There’s nothing quite like the aroma of chicken and dumplings simmering on the stove – that comforting blend of savory broth, tender chicken, and pillowy dumplings that signals home cooking at its finest. This Southern classic has been warming hearts and filling stomachs for generations, offering the perfect balance of hearty protein, comforting carbohydrates, and soul-satisfying flavors in every spoonful.
The history of chicken and dumplings is deeply rooted in American culinary tradition, particularly in the rural South where resourceful cooks learned to stretch ingredients and create satisfying meals from simple components. While some sources trace the dish’s origins to the Depression era when families needed economical ways to feed large groups, others suggest its roots go back even further to the Antebellum South. What’s certain is that chicken and dumplings emerged as a thrifty, belly-filling dish that transformed meager ingredients into something truly special.
What makes this recipe special is the perfect harmony between traditional techniques and modern convenience. We’ve combined time-honored methods – like using a whole chicken for rich broth and handmade dumplings – with strategic shortcuts that make this classic dish accessible for busy home cooks. The result is chicken and dumplings that honor tradition while delivering consistent, delicious results that will have your family coming back for seconds.
Ingredients
For the Chicken and Broth
- 1 whole chicken (3-4 pounds), giblets removed
- 3 large carrots, peeled and cut into 2-inch pieces
- 3 celery stalks, cut into 2-inch pieces
- 1 large onion, quartered
- 4 cloves garlic, smashed
- 2 bay leaves
- 1 tablespoon whole black peppercorns
- 1 teaspoon salt
- 12 cups water, plus more as needed
- 1 tablespoon chicken base (like Better Than Bouillon) or 3 bouillon cubes
For the Dumplings
- 2 cups all-purpose flour (or cake flour for lighter dumplings)
- 1 teaspoon baking powder
- 1 teaspoon salt
- 3/4 cup ice water
- 2 tablespoons butter, melted (optional, for richer dumplings)
For the Finishing
- 1/4 cup (57g) unsalted butter
- 1/4 cup (32g) all-purpose flour
- 2 cups frozen peas, thawed
- 1/4 cup chopped fresh parsley
- Salt and pepper to taste
- 1 cup heavy cream or half-and-half (optional, for creamier broth)
Substitutions:
- Gluten-free: Use gluten-free all-purpose flour blend for dumplings and cornstarch slurry instead of flour for thickening
- Dairy-free: Omit butter and cream; use olive oil and coconut milk or unsweetened plant-based milk
- Lower fat: Use skinless chicken breasts and thighs; omit cream or use low-fat milk
- Quick dumplings: Substitute with 2 cans of refrigerated biscuit dough, separated and cut into strips
- Different vegetables: Add parsnips, potatoes, or leeks along with carrots and celery
Seasonal Note: Chicken is available year-round, but root vegetables like carrots and celery are at their peak in fall and winter, making this the perfect cold-weather comfort dish. Expect to pay $1-3 per pound for whole chicken, with prices typically lower during winter months.
Instructions/Steps
Preparing the Chicken and Broth (1 hour 15 minutes)
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Prepare the chicken (10 minutes): Remove the neck and giblets from the chicken cavity (save for stock or discard). Pat the chicken dry with paper towels and season generously with salt and pepper inside and out.
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Brown the chicken (15 minutes): In a large Dutch oven or stockpot, heat 1 tablespoon of oil over medium-high heat. Add the chicken, breast-side down, and brown for 5-7 minutes until golden. Flip and brown the other side for another 5-7 minutes. Remove the chicken and set aside.
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Sauté the vegetables (10 minutes): In the same pot, add the carrots, celery, onion, and garlic. Cook over medium heat, stirring occasionally, until softened and lightly caramelized, about 8-10 minutes.
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Create the broth (40 minutes): Return the chicken to the pot. Add the bay leaves, peppercorns, salt, chicken base, and 12 cups of water. Bring to a boil, then reduce heat to a gentle simmer. Cover and cook for 30-40 minutes, or until the chicken is tender and falling off the bone.
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Strain and shred the chicken (15 minutes): Carefully remove the chicken from the pot and set aside to cool slightly. Strain the broth through a fine-mesh sieve into a clean pot, discarding the vegetables and aromatics. When cool enough to handle, remove the chicken meat from the bones, shred into bite-sized pieces, and set aside. Discard the skin and bones.
