If you’re craving a taste of true Southern comfort, look no further than this Old-Fashioned Southern Chicken and Dumplings Recipe. This heartwarming dish features tender, slow-simmered chicken swimming in a rich, flavorful broth, crowned with homemade fluffy dumplings that soak up every delicious drop. It’s the kind of meal that wraps you up like a cozy blanket on a chilly day, bringing family and friends together around the table, sharing stories and smiles. Simple ingredients come together in a way that’s both nostalgic and surprisingly elegant, making this recipe a beloved classic you’ll want to make over and over again.
Ingredients You’ll Need
Every ingredient in this Old-Fashioned Southern Chicken and Dumplings Recipe plays a key role in creating the perfect balance of flavor, texture, and warmth. These straightforward pantry staples are easy to find but when combined, transform into a dish that tastes like it simmered for hours in a grandma’s kitchen.
- Whole young chicken (3 to 4 pounds): The star of the show, providing juicy meat and a rich, homemade stock base.
- Celery (3 ribs, cut): Adds just the right amount of aromatic earthiness to the broth.
- Large onion (quartered): Brings sweetness and depth to the simmering stock.
- Chicken base (1 tablespoon) or 3 bouillon cubes: Enhances the broth’s savory intensity.
- Salt (2 teaspoons): Essential for seasoning and bringing out every layer of flavor.
- Black pepper (1 teaspoon): A subtle kick to balance the richness.
- All-purpose flour (2 cups): The foundation for silky, tender dumplings.
- Ice water (3/4 cup): Keeps the dumpling dough perfectly cool and pliable.
- Cream of chicken soup (10.5 ounces): Adds creamy texture and a dose of comforting flavor.
- Cornstarch (3 tablespoons, optional): Used for thickening the broth to your desired consistency.
How to Make Old-Fashioned Southern Chicken and Dumplings Recipe
Step 1: Prepare the Chicken Stock
Start by removing the neck and innards from your chicken if they are included, as clean stock is the foundation of this recipe. Place the chicken in a large stockpot along with celery, onion, chicken base, salt, and pepper. Then, cover everything with about 12 cups of water. Let your chicken gently simmer on medium heat for about an hour until the meat becomes tender and starts falling off the bone. This slow simmering is the heart of rich, flavorful broth.
Step 2: Strain the Stock and Prepare the Chicken Meat
Once the chicken is perfectly tender, carefully remove it from the pot and set it aside to cool. Strain the stock by removing the onion and celery or pouring the broth through a fine mesh sieve to ensure your soup remains clear and smooth. When the chicken cools enough to handle, remove the skin and bones, shredding the meat into bite-sized pieces. This will be the hearty protein in your final dish.
Step 3: Make the Dumpling Dough
In a medium bowl, combine the all-purpose flour with the ice water. Stir with a fork until it forms a shaggy dough, then knead it gently on a floured surface until smooth and well combined. Roll the dough out to about 1/8-inch thick, keeping it lightly floured to prevent sticking. Use a pizza cutter to slice the dough into 1-inch wide strips, then cut those strips into 2-inch lengths. Let your dumplings rest on a floured surface while you prepare the broth—this step ensures they hold their shape beautifully.
Step 4: Finish the Broth
Return your strained stock to medium-high heat. Whisk in the cream of chicken soup until smooth, tasting and adding salt and pepper gradually to get the seasoning just right—you may find yourself adding quite a bit to reach that perfect savory punch. If you prefer a thicker broth, blend the cornstarch with cold water to form a slurry and whisk it in, bringing everything to a boil until thickened to your liking.
Step 5: Cook the Dumplings and Combine the Dish
Once your broth is boiling, add the dumplings one at a time, dropping them gently into the pot so they don’t stick together. Stir gently and cook the dumplings for about five minutes, until they become tender and start floating to the surface. Finally, add the shredded chicken back into the pot, stir carefully, and cook just long enough to heat through. Your dish is now ready to serve and enjoy!
How to Serve Old-Fashioned Southern Chicken and Dumplings Recipe
Garnishes
While the dish is perfect on its own, fresh herbs like chopped parsley or chives add a vibrant pop of color and a delicate freshness that lighten the richness wonderfully. A sprinkle of black pepper on top enhances the aroma and adds a subtle sharpness that wakes up the palate.
Side Dishes
This Old-Fashioned Southern Chicken and Dumplings Recipe pairs beautifully with simple Southern classics. Consider a crisp green salad with a tangy vinaigrette to contrast the creamy stew, or warm cornbread for extra indulgence. Steamed green beans or collard greens also add a nutritious, lively balance to your meal.
Creative Ways to Present
For a family-style presentation, serve the chicken and dumplings straight from the pot in a rustic, deep serving dish, encouraging everyone to dive in. Alternatively, ladle it into individual bowls and garnish each with a touch of fresh herbs and a dash of black pepper for a more elegant feel. You can even make mini versions by spooning the dumpling stew into ramekins and serving them as comforting starters.
Make Ahead and Storage
Storing Leftovers
Leftover Old-Fashioned Southern Chicken and Dumplings keep beautifully in an airtight container in the refrigerator for up to three days. The flavors actually deepen overnight, making the next-day meal just as satisfying.
