Old-Fashioned Chicken and Dumplings is a super simple recipe. Flat and yummy strips of dough simmered in a yummy broth and tender chicken.
OLD-FASHIONED CHICKEN AND DUMPLINGS
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!
VIDEO INCLUDED BELOW:
TIPS FOR MAKING THE BEST CHICKEN AND DUMPLINGS
- 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.
- You could even purchase a store-bought rotisserie chicken and pull the meat off the bone and shred it.
- 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. A lot of us are used to the CHICKEN & DROP DUMPLINGS. If you really want the full Cracker Barrel experience, serve it with a side of HASHBROWN CASSEROLE.
INGREDIENTS NEEDED: (FULL RECIPE AT THE BOTTOM OF THE POST)
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 2-3 chicken breasts and season with salt and pepper. Bake for about 45 minutes.
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.
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.
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.
Happiness in a bowl.
Enjoy!
CRAVING MORE COMFORT FOOD RECIPES. CHECK THESE OUT!
CHICKEN AND DROP DUMPLINGS
CROCK POT CHICKEN AND DUMPLINGS
CHICKEN NOODLE STEW
CHICKEN & DUMPLINGS CASSEROLE
CROCK POT CHICKEN AND GRAVY
CREAMY CHICKEN ENCHILADAS WITH WHITE SAUCE
CROCK POT CHICKEN AND RICE BURRITO BOWL
CROCK POT MISSISSIPPI POT ROAST
THE BEST INSTANT POT POT ROAST
HASHBROWN AND PORK CHOP CASSEROLE
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.
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Servings: 6
Calories: 348kcal
Ingredients
- 3 cups chicken (about 2-3 chicken breasts)
- 2 quarts chicken broth
- 2 cups all-purpose flour
- 1/2 tsp baking powder
- 2 tbsp cold salted butter, cubed
- 1 cup milk
- 2 tbsp 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 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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Originally published: April 2012
Updated and republished: October 2020
This looks wonderful. I usually make the bisquick kind I admit, because it's what I grew up with thus what comforts me, but sometimes I get a craving for the real thing and your recipe looks great 🙂
My mom used to make it with bisquick too! Do you make it the same way just substitute bisquick for flour? She rolled it out and cut squares like this recipe.
The only difference between the Bisquick and flour is the Bisquick already has the baking powder in it. My Mom too used Bisquick and water and never added butter. I am thinking I will try this recipe but use the Bisquick and the butter and milk AND possibly add a chicken bouillon cube to the broth to make sure its really got allot flavor
Bouillon gives it a not so good taste.use thighs that are fatty leave skin on.boil with salt and pepper.then Devine put in dumplins
True thighs give so much flavor.
I dislike when ppl alter recipes however I’ve looked long and hard to make them like my
Mom. Since this had her ingredients I tweaked the amounts ( like all old recipes she said ‘eyeball it that was my instructions) and am so grateful. It’s my moms dumplings !! I can pass it to my daughters now. Many thanks!
Looks like you tweeked it also. A tweek is a tweek. But it’s all good. To each his or her own. Glad it came out well.
Boiling the chicken is how to start making chicken n dumplins from scratch…you can add broth or bouillon after removing the chicken for extra flavor.
Homemade dumplings never made from Bisquick are key as well. However, in the frozen section Mary B’s has a dumpling that is comparable and I promise you wont be disappointed. Especially for those of you on the fly. You simply break them apart and put them in your boiling broth. You can also adjust the length to your taste. If I use these I break them in half. Enjoy!!
I always “tweak” recipes many times based on the reviews. I made these dumplings per the recipe and they turned out well. Don’t forget to use flour on the bottom and top of the dough. As for the chicken part, I boil my chicken in chicken broth. I take chicken out to cool and shred and add some celery and green onions to broth. When celery is tender, I add the dumplings, then chicken, carefully mixing them. I finish by adding a little milk because that’s how my grandma did it. It’s all about personal taste, but the dumplings we’re great and not “doughy” tasting.
I also just recently found your site. You have some very nice recipes! I’ll be back! ????
That’s how my 80 yr old neighbor made them too. She added a little milk at the end and they are soooooooooo good!
A little milk never hurts! Ha!!
I also like to season my flour with chives and thyme and creole seasoning before I make my dumplings..DELISH..
Ok., I’m a guy. My Grammy taught me how to cook stuff while my single mom was out playing.
Made C &D today cause of a cold front in the Keys. Granny says stockpot and boil the kaKa out of the bird salt, pepper, garlic to taste and pull it to cool. Basic right! Now here’s my newbie to all this. I had a 1/4 bag of SR flour in the fridge. Mixed an egg whole milk with some oil and blended in my flour. Well it was too soft I reached in the fridge, grabbed a bag and commensed to blend. The dumplings mix began to thicken nicely. But, something was strange. My dough was weirdlyk to the touch. WHH is wrong. Well, my blend to the batch was SR cornmeal. The dumplings are the BOMB!!!! I think it ended up 2 part flour 1 part cornmeal. Ya gotta try this. My grandma probably rolled over in the grave. Lol! A wonderful new twist to good ol dumplings.
Johnny that sounds delicious. I will give it a try.
