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Southern Homemade Chicken And Dumplings Recipe

Southern homemade chicken and dumplings is a comforting, hearty dish with tender shredded chicken in a rich, flavorful broth and soft, homemade dumplings. The chicken simmers to perfection, creating a deep, savory stock, while the dumplings add a delicate, doughy texture that soaks up the delicious flavors.
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Prep Time 30 minutes
Cook Time 1 hour 20 minutes
Total Time 1 hour 50 minutes
Course Main Course
Cuisine south american
Servings 5 people
Calories 647 kcal

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.