There is something mighty comforting about a pot of broth made heartier with a handful of flour, a little fat, and just enough milk to bring it all together. These old-fashioned 3-ingredient flour dumplings come from the kind of practical home cooking that kept Midwestern families fed through lean times, and they still earn their place today when you want a warm bowl of something simple, soft, and satisfying. They cook up tender and pillowy, soaking in the flavor of the broth and turning the humblest pantry staples into a meal that feels like home.
Serve these dumplings in hot chicken broth on their own for a light supper, or spoon them over a bowl of chicken and vegetables for something more filling. They pair especially well with roast chicken, stewed carrots, green beans, or a little black pepper scattered over the top. If you are stretching a pot for several folks, a side of buttered toast or simple mashed potatoes makes the meal feel even more old-fashioned and generous.
3-Ingredient Flour Dumplings
Servings: 4
Ingredients
2 cups all-purpose flour
4 tablespoons shortening
3/4 cup milk
6 cups hot chicken broth, for cooking and serving
1/2 teaspoon salt, optional
Black pepper, to taste, optional
Directions
1. Bring the chicken broth to a gentle boil in a large pot or Dutch oven while you prepare the dumpling dough.
2. In a medium bowl, cut the shortening into the flour with a fork or pastry cutter until the mixture looks crumbly. Stir in the salt if using.
3. Pour in the milk and stir just until a soft dough forms. Do not overmix, or the dumplings can turn heavy.
4. Drop spoonfuls of dough into the gently boiling broth, making the dumplings roughly the same size so they cook evenly. Leave a little space between them as they puff up.
5. Cover the pot with a lid and simmer for 12 to 15 minutes, until the dumplings are puffed, cooked through, and tender in the center. Avoid lifting the lid too often while they steam.
6. Ladle the dumplings and broth into bowls, then season with black pepper if you like and serve hot.
Variations & Tips
For richer flavor: Cook the dumplings right in homemade chicken stock or broth from a pot of stewed chicken. They will take on whatever flavor is in the pot, so a good broth makes all the difference.
For extra tenderness: Stir the dough only until it comes together. A light hand is the secret to dumplings that stay soft instead of turning dense.
To make them smaller: Use a teaspoon instead of a tablespoon when dropping the dough. Smaller dumplings cook a bit faster and are nice when serving children or adding them to chicken soup with vegetables.
Old-fashioned chicken and dumplings version: Add shredded cooked chicken, sliced carrots, and celery to the broth before dropping in the dough for a fuller one-pot supper much like the kind that used to simmer on country stoves.
If the broth boils too hard: Lower the heat to a gentle simmer before adding the dough. A rolling boil can break the dumplings apart before they have time to set.