Description
This Old Fashioned Chicken and Dumplings recipe is a comforting classic that combines tender shredded chicken, hearty vegetables, and fluffy dumplings cooked in a savory chicken broth. Perfect for a cozy family meal, it features a rich homemade soup base enhanced by aromatic celery, carrots, onions, and garlic, topped with pillowy dumplings made from scratch.
Ingredients
Scale
Soup Base
- 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, divided
- 1/2 teaspoon black pepper
- 8 cups chicken broth
Dumplings
- 2 cups all-purpose flour
- 3 teaspoons baking powder
- 1 teaspoon salt
- 1 cup buttermilk
Instructions
- Sauté Vegetables: Heat a large Dutch oven over medium-high heat. Add 1 tablespoon olive oil and heat for about 1 minute. Add the sliced celery, diced carrots, and diced onion. Cook for 5 minutes, stirring occasionally, until the onion is soft and translucent. Add 1 tablespoon minced garlic and cook for an additional 1 minute until fragrant.
- Add Chicken and Broth: Add 1 1/2 pounds boneless skinless chicken breast to the pot and season with 1 teaspoon salt and 1/2 teaspoon black pepper. Pour in 8 cups chicken broth and bring to a boil.
- Cook and Shred Chicken: Boil for 15 to 20 minutes, or until the chicken is cooked through and shreds easily with a fork. Using two forks, shred the chicken directly in the pot or remove to a cutting board to shred, then return it to the pot.
- Prepare Dumpling Batter: In a medium-sized mixing bowl, whisk together the 2 cups all-purpose flour, 3 teaspoons baking powder, and 1 teaspoon salt. Gradually add 1 cup buttermilk, stirring until well combined into a thick batter.
- Add Dumplings to Soup: Drop spoonfuls of the dumpling batter directly into the simmering soup. Cover the pot and let simmer for 20 minutes, until the dumplings are fluffy and cooked through by steaming.
- Serve: Ladle the chicken and dumplings into bowls and serve hot for a hearty, comforting meal.
Notes
- Use fresh vegetables to enhance flavor and texture.
- Shredding the chicken directly in the pot helps evenly disperse it through the soup.
- Covering the pot while cooking dumplings is key to steaming them properly.
- You can substitute chicken thighs for a juicier texture if desired.
- Leftovers can be refrigerated for up to 3 days and reheated gently on the stovetop.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Keywords: chicken and dumplings, old fashioned chicken soup, comfort food, homemade dumplings, classic chicken recipe
