Old-fashioned Southern chicken and dumplings is one of those classic comfort foods that brings warmth, tradition, and homemade goodness to the dinner table. Made with tender chicken, soft homemade dumplings, and a rich, flavorful broth, this Southern favorite has been passed down through generations.
Unlike modern shortcuts that use canned biscuits or packaged mixes, traditional Southern chicken and dumplings are made from scratch. The chicken is slowly simmered to create a delicious broth, while simple flour dumplings are rolled, cut, and cooked directly in the pot.
The result is a hearty, satisfying meal that tastes like something Grandma would have made on a Sunday afternoon.
If you have ever wondered how to make authentic old-fashioned Southern chicken and dumplings, this guide will walk you through the ingredients, preparation, cooking techniques, and secrets to getting the perfect texture every time.
What Are Old-Fashioned Southern Chicken and Dumplings?
Old-fashioned Southern chicken and dumplings is a traditional American comfort food consisting of slow-cooked chicken and homemade dumplings simmered together in a savory broth.
The dish has deep roots in Southern home cooking, where families relied on inexpensive ingredients to create filling meals.
Traditional Southern versions commonly feature flat, rolled dumplings rather than the fluffy, biscuit-like dumplings found in some other regional recipes.
These flat dumplings are sometimes called Southern slick dumplings or rolled dumplings.
As they cook, they absorb the chicken broth, becoming tender while releasing a little flour that naturally thickens the liquid.
The finished dish should be rich and comforting without becoming overly thick or pasty.
Old-Fashioned Southern Chicken and Dumplings Recipe
RECIPE DETAILS
Prep Time
25 minutes
Cook Time
1 hour 30 minutes
Servings
6–8 servings
Difficulty
Easy to moderate
Ingredients for the Chicken and Broth
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1 whole chicken (approximately 3–4 pounds)
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10 cups water, or enough to cover the chicken
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1 medium onion, quartered
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2 celery stalks, chopped
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2 medium carrots, chopped
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3 garlic cloves, smashed
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2 teaspoons salt, divided, plus more to taste
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1 teaspoon black pepper
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1 teaspoon poultry seasoning
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2 tablespoons unsalted butter
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1 bay leaf
Ingredients for Homemade Southern Dumplings
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2 cups all-purpose flour
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1 teaspoon baking powder
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1 teaspoon salt
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3 tablespoons cold butter or shortening
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¾ cup buttermilk, plus a little more if needed
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Additional flour for rolling
The ingredients are simple, but their combination creates the rich flavor and comforting texture that make Southern chicken and dumplings special.
How to Make Old-Fashioned Southern Chicken and Dumplings Step by Step
Step 1: Cook the Chicken
Place the whole chicken into a large Dutch oven or heavy-bottomed stockpot.
Add the water, onion, celery, carrots, garlic, 1 teaspoon of salt, black pepper, poultry seasoning, and bay leaf.
Bring everything to a gentle boil over medium-high heat.
Once boiling, reduce the heat to low and cover the pot partially.
Allow the chicken to simmer for approximately 60–75 minutes, or until the meat is fully cooked and tender. The thickest part of the chicken should reach at least 165°F.
Cooking the chicken slowly allows its natural flavor to develop in the broth.
Avoid boiling aggressively because this can make the chicken tougher and create a cloudy broth.
Step 2: Remove and Shred the Chicken
Carefully remove the cooked chicken from the pot and place it on a large plate or cutting board.
Allow it to cool until it is safe to handle.
Remove and discard the skin and bones.
Shred the chicken into bite-sized pieces using two forks or your hands.
Set the shredded chicken aside while preparing the dumplings.
Strain the broth into a clean pot or large bowl, discarding the cooked vegetables and bay leaf.
Return approximately 8 cups of the broth to the cooking pot. Reserve any extra broth in case the dumplings absorb more liquid than expected.
Stir in the butter and taste the broth, adjusting the seasoning as needed.
Step 3: Prepare the Homemade Dumpling Dough
In a large mixing bowl, combine the flour, baking powder, and salt.
Add the cold butter or shortening.
Using a pastry cutter, fork, or your fingertips, work the fat into the flour until the mixture resembles coarse crumbs.
Slowly pour in the buttermilk while stirring gently.
