Few dishes capture the soul of American comfort food quite like chicken and dumplings. It’s the kind of meal that grandmothers have been making for generations, passed down through handwritten recipe cards and kitchen observations rather than cookbooks. It’s what appears on tables when someone needs comforting, when the weather turns cold, or when nothing else will do. There’s a reason this humble dish has survived and thrived for centuries—it delivers warmth, nourishment, and a particular kind of satisfaction that fancier foods simply cannot match.

But here’s something that might surprise you: there’s no single “authentic” version of chicken and dumplings. Ask someone from the Carolina Piedmont what chicken and dumplings should look like, and they’ll describe something completely different from what a Midwesterner grew up eating. The dumplings themselves vary dramatically—from thin, slick strips that swim in rich broth to fluffy, biscuit-like pillows that puff up on top of the pot. Both are legitimate. Both are delicious. Both are “real” chicken and dumplings.

This guide explores four distinct American styles of chicken and dumplings, each with its own history, technique, and devoted following. You’ll find the iconic Southern flat dumplings that many consider the definitive version, the fluffy drop dumplings that dominate home kitchens across much of America, the paper-thin chicken and pastry beloved at church suppers throughout the Carolinas, and the modern shortcut versions that have made this classic accessible to busy cooks everywhere.

Whether you’re trying to recreate a childhood memory, explore a regional style you’ve never tasted, or simply get a satisfying dinner on the table, there’s a chicken and dumplings recipe here for you. Each version delivers that essential combination of tender chicken, savory broth, and comforting dumplings—just interpreted through different culinary traditions.

Understanding the Regional Differences

Before diving into the recipes, it helps to understand what makes each style unique. The differences come down to dumpling texture, broth consistency, and regional tradition—and people feel strongly about which version is “right.”

Southern Flat Dumplings are rolled thin, cut into strips or squares, and cooked directly in the broth until they become tender and slightly chewy. They’re sometimes called “slick dumplings” because of their smooth, silky texture. The broth becomes thick and stew-like as the dumplings release starch. This style dominates the Deep South, Appalachia, and the Carolinas.

Drop Dumplings are soft, fluffy, and bread-like—more similar to biscuits than noodles. The dough is dropped by spoonfuls onto simmering broth and steamed until puffed and cooked through. The broth stays more liquid. This version is widespread across the Midwest, Northeast, and general American home cooking.

Chicken and Pastry (also called Chicken and Slicks) features dumplings rolled even thinner than the Southern flat style—almost like fresh pasta. The broth is often simpler, sometimes with few or no vegetables. This is the beloved church-supper staple of Eastern North Carolina and parts of Georgia and South Carolina.

Modern Shortcut Versions use ready-made products like canned biscuits, flour tortillas, or Bisquick mix to create quick versions of the classic. While purists might object, these recipes have their own charm and serve an important purpose—getting comfort food on the table fast.

The Foundation: Making Great Chicken Broth

Regardless of which dumpling style you choose, excellent chicken and dumplings starts with flavorful broth and well-cooked chicken. Most traditional recipes begin by simmering a whole chicken, which creates rich broth and tender meat simultaneously. This method takes more time but delivers superior results.

For the recipes that follow, you can either start by poaching a whole chicken (which we’ll explain in the first recipe) or use the shortcut method of store-bought rotisserie chicken and chicken broth. The shortcut works perfectly well—just make sure to enhance the store-bought broth with aromatics and seasonings to give it depth.

One non-negotiable element: the broth must be well-seasoned. Underseasoned broth means bland dumplings, since the dumplings absorb flavor from the liquid they cook in. Taste your broth before adding dumplings and adjust the salt until it tastes delicious on its own.

1. Southern Flat Dumplings

The Iconic Deep South Version

This is the chicken and dumplings that Southerners get defensive about. Mention “fluffy dumplings” to someone from Alabama or Georgia, and you might get a gentle but firm correction: real chicken and dumplings have flat, slick dumplings that are rolled and cut like thick noodles. These dumplings are tender and slightly chewy, swimming in a broth that’s been thickened by their starch into something gloriously rich and stew-like.

The technique comes from a time when every part of a chicken was precious and nothing was wasted. A tough old hen would simmer for hours until tender, creating both the broth and the meat. The dumplings stretched the meal further, turning one chicken into enough food to feed a large family. Today, we make it because nothing else tastes quite like it—and because it connects us to generations of cooks who came before.

