Old-Fashioned Homemade Chicken and Dumplings
This homemade chicken and dumplings recipe has been passed down through generations and brings to mind the old-fashioned flavors that came from grandma’s kitchen
By Yankee Magazine|Nov 04 2016|
This version of old-fashioned chicken and dumplings, which we’ve adapted from our friends at The Old Farmer’s Almanac, is a wonderfully efficient way to use a chicken. The whole bird goes into the pot to make the broth, and then the meat is added back in at the end with the dumplings. It’s one of the most satisfying and comforting foods you can make during the cold winter months.
Our readers gave this recipe for old-fashioned chicken and dumplings rave reviews! “These dumplings taste almost identical to my grandmother’s!” “My mom and I always go to Cracker Barrel to get old-fashioned chicken and dumplings. Now we won’t have to.” “I found this recipe a good substitute for my great-grand dad’s recipe”
Looking for something simpler? Learn the easy way to make homemade dumplings.
Yield
Makes 10 to 12 servings.
Total Time
60 minutesHands-on Time
30 minutes
For the Soup:
Ingredients
1 whole 4- to 5-pound chicken
1 medium yellow onion, diced
5 bay leaves
5 tablespoons salted butter
1-1/2 tablespoons table salt, plus more to taste
1/2 teaspoon freshly ground black pepper, plus more to taste
Instructions
Put the chicken into a large soup pot. Cover with about ½ inch of water and add onion, bay leaves, butter, salt, and pepper. Cover, set over high heat, and bring to a boil. Reduce heat to low, partially cover, and very gently simmer until the chicken is cooked through, about 1 hour.
When the chicken is done, transfer it to a cutting board, leaving the broth and bay leaves in the pot. When chicken is cool enough to handle, pull the meat from the bone in small pieces and set aside (discard bones, skin, and other waste).
For the Dumplings:
Ingredients
3 cups all-purpose flour
1-1/2 teaspoons baking powder
1 teaspoon table salt
1/2 cup vegetable oil
3/4 cup plus 2 tablespoons water
2 large eggs, beaten
Garnish: minced fresh parsley
Instructions
Put the flour, baking powder, and salt in a large bowl and whisk to blend. Add the oil and stir to coat the flour, then add the water and beaten eggs. Stir just enough to combine, then knead with clean hands until evenly mixed.
Turn the dough out onto a generously floured board and divide in half. Take the first portion and roll out into a thin rectangle. Slice the dough lengthwise into 1/2-inch-wide strips, then cut cross-wise into pieces 4 inches long. Repeat with remaining dough.
Bring the broth back to a boil. Drop the dumpling strips into the boiling liquid. Reduce heat to a simmer and cook uncovered, stirring occasionally to prevent sticking, until the dumplings are tender (they’ll puff up a bit), about 20 minutes. Return the chicken to the pot in the last 5 minutes of cooking. Taste and add additional salt and pepper as needed. Serve hot, garnished with parsley.
I will definitely try this recipe. I have never had dumplings like these. Do they take up a lot of the broth?
My father would take the long strips and hold them over the pot and snip off the pieces with scissors.
yum
We had the puffy dumplings and more vegetables, like carrot, celery,and peas to the soup. But I will agree however it is made it is heavenly!
I’m going to try it. My husband loves chicken and dumplings
In Delaware these dumplings are called ‘slick or slippery dumpings’
If they do we add chicken broth to enhance the flavor.
Am I misunderstanding or is the direction for putting a whole chicken in a large pot with a half inch of water correct?
Cover the chicken with water by 1/2 inch
My mother made dumplings like these but used water instead of oil. Loves the strips but most recipes use drop in dumplings.
These are the best I have ever made! For two of us I poached chicken tenders in some water for about 10 minutes then added a whole container of Kitchen Basics chicken stock, dropped in the dumplings, but used only half the recipe, when it came to a boil and put the chicken back in when they were tender. I added a small can of evaporated milk and some butter for richness. Delicious!
Thank you.
This was delicious! My husband wanted me to find a chicken and dumpling recipe that didn’t use biscuit dough. These dumplings were perfect.