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There’s nothing quite like a pot of old-fashioned Southern chicken and flat dumplings simmering on the stove — tender chicken, rich broth, and rolled dumplings that cook up soft, slightly chewy, and downright comforting. This is the kind of meal that reaches back to a time when a chicken was a valuable commodity and dishes like this were truly worth the effort.
If you love cozy classics, be sure to try my Chicken and Dumplings, Cracker Barrel Chicken and Dumplings, Crockpot Chicken and Dumplings, and Old-Fashioned Chicken Noodle Soup, too!
This is one of those recipes that rewards a little patience and care — and the result feels like home. While many people use “Southern chicken and dumplings” as a catch-all phrase, this recipe is very specific. Instead of light, puffy drop dumplings, it uses rolled, flat dumplings that are rested, rolled thin, and cut into strips before simmering gently in the broth.
The result is hearty without being heavy, comforting without being fussy, and deeply satisfying in a way only old-fashioned Southern cooking can be. As the dumplings cook, they absorb flavor and naturally thicken the broth, creating the signature texture that defines this classic.
This is one of those recipes that rewards a little patience and care — and the result feels like home.
What Makes Old-Fashioned Southern Chicken and Flat Dumplings Different?
Southern chicken and dumplings are all about simplicity, patience, and technique — and this version is the rolled, flat kind. Instead of light, puffy drop dumplings, you’ll make a simple dough that rests, rolls out thin, and gets cut into strips before simmering gently in the broth.
The result is hearty without being heavy, comforting without being fussy, and deeply satisfying in a way only old-fashioned Southern cooking can be. As the dumplings cook, they soak up flavor and naturally thicken the broth, creating that signature texture that makes flat dumplings so special.
Types of Chicken and Dumplings (And Which One This Recipe Is)
This dish goes by one name, but it actually comes in several very different styles. Knowing which version you’re after makes all the difference.
Rolled / Flat Dumplings (This Recipe)
This is the old-fashioned Southern version. A simple dough is rolled thin, cut into strips, and simmered directly in the broth. The dumplings turn tender and slightly chewy — almost like rustic noodles — and naturally thicken the soup as they cook. This style takes a little more time, but the texture and flavor are worth it.
Drop Dumplings
Drop dumplings are soft, fluffy, and spooned directly into the broth. They’re more biscuit-like in texture and cook quickly. This version is popular for weeknight cooking but has a very different feel from traditional flat dumplings.
Shortcut & Biscuit-Style Dumplings
These versions rely on baking mix or canned biscuits. They’re fast and convenient, with a softer, breadier texture. While comforting in their own way, they don’t deliver the same old-fashioned experience as rolled dumplings.
If you’re looking for true Southern chicken and dumplings the way they’ve been made for generations, rolled flat dumplings are the version you want — and that’s exactly what this recipe delivers.
✨ Before You Begin
This recipe is simple at heart, but a few small details make all the difference for tender dumplings and rich flavor.
✨ Heat: Use a gentle simmer, not a rolling boil — high heat will make flat dumplings tough
✨ Give It A Rest! Let the dumpling dough rest before rolling so it stays tender, not elastic
✨ Thin To Win: Roll the dumplings thin, but not paper-thin, so they hold their shape while cooking
✨ Keep ‘Em Separate: Add dumplings gradually so they cook evenly and don’t clump together
Ingredients + Key Notes
- Chicken: Bone-in chicken gives the broth deeper, richer flavor, but boneless will work if that’s what you have.
- Broth: Homemade or low-sodium store-bought broth lets you control seasoning as the dumplings cook.
- Fat: Butter adds richness and helps create that classic Southern mouthfeel.
- Flour: All-purpose flour is all you need for traditional flat dumplings.
- Seasoning: Keep it simple — salt, pepper, and gentle aromatics let the dumplings shine.
🥣 How to Make Old-Fashioned Southern Chicken and Flat Dumplings
This is a stovetop, slow-and-steady recipe — nothing complicated, just good comfort food made with a little patience. You’re going to cook the chicken, make a simple dumpling dough, then let those rolled dumplings simmer gently in the broth until everything turns cozy and thickened the old-fashioned way.
Cook the chicken. Add the chicken to a large pot and cover with broth (or broth + water, depending on your recipe). Bring it up to a gentle simmer and cook until the chicken is tender and cooked through. Transfer the chicken to a plate, let it cool slightly, then shred or chop it into bite-sized pieces.
