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Old-Fashioned Chicken and Dumplings

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Old-Fashioned Chicken and Dumplings

Nothing says lovin’ like Chicken and Dumplings. I don’t know that anything screams comfort more than this.  Except for maybe chicken noodle soup. But it always comes back to the chicken, don’t it?  Many of you grew up on this style of Chicken and Dumplings. It is the most basic, simple, but tummy-lovin’ stuff you ever did put in your mouth. The ingredients are simple; chicken, chicken stock, and a simple dumplin’ dough. That’s it.

Sorta 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.
old-fashioned-chicken-and-dumplings-27
Ingredients:
3 cups chicken, cooked and shredded
2 quarts chicken broth
2 cups all-purpose flour
1/2 tsp. baking powder
2 tbsp. salted butter, cubed
milk (a little less than a cupful)

Directions:
First thing you need to do is to cook your 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 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 your 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.
Old-Fashioned Chicken and Dumplings recipe from The Country 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.
Mmm. Mmm. Mmm. Happiness in a bowl.
Old-Fashioned Chicken & Dumplings recipe from The Country Cook
 Enjoy!

For those of you who prefer a fluffier dumpling, you may want to try this recipe for Chicken and Bisquick Drop Dumplings.Chicken and Bisquick Drop Dumplings recipe from The Country Cook

Crock Pot Chicken and Dumplings

Chicken Noodle StewChicken Noodle Stew

5 from 42 votes
Old-Fashioned Chicken & Dumplings recipe from The Country Cook
Print
Old-Fashioned Chicken and Dumplings
Prep Time
20 mins
Cook Time
1 hr
Total Time
1 hr 20 mins
 
Course: Main Course
Cuisine: American
Servings: 6
Calories: 348 kcal
Author: Brandie @ The Country Cook
Ingredients
  • 3 cups chicken cooked and shredded
  • 2 quarts chicken broth
  • 2 cups all-purpose flour
  • 1/2 tsp baking powder
  • 2 tbsp salted butter cubed
  • 1 cup milk
Instructions
  1. Preheat oven to 350F degrees.
  2. Spray a baking sheet with nonstick cooking spray.
  3. Drizzle a little olive oil on the chicken and season with salt and pepper.
  4. Bake for about 45 minutes.
  5. Once the chicken is cooked, shred it with two forks.
  6. 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..
  7. In a medium bowl, combine flour and baking powder. Then add in cubed butter.
  8. Combine using your fingers, fork or pastry cutter.
  9. Pour in the milk. Mix it all together.
  10. Dust your counter with a generous amount of flour. Place dumpling dough on the counter and dust it with more flour.
  11. With a rolling pin, roll the dough out to about 1/4" thickness.
  12. Be sure to add flour as necessary to keep it from sticking underneath or to your rolling pin.
  13. Using a knife or a pizza cutter, start cutting out your dumplings into squares.
  14. 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.
  15. Bring chicken broth up to a boil. Add in shredded chicken and stir.
  16. Begin adding dumplings one at a time so they don't all stick together. Stir frequently while adding them.
  17. 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.
Nutrition Facts
Old-Fashioned Chicken and Dumplings
Amount Per Serving
Calories 348 Calories from Fat 126
% Daily Value*
Total Fat 14g 22%
Saturated Fat 5g 25%
Cholesterol 56mg 19%
Sodium 1246mg 52%
Potassium 499mg 14%
Total Carbohydrates 35g 12%
Dietary Fiber 1g 4%
Sugars 2g
Protein 17g 34%
Vitamin A 5.3%
Vitamin C 27.9%
Calcium 9.5%
Iron 17.3%
* Percent Daily Values are based on a 2000 calorie diet.

 

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Comments

    • 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.

      Reply

      • 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

        Reply

        • 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

          Reply

    • 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!

      Reply

      • 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.

        Reply

        • 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!!

          Reply

        • 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.

          Reply

    • 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.

      Reply

      • 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!

        Reply

  2. 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!

    Reply

  5. 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! 🙂

    Reply

    • 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.

      Reply

  7. 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.

    Reply

  10. 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.

    Reply

  11. 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.

    Reply

  15. 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

    Reply

  16. 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.

    Reply

  18. 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!!

    Reply

  19. 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!!

    Reply

  21. 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?

    Reply

  23. 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!!!

    Reply

  24. 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!!!

    Reply

    • 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!

      Reply

  26. 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 =)

    Reply

  27. 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!

    Reply

  31. 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!

    Reply

  36. 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.

    Reply

  37. 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?

    Reply

  39. 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

    Reply

  40. 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

    Reply

  41. 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!!

    Reply

  42. 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! 🙂

    Reply

  43. 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!

    Reply

    • 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!

      Reply

  44. 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!

    Reply

  45. 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.

    Reply

    • 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.

      Reply

  46. 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.

    Reply

  47. 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.

    Reply

  48. This is MY ABSOLUTELY FAVORITE dish from Cracker Barrel!!! I am SO Thrilled that you posted this!! Thank you SO Much!!! (Angeliza)

    Reply

  50. I use buttermilk in place of milk. Makes it a little thicker. Love both ways! Sometimes, punch one biscuit four times. 🙂 it works.

    Reply

  51. 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!

    Reply

    • 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.

      Reply

  52. 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.

    Reply

  53. 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!

    Reply

  54. 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!!!

    Reply

  55. 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!

    Reply

  56. 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!

    Reply

    • 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!

      Reply

  58. 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.

    Reply

  59. 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.

    Reply

  60. 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.

    Reply

  61. 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.

    Reply

    • Thank you Joe for your sweet comment. I am so glad you were able to remember your grandmother with this recipe. 🙂

      Reply

  62. 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.

    Reply

  65. 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!!

    Reply

  66. 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.

    Reply

  68. 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!

    Reply

  69. 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!

    Reply

  70. 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.

    Reply

  72. 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.

    Reply

  73. 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.

    Reply

  75. 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.

    Reply

  77. 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!

    Reply

  79. 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!

    Reply

  80. 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!

    Reply

  83. 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.

    Reply

  84. 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.

    Reply

  85. 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!) ????

    Reply

  86. 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.

    Reply

  88. 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?

    Reply

    • 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..

      Reply

  89. 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!! . .

    Reply

  90. 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!

    Reply

  91. Just like my Texas grandma made. I’ve also used self rising flour instead of all purpose and it was delish!!

    Reply

  92. 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 ❤
    P.S. 🌟🌟🌟🌟🌟🌟!

    Reply

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