Continue mixing until a soft dough forms.
If the dough seems too dry, add another tablespoon of buttermilk.
The dough should hold together without becoming excessively sticky.
Important: Avoid overmixing the dough. Too much handling develops gluten and can make the dumplings tough.
Step 4: Roll and Cut the Dumplings
Lightly flour a clean countertop or large cutting board.
Transfer the dumpling dough onto the floured surface.
Gently knead the dough two or three times, just enough to bring everything together.
Using a rolling pin, roll the dough into a large rectangle approximately ⅛ to ¼ inch thick.
For traditional Southern chicken and dumplings, thinner dumplings generally create a more tender texture.
Use a sharp knife or pizza cutter to slice the dough into strips approximately 1 inch wide and 2–3 inches long.
Dust the strips lightly with flour to prevent sticking.
Do not worry if every dumpling is not perfectly shaped. Rustic, uneven dumplings are part of the charm of homemade Southern cooking.
Step 5: Cook the Dumplings in the Broth
Bring the reserved chicken broth to a gentle boil.
Drop the dumpling strips into the broth a few at a time, stirring gently between additions to prevent them from sticking together.
Once all the dumplings are added, reduce the heat to a steady simmer.
Cover the pot and cook for approximately 12–15 minutes, stirring occasionally and gently.
The dumplings will absorb the flavorful broth and begin to soften.
Some of the flour coating the dumplings will naturally thicken the broth.
Test a dumpling before moving to the next step. It should be tender and cooked through without a raw, doughy center.
Step 6: Add the Shredded Chicken
Once the dumplings are tender, return the shredded chicken to the pot.
Stir carefully to distribute the chicken without breaking apart the dumplings.
Allow everything to simmer together for another 5–10 minutes, until the chicken is heated through.
If the broth becomes too thick, add a small amount of reserved chicken broth.
If it seems too thin, allow the mixture to simmer uncovered for a few additional minutes.
Taste and adjust the salt and pepper.
Step 7: Let the Chicken and Dumplings Rest
Turn off the heat and allow the chicken and dumplings to rest for approximately 5 minutes before serving.
This short resting period allows the broth to thicken slightly and the flavors to settle.
Ladle generous portions into bowls and serve warm.
What Is the Secret to Perfect Southern Chicken and Dumplings?
The secret to excellent Southern chicken and dumplings is not an expensive ingredient or complicated cooking technique.
It comes down to preparing a flavorful broth, handling the dough gently, and allowing the dumplings to cook properly.
1. Use a Whole Chicken for Better Flavor
A whole chicken produces a deeper, richer broth than boneless chicken breasts alone.
The bones, skin, and connective tissue release flavor and gelatin during cooking.
This creates a naturally satisfying broth without relying heavily on canned soup or artificial flavorings.
2. Make the Dumplings From Scratch
Homemade dumplings have a texture and flavor that packaged shortcuts cannot always reproduce.
Traditional rolled dumplings require only a handful of pantry ingredients.
They are also inexpensive and easy to prepare.
3. Do Not Overwork the Dough
Overworking dumpling dough can make it chewy and dense.
Mix only until the ingredients come together, then roll and cut the dough.
A little rustic texture is perfectly acceptable.
4. Keep the Broth at a Gentle Simmer
An aggressive boil can cause delicate dumplings to break apart.
A gentle simmer allows them to cook evenly while maintaining their shape.
5. Allow the Dumplings to Thicken the Broth Naturally
Traditional Southern chicken and dumplings often gets its thickness from the flour released by the dumplings.
You generally do not need a separate flour slurry or cornstarch mixture.
Should Southern Chicken and Dumplings Be Thick or Soupy?
One of the most common questions about Southern chicken and dumplings concerns the consistency.
The answer depends on family tradition and personal preference.
Some Southern families prefer chicken and dumplings with a thick, gravy-like broth.
Others enjoy a looser, soup-like consistency.
Both approaches can be delicious.
For a traditional homemade version, aim for a broth that lightly coats a spoon while remaining fluid enough to surround the chicken and dumplings.
If the mixture becomes too thick, add warm chicken broth a little at a time.
If it is too thin, simmer it uncovered briefly to reduce some of the liquid.
Remember that the broth will continue to thicken as the dish cools.
