Homemade Southern Style Chicken and Dumplings Recipe

4.25 from 4 votes

Homemade Southern Style Chicken and Dumplings Recipe

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.

Prep Time30

Cook Time4

Total Time4 30

Course: Main Course

Cuisine: American, Southern

Servings:

Calories: 575kcal

Author: Jami Powell

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

Note Short on time? Scroll below the instructions for our Easy Shortcut Version with quick swaps for busy nights.

Storage Store leftover chicken and dumplings in an airtight container in the refrigerator for up to 3 days.

Freeze 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.

Reheat Thaw in the refrigerator overnight and reheat on the stovetop over medium heat. Add freshly made dumplings when reheating.

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.

Adjustments Cooking time may need to be adjusted based on the geography of the area (high vs. low elevation), cookware (stoneware vs traditional bakeware), and outdoor temperature if grilling.

Nutrition information is only an estimate

Nutrition