Southern Style Chicken and Dumplings
Serves: 10 to 12 servings
  • Homemade Chicken Broth:
  • 6 split chicken breasts
  • 4 quarts water
  • 1 onion, quartered
  • 2 carrots, cut into large chunks
  • 1 head garlic, cut in half
  • 2 stalks celery cut into large chunks
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • ¼ teaspoon ground nutmeg
  • For the Dumplings:
  • 2 cups flour
  • 2 tablespoons cold butter, cubed
  • ½ tsp. baking powder
  • 1 cup reserved chicken broth, cooled
  • ½ teaspoon kosher salt
  • ¼ teaspoon black pepper
  • For the Finished Soup:
  • 10 to 12 cups chicken broth (reserve 1 cup for dumplings)
  • 1 cup onion, diced
  • 1 cup carrots, diced
  • 1 cup celery, diced
  • 1 clove garlic, minced
  • ½ teaspoons kosher salt, to taste
  • ½ teaspoon black pepper, to taste
  • ¼ teaspoon ground nutmeg
  • 4 to 6 cups cooked chicken, coarsely chopped
  • 2 cups half and half
  1. For the Broth: Place chicken in a large soup pot and cover with water.
  2. Add onion, carrots, celery, garlic, salt, pepper, and nutmeg.
  3. Cook over medium heat for about 45 minutes or until chicken is very tender.
  4. Remove chicken to a platter and set aside to cool.
  5. Meanwhile, bring chicken broth to a boil, then lower heat and reduce the broth to about 10 cups.
  6. When chicken is cool enough to handle, chop into bite sized pieces; set aside.
  7. For the dumplings: In a medium bowl, combine the flour, baking powder, salt and pepper; whisk to combine.
  8. Cut the butter into the flour mixture with a fork or pastry blender and mix until crumbly.
  9. Stir in cooled chicken broth and continue to blend until the dough forms a ball.
  10. On a heavily floured work surface, roll out dough to about ¼ inch thickness.
  11. Using a pizza cutter or sharp knife, cut the dumplings into 1 ½ to 2 inch squares.
  12. Place dumplings on a floured plate and generously dust the tops of the dumplings with flour while piling them onto the plate to prevent sticking.
  13. Finish the soup: Bring the finished broth to a rolling boil.
  14. Drop the dumplings in one at a time, letting them sink into the broth.
  15. Reduce heat to medium-high and cover with a tight fitting lid and cook the dumplings at a medium boil for about 20 minutes. (The soup should have thickened slightly into a thin “gravy” with the additional flour on the dumplings.)
  16. After dumplings have cooked, stir in the half and half; heat to a low boil and continue to cook for an additional 5 minutes. (If soup is too thin, make a slurry by whisking together 4 tablespoons flour with 4 tablespoons water until smooth – stir in slurry a little at a time until the soup thickens to the desired consistency. Cook for 1 to 2 minutes after adding.)
  17. Stir in the cooked chicken and season with salt and pepper to taste.
  18. Serve immediately.
Nutrition Information
Serving size: 1/12th Calories: 363 Fat: 13.8 Saturated fat: 6.1 Unsaturated fat: 7.7 Trans fat: 0 Carbohydrates: 26.6 Sugar: 2.9 Sodium: 1281 Fiber: 2 Protein: 31.3 Cholesterol: 87
Recipe by Jennifer Cooks at