Old-Fashioned Southern Chicken and Dumplings

This classic Southern chicken and dumplings recipe delivers tender, pillowy dumplings swimming in rich, velvety broth alongside perfectly cooked chicken. It’s the kind of meal that makes everything feel right with the world.

This isn’t just any chicken and dumplings – it’s the real deal, made the way Southern grandmothers have been making it for generations. The dumplings are rolled thin and cut by hand, creating that authentic texture that sets this version apart from quick-drop dumplings. The broth? Rich and golden, infused with layers of flavor from slow-cooked chicken and aromatic vegetables.

Ingredients

For the Broth:

• 1 (3-4 pound) whole young chicken
• 3 ribs celery, cut into large pieces
• 1 large onion, peeled and quartered
• 1 tablespoon chicken base (Better Than Bouillon preferred)
• 2 teaspoons salt
• 1 teaspoon black pepper

For the Dumplings:

• 2 cups all-purpose flour
• 3/4 cup ice water

For the Finishing:

• 1 (10.5-ounce) can cream of chicken soup
• 3 tablespoons cornstarch (optional, for thickening)

Steps

1. Start by preparing the broth. Remove chicken innards and place the bird in a large stockpot. Add celery, onion, chicken base, salt, and pepper. Pour in about 12 cups water – just enough to cover the chicken. Bring to a gentle boil over medium heat and cook for 1 hour, or until meat easily falls from the bone. The broth should be fragrant and golden.
2. Using tongs, carefully remove the chicken to a plate to cool. Strain out vegetables using a fine-mesh sieve, reserving the precious broth. A clear broth now will mean prettier dumplings later.
3. For the dumplings, place flour in a medium bowl and add ice-cold water. Mix with a fork until shaggy, then knead briefly with hands until cohesive. On a well-floured surface, roll to 1/8-inch thickness, rotating dough occasionally to prevent sticking. The dough should be thin enough to see your hand’s shadow through it.
4. Using a pizza cutter or sharp knife, cut dough into 1-inch strips, then cross-cut into 2-inch lengths. Let rest while you shred the chicken. This rest period helps prevent tough dumplings.
5. Once chicken is cool enough to handle, shred meat into bite-sized pieces, discarding skin and bones. Keep pieces uniform for even eating.
6. Return strained broth to medium-high heat. Whisk in cream of chicken soup until smooth. Season gradually with additional salt and pepper – taste as you go. For thicker broth, combine cornstarch with 1/4 cup cool water and whisk into boiling broth.
7. When broth reaches a rolling boil, add dumplings one at a time, stirring gently between additions to prevent sticking. Cook about 5 minutes until they float and become translucent. Add shredded chicken and heat through. The finished broth should coat the back of a spoon.

Smart Swaps

• Use bone-in chicken thighs instead of whole chicken (4-5 pounds)
• Substitute whole wheat flour for half the all-purpose flour for added nutrition
• Try gluten-free flour blend (1:1 ratio) for gluten-free version

Make It Diabetes-Friendly

• Use almond flour for 1/4 of the dumpling flour to reduce carbs by 8g per serving
• Skip cornstarch thickener and reduce broth naturally
• Portion into 1-cup servings (approximately 25g carbs each)
• Serve with extra vegetables to increase fiber

Pro Tips

• Keep dumpling dough cold for tender results
• Don’t overcrowd dumplings when adding to broth
• Let broth cool slightly before adding cream soup to prevent curdling
• Season broth fully before adding dumplings – they’ll absorb the flavor