.
