Get ready to enjoy the ultimate Southern comfort with my Chicken and Dumplings recipe! It’s got a rich, hearty stock, tender homemade dumplings, and a few easy shortcuts to make it a breeze.
I’m not sure what it is about a big ol’ pot of Chicken and Dumplings, but sometimes there’s just nothing that fills your stomach and warms your soul quite like it. There’s no doubt it’s got to be one of my most favorite comfort foods.
And while there are plenty of shortcuts out there (and y’all know I love a shortcut!), sometimes you want the old-school, authentic favorite. This is that recipe. Though I do offer up a few shortcuts in the post. (I just can’t help myself!), this particular recipe gets you a true traditional bowl of Southern Chicken and Dumplings.
What is the secret to perfect dumplings?
Okay, buckle-up because there is a good bit to cover here… many many factors are at play when it comes to perfecting the best dumplings. Here are a few of my best tips and tricks:
- Pay attention to your stock! Over the years, I’ve learned that nothing is more important about chicken and dumplings than getting your stock right. It’s got to have that super rich flavor and velvety texture. To do that, I start with a whole young chicken. The bones help richen the broth, so I always use a whole chicken. Opting for a young chicken means the meat will be super tender and since they’re smaller, they’ll cooker faster.
- Don’t skimp on the seasonings! I like to really get the flavors going by using 1 heaping tablespoon of a wet chicken base like Better Than Bouillon. If you don’t have that, 3 chicken bouillon cubes will work as well. And as one final punch of flavor, I add a can of cream of chicken soup. This step is certainly optional, but highly recommended. It helps to thicken the stock some and adds some great flavor.
- Use a cornstarch slurry! I like for my stock to be a little thick, so I add a cornstarch slurry to thicken it up a bit. This step is optional, but I do recommend it. Simply whisk 3 tablespoons of cornstarch into about ¼ cup of cool water, and then whisk that into the stock. When you bring the stock to a boil, it will thicken up and give it a velvety texture.
Why are my chicken and dumplings hard or tough?
When making authentic Chicken and Dumplings, there are two things to consider that will ensure you do not end up with hard or tough dumplings:
- Stir, spoon, and level! When it is time measure out your 2 cups of all-purpose flour, be sure to stir the flour with a fork, then spoon the flour into a dry-measure measuring cup, and level off.
- Substitute in self-rising flour for lighter fluffier dumplings! All-purpose flour produces a thick, dense dumpling that has an almost al dente pasta texture. That being said, if you like lighter, fluffier dumplings, you can use self-rising flour instead. The denser, all-purpose-flour-based dumplings are what I’m used to, and I find them much easier to work with when rolling them out and cutting them. The self-rising flour ones also tend to break up in the stock if they’re stirred too much. But, it’s really up to you and your texture preferences.
Is there a shortcut for this recipe?
If you are short on time, you can absolutely snag some store bought dumplings that are delicious as an easy and useful shortcut. Mary B’s frozen dumplings are probably my favorite. While they’re not my preference, even canned biscuits will work in a pinch. With those, I suggest getting the ones with the flaky layers and then separating the layers and rolling them thin before adding them individually to the stock.
One way I shorten my prep time a bit when I’m making the homemade dumplings, is to use a pizza cutter. Once you get the dough rolled out to about ⅛-inch, I use a pizza cutter to make the process of cutting them into strips and individual dumplings super easy.
Ingredients
- 1 (3 to 4-pound) whole young chicken
- 3 ribs celery each cut into 3 large pieces
- 1 large onion peeled and quartered
- 1 tablespoon chicken base like Better Than Bouillon – or 3 chicken bouillon cubes
- 2 teaspoons salt
- 1 teaspoon black pepper
- 2 cups all-purpose flour see note
- ¾ cup ice water
- 1 (10.5-ounce) can cream of chicken soup
- 3 tablespoons cornstarch optional
Instructions
- Remove the neck and innards (if included) from the chicken and discard. Place the chicken in the bottom of a large stock pot. Add the celery, onion, chicken base, salt, and pepper. Add enough water to just cover the chicken – about 12 cups. Place over medium heat and cook the chicken at a low boil for an hour or until the meat begins to fall off the bone.
- Remove the chicken from the stock and set aside. Remove the onion and celery from the pot with tongs, a strainer, or by pouring the stock through a fine mesh sieve.
- Make the dumplings by placing the flour in a medium bowl. Add the cold water and stir with a fork until combined. The dough will be shaggy. Use your hands to work the dough until it forms together. Turn the dough out onto a floured surface and knead a few times to ensure everything is combined. Dust flour under the dough and on top then use a rolling pin to roll the dough until it's about ⅛-inch thick. Turn the dough in a clockwise motion periodically to ensure it's not sticking to the surface. Add additional flour under or on top if necessary.
- Use a pizza cutter to cut the dough into 1-inch strips then cut each strip into about 2-inch lengths. Allow the dumplings to rest.
- Once cool enough to handle, remove the meat from the chicken and shred. Discard the bones and skin. Set the meat aside.
- Return the stock to medium-high heat. Add the cream of chicken soup and whisk to combine. Add additional salt and pepper gradually to taste. I've used as much as 1 additional tablespoon of salt in this step. It's important to get the stock seasoned well before adding the dumplings. If you prefer a thicker broth, whisk together 3 tablespoons of cornstarch with ¼ cup of cool water to form a slurry. Whisk the slurry into the broth and bring to a boil to thicken.
- Bring the broth to a rolling boil. Add the dumplings to the stock one at a time – dropping them into the broth and not on top of one another. Stir gently. Once all of them are added, cook them for about 5 minutes or until they are tender and begin to float. Gently add the chicken to the pot and stir to combine. Cook long enough for the chicken to heat through.
Video
Notes
Nutrition
* If nutritional values are provided, they are an estimate and will vary depending on the brands used. The values do not include optional ingredients or when ingredients are added to taste. If calorie count and other nutritional values are important to you, I recommend grabbing your favorite brands and plugging those ingredients into an online nutritional calculator.
You Might Also Like
This right here, the perfect recipe. This is exactly how my grandmother and then my mother made it, but I was never really sure. Once I made this, I knew it was exactly what I was looking for is the flavor was spot on. Thank you so much for helping me bring back all those rolling memories from my childhood.
Can you make this in the crock pot?
I love chicken and dumplings! It’s one of my favorite comfort foods. This recipe is how I make mine but I do add a little bit of poultry seasoning to the broth as I cook the chicken for some additional flavor. Thanks, Stacey … you are truly a “Southern” cook through and through and I love your recipes!
Thank you so much, LaFern!
Forgot, also just use a little over 4 pounds of chicken thighs instead of the whole chicken, as I think the dark meat makes it so much more tastier
Thighs work great here!
Only two things I did differently! I added carrots in with the celery and onions, and instead of strips for the dumplings, I rolled it out just a little bit and tore off pieces for my dumplings, as I like them plumper. I did make the sauce thicker with the cornstarch and water. This was very flavorful, and will definitely be making it again very soon
So glad to hear it turned out great for you!
very easy and tasty! I used the quick route for dumpling, but I don’t think it could have turned out any better. Thanks for your tutelage in inspiring me to make your recipe.
So glad to hear this one turned out great for you!
This was so delicious!!! Some of the best I’ve ever made. I did use frozen dumplings for convenience. Thank you for this amazing recipe!!
So glad it turned out great for you!
Your recipes seem so easy to make. Can’t wait I try them out.
Thanks, Bobbie! Hope you’ll enjoy them! Please let me know if you have questions!
Excellent recipe. Easy to understand
Thanks!
Very good my family loved it, the dumplings were just as i liked them.
