Old-Fashioned Chicken and Dumplings

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Old-fashioned chicken and dumplings is a classic comfort food that fills you up and warms your soul. This recipe takes about 1 hour and 20 minutes to make, serving 6 people. You’ll love how the tender chicken and fluffy dumplings come together in a rich, flavorful broth.

The dish is easy to make with simple ingredients like chicken breasts, flour, and broth. You start by baking the chicken, then shredding it. While that cooks, you mix up an easy dumpling dough and roll it out. The dumplings cook right in the broth with the chicken, soaking up all the yummy flavors.

Exact Ingredients List

Here’s what you’ll need to make old-fashioned chicken and dumplings:

• 2-3 chicken breasts (about 3 cups cooked)
• 2 tablespoons olive oil
• Salt and pepper to taste
• 2 quarts chicken broth
• 2 cups all-purpose flour (plus extra for dusting)
• 1/2 teaspoon baking powder
• 2 tablespoons cold salted butter, cubed
• 1 cup milk

This recipe serves 6 people. It takes about 20 minutes to prep and 1 hour to cook.

For the chicken, you’ll bake it with olive oil, salt, and pepper. The dumplings are made from flour, baking powder, butter, and milk.

Make sure you have extra flour on hand for your counter and rolling out the dumplings. This helps prevent sticking and thickens the broth.

You’ll need a baking sheet, large pot, mixing bowl, and rolling pin. A knife or pizza cutter works great for cutting the dumplings into squares.

Instructions

Preheat your oven to 350°F and spray a baking sheet. Place chicken breasts on the sheet, drizzle with olive oil, and season. Bake for 45 minutes until the internal temperature reaches 165°F. Shred the cooked chicken with forks.

While the chicken bakes, warm chicken broth in a large pot. In a bowl, mix flour and baking powder. Add cubed butter and combine until it looks like pebbles. Pour in milk and mix well.

Dust your counter with flour and roll out the dough to 1/4″ thick. Cut into squares and dust with more flour. This extra flour will help thicken the broth.

Bring the broth to a boil and add the shredded chicken. Drop in dumplings one by one, stirring often. Let them cook for 15-20 minutes until they’re no longer doughy.

Your chicken and dumplings are ready when the broth thickens and the dumplings sink slightly. Taste test a dumpling to make sure it’s fully cooked. Serve and enjoy your comforting meal!

Possible Substitutes List

Looking to switch things up in your chicken and dumplings? Try these easy swaps:

• Chicken: Use turkey, duck, or even tofu for a veggie version
• Broth: Swap chicken broth for veggie or bone broth
• Flour: Try whole wheat or gluten-free flour for the dumplings
• Milk: Almond or oat milk work great for dairy-free dumplings

For a time-saver, grab a rotisserie chicken from the store instead of cooking chicken breasts. This cuts prep time way down!

Want fluffy dumplings? Use self-rising flour and skip the baking powder. Your dumplings will be extra light and airy.

No rolling pin? No problem! Just drop spoonfuls of dumpling batter right into the simmering broth. They’ll cook up just as yummy.

Feel free to add veggies like carrots, celery, or peas to make it a complete meal. Toss them in with the chicken for extra flavor and nutrition.

How To Make It Diabetes-Friendly

To make this chicken and dumplings recipe diabetes-friendly, try these easy swaps:

Use whole wheat flour instead of all-purpose flour for the dumplings. This adds fiber and lowers the glycemic impact.

Cut the butter in half to 1 tablespoon. This reduces saturated fat and calories.

Replace regular milk with unsweetened almond milk. It has fewer carbs and calories.

Add extra veggies like carrots, celery, and mushrooms. They bulk up the dish without adding many carbs.

Use less salt and try herbs like thyme or parsley for flavor instead.

For the chicken, remove the skin before cooking to reduce fat.

Measure your portion carefully. Stick to about 1 cup of the finished dish per serving.

Pair it with a big side salad to fill up your plate with low-carb veggies.

These small changes can make a big difference in the recipe’s impact on your blood sugar. You’ll still get to enjoy the comforting flavors you love.

Tips, Tricks & Storing

Make sure your chicken is fully cooked before shredding. Use a meat thermometer to check that it reaches 165°F.

For tender dumplings, don’t overwork the dough. Mix ingredients just until combined.

Keep your work surface well-floured to prevent sticking. This makes rolling and cutting dumplings much easier.

Add dumplings to the broth one at a time. This stops them from clumping together.

Taste test a dumpling before serving. It shouldn’t taste doughy when done.

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat on the stove over medium heat, stirring gently.

To freeze, cool completely and portion into freezer bags. Remove excess air before sealing. Freeze for up to 3 months.

When reheating frozen portions, thaw in the fridge overnight. Heat on the stove, adding a splash of broth if needed to thin the sauce.