When it comes to comfort food, southern style chicken and dumplings stand out as a timeless favorite. Its tender chunks of chicken paired with soft, pillowy dumplings submerged in a rich, savory broth offers warmth and contentment with every spoonful. Whether you’re gathering around the dinner table with family or seeking solace on a rainy day, this dish brings a taste of southern hospitality right to your home.
The Great Dumpling Debate
When discussing chicken and dumplings, the conversation often leads to which dumplings are better: flat noodle dumplings versus drop biscuit dumplings.
- Flat noodle dumplings are reminiscent of pasta and are typically rolled out and cut into thin, flat strips before being added to the boiling broth. They result in a slightly chewy texture, similar to a thick noodle or a soft pasta, and are more common in the southern United States.
- Drop biscuit dumplings are prepared by dropping spoonfuls of a soft, biscuit-like dough directly into the soup. As they cook, they puff up into soft, airy mounds, resembling a steamed biscuit, and are fluffier in texture. This style is often found in various regions across the country.
Both types have their own unique charm, and preference usually boils down to regional traditions or personal taste. While some savor the noodle-like consistency of flat dumplings, others love the soft, bread-like quality of the drop biscuit variety.
Frequently Asked Questions
We absolutely love made-from-scratch dumplings. However, you can always use store-bought frozen dumplings if needed.
Absolutely! Adding 3 diced carrots and 3 diced ribs of celery along with the onions provides additional flavor and nutrients.
Alternatively, you can use a frozen bagged veggie mix, like pease and carrots, which would also work as a time saver!
Certainly. Chicken thighs will also taste great. If using a bone-in cut, ensure you remove all bones before adding the shredded chicken back to the soup.
If you’d like a time saver, use leftover shredded rotisserie chicken.
Absolutely! Simply using a fork works to incorporate the shortening effectively.
Certainly! If you are interested in making chicken and dumplings in a slow cooker, we have a whole post and instructions devoted to it!
While a Dutch oven pot is recommended due to its even heating and depth, any large, heavy-bottomed pot will do.
Substitutions
- Buttermilk: Regular milk with a splash of lemon juice or white vinegar can serve as a buttermilk substitute.
- Milk: Oat milk, cashew milk, or soy milk can all be good options. Soy milk is naturally sweet, so be sure to use unsweetened.
- Shortening: Butter or a plant-based butter substitute can be used, but it may alter the texture of the dumplings.
Substitutions can change the final taste and texture of the dish.
Troubleshooting
- Dumplings Are Soggy or Too Dense:
- Cause: Overmixing the dough can activate too much gluten, making the dumplings dense.
- Solution: Mix the dough just until the ingredients come together. Ensure the dough is rolled out thin enough, as thick dumplings can stay doughy in the middle.
- Broth Isn’t Thickening:
- Cause: Insufficient simmering time or not enough cornstarch.
- Solution: Allow the soup to simmer a bit longer. If it still doesn’t thicken, you can create another cornstarch slurry (a mix of cornstarch and cold water) and add it to the pot, letting it simmer until the desired thickness is achieved.
- Soup Tastes Bland:
- Cause: Insufficient seasoning or diluted broth.
- Solution: Adjust the seasoning by adding more salt or pepper. You can also add a splash of white wine or some fresh herbs to enhance the flavor. Remember, always taste and adjust according to your preference.
Tips From the Chef
- Ensure onions are finely diced for a smoother soup texture.
- Monitor the simmering soup to ensure the dumplings cook evenly and don’t stick together.
- Use cold shortening for the dumplings to achieve a flakier texture.
Storage, Freezing & Reheating Instructions:
Store any leftovers in an airtight container in the refrigerator for up to 3 days. When you’re ready to eat, reheat on the stovetop over medium heat, stirring occasionally until warmed through.
Freezing is not recommended for dairy based soups. The dairy will separate from the other ingredients, creating an unpleasant texture.
More Favorite Chicken Dinner Recipes
Watch the video below where Rachel will walk you through every step of this recipe. Sometimes it helps to have a visual, and we’ve always got you covered with our cooking show. You can find the complete collection of recipes on YouTube, Facebook Watch, or our Facebook Page, or right here on our website with their corresponding recipes.
It was absolutely delicious. Way more flavorful than other recipes I have found. Thanks!
Easy dumpling recipe to follow and dumplings turned out amazing.
Thank you for sharing! I’ve made this TWICE now for my family within 2 weeks! They absolutely love it! I cheated a bit though and bought the premade flat dumplings in the freezer section and a rotisserie chicken oh and chicken broth. : )
Wonderful recipe, one thing I will change in the future is not using buttermilk for dumplings, I don’t like their taste. But it’s just personal preference. Thank you.
Great recipe! Reminds me of my Aunts chicken and dumplings. Only difference is she always put a cream of mushroom in hers. But this was still just as good!
I made this today and my neighbor said it was the best she’d ever had! 😘 The only think I did different was after I shredded the chicken, I sprinkled nature seasoning all over it, and let it sit there soaking that in before it went back into the soup.
whats nature seasoning?
This is the best chicken and dumplings recipe out there! Why it doesn’t have 5 stars is beyond me. Perfect amount of ingredients I rolled the dumplings. Instead of salt I used chicken base. I was out of milk and used 1/2&1/2.Was delicious!!! I didn’t add celery and carrots like I usually do, I realized that makes it taste like chicken soup. Very easy to follow and now my go to forever
I think I messed up using vinegar in milk and new stove so it cooked faster than I’m used to. Other than my little mess ups this recipe was delicious. I think I’ll double the dumplings next time and use all dark meat. Great recipe!
Easy and delicious!
I’m from Michigan, and every time I’ve tried to make southern chicken and dumplings for my husband from Kentucky, it never turns out right. Except for this recipe! Omg it is perfect! I add the celery finely chopped about 3-4 shredded carrots. Chef’s kiss! I just saved this to my regular recipe book! Thank you so much for this recipe! The dumplings are amazing.
I love this recipe!!!!! You have to get up pretty early in the morning to impress my mother with chicken & dumplings. Not only did she rave about them she keeps telling me how good they were. These are the best I’ve had since my grandma passed. Thank you so much. I recommend this recipe to anyone who loves old fashion chicken & dumplings. I’m making it again for lunch at church tomorrow. I’ll try and snap a photo.
Greg Beck