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Southern Style Chicken and Dumplings Recipe

ByLucy
Jump to Recipe· 4.8 from 22 reviews

Nothing beats a warm, comforting bowl of chicken and dumplings on a chilly day, and this Southern Style Chicken and Dumplings Recipe truly hits the spot. I’m telling you, it’s pure soul-food magic — tender chicken, fluffy homemade dumplings, and a rich, creamy broth that feels like a hug in a bowl. If you’ve been searching for that classic Southern taste to cozy up with, keep reading because I’m sharing all my favorite tips and tricks to nail it every single time.

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Why This Recipe Works

  • Comforting, Classic Flavors: Using simple ingredients like chicken broth, milk, and homemade dumplings captures authentic Southern comfort food.
  • Tender Juicy Chicken: Simmering the chicken breasts slowly ensures they stay moist and shred beautifully, blending perfectly with the broth.
  • Fluffy Homemade Dumplings: Making dumplings from scratch with shortening and buttermilk gives them that traditional Southern texture you just can’t get from store-bought.
  • Thickened, Creamy Broth: The cornstarch slurry adds just the right amount of thickness without heaviness, making every spoonful saucy and satisfying.
Southern Style Chicken and Dumplings, comforting chicken and dumplings recipe, homemade chicken and dumplings, Southern comfort food, easy chicken and dumplings - A close-up view of a creamy light beige soup with shredded light tan chicken pieces mixed in. The soup has a smooth, thick texture with visible specks of black pepper spread on the surface. A shiny metal ladle lifts a portion of the soup showing the creamy broth and chicken clearly. The soup pot is white inside with a black exterior handle visible, resting on a white marbled surface with green blurred herbs in the background. Photo taken with an iphone --ar 2:3 --v 7 this …

Ingredients & Why They Work

All these ingredients come together to make that rich, hearty Southern style chicken and dumplings you love. You want fresh and simple basics, plus a few tricks like buttermilk and shortening in the dumplings that elevate the texture big time.

Southern Style Chicken and Dumplings, comforting chicken and dumplings recipe, homemade chicken and dumplings, Southern comfort food, easy chicken and dumplings - Flat lay of three boneless skinless chicken breasts, a medium diced white onion, three peeled garlic cloves, two cups of whole milk in a clear glass, a pile of flour with some cold shortening chunks on top, a small mound of baking powder, a small bowl of buttermilk, and a few sprigs of fresh celery and sliced carrots arranged beautifully on a white marble surface, photo taken with an iphone --ar 2:3 --v 7
  • Olive oil: Used to sauté onions and garlic for a flavor base without overpowering the dish.
  • White onion: Adds sweetness and body when softened—a must for deep broth flavor.
  • Garlic: For a subtle punch of aroma and flavor.
  • Chicken breast: Lean and tender, perfect for shredding into the soup.
  • Salt and black pepper: Essential for seasoning, balancing flavors just right.
  • Chicken broth: The soup’s soul, giving it richness and depth.
  • Milk (whole or 2%): Adds creaminess without heaviness—milk choice affects final texture.
  • Cornstarch: Thickens the broth into that silky consistency you want.
  • Water (for slurry): Mixes with cornstarch for smooth thickening.
  • All-purpose flour: The base for the dumplings, providing structure.
  • Baking powder: Gives the dumplings a nice rise and fluffiness.
  • Salt (for dumplings): Enhances flavor in the dough.
  • Shortening: Cold shortening makes dumplings tender and flaky, a classic Southern touch.
  • Buttermilk: Adds tang and moisture, enriching the dumplings’ flavor and texture.
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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I love sharing this recipe because it adapts beautifully. Honestly, I tweak it depending on the season, what’s in my fridge, or who I’m cooking for. You can totally make it your own with just a couple of easy swaps or additions.

  • Vegetable Boost: I sometimes add diced carrots and celery right with the onions for extra depth and nutrition—it gives the broth a lovely sweetness.
  • Chicken Thighs Instead of Breasts: For an even richer flavor, thighs work great—just keep an eye on cooking times since they can take a bit longer.
  • Dairy-Free Version: Swap out milk and buttermilk for coconut milk or almond milk, and use vegan shortening or butter for dumplings—I’ve tried this and the texture still shines!
  • Spice It Up: A pinch of cayenne or smoked paprika works wonders if you want a little Southern heat.

Step-by-Step: How I Make Southern Style Chicken and Dumplings Recipe

Step 1: Sauté the Aromatics to Build Your Base

Start by heating the olive oil in a large Dutch oven over medium-high heat. Toss in the diced onion and let it cook for about 5 minutes until it’s soft and translucent—don’t rush this step because a gentle caramelization brings out that deep sweetness. Add the minced garlic last minute so it doesn’t burn but gets its fragrance fully awakened.