Too funny! Glad they turned out! 😀 I may have to try that some time. 🙂 I always add celery to my stock. Adds flavor. I usually skim some of the fat off the top for the oil part of my dumplings and use broth, never water. Any way you fix ’em..dumplings are an old favorite of mine!
I made these 2 weeks ago with bisquik. And they were amazing
That’s awesome Melissa! Love hearing that it turned out well with Bisquick!!
I love this recipe. I boil my chicken for 25 minutes and then make the dumplings while that is happening. I also add cracked rosemary, thyme and sage at the end for a herby finish that my partner and I really enjoy.
I am so trying this! It's one of those recipes I always mean to try or make and never get around to it, but put it down for later this week. Thx!
Ooh, looks like a wonderfully warming and comforting meal 🙂 What a classic!
Ugh youre making my mouth water! If i wasnt just starting back on weight watchers id be heading to the store for some chicken and dumplings lol
Oh, this looks so good. It's chilly and rainy in New York today and I'd love to have a bowl of this right now! I actually just watched Tyler Florence on the Food Network make dumplings, too. It must be a sign that I should make some dumplings! 🙂
Now this is some down home cooking!! Looks delish!
Just made a batch of mom’s chicken and dumplings, I was stumped on the baking soda, it’s been a long time.
The warm memories of my mom’s love from a bowl of chicken and dumplings are just what the doctor ordered.
I think the recipe says baking powder, big difference! lol
Have made chicken and dumplings this way for years and my kids and grandkids love them. In fact, had family here for the Easter weekend and the grandaughters asked it I was going to make chicken and dumplings. Unfortunately ham took priority for Easter dinner but you can bet I'll be making them next time around. So easy and tasty.
You can do it with ham. Make a nice rich stock then throw in the dumplings.
Few dishes remind me of home but this one certainly does. Looks delicious.
It sounds yummy! Rainy & cool here in Kansas, too. Think I'll make some tonight!
My Mom made Chicken and Dumplings when we were kids. Her dumplings were little clumps of dough. mmmmm…
Your sounds good too. lol This is definitely a comfort food.
This dish looks perfect! I would love every tasty bite…your tutorials are always so great. So glad you shared…my mouth will water every time I think of this, and I WILL make it one of these days too.
chicken and dumplings, the perfect comfort food, and yours looks soo good, like I want some now.
I haven't had chicken and dumplings in the longest time! Looks delicious!
Brandie,
Thanks for featuring my Easter Bunny Cupcakes and hosting this fun event!
Brandie,
I have to leave now. Appt with Hospice Social Worker. I don't have time to post on my FB page. I'll have to do it later, unless you want to do it.
Thanks
Rebecca Ann
AS I promised, earlier this week, I made this tonight…. turned out terrific! My first time making chicken and dumplings, too. I added frozen mixed veggies to the chicken and broth. Thanks again.
When I post it on my blog, I'll mention you and link to your blog page.
Nothing better on a sick day then a big bowl of hot and steaming chicken with dumplings.
Iknow you stated before the recipe for anyone who has never had chicken and dumplings….that just broke my heart because I can't IMAGINE living in a world where I had never had chicken 'n dumplings! There truly is nothing better and I can't wait to try your recipe!!
I have never had chicken and dumplings–I think I’ve have missed out on something yummy. This recipe looks easy and usually have all items on hand. Going to try this over the weekend. Thank you!!!!
I made these last night. They were absolutely delicious. I have always made my dumplings just using flour and warm water BUT these were the best ever. Recipe is a keeper!!
I posted my success using your recipe on my blog and linked to your blog. This recipe was terrific and the dumplings now one of my favorites to make. Thanks again.
http://gooddealmeals.blogspot.com/2012/04/chicken-and-dumplings.html
This is the kind of dumplings my mama used to make. Just one question: it's baking powder in the recipe (not what mama used) and baking soda in the direction. I'm thinking it's supposed to be soda, or just salt. Which one?
Wonderful recipe, really enjoyed it. Reminds me of my mom's chicken and dumpling.
Oh, Brandie! This is exactly how my Nanny Richburg used to make her dumplings. I reeeaaally don't like the doughy, drop dumplings! Thanks for all your great recipes. I appreciate you!!!
My husband is NOT a chicken n dumplings fan, but after making this tonight he ate THREE bowls of it. I was in shock lol…our daughter and her friend also downed their entire serving, which is saying a lot since our kids are quite picky. This one is definitely a keeper!!!
There was a comment on here about baking powder. Sorry about the typo in the instructions, but you do use baking powder – not baking soda. 🙂
I use self-rising flour so there is no need for the baking powder. I had never had Chicken and dumplings until I met my sister-in-law in Tennessee and she taught me how to make it that way. It is awesome!
My husband loves chicken & dumplings, he likes the hormel cans of it & says this is better than that. I added carrots to mine & some garlic & herb mrs. Dash to the chicken while it was baking, turned out pretty good =)
Great recipe. Growing up in NC we call it chicken pastry. Whatever you call it, it's so good. We make this instead of chicken soup when someone is sick!
Made chicken and dumplings tonight. Was delicious! Thank you do much for such a good recipe and perfect directions!
