Classic Southern Chicken and Flat Dumplings
Classic Southern chicken and flat dumplings are the kind of dish that never needed reinvention, only respect. This is comfort food born from patience and necessity, where a pot simmered low on the stove did more than feed people. It gathered them. Flat dumplings, rolled thin and cut by hand, have long been the Southern answer to stretching a pot of chicken into something hearty and sustaining. They soak up broth, thicken naturally, and turn simple ingredients into something deeply satisfying.
This version stays rooted in tradition while quietly deepening the flavor. The stock is built slowly from chicken legs and vegetables, then seasoned with Revolution Barbecue Texas Beef BBQ Rub. Used here, the rub does not steer the dish toward barbecue. Instead, it adds a savory backbone that rounds out the broth, giving it a fuller mouthfeel and a richer finish. The aroma is comforting and familiar, the texture silky without being heavy, and every spoonful delivers warmth. This is the kind of meal that feels earned, made with intention and meant to be shared.
Old School Chicken and Flat Dumplings
Old school chicken and flat dumplings are about letting the process work. There is no rush here, and no shortcuts. The stock simmers gently, building depth over time while the kitchen fills with the kind of aroma that signals something real is happening. Seasoning the broth with Revolution Barbecue Texas Beef BBQ Rub adds a subtle layer of savory richness that supports the chicken rather than overshadowing it, creating a broth that tastes complete on its own.
The dumplings are where the soul of the dish lives. Rolled thin, cut unevenly, and dusted generously with flour, they thicken the broth naturally as they cook. This is not an accident, but a technique passed down through generations. Adding them one at a time and stirring patiently ensures they stay tender and separate, absorbing flavor instead of clumping together. What you end up with is not soup and not stew, but something in between. A bowl that feels familiar, filling, and deeply comforting, exactly the way chicken and dumplings should be.
- Author
- Glenn Connaughton
- Prep Time
- 15 minutes
- Cook Time
- 4 hours
- Servings
- 6
- Category
Main Dish
- Cuisine
- American
Ingredients
- 6 chicken legs
- 1 tablespoon neutral oil
- 1/2 white onion, cubed
- 3 garlic cloves, smashed
- 2 carrots, washed and rough chopped
- 2 celery stalks, rough chopped
- 1 tablespoon Revolution Barbecue Texas Beef BBQ Rub
- 2 cups filtered water
- 3 bay leaves
- 2 cups all purpose flour, plus more for dusting
- 1/2 teaspoon baking powder
- 2 tablespoons cold salted butter, cubed
- 1 cup milk
Directions
- Sauté the Vegetables: Heat the neutral oil in an 8 quart stock pot over medium heat and cook the onion, garlic, carrots, and celery for about 5 minutes until lightly caramelized.
- Add the Chicken Legs: Add the chicken legs to the pot and stir to combine with the vegetables.
- Season the Stock: Sprinkle in the Revolution Barbecue Texas Beef BBQ Rub and add the bay leaves, stirring gently to combine.
- Add the Water: Pour in the filtered water and bring the pot to a gentle simmer over medium heat.
- Skim the Stock: During the first hour of simmering, skim off any foam or impurities that rise to the surface to keep the stock clean and balanced.
- Simmer Low and Slow: Reduce the heat and maintain a steady simmer for 4 hours with the lid slightly ajar.
- Strain the Stock: Pour the finished stock through a fine mesh strainer into a clean container, reserving the broth. Pull the chicken meat, shred it, and discard the vegetables and bay leaves.
- Make the Dumpling Dough: In a medium bowl, combine the flour and baking powder, then cut in the cold butter until the mixture resembles small pebbles. Stir in the milk until a soft dough forms.
- Roll and Cut the Dumplings: Dust a work surface generously with flour, roll the dough to 1/4 inch thickness, and cut into rustic squares, dusting lightly with more flour.
- Cook the Dumplings: Return the strained chicken broth to the pot and bring it to a rolling boil, then add the dumplings one at a time, stirring frequently to prevent sticking. Simmer for 15 to 20 minutes until the dumplings are tender and the broth has thickened.
- Finish the Dish: Add the shredded chicken to the pot after the dumplings are fully cooked, stirring gently just until the chicken is warmed through.
- Serve: Remove the pot from the heat and ladle the chicken and flat dumplings into warm bowls, making sure each serving has plenty of broth, dumplings, and chicken. Serve immediately while hot.