Southern Homemade Chicken and Dumplings
This Southern Homemade Chicken and Dumplings recipe brings old-fashioned comfort to your table. Tender chicken, fluffy dumplings, and a rich, creamy broth come together in this true Southern classic. A cozy, heartwarming meal perfect for family dinners or lazy Sundays.
Ingredients
- For the Chicken and Broth:
- 1 whole chicken about 3–4 lbs or 4 bone-in chicken thighs
- 8 cups water or chicken stock
- 1 onion chopped
- 2 cloves garlic minced
- 1 bay leaf
- 1 tsp thyme
- Salt and pepper to taste
- For the Dumplings:
- 2 cups all-purpose flour
- 1 tbsp baking powder
- 1 tsp salt
- 3 tbsp butter or shortening
- ¾ cup milk or buttermilk
- Optional Add-Ins:
- 1 cup sliced carrots or celery
- ½ cup peas
- ½ cup cream or evaporated milk for creamy version
Instructions
- Cook the Chicken:
- Place chicken, onion, garlic, thyme, bay leaf, salt, and pepper in a large pot. Add water or stock and simmer until chicken is tender and falling off the bone (about 45–60 minutes). Remove chicken, shred meat, and strain the broth.
- Make the Dumplings:
- In a bowl, mix flour, baking powder, and salt. Cut in butter or shortening until crumbly. Stir in milk until a soft dough forms. Roll out and cut into strips for flat dumplings or drop spoonfuls into the broth for fluffy dumplings.
- Combine and Simmer:
- Return shredded chicken to the pot with strained broth. Bring to a gentle simmer. Drop in dumplings one by one, stirring gently to prevent sticking. Cover and cook for 10–15 minutes without lifting the lid.
- Optional Creamy Finish:
- Stir in cream or evaporated milk for a richer broth. Adjust seasoning with salt and pepper.
- Serve:
- Ladle into bowls, garnish with chopped parsley, and serve warm with biscuits or cornbread.
Notes
- Don’t overmix the dough light mixing makes fluffier dumplings.
- Keep the heat on low after adding dumplings.
- For extra flavor, cook chicken with skin and bones, then remove before serving.
- Add vegetables during simmering for a heartier stew.