Southern Chicken and Dumplings

Name: Southern Chicken and Dumplings with Homemade Dumplings
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 4 servings
Cuisine: Southern
Ingredients: 1 tbsp olive oil; 1 white onion, diced; 3 cloves garlic, minced; 3 boneless, skinless chicken breasts; 6 cups chicken broth; salt, to taste; black pepper, to taste; 2 cups all-purpose flour; 1 tsp salt; 1/2 tsp baking powder; 1/3 cup cold shortening; 1/3 cup cold buttermilk; 2 cups milk; 1 tbsp cornstarch; 1/4 cup water; all-purpose flour, for dusting

Southern chicken and dumplings combines tender shredded chicken breasts with homemade flat dumplings simmered in a rich, creamy broth—a classic comfort dish that's straightforward to prepare and deeply satisfying.

🌍Southern 🏷️Chicken and dumplings 🏷️Comfort food 🏷️Stew 🏷️Chicken Dumplings

🏷️

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TikTok

Total

1h

Servings

4

Difficulty

Medium

Est. Cost

$29–$48

Recipe Source

View original recipe

From TikTok

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TikTok

Ingredients

1 tbsp olive oil
1 white onion, diced
3 cloves garlic, minced
3 boneless, skinless chicken breasts
6 cups chicken broth
salt, to taste
black pepper, to taste
2 cups all-purpose flour
1 tsp salt
1/2 tsp baking powder
1/3 cup cold shortening
1/3 cup cold buttermilk
2 cups milk
1 tbsp cornstarch
1/4 cup water
all-purpose flour, for dustingoptional

16 Ingredients

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Instructions

1
Heat olive oil in a large pot or Dutch oven over medium-high heat.
2
Add the diced onion and sauté until tender.
3
Add the minced garlic and sauté for one more minute until fragrant.
4
Add the chicken breasts to the pot, then pour in the chicken broth.
5
Season with salt and pepper, bring to a simmer, and cook for 20 minutes.
6
While the chicken cooks, prepare the dumplings. In a large bowl, mix together the flour, salt, and baking powder.
7
Add the cold shortening and use a pastry cutter to cut it into the flour mixture until it resembles coarse sand.
8
Stir in the cold buttermilk until a dough forms.
9
Turn the dough out onto a lightly floured surface and knead briefly until smooth.
10
Roll the dough out into a large rectangle, about 1/4 inch thick.
11
Cut the dough into 2-inch strips or squares and set aside.
12
Once the chicken is cooked, remove it from the pot and transfer it to a cutting board.
13
Add the milk to the broth in the pot and bring back to a simmer.
14
Add the dumpling strips to the simmering broth and cook for 15-20 minutes, stirring occasionally, until cooked through.
15
In a small bowl, whisk together the cornstarch and water to create a slurry.
16
Pour the slurry into the pot and stir until the broth has thickened.
17
Shred the cooked chicken using two forks.
18
Return the shredded chicken to the pot, stir to combine, and serve hot.

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Tips & Notes

Pro tips

Don't skip searing the onion and garlic in olive oil first—this builds flavor depth in the broth that simmering alone won't achieve.
Tear or shred chicken while it's still warm for easier, more consistent pieces that blend smoothly into the finished dish.
Drop dumpling dough in small, thin pieces to prevent dense, doughy lumps; they'll expand as they cook, so err on the side of smaller portions.
Add dumplings only in the final 10-12 minutes; overcooked dumplings become mushy and absorb too much broth, thickening the sauce unintentionally.

Substitutions

Boneless, skinless chicken breasts → bone-in thighs or a whole chicken (increases cooking time to 30-40 minutes and adds richer flavor)
All-purpose flour → self-rising flour (omit the salt and baking powder, as they're already included)
Chicken broth → vegetable broth or turkey broth (maintains similar flavor profile and cooking time)

Storage & make-ahead

Store in an airtight container for up to 4 days in the refrigerator; reheat on the stovetop over medium heat, stirring gently and adding extra broth if needed to restore consistency.

Common Questions

Can I use store-bought dumplings instead of homemade?

Yes, store-bought flat dumplings or biscuit dough will work, though homemade dumplings offer better texture and flavor absorption in the broth.

How do I know when the chicken is fully cooked?

Simmer the chicken breasts in broth for 15-20 minutes until they reach an internal temperature of 165°F and shred easily with a fork.

Can I make this dish ahead of time?

Prepare the broth and cooked chicken up to 2 days ahead; add dumplings and reheat just before serving to keep them tender and from becoming soggy.

What's the difference between this and chicken and dumplings from other regions?

Southern chicken and dumplings typically features flat, noodle-like dumplings rather than biscuit-style dumplings, creating a more stew-like consistency.