Freezing
This dish freezes well, but for best results, freeze the chicken, broth, and dumplings separately if possible, as dumplings can sometimes become softer after thawing. Store everything in freezer-safe containers or bags for up to three months.
Reheating
Reheat leftovers gently on the stovetop over low to medium heat to avoid breaking up the dumplings. Stir occasionally until warmed through, and add a splash of water or broth if the stew has thickened too much in the fridge.
FAQs
Can I use chicken thighs instead of a whole chicken?
Absolutely! Using bone-in, skin-on chicken thighs can speed up cooking time and add extra richness to the broth, but the slow-simmered whole chicken is traditional and gives a wonderfully balanced flavor and texture.
How can I make the dumplings lighter and fluffier?
Be sure to use ice-cold water when mixing the dough and avoid over-kneading. Rolling the dough to the right thinness and not crowding the dumplings during cooking also helps them steam nicely and stay tender.
Is there a gluten-free option for the dumplings?
Yes! Substitute the all-purpose flour with a gluten-free baking flour blend that includes xanthan gum for best results. The texture will be slightly different, but still delicious.
Can I make this dish in a slow cooker?
You can, but you might want to cook the chicken and broth first to develop the flavor, then add the dumplings toward the end since they cook quickly and can become mushy if left too long.
What can I use instead of cream of chicken soup?
If you want a homemade touch, simply make a white roux with butter, flour, and chicken stock, adding a splash of cream or milk for richness. This allows you to control the seasoning and avoid canned ingredients.
Final Thoughts
This Old-Fashioned Southern Chicken and Dumplings Recipe is a heartfelt embrace in a bowl—a perfect way to gather loved ones and share a meal that’s nourishing on every level. Whether you’re new to Southern cooking or revisiting childhood favorites, this recipe invites you to slow down, savor each bite, and enjoy the simple joys of good food made with love. I promise once you try it, it will become one of your treasured go-to comfort dishes!
Print
Old-Fashioned Southern Chicken and Dumplings Recipe
- Prep Time: 20 minutes
- Cook Time: 1 hour 30 minutes
- Total Time: 1 hour 50 minutes
- Yield: 5 servings
- Category: Main Dish
- Method: Stovetop
- Cuisine: Southern American
Description
This Old-Fashioned Southern Chicken and Dumplings recipe features tender, slow-cooked chicken simmered in a flavorful homemade broth and paired with soft, pillowy dumplings made from scratch. A comforting classic southern dish perfect for cozy family dinners.
Ingredients
For the Chicken and Broth
- 1 (3 to 4-pound) whole young chicken
- 3 ribs celery, each cut into 3 large pieces
- 1 large onion, peeled and quartered
- 1 tablespoon chicken base (such as Better Than Bouillon) or 3 chicken bouillon cubes
- 2 teaspoons salt
- 1 teaspoon black pepper
- Approximately 12 cups water (enough to just cover the chicken)
For the Dumplings
- 2 cups all-purpose flour (plus extra for dusting)
- 3/4 cup ice water
For the Finishing Broth
- 1 (10.5-ounce) can cream of chicken soup
- Additional salt and pepper, to taste (up to 1 tablespoon salt)
- 3 tablespoons cornstarch (optional, for thickening)
- 1/4 cup cool water (for cornstarch slurry if using)
Instructions
- Prepare the chicken and broth: Remove the neck and innards from the chicken. Place the chicken in a large stockpot with celery, onion, chicken base, salt, and pepper. Cover with about 12 cups of water, just enough to submerge the chicken. Bring to a low boil over medium heat and cook for approximately 1 hour, or until the meat starts falling off the bone.
- Strain the broth: Remove the chicken and set aside to cool. Take out the onion and celery from the pot using tongs or strain the broth through a fine mesh sieve to remove solids, leaving a clear broth.
- Make the dumpling dough: In a medium bowl, combine flour and cold water. Stir with a fork until combined into a shaggy dough. Use your hands to work the dough into a cohesive ball. Transfer to a floured surface and knead a few times. Roll the dough out to about 1/8-inch thickness, dusting with flour to prevent sticking, and turning the dough periodically.
- Cut the dumplings: Using a pizza cutter, slice the dough into 1-inch strips, then cut those strips into 2-inch lengths. Set the dumplings aside to rest.
- Shred the chicken: Once cool enough to handle, remove all meat from the chicken, discarding bones and skin. Set the shredded meat aside.
- Finish the broth: Return the broth to medium-high heat. Whisk in the cream of chicken soup until well combined. Season with additional salt and pepper gradually, tasting as you go. For a thicker broth, mix cornstarch with cool water to create a slurry and whisk it into the broth. Bring to a boil to thicken.
- Cook the dumplings and combine: Once the broth reaches a rolling boil, add the dumplings one at a time, dropping them gently into the broth without overlapping. Stir gently to prevent sticking. Cook for about 5 minutes, or until the dumplings are tender and float to the top. Add the shredded chicken back to the pot and stir to combine. Heat until the chicken is warmed through.
Notes
- Using ice water in the dumpling dough helps keep it tender.
- Season the broth well before adding dumplings to ensure rich flavor.
- Do not overcrowd the dumplings in the broth; add them one at a time to prevent sticking.
- The cornstarch slurry is optional and used only if you prefer a thicker broth.
- Leftover chicken and broth can be refrigerated for up to 3 days or frozen for longer storage.
