Introduction: A Taste of Home in Every Spoonful
There’s something magical about the meals our mothers used to make. It wasn’t just the food—it was the warmth, the aroma, the sound of a pot gently bubbling on the stove, the way she always knew when to stir and when to season, and how love somehow made everything taste better.
For many of us, Chicken and Dumplings embodies that magic. Tender chicken, fluffy dumplings, rich broth—simple ingredients brought together in a way that feels like a hug from the inside out.
This recipe is a tribute. A culinary memory revived, reimagined, and shared from one home to another.
Whether you’re recreating it for your family, cooking for yourself on a quiet evening, or simply trying to recapture the taste of your childhood, this old-fashioned chicken and dumplings recipe is the one that will bring it all back.
Part 1: Gathering the Ingredients – The Pantry of Nostalgia
Before we begin, let’s take a moment to honor the simplicity of the dish. This isn’t a trendy, Instagrammable meal—it’s timeless. You won’t need exotic spices or high-tech kitchen gadgets. You’ll need patience, care, and a heavy pot.
For the Chicken and Broth:
-
1 whole chicken (about 3–4 lbs), cut into parts (or 4–6 bone-in chicken thighs and 2 breasts)
-
2 tablespoons butter or chicken fat
-
2 celery stalks, chopped
-
2 large carrots, peeled and chopped
-
1 medium onion, chopped
-
3 cloves garlic, minced
-
2 bay leaves
-
1 teaspoon dried thyme (or a few sprigs of fresh thyme)
-
Salt and freshly ground black pepper, to taste
-
8 cups water (or low-sodium chicken broth)
-
Optional: 1 teaspoon poultry seasoning
For the Dumplings:
-
2 cups all-purpose flour
-
1 tablespoon baking powder
-
½ teaspoon salt
-
¾ cup whole milk
-
4 tablespoons (½ stick) butter, melted
-
Optional: 1 tablespoon chopped fresh parsley or chives
Optional Add-Ins for the Final Dish:
-
½ cup frozen peas
-
¼ cup heavy cream (for a richer broth)
-
Extra fresh herbs for garnish (thyme, parsley)
Part 2: Making the Broth – Where Flavor Begins
This step is the soul of the dish. Many shortcut recipes use rotisserie chicken and store-bought broth. While those are fine in a pinch, if you want the full experience—the one that made your childhood warm and delicious—start from scratch.
1. Sear the Chicken
In a large Dutch oven or stock pot, melt 2 tablespoons of butter or chicken fat over medium heat. Add the chicken pieces in batches, skin side down, and sear for 3–4 minutes per side until lightly browned. This step builds flavor in the broth.
Once seared, remove the chicken to a plate.
2. Build the Aromatics
In the same pot (don’t wipe it!), add the chopped onions, celery, and carrots. Sauté for about 5–6 minutes until softened. Add garlic and cook another minute until fragrant.
Now sprinkle in the thyme, bay leaves, poultry seasoning if using, and a pinch of salt and pepper. Stir to combine.
3. Add Water and Simmer
Return the seared chicken to the pot and pour in 8 cups of water (or broth). Bring to a boil over high heat, then reduce to a low simmer. Cover partially and let it cook gently for 45–60 minutes.
4. Shred the Chicken
Once the chicken is fully cooked and tender, remove it from the pot and place it on a plate to cool slightly. Discard the bay leaves. Once cool enough to handle, shred the meat and discard the bones and skin. Return the shredded chicken to the pot.
Optional: If you like a slightly creamy broth, stir in ¼ cup heavy cream now.
Taste and adjust seasoning—salt and pepper are essential here.
Part 3: The Dumplings – Pillows of Joy
Ah, dumplings. These aren’t pasta-like strips or chewy noodles. These are fluffy, biscuit-like clouds that sit atop the bubbling stew and steam to perfection.
Your mom may have called them “drop dumplings” or “boiled biscuits.” They’re rustic, and that's what makes them perfect.
1. Mix the Dry Ingredients
In a medium bowl, whisk together:
-
2 cups all-purpose flour
-
1 tablespoon baking powder
-
½ teaspoon salt
If adding fresh herbs like chopped parsley or chives, mix them in now.
2. Add Wet Ingredients
Stir in:
-
¾ cup whole milk
-
4 tablespoons melted butter
Mix just until combined. Don’t overmix—lumps are okay. The dough should be thick and sticky.
Part 4: Cooking the Dumplings – The Cozy Moment
Now comes the part that made the whole kitchen smell like a hug.
1. Bring the Broth to a Simmer
Make sure your chicken broth is gently simmering—not boiling hard. This ensures the dumplings cook evenly and don’t fall apart.
