CHICKEN AND DUMPLINGS
This old-fashioned Chicken and Dumplings recipe is an all-time favorite. It’s Southern comfort food at its best. This dish is made by preparing a simple chicken soup and adding homemade flat or drop dumplings.
If you love comfort food dishes like this one, try our delicious Crock Pot Chicken and Gravy or Chicken and Noodles.
❤️WHY WE LOVE THIS DISH
This dish is made with simple ingredients and is very easy to put together. Chicken and dumplings are very popular in the South and are often served for a Sunday dinner. It’s incredible comfort food. Many people are intimidated by homemade dumplings, but they are actually very easy to prepare.
❓WHAT ARE DUMPLINGS?
A dumpling is basically cooked dough. Two basic homemade dumplings are used in chicken and dumplings:
🍴KEY INGREDIENTS
For the Broth:
Chicken: you can boil a chicken or chicken breasts/thighs for this recipe. You can also use leftover chicken, roasted chicken, or even turkey.
Cream of chicken broth: this is where you’ll get your flavor.
Chicken Broth: liquid needed for the broth
For the Dumplings:
Self Rising Flour–it is important to use self-rising flour as it already has the baking powder and salt included.
Shortening–I use Crisco and this adds a wonderful texture and flavor to your dumplings.
🍽️HOW TO MAKE
First, you will want to decide which type of dumplings you plan to make, flat or drop. We will include both ways below.
PREPARATIONS
If you are boiling a chicken or chicken breast/thighs, go ahead and cook your chicken. Once cooled, dice or chop your chicken for the broth.
🥄HOW TO MAKE BROTH
Place the chicken and all the broth ingredients in a soup pot and bring to a boil. Your chicken is already cooked, so you want to boil it long enough to soften your celery. It shouldn’t take long. Then cover the pot with a lid.
🥣HOW TO MAKE FLAT DUMPLINGS
Pour 2 cups of self-rising flour into a large bowl. Cut in 1/4 cup shortening with a pastry blender or fork. Once your dough resembles coarse crumbs, add 3/4 cup boiling water a little at a time until you can shape the mixture into a ball. Roll the dough out to about 1/8 inch of thickness on a floured board or surface. Cut into long strips, and then cut the strips into squares.
Remove the lid on the pot and add several squares at a time to the boiling broth replacing the lid each time for about 30 seconds until you have added all the dumplings. Once all the dumplings are added, lower the heat to simmer for about 20 minutes, and add salt and pepper to taste.
💕HOW TO MAKE DROP DUMPLINGS
If you want drop dumplings, don’t roll the dough out but pinch off pieces and drop them into the broth just like you dropped the flat dumplings. Try to make each pinch uniform so your dumplings will cook through simultaneously.
⭐TIP
Make sure you have the lid on the pot. I know many people have issues with their dumplings not being cooked through. The lid will contain the heat and ensure that the dumplings cook evenly. To check if your dumplings are cooked, take one out and cut it open. Also, stirring your dumplings will cause them to fall apart. Use a wooden spoon to push them under the broth gently; do not stir.
WHAT TO SERVE WITH
I would highly recommend adding our fried hoecakes and green beans and potatoes.
RECIPE VARIATIONS
❓FREQUENTLY ASKED QUESTIONS
If you don’t have self-rising flour on hand, you can easily make your own.
Shortening is any fat that is a solid at room temperature. I use Crisco in this recipe which is a specific brand of shortening. You can use lard, too. Shortening adds a soft, tender texture to dumplings.
I recommend using cream of chicken. If you don’t want to use store-bought, you can easily make your own without the additives.
You’re overworking your dough. You don’t want to work your dough too much; it will cause your dumplings to be tough.
😍MORE OLD-FASHIONED RECIPES TO TRY
Blackberries and Dumplings
This dish is a family favorite and one your family will love.
HOW TO STORE LEFTOVERS
Chicken and dumplings are best served immediately. However, this recipe will keep in the refrigerator for up to 4 days in an air-tight container. You can reheat this dish on the stove. Gently stir over medium heat to break up the soup. You may need to add a bit of chicken broth to it. If you want to use your microwave, warm it up in 20-30 second bursts until warmed through. Of course, the dumplings will change a bit when rewarmed because they will have soaked up the soup. Their texture will be different, but their flavor will be the same!
FREEZING LEFTOVERS
You can freeze them, but again the texture of this dish will change. The flavor will remain the same. They should keep frozen for up to 3 months.
