Chicken and Dumplings from Scratch
This recipe for Chicken and Dumplings is made from scratch in the traditional southern way with rolled dumplings. Almost as good for a cold as chicken soup!
This is one of BeeBop’s all-time favorite dishes and one of mine, too. Chicken and Dumplings bring up all kinds of good memories from childhood.
I don’t know anyone who doesn’t remember their mama making chicken and dumplings. Just mention it, and people get this wistful, longing look like they’re going back in time in their minds.
I only make this about twice a year, and I really don’t know why. It’s so easy to do. Even easier if you do the chicken one day, refrigerate it, and then finish it up the next day.
Back in the day, this was an inexpensive meal that could feed a large family, especially if you had your own chickens. It’s still inexpensive, a classic vintage southern recipe, and I’ve never met anyone who didn’t like it.
Recipe Snapshot
Cuisine: Southern, Vintage
Cooking Method: Stovetop
Total Time: 1 Hour, 15 Minutes
Servings: 12
Primary Ingredient(s): Whole chicken, aromatic vegetables, flour, milk
Skill Level: Easy
WHAT PEOPLE ARE SAYING …
“Wonderful, like watching my Mama make them!“
— Linda
Ingredient Notes
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- Whole Chicken – Use a chicken that weighs about 3.5 to 4 pounds (if you can find one! they’re huge these days). If you don’t want to use a whole chicken, you can substitute a mix of light and dark pieces to make up the weight.
- Celery, onion, and carrot – These are the aromatic vegetables that give a richness to the homemade stock.
- All-purpose flour – The flour is, of course, for making the dumplings.
You likely have the remaining ingredients on hand in your kitchen.
The complete ingredient list with detailed measurements is included in the printable recipe card at the bottom of this post.
How I Make Chicken and Dumplings from Scratch
Chicken and Dumplings is really nothing more than a flavorful chicken broth in which floury dumplings are dropped to cook. If you can make chicken broth and mix together flour and a few ingredients, you can make this recipe.
At first glance, it may look a little complicated, but honestly, it isn’t. It’s easy as pie. Even easier if you make the broth one day and finish it off the next.
Make the Chicken Broth
The first step is to make a flavorful chicken broth with a whole chicken and a few aromatic vegetables.
- Start by trimming and cutting the celery ribs in half. Peel the onion and leave it whole. Peel the carrot and cut it in half.
- Remove the chicken from its packaging. Remove the giblets, if included.
- Place the chicken, celery, onion, carrot, and peppercorns in a large pot and add water to barely cover the chicken.
- Bring everything to a boil. Reduce the heat to simmer and cook, covered, for about 45 minutes or until the chicken is tender.
- Remove the chicken from the broth and set it aside to cool briefly. Store the chicken in the refrigerator until it’s needed later in the recipe.
- Remove and discard the celery, onion, carrot, and peppercorns from the broth. Store the broth in a container in the refrigerator for several hours or overnight.
- The recipe may be made up to this point and held for several days before proceeding. When ready to finish the recipe, continue as follows:
- When you’re ready to finish the recipe and cook up those delicious dumplings, remove all the skin and bones from the chicken and discard them. Cut or tear the chicken into bite-size pieces.
- Just skim the fat off the top with a spoon and put it in a little container until you need it.
- Put the de-fatted broth, chicken meat, salt, and parsley in a large pot and bring it to a boil over medium-high heat. While the broth comes to a boil, mix up the dumplings.
👉 PRO TIP: I used dried parsley because that’s what I had on hand. My preference is to use fresh flat-leaf parsley, and I would use at least a quarter of a cup of finely minced flat-leaf parsley in this. I know the parsley is not traditional in southern chicken and dumplings, but I like the little bit of color it gives to an otherwise very pale dish. It also adds a little something extra to the flavor.
