The ingredients for this Old-Fashioned Chicken and Dumplings recipe are so simple; chicken, chicken stock, and a simple flat dumpling dough. That’s it. Delicious! Want an easier version, be sure to check out my CROCK POT CHICKEN AND DUMPLINGS!
VIDEO INCLUDED:
ARE THESE CHICKEN AND DUMPLINGS LIKE CRACKER BARREL?
For those of you who haven’t eaten this style of Chicken and Dumplings growing up then you may have eaten it at a place like Cracker Barrel. It’s a humble dish for sure, but I think that is what makes it good. We’re going back to basics here today on The Country Cook. Maybe serve it with a side of HASHBROWN CASSEROLE. 
WHAT YOU’LL NEED FOR THIS RECIPE:
chicken
chicken broth
chicken broth
all-purpose flour
baking powder
salted butter
milk
HOW TO MAKE OLD-FASHIONED CHICKEN AND DUMPLINGS:
First thing you need to do is to cook the chicken. You can use a store bought rotisserie chicken for this if you like. Preheat oven to 350F degrees. Spray a baking sheet with nonstick cooking spray. Drizzle a little olive oil on the chicken and season with salt and pepper. Bake for about 45 minutes.
Some folks like dark meat with their dumplings, some like a combination of white and dark. Chicken thighs would work great for this as well. Go with whatever you like here. I had two large chicken breasts so I used those. Once the chicken is cooked, shred it with two forks. Or, you can put it into a stand mixer and have it do the work for you.
Look how easy and perfectly shredded. Just don’t leave it on too long or you’ll have minced chicken.
Pour 2 quarts of chicken stock or broth into a large pot and start warming it up on the stovetop while you make the dumplings. In a medium bowl, combine flour and baking powder. Then add in cold cubed butter.
You can combine it all using a fork or a pastry cutter. But the best way is really with your fingers. Just smoosh the butter between your fingers while you gradually mix it in with the flour mixture.
Now pour in the milk. You want to measure out a little less than a cup. Mix it all together.
Dust your counter with a generous amount of flour. Place your dumpling dough on the counter and dust it with more flour.
With a rolling pin, roll the dough out to about 1/4″ thickness. Be sure to add flour as necessary to keep it from sticking underneath or to your rolling pin.
Using a knife or a pizza cutter, start cutting out your dumplings into squares. They don’t need to be perfectly shaped. Remember, this dish is rustic and homemade so it should look like it.
Dust your dumplings with a bit more flour. The extra flour is all gonna help keep them from sticking but will also thicken your chicken broth some as well when you add them to the pot.
Bring the chicken broth up to a boil. Add in your shredded chicken and stir. Begin adding dumplings one at a time so they don’t all stick together. Stir frequently while adding them.
Allow dumplings to cook for about 15-20 minutes. You should notice your broth starting to thicken (from the extra flour) and your dumplings may start to sink a little to the bottom because they are soaking up the broth. Take one out and taste test it. It shouldn’t have a doughy taste anymore.
Mmm. Mmm. Mmm. Happiness in a bowl.
Enjoy!
OLD-FASHIONED CHICKEN AND DUMPLINGS RECIPE
Old-Fashioned Chicken and Dumplings is a super simple recipe. Flat and yummy strips of dough simmered in a yummy broth and tender chicken.
Originally published: April 2012
Updated and republished: May 2019
OLD-FASHIONED CHICKEN AND DUMPLINGS
Old-Fashioned Chicken and Dumplings is a super simple recipe. Flat and yummy strips of dough simmered in a yummy broth and tender chicken.
Print Pin RatePrep Time: 20 minutes
Cook Time: 1 hour
Total Time: 1 hour 20 minutes
Servings: 6
Calories: 348kcal
Ingredients
- 3 cups chicken, cooked and shredded
- 2 quarts chicken broth
- 2 cups all-purpose flour
- 1/2 tsp baking powder
- 2 tbsp cold salted butter, cubed
- 1 cup milk
Instructions
- Preheat oven to 350F degrees.
- Spray a baking sheet with nonstick cooking spray.
- Drizzle a little olive oil on the chicken and season with salt and pepper.
- Bake for about 45 minutes.
- Once the chicken is cooked, shred it with two forks.
- Pour 2 quarts of chicken stock or broth into a large pot and start warming it up on the stove top while you make the dumplings..
- In a medium bowl, combine flour and baking powder. Then add in cubed butter.
- Combine using your fingers, fork or pastry cutter.
- Pour in the milk. Mix it all together.
- Dust your counter with a generous amount of flour. Place dumpling dough on the counter and dust it with more flour.
- With a rolling pin, roll the dough out to about 1/4" thickness.
