Can I use pre-made biscuit dough for chicken and dumplings?

Yes, you can use store-bought or pre-made biscuit dough as a shortcut option.

Why aren't my dumplings fluffy?

Overmixed dough, boiling instead of simmering, and using the wrong type of flour can all cause biscuits to become dense or heavy.

How do you keep dumplings from falling apart in chicken and dumplings?

Simmer, don't boil, the dumplings and avoid heavy stirring to keep them from falling apart in the broth.

How can I thicken the broth for chicken and dumplings?

By patting the dumpling dough on a well-floured surface, the additional flour helps to thicken the broth. You can also add a cornstarch slurry toward the end of cooking, if needed.

Old-Fashioned Chicken And Dumplings Recipe

Name: Old-Fashioned Chicken And Dumplings
Total time: 110 min
Ingredients: 1 (2 1⁄2- to 3-lb.) whole chicken; 2 celery stalks, roughly chopped (about 1 cup); 2 medium carrots, roughly chopped (about 1 cup); 2 quarts water; 2.5 teaspoons kosher salt, divided; .5 teaspoon black pepper; 2 cups all-purpose flour, plus more for work surface; .5 teaspoon baking soda; 3 tablespoons vegetable shortening; .75 cup whole buttermilk; Chopped fresh chives

Active Time:

30 mins

Total Time:

1 hr 50 mins

Servings:

6

The most famous chicken dish in the South is probably fried chicken, but a good case can also be made for old-fashioned chicken and dumplings. Fried chicken celebrates the poultry in abundance, when everyone can get a piece or two. Chicken and dumplings makes the most of chicken in scarcity, when a single bird must feed a multitude.

Although it gets top billing, the meat itself isn't the star of the meal. The dumplings hold sway, and people are particular about how they're made. Some like small strips of pastry dropped into the bubbling pot, either free-form and puffy or rolled thin and cut like noodles. Others prefer soft drop-biscuit dumplings that float atop the stew.

No matter the style, chicken and dumplings combine essential, resourceful Southern cuisine and the comfort of home cooking, all in one bowl. Mrs. Morton Smith experimented for years with different methods of making the perfect chicken and dumplings. When she submitted this recipe, she told us that buttermilk was the secret to dumplings with a light texture. She also kneaded them on a well-floured surface because the extra flour thickens the broth.

Learn how to make old-fashioned chicken and dumplings.

The History of Chicken and Dumplings

Chicken and dumplings has deep roots in Southern cuisine. A comforting dish that's made with just a few key ingredients, the concept of chicken and dumplings was most likely brought with European settlers to America. With simple ingredients that were readily available, chicken and dumplings became a staple dish, allowing cooks to stretch a small amount of chicken to feed a larger family. Over time, it's become a cherished dish associated with family gatherings, Sunday suppers, and other special occasions.

Ingredients for Old-Fashioned Chicken and Dumplings

Traditionally made with easy-to-grab ingredients, this chicken and dumplings recipe is no different. To make old-fashioned chicken and dumplings, you'll need:

Whole chicken: Cooked, diced, and added back to the soup for tender bites of chicken throughout.
Celery: Adds an aromatic, savory flavor to the broth.
Carrots: Adds sweetness to the broth.
Water: The liquid base of the broth to cook the chicken and dumplings. Swap with chicken or vegetable broth for additional flavor if desired.
Kosher salt and black pepper: Enhances the overall flavor.
All-purpose flour: Gives the dumplings their structure.
Baking soda: Leavens the dumpling dough for a fluffy result.
Vegetable shortening: Adds fat to the dumpling dough for a tender consistency.
Whole buttermilk: Adds a mild tanginess and moisture to the dumpling dough.
Chives: Garnishes the dish for a pop of color and fresh oniony flavor.

How To Make Old-Fashioned Chicken and Dumplings

Ready in under an hour, you'll be surprised at how simple and straightforward making old-fashioned chicken and dumplings can be. Full instructions are below, but here's a brief recap before you get started:

Step 1. Simmer chicken, celery, and carrots: Place chicken, celery, and carrots in a Dutch oven; add water and 2 teaspoons salt. Bring to a boil. Cover and simmer over medium-low until tender.
Step 2. Cut chicken: Remove chicken from broth, and cut into bite-size pieces, discarding skin and bones. Bring broth to a boil and stir in pepper.
Step 3. Make dumpling dough: Combine flour, baking soda, and remaining salt in a large bowl. Cut in shortening until mixture is crumbly. Add buttermilk and stir until dough is moistened. Turn onto a floured surface and knead lightly.
Step 4. Pinch off dumplings: Pat dough to 1/2-inch thickness. Pinch off in 1 1/2-inch pieces.
Step 5. Cook dumplings and add chicken: Drop into boiling broth. Reduce heat to medium-low, and cook, stirring, until desired consistency is reached. Stir in chicken and garnish with chives.

