Southern-Style Chicken and Dumplings

There’s something about a bowl of Southern Chicken and Dumplings that feels like a warm hug on a chilly day. This dish is the ultimate comfort food—rich, hearty, and filled with the kind of flavors that instantly take you back to Sunday suppers at grandma’s house. The tender chicken, pillowy dumplings, and velvety broth create a meal that soothes the soul and satisfies the appetite.
What makes this dish so special? It’s the slow-simmered chicken broth, infused with herbs and vegetables, creating a deep, savory flavor that’s both nourishing and delicious. Chicken broth isn’t just tasty—it’s packed with benefits, too. It’s loaded with collagen and minerals that support joint health, aid digestion, and even give your skin a boost. Plus, the steam from a bowl of hot chicken and dumplings can work wonders when you’re feeling under the weather.
This recipe is perfect for when you need a little extra comfort—whether it’s a cozy night in, a family gathering, or just one of those days when only classic Southern cooking will do. It’s a reminder that the best meals aren’t just about feeding the body, but also nourishing the heart. So grab a spoon and dig in—every bite of these homemade dumplings and savory chicken broth is like a taste of home.

Southern-Style Chicken and Dumplings

Debbie

Fluffy dumplings floating in a rich, homemade chicken broth—this dish is a staple in Southern country kitchens. Each spoonful is packed with creamy goodness, tender chicken, and melt-in-your-mouth dumplings. One bite and you’ll see why this is the ultimate Southern comfort food.

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Prep Time 14 minutes mins

Cook Time 1 hour hr

Calories

Ingredients

  

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• Ingredients:
• For the Chicken and Broth
• 1 whole chicken about 4 lbs, cut into pieces
• 8 cups chicken broth
• 2 cups water
• 1 onion chopped
• 2 cloves garlic minced
• 2 carrots diced
• 2 celery stalks diced
• 1 bay leaf
• 1 teaspoon salt
• ½ teaspoon black pepper
• ½ teaspoon poultry seasoning
• For the Dumplings
• 2 cups all-purpose flour
• 1 tablespoon baking powder
• 1 teaspoon salt
• 3 tablespoons butter cubed
• ¾ cup buttermilk
• To Finish
• ½ cup heavy cream optional for creamier broth
• 2 tablespoons fresh parsley chopped

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Instructions

 

Instructions:

• Prepare the Chicken and Broth:
• In a large pot or Dutch oven, add the chicken pieces, broth, water, onion, garlic, carrots, celery, bay leaf, salt, pepper, and poultry seasoning.
• Bring to a boil, then reduce heat and let simmer for about 45 minutes, until the chicken is tender and cooked through.
• Remove the chicken from the pot and set aside to cool. Discard bay leaf.
• Shred the Chicken:
• Once cool enough to handle, remove the skin and bones from the chicken and shred the meat. Set aside.

Make the Dumplings:

• In a mixing bowl, whisk together the flour, baking powder, and salt.
• Cut in the butter using a fork or pastry cutter until the mixture resembles coarse crumbs.
• Stir in the buttermilk until just combined. Do not overmix.

Cook the Dumplings:

• Bring the broth back to a gentle simmer. Drop spoonfuls of the dumpling dough into the broth, making sure not to overcrowd the pot.
• Cover and let the dumplings cook for about 15 minutes, until they are fluffy and cooked through.
• Finish the Dish:
• Stir in the shredded chicken and heavy cream (if using). Let simmer for another 5 minutes to heat through.
• Sprinkle with fresh parsley before serving.
• Prep Time: 15 minutes
• Cook Time: 1 hour
• Total Time: 1 hour 15 minutes
• Servings: 6

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