Old-fashioned Chicken and Dumplings - soft, pillowy dumplings and tender chicken in a rich, flavorful broth. With both made from scratch and quick and easy versions. Truly comfort food at its finest!
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The BEST Chicken and Dumplings Recipe
Chicken and Dumplings is the ultimate cozy dish. The VERY BEST Chicken and Dumplings recipe has:
- Soft, light, and tender dumplings that don’t fall apart when cooking
- Tender chunks of juicy chicken
- A perfectly thickened broth
I love Southern Chicken and Dumplings, but I’m very particular about how I like my dumplings.
Dumplings should be:
- Light and fluffy
- Tender
- Cooked through
- Have a slight chew
They should never:
- Fall apart in the broth
- Be raw or doughy inside
- Be tough
- Be mushy
Dumplings (in Chicken and Dumplings) are generally of two types:
- A drop biscuit type – big, puffy drops of biscuit dough
- A flat noodle type – biscuit dough that’s rolled out and cut into noodle shapes
This recipe is for rolled dumplings. They’re also referred to as slick dumplings or sliders.
They’re not tough and chewy like an egg noodle. They’re made of the same dough as the drop biscuit type, however because of their shape, they cook evenly. When they cook, they puff slightly, becoming pillowy soft.
You can make this Chicken and Dumplings recipe completely from scratch, the quick and easy way, or somewhere in between:
Southern style Chicken and Dumplings from scratch
Simmer a whole chicken to make a rich broth then debone it to have the chicken to add to the soup. Make your dumplings from scratch as shown in the recipe.
Easy Recipe
Use rotisserie or leftover chicken and chicken broth. This way the dish comes together in about 30 minutes.
For Ultra-Easy Chicken and Dumplings, use a can of biscuit dough for the dumplings. Simply roll the dough out onto a lightly floured surface and cut into dumplings.
I’ll show you how to make Chicken and Dumplings from scratch, but any of the above shortcuts can be substituted.
How to make Chicken and Dumplings
Prepare the chicken and broth
Heat oil in a large pot or dutch oven over medium-high heat. Add the chicken pieces and sauté until browned on both sides. This browning step adds a lot of flavor to the stock.
Add the chopped onions, carrots, celery, broth, Italian seasoning, bay leaves, pepper, and salt to taste.
Bring to a boil, then turn the heat to low and simmer covered for 1 hour.
Strain the broth. Remove and debone the chicken. You should have 2 quarts of broth (8 cups). Add a little water if necessary.
How to make the dumplings
Combine flour, baking powder, salt, and butter with a fork or pastry cutter until the butter is mixed in and in small pieces.
Add the milk, little by little, and mix gently until combined.
Put the dough on a floured surface and knead a few times on until dough comes together.
Roll the dough out on a generously floured surface to about ⅛ inch thick. Sprinkle more flour on top of the dough. Cut the dough into 1 inch by 2 inch strips. A generous amount of flour will prevent the dumplings from sticking and will also help to thicken the broth.
To finish the soup
Melt the butter in the large pot. Sauté the chopped carrot and celery for about 1 minute.
Sprinkle in the flour and stir to thoroughly coat the vegetables. Stir in the chicken stock and bring to a boil.
With the heat on medium-high, drop in the dumplings one by one, stirring occasionally so they don’t stick. Turn the heat to medium low, and cook until the dumplings are tender and cooked through, about 15 minutes.
Stir in the chicken and remove from heat.
Garnish with parsley, if desired.
For a creamier soup, stir in a bit of cream at the very end.