Prep Time: 30 minutes  |  Cook Time: 2 hours  |  Serves: 8

Ingredients

For the Chicken and Broth:

• 1 whole chicken (4-5 pounds) or 3-4 pounds bone-in chicken pieces
• 12 cups water
• 1 large onion, quartered
• 3 celery stalks, cut into large pieces
• 2 carrots, cut into large pieces
• 4 cloves garlic, smashed
• 2 bay leaves
• 1 teaspoon whole black peppercorns
• 1 tablespoon salt, plus more to taste
• Fresh thyme sprigs (optional)

For the Flat Dumplings:

• 2 cups all-purpose flour
• 1 teaspoon salt
• 1 teaspoon baking powder
• 3 tablespoons cold butter, cut into small pieces
• ¾ cup cold chicken broth (from the pot)
• Additional flour for rolling

For Finishing:

• ½ teaspoon black pepper
• Fresh parsley, chopped (optional)

Step-by-Step Instructions

Making the Broth and Chicken

1. Simmer the chicken. Place the whole chicken in a large stockpot or Dutch oven. Add the water, onion, celery, carrots, garlic, bay leaves, peppercorns, salt, and thyme if using. The water should cover the chicken by about an inch—add more if needed. Bring to a boil over high heat, then immediately reduce to a gentle simmer.
2. Cook until tender. Let the chicken simmer gently (small bubbles, not a rolling boil) for about 1 hour, or until the meat is falling off the bones and an instant-read thermometer reads 165°F in the thickest part of the thigh. Skim any foam that rises to the surface during cooking.
3. Remove and shred the chicken. Carefully transfer the chicken to a cutting board and let it cool enough to handle, about 15 minutes. Remove and discard the skin and bones. Shred the meat into bite-sized pieces using two forks or your hands. Set the meat aside.
4. Strain the broth. Pour the broth through a fine-mesh strainer into a large bowl or another pot, discarding the vegetables and aromatics. You should have about 10-12 cups of broth. Return the strained broth to the pot. Taste and add more salt if needed—the broth should taste well-seasoned and flavorful.

Making the Flat Dumplings

• Mix the dry ingredients. In a large bowl, whisk together the flour, salt, and baking powder until well combined.
• Cut in the butter. Add the cold butter pieces to the flour mixture. Using a pastry cutter, two knives, or your fingertips, work the butter into the flour until the mixture resembles coarse crumbs with some pea-sized pieces remaining. These butter pieces create flaky layers in the dumplings.
• Add the broth. Ladle ¾ cup of broth from your pot (let it cool slightly first). Pour the broth into the flour mixture and stir with a fork until a shaggy dough forms. The dough should be slightly sticky but hold together. If it’s too dry, add another tablespoon of broth.
• Knead briefly. Turn the dough out onto a well-floured surface and knead gently 8-10 times, just until it comes together into a smooth ball. Don’t overwork the dough or the dumplings will be tough.
• Roll the dough thin. Flour your rolling pin and roll the dough out to about ⅛-inch thickness—thin enough to see the shadow of your hand through it, but not paper-thin. This is thinner than you might expect; don’t be timid. Add more flour as needed to prevent sticking.
• Cut into strips. Using a sharp knife or pizza cutter, cut the dough into strips about 1 inch wide and 2-3 inches long. You can also cut them into 2-inch squares if you prefer. The shapes don’t need to be perfect—rustic is traditional. Dust the cut dumplings lightly with flour to prevent sticking.

Cooking the Dumplings

1. Bring the broth to a boil. Return your strained broth to a boil over medium-high heat. Make sure you have at least 10 cups of broth—if not, add more water or store-bought chicken broth.
2. Add dumplings one at a time. Drop the dumplings into the boiling broth one at a time, stirring gently after each addition to prevent them from sticking together. Don’t dump them all in at once. Reduce the heat to maintain a gentle simmer.
3. Simmer until tender. Cook the dumplings for 15-20 minutes, stirring occasionally to prevent sticking. The dumplings are done when they’re tender throughout and no longer taste doughy. The broth will thicken considerably as the dumplings release starch—this is exactly what you want.
4. Add the chicken back. Gently stir the shredded chicken into the pot. Let it heat through for 2-3 minutes. Season with black pepper and additional salt to taste.
5. Rest and serve. Let the chicken and dumplings rest for 5-10 minutes before serving. This allows the broth to thicken further and the flavors to meld. The dish will continue to thicken as it cools. Serve in deep bowls, garnished with fresh parsley if desired.