Can I Make Chicken and Dumplings Ahead?

Chicken and dumplings can be prepared ahead in two parts:

Prepare the broth and chicken as directed. Cool and refrigerate the broth and chicken separately for up to two days. Freeze for longer storage (up to two months). Thaw overnight in the refrigerator if frozen, then reheat the broth to a simmer. Drop in dumplings as directed, adding in the chicken and chives before serving.

The dumpling dough can also be made ahead. Prepare, roll, and transfer to a lined baking sheet. Wrap and refrigerate for up to one day before using.

How To Store and Reheat Leftover Chicken and Dumplings

Refrigerate leftover chicken and dumplings in an airtight container for up to three days, or freeze for up to two months. If you can, separate the chicken and dumplings from the broth before storing to keep the dumplings from absorbing too much moisture while reheating. Reheat the broth on the stovetop over medium-low heat until hot throughout. Add the chicken and dumplings, heat through, and serve. Season to taste.

You can also microwave small portions of chicken and dumplings to reheat as needed.

What To Serve With Old-Fashioned Chicken and Dumplings

This hearty dish has it all—chicken, veggies, and dumplings—for a hearty one-pot meal. If desired, pair with steamed or roasted vegetables, mixed greens, collard greens, grilled asparagus, or other favorite vegetable side dishes to bulk up the meal.

More Old-Fashioned Southern Recipes You'll Love

These classic Southern staples are a flavorful journey into the culinary traditions of the South, calling in time-honored techniques and fresh ingredients for soul-satisfying results:

Editorial contributions by Katie Rosenhouse.

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Ingredients

1 (2 1/2- to 3-lb.) whole chicken
2 celery stalks, roughly chopped (about 1 cup)
2 medium carrots, roughly chopped (about 1 cup)
2 qts. water
2 1/2 tsp. kosher salt, divided
1/2 tsp. black pepper
2 cups all-purpose flour, plus more for work surface
1/2 tsp. baking soda
3 Tbsp. vegetable shortening
3/4 cup whole buttermilk
Chopped fresh chives

Directions

Simmer chicken, celery, and carrots:

Place chicken, celery, and carrots in a Dutch oven; add water and 2 teaspoons of the salt. Bring to a boil over high; cover, reduce heat to medium-low, and simmer until tender, about 1 hour.

Antonis Achilleos; Prop Stylist: Christina Daley; Food Stylist: Emily Nabors Hall
Cut chicken:

Remove chicken from broth, and let stand until cool enough to handle, about 15 minutes. Remove and discard skin and bone from chicken, and cut meat into bite-size pieces. Bring broth to a boil over high; stir in pepper.

Antonis Achilleos; Prop Stylist: Christina Daley; Food Stylist: Emily Nabors Hall
Make dumpling dough:

Meanwhile, combine flour, baking soda, and remaining 1/2 teaspoon salt in a large bowl; cut in shortening with a pastry blender (or use your fingers) until mixture resembles coarse meal.

Antonis Achilleos; Prop Stylist: Christina Daley; Food Stylist: Emily Nabors Hall

Add buttermilk, stirring with a fork until dry ingredients are moistened. Turn dough out onto a well-floured surface, and knead lightly 4 or 5 times.

Antonis Achilleos; Prop Stylist: Christina Daley; Food Stylist: Emily Nabors Hall
Pinch off dumplings:

Pat dough to 1/2-inch thickness. Pinch off dough in 1 1/2-inch pieces.

Antonis Achilleos; Prop Stylist: Christina Daley; Food Stylist: Emily Nabors Hall
Cook dumplings, and add chicken:

Drop dumplings into boiling broth. Reduce heat to medium-low, and cook, stirring occasionally, until desired consistency is reached, about 8 to 10 minutes. Stir in chicken. Garnish servings with chives.

Antonis Achilleos; Prop Stylist: Christina Daley; Food Stylist: Emily Nabors Hall

Frequently Asked Questions

Can I use pre-made biscuit dough for chicken and dumplings?

Yes, you can use store-bought or pre-made biscuit dough as a shortcut option.
Why aren't my dumplings fluffy?

Overmixed dough, boiling instead of simmering, and using the wrong type of flour can all cause biscuits to become dense or heavy.
How do you keep dumplings from falling apart in chicken and dumplings?

Simmer, don't boil, the dumplings and avoid heavy stirring to keep them from falling apart in the broth.
How can I thicken the broth for chicken and dumplings?

By patting the dumpling dough on a well-floured surface, the additional flour helps to thicken the broth. You can also add a cornstarch slurry toward the end of cooking, if needed.