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Southern Chicken and Dumplings

Southern Chicken and Dumplings recipe is a thick soup with juicy chicken, creamy broth and a dense dumpling dough. Delicious ultimate comfort food!
5 from 3 votes
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Course: Dinner
Cuisine: American
Keyword: chicken recipes, chicken stew
Prep Time: 25 minutes
Cook Time: 1 hour 22 minutes
Total Time: 1 hour 47 minutes
Servings: 8
Calories: 330kcal
Author: Sandy

Equipment

  • Dutch Oven
  • Sharp Knife (or pizza cutter)
  • Mixing Bowl
  • Whisk and Spoon
  • Rolling Pin

Ingredients

For the Dumplings

  • 3 cups All-Purpose Flour
  • 4 oz Cubed Cold Butter or Shortening (unsalted butter)
  • 1 teaspoon Salt
  • 1 teaspoon Black Pepper
  • 1 cup Buttermilk

For the Base

  • 2 cups Diced Onions
  • 2 cups Diced Celery
  • 2 Tablespoons Salt
  • 1 Tablespoon Black Pepper
  • 1 Whole Chicken, cut up
  • 1 quart Water
  • 1 cup Whole Milk

To Finish/Thicken

  • ½ cup Melted Butter
  • ½ cup Flour

Instructions

Make the Dumplings

  • Combine dry ingredients in mixing bowl.
  • Cut in butter or shortening (I use a pastry cutter). You can also use two butter knives.
  • Add buttermilk and mix until combined into a dough.
  • Transfer dough onto a lightly floured surface and flatten into a ⅛-inch to ¼-inch thick rectangle using a rolling pin.
  • With a pizza cutter or knife, cut into 20-40 (4-inch) squares and set aside (don't stack them).

Make the Soup Base

  • In a large stock pot add chicken, onions, celery, salt, pepper and water. Bring to a boil and then simmer until chicken is done.
  • Remove chicken from liquid and cool.
  • After the chicken is cooled, remove the meat from the bones and shred it. Set aside.

Cook the Dumplings

  • Add the milk to the pot and bring to a simmer and add dumplings slowly and carefully. Cover and cook until dumplings are done and firm.

Finish/Thicken

  • In a small bowl, whisk together melted butter and flour, then add to the pot, stir very gently, and cook until thickened.
  • Add chicken back into the pot, stir gently, taste and adjust salt, and serve.

Notes

I recommend using unsalted butter. If you choose to use salted butter, reduce the salt in the soup and don't add more until you give it a taste test.

Nutrition

Calories: 330kcal