{"id":3333,"date":"2026-04-11T00:46:16","date_gmt":"2026-04-11T00:46:16","guid":{"rendered":"https:\/\/food.ukbiddingdirectory.com\/?p=3333"},"modified":"2026-04-11T00:46:16","modified_gmt":"2026-04-11T00:46:16","slug":"old-fashioned-chicken-and-dumplings","status":"publish","type":"post","link":"https:\/\/food.ukbiddingdirectory.com\/?p=3333","title":{"rendered":"Old-Fashioned Chicken and Dumplings"},"content":{"rendered":"<p>&nbsp;<\/p>\n<h1>\u00a0Old-Fashioned Chicken and Dumplings (Classic Comfort Food)<\/h1>\n<p>&nbsp;<\/p>\n<h2>\u00a0Introduction<\/h2>\n<p>Old-Fashioned Chicken and Dumplings is a traditional Southern dish known for its rich, comforting flavor and soft, fluffy dumplings. This recipe is made completely from scratch, starting with a whole chicken to create a deeply flavorful broth, then finished with tender dumplings that cook directly in the soup.<\/p>\n<p>Perfect for cold days, family dinners, or when you want something hearty and homemade.<\/p>\n<h2>\u00a0Ingredients<\/h2>\n<h3>\u00a0For the Chicken and Broth:<\/h3>\n<ul>\n<li>1 whole chicken (cut into pieces) or about 1.5\u20132 kg<\/li>\n<li>8 cups (2 liters) water<\/li>\n<li>1 large onion, chopped<\/li>\n<li>2 medium carrots, sliced<\/li>\n<li>2 celery stalks, chopped<\/li>\n<li>3 cloves garlic, smashed<\/li>\n<li>1 bay leaf<\/li>\n<li>1 teaspoon salt (adjust to taste)<\/li>\n<li>1\/2 teaspoon black pepper<\/li>\n<li>Optional: fresh thyme or parsley<\/li>\n<\/ul>\n<h3>\u00a0For the Dumplings:<\/h3>\n<ul>\n<li>2 cups all-purpose flour<\/li>\n<li>1 tablespoon baking powder<\/li>\n<li>1\/2 teaspoon salt<\/li>\n<li>2 tablespoons cold butter (cut into small pieces)<\/li>\n<li>3\/4 cup milk (or buttermilk for extra flavor)<\/li>\n<\/ul>\n<h2>\u00a0Instructions<\/h2>\n<h3>\u00a0Step 1: Prepare the Chicken Broth<\/h3>\n<ol>\n<li>In a large pot or Dutch oven, place the chicken pieces.<\/li>\n<li>Add water, onion, carrots, celery, garlic, bay leaf, salt, and pepper.<\/li>\n<li>Bring everything to a boil over medium-high heat.<\/li>\n<li>Once boiling, reduce the heat to low and let it simmer gently for <strong>45\u201360 minutes<\/strong>.<\/li>\n<\/ol>\n<p>During cooking:<\/p>\n<ul>\n<li>Skim off any foam or impurities from the top.<\/li>\n<li>This helps keep the broth clear and clean-tasting.<\/li>\n<\/ul>\n<h3>\u00a0Step 2: Shred the Chicken<\/h3>\n<ol>\n<li>Carefully remove the chicken from the pot.<\/li>\n<li>Let it cool slightly until safe to handle.<\/li>\n<li>Remove skin and bones.<\/li>\n<li>Shred or cut the meat into bite-sized pieces.<\/li>\n<\/ol>\n<p>Set the chicken aside while you prepare the dumplings.<\/p>\n<h3>Step 3: Make the Dumpling Dough<\/h3>\n<ol>\n<li>In a large mixing bowl, combine:\n<ul>\n<li>Flour<\/li>\n<li>Baking powder<\/li>\n<li>Salt<\/li>\n<\/ul>\n<\/li>\n<li>Add the cold butter and use your fingers or a pastry cutter to mix until the texture looks like coarse crumbs.<\/li>\n<li>Slowly pour in the milk while mixing until a soft dough forms.<\/li>\n<\/ol>\n<p>Important:<\/p>\n<ul>\n<li>Do NOT overmix the dough.<\/li>\n<li>The dough should be soft but not too sticky.<\/li>\n<\/ul>\n<h3>\u00a0Step 4: Assemble the Dish<\/h3>\n<ol>\n<li>Bring the broth back to a gentle boil.<\/li>\n<li>Return the shredded chicken to the pot.<\/li>\n<li>Taste and adjust seasoning if needed.<\/li>\n<\/ol>\n<h3>\u00a0Step 5: Add the Dumplings<\/h3>\n<ol>\n<li>Using a spoon, scoop small portions of dough.<\/li>\n<li>Drop them directly into the simmering broth.