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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: 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 to chicken and dumplings? 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 just use rotisserie chicken? Absolutely, instead of roasting the chicken breasts, you can pick up a store bought rotisserie chicken. Could I just boil the 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. 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. 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 OLD-FASHIONED 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. CRAVING MORE RECIPES? Southern Fried Chicken Chicken & Dumplings Casserole Crock Pot Chicken & Dumplings Crock Pot Chicken & Cheese Dumplings White Chicken Chili with Cornbread Dumplings Originally published: April 2012Updated photos and republished: May 2025 Print 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. Course Main CourseCuisine American Prep Time 20 minutes minutesCook Time 1 hour hourTotal Time 1 hour hour 20 minutes minutes Servings 6 Calories 348kcal Author Brandie @ The Country Cook Ingredients2-3 chicken breasts (about 3 cups of cooked chicken)2 Tablespoons olive oilsalt and pepper (to taste)2 quarts chicken broth2 cups all-purpose flour½ teaspoon baking powder2 Tablespoons cold salted butter, cubed1 cup milkall purpose flour (for your counter and for rolling out the dumplings) InstructionsPreheat 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. NutritionCalories: 348kcal | Carbohydrates: 35g | Protein: 17g | Fat: 14g | Sodium: 1246mg | Fiber: 1g | Sugar: 2g

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