Chicken and Rolled Dumplings

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The Lowdown on This Chicken and Rolled Dumplings

I have plenty of chicken and dumplings recipes on the blog, but this one with the rolled dumplings is a must-share. Don’t get me wrong boos, fluffy biscuit-style dumplings are dang amazing, but these flat dumplings deserve a spot at the table too.

Growing up, I didn’t care which kind we had. I just loved them both. The rolled dumplings do take a little extra time to make (you have to roll and cut the dough), but they soak up that rich broth like nobody’s business. And that’s what makes them worth the effort!

Ingredients You’ll Need to Make Chicken and Rolled Dumplings

For the Soup Base

• Butter: I use unsalted butter for control over the seasoning, but you can swap it for margarine if that’s all you have.
• Onion: You can use yellow, white or sweet onion.
• Celery: Don’t forget to keep the leaves for a little extra flavor. If your celery doesn’t have leaves, replace with 1 tablespoon parsley.
• Carrot: Baby carrots work fine if you have those laying around.
• Garlic: You can dial it back or leave it out, but garlic adds so much depth here.
• Thyme: Dried thyme is perfect here, but if you’ve got fresh, use it. Just double the amount.
• Bay Leaf: You can skip it, but it does make a difference boos!
• Flour: You can use a gluten-free flour blend if needed.
• Chicken Stock: Homemade is best. Vegetable stock is a great swap.
• Salt & Pepper: Season to taste. Kosher salt’s my go-to, but table salt works just fine.
• Shredded Chicken: Rotisserie saves time, but you can also use shredded turkey.
• Lemon Juice: You can skip it if you’re not a fan.

For the Rolled Dumplings

• Flour: Just good ol’ all-purpose flour, regular or gluten-free.
• Baking Powder: You can sub with ½ teaspoon baking soda plus 1 teaspoon cream of tartar.
• Salt: Any salt will do.
• Nutmeg: Cinnamon or a pinch of allspice also gives that warm touch to my flat dumplings recipe.
• Brown Sugar: You could also use white sugar, but brown adds a nice depth.
• Parsley: Dried will work in a pinch, but fresh is best here.
• Butter: Cold and cubed. If you’re out, you can use shortening or even lard.
• Buttermilk: Add 1 tablespoon of lemon juice or white vinegar to a measuring cup, then fill the rest with milk up to ½ cup. Let it sit for about 5 minutes, and boom, homemade buttermilk y’all!

How to make Chicken and Rolled Dumplings

Step 1: Cook the Veggies

1

Melt the butter in a 5-quart Dutch oven over medium heat.

2

Add the onion, celery, carrots and garlic and cook until translucent. Do not brown.

3

Stir in the thyme and bay leaf and cook.

4

Sprinkle in the flour and stir to coat the vegetables.

Step 2: Add the Broth and the Chicken

5

Slowly pour in the chicken stock, stirring constantly. Season with salt and pepper and let come to a boil.

6

Reduce heat to medium low and cover, then simmer.

7

Stir in the shredded chicken.

Step 3: Mix the Dumpling Dough

8

Stir together the flour, baking powder, salt, nutmeg, brown sugar, and parsley in a medium bowl.

9

Add the butter.

10

Press the butter into the flour using your hand, making small crumbs of butter throughout the flour.

11

Pour in the buttermilk.

12

Stir together until a slightly shaggy dough forms. Do not overmix. It’s okay if a few bits of flour remain at the bottom of the bowl.

Step 4: Shape the Dumplings

13

Place the dough on a floured countertop and shape into a disk then roll into a circle.

14

Cut strips on the diagonal using a pizza cutter.

15

Turn your cutter and cut strips the opposite direction diagonally, creating diamond shapes.

Step 5: Add the Dumplings to the Broth and Let ‘Em Cook!

16

Remove the cover from the simmering broth, then drop in the dumpling strips.

17

Stir gently, then return the cover.

18

Cook until the dough is cooked through.

