There’s something deeply comforting about a bowl of Old-Fashioned Chicken and Dumplings. Maybe it’s the way the fluffy, pillowy dumplings soak up that rich, savory broth—or the tender shredded chicken that melts right into every bite. For me, this dish is pure nostalgia. It takes me back to chilly evenings in my grandmother’s kitchen, where the scent of slow-simmered goodness meant one thing: comfort was on the menu.

I’ve made this recipe countless times, tweaking and tasting until it gave me the same warmth I remember from childhood. It’s simple but hearty, the kind of meal that fills your belly and calms your soul. Whether you’re feeding your family on a weeknight or serving guests on a cozy Sunday, Old-Fashioned Chicken and Dumplings never fails to bring people together.

Why You’ll Love This Old-Fashioned Chicken and Dumplings

Old-Fashioned Chicken and Dumplings is the ultimate feel-good comfort food. It’s made with wholesome, everyday ingredients, yet the flavor is anything but ordinary. The dumplings are light and fluffy, the chicken is moist and flavorful, and the broth is thick and creamy—just the way it should be.

You’ll love how easy it is to make with pantry staples, and even more how it tastes like you spent hours in the kitchen. It’s perfect for cold days, family dinners, or whenever you need a little food hug. Plus, leftovers taste even better the next day—if you have any!

What Kind of Chicken Should I Use for Old-Fashioned Chicken and Dumplings?

I personally love using bone-in, skin-on chicken thighs or a whole chicken for this recipe. They bring so much flavor to the broth as they simmer, and the meat turns out incredibly tender. Once cooked, I just shred the chicken and discard the skin and bones. If you’re in a hurry, rotisserie chicken works too, but the homemade broth from simmering your own chicken adds a depth that’s hard to beat.

You can also use boneless, skinless chicken breasts or thighs if you prefer something leaner and faster—they still turn out delicious, though slightly less rich. It really depends on how much time you have and the flavor profile you’re aiming for.

Options for Substitutions

If you’re low on certain ingredients or want to tweak things, don’t worry—this recipe is super flexible.

Chicken: Swap chicken for turkey if you’ve got leftovers from a holiday meal.
Broth: Store-bought chicken broth works fine, but if you have homemade stock, go for it. It makes a world of difference.
Dumplings: You can use canned biscuit dough in a pinch, or even make drop dumplings instead of rolled ones if you’re short on time.
Vegetables: While this version is classic and simple, feel free to stir in peas, carrots, or even corn for a heartier meal.
Dairy-free: Use plant-based butter and a dairy-free milk alternative if you’re avoiding dairy. The flavor will still be rich and creamy.

No matter how you adapt it, Old-Fashioned Chicken and Dumplings is one of those recipes that welcomes a little improvisation.

Ingredients for This Old-Fashioned Chicken and Dumplings

Chicken
This is the heart of the dish. I usually go with bone-in, skin-on chicken for the most flavorful broth, but any cooked chicken will work in a pinch.

Flour
Essential for both the dumplings and thickening the broth. All-purpose flour gives the dumplings structure while still keeping them soft and tender.

Baking Powder
This is what makes the dumplings rise and gives them that light, fluffy texture that soaks up all the rich broth.

Salt & Pepper
Simple seasoning that enhances the natural flavors of the chicken and broth.

Butter
Adds richness to the dumpling dough and deepens the flavor of the dish. I always go with unsalted so I can control the salt level myself.

Milk
Used in the dumpling dough, milk gives them a soft, creamy texture. Whole milk works best, but 2% is fine too.

Chicken Broth
This creates the savory base of the dish. If you’re simmering your own chicken, the broth that forms is gold. Otherwise, a good-quality store-bought broth works beautifully.

Onion
Sautéed onion adds sweetness and a subtle depth of flavor to the broth that balances the richness.

Celery (optional but recommended)
It’s not always in traditional versions, but I love the gentle aromatic flavor it brings to the broth.

These ingredients come together to create a humble yet deeply satisfying dish. Simple, classic, and soul-warming.

Step 1: Cook the Chicken

Start by placing your chicken (preferably bone-in, skin-on pieces or a whole bird) in a large pot. Add water to cover, toss in some salt, pepper, and a halved onion, and let it simmer gently for about 45–60 minutes. This step creates a flavorful homemade broth and perfectly tender chicken. Once cooked, remove the chicken, shred the meat, and set it aside. Discard the skin and bones.

