How to Make the Best Chicken and Dumplings from Scratch

The First Time I Made Chicken and Dumplings

The first time I made chicken and dumplings for my family, I held my breath as I lifted the lid. I wanted so badly to nail it – that creamy, brothy bowl of comfort my grandma used to make. Instead, I found a pot of gummy, raw-tasting dough blobs floating in thin soup. Yeah, I’ve had my share of hockey-puck dumplings, so I learned the hard way.

But here’s the thing: you don’t need to be a Southern grandma to get this right. You just need a good recipe and a few tricks. This old-fashioned chicken and dumplings recipe uses rolled flat dumplings (the real deal in my book) and builds flavor from simple ingredients. It’s the kind of homestyle chicken and dumplings that makes everyone ask, “Can I have the recipe?”

And yes – even though it’s July and you’re probably cranking the AC, this one-pot meal is worth turning on the stove for. Pair it with a crisp salad and sweet tea, and you’ve got summer comfort food at its finest.

What Are Chicken and Dumplings?

At its heart, chicken and dumplings is a classic American stew where tender chicken and soft dumplings swim in a savory, thickened broth. It’s deeply rooted in Southern cuisine, often passed down through generations as a go-to family dinner recipe. Think of it as a cross between chicken soup and chicken pot pie – but way more comforting.

The “dumplings” part varies depending on where you’re from. Some folks swear by drop dumplings, others by rolled. This recipe leans into the rolled style, giving you wide, flat noodles that soak up all that rich broth. It’s the kind of grandma’s chicken and dumplings you remember from childhood.

Flat Dumplings vs. Drop Dumplings

If you’ve ever looked up chicken and dumplings, you’ve probably seen two camps: drop dumplings and rolled dumplings. Drop dumplings are spooned directly into the broth – they’re fluffy, irregular, and more like biscuit dough. Rolled dumplings (like we’re making here) are flattened, cut into squares, and simmered until tender.

So which is better? I love both, but for this old-fashioned chicken and dumplings, I go with rolled. They cook up flat and silky, and they actually help thicken the broth as they release their flour. The texture is more consistent, and they look like little clouds floating in your bowl. Plus, it’s the method my grandma used, so I’m biased.

If you want drop dumplings, you can adapt the dough by adding a bit more liquid – but follow this recipe first. You’ll see why rolled dumplings are a Southern staple.

Ingredients You’ll Need

This recipe uses a short list of pantry staples. Here’s what you need – and why each one matters for the best chicken and dumplings.

• Chicken breasts (boneless, skinless) – about 1.5 lbs. They cook quickly and shred beautifully. For more flavor, swap in bone-in pieces, but boneless is easier for weeknights.
• Butter – a full stick (8 tablespoons). This adds richness to the broth and keeps the dumplings tender.
• Cream of chicken soup – the shortcut to a velvety broth. I know, I know – some purists might scoff. But this is what gives that creamy, savory depth in minutes. Use low-sodium if you’re watching salt.
• Self-rising flour – the secret to fluffy dumplings. It already has baking powder and salt mixed in, so you don’t need to add extra leavening. If you only have all-purpose, add 1 1/2 teaspoons of baking powder and 1/2 teaspoon of salt per cup.
• Canola oil and 1 large egg – these bind the dough and give it structure. The oil keeps the dumplings from getting tough.
• Salt and cracked black pepper – season the broth generously. Pepper is the star here; don’t be shy.
• Water – 12 to 14 cups for boiling the chicken and creating the broth base.

That’s it. No fancy spices, no long ingredient list. Just real comfort food, the way it’s meant to be.

How to Make Southern Chicken and Dumplings

Let’s break this down into four easy stages. Each one builds on the last, and I’ll explain the why behind every step. Trust me – once you get the hang of it, you’ll make this easy chicken and dumplings on repeat.

Stage 1: Boil the Chicken and Build the Broth

Start by filling a large stockpot with 12 to 14 cups of water. Add a generous amount of salt and bring it to a rolling boil over high heat. Drop in the chicken breasts and let them cook until they float to the top – about 15 to 20 minutes depending on thickness. Remove them to a plate to cool, then reduce the heat to medium-low so the broth stays at a gentle boil.

Now the magic happens: add the stick of butter, the can of cream of chicken soup, and a generous pinch of cracked black pepper. Stir until the butter melts and the soup is fully incorporated. You’ll notice the broth turning creamy and golden. That’s the start of your luxurious base.

