This Southern Homemade Chicken and Dumplings recipe is comfort food at its finest. Juicy chicken and tender vegetables simmer away in a rich and creamy broth with fluffy homemade dumplings. It just doesn’t get any better than this!
Old Fashioned Chicken and Dumplings
This recipe has similar flavors to my Instant Pot Chicken Noodle Soup, but the thicker gravy like broth and fluffy homemade drop dumplings take center stage in this recipe and turn a soup into a classic southern favorite.
If this is the first time you’ve made your own dumplings from scratch, don’t be intimidated. This recipe is very easy and incredibly tasty. Best of all it’s made the good ole fashioned way; just like grandma used to do.
If you’re looking for an authentic, from-scratch chicken and dumplings recipe, you’ve come to the right place! The only thing missing from this meal is a spoon and a warm piece of buttered Cornbread!
Why We Love This Recipe
Hearty and comforting: This recipe adds hearty vegetables that make this dish so filling and satisfying; nothing can beat it on a cold winter night (though we make it all throughout the year). There’s just something extra special about homemade chicken and dumplings. They’re truly like a warm hug in a bowl.
Scratch recipe: Making homemade old fashion chicken and dumplings sounds like you have to go to a lot of trouble. But with this recipe, you take a few fresh ingredients, mix them with a few pantry staples and before you know it, you have a piping hot pot of scratch-dumplings ready to be served.
One pot meal: Who doesn’t love a one-pot meal! This recipe cooks the chicken and the creamy soup all in one pot, making clean up super easy.
What’s Needed to Make Easy Southern Chicken and Dumplings
For the Soup:
- 2 lbs chicken, chopped into small pieces
- 1 onion
- 3 medium carrots
- 2 stalks celery
- 3 cloves garlic, minced
- 2 teaspoons salt
- 1/2 tsp black pepper
- 2 Tbsp olive oil
- 6 cups chicken broth (you can also use chicken stock)
- 2 tsp dried thyme
- 2 Tbsp butter
- 1/4 cup all-purpose flour
- 1 cup frozen peas
- fresh parsley
For the Dumplings:
- 2 cups all-purpose flour
- 4 Tbsp butter, melted
- 1 Tbsp baking powder
- 1 tsp salt
- 1 cup heavy cream
How to Make Easy Chicken and Dumplings
To Make the Broth
1. Chop vegetables
2. In a large pot or large dutch oven with a lid, place olive oil and turn heat to medium.
3. Sear chicken in batches than set aside.
4. Add the onion, celery, and carrot to the pot and saute for about 5 minutes.
5. Add garlic and cook until fragrant. Add flour, stir to coat veggies and cook until lightly browned. Then add Thyme.
6. Add chicken broth and stir to incorporate the flour and broth. Bring to a boil. Add chicken back to the pot of boiling broth. Let simmer uncovered for about 10 minutes to allow the soup to thicken.
To Make the Homemade Dumplings
1. In a large bowl, combine flour, baking powder and salt.
2. Add the melted butter and cream to the dry ingredients and mix until completely incorporated.
3. Once the soup is thickened, add the frozen peas. Stir.
4. Drop dumpling dough 1 tablespoon at a time into the simmering soup over medium heat. Cover and cook for 17 minutes.
5. Very important-do not open the lid until after the 17 minutes! The dumplings will steam with the cover on the pot.
6. Once the dumplings are cooked, serve hot and with fresh parsley for garnish
Store leftovers in the fridge in an airtight container for up to a few days.
Tips for the Best Chicken and Dumplings
- What kind of broth is best: You can always make your own chicken broth, but there are really great brands you can buy ready made in the grocery store. I prefer to use an organic broth if I can find it. You can also chicken bone broth. Bone broth is much more nutrient dense than regular broth and it has a great flavor.
- Milk verses cream: There are a lot of recipes out there that use whole milk to make dough. While that is perfectly acceptable, heavy cream makes richer dumplings because it adds more fat to the dough.
- Freezing chicken and dumplings: Soups that are thicken with flour typically do not freeze well. If this recipe makes too big of a batch, just make half the recipe. Cut all the ingredients in half but follow the rest of the instructions as listed.
- Give them room: Dumplings will expand in size a good bit as they start to cook. Make sure you are using a large enough pot. As you drop the dough into the simmering broth, alternate the side of the pot you drop them in. You may have to gently push them aside as new ones are dropped in.
- Dry dough: Once you have the dumpling ingredients combined, if the dough appears too dry, add more heavy cream, a tablespoon at a time, until the dough comes together.