Thanks so much, Patrice! Love hearing that!
TRUE SOUTHERN Chickèn and Dumplings DO NOT HAVE canned Cream of Chicken Soup‼️‼️😵💫🥴🤢
Deep breath there, Pam. The addition of one simple ingredient doesn’t make some “not” southern. If you’re all up in your feelings over this, you can simply leave it out.
Only two things I did differently! I added carrots in with the celery and onions, and instead of strips for the dumplings, I rolled it out just a little bit and tore off pieces for my dumplings, as I like them plumper. I did make the sauce thicker with the cornstarch and water. This was very flavorful, and will definitely be making it again very soon
About how many servings does this recipe make?
Hi Angela! On the recipe card, I estimate that this will serve approximately 5 folks, depending on the serving size.
Can I add a little baking powder to the dumplings if I don’t have self rising flour?
Absolutely! Here’s how: https://southernbite.com/turn-all-purpose-flour-into-self-rising-flour/
Thank you!!! I’ll let you know how it turns out.
Excellent recipe. All guests commented that the chicken and dumplings were delicious. Will add to my meal rotation.
I love hearing that, Lea! So glad everyone enjoyed it!
Recipe looks memorable and your added optiotions & suggestions were very helpful! Thanks
Thanks, Deborah!
This is the way I have made my chicken & dumplings for years using the same items & making them the same way except I do not use the onion or celery; might try it next time; also I do use self rising flour with ice water. Everybody says mine are the best they ever eaten. Thanks for sharing.
Glad to see I’m in great company, Shirley!
I made this yesterday & oh my goodness was it good. It is one of our favorites, thank you again ❤️
Thanks so much, Tracie!
No, thank you Stacey. You put the joy in old fashioned comfort food.
🙂
Can’t quite trust a recipe that discards the neck and skin! What about cracklings? And what’s wrong with necks? Tasty bone, lots of flavor. Must be a Rich white folks recipe…..
You’re absolutely right that the neck and skin can bring a lot of flavor. If you like using them, by all means toss them in there. My recipe just keeps things simple for the average cook who’s grabbing a chicken at the grocery store and wants a straightforward pot of dumplings without extra steps. And for the record, I’m a big fan of cracklings too. I’d never stand between someone and a good crackling.
Great flavor. Thanks for a really wonderful recipe. Making it for the third time now.
Thank you so much! I’m so glad you enjoyed it!
This was a great meal for cold weather comfort. And easy enough for my -“I’m kinda scared of dough” – self.
Awww! Love hearing that!
Great and easy to make
Thanks, Gina!
I agree, Stacey. Your recipe tastes like my Grandmother Baker’s Chicken and Dumplings. She grew up in North Carolina and brought her style of cooking to Texas when she married. I never heard of drop biscuits either until I had them in a restaurant. Southern style is the best. My grandma was the best cook I’ll ever know – she definitely lived up to her name!
Thanks, Santay! Love that!
Wonderful recipe thanks
Thanks, Wendy!
Like my granny’s. Glad I found the recipe.
The ultimate compliment! Thanks, Tuck!
My first attempt at making scratch dumplings, which was a success. I’ll stick with AP flour next time as I used SR. Some of my dumplings disappeared. GREAT TASTE. I’m a huge fan of Better Than Bullion and highly recommend the few dollars more. It’s absolutely worth it. Wonderful dish!
So glad you enjoyed it, Kerry!
You did good until the canned soup. If you’re going to make homemade, don’t corrupt it by adding in a chemical soup!
The soup isn’t required in my chicken and dumplings, it just adds extra flavor and that creamy, cozy texture folks expect. If you’d rather skip it, you absolutely can—use a little more broth and a splash of cream or milk (or just leave it brothy) and keep on moving.
For a lot of families, convenience products like cream of chicken soup are the easy, affordable way supper gets on the table—and I’m always going to support anything that helps people feed their folks without turning dinner into a production.
Amen, Stacy! We live in the NC Mtns and the grocery stores are 30-35 mins away. So, I have learned to be creative and flexible if I don’t have every single ingredient called for. My husband always seems pleased with what I prepare whether I had to replace an ingredient or not. Honestly, he doesn’t even know. 😉 Thanks for your recipe!
Deborah D
Sure hope you’ll enjoy it, Deborah!
So make it yourself I did just using chicken broth, flour, chicken bullion, butter and seasonings
This recipe was incredible. I made my dumpling sticker and I chunk my chicken instead of shredding it. It was great five stars. Thanks for sharing your recipe.
Looks great, Vince! So glad you enjoyed it!
Delicious! Thanks for the recipe 💞
I added some carrots:)
Looks perfect! So glad to hear it turned out great for you!
This is the way my “Mississippi Delta Mama” made them, and so do I, but have not added the soup. Will try it the next time!
That’s a serious seal of approval right there! And let me know what you thinkg about ading the soup!
Delicious!! When my grandma made chicken and dumplings we always had it along with sides of cornbread and green beans with a spoonful of green tomato chow chow. Good eating, good memories….
Sounds round about perfect to me!
I made mine out of all purpose flour, they were a little think. Not to taste. The broth was good. Does the seasoning in the broth also season the dumpling? I did add a egg and about 3/4 cup of broth. Then 3/4 cup of water.
Yep! The seasoning of the broth helps to flavor the dumplings, but you can absolutely add some seasoning to the dough, if you’d like. When it comes to the egg, are you saying you added that to the dough or to the pot of broth?
These dumplings remind me of my Grandmothers dumplings and she has been gone for close to 40 years. They are easy to make and so good Iam making them again this week and next
The ultimate compliment to me! Thanks, Angel!
I like my dumplings light and thin. Very good
Thanks!
Delicious! Loved it so much!
Thank you so much, Erin!
Thank you I love this recipe.
Thanks, Renee!
Delicious
Thanks!
Your recipe sounds almost like how my mom taught me, 50 years ago! I also grew up on the flat dumplings; I don’t really care for the ones that are like soggy biscuits. The one difference between your recipe and mine is, instead of water to make the dumplings, I use just a little of the skimmed chicken fat, and the rest of the liquid is chicken broth. It makes the dumplings super tasty!
I bet that adds some great flavor! Thanks for sharing!
Can I make the dough ahead, roll it into a ball, and put in refrigerator overnight?
No, I wouldn’t suggest that with this recipe. However, you can make your dumplings in advance and freeze them on a larger sheet pan. Once frozen, toss them into a zip-top bag until ready to use them.
Fantastic recipe and it was easy and came out great. It was so good my family wanted it again.
Thank you, Barbara!
Hey Stacy!!!! I have followed you for a few years! I have made plenty of your recipes but none is better than your chicken and dumplings. Although they all are good! Man you sure know your stuff and I’m glad you share them because it makes me look like a great cook 😂😂
Ha! You just made me smile. I’m so glad you love that chicken and dumplings. It’s one of my all-time favorites too. Sounds like you’re doing a pretty great job in the kitchen yourself!
I made your recipe today and it was fabulous. Had to cut in half since there are only 2 of us. Added fresh celery onions and carrots. My Mom always added boiled egg so that too. Tasted just like Mom’s!
So glad you enjoyed it, Georgia!
I’ve made chicken and dumplings for years. Yesterday, I decided to alter my recipe to reflect yours. I added a can of cream of chicken soup and the Better Than Bouillon Base. So much better. Thank you.
Thanks, Linda! I’m so glad to hear you enjoyed this version!
This was such a wonderful recipe! Love making my own homemade stock, I always add bay leaves, thyme, rosemary and parsley to the stock to add flavor! Delicious dumplings! Husband loves it!
