Chicken and Dumplings Old Style

Indulge in the comforting warmth of classic southern cooking with this "Chicken and Dumplings Old Style" recipe. Crafted with tender bone-in chicken thighs simmered alongside aromatic onions, carrots, celery, and bay leaves, this dish boasts a rich, homemade broth that forms the heart of its flavor. The light, fluffy dumplings—made from scratch with cold butter and a touch of baking powder—are gently simmered to perfection, creating a hearty one-pot meal that’s as nostalgic as it is satisfying. Ready in just 80 minutes and ideal for feeding a family, this recipe is a time-honored favorite perfect for cozy dinners or cold-weather gatherings. Garnish with fresh parsley for a final touch of brightness and enjoy a comforting dish that feels like a warm hug.

Nutriscore Rating: 71/100

Prep Time:20 mins

Cook Time:60 mins

Total Time:80 mins

Servings: 6

Ingredients

• 2 pounds bone-in chicken thighs
• 8 cups water
• 1 large onion, chopped
• 3 medium carrots, sliced
• 3 medium celery stalks, sliced
• 2 bay leaves
• 1 teaspoon salt
• 0.5 teaspoons ground pepper
• 2 cups all-purpose flour
• 1.5 teaspoons baking powder
• 4 tablespoons butter, cold and cubed
• 0.75 cups whole milk
• 2 tablespoons fresh parsley, chopped (optional for garnish)

Directions

Step 1

Place the bone-in chicken thighs in a large pot and cover with 8 cups of water. Add the chopped onion, sliced carrots, celery, bay leaves, 1 teaspoon of salt, and 1/2 teaspoon of ground pepper.

Step 2

Bring to a boil over medium-high heat, then reduce the heat to low. Simmer for about 30-35 minutes until the chicken is cooked through and tender.

Step 3

Carefully remove the chicken thighs from the pot and set them aside to cool slightly. Strain the broth to remove any solids, then return the broth to the pot.

Step 4

Shred the chicken into bite-sized pieces, discarding the bones and skin. Set the shredded chicken aside.

Step 5

In a mixing bowl, combine 2 cups of all-purpose flour, 1.5 teaspoons of baking powder, and a pinch of salt. Mix well.

Step 6

Add the cold, cubed butter to the flour mixture. Use a pastry cutter or your fingers to work the butter into the flour until the mixture resembles coarse crumbs.

Step 7

Pour in 3/4 cup of whole milk and gently stir until a soft dough forms. Be careful not to overmix the dough.

Step 8

Bring the strained broth to a gentle boil. Carefully drop spoonfuls of the dumpling dough into the broth. Lower the heat to a simmer and cover the pot.

Step 9

Cook the dumplings for about 15 minutes or until they are puffed up and cooked through. Avoid lifting the lid too often during this process to ensure the dumplings cook evenly.

Step 10

Add the shredded chicken back to the pot with the dumplings. Stir gently and cook for an additional 5 minutes to heat the chicken through.

Step 11

Taste the broth and adjust seasoning with additional salt and pepper if needed.

Step 12

Serve the chicken and dumplings hot, garnished with fresh parsley if desired.

Nutrition Facts

Serving size	(3782.8g)

Amount per serving	% Daily Value*
Calories	3465.8

Total Fat 196.3g	0%
Saturated Fat 72.6g	0%
Polyunsaturated Fat 0.2g
Cholesterol 882.6mg	0%
Sodium 4036.3mg	0%
Total Carbohydrate 232.5g	0%
Dietary Fiber 16.8g	0%
Total Sugars 26.7g
Protein 182.9g	0%

Vitamin D 117.0IU	0%
Calcium 658.0mg	0%
Iron 21.8mg	0%
Potassium 3752.4mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 51.5%

Protein: 21.3%

Carbs: 27.1%