Pro Tips

• Using broth from the pot instead of water to make the dumplings adds extra flavor and helps them absorb seasoning.
• Don’t skip the resting time—the dish needs those few minutes for the broth to reach the proper thick, stew-like consistency.
• If the final dish is too thick, thin it with a little warm broth. If too thin, simmer uncovered for a few more minutes.
• Many Southern cooks add a splash of heavy cream at the end for extra richness—optional but delicious.

2. Drop Dumplings (Fluffy Biscuit-Style)

The Classic American Home-Cooking Version

If you grew up outside the Deep South, this is probably the chicken and dumplings you remember. Soft, fluffy dumplings that puff up like little clouds on top of a simmering pot of chicken and broth. They’re closer to biscuits than noodles—light, tender, and perfect for soaking up the savory liquid beneath them.

This style is wonderfully forgiving for beginners. There’s no rolling, no cutting, no worrying about thickness. You simply drop spoonfuls of batter onto the bubbling broth, cover the pot, and let steam do the work. The dumplings cook from the bottom (where they touch the broth) and the top (from the steam), emerging perfectly puffed and tender.

The broth in this version stays more liquid than the Southern flat dumpling style, which some people prefer—you get distinct dumplings floating in rich, flavorful soup rather than a thick stew. It’s a matter of personal preference, and there’s no wrong answer.

Prep Time: 20 minutes  |  Cook Time: 45 minutes  |  Serves: 6-8

Ingredients

For the Chicken Soup Base:

• 1 rotisserie chicken (or 4-5 cups shredded cooked chicken)
• 8 cups chicken broth
• 4 tablespoons butter
• 1 medium onion, diced
• 3 celery stalks, diced
• 3 carrots, peeled and sliced
• 3 cloves garlic, minced
• ½ teaspoon dried thyme
• 1 bay leaf
• 1 teaspoon salt
• ½ teaspoon black pepper
• ½ cup heavy cream (optional, for richness)

For the Fluffy Drop Dumplings:

• 2 cups all-purpose flour
• 1 tablespoon baking powder
• 1 teaspoon salt
• 1 teaspoon sugar
• 4 tablespoons cold butter, cut into small cubes
• ¾ cup cold buttermilk
• 2 tablespoons fresh parsley, chopped (optional)

Step-by-Step Instructions

Preparing the Soup Base

1. Prepare the chicken. If using a rotisserie chicken, remove all the meat from the bones, discarding the skin. Shred the meat into bite-sized pieces—you should have 4-5 cups. Set aside. (Save the carcass to make homemade stock for next time!)
2. Sauté the aromatics. In a large Dutch oven or heavy-bottomed pot, melt the butter over medium heat. Add the onion, celery, and carrots. Cook, stirring occasionally, until the vegetables are softened, about 6-8 minutes. Add the garlic and cook for 1 minute more until fragrant.
3. Build the soup. Pour in the chicken broth and add the thyme, bay leaf, salt, and pepper. Bring to a boil, then reduce heat to a simmer. Let it cook for 10 minutes to let the flavors meld and the vegetables become tender.
4. Add the chicken and cream. Stir in the shredded chicken and heavy cream (if using). Taste and adjust seasoning as needed. Keep at a gentle simmer while you prepare the dumplings.

Making the Drop Dumplings

• Mix the dry ingredients. In a medium bowl, whisk together the flour, baking powder, salt, and sugar until well combined.
• Cut in the butter. Add the cold butter cubes to the flour mixture. Using a pastry cutter, two forks, or your fingertips, work the butter into the flour until the mixture resembles coarse crumbs with some pea-sized butter pieces remaining. These butter pieces create the fluffy texture.
• Add the buttermilk. Pour in the cold buttermilk and stir with a fork just until a sticky, shaggy dough forms. Fold in the chopped parsley if using. Don’t overmix—some lumps are fine and even desirable. Overworking makes tough dumplings.

Cooking the Dumplings

• Bring soup to a simmer. Make sure your chicken soup is at a gentle, steady simmer—active bubbles breaking the surface, but not a rolling boil. Remove the bay leaf. This is the right temperature for cooking dumplings.
• Drop the dumplings. Using two spoons or a small cookie scoop, drop rounded tablespoons of dough onto the surface of the simmering soup. Space them slightly apart as they will expand. You should get 12-16 dumplings. Don’t stir once the dumplings are added.
• Cover and cook. Immediately cover the pot with a tight-fitting lid. Reduce heat to maintain a gentle simmer. Cook for 15 minutes without lifting the lid—this is crucial! The dumplings cook from steam, and lifting the lid releases that steam and can result in dense, gummy dumplings.
• Check for doneness. After 15 minutes, lift the lid. The dumplings should be puffed, fluffy, and cooked through. Test one by inserting a toothpick into the center—it should come out clean. If still doughy, cover and cook 3-5 more minutes.
• Serve immediately. Ladle the soup and dumplings into deep bowls, making sure each serving gets plenty of chicken, vegetables, broth, and dumplings. Serve hot. Unlike the flat dumpling version, this doesn’t need resting time.

