Southern Style Chicken And Dumplings

Southern Style Chicken and Dumplings is the ultimate comfort food that combines a rich, flavorful chicken soup with tender, fluffy dumplings.

This classic dish begins with a hearty homemade chicken broth made from boiling a whole chicken with aromatic vegetables, garlic, and herbs, which is then thickened to perfection.

The dumplings, light and airy, are dropped into the soup and cooked until soft, creating a satisfying and warming meal that’s perfect for a cozy night in. Whether it’s a family favorite or your first time making it, this Southern classic never disappoints.

How to make Southern Style Chicken And Dumplings

THE SOUP:

Basic recipe would be to start by boiling a whole chicken with carrots, celery, onion, and a few cloves of garlic with just enough water to cover it all. (I don’t have a set amount of veggies or herbs it’s just what I feel like).

Boil until the chicken starts falling off the bone then pull it out to cool so you can debone it.

I blend the veggies back into the stock instead of tossing them because it helps thicken it.

I also add about a cup of water with 3 tbs cornstarch mixed in and whisk it into the broth.

Add salt pepper to taste or whatever seasoning you prefer.

THE DUMPLINGS:

The dumplings are 2 cups flour, tsp of salt, tsp of baking powder, and 3 tbs butter.

Mix the butter in until there is a fine texture, then add enough milk to bring it all sticking together.

Roll it out, and cut to your preferential size.

Drop them in your thickened soup base with the deboned chicken and stir occasionally until the dumplings are soft.

Nutrition Information:

YIELDS: 8 | SERVING SIZE: 1

The Soup (per serving):

Calories: 150 calories | Protein: 15 grams | Fat: 5 grams | Carbohydrates: 5 grams | Fiber: 1 grams

The Dumplings (per serving)

Notes:

Customizing the Vegetables:

Feel free to adjust the veggies in the broth based on what you have on hand or your preferences. Common additions are parsnips, leeks, or even potatoes for extra heartiness. Just keep the basic trio of carrots, celery, and onion for the traditional flavor.

Thickening the Soup:

Blending the cooked vegetables back into the broth not only adds extra flavor but also helps naturally thicken the soup. If you prefer a creamier texture, you can add a splash of heavy cream or whole milk to the soup after blending the vegetables.

Dumpling Consistency:

The dumpling dough should be thick, but not too stiff. If it feels too dry, add a little more milk, a tablespoon at a time, until it reaches a sticky consistency that can be rolled out easily. Be careful not to overwork the dough—this will ensure the dumplings stay light and tender.

Seasoning:

Salt and pepper are essential for flavor, but feel free to experiment with additional seasonings. A pinch of thyme, rosemary, or garlic powder can elevate the broth’s flavor. You can also add a bay leaf to the broth for a depth of flavor, but remember to remove it before blending the vegetables.

Deboning the Chicken:

When deboning the chicken, don’t discard the skin or bones—they can be used for making an even richer broth. After removing the meat, you can return the bones to the pot to simmer for a little longer for added depth of flavor.

Dumpling Cooking Tips:

Drop the dumplings gently into the simmering broth to avoid them sinking to the bottom. Let them cook undisturbed until they’re fully puffed and cooked through (usually about 10-15 minutes, depending on the size of the dumplings). If you’re unsure, you can check one dumpling by cutting it open to make sure it’s cooked all the way through.

Freezing:

Chicken and dumplings can be made ahead of time and frozen. If you plan to freeze it, I recommend freezing the soup base and dumplings separately. When reheating, cook the dumplings fresh so they don’t become too soggy.

Making It Heartier:

If you want to make the dish even heartier, consider adding frozen peas, corn, or green beans to the soup before adding the dumplings. This adds color, texture, and extra nutrients.

Frequently Asked Questions:

Can I use boneless chicken for this recipe?

While the traditional recipe calls for a whole chicken, you can certainly use boneless chicken pieces such as thighs or breast if preferred.

Just adjust the cooking time accordingly.

What can I use to thicken the soup besides cornstarch?

If you prefer not to use cornstarch, you can thicken the soup with a roux made from flour and butter, or by simmering the soup longer to reduce and concentrate the flavors.

Can I make the dumplings ahead of time?

Yes, you can prepare the dumplings ahead of time and store them covered in the refrigerator until ready to use.

Just be sure to bring them to room temperature before dropping them into the hot soup.

Are there any variations for the dumpling dough?

Absolutely! Some people like to add herbs like thyme or parsley to the dumpling dough for extra flavor.

You can also experiment with using buttermilk instead of regular milk for a tangier taste.

How long should I cook the dumplings in the soup?

Once you drop the dumplings into the simmering soup, cover the pot and let them cook for about 15-20 minutes or until they are cooked through and fluffy.

Avoid stirring too frequently to prevent them from breaking apart.

Can I use chicken broth instead of boiling a whole chicken for the soup base?

Yes, you can substitute chicken broth for boiling a whole chicken if you prefer a quicker option.

Just adjust the seasoning accordingly to taste.

Can I make the soup ahead of time and add the dumplings later?

Absolutely! You can prepare the soup base in advance and refrigerate it.

When ready to serve, reheat the soup and add the dumplings to cook fresh.

Can I freeze leftover chicken and dumplings?

Yes, you can freeze leftover chicken and dumplings for future meals.

Store them in an airtight container and they should keep well for up to 3 months.

How do I know when the dumplings are done cooking?

The dumplings are done when they are fluffy and have doubled in size.

You can also insert a toothpick into the center of a dumpling – if it comes out clean, they’re ready.

Can I make the dumplings gluten-free?

Yes, you can substitute the all-purpose flour with a gluten-free flour blend to make gluten-free dumplings.

Just ensure the blend contains a binder like xanthan gum.

What can I add to the soup for extra flavor?

You can add herbs like thyme, parsley, or bay leaves to the soup while boiling the chicken for added flavor depth.

Can I use vegetable shortening instead of butter for the dumplings?

Yes, you can substitute vegetable shortening for butter in the dumpling dough.

It will yield a slightly different texture but will still work well.

How thin should I roll out the dumpling dough?

Roll out the dumpling dough to about 1/4 inch thickness for best results.

Thinner dough may result in dumplings that fall apart.

Can I add vegetables other than carrots, celery, and onion to the soup?

Certainly! Feel free to customize the soup base with vegetables like peas, corn, or potatoes to suit your taste preferences.

What’s the best way to store leftover chicken and dumplings?

Store leftover chicken and dumplings in an airtight container in the refrigerator for up to 3-4 days.

Reheat gently on the stove or in the microwave before serving.