Old Fashioned Chicken and Dumplings Recipe - Allrecipes.com
Old Fashioned Chicken and Dumplings Recipe
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Old Fashioned Chicken and Dumplings
See how to make simple, soul-satisfying chicken and dumplings. See more

Old Fashioned Chicken and Dumplings

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"This is comfort food that can't be beat!"

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Ingredients Edit and Save

Original recipe makes 20 servings Change Servings


  1. In a large pot place chicken pieces and add the chicken stock, onion, celery and 2 teaspoons of the salt. Put heat on medium low and simmer, partially covered, 15 to 20 minutes or until chicken is tender.
  2. To Prepare Dumplings: In a large mixing bowl beat together the egg and milk. Add 1 cup flour, remaining salt and baking powder and mix all together. Cut the butter into the flour mixture until the mixture is crumbly. Add 1 tablespoon of the parsley and mix. In 6 large spoonfuls, drop dumpling mixture onto the top of the simmering chicken. Cover the pot and let all simmer for 10 minutes more.
  3. To Make Gravy: Remove chicken and dumplings to a large serving bowl. Cover and set aside, keeping warm. Strain the stock left in the pot, pressing out any 'veggie liquid'. Return stock to pot. Combine water with remaining flour, then stir into the strained stock. Bring all to a boil, stirring constantly, to thicken. Return chicken and dumplings to pot, combing all gently. Serve with remaining parsley.
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Reviews More Reviews

Most Helpful Positive Review
Oct 31, 2003

This was a good basic recipe but I did change a few things. First of all, I never, EVER boil a chicken. That's the quickest way of drying it out. Although it takes longer, I roast my chicken the day before, shred the meat and then make my stock with the bones. I placed my vegies into a clean pot with oil and sauteed. I then added flour to make a roux, so that I wouldn't have to thicken later on. After simmering the stew I made my own dumplings using buttermilk and eggs mixed together and then folded the liquid into the self rising flour. The folding process kept the dumplings light and airy. Just before I placed the dumplings into the stew I added my meat back in. This was so comforting and the gang absolutely loved it on yet another snowy N.J. spring? day. Thank you Karena!

Most Helpful Critical Review
Mar 19, 2006

I think this makes a good "base" for chicken and dumplings. It was very good, but I did make several changes, which I know changes the whole recipe. Instead of using canned stock, I made my own by adding water enough to cover the chicken in the pot. I also added a few whole peeled potatoes, some peeled carrots, a whole peeled onion and a few pieces of whole peeled celery. When my stock was done I disgarded the veggies (I just don't think they belong in chicken and dumplings, but they give an EXCELLENT flavor). Then I went on making my stew as directed. I also made one mistake, which was my own fault of course. Instead of making my own dumplings I bought frozen ones, something I will never do again..nothing like making your own (smile) Thank you

Sep 03, 2003

This tasted so good!! I have tried other dumpling recipies and this is the first that has turned out. I used half the amount of chicken, salted butter and about 1/2 tsp dried parsley. I didn't understand what veggie liquid is. I just left the veggies and chicken in, took out the dumplings, and added the water/flour mixture. I LOVED this and my picky 2 year old even ate the dumpling.

Jan 26, 2004

I thought this was good and easy. Most dumpling recipes are too salty this one is not. But when making the gravy it says to add remaining flour, what remaining flour? I used it all for the dumplings, not a big problem I just used 1/2 cup more.

Jun 22, 2003

My Family really enjoyed this wonderful meal, I added Two chopped med. sized carrots which brought out more color and flavor. I'm sure going to make this agian. :-)

Feb 04, 2008

I love dumplings...I don't know why. This is a good recipe. I make this often. want to remind everyone that recipes are not set in stone especially soup recipes. Feel free to add or remove vegtables that YOU like. Have fun cooking and enjoy eating!

Sep 26, 2011

FINALLY a good chicken & dumplings recipe! This is the 4th one I tried. I was let down by the shortcut recipes that use canned soups and biscuits. My family loved this recipe. I cut the recipe down to 8 servings. I used chicken thighs with the bones and skin because it really adds good flavor. I followed the recipe except I did not have fresh parsley so I used dried. The conversion rate is for every 3 teaspoons of fresh herbs you will use 1 teaspoon dry. One reviewer said the dumplings were dry. I made several size dumplings and found if too large the middles tend to be dry. The perfect size seemed to be a spoonful about the size of a small walnut. My family loves dumplings so I made extra. The dumplings use the broth so the more dumplings the less broth left for your gravy. Next time I will use more broth to start. At this point you will take out the dumplings and chicken. I pulled apart my chicken, removed the bones and skin and returned the chicken to the pot. When it says to press out the “veggie liquid” that means to strain your juices with a strainer then press the onions and celery in the strainer so you don’t have large hunks in your gravy but still have the juices and flavor from them, then dispose of the remnants from the strainer. The recipe did not designate how much flour to add to thicken the broth to gravy. I just went a tablespoon at a time and whisked it in and waited a minute and repeated till it thickened up.

Sep 19, 2005

I actually used a bit over four pounds of chicken. It turned out great! I'm not sure if it's the addition of baking powder or unsalted butter in the dumplings, but these were the best I've tried. It was added to my recipe box and will get a lot of attention in my house. Very, very good! Enjoy it.


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  • Calories
  • 400 kcal
  • 20%
  • Carbohydrates
  • 8.9 g
  • 3%
  • Cholesterol
  • 133 mg
  • 44%
  • Fat
  • 25.6 g
  • 39%
  • Fiber
  • 0.6 g
  • 2%
  • Protein
  • 31.3 g
  • 63%
  • Sodium
  • 700 mg
  • 28%

* Percent Daily Values are based on a 2,000 calorie diet.

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