Southern Style Chicken and Dumplings

There are certain recipes that don’t just fill your belly—they fill a space in your heart, too. The kind that bring a rush of memories with every bite, like flipping through an old photo album where you can almost hear the voices and laughter from years gone by. That’s exactly what Southern-style chicken and dumplings is for me. It’s more than just a meal; it’s a warm embrace from the past, wrapped up in tender dumplings and a rich, velvety gravy that tastes like home.

Now, I’ve had my fair share of chicken and dumplings over the years, but let me tell you—none could hold a candle to Nanny’s famous version. It wasn’t just the food (though Lord knows, that woman could cook); it was the experience. Christmas Eve at Nanny’s house wasn’t just a gathering; it was an event. The kind of thing you planned your whole holiday around, where the kitchen smelled like butter and simmering broth, and the table groaned under the weight of everyone’s favorite dishes.

In my husband’s family, it was tradition to serve tamales and chili on Christmas Eve, a nod to the Tex-Mex flavors that run deep in this state. But if you ask anyone in the family, they’ll tell you straight—Nanny’s chicken and dumplings were the real star of the show.

Every year, like clockwork, folks would casually hover near the stove, pretending to “help” but really just angling for a chance to be first in line. The smart ones knew better than to stray too far, because once she started ladling out that thick, homemade southern chicken stew, there were no guarantees. If you hesitated, you might just find yourself scraping the bottom of the Dutch oven, wondering where it all went.

And let me tell you—nobody made dumplings like Nanny. They weren’t those biscuit-y, puffed-up clouds some folks call dumplings. No, hers were the rolled kind, cut into long strips with a pastry cutter and dusted with just enough flour to thicken the boiling broth into something that could only be described as pure comfort in a bowl. They had the perfect texture—tender, yet slightly chewy—soaking up every bit of that rich gravy without falling apart.

She never measured a thing, of course. Just a handful of this, a pinch of that, and somehow, it always turned out perfect. I used to watch her work, rolling out the dough with the same easy rhythm she used to tell stories—about raising a house full of kids with more love than money, about the time she played a full game of baseball in the front yard with the grandkids, about the friends and neighbors who always showed up uninvited but never left hungry.

That’s what I miss the most. Not just the food, but the way her kitchen felt like the heart of the world—warm, welcoming, full of stories and people who loved each other, even if they argued over who got the last dumpling.

Now that Nanny’s gone, we do our best to keep the tradition alive. I roll out my dumplings just like she did. And every time that boiling broth starts to thicken into that creamy, stick-to-your-ribs goodness, I swear, I can almost hear her voice—giving me pointers, telling me not to overwork the dough, reminding me that food is love, and love is meant to be shared.

So if you’re looking for real-deal Southern comfort food, the kind that brings folks to the table and keeps them coming back for more, you’re in the right place. Pull up a chair, grab a bowl, and let’s make a pot of old-fashioned chicken and dumplings—the kind that warms you up from the inside out and makes you feel like you’re home.

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Why You’ll Love This Recipe

• Rich & Flavorful – Made with southern homemade chicken and a boiling broth that simmers to perfection.
• Perfectly Tender Dumplings – These long strips of dough soak up the flavors without falling apart.
• A Family Favorite – Whether it’s Sunday dinner or a cozy weeknight meal, this is one dish everyone loves.
• Great for Leftovers – If you have leftover chicken, this is a perfect way to use it.

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A Tale of Two Dumplings

In the South, there’s more than one type of dumpling—and every family has their favorite.

• Drop Dumplings – These are spooned straight into the boiling broth, puffing up into light, pillowy clouds.
• Rolled Dumplings (Flat Dumplings) – Made from a simple dumpling recipe, rolled out with a wooden spoon, and cut into long strips or squares before being dropped into the pot. They hold their shape, creating a texture similar to chicken pot pie.

This homemade southern chicken recipe sticks to rolled dumplings—because that’s how my family has always done it.

What You’ll Need

Equipment

• Large pot or Dutch oven – Perfect for simmering the boiling broth.
• Cutting board & sharp knife – For prepping veggies and chicken.
• Rolling pin – Essential for rolling out dumpling dough.
• Pastry cutter or pizza cutter – Helps create long strips of dumplings.
• Wooden spoon – Because no Southern kitchen is complete without one!

Ingredients (Without Amounts)

For the Broth:

• Whole chicken, Split Chicken Breasts, or skinless chicken breasts – Either works, but a whole chicken or split chicken breasts gives the broth a richer flavor.
• Water – The base of the broth.
• Onion, garlic, carrots, celery – These add depth to the broth.
• Bay leaves & poultry seasoning – Essential for that old-fashioned chicken flavor.
• Kosher salt, black pepper, nutmeg – Simple seasonings that bring everything together.

For the Dumplings:

• All-purpose flour – The base for the dough.
• Cold butter – Helps create tender dumplings.
• Baking powder – Adds just a touch of lift.
• Kosher salt & black pepper – For seasoning.
• Reserved chicken broth – Adds extra flavor to the dumpling dough.

For the Soup:

• Chicken broth – The heart of the dish.
• Diced onion, carrots, celery – Classic aromatics for a rich gravy.
• Minced garlic – Adds depth.
• Kosher salt, black pepper, nutmeg – Perfectly season the broth.
• Cooked chicken – Leftover chicken works perfectly!
• Whole milk & heavy cream – For a creamy, luxurious texture.

