Old Fashioned Homemade Chicken and Dumplings

By Tracy

6 Person

75 Minutes

450 Calories

Some classic recipes are worth taking a little extra time for and making sure you get them just right! This recipe for homemade chicken and dumplings is rich and luxurious and full of layered flavors all topped with fluffy dumplings. We have creamy broth, fluffy biscuits, tender veggies, and tasty chicken all brought together for the perfect cozy dinner to ward off the winter blues. This old-fashioned chicken dinner is sure to please the whole family!

Ingredients

Dumplings

2 tbsp. chopped fresh chives
3 tbsp. unsalted butter, melted and cooled
5 oz. buttermilk
1/4 tsp. baking soda
2 tsp. baking powder
1/4 tsp. black pepper
1 tsp. kosher salt
1 cup all-purpose flour

Chicken Soup

1/2 cup heavy cream
1 bay leaf
1 tsp. dried thyme
1/4 tsp. black pepper
1 tsp. kosher salt
4 stalks celery, sliced
4 medium carrots, peeled and sliced
8 cups low or no sodium chicken stock
4 tbsp. all-purpose flour
1 clove garlic, minced
1 medium leek, white and light green, chopped
1 medium yellow onion, chopped
4 tbsp. unsalted butter
2 cups cooked chicken, diced

Method

01

Melt the butter on low in a large pot or Dutch oven. Add the onion and leek along with a pinch of salt and saute until very soft, about 15 minutes. Add the flour, increase the heat to medium, and stir with a whisk for 2 minutes.
02

Pour in the stock and whisk as it comes to a simmer and starts bubbling. Simmer the stock for 30 minutes, whisking as needed. (Mix the dumpling batter now.)
03

Add the carrots, celery, salt, pepper, thyme, and bay leaf. Bring back to a simmer. Add the cream and diced chicken.
04

Once the soup has come back to a simmer, drop in the biscuits in generous tablespoon-sized amounts into the soup.
05

Reduce the heat to low, cover, and cook for 10-12 minutes, or until the dumplings are fluffy and cooked through. Taste and adjust the seasonings as needed. Serve with extra chopped chives over the top.
06

In a large bowl, whisk together the flour, salt, pepper, baking powder, and baking soda. In another bowl, whisk together the buttermilk and melted butter.
07

Pour the buttermilk mixture into the flour. Sprinkle the chives over the top. Using a large silicone spatula, mix the dumpling batter together in a few swift strokes. Do not overmix.
08

Set the batter aside until it is time to add the dumplings to the soup.

Related Tags

Chicken Recipes

Chicken Soup Recipes

Chicken and Dumplings

Easy Chicken Recipes

Old Fashioned Homemade Chicken and Dumplings

4.8

( By Tracy )

01 Information

Grade easy
Serving 6 servings
Calorie 450 Kcal
Prep Time 15 Mins
Cook Time 60 Mins
Total Time 75 Mins

02 Ingredients

Dumplings

2 tbsp. chopped fresh chives

3 tbsp. unsalted butter, melted and cooled

5 oz. buttermilk

1/4 tsp. baking soda

2 tsp. baking powder

1/4 tsp. black pepper

1 tsp. kosher salt

1 cup all-purpose flour

Chicken Soup

1/2 cup heavy cream

1 bay leaf

1 tsp. dried thyme

1/4 tsp. black pepper

1 tsp. kosher salt

4 stalks celery, sliced

4 medium carrots, peeled and sliced

8 cups low or no sodium chicken stock

4 tbsp. all-purpose flour

1 clove garlic, minced

1 medium leek, white and light green, chopped

1 medium yellow onion, chopped

4 tbsp. unsalted butter

2 cups cooked chicken, diced

03 Method

Step 1

Melt the butter on low in a large pot or Dutch oven. Add the onion and leek along with a pinch of salt and saute until very soft, about 15 minutes. Add the flour, increase the heat to medium, and stir with a whisk for 2 minutes.

Step 2

Pour in the stock and whisk as it comes to a simmer and starts bubbling. Simmer the stock for 30 minutes, whisking as needed. (Mix the dumpling batter now.)

Step 3

Add the carrots, celery, salt, pepper, thyme, and bay leaf. Bring back to a simmer. Add the cream and diced chicken.

Step 4

Once the soup has come back to a simmer, drop in the biscuits in generous tablespoon-sized amounts into the soup.

Step 5

Reduce the heat to low, cover, and cook for 10-12 minutes, or until the dumplings are fluffy and cooked through. Taste and adjust the seasonings as needed. Serve with extra chopped chives over the top.

Step 6

In a large bowl, whisk together the flour, salt, pepper, baking powder, and baking soda. In another bowl, whisk together the buttermilk and melted butter.

Step 7

Pour the buttermilk mixture into the flour. Sprinkle the chives over the top. Using a large silicone spatula, mix the dumpling batter together in a few swift strokes. Do not overmix.

Step 8

Set the batter aside until it is time to add the dumplings to the soup.

04 Author