If you're looking for the perfect comfort food, our Homemade Southern Style Chicken and Dumplings Recipe is just what you need. This classic dish is loved for its creamy broth, tender chicken, and fluffy dumplings, making it a favorite for family dinners.
Southern chicken and dumplings is a comforting dish that has been a staple in Southern kitchens for generations. This dish typically consists of a flavorful broth with shredded chicken and soft, fluffy dumplings. The combination of flavors and comforting textures makes it a well-loved dish, especially during colder months or family gatherings.
Why We Love This Recipe:
- Rich and Creamy Broth: The combination of chicken broth and cream soups creates a rich base.
- Tender Chicken: Slow-cooked chicken that melts in your mouth.
- Fluffy Dumplings: Perfectly cooked dumplings that soak up all the delicious flavors.
- Easy to Make: Simple ingredients and straightforward steps make this a go-to recipe for busy nights.
If you like this Southern recipe, you may also love our Southern Fried Chicken or our Easy Southern Chicken Pot Pie with Puff Pastry.
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What Ingredients Will You Need?
- Whole Chicken: Provides a rich, homemade broth and tender, shredded meat.
- Onions: Adds a depth of flavor to the broth and dumplings.
- Celery: Offers a subtle crunch and enhances the overall taste.
- Cream of Chicken Soup: Adds creaminess and richness to the broth.
- Cream of Celery Soup: Complements the chicken soup for a well-rounded flavor.
- Chicken Broth: Forms the base of the soup, bringing all the flavors together.
- All Purpose Flour: Used to make the dumplings.
- Unsalted Butter: Adds richness to the sautéed vegetables.
- Heavy Cream: Adds richness to the dumplings.
- Cold Water: Helps in forming the dumpling dough.
- Bay Leaves: Infuses a subtle, aromatic flavor.
- Thyme and Garlic Powder: Enhances the overall taste.
- Better Than Bouillon Chicken Seasoning: Intensifies the chicken flavor.
- Salt, Pepper, and Thyme: Adds flavor.
Note: Refer to the recipe card below for exact quantities.
Instructions
How to Make Homemade Southern Style Chicken and Dumplings
STEP ONE: Prepare the Chicken and Broth
Remove the giblets and other contents from the cavity of the chicken. Place the whole chickens in a large stockpot. Add the halved onion, chopped celery, chopped carrots, bay leaves, garlic powder, black peppercorns, and Better Than Bouillon Chicken seasoning.
Cover the chickens with water and bring to a boil over medium-high heat. Once boiling, reduce the heat and simmer for 2.5 to 3 hours, allowing the flavors to develop.
Remove the chickens from the pot and set them aside to cool. Strain the broth to remove any solids and set it aside as well. Once the chickens are cool enough to handle, shred the meat, discarding the skin and bones, and set the shredded chicken aside.
STEP TWO: Make the Dumplings
In a large bowl, whisk together the flour, baking powder, and salt. Cut four tablespoons of cold butter into the flour using a pastry cutter or two knives until the mixture resembles coarse crumbs. Pro Tip: Freeze the butter for 10 minutes and grate it into the flour mixture.
Stir in the heavy cream, then gradually add cold water, a little at a time, until the dough comes together. Be careful not to overwork the dough.
Lightly knead it on a floured surface, then roll it out to about ¼ inch thickness. Cut the dough into strips or squares and set aside.
STEP THREE: Sauté the Vegetables and Prepare Gravy
In a large stockpot, melt four tablespoons of unsalted butter over medium heat. Add the diced onions and celery, and sauté for 5 to 7 minutes, until softened and translucent.
Add the cream of chicken soup, cream of celery soup, and 12 cups of the reserved chicken broth to the pot with the sautéed vegetables. Stir well to combine, then bring the mixture to a gentle boil.
STEP FOUR: Combine and Cook
Drop the prepared dumplings into the boiling broth one at a time, stirring gently to prevent sticking. Reduce the heat and simmer uncovered for 20 to 30 minutes, until the dumplings are tender and the broth has thickened naturally.
Add the shredded chicken back to the pot, then season with salt and pepper to taste. Simmer for an additional 5 to 10 minutes until everything is heated through. Serve warm.
What Are Some Good Substitutions?
- Chicken: You can use chicken quarters or thighs.
- Cream of Celery Soup: Substitute with cream of mushroom soup for a different flavor.
- Better Than Bouillon: Use regular chicken bouillon cubes or homemade chicken stock.
- Heavy Cream: Replace with cold milk or water.
How Can You Change This Recipe Up?
- Diet: Use low-sodium broth and soups.
- Kid-Friendly: Include diced carrots and peas for added nutrition and color.
How Should You Store This?
Store leftover chicken and dumplings in an airtight container in the refrigerator for up to 3 days.
When frozen and reheated, dumplings can become soggy or lose their texture. To maintain their quality, it is often better to freeze the broth and chicken only.
Thaw in the refrigerator overnight and reheat on the stovetop over medium heat. Add freshly made dumplings when reheating.
Note: Refer to Top Tips below for more storage and reheating tips.
What Are Some Expert Tips?
Adjust seasoning at each step to balance the flavors.
Maintain a gentle simmer to keep the chicken tender and prevent the dumplings from falling apart.
When making dumplings, freeze the butter for 10 minutes and grate it into the flour mixture. Roll the dumplings to a consistent thickness for even cooking.
Reheat on the stovetop over medium heat until warmed through. Add a splash of broth or water when reheating to maintain the desired consistency.
More Recipes You'll Love ♥️
Have Leftover Ingredients?
- Use leftover chicken in a Cranberry Pecan Chicken Salad.
