If you're looking for the perfect comfort food, our Southern 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.
For those who love traditional Southern comfort food, this Southern Meatloaf Recipe is easy, flavorful, and pairs well with all your favorite sides.
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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.
If you like this Southern recipe, you may also love our Southern Chicken and Rice Recipe or our Easy Southern Chicken Pot Pie with Puff Pastry.
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. Pair it with Skillet Cornbread and a warm Bisquick Blueberry Cobbler for the ultimate Southern meal!
Southern Chicken and Dumplings Recipe Ingredients
- 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.
A full ingredient list with exact measurements can be found in the recipe card below.
Substitutions & Variations
- 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 to Make Homemade Southern Style Chicken and Dumplings
STEP 1: Make the Broth
Place whole chickens in a large stockpot, removing any giblets. Add halved onion, celery, carrots, bay leaves, garlic powder, black peppercorns, and Better Than Bouillon Chicken seasoning. Cover with water, bring to a boil, then reduce heat and simmer for 2.5 to 3 hours.
STEP 2: Shred the Chicken
Once cooked, remove the chickens and let them cool. Strain the broth and set aside. When cool enough to handle, pull the meat off the bones, discarding the skin and bones.
STEP 3: Make the Dumplings
In a large bowl, whisk together flour, baking powder, and salt. Cut in cold butter until the mixture resembles coarse crumbs.
Stir in heavy cream, then gradually add cold water until the dough forms. Roll out to ¼-inch thickness, then cut into strips or squares.
📌 Pro Tip: Freeze the butter for 10 minutes and grate it directly into the flour mixture.
STEP 4: Cook and Finish
Melt butter in a stockpot over medium heat. Add diced onions and celery, sautéing until softened (5-7 minutes). Stir in cream of chicken and cream of celery soup, then add 12 cups of reserved broth. Bring to a gentle boil.
Drop dumplings into the broth one at a time, stirring gently to prevent sticking. Reduce heat and simmer uncovered for 20-30 minutes, allowing the broth to naturally thicken.
Return the shredded chicken to the pot and season with salt and pepper. Simmer another 5-10 minutes until heated through.
Expert Tips for Success
👩🍳Jami's Pro Tips: Want to take this recipe to the next level? Check out my expert tips below for the best flavor, texture, and meal prep hacks!
✔️ DO Adjust seasoning at each step to balance the flavors.
✔️ DO Maintain a gentle simmer to keep the chicken tender and prevent the dumplings from falling apart.
✔️ DO Roll the dumplings to a consistent thickness for even cooking.
Storage
Store leftovers in an airtight container in the fridge for up to 3 days. For best results, freeze only the broth and chicken, as dumplings can become soggy when reheated. Thaw overnight in the fridge, then reheat on the stovetop over medium heat, adding fresh dumplings and a splash of broth or water to maintain consistency.
Recipe FAQs
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.
More Southern Recipes You'll Love ♥️
📖 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.
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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.
Shanna Cross says
Delicious! Favorite!!