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Easy Chicken and Dumplings
Video
Ingredients
Chicken/Broth
- 4 cups chopped chicken or turkey cooked
- 1 cup chopped celery
- one 10.5 ounce can of cream of chicken soup I use Campbell’s soup and broth
- two 10.5 ounce cans of chicken broth
- 3 of the 10.5 ounce cans filled with water
Dumpling Ingredients
- 2 cups Self-rising flour
- 1/4 cup shortening
Instructions
- Chicken Instructions
- Place the chicken/broth ingredients in a soup pot and bring to a boil. Cover
Dumpling Instructions
- Pour 2 cups self-rising flour into a large bowl, cut in 1/4 cup shortening with a pastry blender or fork, add 3/4 cup boiling water a little at a time until you can shape the mixture into a ball. Roll out to about 1/8 inch of thickness on a floured board. Cut into strips, then squares
- Remove lid on pot and add several squares at a time to the boiling broth replacing lid each time for about 30 seconds until you have added all the dumplings. Once all the dumplings are added lower heat to simmer for about 20 minutes. Add salt and pepper to taste.
For Drop Dumplings
- If you want drop dumplings, just don’t roll the dough out but pinch off pieces and drop them into the broth just like you dropped the flat dumplings. Try to make each pinch uniform so your dumplings will cook through simultaneously.
© The Southern Lady Cooks photos and text – All rights reserved. No copying, posting on other sites, or other uses allowed without written permission of the copyright holder.
Hello, can milk be substituted for water in the dumplings? If so how will it affect the taste/texture of the finished dish?
I’m sure you can change the recipe Annette, but we have only made them this way, so I cant say.
It sure yet
Winter storm is headed our way and this dish will definitely be made. It’s the best comfort food. I’ve made your recipe so many times and it never fails!! Thank you ladies, you have the best recipes on the internet today.
Thank you SOO much for the kind worlds Melanie! We are so glad you are enjoying our recipes!
Finally! Someone that makes real dumplings! I hate seeing “homemade dumplings ” recipes made with canned bisquits! Your recipe is the way my mom made them only she didn’t use the self rising flour! Thank you!
You’re very welcome!!!
I stead of using boiling water as the liquid in making the dumplings I replaced it with broth!!!! Sooo good!!!! Dumpling have a great flavor!!!
HOW LONG DO YOU COOK THE CHICKEN CELERY AND SOUP AND SO ON FOR?
It says “Place the chicken/broth ingredients in a soup pot and bring to a boil. Cover”
This came out great, especially for someone who isn’t much of a cook. However, mine came out more soupy where yours looks more creamy. Any ideas?
So for drop dumplings, do you put the lid back on? Do you have to let broth boil again? Do you simmer these for 20 minutes too?
Cooking the dumplings is the same no matter if you make the dough into a drop dumpling or flat. The difference in the dumplings is how you make them (flat or drop), not how you cook them. Please just follow the directions in the recipe card. Hope that helps!
I’ve never seen or heard of cream of chicken broth. I couldn’t even find it online. Can I use cream of chicken soup and add extra broth?
If you look at the recipe card, it is “cream of chicken” soup and then “chicken broth” that was a typo, I have fixed it.
I add a dash of marjoram & thyme into my dumplings and use milk not water. my thickening comes from mixing the cut dumplings with the flour from rolling them out. I add butter & evaporated milk to finish them. When making my broth I add a dash of poultry seasoning, a couple of bouillon cubes, along with chopped onions, celery & garlic or garlic powder. I’m in my 80s & my grandmother made hers like this. She was not only a professional but also raised 6 kids of her own. I remember one time that a man drove over 300 miles to eat where she was cooking. While that may not seem to be such an honor today it definitely was in the late 60s and early 50s. I was most fortunate to learn cooking from 4 wonderful women (my grandmother, mother, aunt & mother-in-law) that taught me a great deal.
Different recipe; needs to be posted elsewhere since this space is for comments on posted recipe. Thank you.
I forgot to add that when watching my Mom make her dumplings, she NEVER used hot water! I am now MORE interested in making them. Who ARE you ladies LOL
I watched the video, I am PRAYING to be able to make this meal. It is one of the ONLY meals I have NOT mastered. ANYTHING that has to do with “rolling” out the dough, I am a LOST puppy! THIS looks too EASY to mess up. I AM a great cook, HOWEVER, I KNOW my weaknesses, pie crust, shaped cookies(ESPECIALLY sand tarts), nope. I am looking forward to making these and I WILL get back with you to let you know how I did. I LOVE your recipes, don’t comment (I will thus forward) and for THAT, I DO apologize as I LOVE how I haven’t had to add or take out ANY ingredients.
