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4.9 from 132 votes

Southern Style Chicken and Dumplings

This Southern-style chicken and dumplings recipe features easy homemade rolled dumplings and shredded chicken in a deliciously creamy broth, all ready in just 1 hour.

Prep Time
30 mins
Cook Time
30 mins
Total Time
1 hr 15 mins
Servings: 6 servings
Calories: 494 kcal
Course: Main Course , Soup
Cuisine: American

Ingredients

  • 1 tablespoon olive oil
  • 1 medium white onion diced
  • 3 cloves minced garlic 
  • 3 boneless skinless chicken breasts
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 6 cups chicken broth
  • 2 cups milk whole or 2%
  • 1 tablespoon cornstarch
  • 1/4 cup water
For the Dumplings
  • 2 cups all-purpose flour
  • 1/2 teaspoon baking powder
  • 1 teaspoon salt
  • 1/3 cup shortening cold
  • 3/4 cup buttermilk

Instructions

    Cup of Yum
  1. In a large Dutch oven, heat 1 tablespoon olive oil over medium-high heat for about 1 minute. Add the diced onion and cook for 5 minutes, stirring occasionally, until softened and translucent. Add 3 cloves minced garlic and cook for an additional 1 minute until fragrant.
  2. Place 3 boneless skinless chicken breasts into the pot and season with 1 teaspoon salt and 1/2 teaspoon black pepper. Pour in 6 cups chicken broth. Bring the mixture to a boil, then reduce the heat to medium-low and let it simmer for 15-20 minutes, or until the chicken is fully cooked and can be easily shredded with a fork.
  3. While the chicken cooks, prepare the dumplings. In a medium mixing bowl, whisk together 2 cups all-purpose flour, 1/2 teaspoon baking powder, and 1 teaspoon salt. Using a pastry cutter or food processor, cut in 1/3 cup of cold shortening until the mixture resembles coarse crumbs. Gradually stir in 3/4 cup buttermilk until a dough forms.
  4. Transfer the dough onto a lightly floured surface and knead briefly, just until combined. Roll the dough out to about 1/4 inch thickness. Cut into 1-inch-wide strips, then cut each strip into 2-inch lengths.
  5. Remove the cooked chicken from the pot and shred it using two forks. Set the shredded chicken aside.
  6. Stir 2 cups milk into the soup and bring it back to a simmer over medium heat. Gently drop the dumpling pieces into the simmering soup. Let the dumplings cook for 15-20 minutes, or until they are fully cooked and tender.
  7. In a small bowl, whisk together 1 tablespoon cornstarch and 1/4 cup water until smooth. Pour the cornstarch mixture into the soup, stirring constantly. Allow the soup to return to a simmer and cook for an additional 2-3 minutes, or until the broth has thickened.
  8. Add the shredded chicken back into the pot and stir to combine. Serve hot.

Notes

  • Vegetable Options: Add 3 diced carrots and 3 diced ribs of celery to this soup at the same time that you add the onions and sauté together. 
  • Chicken thighs can be used in place of the chicken breasts. Watch them closely as they may take a few minutes longer to cook.

Nutrition Information

Serving 1serving Calories 494kcal (25%) Carbohydrates 42g (14%) Protein 19g (38%) Fat 28g (43%) Saturated Fat 8g (40%) Polyunsaturated Fat 6g Monounsaturated Fat 11g Trans Fat 2g Cholesterol 73mg (24%) Sodium 1756mg (73%) Potassium 434mg (12%) Fiber 2g (8%) Sugar 7g (14%) Vitamin A 231IU (5%) Vitamin C 2mg (2%) Calcium 178mg (18%) Iron 3mg (17%)

Nutrition Facts

Serving: 6servings

Amount Per Serving

Calories 494

% Daily Value*

Serving 1serving
Calories 494kcal 25%
Carbohydrates 42g 14%
Protein 19g 38%
Fat 28g 43%
Saturated Fat 8g 40%
Polyunsaturated Fat 6g 35%
Monounsaturated Fat 11g 55%
Trans Fat 2g 100%
Cholesterol 73mg 24%
Sodium 1756mg 73%
Potassium 434mg 9%
Fiber 2g 8%
Sugar 7g 14%
Vitamin A 231IU 5%
Vitamin C 2mg 2%
Calcium 178mg 18%
Iron 3mg 17%

* Percent Daily Values are based on a 2,000 calorie diet.