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Old-Fashioned Southern Chicken and Dumplings

A steaming white bowl filled with creamy chicken and dumplings, topped with shredded chicken and herbs.
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Make this classic comfort food: tender chicken and fluffy, flat old-fashioned style dumplings in a rich, creamy broth. This recipe delivers the hearty, satisfying flavor of true Southern cooking.

Ingredients

Scale
  • 2 pounds bone-in, skin-on chicken pieces (breasts, thighs, or a mix)
  • 8 cups water or low-sodium chicken broth
  • 1 large onion, quartered
  • 2 carrots, roughly chopped
  • 2 celery stalks, roughly chopped
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 bay leaf
  • 2 tablespoons unsalted butter
  • 1/4 cup all-purpose flour
  • 1 cup heavy cream or whole milk
  • 1/2 cup frozen peas (optional)
  • For the Dumplings:
  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 1/4 cup cold unsalted butter, cut into small pieces
  • 3/4 cup buttermilk

Instructions

  1. Place the chicken, water or broth, onion, carrots, celery, salt, pepper, and bay leaf in a large pot or Dutch oven. Bring to a boil, then reduce heat, cover, and simmer for 45 minutes, or until the chicken is very tender.
  2. Remove the chicken from the pot and set it aside to cool. Strain the broth through a fine-mesh sieve into a separate bowl, discarding the vegetables and bay leaf. You should have about 6 cups of broth. Return the clear broth to the pot.
  3. Once the chicken is cool enough to handle, remove and discard the skin and bones. Shred the chicken meat into bite-sized pieces.
  4. In a small skillet, melt 2 tablespoons of butter over medium heat. Whisk in the 1/4 cup of flour and cook for 1 minute, stirring constantly, to create a roux.
  5. Slowly whisk the roux into the hot broth in the pot until fully incorporated and the broth begins to thicken slightly. Bring the broth back to a gentle simmer. Stir in the heavy cream and the shredded chicken. Taste and adjust salt and pepper if needed. Add frozen peas now, if using.
  6. Prepare the dumplings: In a medium bowl, whisk together the 2 cups of flour, baking powder, and 1 teaspoon of salt. Cut in the cold butter using your fingers or a pastry blender until the mixture resembles coarse crumbs.
  7. Pour in the buttermilk and stir just until the dough comes together. Do not overmix.
  8. Drop the dumpling dough by rounded tablespoons directly onto the simmering chicken stew. Do not crowd the dumplings; leave space between them.
  9. Cover the pot tightly, reduce the heat to low, and let the dumplings steam for 15 to 18 minutes without lifting the lid. The dumplings will puff up and cook through.
  10. Serve the homemade chicken and dumplings hot. This is a hearty family meal perfect for cozy winter meals.

Notes

  • For a quicker version, substitute 4 cups of the broth with 2 cans of condensed cream of chicken soup, reducing the need for the butter/flour roux.
  • If you prefer fluffy, drop-style dumplings instead of flat, old-fashioned ones, use a spoon to drop the dough and ensure the stew is actively simmering when you add them.
  • This dish tastes best when made with homemade chicken broth for the richest flavor.

Nutrition

Find it online: https://cookingbycarla.com/chicken-and-dumplings-old-fashioned-southern/