Easy Chicken and Dumplings - The Southern Lady Cooks

Chicken and Dumplings is an all time favorite Southern comfort food meal. This dish can be made with leftover baked chicken,  bought chicken,  or turkey.  You can also boil a chicken or chicken breasts for the recipe.  My family loves chicken and dumplings and the more dumplings the better we like it! Chicken and dumplings has been a favorite Southern recipes for years.  I remember my mother making chicken and dumplings when I was a child and we usually had it on Sundays in the South!

Ingredients for chicken and dumplings.

Chicken or turkey, cooked


Cream of chicken soup

Chicken broth


Dumpling Ingredients:

Self Rising Flour (you can make your own here)



These simple ingredients make wonderful dumplings. We have always enjoyed the flat dumplings, as this is what I grew up on. My grandmother and mother both made flat dumplings. However I know many of you love the drop dumplings, which are super easy too. Instead of rolling out the dough, you just pinch if off and drop them in the soup mixture.

Easy Chicken and Dumplings - The Southern Lady Cooks

Great reviews on these delicious dumplings:

“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.” – Leslie

“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.” – Janie

Full recipe in recipe card below.

Easy Chicken and Dumplings - The Southern lady Cooks

Are you reading our digital magazine, Front Porch Life? It’s full of great new recipes, country living, fantastic people, southern charm, cooking tips and so much more. We send it directly to your email so you can start reading, cooking and relaxing immediately! This is our premium content not found on our website. Join 1000’s of others today and start enjoying our magazine! 

Print Recipe
5 from 24 votes

Easy Chicken and Dumplings

Your family will love these Easy Chicken and Dumplings
Course: Main Course
Cuisine: American
Keyword: Chicken and Dumplings, Easy



  • 4 cups chopped chicken or turkey cooked
  • 1 cup chopped celery
  • one 10 1/2 oz. can of cream of chicken soup I use Campbell’s soup and broth
  • two 10 1/2 cans of chicken broth
  • 3 of the 10 1/2 cans filled with water

Dumpling Ingredients

  • 2 cups Self-rising flour
  • 1/4 cup shortening


  • 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.
  • If you want drop dumplings, just don’t roll the dough out but pinch off pieces and drop into the broth just like you dropped the flat dumplings.
Don’t Forget to Pin! 
Be sure and follow us on Instagram. 
© 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.




5 Secrets to Old-Fashioned
Southern Cooking

Tips, tricks & recipes to cook Southern food just like Grandma used to!


Leave a Reply

Your email address will not be published.

Recipe Rating


  1. 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!5 stars

  2. Diane Rozier says:

    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.5 stars

  3. Can this dish be prepared ahead and frozen till needed? Thank you…

    1. The Southern Lady says:

      I’ve never frozen this dish, so I can’t advise. You can always try it! Thanks!

  4. What can I substitute the cream of chicken soup with? There is no Campbell’s in my country 🙁

  5. Can you mix anything else but shortening with the dough for the dumplings ? Can you use the Crisco all or will that work.

    1. The Southern Lady says:

      Crisco IS shortening so yes, you can certainly use it. Thanks!

  6. 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!!!5 stars

  7. Leslie Stevenson says:

    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.5 stars

  9. Suzanne Lucientes says:

    Just made your chicken and dumplings for dinner, and it turned out great!5 stars

    1. The Southern Lady says:

      So happy you enjoyed this recipe, Suzanne. Thank you for letting us know.

  10. 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

    1. The Southern Lady says:

      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.

      1. Faye Killian says:

        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, Faye5 stars

      2. The Southern Lady says:

        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: 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.

  11. 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.5 stars

    1. The Southern Lady says:

      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.

      1. 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.

  12. Christina Wilhelm says:

    I don’t buy self-rising flour. How would I make the dumplings with all-purpose flour. I have no idea what to add.

  13. joyce proctor says:

    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 good5 stars

  14. 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!

    1. Beverly D. says:

      I always use cream of chicken and a spoon of Better Than Bouillon Chicken Base in my dumplings. So good!!

    2. Yes! I always put carrots and peas in my chicken and dumplings, too!5 stars

  15. Priscilla Pelfrey says:

    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.

    1. Rita Thomas says:

      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.

