Old Fashioned Chicken and Dumplings (Southern Rolled Recipe)

Name: Old Fashioned Chicken and Dumplings
Ingredients: 8-10 cups chicken broth; 3-4 cups cooked (shredded chicken); ½ cup carrots (sliced, optional); ½ cup celery (chopped, optional); 2 cups self-rising flour; ¼ cup ½ stick unsalted butter, melted; 2 large eggs (slightly beaten); ½ cup milk (approximate); 2 tbsp cornstarch; 2 tbsp cold water

Authentic Southern Comfort in a Bowl

When the weather turns chilly, or you just need a meal that feels like a warm hug, nothing hits the spot quite like a simmering pot of old fashioned chicken and dumplings. This is the ultimate Southern comfort food. Unlike soups that rely on thin noodles or heavy, doughy blobs, this authentic recipe uses proper rolled dumplings. Thanks to the magic of self-rising flour, these flat dough rectangles puff up beautifully as they soak in that savory, slow-cooked chicken broth.

If you have ever ordered this classic dish at a Southern diner or a Cracker Barrel, this is exactly the style of dumpling you are looking for. They strike the perfect balance between tender and substantial. The dough requires only four simple ingredients and comes together in minutes.

The true secret to this recipe is patience. By letting the dumplings simmer low and slow for several hours, the broth develops a deeply rich flavor, and the flour from the dumplings naturally begins to thicken the soup. A quick cornstarch slurry added right at the end gives the broth that signature, gravy-like consistency. It is a hearty, stick-to-your-ribs meal that will have the whole family coming back for seconds.

A large stovetop pot filled with rich, bubbling chicken broth, shredded chicken, carrots, and soft, pillowy southern-style rolled dumplings.

Why You’ll Love This Recipe

Authentic Southern Style: These are real-deal flat, rolled dumplings that puff up as they cook—not thin noodles and not heavy drop dumplings.
Simple Ingredients: The dumpling dough comes together easily with just self-rising flour, melted butter, eggs, and milk.
Deep Flavor: A low, slow simmer allows the chicken broth to fully penetrate the dumplings, making every bite incredibly flavorful.
Perfectly Thickened: A simple cornstarch slurry ensures the broth turns into a rich, savory gravy.
Ultimate Comfort Food: It is a budget-friendly, soul-warming dinner that feeds a crowd perfectly.

Ingredients

Self-Rising Flour: 2 cups. This is crucial because it contains the leavening agents that allow the flat dumplings to puff up in the broth.
Butter: ½ stick (¼ cup) unsalted butter, melted.
Eggs: 2 large eggs, slightly beaten to help bind the dough.
Milk: Just enough to form a soft dough (usually about ½ cup, added gradually).
Chicken Broth: 8 to 10 cups of high-quality, rich chicken stock or broth.
Cooked Chicken: 3 to 4 cups of cooked, shredded chicken (a store-bought rotisserie chicken works perfectly).
Vegetables (Optional): ½ cup sliced carrots and ½ cup chopped celery for extra flavor and color in the broth.
Cornstarch Slurry: 2 tablespoons cornstarch mixed with 2 tablespoons cold water (for thickening).

Step-by-Step Instructions

Step 1: Heat the Broth

In a large, heavy-bottomed soup pot or Dutch oven, bring your chicken broth to a rolling boil over medium-high heat. If you are adding sliced carrots and celery, add them to the broth now so they can begin softening. Keep the shredded chicken set aside for later so it does not overcook.

Step 2: Mix the Dumpling Dough

While the broth is heating, prepare the dough. In a large mixing bowl, combine the self-rising flour, melted butter, and slightly beaten eggs. Gradually pour in the milk, a splash at a time, mixing gently with a wooden spoon or your hands until a soft, cohesive dough forms.

Step 3: Roll and Cut the Dumplings

Transfer the dough to a well-floured surface. Handle the dough as little as possible to keep the dumplings tender. Divide the dough in half to make it easier to work with. Using a floured rolling pin, roll the dough out until it is about ⅛-inch thick. Use a pizza cutter to quickly slice the dough into 1×2 inch rectangles.

Step 4: Drop into the Broth

Ensure your broth is at a steady boil. Pick up the dough rectangles and drop them into the boiling broth one by one. Doing this individually prevents them from clumping together in a giant mass.

Step 5: The Low and Slow Simmer

Once all the dumplings are in the pot, reduce the heat to low so the broth is at a gentle simmer. Add your shredded chicken into the pot. Let the pot simmer for several hours (at least 2 hours, or simmer on very low all day if you have the time). Stir occasionally and very gently—use a wooden spoon and push from the bottom so you do not break the tender dumplings apart.