Thank you!
I’m so glad y’all enjoyed it! Those herbs sound like the perfect touch—nothing beats homemade stock. Tell your husband I said he’s got good taste!
Nice! I like a tender but firm dumpling so I mix both AP and self rising half and half. I also use a little salt and pepper in the dough and poultry seasoning in mine. I learned this from a grandmother decades ago
Great tip! Thanks for sharing, Diana!
Absolutely love it!! It reminds me of my childhood. We had a big family, but didn’t have much money growing up, so my mom and dad always used what we had in the pantry to make the most delicious meals. The simplicity of this recipe is not only affordable, but warms your heart and your belly on those cold, rainy days. Thank you for reminding me of the simple days sitting around the supper table, enjoying good food and lots of love! I sent this recipe to my children to keep it going through the generations. My granbabies love it! Thank you so much for sharing!
I’m so glad to hear that this recipe brings back such warm memories! It’s amazing how simple meals can create such lasting connections. I love that you’re passing it down to your children and granbabies—what a wonderful way to keep those traditions alive. Thanks for sharing your story, Linda!
Yes and I wish I would have added more pepper and salt
Excited to make this in a few days Stacey. I know I’ll have some leftovers. Can I freeze them? Thank you.
You know, I’ve never tried freezing chicken dnd dumplings, but I think it could work. The dumplings might get a little soft, but still delicious, I’m sure.
Freezing does work! My southern grandma did, my mom did and now I do!! Just thaw in fridge not on counter or in sink!! Heat on low and stir lightly.
Thanks for that info, Sha!
Thank you for sharing this delicious recipe. I made it yesterday and my husband said those were the best dumplings I’ve made!
Aww! Love hearing that, Debra! So glad y’all enjoyed them!
I see you use cream of chicken soup! Never have. The “pastry” fill the pot along with the shredded chicken. The chicken stock I make is flavorful enough!
You’re welcome to leave it out if you want.
This was an Excellent recipe, and we all enjoyed it very much. I did switch to the self rising flour, and they came out Perfect .. Thank you Stacey for giving us Great recipes..
Glad to hear it, Joyce!
I have looked forever for a recipe that wasn’t filled with a bunch of weird stuff that made it chicken noodle’s second cousin. I’m in Wisconsin but I’m from Alabama and chicken and dumplings up here is a whole other animal. I have missed this so much! This tastes like a hug from my mama. Thank you for posting!
By the way, the ads didn’t bother me a lick, and I even watched a couple more while the next recipes autoplayed.
I’m so glad you found the recipe you were looking for, Madison! It’s awesome to hear it brings back those comforting memories. And thanks for your understanding about the ads; I really appreciate it!
I love these dumplings
Thanks!
Good recipe, but borderline unusable site. Page kept constantly refreshing, covering the entire screen with ads, and while my initial comment was going to be only recipe related the site refreshed and deleted my comment so many times I wanted to mention it in case you were unaware. Might just be a mobile issue. Food turned out amazing though!
I’m so glad you enjoyed the recipe! Thanks for letting me know about the site trouble — I know the ads can be frustrating, but they’re what allow me to keep sharing recipes for free. I’ll pass your feedback along to my ad team to see if we can improve the mobile experience.
I’ve tried several chicken and dumpling recipes over the years but nothing really wowed me enough to stick to it. This recipe was fantastic! It came out perfect the first try, was even just as good reheated as leftovers! I just made it for a second time and will look no further for a chicken and dumplings recipe, saving this one for forever 🙂 I need to roll my dough a bit thinner next time but have no complaints, love it!
Erica! This comment made my day! I’m so glad you loved the recipe and that it turned out great for you.
So glad it made your day, your recipe made mine! I’ve already had several people ask me for the recipe after sharing leftovers with them.
That’s the best compliment!
I had to put in about tripple or more of flour than called for!
Sounds like maybe your measurements weren’t correct, Deborah. Sorry to hear you had trouble.
Hello Stacey.
I’m POOCHIE.
I love CHICKEN & DUMPLINGS & I’ve made ’em but the BROTH wasn’t like MY BIG MAMA’Z 🤷🏾 now I know why? Dem DAMN cubes or the base is what I was missing 🤦🏾 TYSVM. Mine is delicious but that certain absence is a virtue. My memory isn’t always what it was once upon a time.
THANK YOU AND HAVE A BLESSED ONE.
Hey Poochie! I’m so glad you enjoyed the post! Those bouillon cubes can really make a difference, can’t they? Wishing you a blessed day too!
Perfectly southern and delicious! Thanks, Stacey!!
Thanks, Whitney!
I always used biscuits from the store until my husband finally told me he didn’t like the dumpling so I looked this one up and because I’m from Texas if fit perfect . My husband said its the best chicken and dumplings he’s ever had . and its easy to make . Thank you
Awesome! So glad to hear y’all enjoyed it so much, Terrie!
??? What do you mean when talking about making the dumplings, “the dough should be shaggy”?
Great question! When I say the dough should be shaggy, I mean it should look a little rough and messy—like it’s just barely come together. You’re looking for dough that’s a little lumpy and not completely smooth yet. It shouldn’t be dry or crumbly, but it also shouldn’t be overworked into a perfect ball.
At that stage, everything should be mixed enough to hold together, but still soft and kind of floury-looking. That’s the sweet spot where your dumplings will turn out nice and tender instead of tough. Hope that helps clear it up!
I leave the celery and onion in my stock. My family likes it even more.
I think I’d like that, too!
Hey the recipe looks really good from the picture but I never got to actually see it because of the overlay video adds. They consume too much computer resources and I had to give up and close the tab before I could see the actual recipe.
So My one star really should be a no star but it is for the web site not the food.
Things to do to improve your web site:
1. no auto play videos
2. no overlays at all
If you make these changes before I happen by next time, I’ll take a look at the recipe and maybe even the adds that you have. And there are plenty of adds left without the overlays.
There should never be full overlay ads. Next time, please take a screenshot and post it with your comment, or shoot it to me via email, and I’ll see if I can get it taken care of.
I know this comment is older, but really, as the person browsing the site, your personal browser settings should be set to block 98% of what you mentioned. Ads generally help content creators provide us with FREE resources, in exchange we use ad blockers so everyone wins
Unfortunately, it’s not quite that simple. The tricky part is that when most visitors block ads, it doesn’t really end up being a win-win for creators, because ads are what help pay for hosting, ingredients, and the team it takes to keep all these free recipes online. When you block those ads, we don’t get paid. The ads have to display. I totally respect ad blockers, I just like to be honest about the tradeoff.
Hey Stacey it should be okay to sub boneless skinless thighs for the whole chicken huh? That’s what I have in my freezer. Excited about this recipe!
Boneless thighs will certainly work. The bones help to enrich the broth, but you could always add a little chicken bouillon if you find the flavor a little flat.
Can hardly wait to go grocery shopping & buy all the ingredients.
My mom made the best from scratch, but I’ve never accomplished her greatness when I try…Hope this works for me, because this is one of the most comforting dishes U will ever cook for your family…wish me luck…💞
I totally get that! There’s something special about those family recipes. Just take your time and enjoy the process—cooking is all about having fun. You’ve got this! Good luck, and I hope it turns out amazing for you!
Absolutely wonderful!!! I used Anna’s Old Fashioned Flat Dumplings instead of making them – this recipe is like my grandmother’s – I didn’t need to adjust the seasonings & the corn starch made it silky & creamy – try it, you’ll like it👍
I’m so glad to hear that you enjoyed the recipe! Using Anna’s Old Fashioned Flat Dumplings is a great shortcut, and I love that it reminded you of your grandmother’s cooking.
