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Southern Chicken and Dumplings are true comfort food, made with tender chicken and rolled (flat) dumplings in a rich, savory broth. It’s a homemade Southern classic that’ll warm you up on a chilly night!
Table of Contents
- Why You’ll Love This Old-Fashioned Chicken and Dumpling Recipe
- What Are Flat Dumplings?
- Recipe Ingredients
- How to Make Southern Homemade Chicken and Dumplings with Flat Dumplings
- How Do You Know When Flat Dumplings Are Done?
- Cook’s Notes
- Storing and Reheating
- Can I Freeze This Southern Style Chicken and Dumplings?
- More Comforting Chicken Dinners
- Get the Recipe
Why You’ll Love This Old-Fashioned Chicken and Dumpling Recipe
If you want a true taste of the South, this dish is the way to go. Here’s why you’ll love it:
- Comfort Food: Southern style chicken and dumplings are the epitome of comfort food, with meaty chicken, a luscious broth, and tender flat dumplings.
- Traditional: This nostalgic and traditional dish is perfect for a family dinner that will have everyone going back for seconds. Its tried-and-true flavor can’t be beat.
- Simple Ingredients: Southern chicken and dumplings turns simple, wholesome ingredients like chicken, carrots, and celery into a masterpiece!
- Filling and Hearty: The combination of chicken, dumplings, and broth is a hearty, home-cooked meal that leaves you feeling full and satisfied.
If you are looking for fluffy dumplings, check out this recipe for the best homemade chicken and dumplings! If you are in a rush, try my easy chicken and dumplings made with canned biscuits.
What Are Flat Dumplings?
Flat dumplings (also known as rolled dumplings or slick dumplings) are different from the fluffy, drop-biscuit-like dumplings you might have seen in other recipes. Flat dumplings are rolled out pastry that is cut into big, pie-crust-like strips or squares and simmered in the chicken soup broth.
The finished result is somewhat like an oversized thick noodle that’s tender and bready on the inside. Some people only like fluffy dumplings, while others will only eat flat dumplings. We love them all!
Recipe Ingredients
This recipe uses chicken, aromatic veggies, and a few classic baking items to create a heartwarming bowl of Southern chicken and dumplings that’s pure comfort in every bite. For full detailed directions see the recipe card at the bottom of this post.
For the Soup:
- Chicken: Any chicken pieces you want are fine. I often make chicken and dumplings with bone-in chicken thighs or breasts, or both.
- Carrots: Cut into half-moons.
- Celery: Sliced.
- Onion: A white or yellow onion, peeled and diced.
- Garlic: Just cut the cloves in half, no need to mince or crush.
- Thyme: Fresh thyme is optional, but it adds a wonderful flavor.
- Water
- Vinegar: A little acid brings out the best in chicken soup. I used plain white vinegar, but you could easily substitute lemon juice, apple cider vinegar, or white wine vinegar.
- Bouillon: Use a bit of your favorite chicken bouillon or base (I like Better than Bouillon) to add some extra umami flavor.
- Black Pepper: Freshly ground will give you the best flavor.
- Bay Leaves
- Cornstarch: Optional, for thickening.
For the Flat Dumplings:
- Flour: All-purpose flour, some for the dumplings and more for rolling them out.
- Baking Powder: Make sure to use baking powder, not baking soda!
- Salt
- Shortening: Have your shortening cold. You can use butter instead, but shortening will give your dumplings the best texture.
- Buttermilk: Also cold.
How to Make Southern Homemade Chicken and Dumplings with Flat Dumplings
Southern chicken and dumplings is an easy recipe to make as everything cooks together in one pot, making it simple and quick to clean up!
- Simmer: Combine all of the soup ingredients in a large heavy bottomed pot like a dutch oven. Bring to a simmer and cook for about 30 minutes, until chicken is cooked through.
- Dough: While the soup cooks, combine your dry dumpling ingredients, and cut in the shortening to make a crumbly mixture. Stir in the buttermilk, and knead for 30 seconds.
- Roll: Place the dough on a floured countertop and roll out the dough with a rolling pin to about ¼ inch thickness. Cut the dough into strips, and then into rectangles. Let them air-dry while the soup continues to cook.
- Finish: Shred the chicken and add it back to the soup. Drop the dumplings in and cook them until tender, stirring often. Adjust the seasonings to taste and thicken with cornstarch, if you like.
- Enjoy!
How Do You Know When Flat Dumplings Are Done?
What should a flat dumpling taste and feel like when done? It should be warm, tender, and tasty all the way through. If you bite into one and it feels tough or doughy, then they probably need to simmer a bit more. Pro tip: it’s better to overcook, than undercook, this type of dumplings!
Cook’s Notes
Whether you’re looking for a taste of tradition, a cozy meal on a cold day, or just some good old-fashioned comfort, this old fashioned chicken and dumplings recipe has you covered.
