Old Fashion Chicken and Dumplings

There’s something undeniably comforting about a bowl of Old Fashion Chicken and Dumplings. I remember the first time I had it—simmering on the stove, the rich aroma filling the kitchen, and my family gathered around, eager to dig in. It was a chilly winter evening, and the warmth of the broth was a perfect remedy for the cold. My grandmother would make this dish every year, and it became a cherished tradition. The tender pieces of chicken, surrounded by soft dumplings, felt like a warm hug on a plate.

Every time I prepare Old Fashion Chicken and Dumplings, I’m transported back to those family gatherings. It’s a recipe steeped in nostalgia, reminding me of love, warmth, and home. The beauty of this dish lies not just in its taste but also in the memories it brings to life. As the dumplings cook, they absorb the flavorful broth, becoming fluffy pillows that are simply irresistible. Whether it’s a family dinner, a holiday feast, or just a cozy night in, this dish never fails to deliver comfort and satisfaction.

Join me as we journey through the process of making Old Fashion Chicken and Dumplings. I promise you, every step is worth it, and the end result will leave you with a bowl full of joy!

Key Ingredients for Old Fashion Chicken and Dumplings

The ingredients for Old Fashion Chicken and Dumplings come together beautifully, creating a dish that’s both hearty and satisfying. The key players—the chicken, bisquick for the dumplings, and a blend of aromatic vegetables—work in harmony to provide layers of flavor and texture.

• 1 small chicken or 8 pieces of chicken: Use either white or dark meat according to your preference. The whole chicken gives a richer flavor, while pieces can make cooking quicker.
• 3 stalks of celery: Large chopped, adds a refreshing crunch and depth to the soup.
• 2 medium onions: Also chopped, they bring sweetness and enhance the broth’s flavor.
• 3 bay leaves: These add a subtle aroma that elevates the dish.
• 2 teaspoons salt: Essential for seasoning the broth.
• 1 teaspoon pepper: Provides a gentle kick to balance the flavors.
• 2 cloves of garlic: Minced, they infuse the broth with a delightful savoriness.
• 2 ¼ cups Bisquick: A quick solution for making fluffy dumplings.
• ⅔ Cup Whole Milk: Used for making the dumplings, this adds creaminess to the texture.
• ½ Cup Heavy Cream: This is added at the end for richness, making the broth decadent.
• ½ stick of unsalted butter: Enhances the flavor and mouthfeel of the broth.
• Parsley: Minced, used as a garnish to add freshness.

How to Prepare Old Fashion Chicken and Dumplings

Making Old Fashion Chicken and Dumplings is a delightful experience that fills your kitchen with delicious aromas. Let’s dive into the steps that will lead you to a comforting bowl of this classic dish.

1. Start by placing the chicken in a large 6- to 8-quart stock pot. Fill it with enough water to cover the chicken by about three inches. This forms the base of your broth. Bring the water to a boil over medium-high heat.
2. Once boiling, add the chopped celery, onion, bay leaves, salt, and pepper to the pot. The vegetables will infuse the broth with flavor as the chicken cooks. Reduce the heat to a gentle simmer.
3. Let the chicken simmer until the meat is tender and falling off the bone. This usually takes about an hour or so. Keep an eye on the water level, adding more if it dips below half.
4. Once cooked, use a large slotted spoon or tongs to carefully remove the chicken, celery, and onion from the pot. Set them aside on a platter. Allow the chicken to cool until you can handle it.
5. When cool enough, shred the chicken into bite-sized pieces, discarding the bones and skin. Return the shredded meat back to the stock pot, keeping the flavorful broth intact.
6. Now, add the minced garlic to the pot. This adds depth to the broth as it reheats. Set the burner to medium heat.
7. In a separate bowl, mix the Bisquick with ⅔ cup of milk. The dough will be sticky; that’s just right! Turn it out onto a heavily floured surface and knead until it feels slightly rubbery and isn’t sticky anymore.
8. Roll the dough out into a large thin circle, about ⅛ inch thick. Using an upside-down butter knife, cut the dough into long strips about 2 inches wide. Don’t worry about extra flour; it will help thicken the broth later.
9. Bring the broth in the pot back to a full boil. Begin adding the dumpling strips one by one. They will puff up and float. Avoid stirring; instead, gently push them aside with a wooden spoon to make room for more.
10. Let the dumplings cook at the surface of the boiling broth for about 5 minutes. They’re done when they start to sink. Gently stir and taste one to check for doneness.
11. Once the dumplings are cooked, reduce the heat to a low simmer. Stir in the remaining ½ cup of milk, heavy cream, and butter. Adjust the seasoning with additional salt and pepper to taste.
12. Allow everything to simmer together for another 5 minutes. This will meld the flavors beautifully. Serve hot, garnished with fresh minced parsley. Enjoy!

Helpful Notes about Old Fashion Chicken and Dumplings

As you embark on your culinary journey with Old Fashion Chicken and Dumplings, here are some tips to ensure success.