Thank you so much everyone for the wonderful comments! Megan, so happy this turned out great for you! You were so sweet to come back and let me know how it turned out! ~Brandie
Delicious! Thank you so much for sharing.
Just made this! Its delicious! Only issue i had was the flour..i ran out of alk purpose. So i had to use a lil bit of self rising. I found that i had to use more flour than what this recipe calls for. Total i used about 3 cups for the dough. Anyway its awesome!
Made these for Thanksgiving & they were awesome! Have made them three times now and each time they turned out great:)
Tryin this today!!
I made the simple chicken and dumplins the other day. It was delish! Can't wait to try this recipe.
So happy you liked the simple recipe! Thank you for letting me know!
For the amounts used in this recipe, how many servings is it? I need to feed three adults and wonder if this will be enough or should I double the recipe.
If you don't have real butter, can you substitute margarine? And do you have to use olive oil or can it be vegetable oil?
this was FANTASTIC so so yumm full of flavors thank you!
I make my own broth by simmering my chicken with added onion, garlic and a little celery flakes, also I add chicken bouillon. I make my dumplings exactly the same!! My kids favorite
meal, so glad toseesomeone else rolls out the dough! Love it!! Thank you! Gale Osborn
Anonymous, I really recommend butter for the dumplings. But you could certainly substitute veggie oil for cooking the chicken breasts. Hope that helps! Kelly – yay! So happy you liked it!
Anonymous, I do to when I have the time! Sometimes on Sundays, I'll make the broth ahead of time and store it in the fridge til I'm ready to make later in the week. Homemade broth is the best but the store bought stuff is great in a pinch and some of the brands are really getting better with the flavor. 😀 ~Brandie
I am so excited to try this. I am from the North and when I was in the South I had Chicken and Dumplings like this and it was fantastic. I have been looking for a recipe like it ever since. I can't wait!!
Just made this over the weekend while we were all snowed in and my family Loved it! Next time though I will make my noodles a little thinner since the broth does soak into them and they were a little thick for me. Also, I will make a double batch since there were no leftovers for a family of 4 – and everyone wanted more! 🙂
I'm fromAmish country, PA, and here we call this meal Pot Pie. I've been wishing I had my grandmas recipe ever since she passes. This seems awful close!
Me too. The pie crust version was chicken pieces and the drop dough balls were dumplings. The noodles were made paper think, put in a layer at a time, cook 3 minutes before stirring and adding more noodles. The noodles were made simply with flour and water. I thought my family was going to disown me when I mentioned that I serve it was vegetables (peas, carrots, peas, corn, onions, and celery) in my final product. It’s good and we like our vegetables from the garden. I am so happy to know that I am not the only one who remembers this!
I am 74 yrs old and you are the FIRST person I ‘ve ever heard call this dish Pot Pie like my Grandma always did! We cut the soft, rolled dough into 1.1/2″ squares and drop them into the boiling broth, one at a time so they don’t clump together.. We don’t let them dry like we do noodles. We always use whole chickens….the bones and skin make all the flavor. No veggies added. Best food in the world!! Thank you for sharing your memory!
I am also from Lancaster County, PA or Amish country. I make my chicken pot pie (as we call it) with chicken, pot pie dough, potatoes, onions & celery added. The dough is rolled out and dropped into the broth. Some people in our area will add saffron to give it a yellow color. This is a wonderful winter meal on a cold evening. Most restaurants in our county serve this as a special all you can eat and for some reason it is mostly Wednesday!
My husband lived in the South a few years ago and requested Chicken and Dumplings for his birthday dinner last night. After much internet searching I decided on this recipe. It was SO GOOD! I added carrots, celery, and onion to the broth while the chicken was cooking and it was a great addition. I actually ate more than my husband did, I loved it! THANK YOU!
Freeze the cut dough. Then it can be added to the boiling broth without fear of them sticking together. Just stir occasionally. I do this all the time. It doesn't change the taste or texture of the dumplings.
Thanks for posting this tip. I have made chicken and dumplings for years. I was asked to make them for Wednesday night church supper for about 80. I was wondering if I could make ahead and freeze. This will be a life saver as well as time saver.
I have been making these for years because I grew up in the south. I boil my chicken and use a boullion cube in the pot. After it is cooked and while I am pulling the chicken, I let a cup of the broth cool and when mixing the dumplings, I use half milk and half broth which adds flavor in the dough. Then when I heat broth back to boiling to add rolled dough, I add the other half of milk which makes a creamier broth for the dumplings. You can also keep the dark and white meat in 2 separate bowls so that each person can add a couple spoonfuls of their own choice on top after putting dumpling in their bowl to stir in. Then everybody is happy.
I love this recipe!! Could you give me a guess to about how many servings this recipe makes? I need to decide whether to double the dough part of it. thanks.
This is MY ABSOLUTELY FAVORITE dish from Cracker Barrel!!! I am SO Thrilled that you posted this!! Thank you SO Much!!! (Angeliza)
Thank you for showing just how simple it can be.
I use buttermilk in place of milk. Makes it a little thicker. Love both ways! Sometimes, punch one biscuit four times. 🙂 it works.
