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Old-fashioned, rustic Chicken and Dumplings is a recipe I have been making for over 30 years. Learn how to make this classic recipe.
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To Make Chicken and Dumplings you will need:
- chicken breasts,or thighs
- chicken broth
- thyme leaves
- sage leaves
- salt
- black pepper
- all-purpose flour
- baking soda
- cold butter
- buttermilk
- Dutch oven
- mixing bowl
- pastry cutter
- cutting board & knife
See how I use my food processor as a short cut to make the dumplings in the video below. You’ll also see some slight variations to this recipe.
In a Dutch oven, combine the broth, chicken, sage, thyme, salt, and pepper.
Bring this to a boil, then turn down to medium-low heat and cover.
Simmer about 30 – 45 minutes, or until chicken is cooked and tender.
Remove chicken to a cutting board and allow to cool enough to handle.
In the meantime, make the dumplings.
In a bowl, mix dry ingredients.
Cut in the butter with a pastry blender or fork, until there are no bits larger than a pea.
Stir in the buttermilk.
Knead dough on a lightly floured surface with your hands about 12 times.
Bring the broth in the pot up to a rolling boil.
Tear off chunks of dough, about the size of a hickory nut, and carefully drop into the boiling broth.
Give the soup a stir and lower the heat to a simmer, stirring every couple minutes. Cook for about 8 minutes
Monitor the liquid at this point though, to make sure it doesn’t become too thick or stick.
Add some more water or chicken broth if necessary.
While the dumplings are cooking, tear up the chicken discarding any fat. When all the chicken is done, carefully drop it back into the pot.
Let it cook for a few more minutes to heat the chicken back up.
Dumplings cook fairly quickly, so by the time you are done tearing up the chicken, they will be cooked.
Enjoy!
Did you Make this Recipe? I’d love for you to give me a 5 star rating in the recipe card below. If you share it on Instagram, please tag me!
Rustic Chicken & Dumplings
Constance Smith – Cosmopolitan Cornbread
A homemade classic
5 from 10 votes
Print Recipe Save this on Pinterest
Prep Time 10 minutes mins
Cook Time 50 minutes mins
Total Time 50 minutes mins
Course Entrées – Main Dishes, Soups and Stews
Cuisine American
Servings 4
Calories 473 kcal
Ingredients
- 1 lb boneless, skinless chicken breasts, or thighs
- 1 quart chicken broth
- 1 teaspoon thyme leaves
- 1 teaspoon rubbed sage leaves
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
For The Dumplings:
- 2 c all-purpose flour
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 3 Tb cold butter, cut into pieces
- 3/4 c buttermilk
Instructions
In a Dutch oven, combine the broth, chicken, sage, thyme, salt, and pepper.
Bring this to a boil, then turn down to medium-low heat and cover.
Simmer about 30 – 45 minutes, or until chicken is cooked and tender.
Remove chicken to a cutting board and allow to cool enough to handle.
In the meantime, make the dumplings.
In a bowl, mix dry ingredients.
Cut in the butter with a pastry blender or fork, until there are no bits larger than a pea.
Stir in the buttermilk.
Knead dough on a lightly floured surface with your hands about 12 times.
Bring the broth in the pot up to a rolling boil.
Tear off chunks of dough, about the size of a hickory nut, and carefully drop into the boiling broth.
Give the soup a stir and lower the heat to a simmer, stirring every couple minutes. Cook for about 8 minutes
Monitor the liquid at this point though, to make sure it doesn’t become too thick or stick.
Add some more water or chicken broth if necessary.
While the dumplings are cooking, tear up the chicken discarding any fat. When all the chicken is done, carefully drop it back into the pot.
Let it cook for a few more minutes to heat the chicken back up.
Dumplings cook fairly quickly, so by the time you are done tearing up the chicken, they will be cooked.
Enjoy!
Video
Notes
As a shortcut, I now make the dumplings in my food processor. See how I do that in the video above.
You’ll also see my buttermilk substitution and a couple other variations in the video.
Nutrition
Serving: 1cCalories: 473kcalCarbohydrates: 51gProtein: 33gFat: 14gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 1gCholesterol: 100mgSodium: 1839mgPotassium: 746mgFiber: 2gSugar: 2gVitamin A: 402IUVitamin C: 19mgCalcium: 87mgIron: 4mg
Nutritional information is auto-generated and the accuracy is not guaranteed.
Did You Try This?I’d Love For You to Share it on Instagram and tag me! @CosmopolitanCornbread
This recipe was originally published in 2013, updated in 2021.
