Rustic Chicken and Dumplings (with Cooking Video)

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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.

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.

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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, 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!

Old-fashioned, rustic Chicken and Dumplings is a recipe I have been making for over 30 years. Learn how to make this classic recipe.

Did You Make This Recipe? I would love for you to rate it in the recipe card, and I’d love to hear your thoughts!

Rustic Chicken & Dumplings

Constance Smith – A Good Life Farm
A homemade classic
5 from 9 votes
Prep Time 10 mins
Cook Time 50 mins
Total Time 50 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 tsp salt
  • 1/2 tsp 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, 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: 1cSodium: 1839mgCalcium: 87mgVitamin C: 19mgVitamin A: 402IUSugar: 2gFiber: 2gPotassium: 746mgCholesterol: 100mgCalories: 473kcalTrans Fat: 1gMonounsaturated Fat: 4gPolyunsaturated Fat: 1gSaturated Fat: 7gFat: 14gProtein: 33gCarbohydrates: 51gIron: 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! @A_Good_Life_Farm

This recipe was originally published in 2013, updated in 2021.

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