Old Fashioned Chicken and Dumplings Recipe – Comfort in a Bowl

Let’s be honest—some “grandma recipes” belong in the dusty corners of the past. (We’re looking at you, lime Jell-O with canned ham.) But Old Fashioned Chicken and Dumplings Recipe? That one’s sacred. This dish has stayed on the table for generations because it does something simple—and brilliant: it fills you up and calms you down. One spoonful and suddenly the world feels warmer, quieter, and less complicated.

If you’ve never made chicken and dumplings from scratch, don’t worry—this version is beginner-friendly, deeply satisfying, and comes with a few modern upgrades. It keeps the heart of grandma’s technique (drop-style biscuit dumplings, creamy broth), but skips the long prep by using store-bought rotisserie chicken and a little trick with evaporated milk.

What you’ll find here isn’t just a recipe. It’s a moment of comfort you can actually recreate—on a busy weeknight, in the middle of winter, or anytime life needs soft edges and a full bowl.

Why This Chicken and Dumplings Recipe Works So Well

There’s something inherently emotional about chicken and dumplings—it’s the kind of food that doesn’t just feed you, it remembers you. Every ingredient in this version was chosen not just for flavor, but for the way it supports the experience.

Start with the base: the broth is thick, creamy, and gently seasoned with herbs that don’t try to steal the spotlight. It’s not showy—it’s soulful. Evaporated milk gives you that lush mouthfeel without the heaviness of cream, and it holds up beautifully if you freeze leftovers (which, trust me, you’ll want to).

Then there are the dumplings. These aren’t chewy lumps or dense bricks—they’re soft, pillowy clouds of buttery biscuit dough that soak up all the broth’s goodness. You drop them right into the bubbling soup, and as they cook, they puff into little edible steamers of joy. The contrast between the tender chicken, the velvety broth, and the airy dumplings is… well, kind of genius.

And yes, the rotisserie chicken shortcut might raise an eyebrow from purists—but here’s the thing: it works. You get depth of flavor without the long simmer, and it lets you make this recipe on a random Wednesday night without turning it into a project.

TL;DR – What Makes It Work

• Thick, creamy broth (evaporated milk is the secret)
• Light, fluffy drop-style dumplings
• Shortcut-friendly with rotisserie chicken
• Well-balanced herbs (nothing overpowering)
• Comforting, nostalgic, and freezer-friendly

FAQ – What Makes Chicken and Dumplings Creamy?

The creaminess comes from a mix of flour (for thickening) and evaporated milk (for richness). Unlike heavy cream, evaporated milk adds body without the fat—and it blends seamlessly into the broth for that classic “grandma’s pot simmering on the stove” feel.

Key Ingredients and Simple Substitutions

Good news: you don’t need a farmhouse pantry or a day off work to make Old Fashioned Chicken and Dumplings Recipe. This recipe leans on humble ingredients that work together to build that slow-cooked flavor, even if you’re moving fast.

For the Soup

• Unsalted Butter + Olive Oil – Buttery depth + higher smoke point.
• Onions, Celery & Carrots – Classic mirepoix backbone.
• Minced Garlic – Fresh for best flavor.
• All-Purpose Flour – Thickens the broth naturally.
• Low-Sodium Chicken Broth – More control over salt.
• Evaporated Milk – Richness without heaviness.
• Shredded Cooked Chicken – Rotisserie shortcut works perfectly. If cooking chicken from scratch, see the USDA guidelines for safe poultry handling to ensure it’s prepared safely.
• Herbs: Thyme, Parsley, Salt & Pepper – Balanced seasoning.

For the Dumplings

• All-Purpose Flour, Baking Powder, Salt, Pepper, Thyme – Dumpling base.
• Buttermilk – Tang and tenderness. Easy to make with milk + vinegar/lemon.
• Melted Butter – Richness and flavor.

FAQ – Can I Make This Without Buttermilk?

Yes — make a quick substitute by adding 1½ tsp lemon juice or white vinegar to ½ cup of milk. Let it sit 5 minutes before using.

Step-by-Step Instructions: Soup + Dumplings

For the Soup

1. Melt butter + olive oil in a stockpot. Add onions, celery, carrots—sauté 5–6 mins.
2. Add garlic—cook 1–2 mins more.
3. Stir in flour—cook 1–2 mins.
4. Add broth + evaporated milk—stir smooth, bring to boil.
5. Add chicken, salt, pepper, thyme—reduce to simmer.

For the Dumplings

1. Mix dry ingredients.
2. Stir in buttermilk + melted butter—shaggy dough.
3. Drop ¼-cup scoops into simmering soup—press slightly.
4. Cover, simmer 12–15 mins—no peeking.
5. Test one for doneness—fluffy inside.
6. Stir in parsley, adjust seasoning, serve.

FAQ – How Do I Know When the Dumplings Are Done?

Cut one open. It should be fluffy inside, not doughy.

Tips, Tricks and Modern Shortcuts

Smart Time-Savers

• Rotisserie chicken for speed.
• Pre-chop mirepoix or buy ready-made.
• Keep powdered buttermilk on hand.