Make the Dumplings
- In a large bowl combine the flour, salt, baking powder, and 3 tablespoons of chicken fat. If you don’t have enough chicken fat to make three tablespoons, add solid shortening (i.e., Crisco) to make up the total amount of fat. Work the fat into the flour using a pastry cutter or just a fork. It doesn’t need to be perfect.
- Gradually add milk, mixing everything together with a wooden spoon or a fork, until the dough reaches a good consistency for rolling. It should be just slightly less firm than a pie crust. If the dough seems too wet add a little flour. If too thick, add a little more milk.
Roll and Cut the Dumplings
Now, this is where our ideas about chicken and dumplings might diverge somewhat. In the part of the south where I grew up, the dumplings were always, ALWAYS, rolled out and cut into strips. They even sell the rolled dumpling strips in the freezer section of the grocery stores in the south.
I know in other areas, it’s typical that they are dropped by little spoonfuls into the boiling broth. Would you believe that I never even knew there was such a thing as dropped dumplings until I was grown? Really. I’ve had both, and I prefer the rolled type.
- So, on a well-floured surface, working with half of the dough at a time, roll the dumplings out just like you would for a pie crust. Cut them into long strips or squares, whichever you prefer. I use a pizza cutter to make quick work of the cutting but a sharp knife works just as well.
- Drop the dumplings individually into the gently boiling chicken stock. Continue until all the dough is used. Don’t worry about any excess flour clinging to the dumplings. You want a bit of that. It’s what thickens the finished recipe.
- Cover the pot and cook for approximately 20 minutes or until the dumplings are cooked through. Stir several times while cooking to keep the dumplings separated, but be careful not to break the dumplings when you stir.
What can I serve with Chicken and Dumplings?
I usually serve this with some fresh green beans and buttered rolls or biscuits on the side. Green peas would also be good. And why not have a Southern Blackberry Cobbler for dessert?
How to Store Leftovers
As with most leftovers, you’d need to store your leftover chicken and dumplings in a container with a tight-fitting top and store them in the refrigerator. They’ll keep for up to three days. Rewarm them over very low heat and add some water or chicken broth to get them back to the correct consistency.
To freeze, let them cool completely and then store them in an airtight container. Freeze for up to 3 months. When you’re ready to serve them again, let them thaw completely in the refrigerator (it may take two days because they’re fairly dense). Rewarm over low heat on the stovetop. You’ll need to add some broth or water because the dumplings will have absorbed all of the moisture.
Pro Tips
Take a couple of tips from someone who’s been making chicken and dumplings for a really long time.
- Taste the broth before you start dropping in the dumplings. If it’s not quite as flavorful as you’d like, add one or two chicken stock cubes (I prefer Knorr brand). It may also need salt. This is the time to add a little more if needed.
- I almost always add two or three tablespoons of butter to the broth. I know, I know, this is already a highly caloric recipe, but what the heck? The butter makes a big difference in the taste and, well, YOLO.
Questions about making Chicken and Rolled Dumplings from Scratch
There are lots of ways to shortcut this recipe! You can always use a rotisserie chicken for the meat, purchased canned stock for the broth, and frozen dumplings. The end result will be almost as good. You can also try my Slow Cooker Chicken and Dumplings for a nearly hands-off recipe!
If you want a real shortcut for making dumplings, try pizza dough. Divide the dough for one pizza crust into two pieces. Roll it very thin and cut into strips for dumplings. The taste will be somewhat different (pizza dough has yeast and olive oil in it) but still good.
I’ve seen a lot of people’s recipes using canned biscuits for the dumplings. They cut the individual biscuits into four pieces each and drop them into the broth. I’m sure that’s a delicious alternative, but it will produce puffy, pillowy dumplings rather than the traditional Southern flat dumpling style.
More Questions? I’m happy to help!
If you have more questions about the recipe, or if you’ve made it and would like to leave a comment, scroll down to leave your thoughts, questions, and/or rating!
Thanks so much for stopping by!