• Storage: Store leftovers in an airtight container in the fridge for up to three days. The flavors will continue to develop!
• Freezing: You can freeze the broth without dumplings for later use. Just thaw and reheat, adding fresh dumplings when ready to serve.
• Pairing: This dish pairs beautifully with a crisp green salad or warm crusty bread to soak up the broth.
• Adjusting Thickness: If your broth becomes too thick, add more water or milk to reach your desired consistency.
• Cooking Time: Don’t rush the simmering stage; it’s crucial for tender chicken and flavorful broth.

Perfect Matches for Old Fashion Chicken and Dumplings

Serving Old Fashion Chicken and Dumplings can be as delightful as making it. Here are some ideas for what to serve alongside this comforting dish:

• Green Salad: A simple green salad with a light vinaigrette balances the richness of the dumplings.
• Crusty Bread: Serve with warm, crusty bread to soak up the delicious broth—perfect for satisfying those carb cravings!
• Seasonal Vegetables: Roasted or steamed vegetables make a nutritious complement, enhancing the meal’s overall healthiness.
• Occasions: This dish is perfect for winter gatherings, holiday dinners, or a cozy family night in.
• Leftovers: The leftovers are just as comforting the next day. Reheat on the stove, adding a splash of milk or broth to revive the flavors.

FAQ

Conclusion

The charm of Old Fashion Chicken and Dumplings lies not just in its comforting taste but in the memories it evokes. It’s a dish that brings people together, sharing warmth and love in every bite. I encourage you to try this recipe; it could become a new family favorite as it has for mine. So gather your loved ones, roll up your sleeves, and enjoy the process of creating this timeless classic together.

Old Fashion Chicken and Dumplings

The ultimate comfort food, Old Fashion Chicken and Dumplings combines tender chicken and fluffy dumplings in a rich, savory broth. This easy weeknight dinner is perfect for chilly nights or gatherings, offering warmth and nostalgia in every bite. Make it tonight for a heartwarming experience!

Print Recipe Pin Recipe

Prep Time 1 hour hr 45 minutes mins

Cook Time 1 hour hr 30 minutes mins

Total Time 3 hours hrs 15 minutes mins

Servings: 8 servings

Course: Dinner

Cuisine: American

Calories: 450

Ingredients Equipment Method Notes

Ingredients

  

• 1 whole chicken or 8 pieces, white or dark meat
• 3 stalks celery large chop
• 2 medium onions large chop
• 3 leaves bay leaves
• 2 teaspoons salt
• 1 teaspoon pepper
• 2 cloves garlic minced
• 2.25 cups Bisquick for making the dumplings
• ⅔ cup whole milk for making the dumplings
• ½ cup whole milk for adding to the liquid at the end of cooking
• ½ cup heavy cream for adding to the liquid at the end of cooking
• ½ stick unsalted butter
• 1 tablespoon parsley minced for garnish

Equipment

• Saucepan
• Large Pot
• Mixing Bowl
• Chef's Knife
• Frying Pan
• Wooden Spoon

Method

 

1. Place chicken in a 6-8 quart stock pot and fill with enough water to fill within 3 inches of the top of the stock pot.
2. Add celery, onion, bay leaves, salt, and pepper to the water.
3. Place on the stove top on medium-high and bring to a boil then reduce to a simmer. Simmer until chicken meat is falling off of the bone. Add water during cooking if the water level decreases below half of the stock pot.
4. Once meat is fully cooked, remove all of the chicken, celery, and onion from the stock pot. Allow chicken to cool until it is cool enough to touch. Remove all of the meat from the bones.
5. Shred the chicken into bite-sized pieces. Discard the bones and skin.
6. Replace the chicken meat back into the stock pot and set burner temperature on medium. Add garlic to the water.
7. As the chicken and stock reheat, mix the Bisquick and ⅔ Cup milk in a large bowl. Dough will be sticky.
8. Once mixed, turn out onto a heavily floured board and knead until the dough feels slightly rubbery and is no longer sticky.
9. Flour the top of the dough ball and roll out into a large thin circle.
10. Cut dough into long strips that are 2 inch wide noodles.
11. When the chicken stock has reached a full boil, begin adding the noodles one at a time into the boiling stock.
12. Allow noodles to cook by floating at the top of the boiling stock for several minutes until done.
13. When noodles are done, reduce heat to a slow simmer and add ½ Cup milk, cream, and butter to the stock pot.
14. Allow the entire pot to simmer for at least 5 minutes after adding the milk and cream. Serve and garnish with fresh minced parsley.

Notes

• Knead the dumplings: until they feel stretchy. Don't worry about having too much flour on your board, it just makes the broth thicker.
• Add milk at the end: Make sure that it simmers for 5-10 minutes before serving. This extra simmering scalds the milk and keeps it from tasting so milky.
• Flavorful chicken: You'll get the best flavor if you start with a whole chicken or at least bone-in chicken.
• Rolling out dumplings: Roll the dumplings out very thin; they puff when you put them in the pot.
• Using a butter knife: I find it easiest to cut the dumplings using a butter knife turned upside down.

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Meet Georgia Clark

I’m the one who obsesses over the details so you don't have to. I love the science of cooking and perfecting comfort classics. I’ve tested this recipe multiple times to guarantee it comes out foolproof and delicious every single time you make it.