Old-fashioned Southern chicken and dumplings is a cozy, hearty one-pot meal made with tender shredded chicken, rich seasoned broth, and simple rolled dumplings. It is creamy, filling, and perfect for a comforting family supper.
Why You’ll Love This Recipe
This recipe turns simple ingredients into a deeply satisfying meal. A whole chicken creates a flavorful broth, while onion, celery, chicken base, and black pepper give it that classic homemade taste. The dumplings are made with just flour and ice water, giving them a tender, slightly chewy texture that soaks up the savory broth beautifully.
It is also practical. You can make it for Sunday dinner, cold evenings, or anytime you want a warm bowl of comfort. The cream of chicken soup adds extra body, and the optional cornstarch slurry makes the broth silky and spoonable.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
1 whole young chicken, 3 to 4 pounds
3 celery ribs, cut into large pieces
1 large onion, peeled and quartered
1 tablespoon chicken base, or 3 chicken bouillon cubes
2 teaspoons salt, plus more to taste
1 teaspoon black pepper, plus more to taste
12 cups water, or enough to just cover the chicken
2 cups all-purpose flour, plus extra for rolling
3/4 cup ice water
1 can cream of chicken soup, 10.5 ounces
3 tablespoons cornstarch, optional
1/4 cup cool water, for the optional slurry
Directions
Place the whole chicken in a large stockpot. Add the celery, onion, chicken base, salt, and black pepper. Pour in enough water to just cover the chicken, about 12 cups.
Set the pot over medium heat and bring it to a gentle boil. Cook for about 1 hour, or until the chicken is tender and beginning to pull away from the bone.
Carefully remove the chicken from the pot and place it on a plate to cool. Remove the celery and onion from the broth with tongs or strain the broth through a fine mesh sieve.
While the chicken cools, make the dumplings. Add the flour to a medium bowl. Pour in the ice water and stir with a fork until a rough dough forms. Use your hands to bring the dough together, then turn it onto a floured surface.
Knead the dough a few times, then roll it to about 1/8 inch thick. Add flour as needed to keep it from sticking. Cut the dough into 1-inch strips, then cut each strip into 2-inch pieces. Let the dumplings rest while you prepare the chicken.
Remove the meat from the chicken, discarding the bones and skin. Shred the chicken into bite-size pieces.
Return the broth to medium-high heat. Whisk in the cream of chicken soup until smooth. Taste and adjust with extra salt and pepper as needed.
For a thicker broth, whisk the cornstarch with 1/4 cup cool water until smooth. Stir the slurry into the broth and bring it to a boil.
Drop the dumplings into the boiling broth one at a time, stirring gently so they do not stick together. Cook for about 5 minutes, or until tender and floating. Add the shredded chicken back to the pot and stir gently. Cook until heated through.
Use self-rising flour instead of all-purpose flour for softer, fluffier dumplings.
Add sliced carrots to the broth for extra color and sweetness.
Stir in a little chopped parsley at the end for a fresh finish.
Use cooked shredded chicken and prepared chicken broth for a quicker version, but add chicken base for a deeper flavor.
Leave out the cream of chicken soup for a clearer, more traditional broth.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. The broth will thicken as it sits because the dumplings continue to absorb liquid.
Reheat gently on the stovetop over low heat, stirring carefully. Add a splash of broth or water to loosen the texture. You can also reheat individual portions in the microwave, stirring between short heating intervals.
FAQs
Can I use chicken breasts instead of a whole chicken?
Yes, but a whole chicken gives the broth more flavor. If using chicken breasts, add extra chicken base to enrich the broth.
Why are my dumplings tough?
They may have been overworked or rolled too thick. Knead only until combined and roll them thin.
Can I make the dumplings ahead?
Yes. Cut them, freeze them flat on a baking sheet, then store them in a freezer bag.
Do I need the cream of chicken soup?
No. It adds creaminess and flavor, but the recipe still works without it.
Can I use self-rising flour?
Yes. It makes lighter dumplings, though they can be more delicate.
How do I thicken the broth?
Use the optional cornstarch slurry and bring the broth to a boil.
Can I add vegetables?
Yes. Carrots, peas, or extra celery work well.
Why do the dumplings fall apart?
They may have been stirred too much or cooked in broth that was not boiling.
Can I freeze leftovers?
Yes, though the dumplings may soften after thawing.
What should I serve with chicken and dumplings?
It is filling on its own, but green beans, salad, or cornbread-style bread pair nicely.
Conclusion
Old-fashioned Southern chicken and dumplings is simple, warm, and deeply comforting. With rich homemade broth, tender chicken, and rolled dumplings, it is the kind of meal that feels like home in every spoonful.
A classic Southern comfort dish made with tender shredded chicken, rich homemade broth, and soft, chewy dumplings, all simmered together in one hearty and satisfying pot.
Ingredients
1 whole young chicken (3 to 4 pounds)
3 celery ribs, cut into large pieces
1 large onion, peeled and quartered
1 tablespoon chicken base or 3 chicken bouillon cubes
2 teaspoons salt, plus more to taste
1 teaspoon black pepper, plus more to taste
12 cups water (or enough to cover the chicken)
2 cups all-purpose flour, plus extra for rolling
3/4 cup ice water
1 can (10.5 oz) cream of chicken soup
3 tablespoons cornstarch (optional)
1/4 cup cool water (for slurry, optional)
Instructions
Place the whole chicken in a large stockpot with celery, onion, chicken base, salt, and pepper. Add enough water to cover the chicken.
Bring to a gentle boil and cook for about 1 hour until the chicken is tender.
Remove the chicken and let it cool. Strain or remove vegetables from the broth.
In a bowl, mix flour and ice water to form a dough. Knead lightly, roll thin, and cut into strips and pieces for dumplings.
Shred the cooled chicken, discarding bones and skin.
Return broth to heat and whisk in cream of chicken soup until smooth.
If desired, mix cornstarch with water and add to broth to thicken. Bring to a boil.
Add dumplings one at a time, stirring gently. Cook for about 5 minutes until tender.
Return shredded chicken to the pot and cook until heated through.
Notes
Do not overwork the dumpling dough to keep them tender.
Roll dumplings thin for best texture.
Stir gently to avoid breaking dumplings.
Add extra broth or water when reheating as dumplings absorb liquid.
