[1] A dumpling—in this context—is a biscuit dough, which is a mixture of flour, shortening, and liquid (water, milk, buttermilk,[2] or chicken stock).

It is a popular comfort food dish,[2][3] commonly found in the Southern[2][4] and Midwestern United States, that is also attributed to being a French Canadian meal that originated during the Great Depression.

Some sources say that chicken and dumplings originated in the Southern United States during the era of the Antebellum South and was considered a mainstay during harsh economic times.

Frozen raw dumplings, typically very flat strips about 1x4 inches, can be cooked in any broth.

Thicker preparations are made by gently simmering the dumplings longer and/or adding flour or another thickening agent directly to the broth.

Where such a distinction is made, it is sometimes considered a different dish from "chicken and dumplings", which is known for small balls of dough rather than flat strips.

Saffron may also be added as a flavoring, particularly in Pennsylvanian restaurants catering to a niche market among the Pennsylvania Dutch farming communities.