Name: Southern Chicken and Dumplings
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Cuisine: Southern
Ingredients: 2-3 cups cooked chicken (boiled, roasted, or leftover); 1 can cream of chicken soup (10.5 oz); 4 cups chicken broth; 2 cups self-rising flour; 1/4 cup shortening (such as Crisco); 3/4 cup boiling water; Salt and pepper to taste

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Southern Chicken and Dumplings is a comforting, hearty dish that brings warmth and nostalgia with every bite. This classic recipe combines tender chicken with soft, homemade dumplings, all simmered in a flavorful broth. It's a staple in Southern kitchens, perfect for family gatherings or a cozy meal at home.

Why You’ll Love This Recipe

I find this recipe incredibly satisfying because it uses simple, wholesome ingredients to create a dish that's both filling and flavorful. The homemade dumplings add a personal touch, and the rich broth is deeply comforting. Whether I choose flat or drop dumplings, the result is always a delicious, soul-warming meal.

Ingredients

(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the Broth:

Cooked chicken (boiled, roasted, or leftover)
Cream of chicken soup
Chicken broth

For the Dumplings:

2 cups self-rising flour
¼ cup shortening (such as Crisco)
¾ cup boiling water

Directions

Prepare the Chicken: If I'm using raw chicken, I start by boiling it until fully cooked, then I remove it from the pot, let it cool, and shred it into bite-sized pieces.
Make the Broth: In a large pot, I combine the shredded chicken, cream of chicken soup, and chicken broth. I bring this mixture to a boil, then reduce the heat and let it simmer to meld the flavors.
Prepare the Dumpling Dough: In a bowl, I cut the shortening into the self-rising flour until the mixture resembles coarse crumbs. Then, I gradually add the boiling water, stirring until a dough forms.
For Flat Dumplings: I roll out the dough on a floured surface to about ⅛ inch thickness, then cut it into strips and then into squares.
For Drop Dumplings: Instead of rolling, I pinch off small pieces of dough and set them aside.
Cook the Dumplings: I bring the broth back to a boil. For flat dumplings, I add a few at a time, stirring gently to prevent sticking. For drop dumplings, I drop them directly into the boiling broth. I cover the pot and let them cook for about 20 minutes, until they're tender and cooked through.
Season and Serve: I taste the broth and add salt and pepper as needed. Then, I ladle the chicken and dumplings into bowls and serve hot.

Servings and Timing

This recipe yields approximately 6 servings. The total preparation and cooking time is about 1 hour, making it a feasible option for a hearty weeknight dinner or a special weekend meal.

Variations

Vegetables: Sometimes, I like to add sautéed onions, carrots, and celery to the broth for extra flavor and nutrition.
Herbs and Spices: I occasionally enhance the broth with herbs like thyme, parsley, or a bay leaf for added depth.
Protein Alternatives: This recipe works well with turkey, making it a great option for using up holiday leftovers.

Storage/Reheating

I store any leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, I gently warm the chicken and dumplings on the stovetop over medium heat, adding a bit of chicken broth if the mixture has thickened too much. Alternatively, I reheat individual portions in the microwave in 30-second intervals, stirring in between, until heated through.

FAQs

What if I don’t have self-rising flour?

If I don't have self-rising flour, I make my own by combining 2 cups of all-purpose flour with 3 teaspoons of baking powder and ½ teaspoon of salt.

Can I use canned biscuits for the dumplings?

While I prefer homemade dumplings for their texture and flavor, in a pinch, I use canned biscuits. I cut them into quarters and drop them into the boiling broth, cooking until they are puffed and cooked through.

How do I prevent the dumplings from becoming tough?

To keep the dumplings tender, I avoid overworking the dough and ensure not to overcook them. I also refrain from stirring them too vigorously while they cook.

Can I freeze chicken and dumplings?

Yes, I freeze chicken and dumplings in airtight containers for up to 3 months. When ready to eat, I thaw them in the refrigerator overnight and reheat gently on the stovetop, adding a bit of broth if necessary.

What’s the difference between flat and drop dumplings?

Flat dumplings are rolled out and cut into pieces, resulting in a denser, noodle-like texture. Drop dumplings are spooned directly into the broth, creating a lighter, biscuit-like texture. I choose based on my texture preference for the meal.

Conclusion

Southern Chicken and Dumplings is a timeless dish that brings comfort and satisfaction. With its rich broth and tender dumplings, it's a meal that I turn to when I want something hearty and homemade. Whether I stick to the classic recipe or add my own twist, it's always a hit at the dinner table.

Southern Chicken and Dumplings

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Author: Sue
Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour
Yield: 6 servings
Category: Dinner
Method: Stovetop
Cuisine: Southern
Diet: Halal

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Description

Southern Chicken and Dumplings is a comforting, hearty Southern dish made with tender chicken and soft homemade dumplings simmered in a rich, flavorful broth.

Ingredients

2-3 cups cooked chicken (boiled, roasted, or leftover)
1 can cream of chicken soup (10.5 oz)
4 cups chicken broth
2 cups self-rising flour
¼ cup shortening (such as Crisco)
¾ cup boiling water
Salt and pepper to taste

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Instructions

Boil raw chicken until fully cooked, let it cool, then shred into bite-sized pieces. If using pre-cooked chicken, skip this step.
In a large pot, combine shredded chicken, cream of chicken soup, and chicken broth. Bring to a boil, then reduce heat and simmer.
In a bowl, cut shortening into self-rising flour until mixture resembles coarse crumbs. Gradually add boiling water, stirring to form dough.
For flat dumplings: Roll dough to ⅛ inch thickness, cut into strips and then squares. For drop dumplings: Pinch off small pieces and set aside.
Bring the broth back to a boil. Add dumplings a few at a time (flat) or drop them in directly (drop). Stir gently to avoid sticking.
Cover and cook dumplings for about 20 minutes, until tender and cooked through.
Season with salt and pepper to taste. Serve hot.