Southern Chicken and Dumplings
Nothing says comfort quite like a steaming bowl of Southern Chicken and Dumplings — tender shreds of chicken, soft flat dumplings, and a rich, savory broth that tastes like it simmered in grandma’s kitchen all afternoon.
This version leans into that Cracker Barrel-style nostalgia: no vegetables getting in the way, no fluffy biscuit dumplings — just silky broth, hearty chicken, and those classic rolled dumplings that hold their shape and soak up all the flavor.
It’s the kind of recipe you make when someone needs warming up, cheering up, or just a good old-fashioned Southern supper. The best part? It’s made with pantry staples — flour, butter, milk, broth, and chicken — so you can pull it together without a grocery run.
What You Need for Old-Fashioned Chicken & Dumplings
- Chicken breasts or thighs – Boneless, skinless works great, and thighs stay extra tender.
- Chicken broth – Low-sodium so you can season it yourself.
- Flour, baking powder, salt – Simple ingredients that make the classic flat dumplings.
- Butter and milk – Add richness and tenderness to the dough.
- Poultry seasoning or thyme (optional) – A little Southern depth if you like.
- Cornstarch slurry – Only if you want the broth thicker and more gravy-like.
How to Make Southern Chicken and Dumplings
STEP 1: Add the chicken and 6 cups of chicken broth to a large Dutch oven or heavy pot. Bring it up to a boil, then reduce the heat to a gentle simmer, cover, and cook for 20–25 minutes until the chicken is cooked through and tender enough to shred. Remove the chicken from the pot, shred it with two forks, and set it aside. Leave the broth in the pot — this is what you’ll cook the dumplings in.
STEP 2: In a mixing bowl, whisk together the flour, baking powder, and salt. Stir in the melted butter and milk until a soft dough comes together. Don’t beat it or knead it like bread — the less you work it, the more tender the dumplings will be. If you like extra flavor, you can whisk a pinch of poultry seasoning or garlic powder into the dry ingredients.
STEP 3: Lightly flour your work surface and roll the dumpling dough out to about ¼ inch thick. Using a knife or pizza cutter, slice the dough into 1-inch strips or little squares, just like classic Southern dumplings. Lay them aside and let them rest for 5–10 minutes — this helps them hold together in the hot broth.
STEP 4: Bring the reserved broth back to a low boil. Drop the dumplings in one at a time, stirring very gently as you go so they don’t clump together or sink in a pile. Once all the dumplings are in, reduce the heat to a low simmer and cook them uncovered for 15–20 minutes, stirring every few minutes. They’ll puff just slightly and turn soft but not mushy.
STEP 5: Return the shredded chicken to the pot and stir to combine. Taste the broth and season with salt and black pepper as needed — because you started with low-sodium broth, you can adjust it right at the end. If you like your chicken and dumplings on the thicker side, stir together 1 tablespoon cornstarch with 2 tablespoons water, pour it into the pot, and simmer for 2–3 minutes until the broth coats the back of a spoon.
STEP 6: Ladle into bowls and serve hot, topped with a sprinkle of fresh parsley if desired. The dish should be hearty and creamy, with tender dumplings and chicken in every bite.
Can I Use Rotisserie Chicken Instead?
Yes — just simmer the broth on its own, cook the dumplings in it as written, then stir in shredded rotisserie chicken at the end to warm through. It’s a great shortcut when you’re low on time.
Why Are the Dumplings Flat, Not Puffy?
This is the Southern style (like Cracker Barrel): rolled, cut, and simmered — not biscuit dough dropped in. Flat dumplings give you that silky, slightly chewy texture and make the broth feel richer.
Helpful Tips
- Keep the broth at a gentle simmer once the dumplings are in — boiling too hard can make them break apart.
- Don’t skip resting the dough strips for a few minutes; it helps them stay intact.
- If the broth reduces too much while simmering, splash in a bit more chicken broth.
Serving & Storing
Serve with buttered biscuits, collard greens, or just a slice of soft white bread to mop the bowl. Leftovers keep in the fridge for up to 3 days — the dumplings will thicken the broth as it sits, so just add a splash of broth or water when reheating on low.
Southern Chicken And Dumplings
Ingredients
For the Chicken Base:
- Approximately 1.5 pounds of skinless boneless chicken (either breasts or thighs)
- Around 6 cups of reduced-sodium chicken stock
- Freshly ground pepper and salt as desired
For the Dumplings:
- 2 cups plain flour spooned and leveled
- ½ teaspoon of baking powder
- ¼ cup of melted unsalted butter
- ¾ cup whole milk
- ½ teaspoon fine salt
Optional Additions for Extra Flavor:
- ½ teaspoon dried thyme or poultry seasoning optional
- ½ teaspoon garlic powder optional
- 1 tablespoon cornstarch blended with 2 tablespoons cold water for thickening, optional
Instructions
- In a large heavy-bottomed pot or Dutch oven, combine the chicken pieces with the chicken broth. Set the heat to high and bring the liquid to a boil, then reduce to a low simmer. Cover and allow the chicken to cook gently for 20 to 25 minutes, or until it becomes tender and is fully cooked through.
- Once cooked, transfer the chicken to a separate bowl or plate. Use two forks to pull the meat apart into bite-sized shreds. Leave the cooking liquid in the pot for later use.
- To prepare the dumpling dough, mix the flour, baking powder, and salt in a large mixing bowl. Add the melted butter and milk to the dry ingredients, stirring just until the dough comes together. Avoid overworking the mixture.
- Dust a clean, flat surface with flour. Turn out the dough and roll it to approximately ¼-inch thickness. Using a knife or pizza cutter, slice the dough into square or rectangular pieces about an inch wide. Allow these to rest for 5 to 10 minutes.
- Bring the reserved broth back to a gentle boil over medium heat. Carefully drop each dumpling piece into the simmering broth, stirring occasionally to keep them from clumping together.
- Reduce the heat to low and allow the dumplings to simmer uncovered for 15 to 20 minutes. Stir from time to time to prevent sticking.
- Add the shredded chicken back into the pot, mixing gently to combine. Adjust the seasoning with salt and black pepper according to your taste. If a thicker broth is desired, stir in the cornstarch and water mixture, cooking for another 2 to 3 minutes until the broth thickens slightly.
- Ladle into bowls and serve piping hot. Garnish with chopped fresh parsley, if preferred.