Recipe
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Chicken and Dumplings
Ingredients
For the homemade chicken broth:
- 2 ribs celery
- 1 onion
- 1 carrot peeled and halved
- 1 whole chicken (about 3.5 pounds)
- 10 peppercorns
- Water (enough to barely cover chicken)
For the dumplings:
- 2 cups all-purpose flour
- 1 tsp. salt
- 2 tsp. baking powder
- 3 tbsp chicken fat (add solid shortening to make 3 tbsp total fat if needed)
- 1/2 cup milk (plus more if needed)
For Cooking:
- ¼ cup flat leaf parsley finely chopped (or 2 tbsp dried)
- 2 tsp salt
Instructions
- Trim and cut the celery ribs in half. Peel the onion and leave whole.
- Remove the chicken from its packaging. Remove the giblets, if included.
- Place the chicken, celery, onion carrot, nd peppercorns in a large pot. Add water to barely cover the chicken.
- Bring to a boil. Reduce heat to simmer and cook, covered, about 45 minutes or until the chicken is tender.
- Remove chicken from the broth and allow to cool briefly. Store in refrigerator until needed.
- Remove the celery, onion, carrot, and peppercorns from the broth. Store the broth in the refrigerator for several hours or overnight.
- The recipe may be made up to this point and held for several days before proceeding. When ready to finish the chicken and dumplings, continue as follows:
- Remove all skin and bones from the chicken. Discard the skin and bones and set the meat aside.
- Skim the solidified fat from the broth and set it aside to use in the dumplings.
- Place the broth, reserved chicken and parsley in a very large pot and bring to a boil over medium-high heat. Taste for salt and add more if needed. While the broth is heating, make the dumplings.
Make the dumplings:
- In a large bowl combine the flour, salt, baking powder and chicken fat (if there isn't enough fat from the chicken, add solid shortening to make a total of 3 tablespoons of fat). Use a pastry cutter or fork to mix the fat roughly into the flour.
- Gradually add milk until the dough reaches a good consistency for rolling. The dough should be slightly less firm than a pie crust. If the dough seems too wet add a little flour. If too thick, add a little more milk.
- On a well-floured surface, working with half of the dough at a time, roll the dumplings out as you would a pie crust. Using a sharp knife or pizza cutter, cut the dough into long strips or squares as you prefer.
- Drop dumplings individually into gently boiling chicken stock. Continue until all the dough is used.
- Cook approximately 20 minutes or until dumplings are cooked through. Stir several times while cooking to keep dumplings separated, but be careful not to break the dumplings when you stir.
Notes
- Taste the broth before you start dropping in the dumplings. If it’s not quite as flavorful as you’d like, add one or two chicken stock cubes. It may also need salt.
- I usually serve these with some fresh green beans on the side. Green peas would also be good. And why not have a peach cobbler for dessert?
- Like with most all leftovers, you’d need to put the completely cooled chicken and dumplings in a container with a good fitting top and store them in the refrigerator. They’ll keep for up to three days.
Nutrition Information
Nutrition information is calculated by software based on the ingredients in each recipe. It is an estimate only and is provided for informational purposes. You should consult your healthcare provider or a registered dietitian if precise nutrition calculations are needed for health reasons.
— This post was originally published on October 26, 2009. It has been updated with additional information.
I just saw this. It looks very good, but I was wondering if it can be frozen?
Yes, chicken and dumplings can be frozen. Let them cool completely and then store in an airtight container. Freeze for up to 3 months. When you’re ready to serve them again, let them thaw completely in the refrigerator (it may take two days because they’re fairly dense). Rewarm over low heat on the stovetop. You’ll need to add some broth or water because the dumplings will have absorbed all of the moisture.
How many servings is this recipe, and serving size…if you know?
You know, I never really measured it. However, it makes a lot. I can serve six people and have leftovers.
Just a suggestion, my mother always hung her rolled dumplings in the air to dry out a little. Actually she hung them over the rim of her huge flour container. Also, I have found that flour tortillas, cut into strips, are a great substitute.