Making the Dumplings (15 minutes)
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Prepare the dumpling dough (10 minutes): In a medium bowl, whisk together the flour, baking powder, and salt. Create a well in the center and pour in the ice water (and melted butter, if using). Stir with a fork until a shaggy dough forms.
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Knead and rest the dough (5 minutes): Turn the dough out onto a lightly floured surface and knead gently for 2-3 minutes until smooth. Divide the dough in half and let rest for 5 minutes while you prepare the broth.
Finishing the Dish (30 minutes)
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Thicken the broth (5 minutes): Bring the strained broth to a simmer over medium heat. In a small bowl, whisk together the 1/4 cup flour and 1/4 cup cold water until smooth. Gradually whisk this slurry into the simmering broth. Continue whisking until the broth thickens slightly, about 2-3 minutes.
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Roll and cut the dumplings (10 minutes): On a lightly floured surface, roll one portion of dough to 1/8-inch thickness. Using a pizza cutter or knife, cut into 1-inch wide strips, then cut each strip into 2-inch pieces. Repeat with remaining dough.
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Cook the dumplings (10 minutes): Bring the thickened broth to a gentle boil (not a rolling boil). Drop the dumplings into the broth one at a time, stirring gently to prevent sticking. Once all dumplings are added, reduce heat to a simmer, cover, and cook for 10 minutes. Do not lift the lid during this time – the dumplings need to steam to become light and fluffy.
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Finish the dish (5 minutes): Gently stir in the shredded chicken, frozen peas, and chopped parsley. If using, add the heavy cream for a richer broth. Simmer for 5 minutes until everything is heated through. Taste and adjust seasoning with salt and pepper as needed.
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Rest and serve (5 minutes): Remove from heat and let the chicken and dumplings rest for 5 minutes before serving. This allows the flavors to meld and the broth to thicken slightly. Serve hot in bowls, garnished with additional fresh parsley if desired.
Pro Tip: For extra flavor development, brown the chicken pieces in batches rather than all at once. This ensures proper browning and creates more fond (browned bits) on the bottom of the pot, which adds depth to the broth.
Common Pitfall to Avoid: Don’t overwork the dumpling dough! Mix just until the ingredients come together. Overmixing develops gluten, resulting in tough, dense dumplings instead of light, tender ones.
Recipe Info Box
Nutrition Information
Health Benefits: Chicken and dumplings provides high-quality protein for muscle repair and maintenance. The vegetables contribute essential vitamins and minerals, including vitamin A from carrots and vitamin C from celery. The dish also offers B vitamins from chicken, which support energy metabolism and brain function.
Nutrition Disclaimer: Values are estimates and may vary based on ingredients, portion sizes, and preparation methods. For precise nutritional information, consult with a registered dietitian or use a certified nutrition calculator.
Tips/Variations/Notes
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Drop dumplings variation: For quicker, fluffier dumplings, increase the liquid in the dough to 1 cup and drop by tablespoonfuls into the simmering broth instead of rolling and cutting.
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Slow cooker method: Brown chicken and vegetables first, then transfer to slow cooker with broth. Cook on low for 6-8 hours. Remove chicken, shred, return to pot, and add dumpling dough during the last 30 minutes of cooking.
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Instant Pot version: Use the sauté function to brown chicken and vegetables, then pressure cook for 15 minutes. Quick release, remove and shred chicken, then use the sauté function again to cook dumplings in the broth.
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Creamier version: Add 1 cup of heavy cream or half-and-half at the end for a richer, creamier broth. You can also stir in 1/4 cup of sour cream for tanginess.
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Herb variations: Experiment with different herbs in the dumplings, such as thyme, rosemary, or sage. Fresh herbs work best, adding about 2 tablespoons of chopped herbs to the dough.
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Vegetable additions: Add diced potatoes, parsnips, or leeks along with the carrots and celery for additional flavor and nutrition. Mushrooms also make a nice addition.
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Spice it up: Add 1/4 teaspoon of cayenne pepper or red pepper flakes to the broth for a subtle kick. For more heat, serve with hot sauce on the side.
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Make-ahead friendly: The broth and shredded chicken can be made up to 2 days ahead and refrigerated. Reheat gently, then make and cook fresh dumplings when ready to serve.
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Storage and reheating: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop, adding a little extra broth or water if needed, as the dumplings will absorb liquid as they sit.
