Old Fashioned Chicken and Dumplings with Flat Dumplings
A cozy, from-scratch family favorite
There are some meals that don’t just feed your belly — they settle your soul. Old fashioned chicken and dumplings is one of those dishes. The kind that fogs up the kitchen windows, fills the house with steam and black pepper, and makes everyone wander in asking, “Is it ready yet?”
This isn’t a shortcut recipe. There’s no canned soup, no biscuit dough, no fancy tricks. This is the way so many of us learned it — a whole chicken simmered low and slow, broth seasoned just right, and flat, hand-rolled dumplings cut into long strips like Grandma used to make.
It’s humble food. Honest food. And once you make it this way, it’s hard to go back.
❤️ Why You’ll Love This Recipe
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Made completely from scratch
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Uses a whole chicken for rich, flavorful broth
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Features flat dumplings, not drop dumplings
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Customizable thickness — soupy or rich and creamy
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Simple pantry ingredients
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Feeds a crowd and reheats beautifully
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Tastes like childhood, Sundays, and comfort
If you love cozy, old-school meals like my classic beef stew and dumplings, this chicken version will feel like coming home.
🛒 Ingredients You’ll Need
For the Chicken & Broth
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1 whole chicken
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1 onion, halved
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3 ribs celery
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Water (enough to cover the chicken)
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Salt, to taste
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Black pepper, to taste
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Onion powder, to taste
Ingredient Tips:
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A whole chicken gives you deeper flavor than boneless meat.
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Celery adds subtle savoriness without overpowering the broth.
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Don’t over-season early — adjust after the chicken is removed.
For the Flat Dumplings
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3 cups all-purpose flour
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1 stick very cold butter, cubed
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1 cup buttermilk
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Salt, to taste
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Lots of black pepper
Why Cold Butter Matters:
Cold butter creates flaky, tender dumplings — similar to biscuit dough.
Substitutions:
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No buttermilk? Use milk with 1 tablespoon vinegar.
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Dairy-free? Use plant butter and unsweetened almond milk.
Optional Thickened Broth (Family Favorite)
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1 stick butter
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¼–½ cup flour
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½–1 cup milk
This step is optional, but if your family likes a rich, creamy broth, this is the magic.
👩🍳 Step-by-Step Instructions
Step 1: Boil the Chicken
Place the whole chicken in a large stockpot. Add the onion and celery, then cover completely with water.
Bring to a gentle boil, then reduce heat and simmer until the chicken is fully cooked and tender.
Step 2: Rest & Pick the Chicken
Carefully remove the chicken and place it in a bowl to cool slightly. Once cool enough to handle, pick the meat from the bones and set aside.
Discard skin and bones.
Step 3: Season the Broth
Season the broth with salt, black pepper, and onion powder. Bring it back to a gentle simmer — not a rolling boil.
Taste and adjust seasoning. This broth is the backbone of the dish.
Step 4: Make the Dumpling Dough
In a large bowl, add flour. Cut in the cold butter until crumbly. Stir in buttermilk, salt, and plenty of black pepper until a dough forms.
Turn out onto a floured surface.
[Image: dumpling dough rolled out | Alt text: rolling flat dumpling dough for chicken and dumplings]
Step 5: Roll & Cut Dumplings
Roll the dough thin — about ⅛ inch thick. Use a pizza cutter to slice into long strips or squares.
These flat dumplings are what set this recipe apart.
Step 6: Cook Dumplings in Batches
Drop dumplings into the simmering broth in batches, stirring gently so they don’t stick.
Let each batch cook until tender before adding more.
Step 7: Add Chicken Back In
Once all dumplings are cooked, stir the picked chicken back into the pot. Let everything heat through.
Step 8: Optional Thick Broth Finish
Melt butter in a saucepan. Whisk in flour and cook until the raw flour smell disappears.
Turn off heat and whisk in milk. Stir this mixture into the pot for a thicker, creamier broth.
⭐ Expert Tips & Troubleshooting
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Too thick? Add warm broth or milk.
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Too thin? Simmer uncovered a few minutes longer.
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Sticky dumplings? Stir gently and cook in batches.
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Bland broth? Add pepper before adding salt — pepper wakes everything up.
🔄 Variations & Add-Ins
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Add diced carrots with celery for color
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Stir in a splash of cream at the end
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Add fresh parsley for brightness
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Use homemade chicken stock if available
If you enjoy experimenting with dumplings, you might also love my yankee dumplings recipe, which uses a slightly different texture and technique.
🍽️ Serving Suggestions
Serve piping hot with:
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Cornbread
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Crackers
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A simple green salad
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Or just a spoon and a quiet kitchen
For another comforting chicken meal, try my comforting chicken and wild rice soup — it’s another cold-weather favorite.
❄️ Storage, Freezer & Make-Ahead
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Refrigerate: Up to 4 days in an airtight container
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Freeze: Yes — freezes well for up to 3 months
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Reheat: Slowly on the stove, adding broth or milk as needed
❓ FAQs – People Also Ask
Are flat dumplings better than drop dumplings?
That’s personal preference, but flat dumplings are more traditional in many Southern and Appalachian homes.
Why use a whole chicken?
Flavor. The bones create a richer broth you can’t get otherwise.
Can I make this gluten-free?
Yes, with a 1:1 gluten-free flour, though texture may vary.
Why add the chicken after dumplings cook?
It prevents overcooking and keeps the meat tender.
