Old-Fashioned Southern Chicken and Dumplings Recipe
There Is No Recipe Like Old-Fashioned Southern Chicken and Dumplings
There is no recipe that validates your southernest quite like Old-Fashioned Southern Chicken and Dumplings Recipe. First, I do want to say that all chicken and dumplings in its many forms are great , whether it’s biscuits and cream soup, peas and carrots, or other variations. But nothing feels like home and a warm hug quite like this simple recipe.
You may look at it and say, “Where are all the ingredients?” Don’t let that fool ya. This one-pot meal with simple ingredients will have you eating the whole pot, no fuss, just comfort and flavor the way Southern cooks know it best.
The Heart of the Dish: The Chicken and Broth
For that true old-fashioned flavor, starting with a fresh uncooked whole chicken is best. This is where all the deep rich flavor develops in the broth made from the chicken itself. You can cook the raw chicken in plain water, but using chicken broth or a bouillon base will add even more taste.
If you’re working with chicken parts, make sure the bones and skins stay intact because they are essential for building a broth full of flavor and body. Don’t worry about deboning now, we will get to that step later.
Using Store-Bought Chicken Is No Problem
If you’re short on time, using a store-bought pre-cooked chicken can work too. Just simmer it in a good quality chicken broth until the meat is tender and flavorful. This shortcut still gives you a delicious hearty meal, though it won’t quite match the depth of flavor you get from scratch. When I have to go this route, I usually simmer my broth , then chicken until falling apart. Once finished, I then off the heat and let it sit in the flavor before taking it out. You can do this a day before to cut off time.
You Won’t Believe How Easy This Classic Comfort Food Is!
Think this kind of comfort food takes hours and a million ingredients? Think again! I’m breaking it down step-by-step so you can have a warm, satisfying meal on the table with zero stress. Grab a seat and let’s get cooking , you’re gonna want to eat this straight from the pot!
Embracing Simplicity with Southern Cooking
Don’t be alarmed by the minimal ingredients , true Southern food doesn’t need a lot to taste great. That’s what I love about this recipe!
What You’ll Need for Chicken and Dumplings
Chicken and dumplings are the perfect Southern comfort food, filled with tender chicken, soft dumplings, and a rich, flavorful broth. It’s a dish that’s easy to make yet packs in the warmth and flavor, ideal for any cozy meal.
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Whole cooked chicken or rotisserie chicken (1): The heart of the dish. A pre-cooked chicken makes it easy and saves time. The chicken's natural flavor infuses the broth, adding richness to the dumplings.
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Chicken broth (6 cups): This is the base of the dish, adding savory depth and flavor. Use a good-quality broth for the best results. If you're short on time, store-bought will work just fine.
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Onion (1 medium, chopped): Onion adds savory complexity to the dish, providing a balanced sweetness when cooked in the broth.
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Garlic (3 cloves, minced): Garlic brings a fragrant kick that complements the richness of the chicken and broth perfectly.
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Salt and pepper (to taste): Simple seasonings that allow the natural flavors of the chicken and broth to shine.
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Thyme (optional, 1 sprig): For an added touch of earthiness. A small sprig will do; too much can overpower the dish.
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Bay leaf (1 leaf, optional): Adds a subtle, aromatic depth to the broth. If you don’t have bay leaves, thyme can be a great alternative.
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Dumpling mix (flour, baking powder, salt, milk, butter): The dumplings are the star of the show. Soft, pillowy, and comforting, they soak up the broth and add a perfect texture to the dish.
Recommended Tools
My Go-To Pot and Handy Shredder
I love making this in a nice heavy Dutch oven—it holds heat beautifully and gives the broth a good, steady simmer. If you prefer shredded chicken, a meat shredder tool works perfectly. It makes pulling apart the chicken quick and clean, especially when it's still warm. Between the pot and the shredder, this dish practically makes itself.