Step 2: Prepare the Broth

Strain the broth you just made, then pour it back into the pot. Taste and adjust the seasoning—this is your flavor foundation. If you’re using store-bought broth, heat it in the pot and add sautéed onions (and optional celery) to infuse it with more depth. Let it simmer gently while you make the dumplings.

Step 3: Make the Dumpling Dough

In a mixing bowl, whisk together flour, baking powder, salt, and a touch of pepper. Cut in cold butter using a fork or your fingers until the mixture resembles coarse crumbs. Stir in milk just until a soft dough forms. Be careful not to overmix—it should be a bit shaggy and sticky.

Step 4: Roll and Cut the Dumplings

Lightly flour your surface and roll the dough out to about 1/4-inch thick. Use a knife or pizza cutter to cut the dough into squares or strips—no need for perfect shapes. Rustic is charming here! Let them rest while your broth simmers.

Step 5: Cook the Dumplings

Bring your broth to a low boil and gently drop in the dumplings one at a time, stirring occasionally so they don’t stick together. Lower the heat to a simmer, cover the pot, and let them cook for 15–20 minutes. They’ll puff up and become tender while absorbing all that savory goodness.

Step 6: Add the Chicken

Once the dumplings are cooked through, stir the shredded chicken back into the pot. Let everything simmer together for another 5–10 minutes, just until heated through and the flavors marry.

Step 7: Serve

Ladle the chicken and dumplings into bowls while they’re warm and creamy. Sprinkle a little fresh parsley on top if you’re feeling fancy—it adds a nice touch of color and a hint of brightness.

How Long to Cook Old-Fashioned Chicken and Dumplings

The total cooking time for this dish will vary depending on whether you’re starting with raw chicken or pre-cooked:

For raw chicken: Simmering the chicken to make the broth takes about 45–60 minutes.
For dumplings: Once they’re in the simmering broth, they need about 15–20 minutes to cook through and become fluffy.
Final simmer with chicken: After adding shredded chicken back in, another 5–10 minutes ensures everything is warmed and the flavors are beautifully combined.

So if you’re making it from scratch, set aside about 90 minutes total. If you’re using pre-cooked chicken and broth, you can cut it down to around 30–40 minutes.

Tips for Perfect Chicken and Dumplings

Don’t rush the broth – Simmering the chicken slowly creates a deep, rich flavor you just can’t fake.
Keep the dumpling dough light – Don’t overmix or knead the dough. A gentle touch keeps the dumplings soft and tender.
Cut uniform dumpling pieces – This helps them cook evenly and keeps some from getting too mushy or too dense.
Avoid overboiling once dumplings are added – A gentle simmer keeps them intact and fluffy.
Taste as you go – Seasoning the broth as you cook makes all the difference. Don’t be afraid to adjust the salt and pepper.
Add a splash of cream (optional) – For a creamier finish, stir in a bit of heavy cream or milk at the end.
Fresh herbs matter – A sprinkle of fresh parsley or thyme just before serving can lift the whole dish.
Use a wide pot – This gives your dumplings room to float and cook evenly without crowding.

Watch Out for These Mistakes While Cooking

Even a classic like Old-Fashioned Chicken and Dumplings can go sideways if you’re not careful. Here are a few common missteps and how to avoid them:

Overmixing the Dumpling Dough: This is the fastest way to end up with tough, dense dumplings. Mix just until combined and stop—shaggy is good.
Boiling the Dumplings: High heat can break them apart and make them gummy. Keep it at a gentle simmer once they go in.
Crowding the Pot: Too many dumplings at once can clump together. Make sure your pot is wide enough to let them cook freely.
Skipping the Broth Taste Test: A bland broth means a bland dish. Always taste and adjust seasoning before adding dumplings.
Using Cold Broth for Dumplings: The broth should be hot before the dumplings go in. Cold liquid slows their cooking and affects texture.
Rushing the Chicken Cook Time: Especially with bone-in cuts, rushing means chewy meat and weak flavor. Let it simmer low and slow.
Making Dumplings Too Thick: Thick dumplings may not cook through. Stick to about 1/4-inch when rolling out the dough.
Forgetting to Add the Chicken at the End: Stirring the chicken in too early can make it overcooked or dry. Wait until dumplings are nearly done, then add.