Build the broth. While the chicken cools, skim excess fat if needed and bring the broth back to a gentle simmer. This is where the flavor lives, so taste it now and adjust seasoning lightly—remember, the dumplings will absorb salt as they cook.
Make the dumpling dough. In a bowl, mix the flour and seasonings, then add the fat and enough liquid to form a soft, workable dough. Keep it gentle here—overmixing makes flat dumplings tougher. Cover the dough and let it rest so it rolls out smoothly and stays tender.
Roll and cut. Lightly flour your surface, then roll the dough into an even sheet (thin, but not paper-thin). Cut into strips or rustic squares—this is old-fashioned comfort food, so “perfect” shapes aren’t the goal.
Simmer the dumplings. With the broth at a gentle simmer (not boiling), add dumplings a handful at a time, stirring gently between additions so they don’t clump. Let them cook until tender, stirring occasionally, and keep the heat low and steady the whole time.
Finish and rest. Return the chicken to the pot and let everything simmer together just long enough to warm through and let the broth thicken naturally. Turn off the heat and let the pot sit for a few minutes before serving—this little rest helps the texture settle and makes the whole dish even better.
⭐ Pro Tips
⭐ Keep the broth at a gentle simmer.
Rolled dumplings don’t like aggressive heat. A rolling boil can make them tough on the outside before the inside turns tender, so keep the pot at a soft simmer the whole time they’re cooking.
⭐ Let the dumpling dough rest before you roll it.
That short rest relaxes the gluten so the dough rolls out easier and cooks up tender instead of tight and chewy. It’s a small step that makes a big difference in texture.
⭐ Roll the dough thin, but not paper-thin.
If the dough is too thick, dumplings can taste doughy and heavy. Too thin, and they can melt into the broth. Aim for an even sheet that’s thin enough to feel “old-fashioned,” but still sturdy.
⭐ Use a light hand with extra flour while rolling.
A little flour prevents sticking, but too much gets worked into the dough and can make the dumplings tough. Sprinkle lightly and brush off excess before cutting.
⭐ Add dumplings gradually and stir gently.
Dropping them all in at once can make them clump. Add a handful at a time, stir slowly, and let the broth do the work.
Storage + Freezing Tips +Make-Ahead
Store Leftovers
- Transfer leftovers to an airtight container and refrigerate for 3–4 days. The dumplings will continue to absorb broth as they sit, so the pot will naturally thicken in the fridge.
Reheat
- Warm gently on the stovetop over low heat, stirring carefully. If it’s thicker than you’d like, add a splash of broth to loosen it back up. Avoid boiling while reheating, which can make dumplings tougher.
Freeze
- For the best texture, freeze uncooked rolled dumplings rather than freezing the finished pot. Freeze cut dumplings in a single layer until firm, then transfer to a freezer bag. Cook straight from frozen in gently simmering broth, adding a couple of minutes as needed. You can freeze finished chicken and dumplings, but the dumplings will usually be softer after thawing.
Make Ahead
- You can make the dumpling dough a few hours ahead and keep it covered in the refrigerator. If you’d like to prep further, roll and cut the dumplings, then refrigerate them in a single layer on a lightly floured sheet pan, covered, until you’re ready to cook.
Frequently Asked Questions
✦ Why are my dumplings gummy?
Gummy dumplings usually happen when the broth is boiling hard, the dough is overmixed, or too much flour is worked in while rolling. Keep the pot at a gentle simmer, mix the dough just until it comes together, and use a light dusting of flour when rolling.
✦ Why are my dumplings tough?
Rolled dumplings turn tough when they cook at too high a heat or the dough is overworked. Let the dough rest before rolling, roll it evenly, and keep the broth at a soft simmer the whole time.
✦ Why did my dumplings fall apart?
If dumplings are rolled too thin, stirred too aggressively, or dropped into broth that’s boiling hard, they can tear or dissolve. Roll them thin-but-sturdy and stir gently as they cook.
✦ Can I make rolled dumplings ahead of time?
Yes. You can make the dough a few hours ahead, or roll and cut the dumplings and refrigerate them on a lightly floured sheet pan until you’re ready to cook.
✦ Can I use boneless chicken?
Absolutely. Bone-in chicken gives a richer broth, but boneless chicken works fine for a faster version. Just be careful not to overcook it so it stays tender.
