Name: Southern Style Chicken and Dumplings
Prep time: 25 min
Cook time: 1 h 5 min
Total time: 1 h 30 min
Yield: 6 servings
Cuisine: Southern
Ingredients: 2 lbs bone-in chicken breasts or thighs; 8 cups chicken broth; 2 cups all-purpose flour; 1/2 cup unsalted butter; 1 cup milk; 2 large carrots, sliced; 2 celery stalks, sliced; 1 onion, chopped; 2 tsp salt; 1 tsp black pepper; 1/2 tsp poultry seasoning; 2 tsp baking powder

Hey y’all! If you’re looking for a classic comfort food that warms you from the inside out, this Southern Style Chicken and Dumplings recipe is for you. Tender chunks of juicy Chicken simmered in a rich, savory broth with fluffy dumplings floating on top—it’s the kind of dish that welcomes you home on any day. Whether you’re cooking for family, friends, or just need a big bowl of nostalgia, this recipe never disappoints. Let’s get cooking!

Why You’ll Love This

Hearty and filling, perfect for cozy weeknights or Sunday dinner gatherings.
Simple, pantry-friendly ingredients make this recipe budget-friendly and easy to prepare.
The homemade dumplings are soft, pillowy, and deeply satisfying.
Full of savory flavor and Southern charm for a true comfort food experience.
Feeds a crowd and makes excellent leftovers for busy days.

Ingredients

2 lbs bone-in, skin-on chicken thighs (about 4-5 pieces)
8 cups low-sodium chicken broth
1 medium yellow onion, diced
3 medium carrots, sliced
3 celery stalks, sliced
3 cloves garlic, minced
1 bay leaf
1 tsp dried thyme
1 tsp salt, plus more to taste
½ tsp black pepper
2 tbsp unsalted butter
2 cups all-purpose flour (for dumplings)
1 tbsp baking powder
½ tsp salt (for dumplings)
¾ cup whole milk
2 tbsp chopped fresh parsley (optional, for garnish)

Directions

Step 1: Cook the Chicken

In a large Dutch oven or heavy-bottomed pot, melt the butter over medium heat. Add the chicken thighs, skin-side down, and sear for 3-4 minutes per side, until golden brown. Remove chicken and set aside.
Add onion, carrots, and celery to the pot. Sauté for 5 minutes until vegetables soften. Add minced garlic and cook for 1 minute.
Pour in the chicken broth, scraping the bottom of the pot. Add bay leaf, thyme, salt, and pepper. Return chicken thighs to the pot and bring to a boil.
Reduce heat to a gentle simmer, cover, and cook for 25 minutes or until chicken is cooked through and tender, skimming off any foam.

Step 2: Prepare the Dumplings

While chicken cooks, whisk together flour, baking powder, and ½ tsp salt in a large mixing bowl.
Make a well in the center and pour in the milk. Mix gently with a fork until just combined (do not overmix). Dough should be sticky but hold together.

Step 3: Shred the Chicken

Remove chicken thighs from the pot and set aside to cool slightly. Discard bay leaf.
Shred the meat with two forks, discarding skin and bones, and return shredded chicken to the pot.

Step 4: Cook the Dumplings

Using a tablespoon or small cookie scoop, drop dollops of dough into the gently simmering soup, spacing them slightly apart. Don’t stir after adding dumplings.
Cover the pot and simmer for 15-18 minutes, until dumplings are puffed, fluffy, and cooked through.
Taste broth and adjust seasoning if needed. Sprinkle with fresh parsley before serving.

Notes

Ensure the pot is only gently simmering when you add the dumplings—boiling can break them up.
For even fluffier dumplings, do not lift the lid while they cook.
Rotisserie chicken can be substituted to save time; simply skip the cooking and shredding steps.

Variations

Creamy Chicken and Dumplings: Stir in ½ cup heavy cream after dumplings cook for extra richness.
Vegetable-Packed: Add green peas, corn, or diced potatoes with the carrots and celery.
Herbed Dumplings: Mix chopped fresh herbs like dill or chives into the dumpling dough for extra flavor.

Required Equipment

Large Dutch oven or heavy-bottomed pot with lid
Mixing bowl
Measuring cups and spoons
Fork or small cookie scoop
Cutting board and knife

Storage Instructions

Let any leftovers cool completely. Store Southern Style Chicken and Dumplings in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat, adding a splash of broth or water if needed to thin the soup. Freezing is not recommended, as dumplings may become mushy when thawed.

Suggested Pairings & Serving Recommendations

Serve with buttermilk biscuits or cornbread for a true Southern feast.
A simple green salad or steamed green beans make perfect, fresh sides.
Top with a dash of hot sauce for a bit of extra kick!

Pro Tips

Don’t overmix your dumpling dough—a light hand makes the fluffiest dumplings.
Sear the chicken for deeper flavor before simmering in the broth.
Add fresh herbs at the end for a burst of color and freshness.

FAQ

Can I use chicken breasts instead of thighs?: Yes! Chicken breasts work well, but thighs offer more flavor and tenderness in this dish.
Can I make this recipe ahead of time?: Yes, you can prepare the chicken and broth a day in advance. For best texture, cook the dumplings right before serving.
How do I know when my dumplings are done?: Dumplings are finished when they have puffed up, look dry on top, and a toothpick inserted into the center comes out clean.

Prep Time: 15 minutes
Cook Time: 50 minutes
Total Time: 1 hour 5 minutes
Servings: 6