Pro Tips

• Cold ingredients are key—cold butter and cold buttermilk create steam pockets that make dumplings fluffy.
• Don’t peek! Lifting the lid during cooking lets steam escape and results in dense dumplings.
• No buttermilk? Make a substitute by adding 1 tablespoon of lemon juice or vinegar to ¾ cup regular milk.
• Add fresh herbs like chives, dill, or parsley to the dumpling dough for extra flavor and color.

3. Chicken and Pastry (Chicken and Slicks)

The Eastern Carolina Church-Supper Classic

In Eastern North Carolina and parts of Georgia and South Carolina, chicken and dumplings takes on a unique form that locals call “chicken and pastry” or “chicken and slicks.” The dumplings are rolled even thinner than standard Southern flat dumplings—almost pasta-thin—and the broth is often kept deliberately simple, sometimes with no vegetables at all beyond what flavors the initial cooking liquid.

This is the dish that appears at church homecomings, family reunions, and community fundraisers throughout the Carolina Piedmont. Large pots simmer in fellowship halls and community centers, filling the air with an aroma that draws people in from the parking lot. The slicks (named for their smooth, slick texture) are the star here—thin enough to be almost translucent when cooked, swimming in rich, golden broth.

The simplicity is the point. This isn’t a dish that tries to be elegant or complicated. It’s pure, honest comfort food that lets the chicken and the dumplings shine without distraction.

Prep Time: 30 minutes  |  Cook Time: 2 hours  |  Serves: 10-12

Ingredients

For the Chicken and Broth:

• 1 large whole chicken (5-6 pounds) or 2 smaller chickens
• 14 cups water (enough to cover chicken by 2 inches)
• 1 large onion, halved
• 2 celery stalks
• 1 tablespoon salt
• 1 teaspoon black pepper

For the Pastry Slicks:

• 3 cups all-purpose flour
• 1 teaspoon salt
• ½ teaspoon baking powder
• 6 tablespoons cold lard or vegetable shortening
• 1 cup cold chicken broth (from the pot)

Step-by-Step Instructions

Making the Broth and Chicken

1. Cook the chicken. Place the whole chicken in a very large stockpot. Add the water, onion halves, celery stalks, salt, and pepper. The water should cover the chicken by at least 2 inches. Bring to a boil over high heat, then reduce to a steady simmer.
2. Simmer until falling apart. Let the chicken simmer for 1½ to 2 hours until the meat is extremely tender and falling off the bones. Traditional Carolina recipes call for a longer cook than most—you want meat that practically shreds itself. Skim foam as needed.
3. Remove and shred the chicken. Transfer the chicken to a large platter or cutting board. Let cool until you can handle it. Remove all meat from the bones, discarding skin and bones. Shred the meat into pieces—it should shred very easily. Set aside.
4. Strain and season the broth. Strain the broth through a fine-mesh strainer, discarding the vegetables. Return the clear broth to the pot. Taste and add more salt generously if needed—the broth must be well-seasoned. You should have about 12 cups of rich, golden broth.

Making the Pastry Slicks

• Mix dry ingredients. In a large bowl, whisk together the flour, salt, and baking powder.
• Cut in the fat. Add the cold lard or shortening to the flour. Using a pastry cutter or your fingertips, work the fat into the flour until the mixture resembles coarse meal. Traditional recipes use lard for authentic flavor, but shortening works well too.
• Add broth and form dough. Ladle 1 cup of warm broth from your pot and let it cool slightly. Add to the flour mixture, stirring with a fork until a dough forms. The dough should be smooth but not sticky. Add a little more broth if too dry, a little more flour if too sticky.
• Knead the dough. Turn dough onto a well-floured surface. Knead for 2-3 minutes until smooth and elastic. Cover with a clean towel and let rest for 10 minutes. This rest makes rolling easier.
• Roll very thin. Divide the dough in half for easier handling. On a well-floured surface, roll each half out extremely thin—about 1/16 inch or even thinner. You should almost be able to see through it. This is thinner than the standard Southern flat dumpling. Flour generously as you roll to prevent sticking.
• Cut into strips or squares. Using a sharp knife or pizza cutter, cut the rolled dough into strips about 1 inch wide and 3-4 inches long. Some cooks prefer 2-inch squares. Dust the cut pastry with flour and set aside on a floured surface or baking sheet.

