Southern style chicken and dumplings is a dish loaded with tender chicken, veggies and homemade dumplings in a rich and creamy broth.
Homemade southern chicken and dumplings are a hearty and filling to both your soul and stomach! It’s the kind of meal Grandma would make just to let you know you are loved.
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Southern chicken and dumplings is one of those recipes that everyone should know how to make, whether you live in the south or not.
It’s simple, it’s economical, and it’s incredibly flavorful.
A rich, creamy broth is loaded with tender shredded chicken, your favorite veggies and melt-in-your-mouth dumplings that will make you close your eyes in pure satisfaction with every bite.
Serving this dish is like wrapping someone in a big hug. Old-fashioned chicken and dumplings can ease a heartache, comfort a cold, and warm you up on a cold day.
The best recipes for chicken and dumplings are the ones that don’t take all day to make, but still instantly transport you back to times and places with loved ones.
Finishing with bowl of Instant Pot cinnamon apples may seem like over-kill, but your mind, belly and your soul will feel nourished and you won’t regret a bit of indulgence.
More Chicken and Dumpling recipes you’ll love:
- Oven-Baked Chicken and Dumplings Casserole
- Easy Chicken and Bisquick Dumplings
- Chicken and Dumplings with Frozen Noodles
- Easy Slow Cooker Chicken and Dumplings with Biscuit Dough
- Instant Pot Pressure Cooker Chicken and Dumplings
- Chicken and Dumplings Made with Tortillas
- Crock Pot Chicken and Dumplings
- Easy Chicken and Dumplings Soup
- Chicken and Dumplings Using Frozen Dumplings
- Stovetop Chicken and Dumplings Made with Biscuits
- Chicken and Dumplings with Noodles
Tips to Make Chicken and “Slick” Dumplings
I’ve heard this type of southern-style chicken and dumplings referred to as chicken and “slick” dumplings (or chicken and slicks), since they have noodle-like, flat dumplings instead of biscuit-like, fluffy dumplings.
Some people also call it southern chicken and pastry, but we grew up calling it chicken and dumplings.
No matter what you call it, this is a recipe that transcends time.
It’s similar to my copycat Cracker Barrel chicken and dumplings recipe, but with added veggies, seasonings, and heavy cream for a heartier, creamier dish. But you don’t need any cream of chicken soup for this easy recipe!
Making the slick dumplings is simple but here are a few tips:
- Whisk the dry ingredients first. This ensures that the salt and baking powder are evenly distributed.
- Use a wooden spoon to stir in the milk. Don’t be afraid to use your hands.
- Skip the mixer. These dumplings come together quickly without it.
- Roll the dough on a well-floured surface. It will be a little sticky.
- Use a pizza cutter to slice into strips. They don’t have to be exactly the same size and you can use a sharp knife if you don’t have a pizza cutter.
- Make sure the broth is simmering before adding the dumplings. This will prevent them from sticking together.
How to Make Southern Chicken and Dumplings
It’s really easy to make southern homemade chicken and dumplings.
Ingredients You’ll Need:
- Chicken Broth or Chicken Stock
- Chicken Breasts
- Black Pepper
- Ground Thyme
- Frozen Peas
- Heavy Cream
For the Dumplings:
- All-purpose Flour
- Baking Powder
How to Make It:
(Full printable recipe is available below)
Prepare the chicken and soup base. First, you’ll melt butter over medium heat, in a Dutch oven or other large pot. Add onions, celery, and carrots and saute until onions are beginning to turn translucent.
Add chicken broth, chicken pieces, black pepper, salt, and thyme to the pot and increase to medium-high heat to bring broth to a boil. Reduce heat to a simmer and cook, partially covered, for about 15 minutes.
Make the dumplings. Next, you’ll prepare dumplings by whisking together flour, baking powder, and salt in a medium mixing bowl.
Add milk to the flour mixture, stirring with a wooden spoon to create a shaggy dough.
