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.
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!