Southern Homemade Chicken and Dumplings Recipe

Introduction

This Southern Homemade Chicken and Dumplings recipe is the kind of comforting meal that turns simple ingredients into a hearty family dinner. Tender shredded chicken and vegetables simmer in a creamy, savory broth, while soft homemade dumplings cook right on top until fluffy and tender.

The recipe starts with a flavorful chicken soup base made with onion, celery, carrots, herbs, and chicken stock. A simple buttermilk dumpling dough is then dropped into the simmering soup, creating tender dumplings that soak up the rich broth as they cook.

Using a rotisserie chicken makes this recipe especially convenient without sacrificing the homemade flavor.

Quick Recipe Overview

• Prep Time: 25 minutes
• Cook Time: 40 minutes
• Total Time: About 1 hour 5 minutes
• Servings: 6–8
• Course: Main Course
• Cuisine: Southern American
• Method: Stovetop

Ingredients

For the Chicken Soup

• 6 tablespoons unsalted butter, divided
• 1 medium yellow onion, chopped
• 3 stalks celery, chopped
• 3 medium carrots, chopped small
• 1 teaspoon garlic powder
• ½ teaspoon onion powder
• ½ teaspoon dried thyme leaves
• Salt and cracked black pepper, to taste
• ¼ cup all-purpose flour
• 4 cups chicken stock
• ¼ cup heavy cream
• 1 3-pound rotisserie chicken, bones and skin removed, shredded, about 4 cups chicken

For the Dumplings

• 2 cups all-purpose flour, spooned and leveled
• 1 tablespoon baking powder
• 1 teaspoon salt
• ¼ teaspoon black pepper
• 4 tablespoons unsalted butter, cold and cut into small squares
• ⅔–1 cup cold buttermilk
• Fresh chopped parsley, for garnish, optional

Step-by-Step Instructions

1. Prepare the Chicken

Remove the skin and bones from the rotisserie chicken and shred the meat into bite-sized pieces.

Set the shredded chicken aside while you prepare the soup.

2. Sauté the Vegetables

Melt 4 tablespoons of butter in a large heavy-bottomed pot or Dutch oven over medium heat.

Add the chopped onion, celery, and carrots.

Cook for about 5–7 minutes, stirring occasionally, until the vegetables begin to soften.

Season with garlic powder, onion powder, dried thyme, salt, and cracked black pepper.

3. Make the Soup Base

Add the remaining 2 tablespoons butter to the pot.

Once melted, sprinkle in the flour and stir continuously for about 1–2 minutes. This creates a simple roux that will help thicken the soup.

Gradually pour in the chicken stock while whisking to prevent lumps.

Bring the mixture to a gentle simmer and cook for several minutes until the broth begins to thicken.

4. Add the Cream and Chicken

Stir in the heavy cream.

Add the shredded rotisserie chicken and gently stir to combine.

Let the soup simmer over medium-low heat while you prepare the dumplings. Avoid boiling it aggressively, as a gentle simmer will help keep the chicken tender.

5. Prepare the Dumpling Dough

In a large bowl, whisk together the flour, baking powder, salt, and black pepper.

Add the cold butter pieces.

Using your fingertips or a pastry cutter, work the butter into the flour until the mixture resembles coarse crumbs with some small pieces of butter remaining.

Gradually add ⅔ cup of cold buttermilk, stirring gently.

Add more buttermilk a little at a time if needed until a soft dough forms. The dough should be moist but not overly wet.

6. Shape the Dumplings

Lightly flour your hands or a clean work surface.

Divide the dough into small portions and gently shape them into rough balls or small pieces.

Try not to overwork the dough. Keeping it light and tender will produce softer dumplings.

7. Add the Dumplings

Make sure the chicken soup is gently simmering.

Carefully place the dumplings on top of the soup, leaving a little space between them.

Cover the pot with a lid and reduce the heat to low.

Let the dumplings steam and cook for about 15–20 minutes.

Avoid lifting the lid frequently because the trapped steam helps the dumplings cook properly.

8. Check for Doneness

After about 15 minutes, check one dumpling by cutting it in half.

The center should be fluffy and cooked through rather than doughy or wet.

If necessary, cover the pot again and cook for another few minutes.

9. Serve

Taste the soup and adjust the salt and black pepper if needed.

Ladle the creamy chicken soup and dumplings into bowls and garnish with fresh chopped parsley.

Serve warm.