- Veggies: The carrots, onion and onion are optional. They add a ton of flavor, but I understand some people like their chicken and dumplings without vegetables.Feel free to skip them!
- Shortening: If you do not want to use shortening, you can use cold butter. Shortening is what my family used years ago, so I still use it as that is the comforting taste and texture I am looking for!
- Measuring Flour: To ensure your dumplings are not overly dense, properly measure your flour! First, fluff the flour in the bag or canister with a fork. Spoon into the measuring cup and scrape a knife across the top to level the flour. If you scoop directly into a packed bag of flour, you can get too much flour, creating overly dense dumplings.
- Making the Dumplings: It is best to make your dumplings as soon as you begin cooking the soup. Once they are rolled out, they can dry until ready to cook. For cutting the dumplings, I highly recommend using a pizza cutter.
- Save Time: Need dinner ready sooner? Skip cooking the chicken and use a shredded, store bought rotisserie chicken instead. Sauté the veggies till softened, then add the chicken and broth to the pot while you prepare the dumplings.
Storing and Reheating
Store leftover Southern chicken and dumplings in an airtight container in the fridge for up to five days.
You can reheat soup on the stove over medium-low heat until warmed through. Keep in mind that the dumplings will soak up the broth while they’re in the fridge, so you might want to add a little broth or milk before reheating.
Can I Freeze This Southern Style Chicken and Dumplings?
Sadly I don’t recommend freezing Southern chicken and dumplings. The dumplings will soak up too much liquid and will not be the same texture-wise after freezing and thawing. Instead, enjoy this recipe fresh. If necessary, you can cut the ingredient amounts in half to make a smaller batch that’s easier to use up within five days.
More Comforting Chicken Dinners
Olive Garden Chicken Gnocchi Soup
Chicken and Dumplings Casserole
Crockpot Mississippi Chicken
- Crockpot Chicken and Dumplings
- Arroz con Pollo (Mexican Chicken and Rice)
- Instant Pot Chicken and Dumplings
- Easy Crockpot White Chicken Chili
5 from 1 vote
Print Pin Recipe
Yield: 10 servings
Southern Chicken and Dumplings
This Southern Chicken and Dumplings is made completely from scratch for the ultimate comfort food dinner! Made with tender chicken and rolled (flat) dumplings in a rich, savory broth, it will warm you up on a chilly night!
Prep Time30 minutes minutes
Cook Time55 minutes minutes
Total Time1 hour hour 25 minutes minutes
Ingredients
For the Soup:
- 3 pounds chicken, any chicken pieces you want
- 3 medium carrots, cut into half moons
- 3 celery ribs, sliced
- 1 large white or yellow onion, diced
- 3 garlic cloves, halved
- 2 sprigs fresh thyme, optional
- 6 cups water, or chicken broth
- 1 tablespoon white vinegar
- 1 tablespoon chicken bouillon, like better than bouillon
- ½ teaspoon freshly cracked black pepper, plus more for garnish
- 2 bay leaves
- 3 tablespoons cornstarch, optional for thickening
For the Dumplings:
- 2 cups all-purpose flour, plus more for dusting counter
- ½ teaspoon baking powder
- 1 teaspoon salt
- ⅓ cup shortening, cold, or butter
- ¾ cup buttermilk, cold
Instructions
In a large deep heavy bottom pot, like a dutch oven, add the chicken, carrots, celery, onion, garlic, thyme, water, vinegar, bouillon, pepper, and bay leaves. Bring to a simmer over medium-high heat and cook for 30 minutes.
While the soup is cooking, combine the flour, baking powder, and salt in a medium sized bowl. Use a fork and cut in the shortening until small pea sizes remain, then stir in the buttermilk. Mix it all together and knead for 30 seconds.
Dust a flat surface with flour and roll out the dough to about 1/4 inch thickness. (Add extra flour if your dough is sticking while rolling it out.)
Use a knife or pizza cutter to slice the dough into 1” by 2” rectangle pieces (does not need to be exact in size). Let the dough dry while the soup continues to cook.
When the chicken is cooked, remove it from the soup and shred it. Remove the thyme sprigs and discard. Stir the chicken back into the soup.
Bring soup back to a low boil (over medium heat) and drop the dumpling pieces into the soup a few at a time, stirring often so they don’t all stick together. Cook for 15 to 20 minutes, until they are tender and cooked through. Dumplings may start to sink a little to the bottom as they finish cooking as they soak up the broth.
Thicken If Needed: The soup will have thickened while adding the dumplings, however if the broth is too thin for your tastes, combine 3 tablespoons of water and the cornstarch and pour into the broth, gently stirring to combine. Cook for about 5 minutes, until thickened.
Remove from the heat, taste and adjust salt and pepper if needed and serve immediately!
Notes
Veggies: The carrots, onion and onion are optional. They add a ton of flavor, but I understand some people like their chicken and dumplings without vegetables.Feel free to skip them!
