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

Old Fashioned Chicken and Dumplings

Authentic Southern-style rolled dumplings simmered low and slow in a rich, thickened chicken broth. The ultimate homemade comfort food!
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Ingredients Equipment Method Notes

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

Equipment

  • Large heavy-bottomed soup pot or Dutch oven
  • Mixing bowls
  • Rolling pin
  • Pizza cutter

Method
 

  1. Heat Broth: In a large pot, bring the chicken broth, carrots, and celery to a rolling boil over medium-high heat.
  2. Make Dough: In a mixing bowl, combine the self-rising flour, melted butter, and beaten eggs. Gradually add enough milk to form a soft, workable dough.
  3. Roll Dough: Transfer dough to a floured surface. Do not overwork it. Roll out to ⅛-inch thickness.
  4. Cut Dumplings: Use a pizza cutter to slice the dough into 1x2 inch rectangles.
  5. Drop Dumplings: Drop the dumplings one by one into the boiling broth.
  6. Simmer: Reduce heat to low, add the shredded chicken, and let the pot simmer for at least 2 hours (or up to all day). Stir occasionally and gently from the bottom.
  7. Thicken: 30 minutes before serving, mix the cornstarch and cold water into a slurry. Stir into the pot and let simmer until the broth thickens into a gravy. Serve warm.

Notes

Gentle Stirring: The dumplings are delicate once they start puffing up. Always stir carefully to avoid breaking them into pieces.
Self-Rising Flour Substitute: If you only have all-purpose flour, mix 2 cups AP flour with 3 teaspoons baking powder and ½ teaspoon salt to create your own self-rising flour.