I’m planning to make this recipe for my husband and me. Can you cut the recipe in half? We love leftovers but I’m worried it may be too much 🙂 Thank you for posting! I have been wanting to try it since I got the email!
I’m not sure about your family size, but I have 2 small children who eat this and my husband and I. We usually don’t have enough leftover for everybody. We may have some, but not enough for everybody. Then again, everyone gets more than one serving. I usually have to put a bowl aside for my husband’s lunch the next day to be sure there is enough.
Has anyone tried making this ahead of time and freezing for a quick meal later on? Thank you for the recipe. I have made it and it is delicious.
Yes and it works great. Love it..
I’m not gonna lie, I doubted this while I was making it. “How can this work,there’s no seasoning! No salt! It probably will be a soggy, bland, watery mess!” But oh my goodness was I wrong! This was DELICIOUS. The flavors are perfectly balance each other, don’t alter this recipe one bit! This is definitely a new staple in our rotation. Thanks for the recipe!
I’ve made this twice now…once using the leftover turkey and drippings from Thanksgiving, as my husband does a really amazing Cajun butter flavored turkey…and once using a rotisserie chicken from Kroger. Both worked well!!! Until this recipe, I was always scared of making chicken and dumplings because it usually didn’t turn out right, so as much as I love the dish, I avoid making it. Now, I feel like a pro and will make it way more often! Thanks for sharing!!!
Roasting the chicken skin on adds much more flavor and a beautiful color to the broth. When I am in a hurry I pick up a rotisserie chicken at the grocery bone it out and use it. Excellent flavor and saves so much time.
This recipe is absolutely wonderful. I made this for my grandmother after she mentioned she hadn’t had chicken and dumplings since her mother passed (my great-grandmother). All she knew was that to make the dumplings, my great-grandmother used flour and water. I tested this recipe out and it was wonderful. It’s such a simple dish, but my, is it flavorsome!
Carolyn – thank you for taking the time to comment! What a wonderfully sweet granddaughter you are!!
Brandie, I’ve followed you for awhile and you are always so sweet and helpful! I love your recipes and my husband would flip if I could ace these. We’ve been married 49 years and I’ve only tried the chicken & dumplings made with flour tortillas…he wasn’t impressed! lol His grandmothers made the best homemade from scratch! Thanks for sharing, I’m putting this on the to do list!
Hi Linda! Thank you for finally commenting – I love hearing from you! If it makes you feel any better, I only ever made dumplings from Bisquick for the longest time. When I made this the first time – they turned out great the first time. That’s how I knew it was a winner. No experience required – ha! Hope you love these!
made it tonight myself it was wonderful.
My mom uses a short cut with canned biscuits, but I prefer the homemade biscuit dough that my grandmother made. However, she would use shortening ( lard way back when) in place of butter. I love this recipe! The only thing I do different is using cream of chicken to make my stock.
Thank you so much for posting.
Tracy S.
Thanks so much Tracy!
I just finished making these dumplings for dinner tonight. Only thing I did differently: use buttermilk instead of milk. They were absolutely wonderful! I will definitely make these again and again.
It is one of our favorites! So glad you loved it 🙂
Tonight I made this using spelt flour (half whole grain spelt, half white spelt). I used unsweetened almond milk (all I had on hand). I doubled the recipe. It was DELICIOUS.
I’m a 53 year old Bachelor who craved his grandmother’s homemade chicken and dumplings. This recipe brought a tear to my eye as it brought home many memories of family and great family dinners together. I would recommend this memory and recipe to all miss my grandma.
Thank you Joe for your sweet comment. I am so glad you were able to remember your grandmother with this recipe. 🙂
This is a wonderful recipe. I heard stories of how difficult homemade dumplings were to make, but these instructions kept the process simple and my family loved the results.
The dumpling remind me of southern cooking. Made then they were fabulous.
You’re taking me back to my childhood days with this recipe. Pretty much exactly how my mom made it!!! Mmmmmm so good!
I’ve made this recipe many times. My family loves these dumplings over the fluffy drop biscuit ones. the only thing I do different is saute onions, celery, and carrots first. its a nice addition to the soup. Other than that I follow the recipe exactly. Its a keeper!!
Great basic dumplings! I cooked at cracker barrel for years and this recipe is almost the same. I added a handful of flour to firm up the dough, plus peas and carrots to make it a one bowl meal.
I made the dumplings. They are perfect!
Hey! These chicken and dumplings are amazing! We love to make them in bulk tho, is there any way I can make them ahead of time and freeze them? Is the turnout the same? Again thanks! AMAZING!
I love making chicken and dumplings but I think it’s not truly old fashioned unless you use bone-in chicken! The broth that comes from the bone-in is so much richer and flavorful! But if you are a Mom on the go breasts work just fine!
Easy and delicious! Been holding out on making dumplings for YEARS because it is so much work for the other style. These taste like sprouts children and dumplings. So lovely. Such a blessing to have found this. Thank you for sharing.
The only thing missing is black pepper. My family would have a fit if I left it out.
I love this recipe! It’s just like my granny used to make. I toss in a box of peas and carrots when I start the broth. Yummy.