I’ve heard that about the flour tortillas, Shirley, but I’ve never tried it. Might do that when I’m pushed for time!
I have ALWAYS preferred and made the flat dumplings. And you’re right about the commercially prepared flat dumplings being ‘just not right’. If I’m served the puffy dumplings, it seems like I’m just biting into a spoonful of air. My grandmother made the best flat dumplings out of the whole family. I truly miss her and her always made-from-scratch everything.
Here in Eastern NC we call it chicken pastry. It’s a favorite at our house.
That’s a new one to me, Cathy. I’ve never heard it called chicken pastry!
Hate to say but it is true my mother has never been able to make a dumpling that is good. She has tried many different trick that people have told her but nothing is worth eating. My late aunt was the dumpling maker they were so good! When I think of my aunt I always see and taste her chicken & dumpling and her fried apple pies. She would cut up her apples and dry them outside on window screens like her mother did. When I came home to visit she would always make me a batch of apple pies not to share with anyone. Memories :-)
LANA..I am now a senior citizen , and no longer have to cook. However,in staying with each of my daughter’s 3-6 mos. at a time,I enjoy cooking for them at times. And chicken ‘n dumplings remind us of a favorite aunt who was famous for them. No one could ever match hers. Recently I visited her & she made them for me. I now know her secret..she makes regular biscuit dough and refrigerates it overnight,and rolls it out cold. Swears this makes a difference ! But I can’t find a recipe that says do this…bot my daughter has started doing it this way. But you recipe is very close….I feel like I’ve found a new friend, and will use you site often!
Now that’s a new one on me! I’ve heard of all kinds of different ways to make dumplings, but never cold biscuit dough. I just might have to try that!
Lana, thank you for your recipe of Chicken and Dumplings! Wonderful, like watching my Mama make them! I grew up with the rolled dumplings too, didn’t know about the dropped ones til after reading about them on a Bisquick box. Still prefer the rolled ones. Thank you for all your effort and the great stories and pictures. My Mama also baked a very tasty Pineapple Pie, not too many recipes to be found for that, would like to read yours if you have one. Again, thank you and God Bless.
Thanks for your sweet comment, Linda. It always makes me happy to know that I’ve brought back a fond memory for someone through one of my recipes.
The pineapple pie sounds really good. I don’t have a recipe, but I’ll be looking for one.
My family made a ham version of this. Ham broth made with the end of a smoked ham and a large whole onion and generous amount of black pepper. Remove the ham from the broth and discard the onion. Make and cut the dumplings and let them sit while you peel and quarter potatoes. Bring the broth to a boil and add the potatoes. When the broth comes back to a boil drop in the dumplings and stir gently occasionally until the potatoes are tender. Serve with the ham and Cole slaw. My only problem is the recipe I have usesCrisco and has no measurements so how much much do you think the chicken fat amounts to? My family called the dish ham pot pie or hounds ears.
Wow, that’s a new one to me Joyce. I’ve never heard of a ham version of dumplings. It really sounds delicious! About the chicken fat – I would guess it’s around 1/3 cup. But that’s just a guess.
My mother bought a bicentennial recipe book at a county fair that has the best recipe for dogs ears to be used in a chicken pot pie recipe. It’s one of my family’s favorite comfort foods.
Did anyone ever find out if you can use refridgerated pizza dough to make the dumplings? I have a lot on hand
I want to know about pizza dough too! Might just have to experimet my self!
Bisquick makes very good, easy drop dumplings. Thank you for your great recipe! I have done them all, canned biscuits and flour tortillas included. I like to add poultry seasoning and carrots as well. My son scarfs all of them down. Regards from Texas!
I have never tried this type of dumpling and I’m really curious. My dumplings are the fluffy type that sit on top of the stew to cook. This is something different. Thanks for sharing!