Oh my yummy!!!!!!
Thanks, Leslie!
I’d like to watch the video but I can’t. You have so many ads on this page it’s impossible to watch, it plays for 8 seconds and the ad takes over again. I also can’t even read this recipe because of the ads moving the page around etc. Oh well.
Hey there! I totally understand your frustration with the ads—they can be really distracting. This is not the experience we strive for! I appreciate your feedback, and I’ll pass it along to the team.
Hi Stacy, I love your recipes and site and read almost every day. I wanted to share with you a recipe that I found and tweaked. I grew up in eastern NC and we had rolled chicken and “pastry.” I made this so many times for my 98 yr. old father who passed away in April, 2024. He loved it. Here it is: 1 Qt. Chicken broth, 1 can cream of chicken soup, 1 tsp thyme, 1/2 tsp sage and some black pepper. Bring all of that to a Boil. Lower heat to med. then take a refrigerated rolled pie crust and cut it into 1 1/2 in. squares and add it to the broth mixture, stirring frequently until all of the squares are distributed. Cover the pot and simmer for 20 min. Add chopped chicken about 5 min. before done. It is so easy, fast, and good ! Give it a try!
Hey there! Thanks so much for your kind words and for sharing your family recipe. It sounds delicious and brings back such warm memories. I can see why your dad loved it! I’ll definitely give it a try, and I’m sure others will appreciate it too.
These dumplings are great and are my favourite.Love them better than my round dumplings.
Miss Susan, sooo sorry about your father’s passing. Love your recipe, I’ve made it two times.The second time I added cream cheese it helped thicken and added a new dimension to it. My family loved it both ways! Thank you so much!
Love this!
Sounds like I can try this how many does it serve?
Turned out great
Happy to hear it!
I made this for my family and they loved it so did I
So glad to hear y’all enjoyed it, Pauline!
It sounds similar to my recipe for chicken and dumplings called “Pot Pie”!
Thanks for sharing! Chicken and dumplings are such a classic comfort dish. I love how everyone has their own twist on it. What’s your favorite part of your pot pie recipe?
I’ve been looking for a wonderful Chicken and Dumpling recipe, since my cookbook that my mother made for me as a wedding gift with all her recipes was lost during a move in 2003. Since she’s going through a lot of medical issues and doesn’t remember a lot she can’t help me. As for my siblings they say they have know idea how mom made it. So thank you so much for posting yours.
Thank you for sharing your story. I am so sorry to hear about losing your cookbook and the challenges your mom is facing. I truly hope this recipe brings back some of those comforting memories for you. It means so much to know it might fill that special place. Wishing you all the best, and I hope this dish brings a little joy to your table.
Just like my Grandmas!
Best. Compliment. Ever.
This is my favorite recipe for Chicken and Dumplings! Rich, creamy and so satisfying. The only change I sometimes make is drop dumplings, which my husband prefers.
Thank you so much! I’m thrilled this is your favorite recipe for Chicken and Dumplings. Drop dumplings are such a great twist—how wonderful that you can customize it to keep your husband happy, too!
Thank you Stacey. Your recipes never disappoint. Wecan’t wait to have left overs for lunch. Keep doing what you do. 👍👍
Thank you, Tracie!!
This is as close to Nonnie’s dumps as I’ve ever seen. No self-rising flour, baking soda, Cream of Chicken, and no corn starch. She always said, “don’t be shy with the salt-need flavor add salt”. We owned a dairy and she would’ve used real whole milk but after selling the dairy, store bought whole or buttermilk was her go-to for ALL cooking. Heat should be just slightly bubbling (barely) or they’ll stick. No peeking after covering before 10 minutes, then you must gently stir them off the bottom.
What a sweet memory! Nonnie sounds like she knew her way around the kitchen. Love the tip about not being shy with the salt—flavor is everything! And those little details, like using real milk and keeping the heat just right, are what make recipes so special. Thanks for sharing her tips and the photo!
Can I make the dumplings and freeze them until Thrusday?
Sure can!
to make this simple I used chicken broth, the cream of chicken soup, salt and pepper, cooked chicken and your noodles. I usually make the fluffy dumplings but I thought I would treat my North Carolina daughter-in-law. They turned out just as I hoped they would. Very easy to make. Everyone loved them.
Wonderful! So glad to hear it turned out well for you, Judy!
Truly NC! Chicken pastry is what my NC relatives called it!
Thank you so much Stacey this recipe for chicken and dumplings reminds me of how my dad used to fix them for me I just enough counter space so I have to get the frozen dumplings
They’ll work just fine. Hope you enjoy it!
I’m 77 years old, This is the way momma always made them for my birthday every year since it was my favorite meal. Only difference is dad went to the chicken lot and one poor chicken made the ultimate sacrifice for my taste buds. I was born and raised in Kentucky and my dad and mom raised most of what we ate. Mom always made the “tough” dumplings. I do a pretty good job of making them like mom, She made them almost exactly like your recipe. I’m getting old now and don’t do so well at standing for long periods of time but a newly open restaurant near me opened and she does a good job and I go there about once a week. My mom and dad have been gone now since 2000. I love reading your recipes it brings back such great memories of course no one could ever cook like momma (no disrespect intended). I can tell you have a country heart as I do.
Thanks, Joyce! And no offense taken at all! Momma’s recipes are ALWAYS best!
Such a sweet memory! My parents are from eastern Kentucky. My aunt made the BEST dumplings. I’m trying this one now. Hope ots somewhere close to hers!!
This is how my grandmother (from Kentucky) made Chicken and dumplings. She called them tough dumplings. This is a keeper for me.
Thanks, Teresa!
Wow! The noodles were just like my Southern Grandmother made. Just love Chicken Pastry, as she called it, but need to 1. Chop three carrots into large chunks to add with the onion. As well the celery. My dogs love the cooked carrots (which I hate). I throw away the celery but leave the onions. My grandmother added a few black eye peas or butter beans when adding “pastry” to boiling broth. So if you had one in your bowl you were the lucky one!
Love that! Thanks, Sha!
I’m 81 years old and grew up on a farm in Ark and started cooking for my family at age 9. Stacy, I’m so happy to see your dumplins are in flat strips (we used a knife to cut the strips ”cause we didn’t know what a “pizza cutter” was). People up “nawth” (I think) used the “drop” dumplin way. I love your sight and used a lot of your recipes. Keep it going, honey.
Thank you so much, Janice!
No seasoning in the dumplings? Did I read this wrong? I’ve always learned that if the dough doesn’t taste good, neither will the end product. I’m going to research other recipes for them. The recipe otherwise is just as my mom made them!
Seasoning can definitely enhance the flavor of dumplings, my family has just never used them. It’s why I stress the importance of getting the broth right. Feel free to tweak the recipe to suit your taste. I’m glad the rest of the recipe brings back memories of your mom’s cooking!
My all time recipe for dumplings (I’m a GRIT, ‘girl raised in the south’ uses a stick of butter, an egg and a cup of milk. Rolled out of course and I also use a pizza cutter. Love your Southern recipes and blog ♥
Thanks, Gram!
I’m wondering if this can be made in the Crock-Pot? I know the chicken itself and the broth can be, moreso wondering about the dumplings?
Yep. I have a slow cooker version. It’s a little harder to get the dumplings cooked through and you’ll need to use fewer of them. https://southernbite.com/slow-cooker-chicken-and-dumplings-and-the-snow-storm-that-wasnt-2/
Shouldn’t this be called Yankee chicken and dumplings. I thought Traditional southern are more of a drop biscuit method rather than using strips, but restaurants like cracker barrel can mass produce the strips better so now we are stuck with this being called traditional.
