If you’re craving a warm, comforting meal that feels like a big, cozy hug, you absolutely need to try this Easy Southern Chicken and Dumplings Recipe. It’s the kind of dish that brings people together around the table with its rich, buttery broth, tender chicken, and pillowy dumplings that soak up every delicious drop of flavor. Whether it’s a chilly evening or a weekend family dinner, this southern classic never fails to satisfy and will quickly become one of your favorites too.
Ingredients You’ll Need
The beauty of this Easy Southern Chicken and Dumplings Recipe lies in its simplicity. Each ingredient is a humble superstar that adds a layer of flavor, richness, or heartiness to the dish, making it downright irresistible.
- 3-4 boneless, skinless chicken breasts: Provide tender, juicy protein and create the base broth flavor when cooked.
- 1 stick butter (1/2 cup): Adds richness and a silky texture to the broth.
- 1 (10.5 ounce) can cream of chicken soup: Thickens the broth and gives a luscious, creamy finish.
- Cracked or coarse ground black pepper: Brings a bold, warm spice that balances the creaminess.
- 2 cups self-rising flour: The foundation for the dumplings providing lightness and the perfect chew.
- 1/4 teaspoon salt: Enhances all the flavors without overpowering them.
- 1/3 cup canola oil: Keeps the dumplings tender and helps bind the dough.
- 1 large egg: Binds the dumpling dough together adding structure.
- 1-2 tablespoons cold water (if needed): Adjusts dough consistency to ensure perfect dumplings.
How to Make Easy Southern Chicken and Dumplings Recipe
Step 1: Prepare the Chicken Broth
Start by filling a large stock pot with 12 to 14 cups of water and generously salt it before bringing to a boil. Add your chicken breasts to this bubbling pot and cook them until they are fully done—you’ll know they’re ready when they float. Once cooked, remove the chicken and let it cool while you reduce the heat to maintain a gentle low boil in the broth. This broth will be the flavorful base for your dumplings and chicken stew, so keep it simmering gently.
Step 2: Build the Creamy Broth
Into the hot broth, melt a full stick of butter along with the can of cream of chicken soup. Stir in a generous amount of cracked black pepper—this seasoning infuses the broth with warmth and a bit of a zesty kick. Let everything meld together as you move on to preparing your dumplings.
Step 3: Make the Dumpling Dough
In a medium bowl, combine the self-rising flour and salt. Create a small well in the center and add the canola oil and egg. Stir with a fork until the mix comes together into a shaggy dough ball. If your dough feels too dry, don’t hesitate to add a tablespoon or two of cold water to get the consistency just right—tacky yet firm enough to roll out.
Step 4: Roll Out the Dough
Flour your surface generously and turn out the dough. Tear off about a third of it to work with. Roll this portion out with a floured rolling pin to about 1/4 inch thickness or slightly thinner—this helps the dumplings cook evenly and ensures they soak up just the right amount of broth.
Step 5: Cut the Dumplings
Using a butter knife or pizza cutter, cut the rolled dough into approximately 1-inch squares. This size is perfect for comforting bites of tender dumpling that will puff up deliciously in the broth.
Step 6: Prepare Dumplings for Cooking
Toss the cut dumplings in the extra flour on your surface. This trick prevents them from sticking together and dissolving into your broth as they cook. Adding the flour-coated dumplings a few at a time to the simmering broth allows them to cook gently and thicken the stew beautifully. Be sure to flour your surface again between batches for the same effect.
Step 7: Add the Shredded Chicken
Once your chicken breasts have cooled, shred them into bite-sized pieces and add them back to the simmering pot. This brings back the savory, protein-packed goodness and completes the heart of this southern classic.
Step 8: Cook Dumplings Perfectly
As the dumplings cook, you’ll notice them sinking to the bottom of the pot. Stir gently but frequently to keep them from sticking without breaking them apart. When they start turning white and float back to the top, you’ll know they’re perfectly cooked—usually between 20 to 30 minutes.
Step 9: Final Touches and Serve
Give the stew a final taste and add more cracked black pepper if desired. Now you have a rich, silky broth brimming with tender chicken and fluffy dumplings ready to warm your soul. Serve it up hot and prepare for some well-deserved compliments!
How to Serve Easy Southern Chicken and Dumplings Recipe
Garnishes
To elevate your bowl, sprinkle freshly chopped parsley or chives for a pop of color and freshness. A pinch of cracked black pepper right before serving adds a little extra zing. If you like a hint of warmth, a dash of smoked paprika can add a subtle smoky depth that’s fantastic.
Side Dishes
This dish is hearty enough on its own, but a crisp green salad with tangy vinaigrette or some buttery sautéed greens like collards or spinach brings a perfect balance. For a cozy addition, warm buttermilk biscuits or cornbread slathered with honey butter make wonderful companions.
Creative Ways to Present
Serve the dumplings and chicken in rustic bowls for a homestyle feel, or for a southern-themed dinner, accompany with mason jar glasses and gingham napkins. You can also ladle it over mashed potatoes or creamy grits for a Southern twist that’s downright indulgent. No matter how you plate it, this dish is sure to impress!
