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Southern Style Chicken and Dumplings from Scratch

Close-up of a white bowl filled with creamy chicken and dumpling soup, topped with shredded chicken.
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Make classic, comforting Southern Style Chicken and Dumplings using this recipe for tender chicken and soft, fluffy rolled dumplings in a rich, savory broth. This is the best homemade chicken and dumplings you will make.

Ingredients

Scale
  • 2 pounds bone-in, skin-on chicken pieces (thighs and breasts work well)
  • 8 cups water
  • 1 large yellow onion, quartered
  • 2 carrots, roughly chopped
  • 2 celery stalks, roughly chopped
  • 1 teaspoon salt
  • 1/2 teaspoon black peppercorns
  • 1 bay leaf
  • 2 cups all-purpose flour (for dumplings)
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt (for dumplings)
  • 1/2 cup cold milk
  • 1/4 cup cold unsalted butter, cut into small pieces
  • 1/4 cup reserved chicken broth (for dumpling dough)
  • 1/2 cup heavy cream (or half-and-half)
  • 1/4 cup all-purpose flour (for thickening)
  • 1/4 cup cold water (for slurry)
  • 1/2 cup frozen peas (optional)
  • Salt and pepper to taste

Instructions

  1. Place the chicken, water, onion, carrots, celery, 1 teaspoon salt, peppercorns, and bay leaf in a large pot or Dutch oven. Bring to a boil, then reduce heat, cover, and simmer for 45 minutes, or until the chicken is very tender.
  2. Remove the chicken from the pot and set it aside to cool. Strain the broth through a fine-mesh sieve into a clean bowl, discarding the solids. You should have about 6 cups of broth. Return the broth to the pot.
  3. Once the chicken is cool enough to handle, remove the skin and bones and shred the meat into bite-sized pieces. Set the shredded chicken aside.
  4. Prepare the dumplings: In a medium bowl, whisk together the 2 cups of flour, baking powder, and 1/2 teaspoon salt. Cut in the cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs.
  5. Stir in the cold milk and 1/4 cup reserved broth until just combined to form a shaggy dough. Do not overmix.
  6. On a lightly floured surface, roll the dough out thinly, about 1/8 inch thick. Cut the dough into small squares or strips (these are the flat dumplings).
  7. Bring the strained broth back to a gentle simmer over medium heat. Whisk the 1/4 cup flour with 1/4 cup cold water to create a slurry. Whisk the slurry into the simmering broth, stirring constantly until the broth thickens slightly.
  8. Stir in the heavy cream and the shredded chicken. Taste and adjust salt and pepper.
  9. Drop the rolled dumpling pieces one by one into the gently simmering broth. Do not overcrowd the pot; work in batches if necessary.
  10. Cover the pot and cook the dumplings for 10 to 12 minutes without lifting the lid. This allows them to steam and become fluffy.
  11. Stir in the frozen peas, if using, and cook for 2 more minutes until heated through. Serve immediately for the best texture.

Notes

  • For the softest dumplings, avoid peeking while they steam on the stovetop.
  • If you prefer a thicker stew consistency, use 1/3 cup flour for the slurry instead of 1/4 cup.
  • You can substitute store-bought rotisserie chicken for the initial poaching step to save time on this easy family chicken recipe.

Nutrition

Find it online: https://blissbatter.com/chicken-and-dumpling-best-homemade-recipe/