There’s something wonderfully comforting about a bowl of homemade Southern Chicken & Dumplin’s. This classic dish combines tender, slow-cooked chicken with a rich, savory homemade broth and soft, hand-rolled dumplin’s that practically melt in your mouth.
Simple ingredients, old-fashioned cooking, and plenty of comforting flavor make this a perfect family meal for cozy evenings, Sunday dinners, or whenever you’re craving authentic Southern comfort food.
Recipe Overview
Prep Time: 25 minutes
Cook Time: About 2 hours
Total Time: Approximately 2 hours 25 minutes
Servings: 6
Ingredients
For the Chicken and Homemade Broth
- 1 (3-pound) stewing hen or whole chicken
- 2 teaspoons salt, for cooking the chicken
- ¾ teaspoon salt, or black pepper to taste
- 2 quarts water
- 1 medium yellow onion, peeled and left whole
- ¼ cup chopped celery leaves
For the Homemade Dumplin’s
- 2 cups all-purpose flour, plus additional flour for kneading and dusting
- ½ teaspoon baking soda
- ½ teaspoon salt
- 3 tablespoons vegetable shortening
- ¾ cup whole milk
Instructions
Step 1: Cook the Chicken and Create the Broth
Place the stewing hen or whole chicken into a large Dutch oven or heavy-bottomed stockpot. Add 2 teaspoons of salt and 2 quarts of water.
Cover the pot and bring everything to a full boil over high heat. Once boiling, reduce the heat to medium.
Add the whole onion, chopped celery leaves, and the remaining ¾ teaspoon of salt or black pepper, depending on your preference.
Partially cover the pot and allow the chicken to simmer gently for approximately 1 to 1½ hours, or until the meat is exceptionally tender and easily pulls away from the bones.
Step 2: Prepare the Chicken and Strain the Broth
Carefully remove the cooked chicken and onion from the pot. Pour the broth through a fine-mesh strainer to remove the cooked onion and celery leaves.
Return the strained broth to the pot and bring it back to a gentle boil.
Meanwhile, allow the chicken to cool enough to handle safely. Remove and discard the skin and bones, then cut or shred the meat into bite-sized pieces, approximately 1 inch in size.
Set the prepared chicken aside while you make the dumplin’s.
Step 3: Prepare the Dumplin’ Dough
In a medium bowl, whisk together the flour, baking soda, and salt until evenly combined.
Add the vegetable shortening and work it into the flour using a pastry cutter, fork, or two knives. Continue until the mixture has the texture of coarse crumbs.
Gradually add the whole milk, stirring gently with a fork as you go. Mix only until the ingredients come together and form a soft dough.
Transfer the dough to a lightly floured work surface. Knead gently for about 5 minutes, or just until the dough becomes smooth. Be careful not to overwork it, as excessive kneading can make the dumplin’s tough.
Step 4: Roll and Cut the Dumplin’s
Lightly flour your work surface and roll the dough evenly to approximately ½ inch thick.
Using a sharp knife or pizza cutter, cut the dough into squares about 1½ inches wide.
Try to keep the pieces relatively uniform so they cook evenly.
Step 5: Cook the Dumplin’s
Bring the strained chicken broth to a boil. Carefully drop the dumplin’ squares into the hot broth one at a time, making sure they have enough room to cook without immediately sticking together.
Once all the dumplin’s have been added, immediately reduce the heat to low and cover the pot tightly.
Allow them to cook undisturbed for about 10 minutes. Keeping the lid closed during this stage helps the dumplin’s cook properly and maintain their soft, tender texture.
After 10 minutes, remove the lid and gently stir the dumplin’s.
Step 6: Add the Chicken and Finish the Dish
Return the shredded or chopped chicken to the pot. Stir gently to distribute the chicken throughout the broth and dumplin’s without breaking them apart.
Continue simmering for a few more minutes, just until the chicken is completely heated through and the broth has reached your preferred consistency.
Taste and adjust the seasoning if necessary.
How to Serve
Ladle the hot Chicken & Dumplin’s into shallow bowls and serve immediately.
For the best experience, enjoy it while it’s piping hot, with plenty of tender chicken, soft dumplin’s, and flavorful broth in every serving.
Tips for Perfect Southern Dumplin’s
Don’t Overwork the Dough
The key to light and tender dumplin’s is gentle handling. Knead the dough only until it becomes smooth and cohesive. Too much kneading can develop the gluten in the flour and result in chewy or dense dumplin’s.
Use Whole Milk
Whole milk gives the dumplin’ dough a richer texture and helps create soft, tender pieces that hold together beautifully during cooking.
Keep the Broth at a Gentle Simmer
Once the dumplin’s are added, avoid aggressively boiling the broth. A gentle simmer allows them to cook evenly while helping prevent them from breaking apart.
For a Thicker Broth
If you prefer a richer, slightly thicker, gravy-like broth, lightly sprinkle about 1 tablespoon of additional flour over the uncooked dumplin’s before adding them to the pot. As they cook, some of the flour will mix into the broth and naturally thicken it.
Let the Chicken Cook Until Tender
For the best flavor and texture, allow the chicken to simmer until it is tender enough to easily separate from the bones. This also gives the broth plenty of time to develop a rich, comforting flavor.
Why You’ll Love This Recipe
Dolly’s Classic Southern Chicken & Dumplin’s is the kind of recipe that brings old-fashioned comfort straight to the dinner table. The homemade broth is flavorful and satisfying, the chicken becomes wonderfully tender, and the soft rolled dumplin’s make every spoonful hearty and comforting.
It’s a simple, traditional recipe that proves you don’t need complicated ingredients to create a truly memorable homemade meal.