Old-Fashioned Chicken and Dumplings is a super simple recipe. Flat strips of dough simmered in a yummy broth with tender chicken.
HOMESTYLE COMFORT FOOD
There really is no other recipe that screams comfort food quite like chicken and dumplings. This meal will warm up and comfort any soul on a cold winter's day! Want an easier version, be sure to check out my Crock Pot Chicken and Dumplings.
FREQUENTLY ASKED QUESTIONS ABOUT OLD-FASHIONED CHICKEN AND DUMPLINGS:
Absolutely! Use whatever cut of chicken you and your family enjoy! You could even purchase a store-bought rotisserie chicken to make this a little faster to prepare.
Personally, I like to serve with some sort of FRENCH BREAD or BISCUITS. If you want some more veggies with your meal, you could serve with a side salad or GREEN BEANS.
For those of you who didn't grow up eating this style of Chicken and Dumplings - then you may have eaten it at a place like Cracker Barrel. A lot of us grew up eating CHICKEN & DROP DUMPLINGS. Flat dumplings are very basic and are meant to soak up the flavors of the broth. It's an easy, comforting homestyle meal.
You certainly could. This particular version of chicken and dumplings usually does not have any vegetables added but you certainly could throw in some peas and carrots if you prefer.
INGREDIENTS NEEDED: (FULL RECIPE AT THE BOTTOM OF THE POST)
- chicken broth
- all purpose flour
- baking powder
- salted butter
- milk
HOW TO MAKE OLD-FASHIONED CHICKEN AND DUMPLINGS:
Time needed: 1 hour and 20 minutes.
Step-by-step instructions
- Cook the chicken
Preheat oven to 350F degrees. Spray a baking sheet with nonstick cooking spray. Drizzle a little olive oil on the 2-3 chicken breasts and season with salt and pepper. Bake for about 45 minutes.
![chicken breast on a baking sheet drizzled with olive oil](data:image/svg+xml,<svg xmlns="http://www.w3.org/2000/svg" viewBox="0 0 3500 1960"></svg>)
- Start preparing the dumplings
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. 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.
![flour, baking soda and cubed butter in a clear bowl](data:image/svg+xml,<svg xmlns="http://www.w3.org/2000/svg" viewBox="0 0 2990 1876"></svg>)
- Cut butter into flour
You can combine it all using a fork or a pastry cutter or your fingers. Just smoosh the butter between your fingers while you gradually mix it in with the flour mixture.
![PASTRY CUTTER IN A BOWL OF FLOUR PUSHING DOWN THE CUBES OF BUTTER](data:image/svg+xml,<svg xmlns="http://www.w3.org/2000/svg" viewBox="0 0 3296 1842"></svg>)
- Roll out dumpling dough
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 ¼" thickness. Be sure to add flour as necessary to keep it from sticking underneath or to your rolling pin.
![a wooden rolling pin rolling dumpling dough into a flat shit](data:image/svg+xml,<svg xmlns="http://www.w3.org/2000/svg" viewBox="0 0 3502 1942"></svg>)
- Cut out dumpling shapes
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.
- Warm up broth and chicken
Bring the chicken broth up to a boil. Add in the shredded chicken and stir.
![shredded chicken added to chicken broth in a large stock pot](data:image/svg+xml,<svg xmlns="http://www.w3.org/2000/svg" viewBox="0 0 3506 1950"></svg>)
- Begin adding dumplings to the pot
Begin adding dumplings one at a time so they don't all stick together. Stir frequently while adding them.
![dropping individual dumplings into chicken broth](data:image/svg+xml,<svg xmlns="http://www.w3.org/2000/svg" viewBox="0 0 3506 1932"></svg>)
- Let dumplings cook
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.
![ladle full of Chicken and Dumplings in a pot](data:image/svg+xml,<svg xmlns="http://www.w3.org/2000/svg" viewBox="0 0 798 1037"></svg>)
- Serve it up
Ladle the chicken and dumplings into bowls and serve! Happiness and comfort in a bowl!
![chicken and dumplings in a bowl, scooped out with a spoon](data:image/svg+xml,<svg xmlns="http://www.w3.org/2000/svg" viewBox="0 0 741 1037"></svg>)
CRAVING MORE COMFORT FOOD RECIPES. CHECK THESE OUT!
Old-Fashioned Chicken and Dumplings
Ingredients
- 3 cups chicken (about 2-3 chicken breasts)
- 2 quarts chicken broth
- 2 cups all-purpose flour
- ½ teaspoon baking powder
- 2 tablespoon cold salted butter, cubed
- 1 cup milk
- 2 tablespoon olive oil
- salt and pepper, to taste
Instructions
- Preheat oven to 350F degrees. Spray a baking sheet with nonstick cooking spray.
- Place chicken breast on the baking sheet and Drizzle a little olive oil on the chicken and season with salt and pepper.
- Bake chicken 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 ¼" 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
Notes
- Use whatever cut of chicken you and your family enjoy. Chicken thighs are a great alternative. You could even purchase a store-bought rotisserie chicken to make this a little faster to prepare.
- This particular version of chicken and dumplings usually does not have any vegetables added but you certainly could throw in some peas and carrots if you prefer.
- I like to serve this with FRENCH BREAD or BISCUITS. If you want some more veggies with your meal, you could serve with a side salad or GREEN BEANS.
Nutrition
Originally published: April 2012
Updated and republished: October 2020
Dacey
I am pretty sure this recipe has changed. I used to make dumplings from this recipe and I could have sworn that the ratio for mild said: "Slightly under a cup". These measurements made the dough very soupy. For those reading this, don't use the full cup of milk.
What I did to make it my own and slightly better health-wise - I cut carrots and celery and cooked them in the stock. I also used my homemade veggie broth. I like a soupier dumpling and I felt like there was not enough liquid in this recipe. I used 4 cups of chicken broth and then I used 6 cups of veggie broth. My husband even said it was the best dumplings that he ever had!
Brandie @ The Country Cook
Hey Dacey - thanks for commenting! This recipe hasn't changed. I have updated the photos but this recipe is my tried and true. Southern dumplings are made by feel. Some people measure too little flour and some measure a little too much - just depends on how you measure (scoop and clean the top with a knife or just dip and shake to remove excess) so sometimes you get a little more or little less with the flour. This is a forgiving recipe so just add a little more flour or little more milk as necessary to get the right texture. Hope that helps!
EmRaine
This is sooooo yummy! I did half chicken stock/ half broth and boiled my chicken in my Dutch oven with a bay leaf and some seasonings. I CANT STOP EATING IT !!! Thank you for the recipe
Scott Kane
Easy and tasty
Brandie @ The Country Cook
Thanks Scott!
SUSAN Kindell
Hey cuz. I can’t believe I saw your name … I know there’s only one Scott K… anyways I use to make this recipe all of the time when kids were little… they liked the flat and drop so I made them both in The same pot… I also substitute chicken broth for milk…once I made the flat dumplings I would make the drop and put on top of the chicken and flat dumplings… than do drop dumplings and cover another 15 minutes…everyone was happy I still do this today…lol. Hugs and love to family