No. My experience is the opposite. Traditional chicken and dumplings have more strip-like dumplings. The drop biscuit method is more of a shortcut method.
I’m 74 and from Kentucky. My mom, aunts, mamaw and great grandmother all made strip dumplings. Strip dumplings are southern dumplings. Thank you for a great recipe.
When you say strip dumplings, are you simply referring to how you cut them into strips rather than squares?
I agree, Stacey. Your recipe tastes like my Grandmother Baker’s Chicken and Dumplings. She grew up in North Carolina and brought her style of cooking to Texas when she married. I never heard of drop biscuits either until I had them in a restaurant. Southern style is the best. My grandma was the best cook I’ll ever know – she definitely lived up to her name!
Making these this weekend! Transplanted southerner in the midwest, so thin dumplings are what I crave, not the big biscuity ones. My favorite dumpling shortcut is tearing up flour tortillas in the broth….Haven’t had any complaints!
Thanks, Cheryl! I’ve not tried the tortillas, but have heard of lots of folks doing that.
Chicken and broth are a home run. Dumplings are a total strike out. I think I will try the self rising flour next time. That or Bisquick or canned bisquits.
What happened, Butch?
My goodness never read so many different ways to make dumplings..after 30 min I stopped reading you got a novel here just on chicken and dumplings
Folk are passionate about their dumplings! 🙂
This recipe is the BEST!! It’s almost exactly how my mom made them every Christmas when I was young. Stacey’s recipes are absolutely wonderful.
Thanks, Cathy!
YOU WILL NEVER GUESS HOW I MAKE MY DUMPLING I COOK LASAGNA AND CUT IT UP MY FRIEND SAID THIS IS THE BEST CHICKEN SOUP I HAVE EVER EATEN AND I HAVE EATEN A LOT OF CHICKED SOUP ..I AM GOING TO TRY YOUR DUMPLINS THO NEVER CAN TELL MIGHT LIKE THEM BETTER
Hope you love it, Edna!
Absolutely delicious! So easy to make and my whole family loved it!!! Thank you for sharing your recipe
So glad y’all enjoyed it!
I’m a 56 year old woman raised in South Alabama so I’ve been making dumplings since I was a teenager. Made these today and think they’re the best I’ve ever made!! Love them!
Thank you, Kris! I really appreciate your kind words!
Absolutely delicious! Will definitely make again. Thanks for sharing.
Thanks, Janice! Happy to hear you enjoyed it!
Delish. Makes a really tasty broth. I used Annie’s dumplings. I prefer MaryBs but couldn’t find them. Ultimate comfort food.
Glad to hear you enjoyed it!
Hello and Happy Thanksgiving!!! I have a question – can I freeze leftover dumplings? I’m sorry I didn’t try this recipe but make them like my Grandmother did. This year I have more leftover dumplings than previous years and I don’t want waste them.
Hope your day has been great and Blessings to all!
Thank You!!!
Once cooked, you can try, but I’m afraid they might just dissolve when reheating. I’ve not tested it, so I can’t say for sure. If you try it, let me know how it turns out.
Excellent and simple fail proof recipe
Thanks, Steve!
I’m making this today, I’ve got the stock and chicken all ready. We’re not eating until later and I might not have too much time right before. Should I go ahead and make it all and just reheat it before we eat. Or should I prepare the dumplings and leave them in the fridge until before we eat to cook them in with the rest?
Sorry I’m just now seeing this! I think either way would work, but would probably prefer the making it completely and then reheating method. What did you end up doing and how did it turn out?
I saved the shredded chicken and the stock in the fridge; ended up being overnight. I re-heated the stock the next day, while I made the dumplings. My family loved it! Even my southern mother in law! Thank you!
So glad y’all enjoyed it!!
Delish….Only thing missing is slices of hard boiled eggs……everything else is like my Big Mama made it! My favorite food in the whole wide world !
🙂
Thank you for the recipe
You’re welcome!
This is exactly how my Mississippi grandmothers made dumplings. I make them like this and sometimes with shortening too if I want a slightly softer dumpling. But still just ice water. Not milk or eggs like some people do Try it everybody. It’s delicious !!
Thanks, Jen!
What do you add to the flour to make the dumplings?
The dumplings are made with just flour and cold water. Hope that helps!
Great recipe and easy to follow ! We haven’t ate it yet but the smell and look it’s beautiful and very pleasing
Hope it tasted as good as it smelled!
You can make your own cream of chicken soup if you have the time.
I don’t know why I never thought to add the soup. Mine was always missing something and I know this is it. Thank you
I think it sure does punch up the flavor a bit. Hope this is this puts it over the top for you!
We had this tonight and it was great! This tastes like the recipe my Grammy used and how most of us in the south (Arkansas) eat it!
That’s the highest compliment you could give me! Thanks, Ali!
I was raised with your style dumplings not only with chicken and dumplings but Lima beans and ham she would add them to the broth
I’ve not had them in the lima beans and ham, but I think that’s certainly going to happen! Sounds great to me!
Love these kind of dumplings,just like my grandmother use to make.
Thanks, Barbara!
Do you have a recipe for a vinegar slaw? The only slaw recipes I can find is coleslaw with mayo. I like that kind too but I also like the kind with vinegar
I don’t, but I’ve put it on my list. 🙂
This is an awesome recipe! I doubled the dumplings and then kept some in the fridge and made a second batch a few days later. I had no idea homemade dumplings were this easy and delicious. Thank you!
So glad to hear you had success with the recipe!
I prefer the “drop” dumplings instead of the “noodle” type. The rest of the recipe sounds great. I use Bisquick to make my dumplings.
This is an awesome recipe
Thanks, Pam!
I have never made Chicken and Dumplings. I have a recipe for Pennsylvania Dutch Slippery Chicken Pot Pie which is similar to the Southern version. The one you provide is not even close to my recipe or the Southern version. I take shortcuts, but I never put canned soup in it.
It gives it a richness and boost of flavor, but you can certainly leave it out.
It also adds ingredients I would not want in my food!
As I said before, you can certainly leave it out.
I was born in the South. My husband was born and raised in the North. Some of his ancestors are Pennsylvania Dutch. The only thing I change in this recipe is the chicken. I use a 12 ounce can of chicken breast instead of the whole chicken. This is the recipe I use:
Slippery chicken pot pie
This has been a family favorite for generations. My mother made it. My mother-in-law made it, as well as her mother and her mother’s mother, and so on. Some of our ancestors were from Germany and some settled in Pennsylvania; hence, Pennsylvania Dutch.
You can buy a whole chicken for this, or you can do as I do and use the chicken parts that your family doesn’t like such as necks, wings, backbones, and giblets. I save them in a large Ziploc bag in the freezer until I have enough. If your chicken was previously frozen, then cook off the parts and freeze the broth and chicken for another time. It will keep well in your freezer for about 6 weeks.
This is what the recipe calls for.
Ingredients:
1 large chicken or a 12 ounce can of chicken breast
2 large potatoes, peeled and diced (I don’t always put them in, because I don’t need the extra carbs)
1 cup diced onion
1 ½ cups diced celery
½ teaspoon pepper
salt to taste
water
Cover chicken with water and cook in a large pot, until tender.
Remove chicken from broth and set aside to cool and debone. ( if you refrigerate broth for several hours or overnight, fat will rise to the top and is easy to remove.)
Add vegetables to the broth with salt and pepper. When the broth is boiling, add the pot pie dough.
