Classic Southern Chicken and Dumplings Recipe

Southern-style Chicken and Dumplings features soft rolled dumplings in a rich, creamy broth with tender pieces of white meat chicken—an inviting, comforting dinner the whole family will enjoy.

A Hearty, Wholesome, Home-Cooked Dinner!

If you love chicken noodle soup, this creamy chicken and dumplings will feel instantly familiar—only heartier and more indulgent. The dish combines a savory broth with rolled dumplings, aromatic vegetables, and shredded chicken for a satisfying, homey meal.

Carrots, celery, and onions build a flavorful base while the dumplings soak up the creamy broth. This is the sort of meal you’ll return to on chilly evenings when you want something filling and comforting.

What You’ll Need

This recipe uses simple pantry staples plus cream and buttermilk for the dumplings. Below is a concise rundown of the main ingredients and their purpose.

For the Soup

• Olive Oil: For sautéing the vegetables; butter or another cooking fat also works.
• Vegetables: Onion, carrots, and celery provide the aromatic base.
• Garlic: Optional, but adds depth and savory flavor.
• Salt and Pepper.
• Chicken: Boneless, skinless breasts are used here; thighs or a mix of dark and white meat are fine.
• Chicken Broth: Use regular, low-sodium, or bone broth according to your preference.
• Herbs: Bay leaves and thyme lend classic flavor.
• Cream: Heavy cream or cooking cream thickens and enriches the broth.
• Flour: All-purpose flour is used to thicken the soup (cornstarch or arrowroot can be alternatives).

For the Dumplings

• Flour: All-purpose flour for dumpling dough and for thickening.
• Baking Powder: Keeps the dumplings light.
• Salt.
• Buttermilk: If you don’t have it, make a substitute with vinegar and whole milk.

Is Biscuit Dough the Same as Dumplings?

Biscuit dough can be used as a shortcut in chicken and dumplings, but it creates drop-style dumplings rather than the flat, rolled dumplings described here. If you use biscuit dough, cut it into bite-sized pieces before dropping them into the simmering soup.

Let’s Make Chicken and Dumplings!

Follow these straightforward steps for a classic homestyle version with rolled dumplings.

• Cook the Vegetables: Heat oil in a large pot or Dutch oven. Add onion, celery, and carrots and cook until tender, about 5–7 minutes. Add garlic, salt, and pepper and cook another minute.
• Add Chicken and Broth: Place chicken breasts over the vegetables, pour in the broth, add bay leaves and thyme, bring to a boil, then reduce heat and simmer until the chicken is cooked through, about 15 minutes.

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• Make the Dumpling Dough: Whisk flour, baking powder, and salt in a bowl. Gradually stir in buttermilk until a soft dough forms. Roll the dough on a floured surface to about 1/4 inch thick and cut into strips roughly 1 inch wide by 2 inches long.

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• Shred the Chicken: Remove the cooked chicken, shred with two forks, then return it to the pot.
• Thicken with Cream and Flour: Whisk the heavy cream and flour together until smooth, add to the soup, and bring to a boil.

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• Cook the Dumplings: Drop the cut dumplings into the boiling soup, reduce heat to low, and simmer uncovered for 10–15 minutes until cooked through.
• Serve: Remove from heat and serve hot.

Is Chicken and Dumplings Supposed to Be Thick or Soupy?

It’s both. The ideal texture is a thick, spoonable broth—almost gravy-like—filled with hearty dumplings. It should still be brothy enough to enjoy with a spoon while coating the dumplings in a rich sauce.

Helpful Tips

Small adjustments can tailor this recipe to your taste. Here are some practical tips and variations.

• Chicken Options: Swap breasts for thighs or use a mix of white and dark meat for more flavor.
• Chicken & Noodles: Replace dumplings with egg noodles if you prefer a chicken and noodles dish.
• Flat vs. Drop Dumplings: Rolled dumplings are flat and absorbent; drop or biscuit-style dumplings are a fluffier alternative.
• Non-Creamy Version: Omit the cream and flour and thicken with cornstarch or leave it as a broth-based soup for a lighter result.

Easy Side Dishes

Serve chicken and dumplings with simple vegetable sides or a fresh salad to balance the richness. Roasted or steamed greens, asparagus, or a crisp salad pair nicely.

• Roasted Vegetables: Brussels sprouts or roasted root vegetables complement the creamy soup.
• Asparagus: Lightly roasted with garlic and a sprinkle of Parmesan.
• Salad: A bright green or tomato-based salad refreshes the plate.

How to Store and Reheat the Leftovers

• Store tightly covered in the refrigerator for up to 5 days. Reheat until piping hot.
• Reheat gently on the stove over medium heat, stirring occasionally. The microwave works for single servings.

Will Chicken and Dumplings Freeze Well?

• Yes. Cool completely, then freeze in airtight containers or bags for up to three months.
• Thaw in the refrigerator before reheating for best texture and food safety.