Print

Classic Southern-Style Chicken and Dumplings

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A comforting Southern classic featuring tender shredded chicken in a rich, savory broth with soft, hand-rolled dumplings. This hearty dish is perfect for cozy family meals.

  • Author: Sophia
  • Prep Time: 25 minutes
  • Cook Time: 1 hour 20 minutes
  • Total Time: 1 hour 45 minutes
  • Yield: 6 servings
  • Category: Main Course
  • Method: Simmering
  • Cuisine: Southern
  • Diet: Halal

Ingredients

  • 1 whole chicken (about 1.5 to 2 kg), cut into pieces
  • 2 celery stalks, chopped
  • 1 large onion, chopped
  • 2 medium carrots, sliced
  • 2 teaspoons salt, plus more to taste
  • 1 teaspoon black pepper
  • 1 teaspoon dried thyme
  • 2 liters water or chicken stock
  • 2 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3 tablespoons cold butter or shortening
  • 3/4 cup buttermilk or whole milk

Instructions

  1. Place chicken, celery, onion, carrots, salt, pepper, thyme, and water or stock in a large pot and bring to a boil.
  2. Reduce heat, cover, and simmer for 45–60 minutes until chicken is tender.
  3. Remove chicken, let cool slightly, then discard skin and bones and shred the meat.
  4. In a bowl, mix flour, baking soda, and salt. Cut in butter until crumbly, then stir in buttermilk to form a soft dough.
  5. Roll dough out on a floured surface to about 3 mm thickness and cut into strips or squares.
  6. Bring broth to a gentle boil and add dumplings one at a time.
  7. Reduce heat, cover, and simmer for 15–20 minutes until dumplings are tender.
  8. Return shredded chicken to the pot and cook for 5 minutes until heated through.
  9. Taste and adjust seasoning before serving.

Notes

  • Use chicken stock instead of water for a richer broth.
  • Add a splash of cream for a creamier version.
  • Include peas or extra vegetables for added texture.
  • Season dumplings with garlic powder or herbs for extra flavor.
  • Store leftovers in the refrigerator for up to 3 days.

Nutrition