Old-Fashioned Southern Chicken and Dumplings
Ingredients
- 1 whole chicken cleaned
- 1-2 cloves garlic
- 1 onion
- Salt to taste
- Pepper to taste
- Water or chicken broth enough to cover the chicken
- Optional: 1 bay leaf or a pinch of thyme
Instructions
- Cook the Chicken: Place the whole chicken, garlic, onion, salt, pepper, and optional herbs into a large pot or slow cooker. Pour in enough water or broth to fully cover the chicken.
- Simmer: Cook until the chicken is fork-tender. If using a slow cooker, cook on low for about 4-6 hours.
- Debone Chicken: Remove the chicken from the pot and carefully debone it. Set aside.
- Cook Dumplings: Bring the broth to a gentle boil and drop in the flat dumplings. Cook until the dumplings are tender.
- Return Chicken: Add the deboned chicken back to the pot and simmer for an additional 10–20 minutes.
- Season: Taste the broth and adjust seasoning if needed. Serve hot.
Keeping It Classic with Flat Dumplings
For my dumplings, I’m all about the classic flat dumplings, way less work than biscuits, lol. These are the quintessential dumplings for this dish. The texture creates a little pillow of flavor in your mouth and also adds that creamy richness to the broth. While your chicken is cooking, go ahead and start on the dumplings so they have time to rest and develop flavor.
I keep the dumpling recipe separate because I use these flat dumplings in a bunch of recipes, not just this one. If you want to check it out, here’s the link: Authentic Southern Flat Dumplings.
Choosing Your Chicken and Perfecting the Texture
Texture is important to me, so I like to keep the chicken pieces chunky for a satisfying bite. But if you prefer, you can shred the meat however you like. After your chicken has simmered, take it out and debone it. It should actually fall right off the bone. Be careful though, it will be hot! You can always wait until it cools down a bit. Set the chicken aside while you cook the dumplings because you’ll be adding it back into the broth soon.
You don’t even have to dust off the flour from the dumplings before dropping them into that seasoned broth. Let everything simmer until the dumplings are tender. It should create a nice creamy broth once it’s done. If you want it a little thicker, a small sprinkle of corn flour or regular flour can help, but just a little.
Got Questions? I’ve Got Answers
Can I store leftovers? How long do they keep?
Yes! Store leftovers in an airtight container in the fridge for up to 3 to 4 days. Make sure to cool it before refrigerating to keep the dumplings from getting mushy.
Can I freeze chicken and dumplings?
Absolutely. Freeze in a freezer-safe container for up to 3 months. When you’re ready to eat, thaw in the fridge overnight and reheat gently on the stove with a splash of broth or water to keep it creamy.
Can I add other veggies or spices?
For sure! Peas, carrots, or green beans are great add-ins. If you want more flavor, a little thyme or a bay leaf during cooking works well, but keep it simple to honor the classic taste.
Can I make the dumplings ahead of time?
Yes, you can make up your dumpling dough strips and keep it covered in the fridge for a few hours before cooking or at room temperature for up to 2 hours. Just stir gently before dropping them into the broth.
What’s the best way to reheat leftovers without drying them out?
Reheat on the stove over low heat with a splash of broth or water. This keeps your dumplings soft and the broth creamy, just like fresh.
Can I make this recipe in a slow cooker?
You bet! Use the slow cooker for the chicken and broth. I would not suggest adding the dumplings to the slow cooker. Add the broth to a pot and then add dumplings toward the end so they cook tender without getting mushy.
How do I adjust seasoning if the broth tastes bland?
If your broth feels a little flat, don’t be shy about adding more salt and black pepper. A little garlic powder and onion powder can also help bring out more flavor. Sometimes a splash of cream at the end gives it that extra richness that makes the whole dish sing.
Is this recipe gluten-free?
Traditional dumplings use flour, so it’s not gluten-free. But you can swap in gluten-free flour blends for the dumplings if needed. Just be aware that the texture may change.
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Hey, if you tried this recipe, leave a comment below and let me know what you think! A quick rating helps others out too, and if you added your own twist, let’s talk about it!