D' Best Chicken N' Dumplings Recipe - Allrecipes.com
D' Best Chicken N' Dumplings Recipe
  • READY IN 4+ hrs

D' Best Chicken N' Dumplings

Recipe by  

"This is the best recipe for OLD TIME TASTE, DOWN HOME COOKING chicken and dumplings. For some of us that like getting our hands dirty when cooking, you will love this recipe. Old fashioned, hands on experience. This recipe won a blue ribbon and 500 dollars in a cooking contest. I hope you enjoy it."

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
  • PREP

    25 mins
  • COOK

    2 hrs

    4 hrs 25 mins


  1. In a large bowl, sift flour, baking soda and salt. Cut in shortening until mixture resembles coarse crumbs. Stir in water until mixture forms a ball. Divide dough in half and shape into balls. Wrap in plastic and refrigerate for 2 hours or overnight.
  2. Remove the skin from the breast, thigh and back of the chicken, but leave it on the legs and wings. Season chicken with seasoning salt, and place in a large stock pot. Pour in water. Add onion, celery and margarine. Bring to a boil, then reduce heat to simmer. Cook for about 1 1/2 hours, until chicken falls off the bone.
  3. On a lightly floured surface, roll one ball of dough to about 1/8 inch thick. Cut into 2 inch squares. Drop into simmering broth, and let cook for about 2 minutes. Stir gently to prevent sticking; add more water if needed. Season broth while dumplings are cooking with salt, pepper and poultry seasoning. Simmer for about 15 minutes, or until dumplings are cooked through.
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  • Note
  • This recipe calls for only 1 ball of dough, but for those that like a lot of dumplings, use both balls. This dough can also be used for cobblers. Freeze the other half of the dough if you don't use it.

Reviews More Reviews

Most Helpful Positive Review
Aug 19, 2003

THIS is the authentic, real, you-haven't-lived-until-you've tried it Old Fashioned Chicken n' Dumplin's. When we talk C n' D in the South THIS is what we're talking about. Takes longer, because you make your own broth...but it am the real thing! Mm-hmm! Very close to My Grandma's recipe -- and she ran a boarding house back in turn-of-the-century Waxahachie, Texas!

Most Helpful Critical Review
Nov 02, 2004

I've eaten great dumplings in my life, but this recipe I thought was really lacking. Way too much watery broth. I was quite disappointed! I'll keep looking!

Jan 08, 2009

This recipe is fantastic and yes, the dumplings are the flat noodle type, like those served at CrackerBarrel. The ones who rated this so low were obviously looking for a different type of dumpling (they need to try good old Jiffy, the recipe is right on the back of the box). I am a mommy so I don't like to spend all day in the kitchen so this is what I do: I buy a cooked rotisserie chicken, get all the meat off and put it in the pot along with all drippings from the container, and 2- 32 oz. containers of chicken broth (8 cups total) plus 4 cups of water with 4 tsp. of chicken boullion granules. This makes 12 cups. Then add the poultry seasoning, seasoned salt, and pepper. Boil and add dumplings. When the dumplings are about done, thicken with about 1 cup of flour mixed with 3/4 - 1 cup of cold water if you like it thicker (like me)! This recipe is very quick, as long as you have your dumpling dough prepared ahead of time and ready to go! It's a 30 minute meal from start to finish! I don't even use the veggies cooked in margarine and it tastes wonderful, it doesn't need any additional seasoning and it's nice to have it without the bones in it. The dumplings are so tender! ENJOY!!!

Jan 07, 2007

This recipe is it! It's the recipe that my grandmother took to her grave. The only thing I did different was to cook the chicken the day before, remove the chicken and let the broth get cold so I am able to scoop the fat off the top of the broth, ew. I used 1 extra teaspoon of shortening in the dumplings and sage as suggested by another member. They were actually better the second day than they were the first. Oh, and I did thicken the broth with flour to broth and return to the stock. Was just wonderful! Happy cooking! =)

Sep 03, 2003

This is the best chicken and dumplin receipe I've ever tried! It is just as good if not better than my mother in law's....but dont tell her I said so! The only thing I did different was that after my chicken cooked....I deboned it then added it back to the pot with the dumplins. Also I simmered the dumplings for about 30-40 min until they were tender.....adding just a sprinkling of flour to thicken. The whole family loved it! This is my ONLY chicken and dumpling receipe now. Thanks for sharing!

Jan 03, 2004

Yum-O! These dumplings were just the right texture. I 'upped' the soda and salt to 1/2 tsp. each, and it was perfect. I will definitely be using this recipe all the time. Thankyou!! Dana

Mar 16, 2004

Thanks for sharing this recipe !!! This is how my Grandmother makes them, I wouldnt even think about putting carrots or lemons in it ..... If you want a puffier dumpling use self rising flour, If you want a thicker soup, mix some of the broth in a seperate bowl with flour then add to pot. This recipe is the authentic chicken and dumplins' that I know and love....

Jan 22, 2003

I added carrots and celery and a bay leaf to broth as it cooked. Also rolled the dumplings very thin and increased cooking time, as they were still rather chewy after 15 minutes. Delicious over mashed potatoes! Thanks for the great recipe! I mixed 3 Tbsps. corn starch and 1/4 cup water for thickening.


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  • Calories
  • 990 kcal
  • 50%
  • Carbohydrates
  • 49.4 g
  • 16%
  • Cholesterol
  • 227 mg
  • 76%
  • Fat
  • 58 g
  • 89%
  • Fiber
  • 2 g
  • 8%
  • Protein
  • 63.1 g
  • 126%
  • Sodium
  • 936 mg
  • 37%

* Percent Daily Values are based on a 2,000 calorie diet.

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