Hi Lana,
My mom was a wonderful cook, but for chicken and dumplings, no one in our neck of the woods surpassed my Aunt Nell, who passed many, many years ago – long before I could beg her for her recipe. After reviewing many recipes since, yours is as close as I’ve come to the spirit of what she did. With one big exception — Nell was a spoon as opposed to roll kinda cook. My question: Do you suppose your dough would work either way, or is spooned dough a different enough animal that I need to keep looking for that portion of Nell’s recipe? Many thanks!!
Hi Clint – this dough would probably be too stiff for dropped dumplings. The spooned dumplings are the most common type and are a lighter, fluffier dough. Just Google for “dropped dumplings” and you’ll find thousands of recipes for those.
Lana, thanks so much for your feedback – and your website! I have to say, I got to you this morning via a link from another site for one specific recipe. The chicken n dumplins was a 2nd click for me. From there, I took my time perusing the whole shebang! What a great site!! Thank you!! (You’ve even convinced me to break out the old pressure cooker again!)
Thanks so much for your recipe! I am sending it to my fiance in Egypt. My grandma used to make the dropped dumplings and I loved them. But since, I have had the rolled ones and they are great too. Never knew you could buy them in the store! The photos will be very helpful for cooking. Thanks again!
Hi I just love your recipes I can get lost in good recipes. I came here to see your cheesecake pecan pie recipe and found this one. I have had a lot of chicken and dumplings in my life the dropped kind and also the rolled kind. I have seen many recipes for them too. Your recipe sounds just wonderful. (I prefer the rolled dumplings over the dropped. They both are good though). I did see a cooking show a while back can’t remember which one but the guy made dumplings like yours as rolled out and he made them to the rolled out strips and then he froze the strips. When he was ready to cook the dumplings he brought his stock to a boil, took the frozen strips out of the freezer and broke one piece at a time and dropped the pieces in his boiling stock, till he had enough after they were cooked he then gently put in the shredded chicken, he said that way they were less chance of the chicken scorching as the broth from the dumplings thickened and made gravy. He also put parsley in his flour mixture for the dumplings. Not sure what his other ingredients for the dumplings were but I really like your ingredients. He said he cut them in strips, put them in the freezer on parchment paper cookie sheet then when they were frozen he then put them in large freezer bag and zip. When ready he took out what he needed that way he had fresh dumplings when needed for his restaurant.
I am going to try your recipe, with his technique and see how it goes I think this will be my Go To recipe from now on and I can make a large batch of dumplings and freeze them and take out as many as I want. Dropped are easier to make and a little cleaner but rolled are so much better, now I think I can have the best of both worlds :)
I just came across your blog and I am so glad I did! I’m a southern cook, too…learned at my momma’s knee in Tn. She cooked chicken and dumplings just like this. To me it’s just not the same with the dropped dumplings. I also use rolled dumplings when I make blackberry cobbler. Oh boy, now I need to go make some!!
sound like i going to make chicken and dumping tonight thank u again
This looks very interesting and you might be surprised by this, but very exotic and foreign to me. Dumplings around here are like giant ravioli and are meat filled. Although chicken fat flavoured dough sounds alright by me. Is your dish served with the cooking liquid or is it strained?
Don’t strain! Serve dumplings with the liquid and chicken all in a bowl.
This is close to what I do. I tried and tried and never could get a “good” taste and also, it just seemed too much work from beginning to end.
So, I began purchasing a whole chicken and use the pressure cooker. This only takes about 12 minutes and your chicken is cooked. I also add carrots to the pot and put about 1/2 teaspoon of sage and 1/2 teaspoon of poultry seasoning (maybe a little more) along with the salt and pepper. This adds a little more flavor.
You can strain the broth and freeze. I also freeze the chicken in batches so that it is ready anytime you decide to have Chicken n Dumplings.
Also, I add a little sage and poultry seasoning to the dumplings.
I know some people that add yellow food coloring, because years agon when all the chickens were raise by the cook, the fat was so rich the dumplings and broth would look like butter. I don’t think yellow color dumplings are very appetizing.
