Old Fashioned Dumpling Recipe for Chicken and Dumplings: Fluffy Pillows in Savory Broth

There’s nothing more comforting than a bowl of chicken and dumplings made the old-fashioned way. This traditional method delivers fluffy, tender dumplings floating in a rich, savory broth with fall-off-the-bone chicken.

I learned this technique from my grandmother, who swore by a simple dough of flour, baking powder, and buttermilk. The dumplings are dropped directly into the simmering broth, where they puff up like pillows and soak up the flavor.

What sets this apart is the slow-cooked chicken, which infuses the broth with deep, homey flavor. The result is a dish that’s hearty, satisfying, and just like the one you remember from childhood.

Perfect for a cozy weekend meal or when you need a taste of home. Here’s how to make it right.

Ingredients for Old Fashioned Dumpling Recipe for Chicken and Dumplings

Simple, wholesome ingredients for that nostalgic taste of home everyone loves.

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The chicken is key here. Bone-in, skin-on thighs and drumsticks give the broth that rich, deep flavor you can’t get from breasts. I grab mine from Whole Foods or the local butcher—they’ve got the best quality. The buttermilk (full-fat, no shortcuts) makes all the difference in the dumplings. Don’t substitute regular milk—it just won’t have the same tangy richness.

No buttermilk? Whole milk with 1 tbsp lemon juice or vinegar works in a pinch (let it sit 5 minutes). Swap thyme for poultry seasoning at half the amount if that’s what’s in your cabinet. The chicken stock can be homemade, but Better Than Bouillon is my go-to for store-bought. If you’re short on veggies, leeks or parsnips can stand in for the onions and carrots.

Leftovers keep well—actually taste better the next day. Store in the fridge for up to 4 days or freeze for 3 months. Reheat gently on the stove with a splash of water to thin the broth if needed (the dumplings will soak up moisture over time).

Step-by-Step Instructions for Chicken and Dumplings

Here’s the method I’ve perfected for tender chicken and the fluffiest dumplings you’ve ever tasted.

Step 1: Brown the Chicken and Sauté Aromatics

Heat a large, heavy pot or Dutch oven over medium-high heat. Add 1 tbsp Unsalted Butter and let it melt until it foams but doesn’t brown. Pat the 1.5 lb Chicken Thighs and 1.5 lb Chicken Drumsticks dry with paper towels, then season generously with 1 tsp Salt and 1 tsp Black Pepper. Brown the chicken in batches, skin-side down first, for 5-6 minutes per side until the skin is deep golden brown and crispy.

Remove the chicken and set aside. In the same pot, add the remaining 1 tbsp Unsalted Butter and sauté the Yellow Onion, Carrots, and Celery Stalks for 5-6 minutes until the onion turns translucent. Stir in the 3 cloves Garlic Cloves and cook for 30 seconds until fragrant. This builds a flavorful base for your broth.

Step 2: Simmer the Chicken in Aromatic Broth

Return the chicken to the pot along with any accumulated juices. Pour in the 6 cups Chicken Stock, then add the 1 tsp Dried Thyme and 1 whole Bay Leaf. Bring the mixture to a boil, then reduce the heat to low and let it simmer uncovered for 25-30 minutes, skimming off any foam that rises to the surface.

The chicken is done when it reaches an internal temperature of 165°F and the meat easily pulls away from the bone. Remove the chicken from the broth and let it cool slightly. Once cool enough to handle, shred the meat, discarding the skin and bones. Strain the broth through a fine-mesh sieve to remove solids, then return the shredded chicken to the pot. Keep the broth at a gentle simmer while you prepare the dumplings.

Step 3: Prepare the Dumpling Dough

In a medium bowl, whisk together the 2 cups All-Purpose Flour, 1 tbsp Baking Powder, and the remaining ½ tsp Salt. Make a well in the center and pour in the 0.75 cup Buttermilk. Stir with a wooden spoon just until the dough comes together—it will be shaggy and slightly sticky. Avoid overmixing, as this will make the dumplings tough.

Let the dough rest for 5 minutes to allow the flour to fully hydrate. This step ensures the dumplings will be light and airy rather than dense. Lightly dust a clean surface with flour and turn the dough out onto it. Gently pat the dough into a ½-inch thick rectangle.

Step 4: Cook the Dumplings in the Broth

Using a sharp knife or bench scraper, cut the dough into 1-inch squares. Drop the dumplings one at a time into the simmering broth, stirring gently to prevent them from sticking together. Avoid overcrowding the pot—work in batches if necessary. Cover the pot and let the dumplings cook for 15-18 minutes, stirring occasionally to ensure even cooking.

The dumplings are done when they are puffed and firm to the touch, and a toothpick inserted into the center comes out clean. The broth will thicken slightly as the dumplings cook, creating a rich, velvety sauce. Remove the Bay Leaf before serving.

Dietary Considerations for This old fashioned dumpling recipe for chicken and dumplings

Gluten-Free Adaptation

Swap the all-purpose flour for a 1:1 gluten-free baking blend like King Arthur Measure for Measure. Add ½ tsp xanthan gum to improve texture. The dumplings will be slightly denser but still delicious. I’ve tested this with great results at my Atlanta test kitchen. 💡

Dairy-Free Version

Use unsweetened almond milk mixed with 1 tbsp lemon juice to replace buttermilk. For richness, stir 1 tbsp melted coconut oil into the dough. The flavor will be slightly different but still comforting.

For the broth, replace butter with olive oil or a dairy-free margarine like Earth Balance.

Lower-Sodium Option

Use low-sodium chicken stock and reduce added salt to ½ tsp total. Boost flavor with fresh herbs like rosemary or parsley. I often add 1 tsp apple cider vinegar at the end for brightness.

Vegetarian Alternative

Replace chicken with 1 lb mushrooms (cremini or shiitake) and use vegetable stock. Sauté mushrooms until deeply browned for a meaty texture. The dumplings stay the same—this version is surprisingly satisfying.

Egg-Free Dumplings

Substitute buttermilk with ¾ cup club soda for lift. The dough will be stickier, so dust your surface generously with flour. These dumplings won’t be as rich but will still puff beautifully. ✨

Frequently Asked Questions