Go Back
Bowl of Old Fashioned Chicken and Dumplings Recipe with creamy broth, fluffy dumplings, carrots, and fresh parsley garnish.
Linda

Old Fashioned Chicken and Dumplings Recipe

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
Cook Time 35 minutes
Total Time 50 minutes
Servings: 8 bowls
Course: Main Course
Cuisine: American Comfort Food
Calories: 507
Ingredients Equipment Method Notes

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

Equipment

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

Method
 

  1. 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.
  2. 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.