Recipe
There’s nothing quite like a bowl of homemade chicken and dumplings to wrap you in comfort—this recipe is the kind of meal that turns an ordinary weeknight into something special.
What makes it stand out? Tender, juicy chicken simmered in a rich, savory broth, paired with fluffy, pillowy dumplings that melt in your mouth.
No shortcuts here—just real ingredients and a foolproof method that delivers soul-warming flavor every time. Whether it’s nostalgia or pure craving driving you, one bite of this cozy classic will have you hooked.
And the best part? It’s easier to make than you think. Let’s get cooking.
Ingredients
The secret to the best chicken and dumplings lies in balancing rich, savory broth with tender dumplings—start with quality ingredients and don’t cut corners on flavor. Here’s what you’ll need:
For the Broth:
- Chicken thighs (bone-in, skin-on) – The fat and collagen create a richer broth than breasts. (No thighs? Use drumsticks, but avoid boneless—it’ll lack depth.)
- Yellow onion, carrots, celery – The holy trinity for flavor. Rough chops are fine—they’ll simmer down.
- Garlic (3 cloves, smashed) – Non-negotiable. It adds a backbone of savoriness.
- Bay leaves & thyme – Dried works, but fresh thyme elevates it.
- Chicken stock (4 cups) – Homemade is ideal, but low-sodium store-bought in a pinch.
For the Dumplings:
- All-purpose flour – Don’t sub with gluten-free here; the texture won’t hold.
- Baking powder – Freshness matters! Test it with hot water—if it bubbles, you’re good.
- Buttermilk – Tangy and tenderizes the dough. Swap with whole milk + 1 tbsp vinegar (let sit 5 mins).
- Salt & black pepper – Season aggressively—dumplings should taste good raw.
Little Wins:
- Fresh parsley – Tossed in at the end for brightness.
- Heavy cream (¼ cup) – Stirred into the broth for silkiness (optional but luxurious).
Pro tip: *Undermix the dumpling dough—lumps are okay! Overworking makes them tough.*
How to Make the Best Authentic Southern Chicken Dumplings
[Prep the chicken]: Start by seasoning your chicken generously with salt and pepper. This step guarantees the meat is flavorful throughout. If using a whole chicken, cut it into manageable pieces to speed up cooking.
✔ Pro Tip: Use bone-in, skin-on chicken for richer broth. Remove the skin after cooking if you prefer less fat.
[Simmer the chicken]: Place the chicken in a large pot and cover it with water or broth. Add aromatics like onion, garlic, and bay leaves for depth of flavor. Bring to a boil, then reduce to a simmer and cook until the chicken is tender, about 45 minutes to an hour.
✔ Watch-Out Warnings: Skim off any foam or impurities that rise to the surface during simmering for a clearer broth.
[Make the dumpling dough]: While the chicken cooks, prepare the dumpling dough. Combine flour, baking powder, salt, and a bit of butter or shortening. Gradually add milk or buttermilk, mixing until just combined. Overmixing will make the dumplings tough.
✔ Pro Tip: Let the dough rest for 10 minutes—it makes rolling and cutting easier.
[Shred the chicken]: Once the chicken is cooked, remove it from the pot and let it cool slightly. Shred the meat into bite-sized pieces, discarding bones and skin if desired. Set aside.
✔ Time-Saving Trick: Use two forks for quick and easy shredding.
[Thicken the broth]: Return the broth to a boil and thicken it with a slurry of flour and water or milk. This creates a creamy base for the dumplings to float in.
✔ Why Behind the Steps: Adding a slurry verifies the broth clings to the dumplings, enhancing every bite.
[Drop the dumplings]: Scoop spoonfuls of the dough and drop them gently into the boiling broth. Keep them spaced apart to prevent sticking. Cover the pot and let the dumplings cook for about 15 minutes.
✔ Visual Cue: Dumplings are done when they’re puffy and no longer doughy in the center.
[Combine and serve]: Add the shredded chicken back to the pot, stirring gently to combine. Let everything simmer together for a few minutes to meld the flavors.
✔ Flexibility: Adjust seasoning with salt and pepper to taste. If the broth is too thick, thin it with a bit of water or broth.
[Garnish and enjoy]: Serve hot, garnished with fresh parsley or chives for a pop of color and freshness.
✔ Pro Tip: Pair with a side of cornbread or a simple green salad for a complete meal.
Nutrition
Chicken and dumplings is a hearty dish with a balance of protein, carbs, and fats. Below is a breakdown of its nutritional content per serving.
| Nutrient | Amount per Serving |
|---|---|
| Calories | 450 |
| Total Fat | 18g |
| Saturated Fat | 6g |
| Cholesterol | 85mg |
| Sodium | 900mg |
| Total Carbohydrate | 40g |
| Dietary Fiber | 3g |
| Sugars | 4g |
| Protein | 25g |
Chef Tips
While making chicken and dumplings, I’ve found that keeping the broth at a gentle simmer guarantees tender dumplings without falling apart.
Don’t overwork the dough—mix just until combined for fluffy dumplings. I always use rotisserie chicken for convenience and flavor.
Taste and adjust seasoning before adding dumplings. Letting the dish rest for 10 minutes after cooking helps flavors meld and prevents overcooking.
Frequently Asked Questions
Can I Use Store-Bought Dumplings Instead?
I’d say you can use store-bought dumplings if you’re short on time—they won’t taste quite as good as homemade, but they’ll still work. Just drop them in near the end so they don’t overcook.
How Do I Store Leftovers Properly?
I’ll store leftovers in an airtight container and refrigerate them for up to three days. If I need to freeze it, I’ll use a freezer-safe container and keep it for up to three months.
Can I Make This Recipe in a Slow Cooker?
I can make this recipe in a slow cooker. I’ll cook the chicken on low for 6-7 hours or high for 3-4 hours, shred it, then add dumplings in the last 30 minutes to cook through. It’s simple and delicious.
What Can I Substitute for Buttermilk?
I’d use plain yogurt thinned with milk or mix 1 tbsp lemon juice or vinegar with 1 cup milk and let it sit for 5 minutes. Either works if you don’t have buttermilk on hand.
Is This Recipe Freezer-Friendly?
I’m answering your freezer question. Yes, it’s freezer-friendly, but I’d freeze the soup and dumplings separately. Thaw both overnight in the fridge, then reheat gently, adding the dumplings last to keep them fluffy and tender.
