Chicken and Dumplings (+Video)
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.
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.
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 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:
Time needed: 1 hour and 20 minutes
- Cook the chicken
Preheat oven to 350F degrees. Spray a baking sheet with nonstick cooking spray. Drizzle a little olive oil on the 2-3 chicken breasts and season with salt and pepper. Bake for about 45 minutes. Chicken will reach an internal temperature of 165F degrees when fully cooked.
- Start preparing the dumplings
Once the chicken is cooked, shred it with two forks. Or, you can put it into a stand mixer and have it do the work for you. Pour 2 quarts of chicken stock or broth into a large pot and start warming it up on the stovetop while you make the dumplings. In a medium bowl, combine flour and baking powder. Then add in cold cubed butter.
- Cut butter into flour
You can combine it all using a fork or a pastry cutter or your fingers. Just smoosh the butter between your fingers while you gradually mix it in with the flour mixture.
- Roll out dumpling dough
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.
- Cut out dumpling shapes
Using a knife or a pizza cutter, start cutting out your dumplings into squares. They don’t need to be perfectly shaped. Remember, this dish is rustic and homemade so it should look like it. Dust your dumplings with a bit more flour. The extra flour is all gonna help keep them from sticking but will also thicken your chicken broth some as well when you add them to the pot.
- Warm up broth and chicken
Bring the chicken broth up to a boil. Add in the shredded chicken and stir.
- Add dumplings to the pot
Begin adding dumplings one at a time so they don’t all stick together. Stir frequently while adding them.
- Let dumplings cook
Allow dumplings to cook for about 15-20 minutes. You should notice your broth starting to thicken (from the extra flour) and your dumplings may start to sink a little to the bottom because they are soaking up the broth. Take one out and taste test it. It shouldn’t have a doughy taste anymore.
- Serve it up
Ladle the chicken and dumplings into bowls and serve! Happiness and comfort in a bowl!
CRAVING MORE RECIPES?
Originally published: April 2012
Updated and republished: October 2020
Chicken and Dumplings (+Video)
Ingredients
- 2-3 chicken breasts (about 3 cups of cooked chicken)
- 2 Tablespoons 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 olive 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
- Use whatever cut of chicken you and your family enjoy. Chicken thighs are a great alternative. Also, if you want boil your chicken and use the broth from that, it’s fine. My family just doesn’t like the taste or texture of boiled chicken.
- If using a rotisserie chicken, you’ll want to cut up about 3 cups worth of chicken for this recipe.
- This particular version of chicken and dumplings usually does not have any vegetables added but you certainly could throw in some peas and carrots if you prefer.
- I like to serve this with French Bread or Biscuits. If you want some more veggies with your meal, you could serve with a side salad or Green Beans.
Nutrition
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.
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.
Do you cover pot after adding dumplings?
Yes you do 🙂
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!
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.
The only thing missing is black pepper. My family would have a fit if I left it out.
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.
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!
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 made the dumplings. They are perfect!
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’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!!
You’re taking me back to my childhood days with this recipe. Pretty much exactly how my mom made it!!! Mmmmmm so good!
The dumpling remind me of southern cooking. Made then they were fabulous.
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.
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. 🙂
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 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 🙂
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!
made it tonight myself it was wonderful.
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!
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!!
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.
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!
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 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.