Old Country Chicken and Dumplings

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-03 · Updated 2026-04-03

A hearty, comforting dish that evokes the warmth of a grandmother's kitchen, with tender chicken and fluffy dumplings in a savory broth. This american-inspired one pot ready in about 95 minutes pairs bone-in and skin-on chicken thighs, chicken broth, medium, diced carrot for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1.5 lbs, bone-in and skin-on chicken thighs
• 4 cups chicken broth
• 2 medium, diced carrot
• 2 stalks, diced celery
• 1 large, diced onion
• 3 tbsp all-purpose flour
• 1 tsp dried dill
• 1 tsp dried thyme
• 1 tsp salt
• 1/2 tsp black pepper
• 2 tbsp butter
• 1/4 cup all-purpose flour
• 1 tsp baking powder
• 1/2 cup milk
• 2 tbsp, chopped chives

Instructions

1. Step 1: In a large pot, heat 1 tbsp butter over medium heat. Add the chicken thighs and cook until golden brown on both sides, about 5 minutes per side. Remove and set aside.
2. Step 2: In the same pot, add the remaining 1 tbsp butter. Add the diced onion, carrot, and celery. Cook for 5 minutes until softened. Stir in 3 tbsp all-purpose flour and cook for 2 minutes until golden.
3. Step 3: Gradually whisk in the chicken broth, scraping up any browned bits. Add the dill, thyme, 1 tsp salt, and 1/2 tsp black pepper. Return the chicken to the pot, bring to a simmer, and cook uncovered for 30 minutes until the chicken is cooked through.
4. Step 4: Remove the chicken and shred the meat, discarding bones and skin. Return the shredded chicken to the pot. Simmer for 10 minutes to let flavors meld.
5. Step 5: For the dumplings, in a bowl, whisk together 1/4 cup all-purpose flour, 1 tsp baking powder, and a pinch of salt. Add 1/2 cup milk and stir until just combined (do not overmix).
6. Step 6: Drop the dumpling batter by spoonfuls onto the simmering broth, spacing them about 1 inch apart. Cover the pot and cook on low heat for 15 minutes without lifting the lid.
7. Step 7: Uncover and cook for 5 more minutes until the dumplings are cooked through and fluffy. Garnish with chopped chives before serving.