Old Fashioned Home Made Chicken & Dumplings

There’s something undeniably comforting about a steaming bowl of chicken and dumplings. This old-fashioned recipe takes you back to a simpler time, where the ingredients are straightforward, and the flavors are rich and satisfying. Whether you’re reminiscing about family dinners or discovering this classic dish for the first time, this Old-Fashioned Chicken and Dumplings recipe is sure to warm your heart and fill your kitchen with inviting aromas.

Why You’ll Love This Recipe

This recipe is a cherished family favorite, passed down through generations. It combines tender chicken with fluffy dumplings in a savory broth, creating a hearty meal that’s perfect for any occasion. It’s the kind of dish that makes you feel at home, no matter where you are.

Kitchen Equipment You’ll Need

• Dutch oven or large pot
• Mixing bowls
• Whisk
• Wooden board or countertop for rolling dough
• Pizza cutter or knife

Ingredients

Chicken & Broth

• 2-4 Chicken Breasts (bone-in with skin) or 1 whole 3lb chicken
• 1 stick Butter
• 2 packages chicken bouillon (or 2 spoonfuls)

Dumplings

• 1 stick butter, melted
• 3 large eggs
• 1/2 cup milk, 2%
• 3 cups all-purpose flour
• 1 teaspoon salt
• 1 teaspoon pepper
• 2 drops of yellow food coloring or a pinch of turmeric

Instructions

1. Chicken and Broth: Place chicken breasts with skin in a Dutch oven and cover with water. Add a stick of butter and two packages or spoonfuls of chicken bouillon. Cook over medium heat until chicken is tender, about 45 minutes. Let the chicken cool, then remove the skin and bones and discard. Chop the chicken into bite-sized pieces. Set aside to add back after the dumplings are cooked.
2. Dumplings: In a small mixing bowl, whisk the eggs into the melted butter. Using half an eggshell, add milk six times (about 3/4 cup total) into the egg mixture. Add salt and pepper. Gradually mix in the flour until the dough is sticky. Add a couple of drops of yellow food coloring for a rich appearance. Heap about 2 cups of flour onto a wooden board or countertop. Add about a cup of the dough mixture to the center of the flour and incorporate until you can roll it out without sticking. Roll very thin, then use a pizza cutter to cut strips of dough. Add these to the boiling chicken broth, ensuring plenty of broth to prevent sticking. Turn down the heat to low while making the next batch. Gently stir after adding the last dumpling, remove from heat, and let sit covered for 10 minutes before serving.

Tips for Success

• Ensure the broth is boiling when adding dumplings to cook them evenly.
• Work in small batches when rolling out the dough to make it more manageable.
• Use a pizza cutter for quick and even dumpling strips.

Additional Tips or Variations

• For a healthier twist, substitute whole wheat flour for all-purpose flour.
• Enhance the flavor by adding herbs like thyme or parsley to the broth.

Nutritional Highlights (Per Serving)

Calories: Approximately 350
Protein: 25g
Fat: 15g
Carbohydrates: 30g

Frequently Asked Questions (FAQ)

Can I use boneless chicken? Yes, but bone-in chicken adds more flavor to the broth.

How can I store leftovers? Store in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove.

Can I freeze this dish? Yes, it freezes well for up to 2 months. Thaw in the refrigerator before reheating.

Conclusion

This Old-Fashioned Chicken and Dumplings recipe is a delightful way to enjoy a classic, comfort-food meal. Try it out and let its simplicity and warmth bring joy to your table. We’d love to hear how it turns out for you, so don’t forget to share your experiences and any personal touches you add to this timeless dish!