Home » All Recipes » Savory » Homemade Chicken and Flat Dumplings
by Baker BettieSeptember 30, 2014
This chicken and flat dumplings recipe is true to southern fashion. None of those blobs of dumplings, just flat almost noodle like dumplings in a thick and creamy broth.Chicken and flat dumplings is the best “stick to your ribs” meal for the fall and winter!
Growing up in Kansas, chicken and noodles was our Midwestequivalent to the South’s chicken and dumplings. A chicken and noodle dinner did not refer to a thin soup with carrots and celery mixed in. It meant a thick and creamy almost stew like mixture with no vegetables. And it was most definitely served over mashed potatoes with a roll on the side. I know. Carb overload in the best way possible.
Sometimes the noodles in our chicken and noodles were those thin curly egg noodles like the ones I used here in my turkey and noodles recipe,but they were usually those really thick almost dumpling like egg noodles.
THAT is my childhood. That is the “chicken and noodle day” I always looked forward on the grade school lunch calendar. But I realized the other day that I have never made real southern chicken and flat dumplings at home and it was high time I do it!
I have to say that these chicken and flat dumplings were just as good as the chicken and noodles that I’m used to. In fact, I don’t think I prefer one over the other. They are pretty equal in their hearty comfort food level. And I really enjoyed the process of making the dumplingsfrom scratch.
It really is just a basic biscuit recipe that is rolled out really thin. I let my dumplings dry for a bit on the counter a bit before adding them to the boiling broth that they were easier to handle and this also helps them stay flat when cooking.
The key to any great chicken and dumpling OR chicken and noodle meal is the broth that it is all cooked in.When I make the broth for chicken and noodles and am going to be home all day, I make it on the stove top because I have time to check on it.
But this time I was going to be at work all day so I used my slow cooker and it worked out really well. I will put both methods in the instructions.
Yield: 6 Servings
Homemade Chicken and Flat Dumplings
Prep Time8 hours
Cook Time1 hour
Total Time9 hours
This is a classic southern chicken and flat dumplings recipe. In true fashion, the finished dish does not have vegetables in it, however they could be added if you prefer. The broth can be made either on stove top and will cook much quicker, or can be made in the crockpot all day if you have to be away from the house.
Ingredients
For the Chicken & Stock
- 1 whole fryer chicken (about 4 pounds)
- 1 medium onion
- 3 medium carrots
- 3 stalks celery
- 2 tsp kosher salt
- 2 cloves garlic, peeled and smashed
- 8 cups water
For the Dumplings
- 2 cups all-purpose flour
- 3/4 tsp baking powder
- large pinch salt
- 2 TBSP unsalted butter, cut into pieces
- 3/4 cup milk
Instructions
- IF USING THE SLOW COOKER: Remove the chicken from the package and discard the giblets inside. Place it in your slow cooker. Roughly chop the onion, celery, and carrot and add to the slow cooker. Add the salt, garlic, and water. Set the cooker on low, cover, and cook for 8 hours.
- IF USING THE STOVE TOP: Place all of the ingredients in a large stock pot (you may need a bit more water to make sure the chicken is completely covered), bring to a simmer, and reduce the heat keeping the pot at a simmer for one hour.
- When the broth is finished cooking, gently remove the chicken from the pot. If using the slow cooker the chicken will most likely fall apart as you move it. That is okay, and good! Set it aside to cool while you work with the broth.
- Line a strainer with cheesecloth or several layers of paper towels. Place over a container and strain the broth into it. Discard the veggies. Let the broth cool so that the fat will separate to the top. Once you have a layer of fat on top, skim it off and discard.
- Meanwhile, pick the meat off the chicken. Separate the skin and bones from the pieces and shred the chicken. I find the only way to do this is with clean hands. Once all the meat is separated, put it in the refrigerator until you need it.
- TO MAKE THE DUMPLINGS: put the flour, baking powder, salt, and butter pieces into a food processor, (or use a large mixing bowl and a pastry cutter) and pulse until the mixture resembles coarse meal. Add the milk a little at a time and mix just until the dough begins to form. Turn out on a lightly floured surface and knead just about 3 or 4 times. Roll out to about 1/4" thick and use a pizza cutter or sharp knife to cut into dumplings of your desired size. They will expand when cooked. I suggest cutting them about 1" by 2". Let the dumplings sit on the counter to dry out while you begin the next step.
- Put all of the chicken broth into a large pot and bring to a boil. Cook for about 30 minutes to reduce and concentrate the flavors a bit. After about 30 minutes, start adding the dumplings one by one into the pot, stirring in between so that they do not stick together. Cook the dumplings for about 12 minutes, or until cooked through. Remove about 1/2 cup of broth from the pot and whisk in 2 TBSP of flour. Add this into the pot to thicken and create a bit more creaminess. Add the shredded chicken and season well with salt and pepper, extra heavy on the pepper! That is key!
