Now, let’s dive into the step-by-step process of making Old-Fashioned Homemade Chicken & Dumplings. This recipe takes a bit of time, but it’s well worth the effort. The end result is a dish full of deep, savory flavors, with tender chicken and soft, pillowy dumplings that soak up the delicious broth.
Step 1: Cook the Chicken
Start by cooking the chicken. In a large pot, add the whole chicken (or chicken pieces) and cover it with water. Bring it to a boil over medium-high heat, skimming off any foam or impurities that rise to the surface. Once the water is boiling, reduce the heat to low and let the chicken simmer for about 1 hour, or until the meat is fully cooked and tender.
Once the chicken is cooked, remove it from the pot and let it cool. Keep the broth in the pot—it will serve as the base for your soup. After the chicken has cooled, shred the meat into bite-sized pieces, discarding the skin and bones. Set the chicken aside.
Step 2: Sauté the Vegetables
In the same pot, add 2 tablespoons of butter and melt over medium heat. Add the chopped onion, carrots, celery, and minced garlic. Sauté the vegetables for about 5-7 minutes, until they start to soften and become fragrant. This step helps to bring out the natural sweetness of the vegetables, adding depth to your broth.
Step 3: Add the Broth and Seasonings
To the sautéed vegetables, add the chicken broth, shredded chicken, salt, pepper, thyme, and parsley. Stir everything together and bring the mixture to a boil. Once boiling, reduce the heat to low and let it simmer for another 10-15 minutes, allowing the flavors to meld together. Stir in the heavy cream, and let the broth simmer for an additional 5 minutes to thicken slightly.
Step 4: Make the Dumpling Dough
While the soup is simmering, it’s time to make the dumplings. In a medium bowl, whisk together the flour, baking powder, salt, and sugar. Cut the cold butter into small pieces and add it to the flour mixture. Use a pastry cutter or your fingers to incorporate the butter into the flour until the mixture resembles coarse crumbs.
Gradually add the milk, stirring just until the dough comes together. Be careful not to overmix—this will keep the dumplings light and fluffy. The dough should be thick and slightly sticky.
Step 5: Drop the Dumplings into the Soup
Once your broth is ready and simmering, use a spoon or ice cream scoop to carefully drop the dumpling dough into the pot, making small mounds on top of the soup. Be sure not to overcrowd the dumplings, as they will expand as they cook. Cover the pot with a lid, and let the dumplings steam for 15-20 minutes. Do not lift the lid during this time, as the dumplings need to steam to cook through.
Step 6: Check the Dumplings
After 15-20 minutes, check the dumplings by inserting a toothpick into the center of one. If it comes out clean, the dumplings are ready. If not, cover the pot and let them cook for a few more minutes. Once cooked, remove the pot from the heat.
Step 7: Serve and Enjoy
Once the dumplings are cooked through, ladle the chicken and dumplings into bowls. Serve hot, garnished with extra parsley if desired, and enjoy the warmth and comfort of this old-fashioned favorite. You’ll find the combination of the rich, creamy broth with the tender chicken and light dumplings irresistible!
Serving and Storage
Chicken and dumplings are best enjoyed fresh and hot, but they can be stored for later if needed.
Serving Suggestions
This dish is hearty enough to