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.
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!
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..
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!
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.
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’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?
Awesome, I mean just awesome!!! Thanks for the great recipe.
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 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. ????????????????????????!
Just like my Texas grandma made. I’ve also used self rising flour instead of all purpose and it was delish!!
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!
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!! . .
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..
If I use unsalted butter does that change or counteract with the cooking?
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.
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!) ????
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’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.
Can frozen noodles be used on this recipe for. Old Fashioned Chicken Dumplings?
I use a metal ‘speitzel’ maker…makes smaller dumplings/noodles but just as yummy! and easier!
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!
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!
I just made this and it reminded me of my childhood in NC. Thanks for sharing,
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). 🙂
Great
I made this for supper
You can tell I’m from the south
Supper not dinner lol