What is the name of the flat, noodle-like dumpling used in Southern chicken and dumplings?

The flat, noodle-like dumplings used in Southern chicken and dumplings are called rolled dumplings.

Rolled dumplings are made by rolling biscuit-style dough thin on a floured surface, then cutting it into strips or pieces before simmering it in chicken broth. The result is broad, tender dough with a noodle-like shape rather than the small, irregular pieces formed by dropping spoonfuls of batter into the pot.

Southern chicken and dumplings is a comfort-food dish built from simmered chicken, the resulting broth, and dough made from ingredients such as flour, shortening, and milk, water, buttermilk, or stock. Some cooks add vegetables or herbs, but the dumpling style is one of the dish’s defining regional variations.

Terminology can vary by family and region. Flat rolled strips may also be described as “chicken and pastry,” while Appalachian cooks may call a similar preparation chicken and slicks. Drop dumplings are a different style: they are spooned directly into the broth and cook into soft, pillowy pieces. Spaetzle and gnocchi are separate dumpling traditions, not the usual name for Southern rolled dumplings.