Southern Soul Food Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. 
Serving Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Chicken and Dumplings
Tender chicken simmered with onion, carrot, and celery in a savory broth, topped with fluffy drop dumplings made from a buttery flour dough.
Contains common allergens
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Good to know
- One-pot
Matched from this dish's own ingredients and timing. Browse more: one-pot dinners
Instructions
6 steps- 1
Make the Broth: In a large stockpot, combine the chicken pieces, onion, carrots, celery, and water/broth. Bring to a boil, reduce heat, cover, and simmer for 1 to 1.5 hours until the chicken is falling off the bone.
- 2
Shred the Chicken: Remove the chicken pieces from the pot and let cool. Strain the broth, discarding the vegetables, and return the clear broth to the pot. Shred the chicken meat, discarding bones and skin, and set the meat aside.
- 3
Make the Dumpling Dough: In a mixing bowl, whisk together the flour, baking powder, and salt. Cut in the cold shortening or butter using a pastry blender until the mixture resembles coarse crumbs. Gradually stir in the milk until a soft dough forms.
- 4
Roll and Cut the Dumplings: Turn the dough out onto a heavily floured surface. Roll the dough out very thin, about 1/8-inch thick. Using a pizza cutter or sharp knife, cut the dough into 1-inch by 2-inch rectangles.
- 5
Cook the Dumplings: Bring the strained broth to a rolling boil. Drop the dumplings into the boiling broth one at a time, stirring gently to prevent them from sticking together. The excess flour on the dumplings will help thicken the broth.
- 6
Finish: Reduce the heat to medium-low, cover, and simmer for 15-20 minutes until the dumplings are tender and cooked through. Stir the shredded chicken back into the pot, heat through, and season the broth heavily with black pepper and salt before serving.
Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Listahan Family Score™
78/100
Good fit for most families
Score reflects how well this recipe fits a typical busy household. In the app, your Family Score is personalized to your household's allergens, kids, and pantry.
Nutrition
per serving405
Calories
16 g
Protein
57 g
Carbs
13 g
Fat
Estimated per serving. Actual values depend on the brands and portions you use.
Listahan cooking guide
Chef notes & practical guide
Technique notes, ingredient swaps, serve-alongside ideas, storage guidance, and equipment for this recipe.
Cultural context
Southern chicken and dumplings is a one-pot comfort dish built on poaching a whole bird and rolling its broth into flat, noodle-like dumplings, a frugal way to feed a family from a single chicken. The flat rolled style is distinct from the puffy drop-biscuit version found further north, and is a Sunday-table and convalescent staple across the South.
Listahan note
This version rolls the dumplings thin and lets their excess flour thicken the broth directly, so the pot finishes as a single silky dish with no separate roux.
Technique cues
- The flour clinging to the rolled dumplings is intentional; it dissolves into the boiling broth and thickens it as the dumplings cook.
- Straining the broth and discarding the spent vegetables before adding dumplings gives a clean, clear base rather than a cloudy, vegetal one.
- Cutting cold butter or shortening into the flour until it looks like coarse crumbs creates pockets of fat that keep the dumplings tender, not gummy.
Kitchen flow
- Parallel prep
- Make the dumpling dough and let it rest while the chicken finishes poaching.
- Make-ahead
- Poach and shred the chicken and refrigerate the strained broth a day ahead; make and cook dumplings fresh.
- Leftover move
- Leftovers thicken into an almost pot-pie filling; spoon over toast or under a biscuit lid.
- Cleanup rhythm
- Strain the broth into a clean pot and let the gummy dumpling pot soak while you eat.
Ingredient brief
Role, handling, and swap guidance for each key ingredient.
whole chicken
Main protein and stock
Purpose: Poaching the whole bird makes both the shredded meat and the rich broth the dumplings cook in.
Handling: Simmer in pieces 1 to 1.5 hours until falling off the bone, then shred and discard skin and bones.
Adaptation: Bone-in thighs alone make a richer, faster broth; a rotisserie chicken plus boxed stock is the shortcut.
all-purpose flour
Dumpling structure
Purpose: It forms the flat dumplings and its surface dusting thickens the broth.
Handling: Roll the dough very thin at 1/8 inch and cut into rectangles, leaving the excess flour on.
Adaptation: A gluten-free blend works but the dumplings are more delicate; roll slightly thicker.
cold shortening or butter
Dumpling fat
Purpose: Cut-in cold fat keeps the dumplings tender and gives them a short, biscuit-like bite.
Handling: Keep it cold and cut into the flour until the mix looks like coarse crumbs.
Adaptation: Lard makes the most traditional, tender dumpling; all butter adds flavor but melts faster.
whole milk
Dough liquid
Purpose: It brings the dough together into a soft, pliable mass that rolls thin without cracking.
Handling: Add gradually just until a soft dough forms; too much makes it sticky to roll.
Adaptation: Buttermilk adds a subtle tang and a touch more tenderness.
celery, carrots, onion
Broth aromatics
Purpose: They infuse the poaching liquid with savor before being strained out.
Handling: Add whole or roughly chopped to the pot, then discard once the broth is built.
Adaptation: Omit celery for the allergen and add a bay leaf and parsley stems for depth.
Technique notes
- Roll the dough as thin as you can; thick dumplings stay doughy and heavy in the center.
- Drop the dumplings in one at a time into a rolling boil and stir gently so they do not weld together.
- Season the finished broth heavily with black pepper at the end, since the flour and dumplings mute the seasoning.
Ingredient swaps
- Gluten-free direction
- Use a 1:1 gluten-free flour for the dumplings and a cornstarch slurry to thicken, since there is no flour dusting to do the job.
- Celery-free direction
- Leave celery out of the broth and lean on onion, carrot, and a bay leaf for the aromatic base.
- Dairy-free direction
- Use shortening for the cut-in fat and unsweetened plant milk for the dough; the dumplings stay tender.
Serve alongside
- Buttery green peas
- Cornbread
- Wilted collard greens
- Cranberry sauce
- Sweet tea
- Apple cider
- Sparkling water with lemon
Serving suggestions only — check pairings for your household's allergens.
Storage & reheating
- Refrigerate airtight for up to 3 days; the broth will thicken considerably as it cools.
- Reheat gently on the stovetop with added broth to loosen, stirring carefully so the dumplings stay intact.
- Freezing is not ideal as the dumplings turn pasty on thaw; freeze the broth and meat separately instead.
Equipment
- Large stockpot
- Pastry blender
- Rolling pin
- Pizza cutter or sharp knife
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