Southern Homemade Chicken and Dumplings Recipe

Introduction

This Southern homemade chicken and dumplings recipe is a comforting classic, perfect for chilly days or when you need a hearty meal. Tender chicken stewed with vegetables is topped with fluffy, soft dumplings for a satisfying dish the whole family will love.

Ingredients

• 1/2 cup butter (divided, use salted butter if you like)
• 1 large onion (finely diced)
• 3 celery stalks (finely diced)
• 5 medium carrots (peeled and finely chopped)
• Salt and pepper to taste
• 1/4 cup all-purpose flour
• 4 cups chicken stock (use a flavorful one or add a chicken bouillon cube for extra taste)
• 1 rotisserie chicken (shredded)
• 1 1/2 cups all-purpose flour
• 1 1/2 tsp baking powder
• 1 tsp salt
• 1/4 tsp black pepper
• 3/4 cup buttermilk
• 1 large egg
• 2 1/2 tbsp butter (melted)
• 1/3 cup chopped parsley (for garnish)

Instructions

1. Step 1: Melt 1/4 cup of butter in a large pot over medium heat.
2. Step 2: Add the diced onion, celery, and carrots to the pot. Season with salt and pepper, then cook until the vegetables are tender, about 5-6 minutes. Remove the veggies from the pot and set aside.
3. Step 3: Melt the remaining 1/4 cup of butter in the same pot over medium-low heat. Sprinkle in 1/4 cup flour and whisk constantly until the mixture turns golden brown, about 8-12 minutes.
4. Step 4: Gradually whisk in the chicken stock, scraping up any browned bits from the bottom of the pot. Increase heat to medium and bring the mixture to a boil, whisking until smooth.
5. Step 5: Add the shredded chicken and cooked vegetables back into the pot. Let the sauce thicken slightly, then taste and adjust seasoning with salt and pepper if needed.
6. Step 6: In a medium bowl, whisk together 1 1/2 cups flour, baking powder, salt, and black pepper.
7. Step 7: Add buttermilk, egg, and melted butter to the dry ingredients. Mix until just combined; the dough will be thick.
8. Step 8: Using a spoon, drop dollops of dumpling dough onto the simmering stew, spacing them so they don’t touch. The dumplings will float on top.
9. Step 9: Cover the pot and reduce heat to low. Let the dumplings cook undisturbed for about 20 minutes. Check one dumpling by cutting it in half; it should be cooked through and not doughy. If needed, cover and cook a few minutes longer.
10. Step 10: Serve the chicken and dumplings in bowls, garnished with chopped parsley.

Tips & Variations

• For extra flavor, use homemade chicken stock or add a bouillon cube to store-bought stock.
• You can substitute fresh parsley with thyme or rosemary for a different herb note.
• If you prefer lighter dumplings, fold in a little whipped egg white for fluffiness.
• Leftover chicken from a roast can be used instead of rotisserie chicken.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently on the stove over low heat until heated through, adding a splash of stock or water if the stew becomes too thick. Dumplings may soften after refrigeration but will still taste delicious.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I freeze chicken and dumplings?

While you can freeze the chicken stew portion, dumplings tend to lose their texture and become soggy when frozen and reheated. It’s best to make dumplings fresh when serving.

What can I use if I don’t have buttermilk?

You can make a buttermilk substitute by combining 3/4 cup milk with 1 tablespoon of lemon juice or white vinegar. Let it sit for 5 minutes before using.

Southern Homemade Chicken and Dumplings Recipe

Pin Recipe

Print Recipe

★★★★★

4.7 from 77 reviews

This Southern Homemade Chicken and Dumplings recipe features a rich and comforting chicken stew simmered with tender vegetables and topped with fluffy, homemade dumplings. Perfect for a cozy meal, this classic dish combines a savory chicken stock base with shredded rotisserie chicken and vibrant herbs for a flavorful twist.

• Author: lina
• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour
• Yield: 6 servings 1x
• Category: Main Dish
• Method: Stovetop
• Cuisine: Southern American

Ingredients

Scale 1x2x3x

Chicken Stew

• 1/2 cup Butter (divided; use salted butter if you like)
• 1 large Onion (finely diced)
• 3 celery Stalks (finely diced)
• 5 medium Carrots (peeled and finely chopped)
• Salt and pepper to taste
• 1/4 cup All-purpose flour
• 4 cups Chicken stock (use a flavorful one or add a chicken bouillon cube for extra taste)
• 1 Rotisserie chicken (shredded)

Dumplings

• 1 1/2 cups All-purpose flour
• 1 1/2 tsp Baking powder
• 1 tsp Salt
• 1/4 tsp Black pepper
• 3/4 cup Buttermilk
• 1 large Egg
• 2 1/2 tbsp Butter (melted)

Garnish

• 1/3 cup chopped Parsley

Instructions

1. Make the Chicken Stew: Melt 1/4 cup of the butter in a large pot over medium heat. Add the diced onion, celery, and carrots to the pot. Season with salt and pepper, then cook until the vegetables are tender, about 5-6 minutes. Remove the cooked vegetables from the pot and set aside.
2. Create the Roux: Melt the remaining 1/4 cup of butter in the same pot over medium-low heat. Sprinkle in the 1/4 cup of all-purpose flour and whisk continuously until the mixture turns golden brown, which should take about 8-12 minutes. This roux will thicken the stew.
3. Add Chicken Stock: Gradually whisk in the 4 cups of chicken stock, scraping up any browned bits from the bottom of the pot to incorporate those flavors. Increase the heat to medium and bring the mixture to a boil, whisking until the stew base is smooth and slightly thickened.
4. Add Chicken and Vegetables: Return the shredded rotisserie chicken and cooked vegetables to the pot. Stir to combine and let the sauce thicken slightly. Taste the stew and adjust seasoning with additional salt and pepper if desired.
5. Prepare the Dumpling Dough: In a medium bowl, whisk together 1 1/2 cups all-purpose flour, baking powder, salt, and black pepper. Add the buttermilk, egg, and melted butter to the dry ingredients. Stir gently until just combined; the dough will be thick and slightly sticky.
6. Drop Dumplings onto Stew: Using a spoon, drop dollops of the dumpling dough onto the surface of the simmering stew. Space the dumplings so they do not touch, as they will expand while cooking and float on top of the stew.
7. Cook the Dumplings: Cover the pot with a lid and reduce the heat to low. Let the dumplings cook undisturbed for about 20 minutes. To check doneness, cut a dumpling in half; it should be cooked through and not doughy inside. If needed, cover and cook a few minutes longer.
8. Serve: Ladle the chicken and dumplings into bowls and garnish with chopped parsley. Serve immediately while warm and comforting.

Notes

• Using rotisserie chicken saves time and adds roasted flavor.
• Do not lift the lid while dumplings are cooking to ensure they steam properly and cook evenly.
• For a richer flavor, use homemade chicken stock if available.
• You can substitute buttermilk with milk plus a tablespoon of lemon juice or vinegar if needed.
• Dumplings should be fluffy and cooked through; adjust cooking time as necessary depending on size.

Keywords: chicken and dumplings, southern chicken recipe, homemade dumplings, comfort food, chicken stew, easy chicken dinner