Notes
- The chicken and broth can be made a day ahead of time and stored in the refrigerator. You can even skip the skimming the fat step if you do this and let the fat solidify in the refrigerator. You can then easily remove it before making the chicken and noodles.
- This same method can be used with store bought egg noodles instead of making the dumplings.
- If you have leftovers your broth will solidify in the fridge. This is an indicator of a well made broth because you extracted a good amount of gelatin. It will melt when reheated.
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cookingactress —Reply
omigoshhhh pure comfort food! I want a big bowl ASAP!
ken walker —Reply
Thank you for sharing
wanda yoder —Reply
Been looking for something like this since my mother died. She made something like this and I never had the recipe. Thought I might have had baking soda in it too. She called it ‘noodle dumpling.’ It was just a little b it different flavor than her noodles –but didn’t know the difference. Thanks for sharing. I will want to try this.
Erik Branham —Reply
I’ve made this recipe several times. Everyone loves it. Highly highly recommend it.
Elizabeth —Reply
I made your chicken & flat dumplings last night & it was a HUGE hit! Thanks for the recipe!
Michaela —Reply
Is it baking soda or powder? Baking powder is listed in the ingredients, but Soda is in the directions.
Baker Bettie —Reply
Thanks for the catch! It is baking powder.
Michaela —Reply
Thank you! The dumplings were amazing!!
Bill Timmons —Reply
I followed the recipe exactly and it was wonderful.
Question: would I extract more flavor from the veggies if I sliced with mandolin instead of chopping coarse?
It seems it would increase the surface area exposed to broth.
Cayla —Reply
I was so excited to see this recipe because they looked just like my grandmas! However, my dumplings ended up slimy and not so good. I’m thinking I either added too much milk or didn’t let them dry long enough? I’m going to try it again sometime and see if I can get it right.
Georgia Baylor —Reply
My mom made these, but with no baking powder. I think that could be left out. I have made hers before, but was looking for portions by searching google. That’s when I found your recipe! How many does this feed? THANKS!!
JG Zettergren —Reply
My mom also made them without baking powder. Used very rich broth and didn’t skim the fat. She used the very rich broth (hot) instead of butter in dough for noodles. However if she thought the broth wasn’t rich (fat) enough, she added butter to broth. I bet these are lovely though. Will need to try them.
Jennie —Reply
Thank you for guiding me to make the most delicious dumplings I have ever made. My family raved over this “Sunday lunch meal”!
Your specific instructions, (step by step) gave me the confidence to try again to make dumplings. They were perfectly seasoned and thin dumplings, just as we like them. So happy to have discovered your site.Baker Bettie —Reply
That’s great Jennie! I’m so glad it worked out well!
Felicia —Reply
Hello, these wonderful dumplings bring back tasty memories from my childhood, thanks for sharing! I have a question regarding making the dumplings without a food processor and without a pastry cutter because I have neither. What could I use from my kitchen, fork, knife, my hands? I have been wanting some so bad for a decade. Besides, my mom is elderly and she doesn’t feel well now. I would like to surprise her with a delicious bowl of love!
—-please help me someone!Thanks for the memories!!!!!!
Dan —Reply
Try freezing the butter for a couple hours and using a cheese grater to slice it.
Baker Bettie —Reply
Great idea!
Alisa —Reply
Not enough liquid left over after boiling broth and dumplings. Had to stop boiling broth after 20 minutes to conserve liquid. Had to add another (4) cups of broth to have enough liquid to accommodate chicken too. As a result, had to add more floured broth as well to thicken.
Doris —Reply
Hi Bettie!
I actually made this over the weekend and made the flat dumplings… the recipe you printed was exactly how I did mine. The only thing I added as extra was 1/2 tsp poultry seasoning to the dumplings and used buttermilk as the liquid. Same measurements. It was awesome! Made some copycat Cheddar bay biscuits and a salad. I and my son loved every morsel of this! Comfort in every bite.Jesse Glessner —Reply
I’m an 80 yr old bachelor learning to cook. So is this going to work for me if I cut the recipe in half and use pulled chicken in a 32 ounce can? Would that be too much chicken? I find that chicken and noodles sadly lack a good portion of chicken.
ALSO, would this work in a Mealthy Pot (like an Instapot)? IF SO, what settings should be used?
. . . . Thanks! . . . . . OH, and if you’re using veggies, why not leave them in the pot and make use of them instead of putting into the compost pot?
Ada —Reply
The dumplings were delicious
Baker Bettie —Reply
Thanks!
Bill Ricey —Reply
Hello,
I just discovered you and as a life long cook and late blooming (80 years old in two weeks) baker I am very happy to have found you because it seems that your new book is perfect for me.
Sincerly,
Bill RicheyBaker Bettie —Reply
Thanks so much for the kind words!