Can You Make Southern Chicken and Dumplings Without Buttermilk?
Yes. Although buttermilk adds a pleasant tang and helps create tender dumplings, it is not absolutely necessary.
You can substitute regular whole milk in the same amount.
Another option is to prepare a homemade buttermilk substitute.
Combine ¾ cup milk with approximately 2¼ teaspoons lemon juice or white vinegar.
Allow the mixture to stand for 5–10 minutes before using it in the dumpling dough.
The substitute will not behave exactly like cultured buttermilk, but it works well in this recipe.
What Is the Difference Between Flat Dumplings and Drop Dumplings?
Southern chicken and dumplings can be prepared using two popular styles.
Flat Southern Dumplings
Flat dumplings are rolled thin and cut into strips or squares.
They cook directly in the chicken broth, developing a tender, slightly chewy texture.
This style is strongly associated with traditional Southern home cooking.
Fluffy Drop Dumplings
Drop dumplings are made from a softer, thicker dough.
Instead of rolling and cutting them, spoonfuls of dough are dropped directly onto the simmering broth.
They puff up as they cook, creating a biscuit-like texture.
Both styles have long histories in American home cooking, although flat dumplings are particularly popular in many Southern households.
Can You Use Chicken Breasts Instead of a Whole Chicken?
Yes. Boneless, skinless chicken breasts can be used when you want a quicker recipe.
However, they generally produce a less flavorful broth.
For a shortcut version, use:
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2 pounds boneless, skinless chicken breasts
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8 cups good-quality chicken broth
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1 medium onion
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2 celery stalks
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1 teaspoon poultry seasoning
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Salt and pepper to taste
Simmer the chicken gently until it reaches 165°F, typically about 15–25 minutes depending on thickness.
Remove and shred the chicken, then prepare and cook the dumplings as directed.
For richer flavor, consider using boneless chicken thighs instead of breasts.
Chicken thighs contain more fat and usually remain tender during simmering.
How Do You Keep Homemade Dumplings From Falling Apart?
Dumplings that dissolve in the broth can turn an otherwise delicious meal into a thick, floury mixture.
Several common mistakes contribute to this problem.
Adding too much liquid to the dough: The dough should be soft but sturdy enough to roll and cut.
Rolling the dumplings too thin: Extremely thin strips can tear during cooking. Aim for approximately ⅛ to ¼ inch thick.
Boiling the broth too aggressively: Rapid boiling can break the dumplings apart.
Stirring too frequently: Stir gently and only when necessary.
Not cooking the dumplings long enough: Allow enough time for the flour to cook through and the dumplings to develop their final texture.
With a properly prepared dough and gentle cooking, homemade dumplings should remain tender without completely dissolving.
What Can You Serve With Southern Chicken and Dumplings?
Chicken and dumplings is already a hearty, filling meal, so simple side dishes usually work best.
Some popular Southern-inspired accompaniments include:
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Southern-style green beans
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Collard greens
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Fried okra
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Roasted carrots
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Steamed broccoli
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Southern cornbread
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Cucumber and tomato salad
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Buttered peas
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Fresh garden salad
A lighter vegetable side dish helps balance the richness of the chicken and dumplings.
For a traditional Southern dinner, green beans or collard greens are particularly good choices.
How Do You Store Leftover Chicken and Dumplings?
Leftover chicken and dumplings can taste wonderful the following day because the flavors continue to blend.
However, the dumplings will absorb additional broth during storage.
Allow the dish to cool briefly, then transfer it into airtight containers and refrigerate within 2 hours of cooking.
Store leftovers in the refrigerator for up to 3–4 days.
When reheating, place the chicken and dumplings in a saucepan over medium-low heat.
Add a splash of chicken broth or water to restore the desired consistency.
Stir gently until everything is heated through to 165°F.
Avoid vigorous boiling because it may cause the dumplings to break apart.
Can You Freeze Southern Chicken and Dumplings?
Yes, but freezing can affect the texture of homemade dumplings.
The dumplings may become softer after thawing because they absorb additional moisture.
For the best results, consider freezing the chicken and broth separately before adding fresh dumplings.
If freezing the completed dish, place cooled portions into freezer-safe airtight containers.
Leave some space for expansion.
For best quality, use within approximately 2–3 months.
