The Ultimate Guide: 7 Secrets To Making Fluffy Or Flat Chicken And Dumplings (Quick & From Scratch)

Chicken and Dumplings (C&D) is the quintessential comfort food, a dish that instantly transports you to a cozy kitchen. However, the term "Chicken and Dumplings" covers two distinctly different, yet equally beloved, styles: the fluffy, biscuit-like "dropped" dumplings and the thin, slippery, noodle-like "rolled" or "flat" dumplings. This guide, updated for December 15, 2025, cuts through the confusion, providing you with the ultimate techniques, whether you need a 30-minute weeknight hack or a slow-simmered, from-scratch masterpiece.

Whether you prefer the pillowy texture of a classic Southern drop dumpling or the hearty chew of a rolled noodle, mastering this dish comes down to a few critical, often-overlooked pro tips for both the broth and the dough. We’ll break down the ingredients, techniques, and secret weapons—like evaporated milk and a touch of lemon—that elevate this simple meal to legendary status.

The Essential Blueprint: Broth, Chicken, and Aromatics

The success of any Chicken and Dumplings dish hinges on the foundation: the broth. A thin, watery broth will ruin even the best dumplings. The goal is a rich, savory, and slightly creamy "pot liquor" that coats the back of a spoon.

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Broth: The Key to Creaminess and Flavor

You have two paths to a stellar broth, depending on your time commitment:

• The From-Scratch Method (High Flavor): Start by simmering a whole chicken, chicken pieces (like bone-in thighs and breasts), or a carcass with water, bay leaves, whole peppercorns, and aromatics like carrots, celery, and onion (a classic mirepoix). This process, which takes 1.5 to 2 hours, creates a deeply flavored, gelatin-rich stock that is the gold standard.
• The Quick Method (High Convenience): Combine chicken broth (low-sodium is best) with a few cans of condensed cream of chicken soup or cream of celery soup. This shortcut provides instant thickness and creaminess. To boost the flavor, add a few chicken bouillon cubes or a teaspoon of powdered chicken base.

Pro Tips for a Thicker, Creamier Broth (The Secret Entities):

• Evaporated Milk: For a creamy finish without heavy cream, stir in a can of evaporated milk at the very end. It adds richness without curdling.
• Potato Flakes: A surprising secret ingredient is a few tablespoons of store-bought potato flakes (instant mashed potatoes). They dissolve quickly, thickening the broth beautifully without altering the flavor.
• Lemon Zest/Juice: A squeeze of fresh lemon juice added during the simmering process helps tenderize the chicken and adds a bright, balanced flavor to the final dish.

Chicken Preparation

For the quickest possible meal, use a store-bought rotisserie chicken. Simply shred the meat and add it to the simmering broth just before the dumplings go in. For the from-scratch method, use the meat from the chicken you used to make the stock. Ensure the chicken is shredded or cut into bite-sized pieces.

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Mastering the Dumpling Divide: Rolled vs. Dropped

The greatest debate in C&D circles is the type of dumpling. Your choice determines the entire textural experience of the dish.

1. The Fluffy, Biscuit-Style (Dropped) Dumplings

Dropped dumplings are leavened, meaning they rise and become light, airy, and pillowy. They are essentially a simple biscuit dough cooked directly in the simmering broth.

Ingredients: All-purpose flour, baking powder, salt, and a liquid (milk, buttermilk, or sour cream/buttermilk mixture).

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The Technique:

1. Combine the dry ingredients.
2. Gently mix in the liquid until just combined. The dough should be sticky-wet—do not overmix or knead, as this develops the gluten and makes them tough.
3. Using a spoon or a small scoop, gently drop the dough directly into the simmering, but not violently boiling, broth.
4. Cover the pot tightly and simmer for 10–15 minutes. The steam trapped inside is what makes them rise and cook through. Do not lift the lid!

