Old-Fashioned Chicken and Dumplings is a super simple Southern recipe. Flat, delicious-tasting strips of dough simmered the perfect flavorful broth and tender chicken thighs. This Chicken and Dumplings recipe is the ultimate comfort food! Made from scratch in minutes!
If you are looking for an easy Southern-style Chicken and Flat Dumplings recipe, you found it today. I will share all my tips and tricks on making your Chicken and Flat Dumplings from scratch with minimal effort.
Don’t get shy when I mention this recipe is homemade from scratch. If you’ve ever wanted to make homemade dumplings, you’ll be glad to know they’re surprisingly straightforward. Chicken and Dumplings is one of the family’s favorite recipes for a reason, and I can’t wait for you to taste it. I promise you will love it as my family and friends do.
WHAT VARIATIONS ARE THERE OF DUMPLINGS?
- Rolled dumplings, aka flat dumplings. They are flat, dense dumplings. They are commonly served plain and veggies or a salad on the side. These are also served at most Cracker Barrel Restaurants or in the Southern states.
- Drop dumplings are made in a bowl that you scoop out and drop into the soup to be cooked. They are light and fluffy. These can be found nationwide with either a thick or a thin broth. My buddy Cynthia makes a great version of Classic Drop Dumplings, and they are super delicious and easy to make.
- Biscuit dumplings are made with canned biscuits, cut into quarters, and dropped into the soup. These are what I call cheater dumplings.
This Chicken and Dumpling recipe is very equipment-friendly. So don’t stress the equipment. I always suggest grabbing all of your needed equipment and ingredients before starting to make life easier when cooking. A Soup pot will also work if you do not have a Dutch Oven.
SUGGESTED EQUIPMENT FOR CHICKEN AND DUMPLINGS
- Sharp kitchen knife -to cut all veggies and chicken.
- Cutting board -to cut all veggies and chicken on.
- Rolling Pin – to roll the dough
- Measuring cups and spoons – to measure wet and dry ingredients.
- Dutch Oven -to cook chicken and dumplings.
- Large bowl – to place under colander when straining the broth.
- Colander – to strain chicken and veggies from the broth.
- Serving spoon – to serve the chicken and dumplings.
INGREDIENTS NEEDED FOR CHICKEN AND DUMPLINGS
- Eight chicken thighs, boneless skinless
- One yellow onion
- Two large carrots cut into thirds
- Two stalks of celery cut into thirds
- 8 cups of chicken broth
- Kosher salt
- Freshly ground black pepper
- One ¾ cup flour plus extra for dusting
- ⅓ cup shortening or unsalted butter
- ½ teaspoon baking powder
- ¾ cup buttermilk
- ½ teaspoon salt
- veggies to serve on the side
- parsley for garnish
FREQUENTLY ASKED QUESTIONS
- Can I substitute the chicken broth with water and Bouillon cubes? In a worst-case scenario, you can do this. However, it drastically changes the flavor. You must also adjust the salt you use to season the recipe.
- Can I add peas or other vegetables to the chicken and dumplings? Typically, this chicken and dumpling recipe does not have veggies added other than the ones used in making the broth that is removed.
- What should I serve with this recipe? I like to have it with steamed and buttered veggies or a nice plain side salad. Cornbread and Parker Rolls are also a big hit with this recipe.
Suggested recipes to try
- Southern-Style Chicken and Dumplings has a soothing flavor with a delightful texture of stewed chicken and delicious homemade dumplings in a thickened broth that will capture any Southern Soul the way Scarlett O’Hara would have liked to have won the dashing Rhett in the famous black-and-white movie “Gone With the Wind.”
- Lemony-flavored green beans are quick and easy to make using an Instant Pot or pressure cooker. Lemony Green Beans are the perfect side for almost any meal and take only about 10 minutes to make using an electric pressure cooker or Instant Pot.
- Southern Buttermilk Salad Dressing is a deliciously smooth, flavorful, homemade, Southern-style salad dressing our family has made for years to enjoy over our favorite salad greens and fixings. Made with buttermilk, creamy mayonnaise, Dijon mustard, organic apple cider, and fresh herbs, Southern Buttermilk Salad Dressing brings a tempting flavor burst to any salad.
Chicken and Dumplings
- Sharp kitchen knife
- Cutting Board
- Rolling Pin
- Measuring cups and spoons
- Large Bowl
- Dutch Oven
- Serving spoon
- 8 chicken thighs boneless and skinless
- 1 large yellow onion divided into quarters
- 2 large carrots cut in thirds
- 2 stalks celery cut in thirds
- 8 cups chicken broth
- kosher salt to taste
- black pepper to taste
- 1¾ cup flour plus more for dusting
- ⅓ cup shortening may sub with butter
- ½ teaspoon baking powder
- ¾ cup buttermilk may sub with whole milk
- ½ Kosher salt finely ground
- ¼ cup fresh parsley chopped
- Combine the broth, chicken thighs, yellow onion, carrots, and celery in a large Dutch oven. Season the broth to taste with Kosher salt and black pepper to taste.
- Bring the broth to a full rolling boil, reduce the heat, and then simmer covered for 40-60 minutes or until chicken is tender. While broth is simmering, prepare the flat dumplings. (see instructions below)
- Remove chicken and vegetables from the broth by using a colander over a large bowl. Discard skin and bones and chop the remaining chicken, set aside.
- Place the broth back in the Dutch Oven. Gently add dumplings to the broth. Simmer for 20 minutes or until tender.
- Stir chicken into the broth and cook about 2-3 minutes or until heated through.
- Combine flour, baking powder, salt, and shortening (or unsalted butter) with a fork until shortening is mixed in. Add a little buttermilk at a time and mix until combined.
- Knead dumpling dough a few times on a floured surface until the dough is smooth.
- Generously flour your surface and roll the dough out to ⅛″ thick. Cut dough into 1″ x 2″ strips. Flour generously to avoid sticking. Cook the dumplings in broth as directed above.
- This recipe for Chicken and Dumplings typically does not contain vegetables other than to make the broth. Those are removed from the broth and can be served on the side or used in another recipe.
- Serving suggestions - A side salad, steamed and buttered veggies of your choice, cornbread, or Parker Rolls.
- Cornstarch is not needed as the dumplings will thicken the broth as they cook. However, if you want it thicker, add Two tablespoons of corn starch to equal parts cold water and add the last five minutes of cooking.