Print

The Best Old Fashioned Chicken and Dumplings

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

These are the best old fashioned chicken and dumplings you’ll ever eat! Featuring tender rotisserie chicken, simple homemade broth, and fluffy self rising flour biscuit dumplings, this delicious and easy recipe is comfort food at its finest.

Ingredients

Units Scale

Homemade Chicken Soup

Self-Rising Flour Dumplings

Instructions

  • First, use a sharp knife and dice an onion on a cutting board. Next, cut up 2 cups of baby carrots into thirds. Set the veggies aside for later. 
  • Next, use a knife and cut 2 lbs of rotisserie chicken meat into bite-sized pieces. Set aside. 
  • Next, gather up the rest of the ingredients for easy access. You’ll need 1 tbsp of oil, 2 tbsp unsalted butter, 1/2 tsp salt and pepper, and 1 tsp of Italian seasoning, 1/4 cup of all purpose flour, and 1/4 cup of whole milk.
  • For your dumplings whisk together 2 cups of self-rising flour and 1 tsp Italian seasoning in a large mixing bowl. Set aside 3/4 cup of milk and 4 tbsp of unsalted butter to be added in later.
  • Next, prepare a homemade broth by adding 8 cups of water to a pot and heat over medium heat. Add in 2 tbsp reduced sodium roasted chicken bouillon and stir until combined. Let the mixture come to a boil, then remove from heat and set aside for later. Alternatively you can use store-bought chicken broth and skip this step, but I personally love the flavor that chicken bouillon adds and I find this method is cheaper and so easy to make. 
  • Next, add 1 tbsp oil and 2 tbsp butter to a large Dutch oven pot or stock pot. Cook over medium heat until the butter has melted. Next add in the diced onion and carrots and cook over medium heat for 5 minutes, or until the veggies have softened.
  • Add 1/4 cup of all-purpose flour to the veggies and stir to combine. Next, pour in the chicken broth and bring to a boil. Cook the broth on medium heat for 8 minutes until it is frothy and slightly thickened. 
  • Stir in the diced chicken and add in the seasonings. Pour in 1/4 cup of milk and stir to combine.
  • Lower the heat to low and let the broth simmer while prepare your dumpling mixture. 
  • Melt 1/2 stick of unsalted butter and add in the flour mixture. Pour in 1/2 cup of milk and use a spatula to stir together. When a small amount of flour remains showing, add in the the remaining milk and stir until just combined being careful to not overmix.  
  • Using a small cookie scoop or 2 spoons, begin dropping the dumplings into the pot, leaving space in between. Try to make all of the dumplings around the same size so they will cook uniformly.
  • Use a spatula and gently press the dumplings down into the broth. Cover the pot with the lid and let simmer on low for 15-20 mins. Remove lid, and test for doneness using a toothpick or fork. If it comes out clean or with just a few small crumbs they are done. If they stick or still seem doughy in the center gently press the dumplings down into the broth, put the lid back on, and cook 5 more minutes. The amount of time it will take depends on the size of your dumplings and the heat of your broth. If using a small cookie scoop it usually takes closer to 20 minutes but if making smaller ones with a spoon it may only take 15. 
  • Stir and let the chicken and dumplings cool for 10-15 minutes before serving. Enjoy!
YouTube video

Notes

  • Veggies and chicken can be diced and prepped ahead of time. 
  • I use/recommend the low-sodium chicken bouillon, but if it is unavailable, you can use the regular one and omit/adjust the salt down if needed.
  • Store leftovers covered in the fridge for up to 3 days. 

Find it online: https://www.kindlyunspoken.com/old-fashioned-chicken-and-dumplings/