Do you know that flour tortilla cut up work very well if you don’t want to roll out the dough yourself. My family really can’t tell if I made it from scratch or use flour tortilla. I can tell the difference, but sometimes am in a hurry to get the dumplings done and use the tortillas.
Hi Shelia. Yes, I do know about the shortcuts using the pressure cooker and the flour tortillas. Also, I know that some people will use canned biscuits rolled out and cut up for the dumplings. However, what I wanted to show in this post was the old-fashioned, slow cooked method. For me, part of the enjoyment of cooking is taking my time and doing things the way my mother and grandmothers did them. There’s nothing wrong with shortcuts when needed, though! We’re all busy these days and can use all the help we can get just to get dinner on the table some nights.
Thanks for stopping by. Hope you’ll visit again.
This looks absolutely wonderful. I am vegetarian, so I will use seitan. I grew up (in New York State), and My Mothers Chicken and Dumplings were dropped buscuit like dough. When I grew up, my mother-in-law’s were rolled. I loved both. I never had the recipe for rolled, and didn’t think much about it once I became vegetarian. Now this looks so good, I have to try it. Thank you. sjb
You didn’t say if you cover the dumplings while cooking or not. Please let me know……..Thank you,Dyan
Dyan – It really doesn’t matter much whether you cover them or not. You can if you wish, but it’s not necessary.
You didn’t say if you cover the dumplings while cooking or not. Please let me know……..Thanks you so very much, Dyan
Can dumplings be made using refrigerated pizza dough? I am newly vegan and want to try making chicken and dumplings with seitan. I remember my mama making dumplings like these, but I’ve had no success with dough-making and am thinking about using pizza dough for the dumplings. Any suggestions?
Myrna – I’ve heard of people using canned biscuits cut into quarters for the dumplings. Don’t know about pizza dough. All I can say is give it a try and see what happens!
Thanks for the encouragement! I had this roll of pizza dough and needed something to do with it, so when I saw your pictures, I thought it might work. I’ll let you know how it comes out.
Hey, just working on my chicken and dumplings post, and came by to compare notes, This is the first time i have ever heard of the dropped by the spoon fools. I thought our way, rolling them out and dropping one by one was dropped dumplings, I’m learning!
You are so right- what memories chicken and dumplings evokes…and this is a new-to-me approach I really want to try. Just looks to good to be true!
I do hope you’ll try it and will let me know how you like the rolled dumplings. I believe they are the legacy of German ancestry in this area. I see a lot of that influence in much of our older, traditional cooking.
This whole post and recipe just makes my mouth water! The recipe is so deceptively simple and looks like it would be nice and warm and filling. I did grow up with dumplings being dropped by spoons full into the pot, so I was delighted to learn the southern style of making dumplings in strips. Very interested and much appreciated.
Thank you for the beautiful pictures and especially for the recipe which I think will become one of my favorite new comfort foods!
oh gawsh! I love it!
I’ve always wanted to try chicken and dumplings… I’m a california girl so never really had the chance! Your recipe looks incredible.
We know just how delicious this must be…a heartwarming classic. best from Montecito, CA
This look great and a wonderful dish to serve during the fall and winter. Actually it is good all year long. Way to go. Good job with the dumplings. They can be tricky sometimes, but with your expertise you don’t have to worry. Wish I had a bowl full now.
Thanks, Neena. These were so good, but yours are better!
I don’t think I’ve had chicken and dumplings. Gasp!!! I know, I know. Maybe I have had before just didn’t know the name of it at the time. Either way. I must make this.
Never had chicken and dumplings! Girl! You have got to try these.
Great recipe. I love Chicken and Dumplings =)
Your photos are making me so hungry! Mom used to roll her dumplings too. Not being southern, she didn’t call hers chicken n dumplings even though she prepared them just as yours are here. It was her “chicken pot pie”. After I moved south and married a Florida boy, I informed her that her “pot pie” was really “dumplings”! Thanks for sharing this one.
You’re welcome. And I’m glad you got your Mom all straightened out about “real” chicken and dumplings :-)