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 1/4 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 1/8-inch, I use a pizza cutter to make the process of cutting them into strips and individual dumplings super easy.
Recipe Card
Old-Fashioned Southern Chicken and Dumplings
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)
- 3/4 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 1/8-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 1/4 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.
LeAnn Marshall
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.
Debbie Howell
Just like my Grandmas!
Best. Compliment. Ever.
Shelley J Cassidy
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!
Tracie
Thank you Stacey. Your recipes never disappoint. Wecan’t wait to have left overs for lunch. Keep doing what you do. 👍👍
Thank you, Tracie!!
Bj
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!
Shirley Brown
Can I make the dumplings and freeze them until Thrusday?
Sure can!
Judy Bootzin
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!
Sha
Truly NC! Chicken pastry is what my NC relatives called it!
Wendy
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!
Joyce B Smallwood
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!
Tammy
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!!
Teresa
This is how my grandmother (from Kentucky) made Chicken and dumplings. She called them tough dumplings. This is a keeper for me.
Thanks, Teresa!
Sha
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!
Janice Gowens
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!
Kelly
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!
Gram
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!
Tammy
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/
Lee
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.
Cheryl
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.
Butch Bargeron
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?
Susan
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! 🙂
Cathy
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!
EDNA HOPPE
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!
Kris Holman
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!
Janice
Absolutely delicious! Will definitely make again. Thanks for sharing.
Thanks, Janice! Happy to hear you enjoyed it!
Brenda Ferris
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!
Karen L Sprouse
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.
Steve Waters III
Excellent and simple fail proof recipe
Thanks, Steve!
Stephanie
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?
Stephanie
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!!
Jone Wiggins
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 !
🙂
Daniel Martin
Thank you for the recipe
You’re welcome!
Jenn
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!
Ann
What do you add to the flour to make the dumplings?
The dumplings are made with just flour and cold water. Hope that helps!
Britteny
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!
DJW
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!
Ali
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!
Darrel Cahoon
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!
Barbara
Love these kind of dumplings,just like my grandmother use to make.
Thanks, Barbara!
Jan Luechtefeld
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. 🙂
Janette G
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!
Lou Ann Hill
I prefer the “drop” dumplings instead of the “noodle” type. The rest of the recipe sounds great. I use Bisquick to make my dumplings.
Pam Tarver
This is an awesome recipe
Thanks, Pam!
LaRue
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.
LaRue
It also adds ingredients I would not want in my food!
As I said before, you can certainly leave it out.
LaRue
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!
Beverly
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.
Beverly
Okay, thank you! I’ll give it a try.
Polly Smith
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.
Saundra Finley
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.
Polly Smith
My grocery store is Super Foods but Walmart normally carries them also.
NoniB
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.
Petunia
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🍝
Paula
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?
Cyndel
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!
William Bryan
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!
Stacy
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!
Ann Hunter
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!
Crystal
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!
Cass
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!
Jennifer
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!
Jeannine may
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.
Bobbyetta
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!
Pat
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.
Sandy Costlow
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”
Saundra Finley
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.
Elaine
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!
Nancy
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!
Saundra Finley
Thank you. I’ll give it a try.
NoniB
@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 🙂 .
Michelle Ranson
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?
Cyndel
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.
Cindy
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!
Emily
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.
Emily Lewis
My great grandma used milk to think it out when reheating. We thought it was super yummy 😋
Sounds good to me!
meems
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!
Kathie Bordelon
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! 🙂
Linda
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!
Potasey
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!
Claire
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.
Nancy
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!!!
Ree
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.
Donna M.
Man! Now I want chicken and dumplings AND cornbread (saw your cornbread post earlier today).
Ha! Sounds like I’m doing my job! 🙂
Colleen
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!
Tonya
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!!
Melanie
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. 🙂
Sue
If our grandmothers had canned biscuits, they would have used them in a pinch.
I bet you’re right!
Bill
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.
Jeannie
Completely agree with you, Bill. That’s how my southern Arkansas grandma made them! They taste better that way, in my opinion.
Kendra
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!
Virginia Norat
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!
Joan Nasso
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!
Nancye
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!
Dee
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! 🙂
Carrie
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.
Renee
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.
Fay Moore
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!
Lisa T.
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.
Kathi
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!
Janice Gowens
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?
Janice Gowens
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!
Amy
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!
acrossthenorthernbordergal
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.
Kathy
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!!
Ken
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
Bill Tompkins
Your an idiot.
Karen Harris
Bill Tompkins – *you’re.
Moe
Agreed!!@
Lynne
Please keep your politics to yourself. This recipe is amazing! 🤩
John fusek
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!
Marc
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