Made these last weekend exactly by this recipe except that I put a bit more chicken into it. It was very good and reminds me of my mom’s dumplings when I was a small kid, we are going back better than 50 years on this statement! Thanks for a good and simple recipe.
Hi Warren! What a wonderful memory!! It really was so wonderful to read your comment. Thank you for sharing!
Do you cover pot after adding dumplings?
Yes you do 🙂
I made these on a chilly night a couple of weeks ago for us,and my parents visiting from Florida, best dumplings I have ever had. And parents couldn’t get enough. I didn’t tweak anything, I added carrots. Thank you for this will never make dumplings any other way.
Great
I made this for supper
You can tell I’m from the south
Supper not dinner lol
I recently used a different recipe for dumplings, the flat kind instead of drop, they were only made with water and flour, and they came out more like noodles than dumplings. I’d love to try yours, but first I’d like to make sure that they won’t have a similar texture, otherwise I’ll revert to drop dumplings….please let me know if your dumplings are fluffy and not noodle-like in texture. Thank you!
Caya, these are flat dumplings that absorb the broth. They become thicker and heavier the longer you cook them. They aren’t puffy like my drop dumplings (that’s a different recipe). 🙂
I just made this and it reminded me of my childhood in NC. Thanks for sharing,
After being married 27 years and consistantly trying to make Chicken N Dumplings like Great Grandmaw, I have finanlly discovered I have been doing it all wrong! This receipe is a life saver. I have 4 young adult sons and they were amazed how wonderful “moms dumplings” were on Thanksgiving Day! Actually, I was amazed myself! I have spent many long hours in the kitchen trying to come close to those wonderful dumplings and to end up with a doughy sticky mess. I was not fortunate to make dumplings with her years ago and could never master the craft of a pinch here and a pinch there. This dish can be made in the exact time listed on the receipe. When I was done cooking the dumplings as the receipe listed, I was surprised at the amount of time I spent and how delicious and tasty they turned out! I could not wait to tell everyone how easy this receipe is. I just hope others discover. I am sure to share this wonderful receipe with my future daughter in-laws. Hope i will leave a wonderful legacy as did our great grandmaw of her wonderful cooking!
Sandy – I absolutely loved reading your comment! It just goes to show you should never stop learning, right? You made me so happy!! I was about to cry – ha!! Hugs and love to you and your family!
Delicious!!! I had this at Cracker Barrel a week ago and that had me wishing for more Chicken & Dumplings like grandma used to make. I figured it couldn’t be that hard and I could do it and I found your recipe! Easy peasy!!! Thank you! I cooked my chicken in the instant pot in 15 min instead of the oven and then followed the rest exactly. I did end up using maybe .5 cup more flour just to even get it out of the bowl but it rolled out just fine and was delicious! My 5 year old loved it too because well, it’s delicious. Thank you!
I use a metal ‘speitzel’ maker…makes smaller dumplings/noodles but just as yummy! and easier!
Can frozen noodles be used on this recipe for. Old Fashioned Chicken Dumplings?
I’ve been looking for something that would equal my grandmother’s recipe for years. Hope this is it! But I’m pretty sure she used buttermilk. Any comments? I saw one person tried it. Thanks.
This recipe was SO easy! I am not a baker who is used to tossing such a ragged pile of stuff on the counter, but these came together perfectly. Thanks for another great recipe.
I found a recipe years ago for chicken and dumplings from Land o Lakes. I always loved it but I wanted a true old fashioned, delicious recipe. My husband ordered chicken and dumplings from Cracker Barrel and he said that’s what he is used to as far as recipes go. So I am going to try this one out tonight for him (and me!) ????
I made these great Chicken and dumplings but of course I used the Bisquick recipe for the dumplings and then just dumped them in by teaspoons full to the hot broth. OMG – is this ever good. It’s cold here in Sacramento, CA and we are expecting rain tonight. Will be great to take to work tomorrow and heat up for lunch.
Thanks for sharing this recipe.
If I use unsalted butter does that change or counteract with the cooking?
Can anyone tell me if these are good to reheat? I want to make some for a couple friends, and won’t be seeing them until tomorrow. Will the dumplings keep or turn mushy?
Dumplings are just as good served the next day or so. I make a large pot when I cook them so I’ll have enough left over for 2 or 3 additional meals. They do not freeze well….become mushy when thawed and re-heated..
Rolled dumplings or slickers as some call them are the only kind I have ever eaten or made. My Grandma and my mom and all her sisters made the rolled kind. I have been making them for about 50 years. I use 3 cups all purpose flour, salt, 1 whole egg, and chicken broth from cooking a whole chicken. For great flavor, I use some of the chicken fat that will be floating on the top of the broth and you won’t need any butter. Don’t use hot broth or you will have glue. Either let your broth cool down or use ice cubes to cool it. I don’t measure the broth that goes into the dumplings, I just add a bit at a time until I have the consistency of thick biscuit dough. The more you work the flour though, the more your end result will be like noodles instead of dumplings. Dumplings are more tender than noodles. I still can’t make them exactly and as tender as my mom did but they are a close second. Mom didn’t use an egg like I do but that is the only difference.. I have always said I never met a noodle (dumplings included) I didn’t like!! . .
