If you are craving a heartwarming, soul-soothing meal, you can never go wrong with the Old-Fashioned Southern Chicken and Dumplings Recipe. This classic dish brings together tender, slow-cooked chicken, fluffy homemade dumplings, and a rich, savory broth that tastes like a warm hug in a bowl. It’s comfort food at its finest—perfect for family dinners, cozy weekends, or anytime you need a dish that wraps you in nostalgia and love.
Ingredients You’ll Need
Gathering simple, staple ingredients is the key to making this Old-Fashioned Southern Chicken and Dumplings Recipe truly shine. Each component plays a vital role—from the fresh chicken providing rich flavor, to the homemade dumplings giving the dish its signature texture, and the delicate seasoning that ties everything together beautifully.
- Whole young chicken (3 to 4 pounds): The star of the dish, providing tender meat and rich stock.
- Celery (3 ribs, cut into large pieces): Adds aromatic depth to the broth.
- Large onion (quartered): Enhances the broth’s sweet and savory notes.
- Chicken base or bouillon (1 tablespoon): Boosts the chicken flavor for a perfect savory foundation.
- Salt (2 teaspoons): Essential for seasoning, bringing out the full flavors.
- Black pepper (1 teaspoon): Adds a gentle warmth and balance to the dish.
- All-purpose flour (2 cups): For crafting those soft, pillowy dumplings that everyone loves.
- Ice water (3/4 cup): Keeps the dumpling dough tender and easy to work with.
- Cream of chicken soup (1 can, 10.5 ounces): Adds creaminess and depth to the broth.
- Cornstarch (3 tablespoons, optional): Helps thicken the broth for a luscious finish.
How to Make Old-Fashioned Southern Chicken and Dumplings Recipe
Step 1: Prepare the Chicken and Broth
Start by removing the neck and innards from your whole chicken, then place it in a large stockpot with celery, onion, chicken base, salt, and pepper. Cover with about 12 cups of water, just enough to submerge the chicken. Bring the mixture to a gentle boil and let it cook for about an hour. During this slow simmer, the chicken becomes tender enough to fall off the bone, while the broth builds rich flavors from the aromatic veggies and seasoning. This broth is the heart of your dish, so patience here pays off beautifully.
Step 2: Strain the Stock and Prepare Dumplings
Remove the chicken from the pot and set it aside to cool. Strain the broth to remove the onion and celery pieces for a clear, flavorful base. Next, mix the flour with cold water to form your dumpling dough. It will look shaggy at first, but when you knead it briefly, everything comes together into a soft dough. Roll it out until it’s thin, about 1/8 inch, and cut into strips and then small pieces roughly 1 by 2 inches. Let the dumplings rest while you prepare the rest of the dish—this little rest ensures they cook up perfectly tender.
Step 3: Shred the Chicken
Once the chicken is cool enough to handle, remove the meat from the bones and discard the skin and bones. Shred the chicken into bite-sized pieces. This shredded chicken will be folded back into the broth with the dumplings, adding hearty texture and protein to every spoonful.
Step 4: Finish the Broth and Cook the Dumplings
Bring the broth back to medium-high heat, stirring in the cream of chicken soup until fully combined for a creamy texture. Adjust salt and pepper to taste—you might find yourself adding up to an extra tablespoon of salt for the perfect punch. If you prefer a thicker broth, whisk a cornstarch slurry into the pot and bring it to a boil to thicken. Once the broth is ready, drop the dumplings in one by one, stirring gently so they don’t clump. Let them cook for about 5 minutes until tender and floating, then stir in the shredded chicken and heat through.
How to Serve Old-Fashioned Southern Chicken and Dumplings Recipe
Garnishes
A sprinkle of freshly chopped parsley or a few twists of freshly cracked black pepper can brighten this rich dish beautifully. Some like to add a dash of hot sauce or a pat of butter on top to elevate the flavor even more. These garnishes add freshness and a little kick that complements the creamy broth and tender dumplings perfectly.
Side Dishes
This classic comfort food pairs wonderfully with simple, fresh sides like a crisp green salad or steamed greens such as collards or kale. Cornbread or warm buttermilk biscuits are also fantastic choices to soak up any remaining broth, making the meal even more satisfying and complete.
Creative Ways to Present
For a fun twist, serve the Old-Fashioned Southern Chicken and Dumplings Recipe in individual bowls topped with a swirl of cream or a sprinkle of cheddar cheese. Another idea is to ladle it over mashed potatoes or creamy grits for an indulgently southern feel. Presentation can be as cozy or as creative as you like—this dish welcomes all forms of comfort eating.
Make Ahead and Storage
Storing Leftovers
You can store leftovers in an airtight container in the refrigerator for up to 3 days. The flavors actually deepen overnight, making for even better tasting leftovers. Just be sure to cool it fully before refrigeration to maintain freshness.
Freezing
This dish freezes well, but for best texture, freeze the broth and chicken separately from the dumplings if possible. Dumplings can get a bit soft after freezing and thawing. Store in freezer-safe containers or bags for up to 2 months, and thaw overnight in the fridge before reheating.
Reheating
Reheat gently on the stove over medium-low heat, stirring occasionally to prevent sticking. Add a splash of water or broth if the mixture seems too thick. Avoid microwaving at high heat to keep the dumplings tender and chicken moist.
