Chicken and Dumplings
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.
The perfect recipe and just like I remember growing up. Thank you!
– Denise
Frequently Asked Questions
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.
Absolutely, instead of roasting the chicken breasts, you can pick up a store bought rotisserie chicken.
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.)
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.
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.
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.
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. 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 the 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.
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Old-Fashioned Chicken and Dumplings
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
- ½ teaspoon baking powder
- 2 Tablespoons cold salted butter, cubed
- 1 cup milk
- all purpose flour (for your counter and for rolling out the dumplings)
Instructions
- Preheat oven to 350F degrees. Spray a baking sheet with nonstick cooking spray.
- Place 2-3 chicken breasts on the baking sheet. Drizzle 2 Tablespoons oil on the chicken and season with salt and pepper
- Bake chicken for about 45 minutes. Chicken will reach an internal temperature of 165F degrees when fully cooked. Once the chicken is cooked, shred it with two forks.
- Pour 2 quarts chicken broth into a large pot and start warming it up on the stove top while you make the dumplings.
- In a medium bowl, combine 2 cups all-purpose flour and 1/2 teaspoon baking powder. Then add in 2 Tablespoons cold salted butter, cubed.
- Combine using your fingers, fork or pastry cutter. The butter should resemble tiny pebbles when combined well.
- Pour in 1 cup milk. Mix it all together.
- Dust your counter with a generous amount of all purpose 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 more 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 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. Then serve!
Video
Notes
- Please refer to my FAQ’s (Frequently Asked Questions) and ingredient list above for other substitutions or for the answers to the most common questions.
- This particular version of chicken and dumplings usually does not have any vegetables added but you certainly could throw in some (like peas and carrots) if you prefer.
Nutrition
Nutritional Disclaimer
“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.
Originally published: April 2012
Updated photos and republished: May 2025
thanks! :Delicious!
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!
Very good!!!
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!
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!
Very easy to make and delicious! I will be making these again!
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!
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 🙂
Love this recipe. Super easy. Thanks for sharing.
Thank you so very much Diane!
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!
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.
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 added a little shredded carrot & parsley for color. This is a great recipe, especially on a cold January evening.
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!! ❤️
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! 🙂
I made it today and it brings back sweet memories of my mom.
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 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 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!
Made it with gluten free flour and it was perfect! Thanks!!
Did you use the same ratio as in this recipe?
I just made this tonight and it was delicious to me and my family
I love hearing that! Thank you so very much!
My favorite meal!
I’m far from home but this takes me back! Thank you!!!
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!!
Tasted like home! Yum!
This recipe was delicious! I added carrots and parsley to it & my family loved it!
Perfect additions!! Thank you so very much LaKeisha!!
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!!
LOVE THEM.
Wonderful
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!!
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 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!!
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!
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!
Best recipe I have found. Thank you
Thanks so much Bobby!
Turned out very tasty!
Love hearing that – thank you Klei!
Does it matter what kind of milk you use?
easy and good just taste and adjust salt at end !
Thank you for coming back to comment Peggy!
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.
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.
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. 🙂
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!!
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. 🙁
Thank you!!!
Do you use cold butter or room temp.?
Hi Kelly, cold butter. Sorry for any confusion. 🙂
I have made this recipe several times. I love it. It’s easy.
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?
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. 🙂
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!
This was good!
This is an easy delicious recipe. I added cream of chicken and cream of celery to add flavor. Didn’t add the salt.