When chilly autumn evenings settle in, nothing soothes the soul quite like a steaming, generous bowl of this Easy Homemade Southern Chicken and Dumplings. Succulent, tender pulled chicken breast and melt-in-your-mouth rolled buttermilk dumplings swim in a deeply savory, golden velvety broth infused with sweet carrots, aromatic celery, and earthy herbs. Made from scratch with simple pantry staples, it delivers pure nostalgic Southern comfort that warms you from the inside out.
Authentic Southern chicken and dumplings relies on rolled, flat dumplings rather than puffy drop biscuits. Rolling cold buttermilk dough thinly and slicing it into rustic rectangles creates a velvety, pasta-like bite that cooks directly in the simmering chicken broth. As the dumplings simmer, the dusting of flour on their surface naturally thickens the golden stock into a luscious, gravy-like consistency without ever needing heavy cornstarch slurries.
Why You’ll Love This Recipe
- Authentic From-Scratch Flavor: Made with wholesome ingredients—fresh aromatics, real butter, tangy buttermilk, and tender poultry—no canned soup shortcuts required.
- Silky, Pillowy Dumpling Texture: Rolled buttermilk dough produces tender, melt-in-your-mouth dumplings that never turn gummy or heavy.
- Pure Comfort Food Magic: Packed with 36g of lean protein and wholesome veggies in every hearty bowl to satisfy the biggest appetites.
- Budget-Friendly Family Meal: Transforms simple pantry flour, butter, and chicken into a lavish six-serving dinner for a fraction of restaurant costs.
Key Ingredients & Smart Swaps
- Chicken: Boneless skinless chicken breasts or thighs poach directly in the broth until fall-apart tender. For an ultra-fast weeknight shortcut, substitute shredded meat from a store-bought rotisserie chicken.
- Cold Buttermilk: Real cultured buttermilk adds delicate acidity that activates the baking powder, keeping the rolled dumplings tender, light, and flaky.
- Cold Butter: Cutting cold butter into the dumpling flour creates tiny fat pockets that steam during cooking, ensuring a pillowy texture.
- Aromatic Mirepoix: Diced sweet yellow onions, sliced carrots, and crisp celery build a fragrant, savory flavor foundation reminiscent of heirloom slow-simmered stocks.
- Herbs & Seasonings: Poultry seasoning, dried thyme, dried bay leaves, and freshly cracked black pepper impart warm homestyle depth to the golden broth.
Step-by-Step Cooking Walkthrough
1. Sauté Aromatics: Melt butter in a large Dutch oven. Sauté onions, carrots, and celery for 6 to 8 minutes until softened. Stir in minced garlic and seasonings until fragrant.
2. Poach & Shred Chicken: Pour in broth and add raw chicken breasts. Cover and simmer gently for 20 minutes until cooked through. Transfer chicken to a board and shred into bite-sized pieces.
3. Roll & Cut Dumplings: Whisk flour, baking powder, and salt. Cut in cold butter, then stir in buttermilk to form a soft dough. Roll out to 1/8-inch thickness on a floured surface and slice into 1.5×2-inch rectangles.
4. Simmer & Assemble: Bring broth to a gentle boil. Drop dumplings in one by one. Cover and simmer on low for 15 minutes. Stir shredded chicken and cream back in, season to taste, and serve hot.
3 Chef Secrets for Perfect Results
1. Don’t Shake Off the Rolling Flour: The extra dusting of flour that clings to the cut dumplings is your best friend! As the dumplings cook, this flour disperses into the broth and emulsifies into a silky, luscious gravy consistency.
2. Handle the Dough with a Light Touch: Overworking the dumpling dough develops excess gluten, resulting in dense, chewy dough balls. Mix just until combined and roll gently with minimal kneading.
3. Keep the Lid On While Dumplings Cook: Trapped steam cooks the tops of the dumplings evenly while the simmering broth cooks the bottoms. Avoid lifting the lid during the first 12 minutes of dumpling cooking.
What to Serve With Southern Chicken and Dumplings
- Warm Breads: Freshly baked skillet honey cornbread, warm buttermilk biscuits, or flaky dinner rolls.