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Freezing instructions: This dish freezes well for up to 3 months. Freeze in individual portions for easy meals. Note that the dumplings may soften slightly upon reheating but will still be delicious.
Equipment Needed
Essential Tools:
- Large Dutch oven or stockpot (at least 6-quart capacity)
- Cutting board and sharp knife
- Tongs
- Wooden spoon
- Fine-mesh sieve
- Medium bowl for dumplings
- Rolling pin
- Pizza cutter or knife
- Measuring cups and spoons
- Whisk
Nice-to-Have Extras:
- Kitchen shears for cutting chicken
- Instant-read thermometer
- Ladle
- Slotted spoon
- Pasta pot with strainer insert
- Bench scraper for dough
- Pastry brush
- Serving bowls and spoons
FAQs
Q: Can I use boneless, skinless chicken instead of a whole chicken? A: Yes, boneless, skinless chicken breasts or thighs work well and reduce cooking time. Use about 2 pounds of boneless chicken and reduce the initial simmering time to 15-20 minutes. However, using a whole chicken with bones creates a much richer, more flavorful broth.
Q: Why are my dumplings tough or dense? A: Tough dumplings usually result from overworking the dough or cooking them at too high a temperature. Mix the dough just until combined and don’t over-knead. Also, make sure the broth is at a gentle simmer, not a rolling boil, when you add the dumplings.
Q: Can I make the dumplings ahead of time? A: It’s best to make the dumplings fresh, but you can prepare the dough up to 1 hour ahead and keep it covered at room temperature. Roll and cut the dumplings just before cooking for the best texture.
Q: How do I know when the dumplings are done? A: Dumplings are done when they’re cooked through and float to the surface of the broth. They should be tender when pierced with a fork. This usually takes about 10 minutes of covered cooking.
Q: Can I freeze chicken and dumplings? A: Yes, this dish freezes well for up to 3 months. Freeze in airtight containers. Note that the dumplings may absorb more liquid and become softer when reheated, but they’ll still taste delicious.
Q: What’s the difference between rolled and drop dumplings? A: Rolled dumplings are made from a stiffer dough that’s rolled thin and cut into strips or squares. They have a denser, more noodle-like texture. Drop dumplings are made from a wetter dough dropped by spoonfuls into the broth, resulting in lighter, fluffier dumplings.
Q: How can I make my broth richer? A: For a richer broth, use a whole chicken with bones and skin, brown the chicken well before simmering, and simmer the broth longer (up to 2 hours). You can also add a Parmesan cheese rind or chicken feet to the broth for extra body and flavor.
Q: Can I make this in a slow cooker? A: Yes! Brown the chicken and vegetables first, then transfer to a slow cooker with broth. Cook on low for 6-8 hours. Remove chicken, shred, return to pot, and add dumpling dough during the last 30-45 minutes of cooking.
Q: What should I serve with chicken and dumplings? A: Chicken and dumplings is a complete meal in itself, but it pairs well with a simple green salad, steamed vegetables, or crusty bread for dipping in the flavorful broth.
Q: How do I reheat leftovers? A: Reheat gently on the stovetop over medium-low heat, adding a little extra broth or water if needed, as the dumplings will absorb liquid as they sit. You can also reheat individual portions in the microwave.
Recipe Story & Cultural Context
Chicken and dumplings holds a special place in American culinary history, particularly in the rural South where it emerged as a testament to resourcefulness and comfort. While its exact origins are debated, most food historians agree that the dish became prominent during challenging economic times when families needed to stretch ingredients and create filling, economical meals.
Some sources trace chicken and dumplings to the Great Depression era, when it served as an affordable way to feed large families. Others suggest its roots go back even further to the Antebellum South, where it was considered a mainstay dish that could feed a crowd with minimal expense. What’s clear is that chicken and dumplings represents the ingenuity of home cooks who could transform simple ingredients – a chicken, some flour, and basic vegetables – into something truly satisfying and delicious.
The dish varies significantly by region across the United States. In the South, traditional chicken and dumplings typically features flat, rolled dumplings that are more noodle-like in texture, while other regions prefer fluffy drop dumplings that resemble biscuits. Some versions include vegetables like carrots and celery, while others keep it simple with just chicken and dumplings in broth.
Chicken and dumplings also varies by family, with many households having their own cherished recipes passed down through generations. Some families swear by adding cream of chicken soup for extra flavor and thickness, while others insist on making everything from scratch. The dumplings themselves can be a point of pride, with recipes varying from dense, chewy dumplings to light, fluffy ones.