Make Ahead and Storage
Storing Leftovers
Once cooled, transfer leftovers to airtight containers and refrigerate for up to four days. The flavors actually deepen overnight, making the next day’s meal even tastier. Just be mindful the dumplings may thicken the broth as they soak up more liquid in the fridge.
Freezing
You can freeze this Easy Southern Chicken and Dumplings Recipe, but for best texture, freeze the broth and chicken separately from the dumplings. Dumplings tend to become a bit softer after freezing and thawing. Store each in airtight freezer-safe containers for up to three months.
Reheating
Reheat gently over low heat on the stove to prevent the dumplings from breaking apart or becoming mushy. Adding a splash of water or chicken broth during reheating helps loosen the broth to that perfect saucy consistency. Avoid microwaving if possible for the best texture.
FAQs
Can I use chicken thighs instead of breasts?
Absolutely! Chicken thighs add extra richness and stay juicy during cooking, which can make your chicken and dumplings even more flavorful and tender.
What if I don’t have self-rising flour?
You can make your own by combining 2 cups all-purpose flour with 3 teaspoons baking powder and 1/2 teaspoon salt. This works perfectly for the dumplings’ fluffy texture.
How thick should the dumplings be rolled out?
A quarter-inch thickness is ideal—thin enough to cook through but thick enough to hold their shape and have a nice chewy bite.
Can I add vegetables to this recipe?
Yes, adding diced carrots, celery, or peas a few minutes before the dumplings are done is a great way to introduce more color, texture, and nutrients.
Is this recipe good for meal prep?
Definitely. This Easy Southern Chicken and Dumplings Recipe stores well and can be portioned into meals for easy reheating, perfect for busy weeks when you want a comforting, homemade lunch or dinner.
Final Thoughts
There’s nothing quite like a bowl of this Easy Southern Chicken and Dumplings Recipe to fill your home with warmth and delicious aromas. It’s a fabulous, heartfelt dish that’s straightforward to make with simple ingredients but abundant in flavor and comfort. Don’t be shy—gather your ingredients, stir up this classic, and let it become a beloved staple in your kitchen. You won’t regret it!
Print
Easy Southern Chicken and Dumplings Recipe
- Prep Time: 35 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 20 minutes
- Yield: 6 servings
- Category: Main Dish
- Method: Stovetop
- Cuisine: Southern American
Description
A hearty and comforting Southern classic, this Easy Southern Chicken and Dumplings recipe features tender chicken breasts simmered in a flavorful broth with soft, fluffy homemade dumplings. The rich combination of creamy chicken soup and buttery dumplings creates a satisfying one-pot meal perfect for family dinners or cozy days.
Ingredients
Chicken and Broth
- 3–4 boneless, skinless chicken breasts
- Water (about 12-14 cups)
- Cracked or coarse ground black pepper, to taste
Dumplings
- 2 cups self-rising flour
- 1/4 teaspoon salt
- 1/3 cup canola oil
- 1 large egg
- 1–2 tablespoons cold water, if needed
Other
- 1 stick butter (1/2 cup)
- 1 (10.5 ounce) can cream of chicken soup
Instructions
- Prepare the broth and chicken: Add about 12-14 cups of water to a large stock pot, generously salt the water, and bring it to a boil over high heat on the stovetop. Add the chicken breasts and cook until fully done; the chicken will usually float to the surface when cooked. Remove the breasts and set aside to cool. Lower the heat to medium-low to keep the broth simmering gently.
- Add butter, soup, and pepper: To the simmering broth, add the stick of butter, the cream of chicken soup, and a generous amount of cracked black pepper. Stir and allow the butter to melt completely while preparing the dumplings.
- Make the dumpling dough: In a medium bowl, combine the self-rising flour and salt. Create a well in the center and add the canola oil and egg. Using a fork, mix together until the dough is loose but forms a ball when pressed. Add 1 to 2 tablespoons of cold water if the dough is too dry or crumbly.
- Roll out the dough: Place the dough ball onto a well-floured surface. Tear off about one-third of the dough, then roll it out with a floured rolling pin to approximately 1/4 inch thickness or thinner.
- Cut the dumplings: Using a butter knife or pizza cutter, cut the rolled dough into roughly 1-inch squares.
- Coat and add dumplings to broth: Toss the dough squares in the extra flour from the floured surface to prevent sticking or dissolving. Add the floured dumplings a few at a time to the simmering broth, along with any extra flour, then repeat with the remaining dough, reflouring the surface as needed.
- Shred chicken and add back: Once the chicken breasts are cool enough to handle, shred them and add the shredded chicken back into the broth with the dumplings.
- Cook dumplings: As the dumplings cook and absorb the broth, they will sink then slowly float back up. Stir the pot frequently but gently to prevent sticking. Dumplings are done when they turn white and float, typically within 20-30 minutes.
- Season and serve: Adjust seasoning with additional cracked black pepper as desired. Serve warm and enjoy a classic Southern comfort meal.
Notes
- Self-rising flour contains baking powder and salt, so extra salt in the dumplings is minimal.
- Keeping dumplings floured before adding to the broth prevents them from clumping or dissolving.
- For richer flavor, use homemade chicken broth instead of water if available.
- Monitor the broth to keep it at a low boil to prevent dumplings from breaking apart.
- You can substitute canola oil with vegetable oil or melted butter in the dough for slight flavor variations.
