Dinner

Old Fashioned Chicken and Dumplings Recipe

BySimon Carel January 14, 2026January 14, 2026

Introduction

This Old Fashioned Chicken and Dumplings recipe offers a comforting bowl of tender chicken, hearty vegetables, and fluffy dumplings all simmered in a flavorful broth. It’s perfect for a cozy family meal that warms you from the inside out.

A white bowl filled with golden chicken soup showing three large round biscuit dumplings floating on the top. The soup is clear with visible chunks of orange carrot slices, bright green celery pieces, and tender chicken bits beneath the dumplings. The dumplings have a soft, bumpy texture sprinkled lightly with chopped green parsley. In the background, fresh green celery stalks rest on a white marbled surface, and there is part of a black pot filled with more soup. A silver spoon is placed next to the bowl. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 tablespoon olive oil
3 medium celery ribs, sliced
3 medium carrots, diced
1 medium white onion, diced
1 tablespoon minced garlic (about 3 cloves)
1 1/2 pounds boneless skinless chicken breast
1 teaspoon salt
1/2 teaspoon black pepper
8 cups chicken broth
2 cups all-purpose flour
3 teaspoons baking powder
1 teaspoon salt
1 cup buttermilk

Instructions

Step 1: Heat a large Dutch oven over medium-high heat. Add the olive oil and heat for about 1 minute. Add sliced celery, diced carrots, and diced onion. Cook for 5 minutes, stirring occasionally, until the onion is soft and translucent. Add minced garlic and cook for 1 more minute until fragrant.
Step 2: Add the chicken breasts to the pot and season with salt and black pepper. Pour in the chicken broth and bring to a boil.
Step 3: Boil for 15 to 20 minutes until the chicken is cooked through and shreds easily with a fork. Shred the chicken directly in the pot using two forks or remove it to a cutting board to shred, then return to the pot.
Step 4: In a medium bowl, whisk together flour, baking powder, and salt. Gradually stir in the buttermilk until well combined to form the dumpling batter.
Step 5: Drop spoonfuls of dumpling batter into the simmering soup. Cover the pot and let simmer for 20 minutes, until dumplings are fluffy and steamed through.
Step 6: Serve the chicken and dumplings hot, ladled into bowls.

Tips & Variations

For added flavor, use homemade or low-sodium chicken broth to control seasoning.
Try adding herbs like thyme or parsley to the broth for extra aroma.
Use rotisserie chicken to save time and skip the initial cooking step.
If you prefer thinner dumplings, add a little more buttermilk to the batter.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently in a pot over low heat, stirring occasionally to prevent dumplings from sticking. Avoid freezing, as dumplings may lose their texture.

How to Serve

The image shows a close-up of a metal ladle holding a scoop of chicken and dumplings. The ladle contains two large pieces of light brown cooked chicken, several soft, pale dumplings with a slightly lumpy texture, and round bright orange carrot slices scattered on top. Small pieces of green herbs are sprinkled across the food. In the background, the pot of creamy white broth with many dumplings is partially visible, and blurred green celery stalks rest on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken thighs instead of chicken breast?

Yes, boneless skinless chicken thighs can be used for a richer flavor and more tender meat. Adjust cooking time as needed until the chicken is fully cooked and shreds easily.

What can I substitute for buttermilk in the dumplings?

If you don’t have buttermilk, you can make a substitute by adding 1 tablespoon of lemon juice or white vinegar to 1 cup of milk. Let it sit for 5 minutes before using.