There is something about a big pot of chicken and dumplings bubbling on the stove that makes the whole house feel warmer. The broth turns silky and rich, the chicken falls apart into tender shreds, and the flat buttermilk dumplings soak up all that savory flavor until they are soft, plump, and just a little chewy. Every spoonful smells of butter, thyme, and slow-simmered chicken.
This is the dish I reach for when the weather turns cold, when someone in the family is feeling under the weather, or when I simply want a dinner that feels like a hug. It is made from pantry staples, it feeds a crowd, and it tastes even better the next day, which makes it perfect for busy weeknights and lazy Sunday suppers alike.
SaveIf you grew up in the South, you probably have a memory of a grandmother rolling dumpling dough on a floured counter and dropping strips into a steaming pot. This version keeps that old-fashioned method but adds a few easy tricks, like a quick roux and a splash of cream, so you get that comforting, thick broth every single time, even if it is your very first batch.
Southern Chicken and Dumplings
Ingredients
Chicken and Broth
Rolled Buttermilk Dumplings
Instructions
- Simmer the chicken
Place the chicken pieces in a large Dutch oven and pour in the chicken broth. Add the bay leaves, dried thyme, and 1 teaspoon of the kosher salt. Bring the pot to a boil over medium-high heat, then lower the heat to keep a gentle simmer. Partially cover and cook for 35 to 40 minutes, until the thickest piece of chicken reaches 165°F on an instant-read thermometer.
- Shred the chicken and save the broth
Transfer the chicken to a cutting board and let it cool for about 10 minutes. Remove and discard the bay leaves, then pour the broth into a large bowl or pitcher and skim off some of the fat from the top. When the chicken is cool enough to handle, pull off and discard the skin and bones, and shred the meat into bite-size pieces with two forks.
- Mix the dumpling dough
While the chicken cools, whisk the 2 cups of flour, baking powder, and 1 teaspoon of kosher salt together in a medium bowl. Add the cold cubed butter and cut it in with a pastry cutter or your fingertips until the mixture looks like coarse crumbs with a few pea-size pieces. Pour in the cold buttermilk and stir with a fork just until a shaggy dough forms.
- Roll and cut the dumplings
Turn the dough out onto a well-floured counter and knead it gently 3 or 4 times until it holds together. Roll it out to about 1/8 inch thick, dusting with flour as needed so it does not stick. Use a pizza cutter or sharp knife to cut the dough into strips about 1 inch wide and 2 inches long. Lay them on a floured baking sheet and let them rest while you build the broth.
- Sauté the vegetables
Set the empty Dutch oven back over medium heat and melt the 3 tablespoons of butter. Add the onion, carrots, and celery and cook, stirring often, for 6 to 7 minutes, until the onion is soft and translucent. Stir in the garlic and cook for 1 more minute, just until fragrant.
- Thicken the broth
Sprinkle the 1/3 cup of flour over the vegetables and stir constantly for 1 to 2 minutes to cook out the raw flour taste. Slowly pour in the reserved broth about 1 cup at a time, whisking well after each addition so no lumps form. Season with the black pepper and the remaining 1/2 teaspoon of salt, then simmer for 10 minutes, until the carrots are just tender and the broth has thickened slightly.
- Cook the dumplings
Keep the broth at a steady, gentle simmer, not a rolling boil. Drop the dumpling strips in one at a time, spreading them around the pot so they do not clump together. Give the pot a gentle stir with a wooden spoon, cover with the lid, and simmer for 15 to 18 minutes, stirring carefully once or twice, until the dumplings are puffed and cooked through with no raw dough in the center.
- Add the chicken and cream
Gently stir the shredded chicken and the heavy cream into the pot, taking care not to break up the dumplings. Simmer uncovered for 3 to 5 minutes, until the chicken is heated through and the broth is creamy and thick enough to coat the back of a spoon. Taste and add more salt or pepper if needed.
- Rest and serve
Take the pot off the heat and let it rest for 5 minutes; the broth will thicken a little more as it stands. Ladle the chicken and dumplings into warm bowls and sprinkle each serving with chopped fresh parsley.
Substitutions and variations
- Use a store-bought rotisserie chicken and skip the first simmer, adding 4 cups of shredded meat at the end and using plain chicken broth for the base.
- If you do not have buttermilk, stir 2 teaspoons of lemon juice into 3/4 cup of whole milk and let it sit for 5 minutes before using.
- Swap the heavy cream for whole milk or half-and-half for a lighter broth, or leave it out entirely for a clear, old-fashioned style.
- For drop dumplings instead of rolled, add an extra 2 tablespoons of buttermilk to the dough and spoon heaping tablespoons straight into the simmering pot.
Chloe's tips
- Bone-in, skin-on chicken gives the broth much more body and flavor than boneless pieces, so it is worth the extra few minutes of shredding.
- Keep the butter and buttermilk cold until the moment you mix the dough; cold fat makes lighter, more tender dumplings.
- Roll the dough thin, because the dumplings will puff to about double their thickness as they cook.
- Avoid stirring vigorously once the dumplings are in the pot, or they can tear and turn the broth gummy.
- If the broth gets too thick, loosen it with a splash of warm chicken broth or water before serving.
How to store it
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Reheat gently in a saucepan over medium-low heat, adding a splash of broth or milk, since the dumplings keep absorbing liquid as they sit.
- You can freeze the cooked chicken and broth for up to 3 months, but the dumplings are best made fresh because they can turn mushy after freezing.
- To make ahead, cook and shred the chicken and refrigerate it in its broth up to 2 days before finishing the recipe.
Serving suggestions
This hearty bowl is a meal on its own, but a few simple sides make it feel like a true Southern supper.
- Buttery skillet cornbread or warm biscuits for soaking up the broth
- Slow-simmered green beans or collard greens
- A crisp green salad with a tangy vinaigrette
- Sweet iced tea and a slice of pecan pie for dessert
Frequently asked questions
Why are my dumplings gummy or doughy in the middle?
Gummy dumplings usually mean they were rolled too thick or the pot was not kept at a steady simmer. Roll the dough to about 1/8 inch, keep the lid on while they cook, and cut one open after 15 minutes to make sure the center is fluffy and cooked through.
Can I use boneless chicken breasts?
Yes. Simmer about 2 1/2 pounds of boneless chicken for 20 to 25 minutes, until it reaches 165°F. The broth will be a little lighter in flavor, so you may want to add an extra pinch of thyme and salt.
Can I make this with canned biscuit dough?
You can. Flatten each refrigerated biscuit, cut it into strips, and drop the pieces into the simmering broth just like the homemade dumplings. They cook in about 12 to 15 minutes and make a great shortcut on busy nights.
How do I keep the broth from getting too thick overnight?
The dumplings release starch and soak up broth as they sit, so leftovers will always be thicker. Simply stir in a little warm broth or milk when reheating until it reaches the consistency you like.
Let's get cooking!
Once you make Southern chicken and dumplings from scratch, it is sure to become a treasured family favorite. Roll up your sleeves, flour the counter, and enjoy the cozy rhythm of cutting those dumplings while the broth simmers away. Gather your people around the table, pass the cornbread, and savor a bowl of pure comfort that tastes like home.