Assembling and Cooking

1. Bring broth to a boil. Return your strained broth to a rolling boil over high heat.
2. Add pastry strips one by one. Drop the pastry strips into the boiling broth one at a time, stirring gently after each addition to prevent sticking. Work quickly but carefully. Once all strips are in, reduce heat to maintain a gentle simmer.
3. Simmer until tender. Cook the pastry strips for 12-15 minutes, stirring occasionally, until they are tender and silky. They should be soft but still have a slight chew. The broth will thicken from the starch released by the pastry.
4. Add chicken and finish. Stir in the shredded chicken and heat through, about 3-5 minutes. Taste and adjust salt and pepper as needed. The dish should be thick and stew-like, with slick, tender pastry strips throughout.
5. Rest before serving. Let the chicken and pastry rest for 10-15 minutes before serving. This is essential—the dish thickens and the flavors meld during this time. Serve in deep bowls.

Pro Tips

• Lard makes the most authentic pastry—it creates a silky texture that shortening can only approximate.
• Roll the dough thinner than you think you should. The slicks should be almost translucent.
• This dish is traditionally served plain, without vegetables in the final product—the simplicity is intentional.
• Chicken and pastry is best the day it’s made. The pastry absorbs liquid overnight and loses its texture.

4. Modern Shortcut Chicken and Dumplings

Three Quick Methods for Busy Cooks

Sometimes you want chicken and dumplings but don’t have two hours to spare. That’s where modern shortcut versions come in. Using readily available convenience products like canned biscuits, flour tortillas, or Bisquick mix, you can have comfort food on the table in 30 minutes or less.

Purists might scoff, but there’s a time and place for shortcuts. A busy weeknight when the kids are hungry, a college dorm with limited equipment, a new cook building confidence in the kitchen—these quick versions deliver comfort without the commitment. And honestly? They taste good. Maybe not exactly like grandma’s, but satisfying in their own right.

Below are three shortcut methods, each with its own character. The canned biscuit version creates fluffy, biscuit-like dumplings. The tortilla version mimics flat slick-style dumplings. The Bisquick method falls somewhere in between. Choose based on what you have on hand and what texture you prefer.

Prep Time: 10 minutes  |  Cook Time: 20-25 minutes  |  Serves: 6

Base Ingredients (Same for All Methods)

• 1 rotisserie chicken, meat shredded (about 4 cups)
• 6 cups chicken broth
• 2 tablespoons butter
• 1 medium onion, diced
• 2 carrots, peeled and sliced
• 2 celery stalks, sliced
• 2 cloves garlic, minced
• ½ teaspoon dried thyme
• ½ teaspoon poultry seasoning
• Salt and pepper to taste
• ½ cup heavy cream (optional)
• 2 tablespoons fresh parsley, chopped

Method A: Canned Biscuit Dumplings

Additional Ingredient:

• 1 can (16.3 oz) refrigerated biscuit dough (like Pillsbury Grands)

Instructions:

1. Make the soup base. In a large Dutch oven or pot, melt the butter over medium heat. Add the onion, carrots, and celery. Cook until softened, about 5 minutes. Add the garlic, thyme, and poultry seasoning and cook for 1 minute more.
2. Add broth and chicken. Pour in the chicken broth and bring to a boil. Add the shredded chicken and cream if using. Season with salt and pepper. Reduce heat to maintain a steady simmer.
3. Prepare the biscuit dumplings. Open the biscuit can and separate the biscuits. Cut each biscuit into 6 pieces (cut in half, then each half into thirds). This creates smaller, more dumpling-like pieces that cook faster and distribute better throughout the soup.
4. Drop dumplings into soup. Drop the biscuit pieces onto the simmering soup, spacing them evenly. They will expand as they cook, so don’t crowd them too much. Cover the pot with a tight-fitting lid.
5. Cook covered without peeking. Let the dumplings steam for 12-15 minutes without lifting the lid. The steam cooks the dumplings through. After 12 minutes, check one by cutting it in half—it should be cooked through with no doughy center.
6. Serve. Remove the lid, sprinkle with fresh parsley, and serve immediately in deep bowls.

