Old-Fashioned Homemade Chicken and Dumplings

Old-Fashioned Homemade Chicken and Dumplings – New England Today


This version of old-fashioned chicken and dumplings, which we’ve adapted from our friends at The Old Farmer’s Almanac, is a wonderfully efficient way to use a chicken. The whole bird goes into the pot to make the broth, and then the meat is added back in at the end with the dumplings. It’s one of the most satisfying and comforting foods you can make during the cold winter months.

Our readers gave this recipe for old-fashioned chicken and dumplings rave reviews:
“These dumplings taste almost identical to my grandmother’s!”
“My mom and I always go to Cracker Barrel to get old-fashioned chicken and dumplings. Now we won’t have to.”
“I found this recipe a good substitute for my great-grand dad’s recipe”

Looking for something simpler? Learn the easy way to make homemade dumplings.

Total Time: 60
Hands-On Time: 30
Yield: Makes 10 to 12 servings.

For the Soup:


  • 1 whole 4- to 5-pound chicken
  • 1 medium yellow onion, diced
  • 5 bay leaves
  • 5 tablespoons salted butter
  • 1-1/2 tablespoons table salt, plus more to taste
  • 1/2 teaspoon freshly ground black pepper, plus more to taste


Put the chicken into a large soup pot. Add enough water to cover completely, then add onion, bay leaves, butter, salt, and pepper. Cover the pot, set over high heat, and bring to a boil. Reduce heat to low, partially cover, and very gently simmer until the chicken is cooked through, about 1 hour.

When the chicken is done, transfer it to a cutting board, leaving the broth and bay leaves in the pot. When chicken is cool enough to handle, pull the meat from the bone in small pieces and set aside (discard bones, skin, and other waste).

For the Dumplings:


  • 3 cups all-purpose flour
  • 1-1/2 teaspoons baking powder
  • 1 teaspoon table salt
  • 1/2 cup vegetable oil
  • 3/4 cup plus 2 tablespoons water
  • 2 large eggs, beaten
  • Garnish: minced fresh parsley


Put the flour, baking powder, and salt in a large bowl and whisk to blend. Add the oil and stir to coat the flour, then add the water and beaten eggs. Stir just enough to combine, then knead with clean hands until evenly mixed.

Turn the dough out onto a generously floured board and divide in half. Take the first portion and roll out into a thin rectangle. Slice the dough lengthwise into 1/2-inch-wide strips, then cut cross-wise into pieces 4 inches long. Repeat with remaining dough.

Bring the broth back to a boil. Drop the dumpling strips into the boiling liquid. Reduce heat to a simmer and cook uncovered, stirring occasionally to prevent sticking, until the dumplings are tender (they’ll puff up a bit), about 20 minutes. Return the chicken to the pot in the last 5 minutes of cooking. Taste and add additional salt and pepper as needed. Serve hot, garnished with parsley.

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