Beyond its historical significance, chicken and dumplings represents comfort food at its finest – warm, filling, and deeply satisfying. It’s the kind of dish that brings families together, evokes memories of childhood, and provides comfort during difficult times. In many Southern households, chicken and dumplings isn’t just a meal – it’s a tradition, a connection to heritage, and a expression of love and care.
Today, chicken and dumplings continues to evolve while maintaining its status as a beloved classic. Modern interpretations might include different vegetables, global spices, or alternative cooking methods, but the heart of the dish remains the same: simple ingredients transformed through patience and care into something truly special.
Pairing Suggestions
Beverage Pairings:
- Classic Southern: Sweet tea or lemonade for a refreshing contrast to the rich dish
- Adult beverages: A crisp Chardonnay or light-bodied Pinot Noir complements the chicken flavors
- Non-alcoholic options: Sparkling apple cider or ginger beer provide refreshing contrast
- Comforting hot drinks: Hot apple cider or herbal tea enhance the cozy feeling
Side Dish Combinations:
- Light and fresh: Simple green salad with vinaigrette dressing provides a fresh contrast
- Traditional Southern: Cornbread or buttermilk biscuits for soaking up the flavorful broth
- Vegetable sides: Steamed broccoli, roasted Brussels sprouts, or sautéed greens add nutrition
- Crispy textures: A simple coleslaw or pickled vegetables provide crunch contrast
Seasonal Adaptations:
- Fall: Serve with roasted root vegetables and spiced apple cider
- Winter: Accompany with crusty bread and a hearty red wine
- Spring: Add fresh peas and asparagus to the dish, serve with a light white wine
- Summer: Lighten the broth slightly and serve with a crisp green salad and iced tea
Special Occasion Ideas:
- Family gatherings: Perfect for Sunday dinners or family reunions
- Comfort during illness: The ultimate “feel better” food when someone is under the weather
- Cold weather comfort: Ideal for snow days or chilly evenings
- Casual entertaining: Great for casual dinner parties or potluck contributions
Conclusion
This ultimate Southern chicken and dumplings recipe represents the perfect balance of tradition and technique, delivering the comforting flavors that have made this dish an American classic for generations. From the rich, flavorful broth made with a whole chicken, to the tender, handmade dumplings that cook up light and fluffy, every element has been carefully considered to create a dish that’s greater than the sum of its parts.
What makes this recipe special is its attention to the details that matter – properly browning the chicken for maximum flavor development, creating dumplings with the perfect texture, and finishing with just the right thickness and seasoning. Whether you’re new to making chicken and dumplings or you’ve been making it for years, these clear, step-by-step instructions will guide you to success.
Remember that chicken and dumplings is more than just a meal – it’s about comfort, tradition, and the joy of sharing good food with loved ones. The aroma filling your home, the anticipation as the dumplings cook, and the satisfaction of that first spoonful – these are all part of the experience that makes chicken and dumplings so beloved.
We’d love to hear how your chicken and dumplings turn out! Leave a comment below with your experience, rate the recipe, and share any creative variations you tried. Don’t forget to snap a photo of your comforting creation and post it on social media with the hashtag #UltimateChickenDumplings – we can’t wait to see your bowls of comfort!
If you enjoyed this recipe, be sure to share it with friends and family who appreciate good Southern cooking. And remember, the best chicken and dumplings are made with patience, shared with love, and enjoyed with plenty of napkins on hand.
Happy cooking, and may your kitchen be filled with the comforting aroma of this classic Southern dish!
References
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Southern Kitchen. (2023). The history of Southern chicken and dumplings isn’t what we thought. Retrieved from https://www.southernkitchen.com/story/lifestyle/2021/07/22/true-history-southern-chicken-and-dumplings-isnt-what-we-thought/8054617002
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Southern Bite. (2023). Old-Fashioned Southern Chicken and Dumplings. Retrieved from https://southernbite.com/chicken-and-dumplings
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Food Network. (2023). Chicken and Dumplings Recipe – Ree Drummond. Retrieved from https://www.foodnetwork.com/recipes/ree-drummond/chicken-and-dumplings-2532876
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Simply Recipes. (2023). Homemade Chicken and Dumplings Is Pure Comfort Food. Retrieved from https://www.simplyrecipes.com/recipes/chicken_and_dumplings