- Be sure to add flour as necessary to keep it from sticking underneath or to your rolling pin.
- Using a knife or a pizza cutter, start cutting out your dumplings into squares.
- Dust dumplings with a bit more flour. The extra flour is all gonna help keep them from sticking but will also thicken your chicken broth some as well when you add them to the pot.
- Bring chicken broth up to a boil. Add in shredded chicken and stir.
- Begin adding dumplings one at a time so they don't all stick together. Stir frequently while adding them.
- Allow dumplings to cook for about 15-20 minutes. You should notice your broth starting to thicken (from the extra flour) and your dumplings may start to sink a little to the bottom because they are soaking up the broth. Take one out and taste test it. It shouldn't have a doughy taste anymore.
Video
Nutrition
Calories: 348kcal | Carbohydrates: 35g | Protein: 17g | Fat: 14g | Saturated Fat: 5g | Cholesterol: 56mg | Sodium: 1246mg | Potassium: 499mg | Fiber: 1g | Sugar: 2g | Vitamin A: 265IU | Vitamin C: 23mg | Calcium: 95mg | Iron: 3.1mg
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What are the ratios/measurements for flour and butter and whatnot?
I love this recipe super easy and I started adding celery onions and carrots to the broth and it’s even better! My family loves this one for sure!
Perfect additions, Sarah!! Thank you so very much for coming back to leave a comment!!
I’m far from home but this takes me back! Thank you!!!
My favorite meal!
I just made this tonight and it was delicious to me and my family
I love hearing that! Thank you so very much!
Made it with gluten free flour and it was perfect! Thanks!!
Did you use the same ratio as in this recipe?
I add Tony Chachere seasoning to my flour mixture to season my dumplings….. my family loves this meal. I usually make a double recipe.
Love that!! Sounds incredible!! Thank you!
I love Chicken and Dumplings. It seems my Mom always made the best. This recipe is spot on. The dumplings are perfect. Thanks Jay Bone.
Thank you so very much Jay!!
Can you make these noodles ahead and store in the fridge a couple days in advance? My grandma used to leave her dumplings out to dry overnight but I wouldn’t think to do this with these and the milk right?
I boiled a somewhat large chicken so I used what I thought was the right amount. My husband had just bought some sea salt with basil and thyme and we added this to broth.
Excellent recipe! .
Used corn starch as a thickener .
That sea salt sounds amazing!! Thanks so much Annette!
I made it today and it brings back sweet memories of my mom.
This is one of my go-to recipes now for comfort food. Tastes exactly like my mother’s. She’s been gone 21 years now, but this dish brings her vividly back to me every time I make it. Thanks so much.
Awww wow – this makes me so happy to hear Jonathan. I am honored that you think this tastes like what your Mom made. There is no higher compliment in my opinion! 🙂
This tastes just like my grandmothers. I used a tsp of poultry seasoning with my chicken broth and I added two cans of mixed veggies. My dumplings needed about another 1/2 cup of flour…. and my husband ate two giant bowls of this and is already asking me to make it again! This is an awesome recipe for Deep South chic & sliks!! ❤️
I added a little shredded carrot & parsley for color. This is a great recipe, especially on a cold January evening.
Can I make Make my dough and refrigerate it overnight I wanna try this recipe for the restaurant we own in Roanoke Virginia. It would be nice if I could take some of the workload off of me. I was thinking about cooking The chicken and make the stock The night before, then prepare my dough and refrigerate it until the next morning. What is your thoughts about this
Hi Sonny! Yes, I think you could absolutely do that. Just pop a lid on it with a little extra flour so they don’t stick together. What’s the name of your restaurant? I am over in Salem! 🙂
I’m in Salem, VA too! I LOVE this recipe, it has made my picky, dumpling loving fiancé so happy on many occasions
I love this recipe it reminds me of my Grandmother’s. Sho to be able to have it again with her gone brings back to many wonderful feelings. Unfortunately I can’t process dairy at all any more sho I was wondering what can I put in instead of milk and it taste ok? I tried just water and it wasn’t the best but even the small amount of milk in this kills me.
Hi Lora – perhaps a liquid dairy substitute? Almond or soy milk may work or even an unsweetened coffee creamer might work.
I remember helping my mom roll out dumplings when I was a kid. I’ve never actually made dumplings before, used this recipe last night and dumplings came out great. I boiled a whole chicken and used that as broth, after straining it.
Love hearing that Annette! Glad you gave it a try!
Love this recipe. Super easy. Thanks for sharing.
Thank you so very much Diane!
This reminds me of the chicken and dumplings that my grandmother would make. I did start adding carrots and celery. I increased the broth, because mine were not as soupy as the video above. I also boil my chicken to have a natural chicken broth 🙂