Old Fashioned Chicken and Dumplings
Ingredients
For the chicken and broth:
- 1 tablespoon vegetable oil
- 1 chicken cut into pieces
- 1 onion cut into large chunks
- 2 large carrots cut into large chunks
- 3 stalks celery cut into large chunks
- 8 cups chicken broth
- 1 teaspoon Italian seasoning
- 2 bay leaves
- salt and pepper to taste
For the dumplings:
- 1 ¾ cups flour plus extra for dusting
- ½ teaspoon baking powder
- ½ teaspoon salt
- 6 tablespoons butter cold
- ¾ cup milk or buttermilk
- parsley for garnish
To finish the soup:
- 3 tablespoons butter
- 2 carrots chopped
- 2 stalks celery chopped
- 3 tablespoons all-purpose flour
Instructions
Prepare the chicken and broth:
- Heat oil in a large pot over medium-high heat. Add the chicken pieces and sauté until browned on both sides. This browning step adds a lot of flavor to the stock.
- Add the chopped onions, carrots, celery, broth, Italian seasoning, bay leaves, pepper, and salt to taste.
- Bring to a boil, then turn the heat to low and simmer covered for 1 hour.
- Strain the broth. Remove and debone the chicken. You should have 2 quarts of broth (8 cups). Add a little water if necessary.
Make the dumplings:
- Combine flour, baking powder, salt, and butter with a fork or pastry cutter until the butter is mixed in and in small pieces.
- Add the milk, little by little, and mix gently until combined.
- Put the dough on a floured surface and knead a few times on until dough comes together.
- Roll the dough out on a generously floured surface to about ⅛ inch thick. Sprinkle more flour on top of the dough. Cut the dough into 1 inch by 2 inch strips. A generous amount of flour will prevent the dumplings from sticking and will also help to thicken the broth.
To finish the soup:
- Melt the butter in the large pot. Sauté the chopped carrot and celery for about 1 minute.
- Sprinkle in the flour and stir to thoroughly coat the vegetables. Stir in the chicken stock and bring to a boil.
- With the heat on medium-high, drop in the dumplings one by one, stirring occasionally so they don’t stick. Turn the heat to medium low, and cook until the dumplings are tender and cooked through, about 15 minutes.
- Stir in the chicken and remove from heat.
- Garnish with parsley, if desired.
Notes
- You can substitute rotisserie or left over chicken and 8 cups canned broth.
- For a super easy shortcut, roll out canned biscuit dough for the dumplings.
Nutrition
Enjoy, friends!
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Amy Mcdonnell says
We live in such a negative world today if you have nothing to say nice move on.. who cares if your grandmother or your mother or your aunt don’t make them like this not everybody makes them the same way and yes, some places in the south do make them like this… we live in such a negative Karen world…
Debra says
The dumplings are the best-- tender and toothsome with a rich buttery taste. Added leeks and celeriac root to the broth and it came out silky and delicious. Thanks for a great recipe!
Kelly says
So happy you liked it, Debra!
Gail says
Made this last night and both my hubby and I loved it! I did use a rotisserie chicken because I had one. This recipe reminded me of how my Mom made them. Packed full of flavor and the dumplings were tender yet a little chewy too - perfect!
Thank you for sharing this recipe!
Kelly says
So happy you liked it, Gail!
Bea says
This recipe is absolutely delicious & perfect texture. This is my go to recipe. My sister called me from TX because she has never been able to make decent dumplings so I gave her this recipe & she was THRILLED, for the very first time she made the best chicken & dumplings. I thought she was going to cry. Thank you so much for sharing!!
Kelly says
I'm so happy to hear that, Bea! It really made my day! I usually have trouble with drop dumplings and them either being uncooked in the middle or disinegrating while cooking. This rolled dumpling works really well for me.
Jeannie says
My dumplings fell apart while cooking? Why?
Kelly says
Hi Jeannie, The dumplings have to be handled carefully. They are tender and can break easily. They should be added to the pot one by one and the stirring should be done gently.
Jeena says
This recipe is SO good. I have made it twice and it was perfect both times. Real comfort food reminiscent of my grandma’s chicken & noodles from the Midwest. Delicious!
Kelly says
So happy you liked it, Jeena! Thanks so much!
missy says
Loved! Used leftover chicken from a roasted bird! I used 1/2 cup of reg milk and 1/4 c sour cream in place of 3/4 c. buttermilk. I almost cut dumpling recipe in half bc there is only 2 of us but glad I didn't! Whatever was left (not much) was happily ate by our outdoor racoon buddies! A++++ Fabulous! These are so easy to make literally 10 minutes please don't use the canned biscuit dough full of chemicals and junk!! Homemade is always better!