Thaw overnight in the refrigerator and reheat gently, adding extra broth as needed.
Common Mistakes to Avoid When Making Chicken and Dumplings
Even a simple Southern recipe can go wrong when a few important details are overlooked.
Using Bland Broth
The broth is the foundation of the entire dish.
Season the chicken while it cooks and taste the liquid before adding the dumplings.
Adding Too Much Flour
Excess flour can turn the broth into a thick paste.
Lightly dust the dumplings rather than coating them heavily.
Overcooking the Chicken
Chicken that cooks too long at high heat can become dry or stringy.
Maintain a gentle simmer and remove the chicken once it is tender and fully cooked.
Making the Dumplings Too Thick
Very thick rolled dumplings may remain doughy in the center.
Rolling them evenly helps them cook at the same rate.
Adding Cream Too Early
Traditional Southern chicken and dumplings does not require heavy cream.
The chicken broth and flour from the dumplings create a satisfying consistency on their own.
If you prefer a creamier version, stir in a small splash of cream near the end of cooking.
Frequently Asked Questions About Southern Chicken and Dumplings
Do traditional Southern chicken and dumplings contain vegetables?
Vegetables such as onion, celery, and carrots are often used to flavor the broth. Some recipes strain them out before adding the dumplings, while others leave them in the finished dish.
Can you make chicken and dumplings with self-rising flour?
Yes. Self-rising flour can be used for the dumplings. Because it already contains baking powder and salt, omit those ingredients from the dumpling recipe and adjust seasoning as needed.
Why are my chicken and dumplings gummy?
Gummy dumplings can result from undercooking, overly wet dough, excessive handling, or a broth that has become too thick with starch. Keep the dough lightly mixed and cook the dumplings until their centers are no longer raw.
Do you cook dumplings covered or uncovered?
For this recipe, cook the dumplings mostly covered at a gentle simmer. Briefly uncover the pot when necessary to stir or check their texture.
Can you make chicken and dumplings ahead of time?
Yes. You can prepare the chicken and broth a day ahead, refrigerate them, and cook fresh dumplings shortly before serving. This approach provides excellent flavor while preserving the dumplings’ texture.
Can you use rotisserie chicken?
Yes. Rotisserie chicken is a convenient shortcut. Shred approximately 3–4 cups of cooked chicken and combine it with seasoned chicken broth before preparing the dumplings.
What makes Southern chicken and dumplings different from chicken noodle soup?
Chicken noodle soup uses pasta noodles, while chicken and dumplings uses a homemade flour-based dough. The dumplings also release starch into the broth, often creating a thicker consistency.
Why Old-Fashioned Southern Chicken and Dumplings Remains a Family Favorite
There is something special about a recipe that has been prepared in Southern kitchens for generations.
Old-fashioned chicken and dumplings represents the kind of home cooking built around simple ingredients, patience, and family traditions.
It does not require expensive cuts of meat, complicated seasonings, or professional cooking equipment.
A whole chicken, flour, buttermilk, and a few pantry staples can become a comforting dinner that feeds the entire family.
For many people, the aroma of chicken simmering on the stove brings back memories of grandparents, family gatherings, Sunday dinners, and meals shared around the kitchen table.
The recipe may change slightly from one household to another, but the comfort it provides remains much the same.
Final Thoughts: How Do You Make Old-Fashioned Southern Chicken and Dumplings?
Making old-fashioned Southern chicken and dumplings from scratch is easier than many people think.
The process begins with slowly simmering a whole chicken to create a flavorful homemade broth. Once the chicken is cooked and shredded, simple flour-and-buttermilk dumplings are rolled, cut, and simmered directly in the broth until tender.
The shredded chicken is then returned to the pot, creating a rich, hearty meal that captures the essence of traditional Southern comfort food.
The most important things to remember are to use a flavorful broth, avoid overworking the dumpling dough, maintain a gentle simmer, and allow the finished dish to rest briefly before serving.
Whether you are recreating a family recipe or preparing homemade chicken and dumplings for the first time, this classic Southern dish is a wonderful reminder that some of the best meals are made with simple ingredients and a little patience.
Old-fashioned Southern chicken and dumplings is more than just dinner. It is a comforting tradition worth keeping alive, one homemade bowl at a time.
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