Stage 2: Make the Dumpling Dough

While the chicken cools, prep the dough. In a medium bowl, whisk together 2 cups of self-rising flour and 1/4 teaspoon of salt. Make a well in the center and pour in 1/3 cup canola oil and crack in the egg. Use a fork to stir until a shaggy dough forms. It’ll look dry and clumpy at first – that’s normal.

If the dough won’t press together into a ball, add 1 to 2 tablespoons of cold water, one at a time. You want a soft, slightly sticky dough that holds its shape. Don’t overwork it, or your dumplings will be tough.

Stage 3: Roll, Cut, and Toss

Lightly flour a clean work surface. Turn the dough out and divide it into three portions. Working with one portion at a time, roll it out to about 1/4-inch thickness using a floured rolling pin. Then cut the dough into roughly 1-inch squares. A butter knife or pizza cutter works great.

Here’s a crucial tip: toss the dough squares in the excess flour from your work surface. That coating helps prevent sticking and – this is the secret – it thickens the broth as the dumplings cook. Don’t skip this step! Add the squares to the simmering broth a few at a time, along with any remaining flour from the surface.

Stage 4: Add Chicken and Simmer

By now, your chicken should be cool enough to handle. Shred it into bite-sized pieces and add it to the pot. Let everything simmer together, stirring occasionally but gently. You’ll see the dumplings turn from raw white to cooked through, and they’ll start floating to the surface. This usually takes 20 to 30 minutes.

Taste a dumpling to check doneness. It should be tender, not gummy or raw. If it’s still doughy in the center, let it simmer a few more minutes. Adjust the seasoning with more black pepper if you like. Then serve hot, and watch your family dig in.

Tips for the Best Broth and Dumplings

After many batches (and a few failures), I’ve collected these tips to ensure your chicken and dumplings turn out perfect every time. Here’s what to keep in mind:

• Don’t lift the lid while dumplings cook. The steam is what cooks them through. Peeking lets out heat and can make them dense.
• Make sure the broth is simmering gently before adding dumplings. Too rapid a boil can break them apart; too low and they’ll absorb broth unevenly.
• Don’t overcrowd the pot. Add dumplings in batches so they have room to swim. A large stockpot is your friend here.
• If your dumplings taste gummy, cook them longer. They need full 20-30 minutes. If they’re still raw in the center, just keep simmering.
• For a thicker broth, toss cut dumplings in extra flour. That coating dissolves into the broth as they cook, creating a velvety texture without extra thickeners.
• Season the broth generously at the start. The chicken and dumplings absorb salt as they cook, so don’t be afraid to add a good pinch of salt and pepper.
• Use a pot larger than you think you need. Dumplings expand, and you need space to stir.
• Let leftovers sit overnight. The flavors meld, and the broth gets even richer the next day.

Common mistakes to avoid:

• ❌ Lifting the lid too early → ✅ Simmer with the lid on, only checking after 20 minutes.
• ❌ Making dumplings too large → ✅ Keep squares about 1 inch. Bigger ones take longer to cook and may be raw inside.
• ❌ Overcooking dumplings until they disintegrate → ✅ Remove them from heat as soon as they’re tender and floating. They’ll continue cooking in the hot broth.
• ❌ Skimping on salt → ✅ A well-salted broth is the foundation of flavor.

Variations to Try

This recipe is a great starting point, but feel free to make it your own. Here are some easy variations for your next batch of chicken and dumplings:

• Rotisserie chicken shortcut: Skip boiling raw chicken. Use store-bought rotisserie chicken and replace the boiling water with low-sodium chicken broth. Add the cream of chicken soup and butter, then proceed with the dumplings. Dinner in 30 minutes flat.
• Add veggies: Stir in a cup of frozen peas and carrots during the last 10 minutes of simmering. Or sauté some diced celery and onion in the butter before adding the soup. (Note: these are optional additions not in the base recipe.)
• Swap the meat: Use boneless chicken thighs for even more flavor. They’re juicier and shred just as easily. Or try a mix of breast and thigh.
• Thicker or thinner broth: If you prefer a soupier consistency, add an extra cup of water or broth. For a thicker stew, let the dumplings simmer a few minutes longer uncovered to reduce.
• Herb boost: Add dried thyme or a bay leaf to the broth while boiling the chicken. Remove the bay leaf before serving. (Again, optional – the base recipe is delicious without.)

