Recipe | Old Fashioned Chicken and Dumplings

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Ahhhh … old fashioned chicken and dumplings … one of my all-time favorite comfort foods. While there are a lot of variations when it comes to making these from the quick buttermilk biscuit dumplings to the fluffy Bisquick dumplings, these will forever be my favorite. There’s a bit more work involved, but it’s so worth it. You just can’t beat a dumpling that’s a little gooey on the outside, a little chewy on the inside and covered in a creamy chicken gravy.

The only real problem we have is that our family is divided. Our youngest daughter prefers the fluffy dumplings, my oldest daughter prefers the old-fashioned dumplings and my husband always wants the biscuit dumplings …. and I break the tie with old-fashioned. Majority rules. ;)

old fashioned chicken and dumplings recipe

Old Fashioned Chicken and Dumplings Recipe
Cook Time
Total Time
Type: Main Dish
Serves: 6
  • 60 oz ORGANIC chicken broth (Swanson makes a great one)
  • 5 ORGANIC chicken thighs (boneless, skinless)
  • 2 cups celery, large chunks
  • 1 small onion, large chunks
  • 1 cup matchstick carrots
  • 1 teaspoon ground thyme
  • ½ tablespoon ground black pepper
  • dash of salt
  • 1 "family size" can of Cream of Chicken soup
  • 3 cups flour
  • 1-1/2 teaspoons baking powder
  • 1 teaspoon salt
  • 1 teaspoon ground black pepper
  • 1 tablespoon brown sugar
  • 3 tablespoons frozen butter
  • 1-1/4 cups milk
  1. In a large pot over high heat bring the chicken broth to a boil. Add the chicken thighs, vegetables, thyme, salt and pepper.
  2. Cover and boil for 20 minutes.
  3. While chicken is boiling, sift together the flour, baking powder, salt, pepper and brown sugar into a large bowl.
  4. Using a pastry knife (or large cheese grater) cut the butter into the bowl and stir.
  5. Add 1 cup of milk and gently stir until combined forming a ball of dough. If it's dry and crumbling, add the remaining ¼ cup of milk.
  6. Generously cover a hard surface in flour and roll dough about ¼ inch thick and cut into 1-2 inch squares.
  7. Remove the chicken and vegetables from the chicken broth and set aside in a covered dish.
  8. Add the cream of chicken soup to the broth and stir until smooth.
  9. Bring the broth to a full boil and drop in the dumplings a few at a time, stirring constantly.
  10. Boil for 20 minutes, stirring occasionally, then drop the chicken and vegetables back in to continue cooking for 5 more minutes.


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  1. says

    That looks like THE ultimate comfort food :)
    Now if only I can find a gluten and wheat free recipe! I’m sure it wouldn’t be hard to substitute regular flower for gluten free-maybe I’ll try this one day when I’m feeling better!