Southern Chicken and Dumplings are true comfort food, made with tender chicken and rolled (flat) dumplings in a rich, savory broth. It’s a homemade Southern classic that’ll warm you up on a chilly night! Why You’ll Love This Old-Fashioned...
Southern Chicken and Dumplings are true comfort food, made with tender chicken and rolled (flat) dumplings in a rich, savory broth. It’s a homemade Southern classic that’ll warm you up on a chilly night!
Why You’ll Love This Old-Fashioned Chicken and Dumpling Recipe
If you want a true taste of the South, this dish is the way to go. Here’s why you’ll love it:
Comfort Food: Southern style chicken and dumplings are the epitome of comfort food, with meaty chicken, a luscious broth, and tender flat dumplings. Traditional: This nostalgic and traditional dish is perfect for a family dinner that will have everyone going back for seconds. Its tried-and-true flavor can’t be beat. Simple Ingredients: Southern chicken and dumplings turns simple, wholesome ingredients like chicken, carrots, and celery into a masterpiece! Filling and Hearty: The combination of chicken, dumplings, and broth is a hearty, home-cooked meal that leaves you feeling full and satisfied.If you are looking for fluffy dumplings, check out this recipe for the best homemade chicken and dumplings! If you are in a rush, try my easy chicken and dumplings made with canned biscuits.
What Are Flat Dumplings?
Flat dumplings (also known as rolled dumplings or slick dumplings) are different from the fluffy, drop-biscuit-like dumplings you might have seen in other recipes. Flat dumplings are rolled out pastry that is cut into big, pie-crust-like strips or squares and simmered in the chicken soup broth.
The finished result is somewhat like an oversized thick noodle that’s tender and bready on the inside. Some people only like fluffy dumplings, while others will only eat flat dumplings. We love them all!
Recipe Ingredients
This recipe uses chicken, aromatic veggies, and a few classic baking items to create a heartwarming bowl of Southern chicken and dumplings that’s pure comfort in every bite. For full detailed directions see the recipe card at the bottom of this post.
For the Soup:
Chicken: Any chicken pieces you want are fine. I often make chicken and dumplings with bone-in chicken thighs or breasts, or both. Carrots: Cut into half-moons. Celery: Sliced. Onion: A white or yellow onion, peeled and diced. Garlic: Just cut the cloves in half, no need to mince or crush. Thyme: Fresh thyme is optional, but it adds a wonderful flavor. Water Vinegar: A little acid brings out the best in chicken soup. I used plain white vinegar, but you could easily substitute lemon juice, apple cider vinegar, or white wine vinegar. Bouillon: Use a bit of your favorite chicken bouillon or base (I like Better than Bouillon) to add some extra umami flavor. Black Pepper: Freshly ground will give you the best flavor. Bay Leaves Cornstarch: Optional, for thickening.For the Flat Dumplings:
Flour: All-purpose flour, some for the dumplings and more for rolling them out. Baking Powder: Make sure to use baking powder, not baking soda! Salt Shortening: Have your shortening cold. You can use butter instead, but shortening will give your dumplings the best texture. Buttermilk: Also cold.
How to Make Southern Homemade Chicken and Dumplings with Flat Dumplings
Southern chicken and dumplings is an easy recipe to make as everything cooks together in one pot, making it simple and quick to clean up!
Simmer: Combine all of the soup ingredients in a large heavy bottomed pot like a dutch oven. Bring to a simmer and cook for about 30 minutes, until chicken is cooked through.
Dough: While the soup cooks, combine your dry dumpling ingredients, and cut in the shortening to make a crumbly mixture. Stir in the buttermilk, and knead for 30 seconds.
Roll: Place the dough on a floured countertop and roll out the dough with a rolling pin to about ¼ inch thickness. Cut the dough into strips, and then into rectangles. Let them air-dry while the soup continues to cook.
Finish: Shred the chicken and add it back to the soup. Drop the dumplings in and cook them until tender, stirring often. Adjust the seasonings to taste and thicken with cornstarch, if you like.
Enjoy!
How Do You Know When Flat Dumplings Are Done?
What should a flat dumpling taste and feel like when done? It should be warm, tender, and tasty all the way through. If you bite into one and it feels tough or doughy, then they probably need to simmer a bit more. Pro tip: it’s better to overcook, than undercook, this type of dumplings!
Cook’s Notes
Whether you’re looking for a taste of tradition, a cozy meal on a cold day, or just some good old-fashioned comfort, this old fashioned chicken and dumplings recipe has you covered.
Veggies: The carrots, onion and onion are optional. They add a ton of flavor, but I understand some people like their chicken and dumplings without vegetables. Feel free to skip them! Shortening: If you do not want to use shortening, you can use cold butter. Shortening is what my family used years ago, so I still use it as that is the comforting taste and texture I am looking for! Measuring Flour: To ensure your dumplings are not overly dense, properly measure your flour! First, fluff the flour in the bag or canister with a fork. Spoon into the measuring cup and scrape a knife across the top to level the flour. If you scoop directly into a packed bag of flour, you can get too much flour, creating overly dense dumplings. Making the Dumplings: It is best to make your dumplings as soon as you begin cooking the soup. Once they are rolled out, they can dry until ready to cook. For cutting the dumplings, I highly recommend using a pizza cutter. Save Time: Need dinner ready sooner? Skip cooking the chicken and use a shredded, store bought rotisserie chicken instead. Sauté the veggies till softened, then add the chicken and broth to the pot while you prepare the dumplings.
Storing and Reheating
Store leftover Southern chicken and dumplings in an airtight container in the fridge for up to five days.
You can reheat soup on the stove over medium-low heat until warmed through. Keep in mind that the dumplings will soak up the broth while they’re in the fridge, so you might want to add a little broth or milk before reheating.
Can I Freeze This Southern Style Chicken and Dumplings?
Sadly I don’t recommend freezing Southern chicken and dumplings. The dumplings will soak up too much liquid and will not be the same texture-wise after freezing and thawing. Instead, enjoy this recipe fresh. If necessary, you can cut the ingredient amounts in half to make a smaller batch that’s easier to use up within five days.