How to Store and Reheat

Leftover chicken and dumplings are a gift. The flavors deepen, and the dumplings soften even more. Here’s how to keep them at their best:

• Refrigerate: Store in an airtight container for up to 3 days. The dumplings will absorb more broth, so don’t be alarmed if it thickens. Stir in a splash of chicken broth or water when reheating.
• Freeze: Let the dish cool completely, then transfer to freezer-safe containers. It freezes well for up to 3 months. Thaw overnight in the fridge before reheating.
• Reheat on the stove: Gently warm over medium-low heat, stirring occasionally. Add a little broth or water if needed to loosen the consistency. You can also microwave individual portions in 30-second bursts, stirring between.
• Don’t freeze cooked dumplings separately. They tend to get mushy. Better to freeze the whole dish together.

Frequently Asked Questions

Final Thoughts

When you pull that pot off the stove, you’ll feel like a culinary superhero – and your family will agree. This chicken and dumplings recipe is the kind of meal that brings everyone to the table, no questions asked. It’s warm, it’s hearty, and it tastes like love.

If you make this, I’d love to hear about it. Drop a comment below, or tag me on Pinterest when you share your creation. You’ll find me over at my Pinterest board, pinning all kinds of comfort food recipes.

Hearty Chicken and Dumplings with Southern-Style Flat Dumplings

This comforting chicken and dumplings recipe features tender shredded chicken and fluffy flat dumplings simmered in a rich, thickened broth.

Print Recipe Pin Recipe

Prep Time 35 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr 20 minutes mins

Servings: 1

Course: Main Course

Cuisine: American

Calories: 667

Ingredients Method Nutrition Notes

Ingredients

  

1x2x3x?

• 3-4 boneless, skinless chicken breasts about 1.5 lbs total
• 1 stick butter 8 tablespoons
• 1 can (10.5 oz) cream of chicken soup condensed
• cracked black pepper to taste, plus more for serving
• 2 cups self-rising flour
• 1/4 teaspoon salt
• 1/3 cup canola oil
• 1 large egg
• 1-2 tablespoons cold water as needed

For the Broth

• 12-14 cups water for boiling chicken
• salt generous amount for the water

Method

 

1. Fill a large stockpot with 12 to 14 cups of water. Add a generous amount of salt and bring to a rolling boil over high heat. Add the chicken breasts and cook until fully cooked through (they will float to the top when done). Remove the chicken to a plate to cool, then reduce the heat to medium-low, keeping the broth at a gentle boil.
2. Add the butter, cream of chicken soup, and a generous pinch of cracked black pepper to the broth. Stir until the butter and soup are fully melted and incorporated into the broth.
3. In a medium bowl, whisk together the self-rising flour and salt. Create a well in the center and add the canola oil and egg. Use a fork to stir the mixture until a shaggy dough forms. If the dough is too dry to press together into a ball, add 1 to 2 tablespoons of cold water, one tablespoon at a time, until it holds together.
4. Lightly flour a work surface. Turn the dough out and divide it into three portions. Working with one portion at a time, roll it out to about 1/4 inch thickness using a floured rolling pin.
5. Cut the rolled dough into roughly 1-inch squares using a butter knife or pizza cutter.
6. Toss the dough squares in the excess flour from the work surface; this prevents sticking and helps thicken the broth. Add the squares to the simmering broth a few at a time, along with any remaining flour from the surface. Stir gently. Repeat with the remaining dough portions, re-flouring the surface as needed.
7. Once the chicken is cool enough to handle, shred it into bite-sized pieces and add it to the pot.
8. Let the dumplings simmer, stirring occasionally but gently, until they turn white and begin to float to the surface. This usually takes 20 to 30 minutes. Taste a dumpling to ensure it is cooked through and no longer tastes raw.
9. Adjust the seasoning with more black pepper if desired. Serve hot.

Nutrition

Calories: 667kcalCarbohydrates: 34gProtein: 28gFat: 35gSaturated Fat: 9gCholesterol: 169mgSodium: 800mgFiber: 2gSugar: 1g

Notes

Use a pot larger than you think necessary so the dumplings have room to move freely without clumping. Prepare the dumpling dough while the chicken cooks to save time. If your dumplings feel gummy or taste raw, they need more simmer time—just let them cook longer, stirring occasionally. Always toss the cut dumplings in extra flour before adding them to the pot; this is key for thickening the broth. Leftover chicken and dumplings will keep in the refrigerator for up to 3 days; reheat gently with a splash of broth. For a richer flavor, substitute half the water with chicken stock. This recipe freezes well for up to 3 months—thaw overnight in the fridge before reheating.

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