Old-Fashioned Chicken and Dumplings
There are two kinds of chicken and dumplings in American kitchens: fluffy drop dumplings that sit on top of the stew like biscuits, and flat, rolled dumplings that cook down into the broth like thick, tender noodles. This is the rolled, Southern-style version, made on the stovetop in about an hour. The broth is thickened with a light roux and finished with a splash of cream.
What Makes This Version Work
A roux for body. Cooking flour in butter with the vegetables before adding broth thickens the stew just enough to coat a spoon. The dumplings release some starch too, so the broth ends up silky rather than thin.
Chicken thighs poached in the broth. Simmering the thighs directly in the pot flavors the broth while the meat cooks. Thighs stay tender after shredding, where breasts can turn dry and stringy.
Rolled dumplings, ¼ inch thick. Thin dumplings cook through in 15 minutes and stay tender. Thick ones stay doughy in the middle.
A closed lid. The dumplings cook partly in the simmering broth and partly in the steam above it. Lifting the lid lets the steam escape and leaves them gummy.
Ingredient Notes
- Chicken thighs: Boneless, skinless thighs cook in about 25 minutes. Leftover rotisserie chicken works; add 3 cups shredded meat after the broth thickens and skip the poaching step.
- Low-sodium broth: The broth reduces as it simmers, and regular broth can end up too salty.
- Heavy cream: It gives the broth a rich, pale color. Whole milk works for a lighter version.
- Frozen peas: Added at the end so they stay bright green. Leave them out if you prefer.
- Dumpling dough: Cold milk keeps the dough easy to roll. Do not knead it; mix only until it holds together.
Cues for Each Step
The vegetables are ready when the onion turns translucent and the carrots begin to soften, about 6 minutes. After adding the flour, stir constantly for 2 minutes; it should smell toasty, not raw.
Whisk the warm broth in gradually to avoid lumps. The broth should thicken slightly once it reaches a simmer.
Roll the dough on a floured surface to about ¼ inch thick and cut into 1-by-2-inch strips. Drop them in one at a time so they do not clump, and keep the broth at a gentle simmer, not a rolling boil, which can break them apart.
After 15 minutes covered, a dumpling cut in half should look cooked all the way through, with no wet dough in the center.
Common Mistakes
- Gummy dumplings. Lifting the lid during cooking, or rolling the dough too thick.
- Dumplings falling apart. The broth boiled too hard. Keep it at a gentle bubble.
- Thin broth. Skipping the roux. If it is still thin at the end, simmer uncovered for a few minutes after the dumplings are done.
- Tough dumplings. Overworking the dough. Mix until just combined.
Variations
- Drop dumplings: Add 2 extra tablespoons of milk to the dough and drop spoonfuls on top of the stew instead of rolling.
- Shortcut: Use refrigerated biscuit dough, flattened and cut into strips.
- Herbed dumplings: Add 1 tablespoon of chopped fresh parsley or chives to the dough.
- Extra vegetables: Stir in a handful of chopped green beans or corn with the peas.
Storage and Reheating
Refrigerate leftovers for up to 3 days. The dumplings keep absorbing broth as they sit, so the stew becomes very thick. Reheat on the stove over medium-low heat with ½ to 1 cup of broth, stirring gently. Freezing is not recommended; the dumplings turn mushy when thawed.
Frequently Asked Questions
What’s the difference between rolled and drop dumplings?
Rolled dumplings are flat strips that cook into the broth, similar to thick noodles. Drop dumplings are spoonfuls of softer dough that steam on top and turn fluffy like biscuits.
Why are my dumplings doughy inside?
They were rolled too thick or the lid was lifted. Roll to ¼ inch and keep the pot covered for the full 15 minutes.
Can I use chicken breasts?
Yes. Poach them for about 18 to 20 minutes, just until they reach 165°F, so they stay moist.
Can I make the dumplings ahead?
Yes. Roll and cut them, lay them on a floured sheet, cover and refrigerate for up to 4 hours before cooking.
Old-Fashioned Chicken and Dumplings
Ingredients
Method
- Melt 2 tablespoons of unsalted butter in a large Dutch oven over medium heat. Add 1 diced yellow onion, 3 sliced carrots, and 3 sliced celery ribs, cooking for 6 minutes until softened.
- Stir in 3 minced garlic cloves and cook for 1 minute until fragrant. Sprinkle 3 tablespoons of all-purpose flour over the vegetables and stir constantly for 2 minutes to cook out the raw flour taste.
- Slowly pour in 6 cups of low-sodium chicken broth while whisking continuously. Add 1 teaspoon of dried thyme, 1 teaspoon of fine sea salt, and 0.25 teaspoon of ground black pepper, then bring the mixture to a simmer.
- Add 2 pounds of boneless, skinless chicken thighs to the simmering broth. Cover the pot with a lid, reduce heat to low, and cook for 25 minutes until the chicken reaches an internal temperature of 165 degrees Fahrenheit.
- Remove the chicken to a cutting board and shred it using two forks. Return the shredded chicken to the pot, then stir in 0.5 cup of heavy cream and 1 cup of thawed sweet peas.
- To make the dumplings, whisk together 2 cups of all-purpose flour, 1 tablespoon of baking powder, and 0.5 teaspoon of fine sea salt in a medium bowl. Stir in the remaining 2 tablespoons of melted unsalted butter and 0.75 cup of cold whole milk until a soft dough forms.
- Turn the dough onto a lightly floured surface and roll it out to 1/4-inch thickness. Cut the dough into 1-inch by 2-inch rectangles using a pizza cutter or sharp knife.
- Drop the dough rectangles one by one into the gently simmering chicken broth. Cover the pot tightly with the lid and simmer without opening for 15 minutes until the dumplings are tender and cooked through.
- Ladle the hot chicken and dumplings into deep bowls and serve immediately.