Ingredient Flex Swaps

• No evaporated milk? Use half-and-half.
• No thyme? Use rosemary or poultry seasoning.
• Vegetarian? Use veggie broth + tofu or seitan.

Extra Tips

• Don’t overmix the dumpling dough. For a deeper dive on technique, see Serious Eats’ guide to making the ultimate chicken and dumplings — their tips help guarantee tender, fluffy results.
• Simmer gently, not boil.
• Taste before serving.

FAQ – Can I Use Canned Biscuits for Dumplings?

Yes — cut into quarters and drop in. Texture will be denser than homemade.

Common Variations and Regional Twists

Rolled vs Drop Dumplings

• Drop – Fluffy, biscuit-like, rustic.
• Rolled – Denser, chewy, like thick noodles.

Fun Twists

• Add cream cheese for richness.
• Fresh herbs in dough.
• Pinch of cayenne or smoked paprika for warmth.

FAQ – What’s the Difference Between Rolled and Drop Dumplings?

Rolled dumplings are flatter and chewier, while drop dumplings are fluffier and biscuit-like.

Frequently Asked Questions

Storing and Reheating Tips

Fridge

• Cool completely, store airtight, up to 5 days.

Freezer

• Evaporated milk freezes well.
• Store up to 3–4 months.

Reheat

• Stovetop: medium heat, stir often.
• Microwave: 1-min bursts, stir between.

FAQ – Will the Dumplings Get Soggy Overnight?

Yes, they’ll soften—but in a good way. For firmer next-day dumplings, cook half fresh.

Old Fashioned Chicken and Dumplings Recipe

Linda

This Old Fashioned Chicken and Dumplings Recipe combines tender shredded chicken, a creamy herb-infused broth, and fluffy drop-style biscuit dumplings for the ultimate comfort food. Using a few smart shortcuts like rotisserie chicken and evaporated milk, you can create a nostalgic, hearty meal in under an hour—perfect for cold nights or family gatherings.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 35 minutes mins

Total Time 50 minutes mins

Course Main Course

Cuisine American Comfort Food

Servings 8 bowls

Calories 507 kcal

Equipment

• Large Stockpot or Dutch Oven
• Large Mixing Bowl
• Measuring Cups and Spoons
• Wooden spoon
• Chef’s knife
• Cutting board

Ingredients

  

For the Soup

• 3 Tbsp unsalted butter
• 1 Tbsp olive oil
• 1 cup yellow onions diced
• 1 cup celery chopped
• 1 cup carrots shredded
• 2 tsp garlic minced
• 0.25 cup all-purpose flour
• 4 cups low-sodium chicken broth
• 12 oz evaporated milk 1 can
• 4 cups cooked shredded chicken rotisserie or homemade
• 1 tsp kosher salt
• 1 tsp black pepper ground
• 1 tsp dried thyme
• 3 Tbsp fresh parsley chopped

For the Dumplings

• 2 cups all-purpose flour
• 1.5 tsp table salt
• 1 tsp black pepper ground
• 1 tsp dried thyme
• 4 tsp baking powder
• 0.5 cup buttermilk
• 4 Tbsp unsalted butter melted

Instructions

 

• For the Soup: In a large stockpot or Dutch oven, melt the butter with olive oil over medium-high heat. Add onions, celery, and carrots; sauté for 5–6 minutes until softened. Stir in garlic and cook 1–2 minutes more. Sprinkle in flour and stir constantly for 1–2 minutes. Slowly pour in chicken broth and evaporated milk, stirring to combine. Bring to a gentle boil, then add chicken, salt, pepper, and thyme. Reduce heat to medium-low and let simmer while making the dumplings.
• For the Dumplings: In a large mixing bowl, whisk together flour, salt, pepper, thyme, and baking powder. Add buttermilk and melted butter; stir until just combined into a shaggy dough. Using a ¼-cup measure, drop mounds of dough into the simmering soup, pressing gently to submerge slightly. Cover and cook for 12–15 minutes without lifting the lid. Check a dumpling for doneness (fluffy and dry inside). Simmer an extra 3–5 minutes if needed. Garnish with parsley before serving.

Notes

For the fluffiest dumplings, avoid overmixing the dough. Use rotisserie chicken for a time-saving shortcut. Evaporated milk creates creaminess that freezes better than heavy cream. Store leftovers in the fridge for up to 5 days or freeze for 3–4 months.

Keyword comfort food, creamy chicken soup, drop dumplings, old fashioned chicken and dumplings, rotisserie chicken recipe

Final Thoughts (Grandma Would Approve)

Not every old-fashioned recipe survives the test of time, but chicken and dumplings? It’s a keeper. There’s something deeply grounding about stirring a pot of creamy broth, dropping in biscuit-like dumplings, and letting the kitchen fill with that savory, herby aroma. It’s not just food—it’s an atmosphere.

This version honors the slow, cozy spirit of the original while giving you enough shortcuts to make it realistic on a weeknight. Whether you stick with the fluffy drop dumplings or try a rolled version like the Pennsylvania Dutch, you’re not just making dinner—you’re carrying on a tradition.

So, grab a big spoon, invite someone you love to the table, and enjoy a bowl of pure comfort. And if you do make it, tag your photo on Instagram—I’d love to see how your kitchen writes its own version of this story