<\/li>\n<\/ol>\n<p>Tips:<\/p>\n<ul>\n<li>Keep dumplings small so they cook evenly.<\/li>\n<li>Leave some space between them\u2014they will expand.<\/li>\n<\/ul>\n<h3>\u00a0Step 6: Cook the Dumplings<\/h3>\n<ol>\n<li>Cover the pot with a lid.<\/li>\n<li>Reduce heat to low.<\/li>\n<li>Let cook for <strong>15\u201320 minutes<\/strong>.<\/li>\n<\/ol>\n<p>Important:<\/p>\n<ul>\n<li>Do NOT lift the lid too often.<\/li>\n<li>The steam is what makes dumplings light and fluffy.<\/li>\n<\/ul>\n<h2>\u00a0Final Result<\/h2>\n<p>You\u2019ll get:<\/p>\n<ul>\n<li>Tender, juicy chicken<\/li>\n<li>Rich, savory broth<\/li>\n<li>Soft, fluffy dumplings<\/li>\n<\/ul>\n<p>A perfect balance of texture and flavor.<\/p>\n<h2>\u00a0Tips for Best Results<\/h2>\n<h3>\u00a0For richer flavor:<\/h3>\n<ul>\n<li>Use homemade broth (like in this recipe)<\/li>\n<li>Add a little butter at the end<\/li>\n<\/ul>\n<h3>For creamy chicken and dumplings:<\/h3>\n<ul>\n<li>Stir in 1\/2 cup heavy cream before serving<\/li>\n<\/ul>\n<h3>\u00a0For thicker broth:<\/h3>\n<ul>\n<li>Mix 1 tablespoon flour with water and stir it in<\/li>\n<\/ul>\n<h3>Extra flavor ideas:<\/h3>\n<ul>\n<li>Add fresh herbs (thyme, parsley)<\/li>\n<li>Add a pinch of paprika for warmth<\/li>\n<\/ul>\n<h2>\u00a0Serving Suggestions<\/h2>\n<ul>\n<li>Serve hot, straight from the pot<\/li>\n<li>Pair with:\n<ul>\n<li>Crusty bread<\/li>\n<li>Simple green salad<\/li>\n<li>Pickles for contrast<\/li>\n<\/ul>\n<\/li>\n<\/ul>\n<h2>\u00a0Storage &amp; Reheating<\/h2>\n<ul>\n<li>Store in the fridge for up to 3 days<\/li>\n<li>Reheat gently on the stove<\/li>\n<li>Add a little water or broth if it gets too thick<\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>&nbsp; \u00a0Old-Fashioned Chicken and Dumplings (Classic Comfort Food) &nbsp; \u00a0Introduction Old-Fashioned Chicken and Dumplings is a traditional Southern dish known&hellip;<\/p>\n","protected":false},"author":1,"featured_media":3334,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[4],"tags":[],"class_list":["post-3333","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-chicken"],"_links":{"self":[{"href":"https:\/\/food.ukbiddingdirectory.com\/index.php?rest_route=\/wp\/v2\/posts\/3333","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/food.ukbiddingdirectory.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/food.ukbiddingdirectory.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/food.ukbiddingdirectory.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/food.ukbiddingdirectory.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=3333"}],"version-history":[{"count":1,"href":"https:\/\/food.ukbiddingdirectory.com\/index.php?rest_route=\/wp\/v2\/posts\/3333\/revisions"}],"predecessor-version":[{"id":3335,"href":"https:\/\/food.ukbiddingdirectory.com\/index.php?rest_route=\/wp\/v2\/posts\/3333\/revisions\/3335"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/food.ukbiddingdirectory.com\/index.php?rest_route=\/wp\/v2\/media\/3334"}],"wp:attachment":[{"href":"https:\/\/food.ukbiddingdirectory.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=3333"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/food.ukbiddingdirectory.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=3333"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/food.ukbiddingdirectory.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=3333"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}