Chicken and Dumplings

Name: Old-Fashioned Chicken and Dumplings
Prep time: 20 min
Cook time: 60 min
Total time: 80 min
Ingredients: 2-3 chicken breasts ((about 3 cups of cooked chicken)); 2 Tablespoons oil ((avocado or olive oil)); salt and pepper ((to taste)); 2 quarts chicken broth; 2 cups all-purpose flour; 1/2 teaspoon baking powder; 2 Tablespoons cold salted butter, cubed; 1 cup milk; all purpose flour ((for your counter and for rolling out the dumplings))

PIN RECIPE RECIPE CARD EMAIL RECIPE

Old-Fashioned Chicken and Dumplings is a super simple recipe. Flat strips of dough simmered in a yummy broth with tender chicken.

An Old-Fashioned Southern Style Recipe

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.

Old-Fashioned Chicken and Dumplings, shown in a bowl with parsley in the background

The perfect recipe and just like I remember growing up. Thank you!
– Denise

Frequently Asked Questions

Can I use chicken thighs or other dark meat?

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.

What can I serve with Chicken and Dumplings?

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.

What is a “flat” dumpling?

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.

Can I add vegetables?

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.

Could I use a rotisserie chicken?

Absolutely, instead of roasting the chicken breasts, you can pick up a store bought rotisserie chicken.

Can I boil the chicken instead?

You sure can! You can boil the chicken directly in the chicken broth if you prefer. You can even do this the old school way and boil a whole chicken in water to create its own broth (see my post on how to make Homemade Chicken Broth on how to do that.)

How do I store leftovers?

Chicken and Dumplings are best eaten the day they are made. You can store it in a covered container in the fridge; however, the dumplings will continue to soak up the broth and can turn gummy over time.

OLD-FASHIONED CHICKEN AND DUMPLINGS recipe from The Country Cook, shown in a white bowl with fresh parsley

Ingredients Needed: (See Recipe Card Below For the Full Recipe)

chicken breasts – you can use bone in or boneless or even chicken thighs
chicken broth – if you have any sensitivity to sodium, you can get the low or no sodium option. Alternatively, if you really want to kick up the flavor, try making Homemade Chicken Broth.
all purpose flour – my favorite brand of flour is White Lily but any brand of all purpose flour will work here.
baking powder – it’s super important you make sure your baking powder is fresh. If it isn’t the dumplings won’t puff up at all.
salted butter – it needs to be real butter and not margarine.
milk – whole milk is best if you have it.

chicken breasts, chicken broth, all purpose flour, milk, oil, baking powder, salt and pepper.

How To Make Chicken and Dumplings

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 will reach an internal temperature of 165F degrees when fully cooked.

chicken breast on a baking sheet drizzled with olive oil

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

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 being used in a bowl of flour.

Now pour in the milk. 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.

a wooden rolling pin rolling dumpling dough into a flat shit

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.

rolling flat dumpling dough with a pizza cutter to cut squares

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

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

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.