Turn dough out onto a floured surface and roll to about 1/4 inch thickness. Use a pizza cutter to cut the soft dough into strips or squares about 1 to 2 inches in size.
Shred the chicken. Then, when the chicken is cooked through, you’ll remove it to a plate and shred or chop the chicken.
Cook the peas and dumplings. Next, add frozen peas to the boiling broth and allow it to return to a simmer. Add dumpling squares to the simmering broth.
Stirring occasionally, let simmer for about 20-30 minutes. The broth will thicken somewhat as the dumplings cook.
Add the chicken and serve. Last, return the chicken to the pot. Just before serving, add heavy cream to the broth, stirring to combine.
Let cool for a few minutes, then serve (broth will continue to thicken as it cools).
Enjoy this family favorite on a cold night. You’ll be glad you did–it’s the ultimate comfort food!
Notes and Adaptations:
- Feel free to change up the vegetables if you’d like! Corn and green beans would be nice additions. This is a great recipe for using up what you have!
- If you want to use pre-cooked chicken (such as pulled from a grocery store rotisserie chicken or whole chicken you’ve cooked), you can! In that case, saute the onion, carrots, and celery, then add broth and seasonings and bring to a boil before adding dumplings and proceeding with instructions. Add pulled chicken meat when adding heavy cream at the end and let everything heat through.
- Leftovers can be stored in an airtight container. Cool completely before refrigeration. When reheating, you’ll likely need to add some chicken broth or stock, as the dumplings will absorb more liquid over time.
- Check out our favorite side dishes to serve with chicken and dumplings.
- 2 TBSP butter
- 1/2 medium onion, diced
- 2 ribs celery, sliced
- 3 carrots, sliced
- 6 cups chicken broth
- 1 lb boneless chicken breast, each breast cut in half
- 1/2 tsp black pepper
- 1/2 tsp salt
- 1/2 tsp ground thyme
- 1/2 cup frozen peas
- 1/4 cup heavy cream
- For the Dumplings:
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp salt
- 2/3 cup milk
- In a Dutch oven or stockpot, melt butter over medium heat. Add onions, celery, and carrots. Saute until onions begin to turn translucent, stirring often, about 5 minutes.
- Add chicken broth, chicken breast pieces, black pepper, salt, and thyme to the pot and increase heat to bring broth to a boil.
- Reduce heat to a simmer and cook, partially covered, for about 15 minutes.
- While chicken is cooking, prepare dumplings by whisking together flour, baking powder, and salt in a medium mixing bowl.
- Add milk to the flour mixture, stirring with a wooden spoon to create a shaggy dough.
- Turn dough out onto a floured surface and roll to about 1/4 inch thickness. Use a pizza cutter to cut dough into strips or squares about 1 to 2 inches in size.
- Once the chicken is cooked through, remove pieces to a plate. Add frozen peas to the broth and allow it to return to a simmer.
- Add dumpling squares to simmering broth. Stirring occasionally, let simmer for about 20-30 minutes. The broth will thicken somewhat as the dumplings cook.
- While the dumplings are cooking, shred or chop the chicken and return it to the pot.
- Just before serving, add heavy cream to the broth, stirring to combine. Let cool for a few minutes, then serve (broth will continue to thicken as it cools).
- Feel free to change up the vegetables if you'd like! Corn and green beans would be nice additions.
- If you want to use pre-cooked chicken (such as pulled from a rotisserie chicken), you can! In that case, saute the onion, carrots, and celery, then add broth and seasonings and bring to a boil before adding dumplings and proceeding with instructions. Add pulled chicken when adding heavy cream at the end and let everything heat through.
Amount Per Serving: Calories: 398Total Fat: 12gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 93mgSodium: 1530mgCarbohydrates: 40gFiber: 3gSugar: 5gProtein: 32g
Nutrition information is automatically calculated and is not guaranteed for accuracy.
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