- Crisp Green Sides: A fresh garden salad with lemon-herb vinaigrette, steamed green beans, or roasted garlic broccoli to balance the rich stew.
- Beverages: Chilled Southern sweet iced tea, sparkling apple cider, or a crisp dry white wine such as Pinot Grigio.
Storage, Freezing & Reheating Instructions
- Refrigeration: Allow leftover chicken and dumplings to cool, then store in an airtight container in the refrigerator for up to 4 days. The dumplings will absorb broth as they sit.
- Gentle Reheating: Reheat in a saucepan over medium-low heat. Stir in a splash of chicken broth or milk to loosen the gravy to your desired consistency until steaming hot.
- Freezing: Freezing fully cooked dumplings is not recommended as cooked dough turns mushy upon thawing. However, you can freeze unbaked cut dumplings on a baking sheet, bag them, and drop frozen dumplings directly into hot broth when ready!
Easy Homemade Southern Chicken and Dumplings
Ingredients
Method
- Sauté aromatics: In a large 6-quart Dutch oven or heavy soup pot, melt 3 tablespoons of butter over medium heat. Add the diced onion, celery, and sliced carrots. Cook for 6 to 8 minutes until vegetables begin to soften. Add minced garlic, poultry seasoning, thyme, bay leaves, salt, and black pepper; cook for 1 minute until fragrant.
- Simmer chicken & broth: Pour in the 6 cups of chicken broth and nestle the raw chicken breasts into the liquid. Bring to a gentle boil over medium-high heat, then reduce heat to low, cover, and simmer for 20 minutes until the chicken reaches an internal temperature of 165°F (74°C) and is fork-tender.
- Shred chicken: Remove the cooked chicken from the pot onto a cutting board. Using two forks, shred the meat into generous bite-sized chunks. Keep the pot simmering on low.
- Make the dumpling dough: In a large bowl, whisk together 2 cups of flour, baking powder, and 1/2 teaspoon salt. Add cold cubed butter and cut in using a pastry blender or fingers until the mixture resembles coarse meal. Pour in the cold buttermilk, stirring with a fork just until a soft, shaggy dough forms (do not overwork).
- Roll and cut dumplings: Generously flour a clean counter or pastry mat. Turn the dough out, gently knead 3 to 4 times into a smooth disc, and roll out with a floured rolling pin to about 1/8-inch thickness. Using a pizza cutter or sharp knife, slice the dough into 1.5×2-inch rectangular strips. Dust lightly with flour so they don’t stick.
- Drop dumplings and cook: Bring the Dutch oven broth to a steady low boil. Drop the dumplings one by one into the bubbling liquid, gently submerging them with a wooden spoon. The excess flour on the dumplings will naturally thicken the soup into a rich velvety gravy. Reduce heat to low, cover tightly with the lid, and cook undisturbed for 15 to 18 minutes until dumplings are puffed and cooked through.
- Assemble and serve: Stir the shredded chicken and optional heavy cream back into the pot. Simmer gently for 2 to 3 minutes until warmed through. Discard bay leaves. Season with additional salt and plenty of cracked black pepper. Ladle into warm bowls and garnish with chopped fresh parsley!
Nutrition
Tried this recipe?
Let us know how it was!Frequently Asked Questions
What is the difference between rolled and drop dumplings?
Rolled dumplings (Southern style) are rolled thin and sliced into flat strips, yielding a dense, silky, noodle-like chew. Drop dumplings are dropped directly by the spoonful, baking into fluffy, puffy biscuit-like balls.
Can I use rotisserie chicken to save time?
Yes, absolutely! Sauté the aromatics in butter, add broth, and bring to a simmer. Drop the dumplings as directed, then stir in 3 cups of shredded rotisserie chicken during the final 3 minutes of cooking.
Why is my chicken and dumplings broth too thin?
If your broth hasn’t thickened sufficiently after the dumplings cook, simply simmer uncovered for 3 to 5 extra minutes, or whisk 1 tablespoon of flour with 2 tablespoons of cold water and stir it in.
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