Old-Fashioned Chicken and Dumplings with Flat Dumplings
This is the kind of meal that doesn’t rush, doesn’t rely on shortcuts, and doesn’t need fancy ingredients to be good. Old-fashioned chicken and dumplings are humble, filling, and deeply comforting—the kind of food that fed families long before boxed mixes and canned shortcuts existed.
This old-fashioned chicken and dumplings recipe is made the way it was for generations: chicken simmered low and slow, rich chicken broth, and simple rolled-out flat dumplings made from basic pantry staples. No cream soups. No biscuits in a can. Just real food, cooked the old-fashioned way.
If you’re looking for more delicious stew or soup recipes, check out my Kale and White Bean Sausage Soup or this Turmeric Turkey Chili.
About the Broth
While this recipe walks through using a premade or store-bought broth for convenience, it’s worth noting that old-fashioned chicken and dumplings were traditionally made with a homemade broth simmered from the chicken itself. Using store-bought broth is a small shortcut that saves time while still delivering that cozy, old-fashioned flavor and texture everyone loves.
You’ll still end up with a rich, comforting pot of chicken and dumplings without sacrificing the heart of the dish. In a future post, I’ll share the full process for making homemade chicken broth from scratch if you want to take this recipe back to its most traditional roots.
Hearty & Nostalgic
Old-fashioned chicken and dumplings aren’t meant to be light or delicate—they’re meant to stick to your ribs. The broth is savory and full of flavor from the chicken itself, not thickened with cream or a complicated roux.
The dumplings are mixed, rolled thin, and dropped straight into the simmering pot, where they soak up flavor and turn tender without falling apart.
This is the kind of recipe our grandmothers cooked by feel—pinching dough, tasting broth, and letting time do the work. At least, that’s how my Mamaw cooked. I watched her make hers for years, never measuring a single thing, and it turned out perfect every single time.
Flat Dumplings vs. Drop Dumplings
Old-fashioned chicken and dumplings are traditionally made with flat, rolled dumplings, not fluffy drop dumplings or biscuit-style pieces. Flat dumplings are made from a simple dough that’s rolled thin, cut into strips or squares, and simmered directly in the broth. As they cook, they become tender and slightly chewy, thickening the broth naturally.
Drop dumplings, on the other hand, are softer and more biscuit-like. They’re spooned into the pot and puff up as they cook, creating a fluffier texture that’s common in more modern versions of chicken and dumplings.
If you grew up eating chicken and dumplings that looked like wide noodles and soaked up every bit of rich broth, flat dumplings are the old-fashioned version you’re looking for. This recipe uses rolled dumplings cooked low and slow on the stovetop for a classic Southern-style result.
Ingredients
- Chicken- I’m using boneless, skinless chicken breast for the recipe in this post. But, feel free to use chicken thighs or bone-in skin-on breasts. You’ll just need 1.5 pounds of meat.
- Broth or Stock- I’m using chicken broth this time, but you can also make your own broth or stock.
- Flour- All-purpose flour combined with baking soda and salt is what is needed. If you would rather use self-rising flour, that works too! You will need to omit the baking powder and salt, as self rising flour already has rising agents mixed in.
- Butter- I use unsalted butter, but feel free to salted if that’s what you have on hand.
- Baking Powder- Baking powder helps give the dumplings a slight rise. I use aluminum-free baking powder.
- Milk- Whole, 2%, whatever you have.
- Salt & Pepper- Sea salt and freshly cracked pepper to taste.
Tools & Equipment
- Dutch oven or large heavy-bottomed pot (with a lid) – Holds the broth, chicken, and dumplings; heavy construction helps maintain an even simmer.
- Measuring cups and spoons – Ensures accurate measurements for both the broth and dumpling dough.
- Blender or food processor – Quickly cuts the cold butter into the flour for tender dumplings. You can also do this the “old school way”, of simply just cutting your butter into the dough. I just find that the blender is quicker and better at cutting the butter into the flour.
- Large mixing bowl – Used to bring the dumpling dough together after blending.
- Rolling pin – Rolls the dumpling dough evenly to ¼-inch thickness.
