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Old-Fashioned Chicken and Dumplings

Name: Old-Fashioned Chicken and Dumplings
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 8 servings.
Cuisine: Europe, German
Ingredients: 1-1/2 pounds boneless skinless chicken breasts, cubed; 4-1/2 cups chicken broth; 3 medium carrots, sliced; 2 medium potatoes, peeled and cubed; 1 medium onion, chopped; 1 celery rib, chopped; 3 bay leaves; 3/4 teaspoon salt; 1/4 teaspoon pepper; DUMPLINGS:; 3/4 cup all-purpose flour; 3 teaspoons dried parsley flakes; 1-1/2 teaspoons baking powder; Dash ground cloves; 1/8 teaspoon salt; 1/3 cup 2% milk

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Test Kitchen Approved

Total Time

Prep: 20 min. Cook: 30 min.

Makes

8 servings

Updated: Jan. 31, 2023

Here's a meal-in-one that's perfect for a weeknight family dinner. This old-fashioned chicken and dumplings comes together on the stovetop, so you can enjoy a great meal and still get out of the kitchen in a hurry. —Claire Bruno, Tucson, Arizona

Old-Fashioned Chicken and Dumplings Recipe photo by Taste of Home

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Ingredients

1-1/2 pounds boneless skinless chicken breasts, cubed
4-1/2 cups chicken broth
3 medium carrots, sliced
2 medium potatoes, peeled and cubed
1 medium onion, chopped
1 celery rib, chopped
3 bay leaves
3/4 teaspoon salt
1/4 teaspoon pepper
DUMPLINGS:
3/4 cup all-purpose flour
3 teaspoons dried parsley flakes
1-1/2 teaspoons baking powder
Dash ground cloves
1/8 teaspoon salt
1/3 cup 2% milk

Directions

In a large saucepan, combine the first 9 ingredients; bring to a boil. Reduce heat; cover and simmer for 15 minutes or until vegetables are tender. Discard bay leaves.
For dumplings, in a small bowl, combine flour, parsley, baking powder, salt and cloves. Stir in milk just until moistened. Drop by tablespoonfuls onto simmering chicken mixture. Cover and simmer until a toothpick inserted in a dumpling comes out clean, 12-15 minutes (do not lift the cover while simmering).

Old-Fashioned Chicken and Dumplings Tips

Can you use other kinds of chicken to make old-fashioned chicken and dumplings?

Absolutely! You can use whatever cut of chicken you like, whether it’s a mix of light and dark meat, or all dark meat. Boneless, skinless thighs would make an economical and flavorful option. You can also use precooked chicken for this recipe; it’s a good way to use a rotisserie chicken or leftovers from your own home-roasted bird—use the meat cubed or shredded, whichever you prefer, and add it after the vegetables have simmered. Then just stir in the chicken before adding the dumplings and proceed with the recipe as written.

Find more ways to use leftover chicken.

Can you make flat dumplings instead of drop dumplings for this recipe?

The base of this recipe is a rich chicken stew with the dumplings added on top, so you can use a different shape of dumpling if you like. Flat dumplings are best known in Amish cooking—although they call the dish chicken pot pie. These dumplings also turn up in southern cooking, including Grandmother’s Southern Chicken 'n' Dumplings.

Check out lots more chicken and dumplings variations!

How should you store leftover old-fashioned chicken and dumplings?

Store leftovers in an airtight container for 2 to 3 days in the refrigerator, or in the freezer for up to 3 months. To use, thaw overnight in the refrigerator. Heat the chicken mixture in a saucepan on the stovetop or in the microwave in a microwave-safe bowl. You might need to add some broth to thin out the chicken mixture. Reheat the dumplings separately in the microwave on a microwave-safe plate.

Nutrition Facts

1 cup: 192 calories, 3g fat (1g saturated fat), 48mg cholesterol, 900mg sodium, 21g carbohydrate (3g sugars, 2g fiber), 20g protein.