Pot Pie Dough
Ingredients:
4 cups all-purpose flour (I use unbleached)
1 teaspoon salt
1 teaspoon baking powder
2 tablespoons butter
1 ½ cups milk (This is where you can get rid of some milk that might be out of date by a few days)
1 beaten egg
Mix ingredients and knead into a firm mixture. divide in half and using a rolling pin roll the first half out on the lightly floured surface. Cut dough into squares 1 ½ inch or smaller. Drop squares into boiling broth, and repeat with the rest of the dough. Cook until dough is puffed and tender. It is served as a stew.
Vegetables that go well with this are coleslaw, pepper slaw, peas, carrots, broccoli, or Salad. I sometimes add carrots or peas to the pot pie when cooking. My children don’t like peas very much, so if they are here for dinner, I won’t.
My husband, children, and grandchildren say the best part is the dough. I will admit that the dough is delicious, but I love all of it equally.
If you don’t like chicken, beef is good as well. I heard stories of my grandfather-in-law (Brant) hunting for squirrels or rabbits for pot pie. I have also had ham and bean pot pie at the fire hall.
This sounds absolutely amazing!! Thank you so much for sharing it with our community!
The recipe says to mix the flour and ice water to make the dumplings. Aren’t there any other ingredients??? Flour and water make paste! I know this because many years ago when I was a newlywed I tried to make dumplings like my mom’s, but I didn’t know how she made them. I mixed flour and water and dropped them into the broth and, God love him, my husband actually ATE them so he wouldn’t hurt my feelings. And my dumplings were just little balls of paste.
The recipe is correct. In the right quantities flour and ice water make dumplings. My family has made them this way for decades. It works. It just has to be in the correct amounts.
Okay, thank you! I’ll give it a try.
Stacy I have found to save time making dumplings I buy the dumplings already made by the name Mary B’s Open Kettle Dumplings. They are fantastic to use. I know they take a little longer to cook but it is well worth it. I also add Cream of Chicken soup to the broth and when the dumplings are beginning to become tender. I also add one small can of Carnation milk. This will make your recipe nice and creamy. I get so many compliments on this recipe.
Hi Polly,
Where are you finding Mary B’s Open Kettle Dumplings? I’ve checked all the grocery stores near me and they don’t carry them.
My grocery store is Super Foods but Walmart normally carries them also.
I was eager to see this recipe because I was curious about the type of dumplings you use. I too love chicken and dumplings and use basically the same ingredients (ha-ha, including the occasional can of soup) but–and this is a big one in my kitchen–I prefer ‘real’ dumplings, those fat, puffy German style things. I guess my grandma’s Viking DNA outweighed Grandpa’s Tennessee genes. I’d call your recipe “chicken and noodles…and really yummy. Yeah, I make my own egg noodles to use in this dish.
My SC husband asked this yankee girl for chicken and dumplings, i made the big puffys 🙂. Then he made them, and i said that’s chicken noodle soup. He came to like the other dumplings, and i’ll never say no to a noodle🍝
Mine always fall apart. What am I doing wrong. I’ve tried several times. Am I cooking them too long or stirring too much.?
Are you using this recipe?
Since the early 1900s, my grandmother and mother (N.C. and Va.) made chicken and dumplings your way, minus the can of soup and plus shortening in the dumpling dough. When there was no chicken, Mom cooked her dumplings in the pot liquor from whatever greens (mustard, turnip, collards) were available. I now make a legacy chicken and dumplings in tribute to my Mom and Grandma that includes a large can of greens in the broth (w. liquid) and some sliced carrots. The base is thinner than the classic and the vegetables add an earthiness and color not in the original but it’s still recognizably chicken and dumplings and still the most warming, soothing and satisfying dish imaginable. Mom liked it and I’m sure Grandma would have, too. Thanks, Stacey, for putting us all in a good comfort-food-memory mood.
This sounds absolutely amazing! And such a great way to use that delicious pot liquor!
Hey Stacy! I had a craving for chicken and dumplings now that the weather turned cold here in SW Texas. I have a recipe that is basically chicken soup: garlic, thyme, sage, black pepper, parsley, bay leaf carrots, bell pepper celery, salt, chicken bouillon, chicken thighs and drumsticks but now that I have become a minimalist is my cooking approach I search for recipes. Your recipe caught my eye. Gonna make it on Christmas Eve. Blessings and Merry Christmas 🙏❤️🤗
Hope it turns out great for you, William! Merry Christmas!
It is very delicious and I like the flat dumplings! This A plus . I used cornstarch to thicken the soup. My daughter is lactose intolerant. Yummy !
So glad you enjoyed it!
I’d give more stars if I could! Followed the recipe exactly, with the exception of adding fresh thyme and bay leaves to the cooking liquid for the chicken, and adding fresh thyme and parsley to the dumpling dough. Spectacular results! Cannot wait to make it again.
Thank you so much Ann!
A lot of times I cheat and use a rotisserie chicken to make my chicken and dumplings. I’ve always made the bisquick, drop style. I want to try the noodle style as that is what my husband grew up on. I normally use chicken broth and cream of chicken soup to recreate the broth I would have from boiling a whole chicken. Do you have any suggestions on what to add to the box chicken (other than the cream of chicken soup) broth to simulate what I’d get from boiling the chicken?
I would suggest adding some chicken bouillon or jarred chicken base to amp up the chicken flavor!
I love chicken and dumplings. My grandmother and mother both made them well. I tried making them twice before years back and it didn’t come out right so I’ve been running from making them ever since. Now that my grandmother is no longer here and my mother has Alzheimer’s when I was home in New York helping my dad out he asked me if I could make chicken and dumplings. Once again I ran from it. Since that question I’ve been determined that I’m going to try it again. Third time May be a charm. ☺️ I do have one question. I don’t use canned soups. Do you have a suggestion on a replacement for the cream of chicken? I have found and made a recipe for a substituting it previously; however was wondering if you possibly had any suggestions of your own. Thanks for sharing the recipe. Can’t wait to try it.
Would probably just suggest leaving the cream of chicken soup out altogether. If you find it lacks some flavor you could add some chicken bouillon!
I can’t wait to try this! My Alabama born and raised Nanny made them exactly like this!! I remember her telling me “they are just flour and water”. She would make them early, rolled them out on a brown paper bag and let them almost dry out before using them. I have made chicken and dumplings but have never made my own. Always used the Mary B’s frozen ones. They flavor was very similar but the texture isn’t quite right. I am very hopeful that these are gonna be like hers! Thank you!
Hope they turn out great for you, Jennifer!
In central PA this is very similar to what we call pot pie. Not the baked kind but the kind where dough squares are dropped into bubbling broth, then chicken added later. We also put cubed potatoes in ours, big chunks. However, we make our dough by making about 5 cups of flour and adding a tbsp of shortening or butter for each cup of flour. Mix like pie dough then add water until you get a circle about the amount you’d roll out for a pie. Then we cut it into 2″ squares and drop into simmering broth. Keep the shortening to a minimum or it will disintegrate into the broth. this is just an overview but this recipe sure seems a lot like our pot pie. Yum!
Sounds great, Jeannine! I’ve not every heard of this called pot pie, but always love learning about culinary/foodways of different parts of the country.
I need to make the dumplings before cooking them. Do I freeze them & if so when I bring the stock to boil do they have to be thawed?
I suppose you could freeze them once your roll them out and cut them. Just put them flat on a sheet pan in the freezer until frozen then move them to a zip-top bag. I would imagine you could add them frozen, but be cautious at the frozen dumplings will bring the temp of the broth down so make sure it returns to boiling before adding more. Hope that helps!
My Mother in Arkansas always froze hers and put them in the broth frozen. She added salt to the dumpling mix and butter to the broth but no soup. Also, plenty of black pepper after cooking before serving.
