Southern-Style Chicken and Dumplings (A Heritage Recipe)

My mama’s homemade Chicken and Dumplings Recipe is a favorite among my entire family. Hands-down, I’ve never had better chicken and dumplings in my entire life than the ones my mother makes! Y’all just HAVE to try this recipe. It’s super quick and easy to prepare too. Definitely a keeper!

Homemade Chicken and Dumplings

Chicken and dumplings are like the epitome of all comfort foods. I mean, it’s basically chicken in a flavorful stock with biscuits boiled in it. What’s not to love?

You did get the point where I said biscuits were boiled in the stock, right?

This is how my Mama makes her dumplings. If you’ve ever tried her buttermilk biscuit recipe or her 3 ingredient biscuits, then you know this is going to be fabulous.

In this classic chicken dish, you’ll combine tender chicken pieces, fluffy drop-style dumplings, and a flavorful broth made from basic ingredients.

This old-fashioned chicken and dumplings recipe is easy to follow and perfect for the whole family!

Using a large Dutch oven or a stock pot, you’ll create a rich, savory dumpling soup that tastes like it’s been simmering all day, but it really doesn’t take that long!

This is the best chicken dumpling recipe for anyone craving a taste of Southern chicken stew without the fuss, making it a great choice for busy weeknights or Sunday dinners.

Biscuit Dumplings Vs Flat Dumplings

In some recipes for chicken and dumplings folks use flat dumplings that look way more like a noodle than they do a dumpling.

When I make dumplings, I like the chew. I enjoy the biscuit-like quality and you just don’t get that in a flat dumpling.

If you’re used to flat dumplings, you MUST try my chicken and dumplings recipe, It will convert you!

Why You’ll Love This Chicken and Dumplings Recipe

• Ultimate comfort food: This chicken and dumplings recipe is what comfort food is all about.
• Simple to prepare: With just one large pot, this recipe is easy to make and cleanup is a breeze!
• Fluffy homemade dumplings: The dumplings are easy to make and are fluffy and light. 
• Perfect consistency every time: The dumplings cook right in the broth, creating the perfect balance between a creamy soup and tender dumplings. 

Ingredients for My Chicken and Dumplings Recipe

• Whole chicken: A whole chicken provides tender, flavorful meat and a rich broth. Be sure to remove the insides before cooking! You can also use skinless chicken breasts or chicken thighs if you’d like to instead.
• Onion: You can use any type of onion, like yellow or white, depending on what you’ve got on hand.
• Carrots: Carrots add nice flavor to the broth.
• Celery stalks: The celery helps build the flavors in the soup base.
• Chicken broth: You can use homemade broth, store-bought, or even chicken stock for this recipe.
• Salt and pepper: Adjust the amounts to taste.

For the Dumplings

• Self-rising flour (plus extra for dusting): Self-rising flour helps the dumplings puff up and become fluffy when cooked. It makes perfect, light dumplings.
• Shortening: I prefer to use shortening because it creates that classic, fluffy texture you’re after when making dumplings. You can substitute with butter or lard if you’d like to though.
• Buttermilk or milk: Buttermilk gives the dumplings a slight tang and helps them stay tender. Milk works just as well and makes the dumpling dough soft and easy to handle. If you like a richer dumpling, you can even use whole milk or add a splash of heavy cream.

Chicken and Dumplings Recipe Steps

Prepare the broth: Place the whole chicken, onion, carrots, and celery in a large pot. Season with salt and pepper. Add chicken broth, and if needed, extra water to cover everything.

Cook the chicken: Bring the pot to a boil over medium-high heat, then reduce to a gentle simmer. Cover the pot and let it cook for 45-60 minutes or until the chicken is tender.

Prepare the dumplings:Next, while the broth simmers, it’s time to prepare the dumplings! This is super easy using my homemade biscuits recipe.

Make the dumpling dough: While the broth is simmering, prepare the dumplings. In a medium bowl, combine self-rising flour and shortening using your fingers or a pastry cutter. Add buttermilk or milk, stirring until a dough forms.