19

Remove from the heat and add in the lemon juice and reserved minced celery leaves.

20

Stir and serve!

Chicken and Rolled Dumplings

This Chicken and Rolled Dumplings is a classic bowl of Southern charm. Homemade dumplings in a rich chicken broth.

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Prep Time 15 minutes mins

Cook Time 50 minutes mins

Total Time 1 hour hr 5 minutes mins

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Author: Jocelyn Delk Adams

Servings: 4 1 ½-cup servings

Equipment

• Dutch Oven

Ingredients

For the Soup Base

• ▢ ½ cup unsalted butter
• ▢ 1 cup diced yellow onion 1 medium onion
• ▢ 2 trimmed celery ribs leaves separated, minced, and reserved
• ▢ 1 carrot peeled and small diced
• ▢ 3 cloves garlic roughly chopped
• ▢ ½ teaspoon dried thyme
• ▢ 1 bay leaf
• ▢ 2 tablespoons all-purpose flour
• ▢ 6 cups chicken stock room temperature
• ▢ 1 teaspoon kosher salt
• ▢ ¼ teaspoon ground black pepper
• ▢ 1 rotisserie chicken shredded
• ▢ ¾ teaspoon fresh lemon juice

For the Rolled Dumplings

• ▢ 1 cup all-purpose flour
• ▢ 1 ¼ teaspoon baking powder
• ▢ ¼ teaspoon kosher salt
• ▢ 1/8 teaspoon ground nutmeg
• ▢ 1 teaspoon brown sugar
• ▢ 1 tablespoon minced fresh Italian parsley
• ▢ 1 tablespoon unsalted butter cold
• ▢ ½ cup buttermilk

Instructions

• In a 5-quart Dutch oven, melt the butter over medium heat. Add the onion, celery, carrots and garlic and cook until translucent, about 8 minutes. Do not brown. Stir in the thyme and bay leaf and cook an additional minute.
• Sprinkle in the flour and stir to coat the vegetables, then slowly pour in the chicken stock, stirring constantly. Season with salt and pepper and let come to a boil. Reduce heat to medium low and cover, then simmer for 15 minutes. After 10 minutes, stir in the shredded chicken.
• Meanwhile, to make your dumplings, stir together the flour, baking powder, salt, nutmeg, brown sugar, and parsley in a medium bowl. Add the butter then, using your hand, press the butter into the flour, making small crumbs of butter throughout the flour.
• Pour in the buttermilk and stir together until a slightly shaggy dough forms. Do not overmix. It’s okay if a few bits of flour remain at the bottom of the bowl.
• Place the dough on a floured countertop and shape into a disk then roll into a 11-inch circle, 1/8 inch thick. Using a pizza cutter, cut 1 ¼ inch wide strips on the diagonal, then turn your cutter and cut 1 ¼ inch strips the opposite direction diagonally, creating diamond shapes.
• Remove the cover from the simmering broth, then drop in the dumpling strips. Stir gently, then return the cover and cook for 15 minutes, until the dough is cooked through. (To test if it’s ready, remove one dumpling from the pot, let cool, and taste. If it’s slick, light, and slightly chewy, it’s done. If not, continue cooking for another 3-5 minutes.)
• Remove from the heat and stir in the lemon juice and reserved minced celery leaves.

Notes

Watch the consistency of the dough, y’all. If it’s too sticky, just add a little more flour, but don’t go making it too stiff. If you do, those dumplings won’t be as light and fluffy.

Do it the Edna Lewis’ way and strain out the vegetables and bay leaf before adding the chicken, just like the queen herself. It helps keep the broth silky smooth, letting the chicken flavor really shine through.

And whatever you do, don’t over-stir those dumplings. Once they’re in the pot, stir gently. Too much stirring will break ’em apart. To check if they’re done, remove one dumpling, let it cool, and taste it. If it’s slick, light, and slightly chewy, you’re good to go. If not, just give it another 3-5 minutes and check again!

