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Classic Southern Chicken and Dumplings featuring tender, shredded chicken simmered in a rich, flavorful broth with fluffy, homemade dumplings. This comforting, hearty dish is made from scratch, combining savory herbs, creamy textures, and pillowy dumplings for the ultimate Southern comfort food. Perfect for family dinners or cozy nights in, this dish offers a taste of home with every bite
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Southern Chicken And Dumplings

Whether you’re looking for a comforting meal on a chilly day, a dish to impress guests, or a hearty dinner for the family, Southern Chicken and Dumplings fits the bill. It’s a versatile recipe that can be enjoyed on its own or paired with sides like green peas or a creamy dip for a complete meal experience.
Course Main Course
Keyword Southern Chicken And Dumplings
Prep Time 25 minutes
Cook Time 40 minutes
Total Time 1 hour 5 minutes
Servings 8

Ingredients

For the Chicken

  • 1/2 cup butter divided or salted butter- should have salt
  • 1 large onion finely Chopped
  • 3 celery stalks finely Chopped
  • 5 medium carrots peeled and finely chopped
  • salt and pepper to taste
  • 1/4 cup all-purpose flour
  • 4 cups chicken stock ensure to use a flavorful one or add a chicken bouillon cube to yours for additional flavor
  • 1 rotisserie chicken shredded

For the Dumplings

  • 1 1/2 cups all-purpose flour
  • 1 1/2 teaspoon baking powder
  • 1 teaspoon salt
  • 1/4 teaspoon black pepper
  • 3/4 cup buttermilk
  • 1 large egg
  • 2 1/2 tablespoon butter melted
  • 1/3 cup chopped parsley for garnish

Instructions

For the Chicken

  • Put ¼ cup of butter in a big pot on medium heat until it melts.
  • Add onions, celery, and carrots. Sprinkle some salt and pepper. Cook for about 5-6 minutes until the veggies are a bit soft, then take them out and set aside.
  • Melt the other ¼ cup of butter on medium-low heat. Sprinkle in flour and whisk until it turns golden brown, about 8-12 minutes.
  • Whisk in chicken stock, making sure to get the bits stuck to the bottom of the pan. Turn up the heat to medium and let it get smooth, then bring it to a boil.
  • Put the shredded chicken and the cooked vegetables back into the pot. Let the sauce thicken a bit. Taste it and add salt and pepper as needed.

For the Dumplings

  • In a medium bowl, mix together flour, baking powder, salt, and pepper.
  • Add buttermilk, egg, and melted butter to the dry ingredients. Mix until just combined; the mixture should be thick.
  • Use a spoon to drop spoonfuls of the dough into the pot, keeping them spaced out. They will stay on the surface and not sink. Cover the pot and reduce the heat to low.
  • Let the dumplings cook and puff up without lifting the cover for about 20 minutes. Then, test a dumpling by cutting it in half to make sure the inside is cooked. If it needs more time, cover it again and let it cook a bit longer.
  • Scoop the dumplings into bowls and sprinkle with parsley before serving.
  • Note: To check if the dumplings are done, cut one in half after the 20-minute cooking time to ensure the inside is not raw.