Easy Rolled Dumplings for Chicken and Dumplings

chicken and dumplings

Jessica Boone / Photodisc / Getty Images

Prep: 10 mins
Cook: 10 mins
Total: 20 mins
Servings: 6 servings
Nutrition Facts (per serving)
259 Calories
11g Fat
33g Carbs
6g Protein
Show Full Nutrition Label Hide Full Nutrition Label
Nutrition Facts
Servings: 6
Amount per serving
Calories 259
% Daily Value*
Total Fat 11g 14%
Saturated Fat 7g 33%
Cholesterol 58mg 19%
Sodium 275mg 12%
Total Carbohydrate 33g 12%
Dietary Fiber 1g 4%
Total Sugars 1g
Protein 6g
Vitamin C 0mg 0%
Calcium 38mg 3%
Iron 2mg 12%
Potassium 87mg 2%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

These basic dumplings are made with an egg dough, and they are similar to the Pennsylvania Dutch "knepp," which means a "pinch." This version is rolled out and cut into squares or diamonds. Drop the pieces of dough into gently boiling broth or soup to make one of the South's favorite comfort foods, chicken and dumplings. If you're disappointed in dumplings that dissolve as soon as they hit the broth, try this recipe. These dumplings hold together nicely.

These butter-rich dumplings are a snap to prepare. The dumplings are perfect for homemade chicken broth, but they are also a great way to finish any soup. Drop dumplings into your post-holiday turkey soup or add them to a vegetable beef soup or meatballs soup. You can't go wrong with these tasty dumplings!

For a chicken and vegetable stew, you might like these fluffy drop dumplings.


  • 2 cups all-purpose flour

  • 1/2 teaspoon salt

  • 1 large egg

  • 5 tablespoons (2 1/2 ounces) unsalted butter

  • 1/2 cup milk

Steps to Make It

  1. Gather the ingredients.

  2. For chicken and dumplings, cook one cut-up chicken in 2 quarts of low sodium or unsalted chicken broth and seasonings, to taste (add chopped onion, a few ribs of celery, and a chopped carrot or two, if desired). Simmer for about 1 hour. Remove the chicken from the broth. When the chicken is cool enough to handle, remove the meat from the bones and chop or shred it. Set aside. 

  3. In a food processor or mixer, combine the flour, salt, egg, butter, and milk. Mix until the dough clumps together.

  4. Roll the dough out to about 1/8-inch thickness on a floured surface. Use a pizza cutter or knife to cut the dough into squares or diamond shapes.

  5. Bring the chicken broth back to a boil over medium heat. Drop the pieces of dough into the boiling chicken broth and cook for about 10 minutes.

  6. Add the chopped chicken meat back to the broth; heat through and serve.

  7. Enjoy!


  • Make a double batch of dumplings and freeze them; you'll have dumplings on hand for future batches of soup or broth. Prepare the dumplings as directed and cut them out. Arrange the cut-out dumplings on a parchment paper or waxed paper lined baking sheet and put it in the freezer. When the dumplings are frozen solid, transfer them to a freezer bag. Label the bag and store in the freezer for up to 2 to 3 months.
  • For a satisfying Southern meal, serve basic chicken and dumplings with corn, fried okra, or green beans, along with mashed potatoes and coleslaw.