What to Serve With Old-Fashioned Chicken and Dumplings?

Glazed Carrots

Their natural sweetness balances the savory depth of the dumplings and adds vibrant color to your plate.

Southern-Style Green Beans

Slow-cooked with onions and a bit of bacon, they’re the perfect tender-crisp complement.

Classic Garden Salad

A light, crisp salad with vinaigrette gives a refreshing contrast to the rich, creamy dish.

Mashed Potatoes

Yes, it’s carb-on-carb, but when comfort is the goal, it works. Creamy potatoes are right at home beside dumplings.

Buttery Dinner Rolls

Ideal for mopping up any leftover broth in your bowl—no drop goes to waste.

Skillet Cornbread

That sweet-savory bite pairs so well with the hearty, old-school flavors.

Fruit Salad

A light fruit salad with citrus or berries makes a fresh, sweet finisher.

A Glass of White Wine or Sweet Tea

Whether you’re dressing it up or keeping it casual, either beverage complements the dish beautifully.

Storage Instructions

Old-Fashioned Chicken and Dumplings stores beautifully, which makes it perfect for leftovers—or meal prep if you’re planning ahead.

Refrigerator: Let the dish cool completely, then transfer to an airtight container. It will keep well in the fridge for up to 4 days.
Freezer: You can freeze it, but note that the dumplings may soften a bit when thawed. If you do freeze, use a freezer-safe container and eat within 2–3 months. Reheat gently on the stovetop or microwave, adding a splash of broth or milk to revive the creamy texture.
Reheating Tips: When reheating, go low and slow. A gentle simmer keeps the dumplings from falling apart. If it thickens too much in storage, add a little extra broth to loosen things up.

Estimated Nutrition

Here’s a general idea of what one hearty serving (about 1 1/2 cups) of Old-Fashioned Chicken and Dumplings might contain. Keep in mind values will vary based on the exact ingredients and portions:

Calories: ~420
Protein: ~28g
Carbohydrates: ~30g
Fat: ~20g
Fiber: ~2g
Sugar: ~3g
Sodium: ~750mg
Cholesterol: ~85mg

This dish is rich and filling, offering a good balance of protein and carbs. If you’re watching sodium or fat, you can easily make adjustments by using low-sodium broth and lean chicken, and reducing butter in the dumplings.

Frequently Asked Questions

Can I use store-bought rotisserie chicken?

Absolutely! Rotisserie chicken is a great shortcut. Just shred the meat and add it in after the dumplings have cooked. It won’t give you the same deep broth flavor as cooking your own, but it’s still delicious.

Can I make the dumplings ahead of time?

You can mix the dough ahead and refrigerate it for a few hours, but don’t roll and cut until you’re ready to cook. Dumplings are best fresh—they lose fluffiness if they sit too long.

Can I use canned biscuit dough for dumplings?

Yes, you can! It’s not quite the same as homemade, but if you’re short on time, canned biscuit dough cut into pieces works surprisingly well. Just simmer gently so they don’t fall apart.

Why are my dumplings doughy inside?

That usually means they didn’t cook long enough or the heat was too high. Dumplings should simmer gently, covered, for at least 15–20 minutes to cook through.

Can I make this in a slow cooker?

Yes! You can cook the chicken in the slow cooker on low for 6–8 hours or high for 4–5. Then add the dumplings at the end, turn to high, and cook uncovered for about 30–45 minutes.

How do I keep the dumplings from sticking together?

Drop them into the broth one at a time and stir gently after adding them. Make sure the pot isn’t overcrowded, and they’ll stay separate and fluffy.

Can I make this recipe dairy-free?

You sure can. Use plant-based butter and your favorite unsweetened non-dairy milk for the dumplings. The result will still be rich and comforting.

What if my broth is too thin?

No problem. You can make a quick slurry with a tablespoon of flour or cornstarch mixed with cold water, then stir it into the simmering broth until it thickens to your liking.

Conclusion

Old-Fashioned Chicken and Dumplings is a dish that speaks straight to the soul. It’s warm, hearty, and deeply satisfying—like a cozy blanket in a bowl. Whether you’re serving it to family or whipping up a nostalgic meal for yourself, this recipe never fails to bring comfort and joy. It’s proof that simple ingredients, when treated with care, can create something truly special. Once you try it, I guarantee it’ll earn a spot in your regular rotation.