I watched my mother make this often. You had to have been taking pictures of her making this as it looked exactly like she did it in the 1940-50. Cracker Barrel has the nearest to this. Delicious!
Just like my Texas grandma made. I’ve also used self rising flour instead of all purpose and it was delish!!
I used store-bought rotisserie chicken deboned it. Then diced (small) celery and onion kind of “sautéed” with chicken prior to adding to liquid– to soften a little. I didn’t think the “boiling” 15-20 minutes for dumpling cook time would be enough cook time for my preference of texture. Made the dumplings ——– the recipe is TOTALLY worth the dumplings alone. Exactly what I remembered growing up with living in Texas. Relocated to the west part America— lots tend to make the dumplings “drop” style, which aren’t bad and had become used to making it that way. My spouse is used to drop style and “those were good”- was how it was said. Lol This was a total winner! Thank you for the recipe ❤
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This recipe was SO easy! I am not a baker who is used to tossing such a ragged pile of stuff on the counter, but these came together perfectly. Thanks for another great recipe.
Awesome, I mean just awesome!!! Thanks for the great recipe.
I’m wanting to make this recipe today, but I’d like to do in slow cooker as we have a busy afternoon, followed by soccer practice. Has anyone tried making in crock pot? Or made and transferred to crockpot to keep warm? Any suggestions?
I’ve eaten chicken and dumplings since I was a child but never tried its old-fashioned style as my mom never gave me a clue ???? Aw. I’m going to try this!
– Natalie
I came across this recipe and thought it looked great. I made it for dinner last night and it was better than I hoped. I followed the recipe as written for my husbands and made a vegetarian version for myself. I will be making this again. It’s a fantastic cool weather meal.
This is just like my Grandmother’s version. I remember her cooking this and helping her when I was small. I will be making this soon…thanks!
My mom made them this way this is how we grew up eating chicken an dumplings ,boil chicken with seasoning an water make the dumplings from flour an water roll out place in the pot to cook.. Well my self i use a can of cream of chicken soup in mine after the chicken is done. . then my dumplings to cook together. Oh so yummy..
Awaiting Winter Storm Harper in faaaar upstate NY and this recipe for dumplings was perfect for the homemade chicken and veggie soup my son and I put together.. It thickened it right up and cooked perfectly. Thanks!
This is an easy delicious recipe. I added cream of chicken and cream of celery to add flavor. Didn’t add the salt.
This was good!
Just like Granny made. I have always made my chicken and dumplings this way. I double the dumplings because everyone wants extras. 🙂 As other reviewers posted, please don’t over mix the dumplings, as they will get tough. I see the photo has parsley sprinkled on the C&D in the bowl…..Granny always added parsley to hers, she said it made it pretty. ???? With or without the parsley ~ it is delicious!
My Grandma had a flour bowl with a lid that she used for making dumplings and biscuits. She would hollow out a small depression in the flour and pour water and and a little vegetable oil in and then mix it with her fingers adding flour to it gradually. When she felt like she had the right amount of flour she would take the ball of dough out and sprinkle a little flour on the clean counter and roll the dough out with a glass and cut the dough into about six inch x 2 inch strips and add them to the pot that contained the boiled chicken. She used whole chicken pieces and didn’t season with anything except salt and pepper. The dumplings cooked in just a few minutes and they were delicious. I was always amazed at how quick she could make the dumplings. The only other recipe I liked as well was served at a small country kitchen run by two “grandmas”. They boiled their chicken and deboned it and then added it back to the stock. Once the dumplings were made and added they poured it into a baking dish and put strips of dumplings on the top. Once it was baked, they broke up the crispy dumplings on top and mixed it in with the others. Right before they took it out of the over, they added a little evaporated milk and pats of butter. This was even better than my Grandma’s recipe. I have never been able to find a recipe since then that called for baking the dish. Has anyone else ever run across one?
Hi Sharon! I love your memories! Grandma’s always have that special touch. So much experience in their hands. I’ll have to do some research on the other recipe you are talking about. I have some old handwritten cookbooks that were passed down to me. I’ll have to see if there is anything similar in them to what you are talking about. 🙂
When I look at the recipe I don’t see that it calls for any seasoning (salt, pepper, poultry, etc.) but people keep mentioning adjusting the salt. Am I missing something?
Hi Shawne, sorry for the confusion. It is salt and pepper to taste on the chicken breasts. The chicken broth and butter are both salted so it’s personal preference if you want to add additional salt and pepper. 🙂
I’m making this right now … do you add a lid after adding the dumplings? And do you keep it on boil or low or ?
Hi Amanda, no lid necessary unless you find that the liquid is getting too thick and the dumplings aren’t ready yet. Some folks like to keep a lid on to get more of a “steamed dumpling” texture. Hope that helps!
What about using a Dutch Oven?
I have made this recipe several times. I love it. It’s easy.
Do you use cold butter or room temp.?
Hi Kelly, cold butter. Sorry for any confusion. 🙂
Thank you!!!
Can I use premade pie crust dough instead of making it? Seems that it looks the same when rolled out, and it would make that part of the process a lot faster and easier. Just roll it out, cut and go. Looks the same to me. Doing it that way + a rotisserie chicken = done Thanks for your feedback
Hi Linda! I have never tried it with the refrigerated pie dough. They tend to be super thin. However, if you give it a try, I’d love to know how it turns out for you!