Step 2: Cook and Shred Your Chicken Like a Pro

Next, nestle the chicken breasts into the pot and season with salt and black pepper. Pour in the chicken broth and bring to a boil, then reduce heat and simmer gently for 15-20 minutes. The key here is to let the chicken cook slowly until it’s tender enough to shred effortlessly with two forks. Tip: Resist the urge to overcook—it stays juicier this way.

Step 3: Whip Up Those Fluffy Dumplings

While the chicken simmers, mix your dry ingredients—flour, baking powder, and salt—in a bowl. Incorporate the cold shortening until your mixture looks like coarse crumbs; this is what makes the dumplings light and flaky. Slowly stir in buttermilk until the dough comes together, then roll it out to about ¼ inch thick. Cut into strips, then into smaller pieces. Don’t overwork the dough—just enough to combine so your dumplings stay tender.

Step 4: Combine, Simmer, and Thicken

Pull the chicken out, shred it, and set it aside. Stir milk into your broth and bring back to a simmer. Carefully drop in your dumplings and cook for 15–20 minutes—don’t stir while they’re cooking or they might get mushy. Whisk together cornstarch and water, then add this slurry to thicken the broth. Bring back to a gentle simmer and cook until luscious and slightly thickened.

Step 5: Bring It All Together and Serve Hot

Finally, add your shredded chicken back into the pot, stir everything together gently, and serve immediately. This dish tastes best fresh but also reheats like a dream, making it perfect for leftovers.

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Tips from My Kitchen

  • Don’t Overmix Dumpling Dough: Keep mixing to a minimum when combining ingredients—it helps keep dumplings light and tender, not tough.
  • Slow Simmer for Juicy Chicken: Boiling aggressively can dry out the chicken—gentle simmering is the secret to shredding success.
  • Add Vegetables for More Flavor: Carrots and celery at the sauté stage add extra depth and sweetness to the broth.
  • Resist Stirring Dumplings While Cooking: Let them cook undisturbed to keep their shape and texture perfectly fluffy.

How to Serve Southern Style Chicken and Dumplings Recipe

Southern Style Chicken and Dumplings, comforting chicken and dumplings recipe, homemade chicken and dumplings, Southern comfort food, easy chicken and dumplings - A close-up image shows a white pot filled with creamy soup that has light beige color and a smooth, thick texture. A metal ladle lifts a portion of the soup, filled with soft, pale noodles and small bits of meat, all coated in the creamy broth. The soup surface has black pepper sprinkled on top, adding specks of contrasting color. In the background, a bunch of fresh green parsley adds a pop of vibrant color next to the pot, which sits on a white marbled surface. Photo taken with an iphone --ar 2:3 --v 7

Garnishes

I love sprinkling fresh chopped parsley or green onions on top right before serving—it adds a fresh, vibrant note that balances the richness. Sometimes, a little cracked black pepper or even a dash of hot sauce brings it alive if I’m feeling adventurous.

Side Dishes

This Southern Style Chicken and Dumplings Recipe is such a full meal on its own, but I sometimes serve it alongside a crisp green salad or simple sautéed greens like collards or kale to keep things bright and fresh on the plate.

Creative Ways to Present

For special occasions, I’ve served this in individual rustic ramekins with a small sprig of thyme on top—makes it feel extra cozy and welcoming. It’s also fantastic served in a warm bread bowl if you want to impress guests with something fun and interactive!

Make Ahead and Storage

Storing Leftovers

Store leftovers in an airtight container in the refrigerator for up to 3 days. The dumplings soak up broth over time, so when you reheat, add a splash of chicken broth or milk to loosen things up before warming through gently on the stove.

Freezing

I’ve frozen this successfully—just cool it completely, then portion into freezer-safe containers. Freeze for up to 2 months. When thawing, defrost overnight in the fridge and reheat slowly on the stovetop with a bit of extra broth to refresh the texture.

Reheating

Reheat gently over low heat on the stove, stirring occasionally. Add a touch more milk or broth if the soup seems too thick after sitting. Avoid microwaving at high power—slow and low is best for maintaining dumpling texture.

FAQs

  1. Can I use pre-made biscuits or dough instead of making dumplings from scratch?

    Absolutely, you can use biscuit dough or store-bought dough for quicker prep, but making your own dumplings gives that authentic Southern style texture and taste that makes this dish truly special. If using pre-made dough, adjust cooking time as needed since different doughs vary in thickness.