How Can I Thicken the Dumpling Broth?
If you end up adding too much broth and the soup seems too thin, or if you prefer the broth to be more like gravy, you can make a slurry to help thicken it. Add about 2 tablespoons of flour or cornstarch to a small bowl and stir in enough cold water or cold milk to form a thin paste with no lumps. Stir it really well until it is smooth.
Slowly add the slurry back to the dumplings pot stirring well until it is totally dissolved. Give it several minutes, before you add anymore. It should not take more than 3-4 tablespoons to thicken a big pot of dumplings.
Type of Dumplings
One of the biggest debates between southern cooks, when it comes to homemade chicken and dumplings, is what type of dumplings are the best. They are four main types of dumplings. Most of the time the type we think are “the best” ends up being the type we grew up eating. They’re all delicious but use slightly different techniques to make.
- Drop dumplings – This is the type dumpling used in this recipe. You just mix up the ingredients, scoop out the dough and drop into the soup to be cooked. They’re a light and fluffy dumpling, but thicker than rolled dumplings.
- Rolled dumplings – These dumplings are the kind they serve at Cracker Barrel. They’re a flat, dense dumpling that are uniformed in shape. You mix all the ingredients up then, using a rolling pin, roll dough onto a floured surface or cutting board. Sprinkle out a little extra flour on the top of the dough to keep them from sticking as you roll. Using a sharp knife or pizza cutter, slice the dumplings into pieces slightly smaller than the size dumpling you want to end up with. They’ll increase in size when dropped into the hot broth.
- Noodle-like dumplings – These are delicate tender and flat dumplings mostly used in wonton soup or soups that will not require a lot stirring. They resemble a thick noodle sort of like an egg-noodle. Some people like them in this recipe because they almost dissolve into the broth.
- Biscuit-style dumplings – These dumplings make a good short cut. You basically use canned biscuits as dumplings. You can either roll them out on a floured surface and cut them up like rolled dumplings or you can just cut into quarters and drop into the soup like drop dumplings.
Good dumplings should be soft and tender. To make sure you don’t end up with gummy or tough dumplings, be careful not to overwork the dough.
You’ll stir everything together just until the wet and dry ingredients are combined, and you don’t see any pockets of extra flour. If the dough looks lumpy, that is perfectly okay.
Any kind of chicken works well. It really all boils down to personal preference. You can leave the chicken in chunks, or you can use shredded chicken.
You can boil and shred a whole chicken, use chicken breasts, or even use leftover rotisserie chicken if you need a short-cut. If you enjoy dark meat, you can use chicken thighs also.
More Comfort Food Recipes
Southern Homemade Chicken and Dumplings
Ingredients
- 1 onion
- 3 medium carrots
- 2 stalks celery
- 3 cloves garlic minced
- 2 lbs chicken chopped into small pieces
- 2 teaspoons salt
- 1/2 tsp pepper
- 2 TBL olive oil
- 6 cups Chicken broth
- 2 tsp dried thyme
- 2 TBL Butter
- 1/4 cup flour
- 1 cup frozen peas
- Fresh parsley
- Dumplings
- 2 cups flour
- 4 TBL butter melted
- 1 TBL baking powder
- 1 tsp salt
- 1 cup heavy cream
Instructions
- Chop vegetables
- In a large soup pot with a lid, place olive oil and heat .
- Sear chicken in batches than set aside.
- Add the onion, celery and carrot to the pot and saute for about 5 minutes.
- Add garlic and cook until fragrant. Add flour, stir to coat veggies and cook until lightly browned. Then add Thyme.
- Add chicken broth and stir to incorporate the flour and broth. Bring to a boil and add chicken back to the pot. Let simmer uncovered for about 10 minutes to allow the soup to thicken.
- Make the dumplings. In a medium bowl, combine the flour, baking powder and salt.
- Add the melted butter and cream and mix until completely incorporated.
- Once the soup is thickened, ad the frozen peas. Stir.
- Drop dumplings 1 tablespoon at a time into the simmering soup. Cover and cook for 17 minutes.
- Very important-do not open the lid until after the 17 minutes! The dumplings will steam with the cover on the pot.
- Once the dumplings are cooked, serve hot and with fresh parsley for garnish.
Did You Make This Recipe?
Don’t forget to share it with me on @thebalancingmom and follow on Tiktok @balancingmotherhood and Pinterest @thebalancingmom for more!
What's For Dinner?
Find a recipe for dinner tonight! Get our Top 10 Most Popular recipes ebook sent right to your email.
Leave a Review!