YAY! I know you can do it! We all have our weaknesses and I just mastered the pie crust last year.. so I totally understand. Im glad you found the video helpful and I sure hope this works for you. Thank you so much for the kind words!
I’ve been taught to use all purpose flour for dumplings because you want them to stay thin. You do not want them to puff up or rise any as they will do when self rising flour is used
How many servings does this recipe make?
Around 6-8 servings.
We love this! Did change it up a bit, too much water. Used a quart of chicken broth, 1 can of water, and cream. Of course used the cream of chicken soup. Added slivered carrots, onion powder, pinch of garlic powder.
My mother used flour tortillas
This reminds me of my mothers’ dumplings. Now, if you ladies only had a recipe for
fried pumpkin, I’d be content. I can remember her cooking a pumpkin, using the pie
spices and she had a very large iron skillet she made it in…just have no idea how much of the spices or what she actually put in it. All her recipes were in her head.
Funny the things you remember…
Thanks for the memories.
This is one of my favorite comfort food recipes. It has never failed me plus it really is super easy!! Thank you for a simple no fail recipe!
Really close to what my ma used to make. We always butchered our own chickens and boiled them. But is real close to how we do it here in Michigan.
This was magnificent! A genuinely southern classic, a comfort meal, and another winner from these talented ladies who make me a better cook.
We’re thrilled this was a hit for you!!
Mother always made her dumplings ahead of when she wanted them and froze them. After she rolled them out, she cut them in strips and put them on a tray lined with wax paper and would layer them. If it would be a few days before she would cook them, she would put them in a freezer bag. When it came time she would drop the frozen dumpling in the boiling broth. Hope this helps those who are having problems!
My God!!!! This should be against the law for something to taste this good! Once I perfect this, I’m going to be a millionaire!!! I can package and sell it! Best thing I’ve EVER tasted as far as chicken and pastry (I’m from NC) or as you call them, dumplings.
My Dad was from NC! I remember Chicken Pastry served at least once during our yearly trek to see Granny and all the relatives. Wish I could make buttermilk biscuits like my Granny did!
Can this dish be prepared ahead and frozen till needed? Thank you…
I’ve never frozen this dish, so I can’t advise. You can always try it! Thanks!
What can I substitute the cream of chicken soup with? There is no Campbell’s in my country 🙁
You can make your own: https://thesouthernladycooks.com/make-your-own-condensed-creamed-soups-for-recipes/
Can you mix anything else but shortening with the dough for the dumplings ? Can you use the Crisco all or will that work.
Crisco IS shortening so yes, you can certainly use it. Thanks!
Made 1/2 of the recipe sine I live alone. Comfort food at its best!!! I’ve got enough left for 3 more meals. Yummy!!!
Usually when I make chicken and dumplings it is a major project. This recipe makes a delicious dinner with a fraction of the work and in a fraction of the time. I am grateful for this recipe. Thank you for sharing it.
Just made your chicken and dumplings for dinner, and it turned out great!
So happy you enjoyed this recipe, Suzanne. Thank you for letting us know.
Hello, dumpling recipe looks great but was wondering, when you pour the boiling water in doesn’t it melt the shortening that you just cut in or is that what the boiling water is supposed to do before rolling.
Thanks, Faye
Yes, you are right Faye. The cutting in just distributes the shortening in the flour and keeps it from being all in one big lump.
Hello again, been making these dumpling for several years now and love them. Actually I made them today and got to thinking about it and wonder if this recipe would also work for making biscuits. I can’t make a good biscuit no matter what I use and believe I have used them all. It might not work but I think I will try. What can it hurt ?
Thanks for recipe, Faye
Hi Faye, I have never tried making biscuits with this dumpling recipe but it may work for you. Let us know if you make them. Here is a biscuit recipe with only 2 ingredients. You might want to try it, too. Just click the link: https://thesouthernladycooks.com/whipped-cream-biscuits-2-ingredients/ If you type biscuits into the search box on our site there are many recipes you can check out if interested. Have a great day and good luck. So glad you are enjoying the dumplings.
Rarely do I comment about a recipe, but I have to share. I was always hesitant about making from scratch dumplings. I either got take out Cracker Barrel, or attempted to make them using biscuits, which always swelled more than I cared for. I came across this recipe a couple of years ago, made them several times, and they are perfect! Last night I wanted dumplings, but couldn’t find this recipe in my collection. I got the recipe on the Martha White site (the same one on the Crisco site) that called for chicken broth instead of hot water. Saying they were a mess is being generous–I tossed them out without even trying them. So I searched today until I found this recipe again. I’ll never use another!