  2. Can I make this recipe in a slow cooker?

    Yes! You can sauté the aromatics first, then add chicken, broth, and seasonings to the slow cooker and cook on low for 4-6 hours. Add prepared dumplings in the last hour to cook through. Keep in mind the texture may be a little different, but still delicious.

  3. How do I know when the dumplings are cooked?

    Dumplings are done when they’ve puffed up and no longer taste doughy inside. Usually, about 15-20 minutes of simmering is perfect. If unsure, cut one open—the inside should be cooked through and fluffy.

  4. Can I add vegetables to this Southern Style Chicken and Dumplings Recipe?

    Yes, adding diced carrots and celery during the initial sauté step adds wonderful flavor and nutrition. You can also add peas or corn in the last few minutes of cooking for a colorful touch.

  5. What’s the best way to thicken the broth without cornstarch?

    If you prefer not to use cornstarch, you can thicken the broth by making a roux with flour and butter before adding the liquids or by mashing a few of the cooked dumplings into the broth for natural thickening.

Final Thoughts

This Southern Style Chicken and Dumplings Recipe has been one of my go-to comfort dishes through every season and life stage. There’s something incredibly grounding about a bowl of homemade dumplings swimming in creamy broth with tender shredded chicken—it’s a taste of warmth, history, and love all rolled into one. If you’re craving that true Southern comfort, give this recipe a try—you’ll feel like you’ve got a little piece of Southern hospitality right in your own kitchen.

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Southern Style Chicken and Dumplings Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.8 from 22 reviews
  • Author: Lucy
  • Prep Time: 30 minutes
  • Cook Time: 45 minutes
  • Total Time: 1 hour 15 minutes
  • Yield: 6 servings
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Southern American
  • Diet: Low Lactose
Print Recipe

Description

This Southern Style Chicken and Dumplings recipe features tender shredded chicken simmered in a creamy broth with homemade fluffy dumplings. A comforting classic dish perfect for cozy meals.

Ingredients

Soup

  • 1 tablespoon olive oil
  • 1 medium white onion, diced
  • 3 cloves garlic, minced
  • 3 boneless skinless chicken breasts
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 6 cups chicken broth
  • 2 cups milk (whole or 2%)
  • 1 tablespoon cornstarch
  • 1/4 cup water

Dumplings

  • 2 cups all-purpose flour
  • 1/2 teaspoon baking powder
  • 1 teaspoon salt
  • 1/3 cup cold shortening
  • 3/4 cup buttermilk

Instructions

  1. Prepare Aromatics: In a large Dutch oven, heat 1 tablespoon olive oil over medium-high heat for about 1 minute. Add the diced onion and cook for 5 minutes, stirring occasionally, until softened and translucent. Add minced garlic and cook for an additional 1 minute until fragrant.
  2. Cook Chicken: Place chicken breasts into the pot and season with salt and black pepper. Pour in chicken broth. Bring to a boil, then reduce heat to medium-low and simmer for 20 minutes or until chicken is fully cooked and easily shredded.
  3. Make Dumpling Dough: While chicken cooks, whisk together flour, baking powder, and salt in a bowl. Cut in cold shortening until mixture resembles coarse crumbs, then stir in buttermilk to form dough.
  4. Shape Dumplings: Transfer dough to floured surface and knead briefly. Roll out to 1/4 inch thickness and cut into 1-inch wide strips, then cut strips into 2-inch lengths.
  5. Shred Chicken: Remove cooked chicken from pot, shred with forks, and set aside.
  6. Add Milk and Dumplings: Stir milk into soup and bring to simmer over medium heat. Gently drop dumplings into soup and cook for 20 minutes or until tender.
  7. Thicken Soup: Whisk cornstarch and water until smooth. Pour into soup, stirring constantly. Simmer for 3 minutes to thicken broth.
  8. Combine and Serve: Add shredded chicken back into soup, stir well, and serve hot.

Notes

  • For added vegetables, include 3 diced carrots and 3 diced celery ribs when sautéing onions.
  • Chicken thighs can replace breasts; they may require a few extra minutes cooking.
  • Use whole milk or 2% for creamier broth; adjust as preferred.
  • Shortening can be substituted with cold butter for dumplings.
  • Cook dumplings gently in simmering broth to prevent them from breaking apart.

Nutrition

  • Serving Size: 1 serving
  • Calories: 400 kcal
  • Sugar: 3 g
  • Sodium: 900 mg
  • Fat: 14 g
  • Saturated Fat: 5 g
  • Unsaturated Fat: 8 g
  • Trans Fat: 0 g
  • Carbohydrates: 35 g
  • Fiber: 2 g
  • Protein: 35 g
  • Cholesterol: 90 mg

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