FAQs
Can I use chicken thighs instead of a whole chicken?
Absolutely! Using bone-in, skin-on chicken thighs will still yield a flavorful broth and tender meat, though the cooking time may be a bit shorter. Just adjust accordingly and keep an eye on the broth level.
Is it possible to make gluten-free dumplings?
Yes! Try substituting all-purpose flour with a gluten-free flour blend suitable for baking. Keep in mind the texture might slightly differ but the flavors will remain comforting and delicious.
Can I make the dumpling dough in advance?
You sure can. Prepare the dough and cut the dumplings ahead of time, store them covered in the fridge for up to 24 hours before cooking. This can make meal prep easier when you’re short on time.
What if I don’t have cream of chicken soup? Can I substitute it?
If you don’t have cream of chicken soup, you can make a simple roux with butter, flour, milk, and chicken broth to achieve a creamy texture. It takes a bit more effort but delivers a homemade touch that’s well worth it.
How thick should the dumplings be?
Roll the dumpling dough about 1/8-inch thick. Too thin and they might fall apart, too thick and they can be doughy. This thickness gives you soft, tender dumplings that soak up flavor without overpowering the broth.
Final Thoughts
This Old-Fashioned Southern Chicken and Dumplings Recipe is more than just a meal—it’s a true taste of Southern hospitality and comfort. Once you make it, you’ll understand why it’s a beloved classic passed down through generations. So grab your ingredients, get cozy in the kitchen, and enjoy every warm, delicious bite with those you love. Trust me, this recipe will quickly become a treasured favorite you’ll want to make again and again.
Print
Old-Fashioned Southern Chicken and Dumplings Recipe
- Prep Time: 20 minutes
- Cook Time: 1 hour 30 minutes
- Total Time: 1 hour 50 minutes
- Yield: 5 servings
- Category: Main Dish
- Method: Stovetop
- Cuisine: Southern American
Description
This Old-Fashioned Southern Chicken and Dumplings recipe offers a hearty and comforting homemade meal featuring tender shredded chicken simmered in a flavorful broth with soft, hand-cut dumplings. Simmered slowly on the stovetop, the dish combines classic Southern flavors with simple pantry ingredients to create a satisfying and nostalgic bowl of warmth perfect for any occasion.
Ingredients
Chicken and Broth
- 1 (3 to 4-pound) whole young chicken
- 3 ribs celery (each cut into 3 large pieces)
- 1 large onion (peeled and quartered)
- 1 tablespoon chicken base (like Better Than Bouillon or 3 chicken bouillon cubes)
- 2 teaspoons salt
- 1 teaspoon black pepper
Dumplings
- 2 cups all-purpose flour
- 3/4 cup ice water
Additional Ingredients
- 1 (10.5-ounce) can cream of chicken soup
- 3 tablespoons cornstarch (optional)
Instructions
- Prepare the Chicken Broth: Remove the neck and innards from the chicken and discard. Place the chicken in a large stock pot. Add the celery, onion, chicken base, salt, and pepper. Pour enough water to just cover the chicken, about 12 cups. Bring to a low boil over medium heat and cook for about 1 hour, or until the meat starts to fall off the bone.
- Strain the Broth: Remove the chicken and set aside. Take out the celery and onion using tongs, a strainer, or by pouring the broth through a fine mesh sieve to ensure a clear stock.
- Make the Dumpling Dough: In a medium bowl, combine the flour with cold water. Stir with a fork until the dough becomes shaggy, then work it with your hands until it forms a cohesive ball. Turn onto a floured surface and knead a few times to fully incorporate the flour.
- Roll and Cut Dumplings: Dust the dough with flour on top and underneath and roll it out with a rolling pin to about 1/8-inch thickness. Rotate the dough as you roll to prevent sticking, adding flour as needed. Use a pizza cutter to cut the dough into 1-inch strips, then cut each into 2-inch lengths, forming the dumplings. Let them rest while you prepare the chicken.
- Shred the Chicken: When cool enough, remove all meat from the chicken, shredding it finely. Discard bones and skin, and set the shredded chicken aside.
- Season and Thicken the Broth: Return the broth to medium-high heat. Stir in the cream of chicken soup and mix well. Adjust seasoning by gradually adding salt and pepper to taste. For a thicker broth, whisk cornstarch with 1/4 cup cool water to make a slurry and stir it into the broth, then bring it to a boil until thickened.
- Cook the Dumplings: Bring the broth to a rolling boil. One at a time, gently drop the dumplings into the bubbling broth, making sure they don’t stick together. Stir gently. Cook for about 5 minutes until dumplings are tender and float to the top.
- Add the Chicken: Gently add the shredded chicken back into the pot and stir to combine. Heat through for a few minutes, ensuring the chicken is warmed. Serve hot.
Notes
- Use cold water for the dumpling dough to achieve a tender texture.
- Rolling the dough evenly ensures dumplings cook uniformly.
- The cornstarch slurry is optional but recommended for a thicker broth.
- Season the broth well before adding dumplings to maximize flavor.
- Leftover chicken can be used in this recipe as a time-saving shortcut.