Remove and prepare the chicken: Once the chicken is cooked, carefully remove it along with the vegetables from the broth. Let the chicken cool slightly, then discard the skin and bones. Chop the remaining tender chicken into bite-sized pieces. Set aside. You can keep the vegetables to add back in or discard them—whatever you prefer (I normally toss them).

Shape the dumplings: Take heaping tablespoon-sized portions of the dumpling dough and gently roll them into balls. Dust each ball with a little extra flour to prevent sticking. A tad bit of flour makes the dumplings easy to handle, adds to their fluffy texture, and helps thicken the soup.

Cook the dumplings: Gently drop the dumplings into the simmering broth one at a time. Let them cook uncovered for about 20 minutes. The dumplings will puff up a bit as they cook, creating that perfectly fluffy texture you want in a dumpling!

Add the chicken back: Stir the chicken back into the broth. If you like, you can also add the vegetables back at this stage. Let the soup cook on low heat for an additional 10 minutes to combine all the flavors.

Serve and enjoy: Serve the chicken and dumplings hot, straight from the pot, and enjoy the ultimate comforting meal!

Dumpling Making Tips

• Don’t make your dumplings too big or you’ll have doughy, uncooked centers.
• Roll your dumplings in a little flour before putting them in the broth. It will help thicken it up!
• If you want it even thicker (some folks do!), mix 2 tablespoons of cornstarch in with 1/4 cup of water and stir it into the broth 5 minutes before serving.
• Keep your shortening and buttermilk cold when making the dumpling dough.
• When forming the dumplings, avoid overworking the dough. That can make the dumplings dense instead of light and fluffy. Dust your hands and the dough with a little extra flour to prevent sticking.
• Add the dumplings to the simmering broth one at a time, being careful not to overcrowd the pot. Let them cook undisturbed so they can puff up and absorb the broth without sticking together.

Other Southern Comfort Food

• Chicken Cobbler
• Mississippi Pot Roast
• Best Beef Stew
• Old Fashioned Chicken and Rice Casserole
• Homemade Sloppy Joes
• Easy Meatloaf Recipe

How to Store Leftovers

1. Cool it down: Allow your leftover chicken and dumplings to cool down to room temperature before storing.
2. Use an airtight container: Transfer the leftovers into an airtight container and place in the fridge, where it can be stored for up to 3-4 days.
3. Reheat with care: To reheat, pour the leftover chicken and dumplings into a large pot or saucepan and warm over medium heat. Stir gently with a wooden spoon to avoid breaking up the dumplings. You can add a splash of chicken broth or milk to thin out the broth if it has thickened in the fridge.
4. Freezing for later: For longer storage, freeze the leftovers in a freezer-safe airtight container. When ready to enjoy, thaw overnight in the refrigerator before reheating.

Print Pin

Chicken and Dumplings

Ingredients

• 1 whole chicken insides removed
• 1 onion quartered
• 2-3 large carrots cut into thirds
• 2-3 stalks celery cut into thirds
• 8 cups chicken broth + additional water to cover
• salt & pepper to taste

Dumplings:

• 1 cup self rising flour plus extra for dusting
• 2 heaping tablespoons shortening
• a heaping 1/4 cup to 1/2 cup buttermilk or milk

Instructions

• Combine the chicken, onion, carrots, and celery in a large pot. Season with salt and pepper.
• Add the chicken broth plus water (if needed) to cover. Bring to a boil, reduce heat, and simmer covered for 45-60 minutes or until the chicken is tender. While the broth is simmering, prepare the dumplings (recipe below).
• Remove chicken and vegetables from broth. Discard the skin and bones and chop or shred the remaining chicken; set aside.
• Ever so gently, add the dumplings to the broth. Simmer about 20 minutes, or until tender.
• Stir the chicken into the broth. You can add the vegetables from earlier back into the broth at this time too, if desired. I usually opt to not add the vegetables back into mine - personal preference. Cook for an additional 10 minutes on low. Serve.

For the dumplings:

• Using your fingers or a pastry cutter, cut the shortening into the flour. Stir in the milk/buttermilk. Grabbing about a heaping tablespoon full at one time, roll into a ball. Roll the dough ball gently in a little flour.
• Cook in broth, as directed.