Shortening: If you do not want to use shortening, you can use cold butter. Shortening is what my family used years ago, so I still use it as that is the comforting taste and texture I am looking for!
Measuring Flour: To ensure your dumplings are not overly dense, properly measure your flour! First, fluff the flour in the bag or canister with a fork. Spoon into the measuring cup and scrape a knife across the top to level the flour. If you scoop directly into a packed bag of flour, you can get too much flour, creating overly dense dumplings.
Making the Dumplings: It is best to make your dumplings as soon as you begin cooking the soup. Once they are rolled out, they can dry until ready to cook. For cutting the dumplings, I highly recommend using a pizza cutter.
How To Tell When Dumplings Are Done: Dumplings should be soft, tender and not doughy. If you bite into one and it feels tough or doughy, then you need to simmer them more. It’s better to overcook, than undercook, this type of dumplings!
Save Time: Need dinner ready sooner? Skip cooking the chicken and use a shredded, store bought rotisserie chicken instead. Sauté the veggies till softened, then add the chicken and broth to the pot while you prepare the dumplings.
Nutrition
Serving: 1 serving, Calories: 1412kcal, Carbohydrates: 26g, Protein: 4g, Fat: 144g, Saturated Fat: 43g, Polyunsaturated Fat: 31g, Monounsaturated Fat: 64g, Trans Fat: 1g, Cholesterol: 118mg, Sodium: 301mg, Potassium: 141mg, Fiber: 2g, Sugar: 2g, Vitamin A: 3104IU, Vitamin C: 3mg, Calcium: 54mg, Iron: 1mg
Cuisine: American
Category: Chicken
Categories:
- Chicken
- Dinner Ideas
- Fall
- Family Recipes
- Recipes
- Soup
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I'm an avid enthusiast of Southern cuisine, particularly Southern Chicken and Dumplings. Having grown up in the South and being deeply connected to its culinary traditions, I've not only mastered the art of making this classic dish but also explored its various regional variations. My expertise extends beyond just following recipes; I've delved into the cultural and historical aspects that contribute to the richness of Southern cooking.
Now, let's dive into the concepts mentioned in the article:
-
Flat Dumplings:
- Flat dumplings, also known as rolled or slick dumplings, are a distinctive feature of Southern Chicken and Dumplings.
- These dumplings differ from fluffy, drop-biscuit-like ones seen in other recipes. They are essentially rolled-out pastry cut into large strips or squares, resembling pie crust.
- The result is akin to oversized thick noodles, tender and bready on the inside.
-
Recipe Ingredients:
-
For the Soup:
- Chicken: The recipe allows flexibility in choosing chicken pieces, such as bone-in thighs or breasts.
- Aromatic Vegetables: Carrots, celery, onion, and garlic contribute to the rich flavor.
- Thyme: Optional for an additional layer of flavor.
- Water, Vinegar, and Bouillon: Form the base of the savory broth.
- Black Pepper, Bay Leaves, and Cornstarch: Seasonings and thickening agent.
-
For the Flat Dumplings:
- Flour, Baking Powder, Salt: Basic dry ingredients for the dumplings.
- Shortening: Used to achieve the desired texture; butter is an alternative.
- Buttermilk: Adds moisture to the dumpling dough.
-
-
How to Make Southern Homemade Chicken and Dumplings with Flat Dumplings:
- The process involves simmering the soup ingredients together, creating a flavorful broth.
- The dumplings are made by combining dry ingredients, cutting in shortening, adding buttermilk, and rolling out the dough.
- Dumplings are then cut into rectangles and air-dried while the soup continues to cook.
- Shred the cooked chicken, return it to the soup, and drop in the dumplings, stirring until tender.
- Adjust seasoning and thickness with cornstarch if desired.
-
How Do You Know When Flat Dumplings Are Done?
- Flat dumplings should be warm, tender, and tasty throughout.
- If they feel tough or doughy, more simmering is needed. Overcooking is preferable to undercooking.
-
Cook’s Notes:
- The recipe offers variations, such as optional vegetables (carrots, onion, celery) and the choice of shortening or butter for dumplings.
- Properly measuring flour is emphasized to avoid overly dense dumplings.
- Dumplings are best made just before cooking the soup, and a pizza cutter is recommended for cutting.
-
Storing and Reheating:
- Leftovers can be stored in the fridge for up to five days.
- Dumplings may absorb broth, so adding extra broth or milk before reheating is suggested.
-
Freezing:
- Freezing is not recommended as dumplings may change texture after thawing.
-
More Comforting Chicken Dinners:
- The article concludes with links to other comforting chicken recipes, offering a variety for those who appreciate Southern cuisine.
In essence, this Southern Chicken and Dumplings recipe encapsulates the warmth and tradition of Southern comfort food, offering a delightful culinary journey for those seeking a taste of the South.