I Love Chicken & Dumplings it’s my go to Comfort Food. If I’m getting sick or just down. It aways fixes me up. But as I belive most people like the kind their Grand Mothers or Mother cooked. I prefer the homemade ones like these. But I’ve ate & enjoyed them with biscuits & tortillas, however I do not care for the ones with the dough balls on top. My opinion of them is soggy bread. But my Husband loved them because that’s the way he grew up having them. Just like dressing my mother made with crumbled cornbread with a few slices of bread crumbled in, celery, onions, raw eggs, poultry seasoning. chicken or pork neck bones broth then baked in the oven. She would put the chicken pieces from the broth on top before she put in oven. This is my second go to comfort food. His Mother made stuffing like stove top stuffing in my opinion yuck, but he loved it. Me I’m open to try anything once anyways. You never know if you would like it if you don’t try it. I don’t down the way anyone makes it. Their tastebuds are just different than mine.
This is so true! So glad this recipe “fixes you up”
This looks delicious. I usually use chicken breast strips and they are often dry and stringy. I’ll try a whole chicken.
How do you select a young chicken?
This certainly should help as often the strips get overcooked. You’ll also end up with a much more flavorful broth. When it comes to choosing a young chicken, it will say it right on the packaging.
Hi Stacey,
Thanks so much for your recipe!
When I first made chicken and dumplings for my husband 36 years ago he said “that’s not how my Arkansas grandmother made them” I was raised on chicken and dumplings California style made with chicken thighs, bisquick and cream of chicken soup, fluffy and delicious. Never knew there was another way.
Wanting to make something for my husband that would remind him of his childhood I finally made them his grandmother’s way. He said she made it with lard aka bacon fat which she added to her dough. Since we are in our 50’s we don’t do lard LOL. I love your recipe! My only addition is a tablespoon of vodka with the ice water while making the dough, and no need for the cream of chicken soup the stock is flavorful enough when I roast the chicken myself. It was delicious!
Thanks much bon appetit!
Thanks so much, Elaine!
I’ve also learned recently if you will allow your chicken to completely cool in its broth before taking it out, your chicken will be juicier…it works!!
I will definitely have to try this!
Thank you. I’ll give it a try.
@Saundra Finley Chicken breast just does not have the same depth of flavor as the dark meat, is easily overcooked and often dry IMHO. A whole chicken way beats breast 🙂 .
I’m definitely not truly southern. My mother was English and my father was from an enclave in Maine that had migrated down from Montreal. As a family, we lived in Central Florida (which, I’m pretty sure, is “south of South”) for decades; my family remains there, but I currently live in Calgary, Canada, and try to expose my Albertan friends and neighbors to these wonderfully rich southern recipes as often as I can. These comments have been so educational! I read the recipe carefully, continued to look at each picture, and all the while I am thinking, “but where are the dumplings? Why didn’t he take a picture of this dish with the finished dumplings on top?” (As pictured, I guess I would think of it as some sort of chicken-noodle something…)
Why didn’t he take a picture of the dumplings? Now, I know why! So, I have no idea if our doughy “on top of the broth” deliciousness came from my mother’s English education, my father’s “as far north as one can get within the US” lifestyle, his mother’s French-Canadian upbringing, or Floridian neighbors who passed along a recipe to my Mom. But I find it quite delightful to be more fully informed of the options!!
Isn’t it super interesting to find so many variations on a single recipe?
We lived on a British Air Force base in Germany for several years. Our British neighbors, as well as our German friends, all put small round dumplings in their beef stews and were surprised by the flat, chewy, rectangular dumplings my mother (born and raised in North Carolina) put in her chicken and dumplings. So your dumpling exposure definitely favored a fondness for “on top of the broth deliciousness.” I love both kinds of dumplings (and all the Asian variations, too), although Mom’s will always be my favorite.
This recipe was amazing! I even made my own dumplings, and my husband couldn’t get enough! He said it’s the best he’s ever had. I will definitely be making this again!! Thanks!!!
Awesome! I’m so glad it turned out great for you, Cindy!
Any tips on reheating? I always find mine to be super thick after refrigerating. Do you just add water to thin it back out? I grew up with the biscuit version but I love the “noodle” version. Someone once told me they ever to this style of dumpling as “slickers.” We lived in iowa a few years and they make a similar dish but just call it chicken and noodles and use the frozen reames egg noodles if not homemade. So delicious however you make it or what you call it. Thanks!
Hi Emily! Yes, it will certainly thicken as it sits, so I usually reheat with a little extra water or broth to thin it out a bit.
My great grandma used milk to think it out when reheating. We thought it was super yummy 😋
Sounds good to me!
for those who say this recipe isnt a southern chicken n dumplins recipe is plain ol wrong! HERe is the story of the origins of chix n dumplins. Virginia is the origins! meat dumplins in the 1600s then virginia and north carolia followed with them as we know them today. having lived in williamsburg Virginia for a decade plus,all my kids born there, and having theOld Chickahominy House restaurant who is world renown for their chicken n dumplins, bruinswick stew and their pies,can tell you it doesnt get much more southern. they dont rool their dumplins, but a friend from Tenneessee does . BOTh are to die for! Saying there is only one way to make dumplins is like saying there is only one recipe for southern biscuits. i have found c&d vary as much as ANy other recipe. from rolled strip dumplins, like this recipe, to drop dumplins, to cut dumplins..etc etc.. IMHO ANy chicken N dumplins recipe is good when there is none left after sunday dinner! Try different recipes! THAt is how we learn,grow and celebrate differences! 🙂 https://www.wideopeneats.com/the-real-story-behind-chicken-and-dumplings/
Here! here! Thanks, Meems!
Stacy,
You said in a previous comment that you had never tried your chicken and dumpling recipe using tortillas for the dumplings. I value your recommendations and would appreciate you trying it at least one time and giving us your opinion!
Thanks!
Kathie
I’ll see what I can do! 🙂
I was taught to use a basic dumpling recipe, a/p flour, baking powder, salt, pepper and chicken broth. Roll out dumplings, cut in strips of 1×3 inch, sprinkle with flour. Adding the flour to the dumplings will make a gravy which makes the dish so much better. My family and friends enjoy the meal.
Happy holidays.
Thanks for sharing your tips, Linda!
I live in Southern Louisiana, and I’m here to tell y’all that if you come down here and go to a restaurant for chicken and dumplings, you might get the puffy biscuit balls in one place and the noodle like ones right next door. I, personally, don’t see what the big deal is whether or not one is more or less “southern” than the other. They both taste great, and this recipe is by far one of the best and closest to getting to my mom’s. I’m totally going to try using the broth to make my dumpling dough next time, like someone suggested. These were so good with just water though. Stop hating on region food and just eat, people. 😀
Thanks, Potasey!
Attempting to re create my grandmothers chicken n dumplings Alabama style. Love the idea of cream of chicken soup addition. However I know she did not do this could she have added cream? How would you get the rich creamy broth the old old fashioned way. Thank you
It’s certainly a possibility, but I’m not familiar with any recipes that include cream. Most simply get the smooth texture from the collagen in the chicken skin and bones and then thicken with the excess flour on the dumplings.
My mom always added real butter and milk to her broth which added such richness. I definitely add real butter but have learned evaporated milk adds a flavor like no other!! Everyone loves it!!!