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How to Make Southern-Style Chicken & Dumplings

Step 1: Make the Broth

• Simmer the chicken – In a large pot or Dutch oven, add the whole chicken or skinless chicken breasts, water, onion, carrots, celery, garlic, and seasonings. Bring to a boiling broth, then reduce the heat to medium-high heat. Let simmer for 45 minutes until the chicken is fall-apart tender.
• Strain the broth – Remove the chicken and set it aside. Strain the broth into a clean pot, discarding the solids.

Step 2: Make the Dumplings

• Mix the dry ingredients – In a medium bowl, whisk together flour, baking powder, salt, and black pepper.
• Cut in the butter – Use a pastry cutter or fork to mix until the texture resembles coarse crumbs.
• Add the broth – Stir in the reserved chicken broth until a soft dough forms.
• Roll & cut – On a floured surface, roll out the dough to about ¼-inch thickness. Cut into long strips with a pastry cutter or pizza cutter.

Step 3: Cook the Dumplings & Finish the Soup

Finish with cream & chicken – Stir in the whole milk, heavy cream, and leftover chicken. Simmer for another 5 minutes.

Boil the broth – Bring the strained broth back to a rolling boil.

Add the vegetables – Stir in the diced onion, celery, and garlic, then reduce to a low boil for 10 minutes. 

Drop in dumplings – Add them one at a time, letting them sink before adding more. Cover and cook at a medium boil for 20 minutes.

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Chef Secrets & Pro Tips

1. Unlocking the Richest Flavor

• Use a Whole Chicken for the Best Broth – While skinless chicken breasts work for convenience, nothing beats the deep, homemade flavor you get from simmering a whole chicken. The bones, skin, and dark meat add richness that store-bought stock just can’t match. Split chicken breasts work well too and I use them often.
• Roast the Bones for Extra Depth – If you want to take it up a notch, roast the chicken bones at 425°F for 30 minutes before adding them to the pot. This creates a bold, savory broth with deeper flavor.
• Don’t Skimp on the Simmer – The longer your broth simmers (within reason), the better the flavor. Aim for at least 45 minutes for the best results.

2. The Secret to Tender Dumplings

• Keep the Dough Cold – Just like making biscuits, cold butter and minimal handling keep the dumplings light and tender. If the dough starts getting warm, pop it in the fridge for 10 minutes before rolling it out.
• Dust Dumplings in Flour Before Cooking – This trick thickens the broth naturally as they cook, creating that rich gravy-like consistency without needing cornstarch or a slurry.
• Cut Dumplings into Long Strips – A pastry cutter or pizza cutter makes this easy. Strips hold their shape better than squares and have a chewy, satisfying bite.

3. Common Mistakes & How to Fix Them

• Dumplings Falling Apart? – The broth might not be at a rolling boil when you drop them in. Make sure it’s bubbling before adding dumplings, then reduce to medium-high heat for a steady simmer.
• Broth Too Thin? – If your soup isn’t thick enough after the dumplings cook, stir in a little slurry of flour and water (or just let the dumplings simmer longer).
• Dumplings Too Tough? – Overworking the dough is the culprit. Handle it lightly and only knead until it comes together.

4. Ingredient Selection & Balancing Flavor

• Heavy Cream vs. Whole Milk – Want a richer, creamier broth? Use heavy cream or half and half instead of whole milk. For a lighter version, you can even swap in evaporated milk.
• A Touch of Nutmeg – It’s my Grandma Zett's secret, and I stand by it—just a pinch of nutmeg brings out warmth in the broth without making it taste “spiced.”
• Season in Layers – Salt and pepper should be added at every stage: when making the broth, when cooking the vegetables, and after adding the dumplings. This builds depth and balance instead of a one-note salty taste at the end.

5. Perfecting the Texture & Presentation

• Use a Dutch Oven or Large Pot for Even Cooking – A large stock pot or Dutch oven distributes heat evenly, ensuring the dumplings cook through without sticking.
• Don’t Overcrowd the Pot – If you add too many dumplings at once, they can clump together. Drop them in one at a time, stirring gently.
• Let It Rest Before Serving – The flavors continue to meld if you let the dish sit for 5-10 minutes before ladling it into bowls. It also thickens up beautifully as it rests!

Serving Suggestions

• Buttery Southern Cornbread – Perfect for soaking up that rich gravy.
• Garlic Green Beans – A simple, fresh contrast to the creamy dish.
• Simple Garden Salad – Serve this alongside for a simple Southern meal.

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Storage & Reheating Tips

• Refrigerate – Store in an airtight container for up to 3 days.
• Freeze – Freeze in portions for up to 3 months.
• Reheat – Warm on the stove over medium-high heat, adding a splash of broth or water if needed.

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Let’s Keep This Southern Tradition Alive!

What’s your family’s favorite dumpling recipe? Do you prefer drop dumplings or long strips? Let me know in the comments! And if you loved this homemade southern chicken recipe, subscribe to my newsletter for more Southern comfort food favorites!

Southern Classics You’ll Crave Again and Again

There’s just something about Southern cooking that keeps folks coming back for more. It’s not just about the food—it’s about the memories, the stories, and the way a good meal can bring people together. From crispy, golden fried chicken to rich, buttery grits topped with shrimp, these Southern favorites are the kind of dishes that make you close your eyes and savor every bite. If you loved these homemade chicken and dumplings, here are a few more Southern comfort foods to add to your table.