Homemade Southern Style 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.
Servings: 12
Calories: 575kcal
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
Cooking Notes
Simmering whole chickens first creates a rich homemade broth that gives the dish its signature flavor. Drop the dumplings into gently boiling broth so they cook evenly without breaking apart. As the dumplings simmer, they naturally thicken the broth into a creamy gravy.
Tips for Best Results
- Avoid overworking the dumpling dough so the dumplings stay tender.
- Roll the dough evenly so the dumplings cook at the same rate.
- Keep the broth at a gentle simmer while cooking the dumplings.
- Add the shredded chicken back near the end so it stays moist.
Nutrition
Calories: 575kcal | Carbohydrates: 18g | Protein: 38g | Fat: 38g | Saturated Fat: 13g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 15g | Trans Fat: 0.3g | Cholesterol: 162mg | Sodium: 1704mg | Potassium: 516mg | Fiber: 1g | Sugar: 5g | Vitamin A: 2242IU | Vitamin C: 6mg | Calcium: 89mg | Iron: 3mg