  16. sue Harris says:

    What kind of shortening do you use

  17. Did someone already ask how many this might serve? I’m having company and don’t know how many batches to prepare?

    1. The Southern Lady says:

      It depends on what you call a serving. If it is a cup size, I would say this will make about 15 cups.

  18. Hello, can you tell me what kind of shortening to use? I am in the UK and not sure what you mean. butter, oil?

    1. I use butter flavored Crisco sticks.

  19. 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.

    1. The Southern Lady says:

      The dumplings in the recipe are true Southern dumplings. True Southern dumplings are flat. You should do some research and maybe “google” dumplings.

      1. Thanks southern lady. Those are the only type of dumplins I’m familiar with as well

      2. I totally agree! I See True Southern Dumplings as well….I’m from South Carolina!

      3. Tina Schadeberg says:

        I’ve had the flat ones in MO, KY, TN, AL & GA. Drop dumplings here in IL, IN & IA. All are wonderful!

    2. 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.

      1. 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.

    3. 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!5 stars

  20. Willa Palmer says:

    I loved my mother’s dumpling, yours are so close to her recipe! Thank You! your recipes are excellent!!!5 stars

    1. The Southern Lady says:

      Thank you Willa! Enjoy!

  21. 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.

  22. 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.

    1. Lois Travis says:

      I use Bisquick as well and drop them in.

  23. I counted approximately 50 dumplings in your photo – do they really all fit in the pot ??

    1. The Southern Lady says:

      Yes, they did, Barbara.

  24. When making the dumpling recipe, do you mix water and flour in a bowl, or mix flour and shortening together?

    1. The Southern Lady says:

      You mix the flour and shortening until it looks like coarse crumbs, then add the water.

      1. Ok….Thank you.

  25. Linda Hogan says:

    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

  26. Mine would always stick together.. Why is that??

    1. The Southern Lady says:

      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.

  27. Do you stir the dumplings once you put them in pot, ever?? Or keep adding and closing lid.?

    1. The Southern Lady says:

      I just keep adding and closing the lid, Rita.

  28. Will be trying this recipe soon !! Grew up in the South eating Southern Chicken & Dumplings .

  29. 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.5 stars

  30. 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.

    1. The Southern Lady says:

      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.

  31. Is lard ok to use instead of shortening?

    1. The Southern Lady says:

      Yes, Jessica.

  32. Estelle Butler says:

    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 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. yummy5 stars

  33. Estelle B. says:

    Having company Wed. I will be making this….I do not like dumpling made w plain flour.
    Ty for the recipe.

  34. How long do you boil the ingredients, before dropping the dumplings in?

    1. The Southern Lady says:

      About 5 minutes. Your chicken is already cooked but you want your celery to cook.

  35. Lupita Moa says:

    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!

  36. Will this hold if I make it one day and serve the next?

    1. The Southern Lady says:

      Yes, it will Claire.

      1. Rita Thomas says:

        We even freeze ours & they come out fine. 🙂

  37. It’s going to be rainy all weekend and the hubby loved chicken n dumplins, looks like I’ll be making this tomorrow!

  38. Last step for the 20 you cover?

    1. The Southern Lady says:

      Yes, you do, Barb.

  39. I made just a little different but it turned out amazing,tyty

  40. 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. benda5 stars

  41. 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.

  42. My mother also made “chicken and dumplings” with the leftover turkey carcass (sp) after Thanksgiving/Christmas.

  43. Marion Sansouci says:

    Tried this also….Great!!

  44. 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

  45. 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??

  46. I, too, use self-rising flour and the broth from boiling the chicken.

  47. Ginger Williams says:

    Just wondering, do you cover the pot once the dumplings are all in or leave the cover off?

    1. The Southern Lady says:

      Cover the pot, Ginger.

  48. Linda Ratliff says:

    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!

  49. Sara welch says:

    I make mine almost the same way! I put a lil garlic in my mine

  50. This looks like a yummy winter meal! I love soups and stews in the winter.

  51. 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!

  52. I may have to make these soon! oh they look sooooooo good!

  53. Rufus' Food and Spirits Guide says:

    I love the black pepper on top, sometimes it’s the little things.

  54. 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!

  55. The Better Baker says:

    Yum! Yum! Yum! You make it look so easy. This has gotta be a taste treat!!

  56. 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.5 stars

  57. Betty Marzo says:

    Gonna try this tonight for dinner. Sounds realy good.

  58. Crystal Daniels says:

    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!!