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Southern Chicken and Dumplings is the ultimate one-pot comfort food. Tender shredded chicken simmered in a rich, creamy broth with fluffy, cloud-like dumplings that soak up all the delicious flavors. This recipe is pure Southern soul — warm, hearty, and nostalgic.
Perfect for chilly evenings or when you need a big hug in a bowl. This from-scratch version tastes just like Grandma’s, but with clear instructions that make it easy for modern home cooks.
Prep Time: 20 minutes
Cook Time: 50 minutes
Total Time: 1 hour 10 minutes
Servings: 6–8
Why This Recipe Works
- Bone-in chicken creates the richest broth
- Fluffy dropped dumplings (not flat rolled ones) for authentic Southern texture
- Perfect balance of creamy broth and tender chicken
- One-pot meal that’s both comforting and impressive
Ingredients
For the Chicken Broth:
- 1 whole chicken (3.5–4 lbs) or 2.5 lbs bone-in chicken thighs
- 8 cups chicken broth
- 1 large onion, diced
- 3 celery stalks, diced
- 3 carrots, sliced
- 4 cloves garlic, minced
- 2 bay leaves
- 1 teaspoon salt
- 1 teaspoon black pepper
- ½ teaspoon dried thyme
- ½ teaspoon poultry seasoning
For the Dumplings:
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon garlic powder
- ⅓ cup shortening or cold butter, cubed
- ¾ cup buttermilk (cold)
To Finish:
- 1 cup heavy cream or half-and-half
- 1 cup frozen peas (optional)
- Fresh parsley, chopped (for garnish)
Instructions
Step 1: Cook the Chicken
In a large Dutch oven or heavy pot, add the chicken, chicken broth, onion, celery, carrots, garlic, bay leaves, salt, pepper, thyme, and poultry seasoning.
Bring to a boil, then reduce heat to low. Cover and simmer for 35–40 minutes until the chicken is cooked through and tender.
Step 2: Shred the Chicken
Remove the chicken from the pot and set aside to cool slightly. Remove and discard bay leaves. Shred the chicken meat, discarding bones and skin. Return shredded chicken to the pot.
Step 3: Make the Dumplings
While the chicken is cooking, prepare the dumplings. In a medium bowl, whisk together flour, baking powder, salt, pepper, and garlic powder.
Cut in the shortening or cold butter using a pastry cutter until crumbly. Stir in cold buttermilk until just combined. The dough will be thick and sticky — do not overmix.
Step 4: Add Cream and Dumplings
Stir heavy cream into the simmering broth. Bring back to a gentle simmer.
Drop dumpling dough by large spoonfuls (about 2–3 tablespoons each) on top of the broth. Do not stir.
Step 5: Cook the Dumplings
Cover the pot and cook for 12–15 minutes until the dumplings are puffed and cooked through. They should look fluffy and set on top.
Add frozen peas (if using) during the last 5 minutes. Taste and adjust seasoning.
Step 6: Serve
Ladle into bowls, making sure to get chicken, vegetables, broth, and dumplings in every serving. Garnish with fresh parsley.
Pro Tips for Perfect Southern Chicken and Dumplings
- Don’t peek too much — Keep the lid on while dumplings cook so they steam properly.
- Thicker broth — For a thicker consistency, mix 2 tablespoons cornstarch with ¼ cup cold broth and stir in at the end.
- Make it easier — Use rotisserie chicken and store-bought broth for a faster weeknight version.
- Dumpling texture — For fluffier dumplings, don’t press them down into the broth.
- Make ahead — Prepare the chicken broth base ahead and add dumplings just before serving.
What to Serve with Southern Chicken and Dumplings
- Classic Southern Buttermilk Biscuits
- Collard Greens with Bacon
- Simple green salad
- Cornbread
Storage & Reheating
- Refrigerator: Store in an airtight container for up to 3 days.
- Freezer: Freeze for up to 2 months (dumplings may soften slightly).
- Reheating: Warm on the stovetop over medium-low heat with a splash of broth or cream to loosen.
Frequently Asked Questions
Can I use boneless chicken breasts?
Yes, but bone-in chicken gives a much richer flavor. Breasts work in a pinch.
Are the dumplings supposed to be fluffy or flat?
This recipe uses the fluffy dropped dumpling style common in many Southern homes. Rolled dumplings are another regional variation.
Can I make this in a slow cooker?
Yes! Cook the chicken base on low for 6–7 hours, then add dumplings on high for the last 45–60 minutes.
This Southern Chicken and Dumplings recipe brings old-fashioned comfort straight to your table. It’s hearty, creamy, and full of love in every bite — the perfect addition to your Southern recipe collection.
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