Recipe Tips for Success

• Use cold butter for the dumplings: Cold butter helps create a tender, fluffy texture.
• Don’t overmix the dough: Mix only until the ingredients come together. Overworking the dough can make the dumplings tough.
• Add the buttermilk gradually: Start with ⅔ cup and add more only if the dough needs it.
• Keep the soup at a gentle simmer: A hard boil can break apart the dumplings and make the chicken tougher.
• Keep the lid closed: The steam trapped inside the pot is important for cooking the dumplings.
• Don’t make the dumplings too large: They expand as they cook, so small portions are easier to cook evenly.
• Use a thick-bottomed pot: This helps distribute heat evenly and reduces the chance of the soup sticking to the bottom.
• Taste before serving: Chicken stock can vary significantly in saltiness, so adjust the seasoning at the end.

Ingredient Substitutions

• Rotisserie chicken: Cooked leftover chicken or poached chicken breast can be used instead.
• Chicken stock: Low-sodium chicken broth works well and gives you more control over the final seasoning.
• Heavy cream: Half-and-half can be substituted for a lighter soup.
• Buttermilk: Whole milk can work if buttermilk isn’t available, although the dumplings may have a slightly different texture.
• All-purpose flour: A cup-for-cup gluten-free flour blend can be used for both the soup thickener and dumplings if needed.
• Fresh parsley: Fresh chives or sliced green onions can be used as a garnish.

Recipe Variations

Creamy Chicken and Dumplings

For an even richer soup, increase the heavy cream slightly. Keep the amount moderate so the broth remains thick but spoonable.

Vegetable Chicken and Dumplings

Add peas, corn, or extra carrots to the soup for more vegetables and color.

Herbed Dumplings

Add 1–2 tablespoons of finely chopped fresh parsley, chives, or thyme to the dumpling dough.

Spicy Chicken and Dumplings

Add a small pinch of cayenne pepper or red pepper flakes to the soup seasoning for gentle heat.

Leftover Turkey and Dumplings

Replace the chicken with shredded cooked turkey for an easy meal after a holiday dinner.

Storage and Reheating

Store leftover chicken and dumplings in an airtight container in the refrigerator for up to 3–4 days.

The dumplings will continue to absorb some of the broth as they sit, so the soup may become thicker after refrigeration.

Reheat gently in a saucepan over medium-low heat. Add a splash of chicken stock if the soup has become too thick.

Avoid boiling the leftovers vigorously, as this can make the dumplings break apart or become overly soft.

Serving Suggestions

Serve Southern Chicken and Dumplings with:

• Green salad
• Steamed green beans
• Roasted vegetables
• Cornbread
• Dinner rolls
• Collard greens
• Simple cucumber salad

Because the soup already contains chicken, vegetables, and dumplings, it can easily stand on its own as a complete meal.

Nutrition Information

Estimated per serving, based on 8 servings and the ingredients listed: approximately 480–550 calories, 28–32g protein, 40–45g carbohydrates, and 22–28g fat.

Actual nutrition will vary depending on the size and meat content of the rotisserie chicken, chicken stock, butter, cream, and serving size.

Frequently Asked Questions

What makes Southern chicken and dumplings different?

Southern-style chicken and dumplings can vary by region, but this version uses fluffy, biscuit-style dumplings made with flour, baking powder, cold butter, and buttermilk. They cook directly in the creamy chicken soup.

Can I use leftover cooked chicken?

Yes. Leftover roasted or baked chicken works very well. You need approximately 4 cups of shredded cooked chicken.

Why are my dumplings tough?

The most common causes are overmixing the dough or cooking the dumplings too aggressively. Mix the dough just until combined and keep the soup at a gentle simmer.

Why are my dumplings still doughy in the middle?

The dumplings may be too large, or the pot may not have maintained enough steam. Keep the pot covered and gently simmering, then cook for several additional minutes if necessary.

Can I make the dumpling dough ahead of time?

It’s best to prepare the dumpling dough shortly before cooking. Baking powder begins working once the wet and dry ingredients are combined, so fresh dough generally gives the best rise.

Can I freeze chicken and dumplings?

You can freeze the chicken soup base, but the dumplings may become softer after freezing and reheating. For the best texture, prepare fresh dumplings when reheating the soup.

Can I use chicken breast instead of rotisserie chicken?

Yes. Cooked chicken breast works well, although rotisserie chicken adds extra flavor and saves preparation time.

Final Thoughts

This Southern Homemade Chicken and Dumplings Recipe is a comforting one-pot meal with tender chicken, flavorful vegetables, creamy broth, and soft homemade dumplings. Using rotisserie chicken makes the preparation easier, while the homemade buttermilk dumplings give the dish that cozy, from-scratch quality.

Keep the soup at a gentle simmer, avoid overworking the dumpling dough, and let the covered pot do the work. The result is a warm, hearty dinner that’s especially satisfying on a cool evening.

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