Old-Fashioned Chicken and Dumplings: The Comfort Food You Won’t Be Able to Stop Eating
There are some dishes that just reach into your soul and wrap around it like a warm blanket on a cold day. Chicken and dumplings is one of those meals. Tender shredded chicken swimming in a rich, golden, savory broth, surrounded by pillowy soft dumplings that soak up every last drop of flavor — it’s the kind of food that makes you close your eyes after the first bite and just smile.
This is the type of recipe that gets passed down without a written card, shared over a fence by a neighbor who’s been making it for decades. Once you taste it, you’ll understand completely why it’s nearly impossible to stop eating. Consider yourself warned — make sure you have people around to share it with, or you might just finish the whole pot yourself.
Ingredients
- 3 to 4 pounds bone-in chicken pieces (thighs and breasts work beautifully)
- 8 cups chicken broth (homemade or low-sodium store-bought)
- 1 medium onion, diced
- 3 cloves garlic, minced
- 2 stalks celery, chopped
- 2 medium carrots, sliced
- 1 teaspoon salt, plus more to taste
- 1/2 teaspoon black pepper
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried parsley, plus more for garnish
- 3 tablespoons unsalted butter
- 3 tablespoons all-purpose flour (for thickening the broth)
- 1/2 cup heavy cream or whole milk
For the Dumplings
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- 3/4 cup whole milk
- 3 tablespoons melted butter
- 1 egg, lightly beaten
Method
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