Old-Fashioned Chicken and Dumplings
Tender shredded chicken swims in a silky, peppery broth with pillowy drop dumplings for the ultimate one-pot comfort supper.
This is the pot my grandmother kept simmering on cold Sunday afternoons, the lid rattling while the dumplings puffed up soft and doughy on top. There's no rolling pin needed here — just a spoon and a little patience while the broth thickens into something you want to eat with a piece of bread in hand. It's the kind of supper that makes a house smell like it's been loved in for hours.
Ingredients
- 1 whole chicken (about 4 pounds), quartered
- 10 cups water
- 1 onion, quartered
- 3 celery stalks, roughly chopped
- 2 carrots, roughly chopped
- 2 bay leaves
- 1 1/2 teaspoons salt, plus more to taste
- 1 teaspoon black pepper
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 cup cold buttermilk
- 1/4 cup cold unsalted butter, cut into pieces
- 1/4 cup heavy cream
Instructions
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1
Simmer the chickenPlace the chicken, water, onion, celery, carrots, bay leaves, salt, and pepper in a large stockpot and simmer gently for 45 minutes, until the chicken is fully cooked and falling off the bone.
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2
Shred and strainRemove the chicken to a plate to cool, then strain the broth, discarding the vegetables, and return the broth to the pot.
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3
Pull the meatOnce cool enough to handle, shred the chicken meat, discarding the skin and bones, and set it aside.
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4
Make the dumpling doughWhisk together the flour and baking powder, then cut in the cold butter with your fingers until pea-sized, and stir in the buttermilk just until a shaggy dough forms.
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5
Drop and simmerBring the broth to a gentle simmer, drop the dumpling dough by heaping tablespoons directly into the pot, cover, and simmer for 15 minutes without lifting the lid.
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6
Finish the potStir in the shredded chicken and heavy cream, and simmer uncovered for another 5 minutes until the dumplings are cooked through and the broth has thickened slightly.
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7
Season and serveTaste and adjust salt and pepper, then ladle into bowls while hot.
Resist the urge to lift the lid while the dumplings steam — the trapped heat is what puffs them up light instead of gummy.
Refrigerate in a covered container for up to 3 days; the dumplings will soften further but still taste great reheated gently on the stove.
Frequently Asked Questions
Nutrition
Per serving. Values are estimates.