Method B: Flour Tortilla Dumplings

Additional Ingredient:

• 8 small flour tortillas (6-inch size)

Instructions:

• Make the soup base. Follow Step 1 from Method A to sauté the vegetables and aromatics.
• Add broth and chicken. Add the chicken broth, bring to a boil, then add the shredded chicken and cream. Season and reduce to a simmer.
• Cut the tortillas. Stack the flour tortillas and cut them into 1-inch wide strips, then cut those strips into 2-inch pieces. You’re creating flat, noodle-like dumplings similar to traditional slick dumplings.
• Add tortilla strips. Drop the tortilla strips into the simmering soup, stirring to separate them and prevent clumping. They’ll sink at first, then soften.
• Simmer until tender. Cook uncovered for 8-10 minutes, stirring occasionally, until the tortilla strips are soft and tender. They’ll thicken the broth slightly as they cook, similar to traditional flat dumplings.
• Rest and serve. Let the soup rest for 5 minutes (it will thicken), then serve garnished with parsley.

Method C: Bisquick Drop Dumplings

Additional Ingredients:

• 2 cups Bisquick baking mix
• ⅔ cup milk

Instructions:

1. Make the soup base. Follow Step 1 from Method A to sauté the vegetables and aromatics.
2. Add broth and chicken. Add the chicken broth and bring to a boil. Add the shredded chicken, cream if using, and seasonings. Reduce to a simmer.
3. Mix the dumpling batter. In a medium bowl, stir together the Bisquick and milk until just combined. The batter will be thick and slightly sticky. Don’t overmix—lumps are fine.
4. Drop dumplings onto soup. Using two spoons, drop rounded tablespoons of batter onto the simmering soup. You should get about 10-12 dumplings. They’ll look rough and shaggy—this is correct.
5. Cook uncovered, then covered. Cook uncovered for 10 minutes (this helps the bottoms set), then cover and cook for an additional 10 minutes until the dumplings are puffed and cooked through.
6. Serve. Garnish with fresh parsley and serve immediately in deep bowls.

Pro Tips for Shortcut Methods

• Boost store-bought broth by simmering it with the vegetables for a few extra minutes before adding chicken—this adds depth.
• The tortilla method is lowest effort and creates the closest approximation to traditional Southern flat dumplings.
• Add herbs like fresh thyme or sage directly to Bisquick batter for extra flavor in the dumplings themselves.
• Cream of chicken soup (1 can, undiluted) can be stirred into the base for extra richness and body.

Serving Suggestions and Storage

Serving: Chicken and dumplings is traditionally served in deep bowls to hold plenty of broth and dumplings. Crusty bread, cornbread, or buttermilk biscuits make excellent accompaniments for sopping up extra broth. A simple green salad or steamed green beans provide freshness that contrasts nicely with the rich dish.

Make-Ahead Tips: The chicken and broth can be prepared a day in advance—in fact, this allows you to easily skim fat from the chilled broth. Store the shredded chicken in the broth, refrigerated. Make fresh dumplings when ready to serve; most dumplings don’t reheat well.

Storage: Leftover chicken and dumplings can be refrigerated in an airtight container for up to 3 days. Be aware that the dumplings will absorb liquid and soften considerably. The dish thickens in the refrigerator, so add a splash of broth when reheating.

Freezing: The chicken and broth freeze beautifully for up to 3 months. However, dumplings do not freeze well—they become mushy and lose their texture. Freeze the base and make fresh dumplings when serving.

The Heart of Home Cooking

Chicken and dumplings isn’t just food—it’s a feeling. It’s the dish that says “welcome home” and “I care about you” and “everything’s going to be okay.” Whether you make the traditional Southern flat dumplings that your grandmother made, the fluffy drop dumplings you grew up with in the Midwest, the paper-thin chicken and pastry from a Carolina church supper, or a quick shortcut version on a busy Tuesday night, you’re participating in a tradition that has comforted Americans for generations.

The beauty of this dish is that there’s no single “right” way to make it. Every family has their version, every region has its preferences, and every cook adds their own touches. What matters is the end result: a pot full of tender chicken, savory broth, and satisfying dumplings that warms you from the inside out.

Try all four versions if you’re curious. You might discover that you love a style you’d never tried before. Or you might confirm that the version you grew up with is still your favorite. Either way, you’ll have a kitchen full of wonderful aromas and a table full of satisfied people.

That’s what comfort food is all about.