When it comes to comfort food that wraps you in a warm hug, nothing quite compares to Southern-Style Chicken and Dumplings. This dish has a way of bringing people together, evoking memories of family gatherings and Sunday dinners where love was served in every spoonful. Growing up in the Texas, this creamy chicken soup with tender dumplings was a staple in our home, and it's a recipe that has stood the test of time.
In my husband’s family, Christmas Eve wouldn’t be complete without the Texas tradition of tamales and chili—but let’s be real, it’s Nanny’s famous chicken and dumplings that everyone eagerly awaits. The whole clan brings their favorite dishes, but Nanny’s chicken and dumplings are the undeniable star of the spread. If you’re not at the front of the line when they’re served, you might just miss out. While every family has their own spin on this classic, today I’m sharing the old-fashioned chicken and dumplings recipe that’s closest to my heart.
A Tale of Two Dumplings
Southern-Style Chicken and Dumplings is a dish with as many variations as there are Southern grandmothers. In my family, we rolled out the dough for dumplings, while my husband’s family took a slightly different approach. They make a basic biscuit dough, roll it out, and drop chunks into the bubbling chicken broth. These drop dumplings puff up into big, pillowy clouds, creating the most tender dumplings you can imagine.
On the other hand, my family’s version—my personal favorite—is more like a thick noodle. The dough is rolled thin, cut into strips or squares, and then dropped into the broth. These dumplings stay flatter and have a wonderful, slightly chewy texture.
Whether you prefer biscuit-style or noodle-like dumplings, you can’t go wrong with this easy chicken and dumpling recipe. And for those looking for a shortcut, cooked rotisserie chicken works like a charm, delivering tender perfection every time.
What You'll Need
Before we get cooking, let's gather our ingredients and equipment. Here’s what you’ll need to make the best chicken and dumplings:
Ingredients:
- Whole chicken or skinless chicken breasts/thighs (for a lighter version)
- Fresh chicken or cooked rotisserie chicken (if you're in a hurry)
- Chicken stock (homemade or store-bought)
- Onions
- Garlic
- Carrots
- Celery
- Salt and black pepper
- Ground nutmeg (my secret grandmother's ingredient)
- Bay leaf or bay leaves
- Poultry seasoning
- All-purpose flour
- Cold butter
- Baking powder
- Whole milk
- Heavy cream
How to Make Southern-Style Chicken and Dumplings
Let’s dive into this savory broth of Southern goodness and make some dumpling soup that’ll have everyone asking for seconds.
- Make the Broth: Start by preparing the base of your soup-like dish. If you’re using a whole chicken or skinless chicken breasts, place them in a large pot and cover with cold water. Add onions, garlic, carrots, celery, salt, black pepper, nutmeg, and a bay leaf or two. This flavorful chicken mixture will simmer on medium heat for about 45 minutes, or until the chicken is fall-off-the-bone tender.
- Prep the Dumplings: While your chicken is simmering away, it’s time to make the dumplings. In a medium bowl, combine all-purpose flour, baking powder, salt, and pepper. Cut in cold butter until the flour mixture resembles coarse crumbs. Stir in cooled chicken stock and whole milk until the dough forms a firm ball. On a floured surface, roll out the dough to about ¼ inch thickness, then use a pizza cutter to slice it into strips or squares. Dust the dumplings with extra flour to keep them from sticking together.
- Finish the Soup: Once the chicken is tender, remove it from the pot and let it cool slightly. Strain the broth, discarding the vegetables and bay leaves, then return the broth to the pot. Bring it to a rolling boil. This is where the magic happens—drop the dumplings in one at a time, letting them sink into the rich gravy. Lower the heat to medium-high, cover, and let the dumplings cook for about 20 minutes. The flour on the dumplings will thicken the broth into a creamy chicken soup.
- Cube the Chicken: While the dumplings are cooking, cube the chicken into bite-sized pieces. Stir the chopped chicken back into the pot, along with some heavy cream for extra richness. Season to taste with salt, pepper, and a dash more poultry seasoning if desired.
- Serve: Ladle this old-fashioned chicken and dumpling soup into bowls, and watch as your family digs in with gusto. It’s the ultimate family favorite—comfort food at its finest.
True Chef Secrets
- Roasting the Chicken Bones: If you have the time, roast the chicken bones before making the broth. This extra step caramelizes the bones and adds an incredible depth of flavor that elevates your broth to the next level.
- Don’t Overwork the Dough: When making the dumplings, be careful not to overmix the dough. Overworking it will result in tough dumplings. The goal is tender dumplings that melt in your mouth.
- Full Rolling Boil: Ensure your broth is at a full rolling boil before dropping in the dumplings. This helps them cook evenly and prevents them from becoming chewy.