Just like Grandma’s.
Thank you so much Janie for this wonderful comment. I am so happy you enjoy the dumplings and could not ask for a better review. Thank you for being a part of the site and I hope you have a great weekend.
Thank you for the great recipes! I’m signed up for your newsletter, and look forward to receiving the emails. I hope you have/had a great weekend as well.
I don’t buy self-rising flour. How would I make the dumplings with all-purpose flour. I have no idea what to add.
You can just use this formula for self-rising flour, Christina. https://thesouthernladycooks.com/2016/03/06/make-your-own-self-rising-flour/
Dumpling receipt just like mine’ but my mother taught me to use a pork roast with celery, etc. Instead of chicken it is out of this world good
I like to put carrots in mine…cook a little longer in the broth before adding dumplings…sometimes frozen peas, also. I think anytime you can add veggies, you’re better off!
I always use cream of chicken and a spoon of Better Than Bouillon Chicken Base in my dumplings. So good!!
Yes! I always put carrots and peas in my chicken and dumplings, too!
Growing up in NC, we had mostly drop dumplings, making big fluffy masses. Like a biscuit inside. Nowadays, I still do drop ones, so much quicker for me. I make the dough pretty wet, so little bits break off and make tiny bits of dumplings throughout. That makes a really thick gravy-like liquid. Hey, different folks like different things. I never had the big flat “sled-runner” dumplings until I came to KY. Also, I add more soup, and cans of evaporated milk, and sometimes chicken bouillion. But you do have to watch while they cook, or they will boil over, unless you have a really tall pot.
I was born & raised in Kentucky & all my Mom ever made was giant drop dumplings. I never even knew there were smaller flat ones until I grew up! LOL And I cannot make chicken & dumplings without sage & thyme, both from my garden, chopped onion, parsley & good fresh ground pepper… even of I’m making a “quick ” version like this one.
What kind of shortening do you use
Crisco.
Did someone already ask how many this might serve? I’m having company and don’t know how many batches to prepare?
It depends on what you call a serving. If it is a cup size, I would say this will make about 15 cups.
Hello, can you tell me what kind of shortening to use? I am in the UK and not sure what you mean. butter, oil?
I use butter flavored Crisco sticks.
I grew up in NC and what you are calling dumplings are in fact pastry, Dumplings are not flat like pastry and are usually what people up north eat.
The dumplings in the recipe are true Southern dumplings. True Southern dumplings are flat. You should do some research and maybe “google” dumplings.
Thanks southern lady. Those are the only type of dumplins I’m familiar with as well
I totally agree! I See True Southern Dumplings as well….I’m from South Carolina!
I’ve had the flat ones in MO, KY, TN, AL & GA. Drop dumplings here in IL, IN & IA. All are wonderful!
My Southern grandmother only used flour and water for her pastry. So that’s the way I’ve made this for my family. Just saying.
The dumplings that was described in the recipe is in fact what us true southerners consider dumplings. Not sure why you would call them pastry. To us that means sweet things.
It must be a North Carolina thing. That’s where I have lived all my life and I have always called them pastry. But whatever they’re called they are tasty and one of my favorites.
Agreed Leslie. My North Carolina lady relatives always made Chicken pastry when we all came to visit. Love it. The pastry my Grandma taught me was AP flour, salt and water to make a dough. Roll out then cut into rectangles. One layer of pastry, one layer of shredded chicken-continue with layers then pour the broth chicken was stewed in the pot/Cover and simmer for 30-45 minutes. Do not stir until pastry has set. Of course you have to put in a few black eye peas in a few of the layers!
I loved my mother’s dumpling, yours are so close to her recipe! Thank You! your recipes are excellent!!!
Thank you Willa! Enjoy!
Judy, have you ever heard of blackberry dumplings? My grandma from Flat Lick used to make them with wild blackberries from her farm. I would love to make them but sadly my grandma has passed and never got the recipe.
Here is a link to my blackberries and dumplings. Hope this is what you are looking for Linda: https://thesouthernladycooks.com/2014/07/02/blackberries-and-dumplings/
I have all my life made Chicken and Dumplings this way. My husband’s Mother however makes them with the bisquick. Anybody do that? It’s taste ok.
I use Bisquick as well and drop them in.
I counted approximately 50 dumplings in your photo – do they really all fit in the pot ??
Yes, they did, Barbara.
