Video: Old Fashioned Chicken and Dumplings -

Video: Old Fashioned Chicken and Dumplings

See how to make simple, soul-satisfying chicken and dumplings.

66,155 Plays

In this video, you’ll see how to make simple chicken and dumplings. This is old-school comfort food at its finest. The biscuit-like dumpling dough simmers right in the pot with poached chicken in a satisfying broth. You’ll make the dumplings from scratch. It’s super easy! This method also works great with leftover turkey meat. Watch the video, then get Karena’s 5-star recipe for Old Fashioned Chicken and Dumplings. Garnish with chopped Italian parsley. See more comfort food videos >>

Related Recipes & Articles


Oct. 31, 2014 6:19 pm
These just don't appeal to me.I add a can of cream of chicken soup when these are done,it helps thicken and adds color.I always make my dumplings the old way and roll them out.I cut them in squares.Always good.
Oct. 31, 2014 12:45 pm
I use croissant rolls and they are wonderful It give it just slight sweet taste to it. If you ever try them you want use anything else.
Oct. 29, 2014 2:45 pm
As has already been said everyone has their own favorite chicken and dumplings recipes. Some believe it is just chicken and dumplings and nothing else. I grew up in New England but my maternal grandmother is from VA so we make ours the way she did. This recipe looks very much like the dumplings we make, like drop biscuits but when we drop the dough onto the hot chicken and broth, it does thicken the broth. Whatever way you make it ENJOY, its true comfort food.
Oct. 29, 2014 6:55 am
Since I'm new to cooking, I will try any recipes, lol. I'm learning new things everyday to make dinner for my husband and son. My husband will eat anything, my son, on the other hand, is a picky eater. Maybe he might like this Chicken and Dumpling,
Oct. 29, 2014 6:04 am
There are many ways to make just about anything. Dumplings are no exception. In my area of the Midwest dumplings are definitely much more like a noodle dough than biscuits. They're like a noodle you just spoon into the pot rather than rolling them out like a noodle. That's what I grew up eating but it's always fun to try different ways. That's what is so great about this site!
Oct. 28, 2014 7:51 pm
My Grandmother would roll over in her grave if I even thought about making Chicken and Dumplings like this. First, one uses a cut up Hen (provides better taste) and boil until it's falling off the bone...certainly takes more than 15-20 mins. Then you remove from the broth, cool slightly and debone. While cooling, add 2 regular size or one family size can of Cream of Chicken Soup and one stick of butter (not margarine). Add deboned chicken to pot and add add'l chicken broth according to size of pot. Also add salt/pepper. Bring to a steady boil. To make the dumplings, put the amount of flour (Self-Rising)you want to use - according to the amount of dumplings you want in a large bowl...add HOT water (as hot as you can stand to work with your hands). Work flour/water until dough forms. Don't overwork or you'll end up with tough dumplings... Pinch off 1/4, ROLL OUT on floured covered old pillow case and don't be afraid to use your flour. Make sure your roll the dumplings out thin - you do n
Oct. 28, 2014 7:38 pm
Every family must have their own version of this dish. We just use a commercial biscuit mix for the dumplings and while they cook on top of the chicken and broth they thicken the broth. Too many steps in this recipe. I also have no problem leaving the onions and celery in the broth. Adding a few carrots is nice too.
Oct. 28, 2014 3:02 pm
No way! That doesn't look like chicken and dumplings from the South!! Looks like matzo balls or mashed potato balls! We don't use parsley in this either! Cook a whole chicken in water, salt/pepper, celery, carrots and onion for 2 hours or until it falls from the bone. Strain chicken and veggies from broth. Add butter, milk or cream, coconut oil and the freshest flour tortillas you can find. While tortillas are cooking (covered) cut up chicken to add to soup. Add more salt/pepper to taste and canned chicken broth if needed. Enjoy!
Oct. 28, 2014 2:58 pm
This is a big recipe. It sounds really good. I'd bone and skin that chicken before I added it back to the pot. Chicken broth during thickening with flour, instead of water, removes the need for added salt and holds the chicken flavor better. Just my 2 cents...
Oct. 28, 2014 12:16 pm
Just curious. Why so much liquid? And won't skin-on chicken make its own broth so that all you need to do is add water rather than chicken stock? Also, I keep my celery and onions in large chucks so they're easy to ladle out later.
Subscribe Today!

In Season

Chicken Breast Recipes
Chicken Breast Recipes

With our 2,700+ chicken breast recipes, you'll never serve the same old chicken again.

Zucchini On The Grill
Zucchini On The Grill

The firm, juicy texture of zucchini make them a perfect side to toss on the grill.

Subscribe Today! Only $7.99
Subscribe Today! Only $7.99

Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!

Recently Viewed Recipes

You haven't looked at any recipes lately. Get clicking!
Quick Links: Recipe Box | Shopping List | More »
Argentina  |  Australia & New Zealand  |  Brazil  |  Canada  |  China  |  France  |  Germany  |  India  |  Italy  |  Japan  |  Korea  |  Mexico

Netherlands  |  Poland  |  Quebec  |  Russia  |  SE Asia  |  United Kingdom & Ireland  |  United States