Thanks! How mau have when you cut out the dough?
Anne’s Dumplings- in the freezer section with the frozen pies
Yes, they are good too! Unfortunately not in Ohio. We use to live in Arkansas. I have called Anne’s and was told they don’t ship. 🙁
This is my go to recipe when I need a scrumptious homemade dinner. Easy to make and comes out perfect every time! Thank you
That is so wonderful to hear Janet – thanks so much!!
So, i was curious. Are these softer dumplings? My mother and grandmoher cook and debone chicken, then they put flour on the kitchen table, make a well and put egg and mix, roll out, and cut. They usually leave them for an hour or even longer to dry for a bit. Then drop them in and cook.
Hi Krista, it’s hard to explain. They are soft but get more dense the longer you let them cook in the broth. You can easily chew them though. 🙂
I use Pioneer Biscuit Mix and follow this recipe, but cannot match my mother’s. Her’s were a little dry on the inside which I loved, but cannot duplicate. Can you tell me how to do that? Oh, and recently had someone else’s dumplings and they added vegetables making me wonder if this style was unusual, so I was glad to see your recipe was just CHICKEN AND DUMPLINGS. The ones with the vegetables were good though. Oh, I just remembered a woman at work brought dumplings made out of soft tacos. I made some and you cannot tell the difference, so the lady that wanted to use pie crust might like this idea.
Hi Patricia – hmmmm….I’m not sure. Most folks don’t actually ever want a dry biscuit so it’s not something I ever thought of. Perhaps don’t use as much liquid in the biscuit mix? Also, hope you like this recipe for Chicken and Dumplings. It’s so simple but it’s always been one of my favorites!
How about biscuit dough?
Hi Dave! I have a recipe for the biscuit dough here: https://www.thecountrycook.net/chicken-and-drop-dumplings/
To get the dry biscuit on the inside simply don’t roll out the dough. Just drop it by the spoonful into your boiling broth. Bisquick has a great recipe for these types of dumplings. I am excited to try this other variation though.
I was thinking of putting aside a batch of the dumplings in the freezers for quicker use. Do you think they would freeze and cook well?
I purchased frozen dumpling at the grocery store. They work great. I use this recipe for my chicken and dumpling, which is the way my Mom them.
easy and good just taste and adjust salt at end !
Thank you for coming back to comment Peggy!
Turned out very tasty!
Love hearing that – thank you Klei!
Does it matter what kind of milk you use?
Best recipe I have found. Thank you
Thanks so much Bobby!
Terrific recipe! But I did the dumplings the old-fashioned German way.
Hi Dave, this is random but I’m from western PA, and our area cooked the old fashioned German way! I’m trying to find my Grandma’s dumpling recipe and I can’t find anything close. Would you mind letting me know how you made them? It would be greatly appreciated! Thank you!
This is a recipe that has been in my family for many years,my mother was raised in a French settlement in Ontario, they called it Potzins,mother would actually catch a chicken & clean it, put whole chicken in a large pot, I do not remember any veg in it,boil chicken for a few hrs, debone the chicken,add to broth make noodles,just flour,salt,use some cooled chicken broth for liquid,roll out,cut in squares & drop in liquid,used to be my favourite meal, the free run chickens had so much flavour.
Sounds amazing Carol!
My family is from Penetang Ontario. This recipe was always referred to as Chicken and Sliders.
That is new to me! Love learning about regional cooking!
I use to have my grandma’s recipe for chicken and dumplings but lost it along with my prized baptist church cookbook. I’ve searched for something similar and this was the closet by far! She would add carrots, corn and/or celery if she had it. I made it just like recipe called for but added cut cooked carrots. Absolutely perfect.
There really is nothing like Grandma’s cooking, is there? I am so happy that this one at least came close to what you remember. It’s always an honor to even come close to Grandma’s cooking!!
So easy to make and taste amazing!! Can i make the dumplings ahead of time and refrigerate them?
Hi Megan! So happy you liked this one! That is a really good question. I have not tried it but I don’t see any reason why it wouldn’t work…
I made this tonight and to say it was a hit would be an understatement. My family absolutely loved it. My son has a major dairy/soy allergy so I had to use unsweetened almond milk and vegan butter and this still turned out amazing!
Tessa, thank you so much for coming back to comment. I love hearing how recipe tweaks work out for folks. So happy everyone loved it – yay!!
Wonderful
LOVE THEM.
Brandie,
I made these for a Halloween Party that I’m giving my Grandchildren and children. I froze the dumplings. I had to add more flour, but that’s fine. I’ve made your recipe before, and it came out delicious. I’m calling this dish “Cooked Ghosts” for the party!! Lol I’m sure everyone will love them!!!! Thank you so much for delicious chicken and dumplings like Grandmother use to make!
Love this Pamela! What a cute name too!!
This recipe was delicious! I added carrots and parsley to it & my family loved it!
Perfect additions!! Thank you so very much LaKeisha!!
Tasted like home! Yum!