When making the dumpling recipe, do you mix water and flour in a bowl, or mix flour and shortening together?
You mix the flour and shortening until it looks like coarse crumbs, then add the water.
Ok….Thank you.
I am going to try this with rabbit instead of turkey or chicken. This sound so much like the one my Father in law made years ago with the rabbits he raised. (tame not wild) Thanks
Mine would always stick together.. Why is that??
Did you put the lid back on after adding the dumplings each time. That’s the only reason I can think of that they might stick together.
Do you stir the dumplings once you put them in pot, ever?? Or keep adding and closing lid.?
I just keep adding and closing the lid, Rita.
Will be trying this recipe soon !! Grew up in the South eating Southern Chicken & Dumplings .
Thank you for this recipe. My husband and son both love chicken & dumplings, but only as his mother and grandmother made them. They were shocked at how close this recipe came to hers. Thanks again. I am a hero.
Re the easy chicken and dumplings recipe – will the center of the dumplings be the same color as the outside? I’ve made similar dumplings before and the center of my dumpling comes out rather chewy and grayish looking. Tks.
My dumplings are white. I really don’t know what you are talking about M.P. You may be making them too thick or something.
Is lard ok to use instead of shortening?
Yes, Jessica.
This recipe is the best…I have never been able to make dumplings..and didn’t ever like anyone’s dumpling. Always was made with plain flour..just not good..so I tryed this one, using the SR flour. It’s the only recipe, I use now..all others have been torn up and thrown in garbage. Tyvm. For sharing it with ppl like me..I love it. We now have , chicken and dumplings once a wk. yummy
Having company Wed. I will be making this….I do not like dumpling made w plain flour.
Ty for the recipe.
How long do you boil the ingredients, before dropping the dumplings in?
About 5 minutes. Your chicken is already cooked but you want your celery to cook.
Fb acting up. My mother in law introduced me to dumplings. She used the dough that she made flour tortillas with. This turned out really good but I’m trying your recipie, I’m sure it’ll be delicious! My husband & kids love chicken’n’ dumplings. Thanks!
Will this hold if I make it one day and serve the next?
Yes, it will Claire.
We even freeze ours & they come out fine. 🙂
It’s going to be rainy all weekend and the hubby loved chicken n dumplins, looks like I’ll be making this tomorrow!
Last step for the 20 minutes..do you cover?
Yes, you do, Barb.
I made just a little different but it turned out amazing,tyty
you are the best. no matter what i am looking for i seem to find thru you. i got your dumplin recipe. then i went in search of how to make self rising flour with all pourpose flour and bingo found it under tips. thanks so much. keep up the good work. benda
I love flat dumplings, will have to try your recipe. Thanks. Tip: I use a pizza cutter to cut my dumplings, you wouldn’t believe how much easier it makes it.
My mother also made “chicken and dumplings” with the leftover turkey carcass (sp) after Thanksgiving/Christmas.
Tried this also….Great!!
Thanks for the awesome recipes, reminds me of living in the south, I’ve been back a few years, and wish I had written some of the recipes down and brought them back with me
why here in the south and it’s n.c. do people argue and say it’s chicken and pastry, i didnt grow up on that, i grew up on DUMPLINGS, why??
I, too, use self-rising flour and the broth from boiling the chicken.
Just wondering, do you cover the pot once the dumplings are all in or leave the cover off?
Cover the pot, Ginger.
They look Awesome, I can’t wait to try them, I’ve never been able to fix good chicken and dumplings! I will keep my fingers crossed! Thanks for sharing!
I make mine almost the same way! I put a lil garlic in my mine
This looks like a yummy winter meal! I love soups and stews in the winter.
Judy, I enjoyed your recent baking recipes, but there’s nothing like a big pot of Chicken & Dumplings to warm the heart. Thanks for this!
I may have to make these soon! oh they look sooooooo good!
I love the black pepper on top, sometimes it’s the little things.
My hubby would love this! And it doesn’t look too difficult to do….I’m not a very good cook but I love reading recipes!
Yum! Yum! Yum! You make it look so easy. This has gotta be a taste treat!!
Reminds me of growing up and how the kids LOVED these dumplings. The REAL dumplings. Love the pic of them all cut out. Mine never looked that uniform and perfect. Thanks so much for posting; we are reminded that the REAL recipe still lives.
Gonna try this tonight for dinner. Sounds realy good.
love this recipe, gotta try it as it’s slightly different than the one I grew up with. I use a pizza cutter to cut my dumplings, it’s fast & easy!!