Kelly says
So happy you liked it, Missy! Thanks so much!
Debbie says
I am giving 5 stars because it IS delicious but almost all my dumplings disintegrated! I only cooked on low for 12 minutes, after bringing it to a boil and adding dumplings
What happened?
Kelly says
Hi Debbie, I'm not sure what happened. I drop the dumplings in one by one, cook gently on low, and stir very, very gently.
Cindy says
Can the dumplings be frozen and used later, and how and when in the making process would you do this?
Kelly says
Hi Cindy. I haven’t tried it but they probably could be frozen after rolling and cutting.
Ruth says
I make my dumplings, roll them out, cut to desired size. Flour a cookie sheet place dumplings one at a time on cookie sheet then freeze them for one to two hours. When good and frozen, put in a freezer bag marked with the date on it. Drop frozen dumplings in boiling broth. Stir once and simmer for 20 minutes. Mine never disincenagrate. Hope this helps
Melanie says
Hey Cindy, this recipe is just like my Grandmother's.. It is the best.. I have tried freezing my Chicken and Dumplings and trust me, it does not turn out well at all.. The Dumplings fall apart and have a graney texture.. Just not any good.. I have tried twice freezing this and it was terrible and I have been making this for over 30 years.. Hope this helps..
Kevlynn says
I remember that when my mom made these, She would let the set fo a bit after she cut them. She said it would allow the dough to firm a dryer finish. I think this helped them to not fall apart while cooking in broth.
Janelle says
Made this once and it was so delicious I"m coming back for a second time! This is definitely joining our regular rotation. Yummmmmmyyyyy!
Kelly says
So happy you liked it, Janelle! Thanks so much!
Dorcas B says
I grew up with rolled dumplings and these are delicious and I am making it again today…may 1.5 x the dumplings and am using leftover chicken (so less than last time) and I’ll be soooo happy. Please note the amount of dumplings in this recipe are likely to be plenty for normal people. This is my comfort food and I just need more. Lol.
Thank you so much for sharing this recipe!
Kelly says
So happy you liked it, Dorcas! Thanks so much!
Elaine says
As a child I never liked the drop biscuits my family made. So I rarely ate the chicken and dumplings. I happened to see a few recipes that had instructions to make flat dumplings from scratch or canned biscuits. My husband grew up on the flat noddle type biscuits. So I gave your recipe a try and rolled out biscuits from a can and cut them. Thanks to your recipe I am now enjoying chicken and dumplings. My husband is one happy man now that I make your recipe. I will make my noodle biscuits from scratch next time. Thanks so much!
Kelly says
So happy you liked it, Elaine! Thanks so much!
Emily says
Normally I make "traditional" chicken and dumplings, with drop dumplings. But I was craving the flat noodle type and am thankful I found your recipe! I did it pretty spot on, besides deglazing the pan with a splash of cooking sherry, adding a generous pour of cream and adding some extra sage and thyme. It came out great! Will be saving this. Thank you for the great recipe!
Kelly says
So happy you liked it, Emily! The addition of cream sounds wonderfully decadent. Thanks so much!
Rhonda Miller says
I was raised on drop buiscuit dumplings, but tried yours a while ago. It was a hit with the guys, and I prefer the noodle dumplings as well. I raise chickens, and this recipe is perfect for an older chicken. After it's boilded down, I let it cool and take off the bones and skin. I return those to the pot and simmer for an hour, then strain. I use half the chicken for this soup, and still have half for a casserole the next day. I even cook this in the summer. It's so yummy, and stretches the food budget as well.
Kelly says
So happy you liked it, Rhonda! I do the same with the bones, and love the flavor and extra gelatin it gives to the broth. Great idea to stretch the chicken to two meals. Thanks so much!