There’s nothing quite like a bowl of Old-Fashioned Chicken and Dumplings to warm the soul and bring comfort on a chilly day. This classic dish, with its tender pieces of chicken, soft vegetables, and fluffy dumplings, all simmered in a savory broth, embodies the essence of home cooking.
It’s a hearty meal that conjures up memories of family gatherings and Sunday dinners, providing not only nourishment but also a sense of tradition and togetherness.
The Timeless Appeal of a Home-Cooked Meal
Making Old-Fashioned Chicken and Dumplings from scratch is an act of love—a way to slow down and enjoy the process of cooking something truly wholesome.
The recipe involves simmering a whole chicken to create a rich broth and then using that broth to cook homemade dumplings to perfection. Here’s how to prepare this comforting meal that’s bound to become a family favorite.
Old-Fashioned Chicken and Dumplings
Ingredients: For the Chicken:
- 1 whole chicken (about 4 pounds), cut into pieces
- 8 cups water
- 2 celery stalks, chopped
- 2 carrots, chopped
- 1 onion, quartered
- 2 teaspoons salt
- 1 teaspoon black pepper
- 1 teaspoon dried thyme
For the Dumplings:
- 2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 3 tablespoons shortening
- 3/4 cup milk
Directions:
- In a large pot, combine the chicken pieces, water, celery, carrots, onion, salt, pepper, and thyme. This forms the base of your dish, with the vegetables and seasonings adding depth to the broth.
- Bring the mixture to a boil over high heat, then reduce to a simmer and cover. Let it cook for 1 to 1.5 hours, or until the chicken is tender enough to easily remove from the bone. This slow cooking process is key to developing the rich flavors in the broth.
- Once the chicken is cooked, remove it along with the vegetables from the pot. Strain the broth to ensure it’s clear and free of debris, then return the broth to the pot.
- When the chicken is cool enough to handle, discard the bones and skin, and shred the meat. Return the shredded chicken to the broth.
- For the dumplings, in a medium bowl, mix together the flour, baking powder, and salt. Cut in the shortening with a pastry blender or two forks until the mixture resembles coarse crumbs, which are essential for light, fluffy dumplings.
- Gradually stir in the milk until a soft dough forms. Be careful not to overmix, as this can make the dumplings tough.
- Bring the broth to a gentle boil. Drop tablespoon-sized pieces of dumpling dough into the simmering broth. Cover and let them simmer for 15-20 minutes without lifting the lid, allowing the dumplings to steam and expand.
- Once the dumplings are cooked and tender, add the reserved vegetables back into the pot. Warm everything through and adjust seasonings to taste.
- Serve hot, garnished with fresh parsley if desired, offering a beautiful contrast and a fresh flavor to the dish.