2. Drop the Dumplings
Using a spoon or a small ice cream scoop, drop heaping tablespoon-sized dollops of dough directly onto the surface of the simmering broth. They’ll expand as they cook, so leave a little space between each one.
You should get about 12–14 dumplings.
3. Steam, Don’t Stir
Cover the pot tightly and let the dumplings steam for 15 minutes. No peeking! Lifting the lid lets out the steam and affects how the dumplings rise.
After 15 minutes, check the dumplings—cut one open to make sure it’s fluffy and fully cooked in the center.
Optional: Stir in peas now for a pop of color and sweetness.
Part 5: The Final Ladle – Serving It Like Mom Did
Ladle generous portions of the chicken stew into wide bowls, making sure each one gets at least 2–3 dumplings. Sprinkle with fresh parsley if desired.
Serve hot with a side of warm bread or a light salad. Or eat it exactly the way your mom served it—straight from the pot, standing at the stove, burning your tongue because you couldn’t wait.
Tips from Mom’s Kitchen
-
Don’t overmix your dumpling dough. Tenderness comes from handling it gently.
-
No butter? Use shortening or lard for the dumplings, just like Grandma might have.
-
Want a thicker broth? Before adding dumplings, mix 2 tablespoons flour with ¼ cup cold water to make a slurry. Stir it into the stew and let it simmer for 5 minutes.
-
Make it ahead. The stew (without dumplings) can be made up to 2 days ahead. Reheat and add fresh dumplings right before serving.
-
Vegetarian version: Use vegetable broth and hearty mushrooms instead of chicken. The dumplings will still be fabulous.
Why This Dish Endures: The Emotional Ingredient
Why do we remember dishes like this so vividly? Because food is memory. It’s tradition. It’s comfort. This particular recipe doesn’t just fill your belly—it fills a gap you didn’t even know was there.
Maybe you remember helping your mom knead the dough or watching her stir the pot with one hand while holding you with the other. Maybe you were sick and she made this to help you feel better. Maybe it was her go-to Sunday supper, always served in that chipped white bowl.
Every time you make this dish, you bring her back to life—if only for a moment.
Conclusion: The Recipe That Stays with You
In the end, this recipe is more than chicken and flour and broth. It’s a portal. It transports you to a simpler time, to a kitchen full of love, to a face you miss or a feeling you wish you could bottle.
So go ahead—make the dumplings. Stir the stew. Close your eyes, and remember.
Because your mom used to make this—and it was delicious.
Introduction: A Taste of Home in Every Spoonful
There’s something magical about the meals our mothers used to make. It wasn’t just the food—it was the warmth, the aroma, the sound of a pot gently bubbling on the stove, the way she always knew when to stir and when to season, and how love somehow made everything taste better.
For many of us, Chicken and Dumplings embodies that magic. Tender chicken, fluffy dumplings, rich broth—simple ingredients brought together in a way that feels like a hug from the inside out.
This recipe is a tribute. A culinary memory revived, reimagined, and shared from one home to another.
Whether you’re recreating it for your family, cooking for yourself on a quiet evening, or simply trying to recapture the taste of your childhood, this old-fashioned chicken and dumplings recipe is the one that will bring it all back.
Part 1: Gathering the Ingredients – The Pantry of Nostalgia
Before we begin, let’s take a moment to honor the simplicity of the dish. This isn’t a trendy, Instagrammable meal—it’s timeless. You won’t need exotic spices or high-tech kitchen gadgets. You’ll need patience, care, and a heavy pot.
For the Chicken and Broth:
-
1 whole chicken (about 3–4 lbs), cut into parts (or 4–6 bone-in chicken thighs and 2 breasts)
-
2 tablespoons butter or chicken fat
-
2 celery stalks, chopped
-
2 large carrots, peeled and chopped
-
1 medium onion, chopped
-
3 cloves garlic, minced
-
2 bay leaves
-
1 teaspoon dried thyme (or a few sprigs of fresh thyme)
-
Salt and freshly ground black pepper, to taste
-
8 cups water (or low-sodium chicken broth)
-
Optional: 1 teaspoon poultry seasoning
For the Dumplings:
-
2 cups all-purpose flour
-
1 tablespoon baking powder
-
½ teaspoon salt
-
¾ cup whole milk
-
4 tablespoons (½ stick) butter, melted
-
Optional: 1 tablespoon chopped fresh parsley or chives
Optional Add-Ins for the Final Dish:
-
½ cup frozen peas
-
¼ cup heavy cream (for a richer broth)
-
Extra fresh herbs for garnish (thyme, parsley)
Part 2: Making the Broth – Where Flavor Begins
This step is the soul of the dish. Many shortcut recipes use rotisserie chicken and store-bought broth. While those are fine in a pinch, if you want the full experience—the one that made your childhood warm and delicious—start from scratch.