- Incorporate leftover broth into a flavorful vegetable soup.
Need Something To Pair This With?
- Serve with this Old Fashioned Skillet Cornbread Recipe for an authentic Southern meal.
- Pair with a fresh green salad to balance the richness. Try this Southern Style Cucumber and Onion Salad with Vinegar.
- Enjoy with a glass of sweet tea for a traditional Southern touch.
In The Mood For a Similar Dish?
- Southern Fried Chicken
- Easy Southern Chicken Pot Pie with Puff Pastry
- Old Fashioned Southern Chicken and Rice Casserole
- Chicken Fried Steak with Gravy
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FAQ
To keep dumplings from becoming soggy, avoid overcooking them and drop them into the broth one at a time to prevent sticking. It's also helpful to freeze the chicken and broth separately from the dumplings and add freshly made dumplings when reheating.
Yes, you can use store-bought broth for convenience. Opt for a low-sodium version to control the salt content and enhance the flavor with seasonings like thyme, bay leaves, and garlic powder.
Yes, you can use store-bought frozen dumplings as a convenient alternative. Simply add them to the simmering broth according to the package instructions so they cook through and absorb the flavors.
📖 Recipe
Homemade Southern Style Chicken and Dumplings Recipe
Equipment
- Large stockpot
- Large bowl
- Pastry Cutter or Two Knives
- Rolling Pin
- Cutting board
Ingredients
Chicken Broth
- 10 pounds whole chicken about 2 large chickens
- 1 large onion halved
- 3 celery stalks chopped
- 2 carrots chopped
- 2 bay leaves
- 1 teaspoon garlic powder
- 2 teaspoons Better Than Bouillon Chicken seasoning
- 1 teaspoon kosher salt plus more to taste
- ½ teaspoon whole black peppercorns
Dumplings
- 2 cups all-purpose flour
- 4 tablespoons unsalted butter cold
- ½ cup heavy cream
- ½ cup cold water Note: If the dough feels too thick, add more cold water one tablespoon at a time until it reaches your desired consistenly.
- ¼ teaspoon baking powder
- ¼ teaspoon salt
Chicken and Gravy
- 2 large onions diced
- 3 celery stalks diced
- 1 10.5 ounce can cream of chicken soup
- 1 10.5 ounce can cream of celery soup
- 12 cups chicken broth reserved from cooking the chicken or store-bought
- 4 tablespoons unsalted butter
- 1 teaspoon kosher salt plus more to taste
- 1 teaspoon black pepper plus more to taste
- a few sprigs of fresh thyme optional
Instructions
Prepare the Chicken Broth
- Remove the giblets and other contents from the cavity of the chicken. Place the whole chickens in a large stockpot. Add the halved onion, chopped celery, chopped carrots, bay leaves, garlic powder, black peppercorns, and Better Than Bouillon Chicken seasoning.
- Cover the chickens with water and bring to a boil over medium-high heat. Reduce the heat and simmer for 2.5 to 3 hours.
- Once cooked, remove the chickens from the pot and let them cool. Strain the broth to remove any solids and set aside.
- When the chickens are cool enough to handle, shred the meat, discarding the skin and bones, and set aside.
Make the Dumplings
- In a large bowl, whisk together the flour, baking powder, and salt. Cut four tablespoons of cold butter into the flour using a pastry cutter or two knives until the mixture resembles coarse crumbs.
- Stir in the heavy cream, then gradually add cold water, a little at a time, until the dough comes together. Be careful not to overwork the dough.
- Lightly knead it on a floured surface, then roll it out to about ¼ inch thickness. Cut the dough into strips or squares and set aside.
Prepare the Chicken and Gravy
- Melt four tablespoons of butter in a large stockpot oven over medium heat.
- Add the diced onions and celery, and sauté for 5 to 7 minutes, until softened and translucent.
- Add the cream of chicken soup, cream of celery soup, and 12 cups of reserved broth to the pot with the sautéed vegetables. Stir well to combine and bring to a gentle boil.
- Stir in the fresh thyme sprigs or dried thyme if using.
- Drop the dumplings into the boiling broth one at a time, stirring gently to prevent sticking.
- Reduce the heat and simmer uncovered for 20-30 minutes, until the dumplings are cooked through and tender.
- Add the shredded chicken back to the pot, season with salt and pepper to taste, and simmer for an additional 5-10 minutes until heated through. Serve warm.
Notes
- Chicken: You can use chicken quarters or thighs.
- Cream of Celery Soup: Substitute with cream of mushroom soup for a different flavor.
- Better Than Bouillon: Use regular chicken bouillon cubes or homemade chicken stock.
- Heavy Cream: Replace with cold milk or water.
Nutrition
This Homemade Southern Style Chicken and Dumplings Recipe is the ultimate comfort food, perfect for family dinners and gatherings. With its rich flavors and simple ingredients, it's sure to become a favorite in your household.
Give it a try, share your results, and explore our other Southern recipes for more inspiration!
Important Food Safety Tips
Always cook chicken to an internal temperature of 165°F. Refrigerate leftovers within 2 hours of cooking to prevent bacterial growth. Use fresh ingredients and check expiration dates.
- Create a clean work area.
- Wash hands after touching raw meat or seafood.
- Rinse fresh produce thoroughly.
- Do not use the same cutting board or utensils on cooked food or produce, that previously touched raw meat or seafood.
- Do not leave food sitting out at room temperature for extended periods.
- Never leave cooking food unattended.
- Use oils with a high smoking point to avoid harmful compounds.
- Always have good ventilation when using a gas stove.
See more guidelines at USDA.gov.
Shanna Cross
Delicious! Favorite!!