Southern Homemade Chicken and Dumplings is a dish that feels like a warm embrace, evoking the kind of comfort you might find while road-tripping through the heart of Alabama. The creamy broth, tender chicken, and pillowy dumplings combine to create an irresistible comfort food classic with roots deeply embedded in Southern kitchens.
This recipe celebrates slow-cooked goodness with a touch of culinary finesse, making it perfect for any occasion—whether it’s a family dinner or a quiet evening. For a delightful pairing, serve this Southern comfort with a No Knead Dutch Oven Bread and a Greek Zucchini Salad.
The refreshing crispness of the zucchini salad balances the richness of the chicken and dumplings, while the smoky, smooth flavors of the cocktail bring an adventurous twist to the meal. This combination is as harmonious as a well-played tune, drawing on global flavors to elevate the traditional Southern dish.
Why You’ll Be Hooked!
- I’ve spent years perfecting my chicken and dumplings, and every batch is a nostalgic reminder of home.
- It fits perfectly into my busy lifestyle—comfort food made easy, with minimal prep and maximum flavor.
- Over time, I’ve discovered how a dash of garlic elevates the dish, adding a new layer of depth without overpowering it.
- The combination with the Greek Zucchini Salad has become my go-to way to freshen up the meal, offering balance and brightness.
- This recipe is a guaranteed crowd-pleaser—people just can’t resist that creamy, cozy texture!
It also tastes great when paired with a Whiskey and Coke Cocktail.
Southern Homemade Chicken And Dumplings Recipe
Equipment
- Large stockpot
- Tongs
- Fine mesh sieve or strainer
- Medium mixing bowl
- Rolling pin
- Pizza Cutter
Ingredients
- 3 ribs celery each cut into 3 large pieces
- 3 tbsp cornstarch optional
- 1 can cream of chicken soup
- 2 all-purpose flour
- 2 tsp salt
- ¾ cup ice water
- 1 tsp black pepper
- 1 tbsp chicken base
- 1 large onion
Instructions
- Remove the neck and innards from the chicken and discard.
- Place the chicken in a large stockpot with celery, onion, chicken base, salt, and pepper.
- Add enough water to cover the chicken, about 12 cups.
- Bring to a low boil over medium heat and cook for an hour or until the meat falls off the bone.
- Take the chicken out of the stock and set it aside.
- Remove the celery and onion using tongs, a strainer, or a fine mesh sieve.
- For the dumplings, place the flour in a medium bowl, add cold water, and mix with a fork until the dough becomes shaggy.
- Use your hands to bring the dough together, then transfer it onto a floured surface.
- Knead a few times to combine, then roll it out to about 1/8-inch thick.
- Turn the dough periodically to prevent sticking, adding more flour if needed.
- Use a pizza cutter to slice into 1-inch strips, then cut into 2-inch lengths.
- Let the dumplings rest.
- Once the chicken is cool, remove the meat from the bones, discard the skin, and shred the meat and set it aside.
- Return the stock to medium-high heat, add cream of chicken soup, and whisk to combine.
- Adjust the seasoning with additional salt and pepper as needed.
- If a thicker broth is preferred, whisk 3 tablespoons of cornstarch with 1/4 cup of cool water and stir it into the stock.
- Bring to a boil to thicken.
- Increase the heat until the broth reaches a rolling boil.
- Drop the dumplings in one at a time, ensuring they don’t pile on top of each other, then gently stir.
- Let them cook for about 5 minutes until tender and floating.
- Add the shredded chicken back to the pot, stir gently, and cook just long enough to warm the meat through.
- Serve hot and enjoy.
Notes
- Use bone-in chicken for a richer broth, as the bones release extra flavor and collagen.
- Adjust dumpling thickness to personal preference; thinner dumplings will be more delicate, while thicker ones will have a chewier bite.
| Nutrition | Value |
| Calories | 647kcal |
| Carbohydrates | 51g |
| Fibre | 1g |
| Fat | 30g |
| Protein | 40g |
| Cholesterol | 99g |
Tips To Ease Your Job!
- Prep Dumplings in Advance – Make and cut the dumplings ahead of time. Store them in the fridge on a floured baking sheet until ready to cook.
- Enhance Flavor with Bouillon – If your broth tastes bland, dissolve a bouillon cube or add an extra chicken base to intensify the flavor.
- Use a Stand Mixer for Dough – Instead of mixing by hand, use a stand mixer with a dough hook to speed up the dumpling-making process.
- Freeze Extra Stock – If making a large batch, freeze some homemade chicken stock for future use in soups or stews.
- Keep the Dough Floured – Lightly flour the dumplings before adding them to the broth to prevent them from sticking together.