Nutrition

Calories: 812kcal | Carbohydrates: 49g | Protein: 56g | Fat: 44g | Saturated Fat: 21g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 227mg | Sodium: 1945mg | Potassium: 596mg | Fiber: 2g | Sugar: 11g | Vitamin A: 3506IU | Vitamin C: 7mg | Calcium: 157mg | Iron: 3mg

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Tips for Making the Best Old Fashioned Flat Dumplings

1. Watch the consistency of the dough. If it’s too sticky, add a little more flour. But don’t make it too stiff boos, or they won’t be as light.
2. Do it the Edna Lewis’ way! Strain the vegetables and bay leaf before adding the chicken, just like the queen herself (may she rest in peace). Keeps the broth silky and smooth.
3. Don’t over-stir. Once those dumplings are in the pot, stir gently. Too much stirring will break ‘em apart.
4. Test your dumplings. Remove a dumpling, let it cool, then taste. If it’s slick, light, and slightly chewy, it’s done. If not, cook for another 3-5 minutes.

Recipe Variations and Additions

• Make it vegan. Swap the butter for olive oil or vegan butter, and use vegetable broth instead of chicken stock. You can also swap the chicken for chickpeas or tofu.
• Need some heat? I feel you boo! Add a pinch of cayenne or a dash of hot sauce to the broth.
• Add more veggies. Throw in some frozen peas, diced potatoes, or even corn. They all bulk up the soup and keep it yummy.
• Stir in a splash of heavy cream just before serving. It gives the soup a creamy texture. You can also use coconut milk.

What to Serve with Southern Style Chicken and Dumplings

• With Salad: This Southern-style cornbread salad or a bright, crisp cucumber and onion salad would be perfect.
• Get Bready: Y’all, you can’t go wrong with a good, hearty bread to dip in that rich broth. Try some fried cornbread or go classic with a fluffy Southern biscuit. Or soft dinner rolls for something lighter.
• Easy Sides: How about some balsamic glazed Brussels sprouts or these honey-glazed carrots? Or creamy mashed potatoes? Or a side of Southern-style green beans!
• Get Your Dessert On: A classic pecan pie or a slice of this rich, buttery chess pie is the perfect ending for this chicken and rolled dumplings.

Menu Option: Cozy Dinner With Chicken and Rolled Dumplings

These sour cream mashed potatoes are the perfect side for a cozy dinner.

This creamed spinach is smooth, flavorful, and a great way to sneak in some greens.

My Southern hot water cornbread is so good and so easy to make boos. You’ll be dipping it in that broth for sure!

This Southern iced sweet tea is a must have alongside chicken and rolled dumplings for the ultimate comfort meal.

How to store & reheat Chicken and Rolled Dumplings

After you’ve devoured a bowl (or two) of this soup, let the leftovers cool down to room temperature. Then, pop them in an airtight container and refrigerate.

When you’re ready to enjoy those leftovers, reheat the broth gently on the stove over low heat. If the dumplings have been refrigerated, you can pop them in with the broth to heat through, but do it slowly so they don’t get mushy. If you froze it, thaw everything overnight in the fridge and reheat the same way.

How long will Chicken and Rolled Dumplings last in the fridge?

This dish will stay fresh for about 3 days in the fridge. After that, it’s probably best to say goodbye.

Can I freeze rolled dumplings?

Yup! But you’ll have to freeze the broth and dumpling dough separately. First let the broth cool completely. Then, pour the broth into an airtight container or freezer bag and freeze for up to 3 months. For the dumpling dough, wrap it tightly in plastic wrap or store it in a freezer bag, and it’ll keep for about 1 month. When you’re ready to enjoy, thaw the broth and dough in the fridge overnight, then reheat gently on the stove.

Frequently asked questions

More Chicken Soup and Stew Recipes

• Southern Chicken and Dumplings
• Turkey and Dumplings
• Chicken and Dumpling Soup
• Creamy Chicken Noodle Soup
• Slow Cooker Chicken Chili
• Chicken Pot Pie

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