✦ Can I freeze chicken and dumplings?
Yes, but for the best dumpling texture, freeze the uncooked rolled dumplings instead. If you freeze the finished dish, reheat gently and expect the dumplings to be softer after thawing.
Still have questions? Drop them in the comments — I love helping you bake + cook with confidence! 💗.
More Cozy Comfort Food Classics
- Chicken and Dumpling Casserole
- Beef Stew
- Buttermilk Roasted Chicken
- Million Dollar Chicken
- Bisquick Chicken and Dumplings
- Bisquick Dumplings
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Southern Chicken and Dumplings
Ingredients
Chicken and Stock:
- 1 4-5 pounds whole chicken
- 4 large carrots cut into thirds
- 4 celery cut into thirds
- 2 large yellow onions quartered
- 6 garlic cloves smashed
- 6 sprigs fresh thyme
- 1 sprig fresh rosemary
- 2 dried bay leaves
- 8 cups chicken broth
- 4 cups water
- 2 teaspoons salt
- 1/2 teaspoon black pepper
Dumplings:
- 3 cups all-purpose flour
- 1 1/2 teaspoons salt
- 1 teaspoon baking powder
- 1/3 cup chopped fresh herb mix of thyme, rosemary, and parsley
- 1/2 cup plus 3 tablespoons shortening
- 1 cup whole milk
Soup:
- 2 tablespoons butter
- 1 cup carrots diced
- 1 cup celery diced
- 1 cup yellow onion diced
- 1 1/2 cups frozen peas
Instructions
- Cook chicken and make stock by combining all ingredients in an 8 quart or larger heavy-bottomed pot. Bring to a simmer and cook until the chicken is falling off the bones tender, about 1 hour. Remove the chicken from the pot and set aside until it's cool enough to handle. While chicken is cooking, prepare the dumplings.
- Make the dumplings: In a medium bowl, mix the flour, salt, baking powder, and the fresh herbs with a fork. Add the shortening and cut it into the flour mixture with a pastry blender or two knives (the mixture will look like coarse crumbs). Add the milk and stir until combined. Gather the dough into a ball. Flour your countertop. Turn your dough out on the floured counter. Knead the dough gently until it comes together about 6-7 times. Divide the dough into thirds. Roll out the dough, one third at a time, until it's 1/8 inch thick. Cut the rolled out dough into roughly 1-inch strips then cut the strips crosswise into roughly 1 1/2 inch rectangles. (Use a floured knife or pastry cutter to do this don't worry if your pieces aren't exactly the same size...they're handmade!). Place cut pieces on a lightly floured baking sheet. Repeat the rolling and cutting with the rest of the dough then stack the other layers of cut dough between sheets of parchment paper on the same baking sheet. You can refrigerate the dumplings at this point if you aren't serving right away, for up to one day.
- Remove the skin and bones from the cooked chicken and shred or cut it into bite-size pieces; set aside.
- Strain the broth into another large bowl or pot and discard the cooked veggies. Set aside. Add the butter to the original large pot and saute the diced carrot, celery and onion for 5-7 minutes on medium heat. Carefully add back the strained broth to the pot, increasing the heat to high, and bring to a boil. When the stock is boiling add the dumplings in batches, stirring between additions. Return the stock to a boil, then reduce the heat to low and cover and simmer for 15 minutes. Stir the dumplings. Cover and cook another 15 minutes.
- Stir in the chicken and the peas. Bring the stock back to a gentle boil then cover the pot and remove it from heat. Allow the Chicken and Dumplings to sit, covered for 20 minutes before serving.
I make the dumplings thinner for us and it’s a win. Just a hint of hot sauce and dash of sage in the soup is perfect.
Hi, Leslie! Thanks for your positive review! I like that you added hot sauce and sage 🙂
Could I make the dumplings and and freeze them?
Yes, Marta, you can freeze them! 😀
Wow wow wow! I made this for my family and everyone loved it, from Grandma to the wee one. I serve a tough crowd; they usually just sit there like dinnertime is a form of penance. I’m so glad I found your site.
Soooo glad the tough crowd gave you thumbs up! I’m very happy you found me and look forward to more sharing 😉
I love this dish from top to bottom and bookmarked to try it. The concept of rolled “dumplings” with herbs is fantastic. And your post was engaging.