Pro Tips for the Fluffiest Dumplings (More Entities):

• Buttermilk Boost: Using buttermilk instead of regular milk adds a tangy flavor and reacts with the baking powder to create a more tender, lighter dumpling.
• Baking Soda & Sour Cream: For maximum lift, some recipes use a combination of baking soda and sour cream, where the soda reacts with the acid in the sour cream for an alkaline boost.
• The Water Test: If the dumplings sink when dropped, the dough is likely too dense. A proper dough will float or hover near the surface as it cooks.

2. The Thin, Noodle-Style (Rolled or Flat) Dumplings

Rolled dumplings are traditional in many parts of the South (sometimes called "slippery dumplings"). They are unleavened, chewy, and have a more noodle-like texture.

Ingredients: All-purpose flour, salt, and a liquid (water, milk, or egg/milk mixture).

The Technique:

1. Mix the flour and salt with the liquid until a shaggy dough forms.
2. Knead the dough briefly on a floured surface until smooth.
3. Roll the dough out very thinly (about 1/8 to 1/16 inch thick).
4. Use a pizza cutter or knife to cut the dough into 1-inch squares or strips.
5. Drop the rolled pieces into the simmering broth. They cook quickly, usually in 5–8 minutes.

Pro Tips for Rolled Dumplings:

• Thin is In: The key to a great rolled dumpling is rolling it paper-thin. If they are too thick, they will be gummy and heavy.
• Flour the Broth: The excess flour from the rolled dumplings that falls into the broth naturally helps to thicken it, contributing to the rich, gravy-like pot liquor.

Step-by-Step: The Ultimate Chicken and Dumplings Recipe

This hybrid recipe provides the best of both worlds: a rich, savory broth and the popular, fluffy drop dumplings.

Ingredients Checklist (18 Entities):

• 3 lbs Chicken (whole or bone-in pieces)
• 1 large Yellow Onion (quartered)
• 2 Carrots (diced)
• 2 Celery Ribs (diced)
• 8 cups Chicken Broth (low-sodium)
• 1 Bay Leaf
• 1 tsp Dried Thyme
• 1/2 cup All-Purpose Flour (for thickening)
• 1/4 cup Butter
• Salt and Black Pepper (to taste)
• 1 can Evaporated Milk (for creaminess)

For the Dropped Dumplings (6 Entities):

• 2 cups All-Purpose Flour
• 2 tsp Baking Powder
• 1/2 tsp Salt
• 1 cup Buttermilk (or regular milk)
• 2 Tbsp Melted Butter (optional, for flavor)

Instructions:

Step 1: Create the Flavor Base

In a large Dutch oven, melt the butter. Sauté the carrots, celery, and onion until softened. Stir in the 1/2 cup of flour and cook for 1 minute to create a roux—this is your initial thickening agent.

Step 2: Simmer the Chicken

Pour in the chicken broth and add the chicken pieces, bay leaf, and dried thyme. Bring to a boil, then reduce heat and simmer gently for 45 minutes to 1 hour, or until the chicken is falling off the bone. Remove the chicken, shred the meat, and set aside.

Step 3: Perfect the Broth

Strain the broth to remove the cooked vegetables and bay leaf for a smoother texture (optional, but recommended). Return the broth to the pot and bring it to a gentle simmer. Stir in the shredded chicken and the can of evaporated milk. Taste and adjust seasoning with salt and black pepper.

Step 4: Drop and Cook the Dumplings

In a separate bowl, whisk together the dumpling flour, baking powder, and salt. Gently stir in the buttermilk and melted butter until just combined. The dough will be shaggy and sticky.

Using a teaspoon, drop small spoonfuls of the dough into the simmering broth, spacing them out slightly. Cover the pot tightly and reduce the heat to low. Cook for exactly 15 minutes without lifting the lid. The steam is essential for fluffiness.

Step 5: Serve

Remove the lid. The dumplings should be doubled in size and cooked through. Ladle the hearty stew into bowls and garnish with fresh chopped parsley or chives for a final, bright finish. Enjoy this ultimate comfort food!