To make it creamy without adding the cream of chicken soup, our family always added a mixture of milk and flour into the broth. It makes it creamy and thickens it so there’s no need to add a slurry of water and cornstarch. Most add it after adding the dumplins and they’re almost done because if you add it before adding the dumplins, the flour on them (homemade) will thicken the broth a little naturally and could cause the broth to be too thick which could make the dumplins to stick together a create a big mess. We’re all Alabama born and raised and this was the only way I knew to make them until in my 40’s when a friend said she was making chicken and dumplins with canned biscuits. Yes, she’s a yankee and they were good, but to each their own. No judgment here. If the broth doesn’t have as much chicken flavor as you’d like, you can use bouillon, bouillon cubes or a packet of chicken gravy. It all works. Hope this helps.
Man! Now I want chicken and dumplings AND cornbread (saw your cornbread post earlier today).
Ha! Sounds like I’m doing my job! 🙂
I’ve always been intimidated by the idea of making this dish. After trying your recipe, I’m not sure why! Thank you! It was delicious and will be making it again!
I’m so glad to hear you had success with my recipe!
This is exactly the way my mom made her chicken and dumplings (well, I have to ask her about the soup cuz I don’t remember her mentioning that!…but hey…what’s a recipe without our own twist on it!) My question is this: I just made some chicken stock from 2 rotisserie chickens….so I have the velvety smooth homemade broth, along with the shredded chicken I set aside for quick meals. So, saying that, I’ve got the makings for some awesome chicken and dumplings….How many cups of broth do you think I need to use in order to make this recipe? Thanks!
Hey Tonya! Once the chicken is cooked, I would imagine you’d have 8 to 10 cups of broth. Hope it turns out great for you!!
I was born & raised in the South & our homemade chicken & dumplings have always been the rolled out dough & cut by hand. My grandmother would roll over in her grave if we used pre-made biscuit dough. That makes it no longer homemade.
Ha! Most of our grandmothers didn’t have the canned biscuit dough, but regardless, I’m not going to hate on folks if they need a shortcut. But, by far, homemade is best. 🙂
If our grandmothers had canned biscuits, they would have used them in a pinch.
I bet you’re right!
Sorry, but being a Georgian, I am a southern as can be and I’m telling you that this IS NOT southern chicken and dumplings. Rather it’s the Yankee version. Southern dumplings are always, always, always made from biscuit dough, not noodles. Simply make up a batch of biscuits and roll the dough into one-inch balls. Drop these into your stew about 20 minutes before you’re going to serve. They will cook into fluffy dumplings and will thicken the stew as they cook.
This is the way I, my momma, my grand momma, and everyone else I’ve ever known makes this delicious dish.
Hi Bill! You know we have this “what is and isn’t Southern” conversation a lot around these parts. The truth is, there’s no rule book about what is and isn’t “Southern.” So saying that my version isn’t, is completely false. Just as I wouldn’t say that your version isn’t “Southern” either. My mother, grandmother, and great grandmother all made it this way and we’ve been in southern Alabama for generations. In fact, I grew up being taught that the biscuit method was more “yankee.” Heck, even Paula Deen makes her’s this way. All this being said, it doesn’t really matter. I can call my family’s version Southern just as you can call yours the same thing. There are big problems in the world today and putting an adjective next to the words “Chicken and Dumplings” shouldn’t be one of them.
Completely agree with you, Bill. That’s how my southern Arkansas grandma made them! They taste better that way, in my opinion.
I hate chicken and dumplings that way, it tastes uncooked and not the way I know it to be, a dumpling is not a biscuit, but to each their own!
I totally agree Stacey. Southern roots are southern roots. My momma made the fluffy ones but I fell in love with, and prefer the ones you make. I live in Georgia and there’s not a southern restaurant her that doesn’t make them like you.
Both are delicious. Just a matter of preference
Thanks, Virginia! Glad to know I’m in good company!
The South is a big place. These strip dumplings are how my grandmother made them, in central Tennessee, which I’m pretty sure is in The South. She never let anyone in her kitchen, so I never learned how she made hers. I’m still trying to find that perfect recipe.
So true! Hopefully this one might get you a little closer!
I am 70 years old. Both of those recipes are good wholesome rib sticking Southern dishes. I am 3rd generation German. My great Grandmother cooked them both ways. One is actually lighter on the stomach than the other so you can have other entrées. The other is for one pot dinner. They are both delicious. Chicken and dumplings are called the poor man’s frozen dinner. They freeze great and if you are under the weather, there is dinner. Be sure to thaw in refrigerator.
Thanks, Nancye! And thanks for the tips!
Gotta say, I was raised in Arkansas and lived in Tennessee and Mississippi all of my adult life. Never had biscuits in my chicken and dumplings. I always thought it was a Northern thing. My mom’s recipe was just like this one but without the soup. She made her dough the same way. Guess there isn’t necessarily a “Southern way.” It’s just all good.
I think you’ve got a point here, Dee! 🙂
Hi Bill!
You can’t get more Southern in the US than Texas and this is how my grandmother and her mother both made them. 😉 The biscuit dumplings are ok to though.
Couldn’t you do this in a pressure cooker? If so. how would you do it? Recipe?
I don’t have much experience with pressure cookers. You could certainly cook the chicken in the pressure cooker.
To make the smooth, rich broth so necessary to make great dishes like these dumplings, cook the chicken in a pot, rather than a pressure cooker. I tried it with the pressure cooker, and it just wasn’t as smooth and rich tasting.
Thanks for that tip!
I can remember my south GA grandma making chicken and dumplings for Sunday dinner(late lunch). But my South Carolina friends said they called it Chicken and Pastry, and dumplings where the balls of dough. Whatever you call it, it reminds me of a southern comfort home meal.
Now that I’ve moved to TX, I make it with soft flour tortillas. Cut the tortillas into strips and drop them in the broth same as you would the dumplings. It’s time saving and surprisingly delicious and lighter.
I’ve heard of folks doing that with the tortillas, but I’ve never tried it myself.
Just made this. Love that you use Better than Bouillon – I do too – because it has no MSG it’s safe for me. Only change I made was I made my dumplings from the Bisquick recipe – and added about 1/2 poultry seasoing to them. Thanks for a great recipe.
Glad you enjoyed it, Kathi!
My mother used the broth from boiling the chicken to make the dumplins.
I can see that it would certainly add some flavor! Did she use it while it was still hot?
Stacey, well I’m late to this party! My mother would dip out a cup or so of the broth (after it was seasoned)and let it cool down before she mixed in the flour. If dumplins dough too thick, add a bit more of the broth. If too thin, add a bit more flour. I can’t tell you how many years I tried different recipes–eggs, buttermilk, etc before watching her finally make the dumplins; could not believe how easy hers were. Also, I noticed your dumplins were cut in strips–just like my mamas.
That sounds like a great idea to add some more flavor to the dumplings. Thanks for sharing!
So to make the dumplings, it is just water and flour? This looks very yummy and want to try, but want to make sure I get the dumplings correct. Thank you!!
Yes, just flour and water. Enjoy!
No salt or pepper in the dough? I’m far from the south but I want to try this.
I don’t put any in it, but I don’t see any reason you couldn’t.
Hi, Stacy 🙂 My Mom always loved what she called a “tough” dumpling & these fit the bill! Comfort food at it’s finest! Love your recipes here in the Bluegrass state of Kentucky! 🙂
Thanks so much, Kathy!!
All good…now if you can do us all a favor and tell everyone there to vote both Moscow Mitch and idiot Rand Paul out of office…many thanks
Your an idiot.
Bill Tompkins – *you’re.
Agreed!!@
Please keep your politics to yourself. This recipe is amazing! 🤩
I used your recipe and it is so close to the way my grandma’s recipe. My family loves it.
Thank you John! That is quite a compliment!
It takes someone special to tell someone online they’re an idiot. They call this “cyber bullies” and bullies are b@#$*&# who don’t know how to stand up to those who hurt them