1. Sear the Chicken
In a large Dutch oven or stock pot, melt 2 tablespoons of butter or chicken fat over medium heat. Add the chicken pieces in batches, skin side down, and sear for 3–4 minutes per side until lightly browned. This step builds flavor in the broth.
Once seared, remove the chicken to a plate.
2. Build the Aromatics
In the same pot (don’t wipe it!), add the chopped onions, celery, and carrots. Sauté for about 5–6 minutes until softened. Add garlic and cook another minute until fragrant.
Now sprinkle in the thyme, bay leaves, poultry seasoning if using, and a pinch of salt and pepper. Stir to combine.
3. Add Water and Simmer
Return the seared chicken to the pot and pour in 8 cups of water (or broth). Bring to a boil over high heat, then reduce to a low simmer. Cover partially and let it cook gently for 45–60 minutes.
4. Shred the Chicken
Once the chicken is fully cooked and tender, remove it from the pot and place it on a plate to cool slightly. Discard the bay leaves. Once cool enough to handle, shred the meat and discard the bones and skin. Return the shredded chicken to the pot.
Optional: If you like a slightly creamy broth, stir in ¼ cup heavy cream now.
Taste and adjust seasoning—salt and pepper are essential here.
Part 3: The Dumplings – Pillows of Joy
Ah, dumplings. These aren’t pasta-like strips or chewy noodles. These are fluffy, biscuit-like clouds that sit atop the bubbling stew and steam to perfection.
Your mom may have called them “drop dumplings” or “boiled biscuits.” They’re rustic, and that's what makes them perfect.
1. Mix the Dry Ingredients
In a medium bowl, whisk together:
-
2 cups all-purpose flour
-
1 tablespoon baking powder
-
½ teaspoon salt
If adding fresh herbs like chopped parsley or chives, mix them in now.
2. Add Wet Ingredients
Stir in:
-
¾ cup whole milk
-
4 tablespoons melted butter
Mix just until combined. Don’t overmix—lumps are okay. The dough should be thick and sticky.
Part 4: Cooking the Dumplings – The Cozy Moment
Now comes the part that made the whole kitchen smell like a hug.
1. Bring the Broth to a Simmer
Make sure your chicken broth is gently simmering—not boiling hard. This ensures the dumplings cook evenly and don’t fall apart.
2. Drop the Dumplings
Using a spoon or a small ice cream scoop, drop heaping tablespoon-sized dollops of dough directly onto the surface of the simmering broth. They’ll expand as they cook, so leave a little space between each one.
You should get about 12–14 dumplings.
3. Steam, Don’t Stir
Cover the pot tightly and let the dumplings steam for 15 minutes. No peeking! Lifting the lid lets out the steam and affects how the dumplings rise.
After 15 minutes, check the dumplings—cut one open to make sure it’s fluffy and fully cooked in the center.
Optional: Stir in peas now for a pop of color and sweetness.
Part 5: The Final Ladle – Serving It Like Mom Did
Ladle generous portions of the chicken stew into wide bowls, making sure each one gets at least 2–3 dumplings. Sprinkle with fresh parsley if desired.
Serve hot with a side of warm bread or a light salad. Or eat it exactly the way your mom served it—straight from the pot, standing at the stove, burning your tongue because you couldn’t wait.
Tips from Mom’s Kitchen
-
Don’t overmix your dumpling dough. Tenderness comes from handling it gently.
-
No butter? Use shortening or lard for the dumplings, just like Grandma might have.
-
Want a thicker broth? Before adding dumplings, mix 2 tablespoons flour with ¼ cup cold water to make a slurry. Stir it into the stew and let it simmer for 5 minutes.
-
Make it ahead. The stew (without dumplings) can be made up to 2 days ahead. Reheat and add fresh dumplings right before serving.
-
Vegetarian version: Use vegetable broth and hearty mushrooms instead of chicken. The dumplings will still be fabulous.
Why This Dish Endures: The Emotional Ingredient
Why do we remember dishes like this so vividly? Because food is memory. It’s tradition. It’s comfort. This particular recipe doesn’t just fill your belly—it fills a gap you didn’t even know was there.
Maybe you remember helping your mom knead the dough or watching her stir the pot with one hand while holding you with the other. Maybe you were sick and she made this to help you feel better. Maybe it was her go-to Sunday supper, always served in that chipped white bowl.
Every time you make this dish, you bring her back to life—if only for a moment.
Conclusion: The Recipe That Stays with You
In the end, this recipe is more than chicken and flour and broth. It’s a portal. It transports you to a simpler time, to a kitchen full of love, to a face you miss or a feeling you wish you could bottle.
So go ahead—make the dumplings. Stir the stew. Close your eyes, and remember.
Because your mom used to make this—and it was delicious.
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