Step 6: Thicken the Broth

About 30 minutes before you are ready to serve dinner, whisk together the cornstarch and cold water in a small bowl to create a slurry. Gently stir this slurry into the simmering pot. Allow it to cook for the final half hour, which will thicken the broth into a rich, glossy gravy.

Expert Cooking Tips

Do Not Overwork the Dough: Treat the dumpling dough gently, much like biscuit dough. Kneading it too much will develop the gluten and result in tough, chewy dumplings instead of tender, pillowy ones.
The Pizza Cutter Hack: A standard pizza wheel is the fastest, easiest tool for cutting the rolled dough into uniform rectangles without dragging or tearing the dough.
Mind the Boil: The broth must be boiling when you first drop the dumplings in. The immediate heat seals the outside of the dough so they do not dissolve into mush.
Stir With Caution: Once the dumplings begin to soften and puff, they become fragile. When you stir the pot, use a gentle folding motion from the bottom to prevent tearing them.
Flour Your Surface Liberally: Don’t be afraid to use extra flour when rolling out the dough. The excess flour that clings to the dumplings actually helps thicken the soup as it cooks.

Variations to Try

Herb Dumplings: Mix a teaspoon of dried parsley, thyme, or chives directly into the dry flour before mixing the dough for a beautiful, herbaceous flavor.
Creamy Broth: For an even richer soup, stir in half a cup of heavy cream or half-and-half during the last ten minutes of cooking.
Garlic and Onion Base: Sauté finely diced onions and minced garlic in a little butter before adding your chicken broth to the pot to build a deeper flavor profile from the start.

What to Serve With Old Fashioned Chicken and Dumplings

This dish is incredibly hearty on its own, essentially acting as a complete meal in a bowl. However, to balance the richness, serve it alongside a crisp, acidic side salad dressed with a sharp vinaigrette. Freshly steamed green beans or buttered sweet corn make excellent vegetable sides. While the dumplings provide plenty of carbs, a slice of warm, crusty bread or Southern cornbread is always welcome for wiping the bowl clean.

Storage & Reheating

Refrigerator

Allow the chicken and dumplings to cool completely before transferring them to an airtight container. Store in the refrigerator for up to 4 days. The broth will continue to thicken into a thick jelly as it chills, which is completely normal.

Freezer

You can freeze leftovers in an airtight, freezer-safe container for up to 3 months. Be aware that the texture of the dumplings will soften slightly upon thawing and reheating. Thaw overnight in the refrigerator.

Reheating

To reheat, place the desired amount in a saucepan over medium-low heat. Because the broth thickens so much in the fridge, you will likely need to add a splash of chicken broth or water to thin it back out to a soup-like consistency. Stir very gently until heated through.

Frequently Asked Questions

What is the difference between these dumplings and noodles?

Authentic Southern rolled dumplings use a leavening agent (like the baking powder found in self-rising flour), which allows them to puff up and become fluffy as they cook. Traditional noodles do not use a leavener; they are just flour, egg, and water, resulting in a flat, dense pasta texture.

Can I use all-purpose flour instead of self-rising?

Yes, but you have to add the leavening agents yourself to mimic self-rising flour. For every 1 cup of all-purpose flour, whisk in 1 ½ teaspoons of baking powder and ¼ teaspoon of salt.

Why did my dumplings dissolve into the soup?

Dumplings usually dissolve if the broth is not hot enough when they are added. The liquid needs to be at a rolling boil when you drop the dough in to immediately set the exterior. Stirring too vigorously right after adding them can also break them apart.

What are “drop dumplings”?

Drop dumplings are made from a wetter batter that is scooped or dropped in large globs directly onto the top of a simmering stew. They steam on top of the liquid, creating a biscuit-like texture. Rolled dumplings, like in this recipe, are rolled flat and submerged into the broth.

Why are my dumplings tough and chewy?

Tough dumplings are almost always the result of overmixing or over-handling the dough. Mix the wet and dry ingredients just until combined, and roll the dough out gently.

Final Thoughts

Mastering a pot of old fashioned chicken and dumplings is a skill that will serve you well for years to come. By taking the time to roll out your own dough and letting the pot simmer gently throughout the day, you create a deeply satisfying, savory meal that simply cannot be replicated by a can. Grab your rolling pin, heat up some broth, and bring a taste of authentic Southern comfort into your own kitchen tonight!