Homemade Southern Chicken and Dumplings Recipe

Homemade Southern Chicken and Dumplings delivers rich homemade broth, tender shredded chicken, and soft fluffy dumplings. Whole chicken, savory broth, vegetables, and homemade dumpling dough come together in this classic Southern comfort food recipe using a long simmering method that builds deep flavor.

If you like this Southern recipe, you may also love our Southern Chicken and Rice, Chicken Pot Pie with Puff Pastry, or this Southern Meatloaf Recipe.

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.

Easy Shortcut Version

We love making our Southern Chicken and Dumplings the traditional way, but some nights call for something simpler. When life gets busy, here's our shortcut method.

• Use rotisserie chicken instead of boiling whole chickens.
• Replace homemade broth with store-bought low-sodium chicken stock.
• Swap homemade dumplings for refrigerated biscuit dough or frozen dumplings (like Mary B's).
• Season with dried thyme or poultry seasoning instead of fresh herbs.
• Simmer everything together in one pot for about 20 minutes until the dumplings are tender and the broth thickens.

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.

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