- Pizza cutter or sharp knife – I prefer a pizza cutter, as it cuts clean, even dumpling squares with minimal effort. A knife works just fine, it’ll just take a bit longer.
- Two forks or meat shredder – Using two forks works, but if you have a meat shredder, it makes shredding the chicken a breeze!
- Wooden spoon/Utensil – To gently stir dumplings into the broth without breaking them.
Step-by-Step Instructions
Here are the steps with photos for making old fashioned chicken and dumplings. For the printable recipe card, scroll down to the bottom of this post.
1. Add chicken and broth to a Dutch oven or large pot. Bring to a boil, then reduce heat, cover, and simmer for 20 minutes.
2. Meanwhile, make the dumplings: pulse flour, salt, baking powder, and cold butter in a blender or food processor until mixture resembles fine sand.
3. Transfer the flour mixture to a large mixing bowl and make a well in the center. Pour in the milk and gently stir with a fork, working in a circular motion, until a shaggy dough forms.
4. Turn the dough out onto a lightly floured surface and roll to ¼-inch thickness.
5. Cut the dough into 1-inch squares using a pizza cutter or knife. Dust the cut dumplings with the remaining flour to prevent sticking.
If they’re not all cut evenly, that’s ok!
6. Remove chicken from the pot, shred, and return it to the broth.
Bring the broth back to a gentle boil.
7. Add the dumplings a few at a time, stirring gently between each addition to keep them from sticking together.
8. Cover, reduce heat to a simmer, and cook for 25-30 minutes, or until the dumplings are tender and cooked through. Avoid lifting the lid other than to stir once or twice, while they cook.
Tips for the Best Old Fashioned Chicken and Dumplings
To get the most flavor and best texture, keep these tips in mind:
- Season at the end. The broth reduces as it cooks, so final seasoning gives the best balance.
- Simmer gently, not rapidly. A slow simmer keeps the chicken tender.
- Add dumplings gradually. This prevents sticking and ensures even cooking.
- Keep the lid on while dumplings cook. Steam is key to fluffy dumplings.
F.A.Q’s
Flat dumplings can become tough if the dough is overworked, rolled too thick, or cooked at a rapid boil. For best results, mix the dough just until combined, roll it to about 1/4-inch thick, and cook the dumplings at a gentle simmer.
Yes. Flat dumplings naturally thicken the broth as they cook. The flour from the dumplings releases into the liquid, creating a richer, heartier texture without the need for cream or a roux.
You can roll flat dumplings slightly thinner, but if you roll them too thin, they may tear or break apart during cooking. A thickness of about 1/4 inch works best.
Yes. Flat dumplings can be frozen before or after cooking. To freeze uncooked dumplings, place them in a single layer on a baking sheet, freeze until firm, then transfer to a freezer-safe bag. Cook directly from frozen, adding a few extra minutes to the cooking time.
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Old Fashioned Chicken and Dumplings with Flat Dumplings
Ingredients
Equipment
Directions
- Add chicken and broth to a Dutch oven or large pot. Bring to a boil, then reduce heat, cover, and simmer for 20 minutes.
- Meanwhile, make the dumplings: pulse flour, salt, baking powder, and cold butter in a blender or food processor until mixture resembles fine sand.
- Transfer to a bowl, make a well, add milk, and gently stir with a fork until a shaggy dough forms.
- Roll dough on a floured surface to ¼-inch thickness. Cut into 1-inch squares and dust with flour to prevent sticking.
- Remove chicken from the pot, shred, and return it to the broth.
- Bring the broth back to a gentle boil. Add the dumplings a few at a time, stirring between additions to prevent clumping.
- Cover, reduce heat to a simmer, and cook for 25–30 minutes, stirring occasionally, until dumplings are tender and cooked through.
Sounds delicious can’t wait to try
Thanks so much, Shirley! I hope you love them!
How much butter did you use? The recipe says 1/2 butter, no amount.
Lenore, thanks so much for bringing that to my attention! I have corrected the post now. It should be 1/2 cup (1 stick) of unsalted butter.