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Serving Suggestions
Southern-Style Chicken and Dumplings is a hearty dish that pairs beautifully with simple sides. Here are a few ideas to round out your meal:
- Green Beans: Lightly sautéed green beans with a touch of garlic and a squeeze of lemon add a fresh, bright contrast to the richness of the soup.
- Cornbread: A slice of warm, buttery cornbread is perfect for soaking up every last drop of that savory broth.
- Simple Salad: A crisp, refreshing salad with a light vinaigrette helps balance the creamy richness of the dish.
Commonly Asked Questions
Can I make this recipe with easy crock pot chicken?
Yes, you can! Prepare the broth in your slow cooker by adding the chicken, vegetables, and seasonings, and cooking on low for 6-8 hours. Then, transfer the broth to a pot to cook the dumplings as described.
What’s the best chicken to use for this recipe?
A whole chicken will give you the richest flavor, but skinless chicken breasts or thighs work well too. For convenience, you can also use cooked rotisserie chicken.
Can I freeze leftover chicken and dumplings?
Absolutely! Let the dish cool completely, then transfer to airtight containers. It will keep in the freezer for up to three months. Thaw overnight in the fridge before reheating.
What makes the broth creamy?
Adding heavy cream at the end of cooking gives the broth its creamy texture. For an even richer flavor, you can substitute whole milk with more heavy cream.
Storing and Reheating Tips
- Storing: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. The flavors only get better as they meld together!
- Reheating: To reheat, place the soup in a saucepan and warm over medium heat, stirring occasionally. If the broth has thickened too much, add a splash of chicken stock or milk to loosen it up.
- Freezing: For longer storage, freeze the soup in individual portions. When reheating from frozen, thaw overnight in the fridge before warming up on the stove.
Whether you're making this for a special family gathering or a cozy weeknight dinner, this dumpling recipe is sure to become a beloved staple in your kitchen. Enjoy!
More Comforting Soup Recipes
- Classic Beef Stew
- Creamy Tomato Basil Soup
- Classic Clam Chowder
- Savory Lasagna Soup
- Grandma's Chicken Noodle Soup
Equipment Used:
-
Staub 7-qt Dutch Oven
-
All-Clad 8-quart Stock Pot Copper Core
-
French Rolling Pin
-
Pizza Cutter
-
Chinois Fine Strainer
-
Mixing Bowl Set
Southern Style Chicken and Dumplings
Equipment
- Chinois or strainer
- Pizza Cutter optional
Ingredients
- 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 washed & cut into large chunks
- 2 Bay Leaves
- 2 teaspoons Poultry Seasoning
- 1 teaspoon Kosher 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
Instructions
- For the Broth: Place chicken in a large soup pot and cover with water.
- Add onion, carrots, celery, garlic, salt, pepper, bay leaves, poultry seasoning, and nutmeg.
- Cook over medium heat for about 45 minutes or until chicken is very tender.
- Remove chicken to a platter and set aside to cool.
- Meanwhile, bring chicken broth to a boil, then lower heat and reduce the broth to about 10 cups.
- When chicken is cool enough to handle, chop into bite sized pieces; set aside.
- For the dumplings: In a medium bowl, combine the flour, baking powder, salt and pepper; whisk to combine.
- Stir in cooled chicken broth and continue to blend until the dough forms a ball.
- On a heavily floured work surface, roll out dough to about ¼ inch thickness.
- Using a pizza cutter or sharp knife, cut the dumplings into 1 ½ to 2 inch squares.
- 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.
- Finish the soup: Bring the finished broth to a rolling boil.
- Add remaining chopped vegetables and reduce to a low boil for 10 minutes.
- Bring broth back to a rolling boil and drop the dumplings in one at a time, letting them sink into the broth.
- 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.)
- 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.)
- Stir in the cooked chicken and season with salt and pepper to taste.
- Serve immediately.
I isn’t see that i neede dhalf and half until I started cooking. Can I use milk instead?
Yes, milk is fine.
Hi, making this right now…
If I make my own broth from the chicken bones, I make that FIRST, then strain, then use JUST the liquid from it to then “start over” with the chicken meat now in the pot?
If you’re using bone-in chicken, just boil until chicken is tender. Remove from pot and let cool. Remove chicken from the bones; discard bones. Use the remaining broth for the recipe and the cooked chicken.
When is the best time to add all the vegetables that were diced for the “Finished Soup”?
I did make the dumplings and add them to the soup – I’m not sure why they didn’t rise or fluff up.
I’m sorry about that. I updated the recipe just now to clarify. This is a southern style dumpling that doesn’t rise. If you’re looking for a puffy biscuit-like dumpling, try this recipe: https://jennifercooks.com/chicken-and-dumplings/
Would you recommend making this as a make-ahead meal to put in the freezer?
You could freeze this and reheat later. Sometimes soups like this will separate a bit in the freezer, but usually with some stirring after reheating it will come back together. To freeze, just cool and freeze in freezer bags or freezer containers. Thaw and reheat when ready to serve.