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 🙂
I made this last night. It was super easy and turned out very yummy. I did have to add water to the chicken broth as the dumplings needed to cook a bit longer. I also added a little chicken seasoning since I added some water. I added salt and pepper too.
I think those adjustments were perfect. Sounds amazing! Thank you Shannon!
Very easy to make and delicious! I will be making these again!
These were so good! I made chicken stock and chopped up finely some of the carrots and onions as well. Really happy how the dumplings came out. Was careful not to overwork the dough. It freezes well and I just finished my last serving.time to make more. Thanks!
Can I make this recipe day before & add more chicken broth if needed to thin it out. I’d actually like to serve it as a soup at church “Souper” Bowl Sunday lunch. Thank you! This recipe reminds me of my mamas!
Very good!!!
So simple and good! Me and my family were crazy for it! Definitely making again, maybe with onions, carrots, and celery if I have more time. Like a chicken and dumpling stew. Thanks for the recipe!
thanks! :Delicious!
I’ve been using this recipe for years now. I LOVE Cracker Barrel dumplings and this is the closest I can get. Super easy too.
Love hearing that so much! Thank you Katy!
Came out perfect!
Woo hoo!! Thanks so much Wen!
This was EXACTLY what I was looking for. I made a big batch of chicken stock this weekend, and had a bunch of leftover shredded dark meat chicken. I stuck to the recipe exactly, only adding around a cup and a half of defrosted frozen peas at 15 minutes, then cooked another five. This was a very easy recipe, and I can’t believe I made homemade dumplings on a weeknight.
used this recipe 4 times now,works great,easy to follow,good job!
This recipe was so easy and delicious!!! Use plenty of flour when you roll out your dumplings, as recommended, and they’ll be perfect.
Definitely my go to recipe from now on!
Wonderful! This recipe took me back to childhood when my Grandmother made Chicken and Dumplings. My Mother in law, 81, said she’s never going to Cracker Barrel again . Delicious
My mom used to make them when I was growing up.
I had to taste at least ten of them to see if they were done!
Ha! I often do that too Liz. 😉
These are just like my Grandmother made! Delicious!!
Love hearing that!! Thanks so much Jan!
Unbelievable – just like grandma made it when I was a kid!
Finally I can again enjoy my Mom’s chicken and dumplings. Thank you.
This makes me so happy Rose Mary! I know nothing beats a meal made by Mom but I am happy this came close to what you remembered! Thank you!
Easy to make. Wonderful flavor. Just like my Granny use to make.
I’m from southeastern North Carolina, and I love your recipe! Tastes just like my grandmother’s! I’ve made it a few times now and it’s perfect. Thank you so much!
Has anyone ever used frozen (not refrigerated in the cans) biscuits to make the dumplings? I think I read somewhere that you can roll them out and slice them just like you did.
Question on this please. My mother in law has been trying to find a recipe that her mother made when she was a child. She said that the dumplings were simmered all day in the chicken broth while the chicken cooked. How long can the dumplings cook in the chicken broth? I would like to make this for my mother in law’s birthday. Thank you!
In my opinion, the dumplins would fall apart if cooked too long or they might get tough. I do as she says, 15-20 minutes…perfect ! Good luck !
I can’t give this 5 stars since it used baked chicken breast–that is a SIN! You boil a whole hen or leg quarters to make a delicious broth and provide the tender meat. I like to roll my dumplings thinner and let them dry a bit before using. I also leave them in strips, the way my neighbor taught me. She also added some whole milk to the broth before the last step. The final glory is to have these in a shallow oven-proof dish and finish them in the oven so that the top dumplings get a little brown crust. Heavelnly!
I made these dumplings, and they came out really nicely! Next time I’ll roll them a little thinner. They puff up a bit while cooking. The broth was too thin at first. I figured I dusted too much of the flour off of the dumplings, so added more. Worked great! Thanks for a recipe to play with, and for a lovely pot of dumplings!
I love this recipe. I add about 1/4 tsp of celery salt for some added flavor.
Just like what my mom made many, many years ago with one exception – she used hot water instead of milk. If they soaked up most of the broth, she would then add a little milk and flour to thicken the gravy. Delicious
No one makes it exactly like our Mommas be we can sometimes come close, right? 🙂
The best ever , Everyone should try this .
This is how I have been making for over 50 years ! Best ever…however, I think I will start using the rotesserie chicken ! Thank you !
GIRL! This recipe is definitely old school! It looks great!!
This is the one chicken and dumpling I keep coming back to time and time again.
I’m looking for a recipe to make dumplings like my grandmother use to make. This sounds like the perfect one. I had an aunt that always added a can of Cream of Chicken Soup and a stick of butter to her dumplings. Best dumplings ever.
Excellent! Tastes exactly like the Western PA Chicken & Dumplings my grandma used to make. Thanks for this!!!
I used a rotisserie chicken and store bought chicken stock. I made a mirepoix with the stock, skin, bones, etc (including carrots, celery, onion, thyme, rosemary, bay leaf, and a few peppercorns) and simmered for 2 1/2 hours before straining and adding the rotisserie chicken meat and dumplings. WOW! A rich sophisticated taste! It’s my go-to now for the classic dish…