This Homemade Chicken and Dumplings recipe adds hearty, biscuit-style dumplings to a rich, thickened chicken stew filled with vegetables, aromatics and so much flavor! This is pure comfort food. It is also the WINNER of The Kitchn Chicken and Dumplings Showdown!!
Don’t ask me when and don’t ask me how, but at some point in my life, Chicken and Dumplings became my go-to comfort meal. Through rough break-ups, week-long bouts of the flu and not-so-great work days, I’ve relied on the satisfaction that comes with a big ol’ bowl of this stuff.
Each bite is hearty and warms the belly until you’re lulled into a coma that can only be enjoyed by lounging on the couch.
The Heart and Soul of the Best Southern Chicken and Dumplings Recipe
Cuisine Inspiration: Southern Comfort
Primary Cooking Method: Stovetop Simmering
Dietary Info: Meat Lover’s Delight
Key Flavor: Rich, Hearty, and Herbaceous
Skill Level: Intermediate but made easier with rotisserie chicken
Sweet Highlights:
- Award-Winning Goodness: This isn’t just any chicken and dumplings recipe; it’s taken the crown in The Kitchn’s Smackdown, proving it’s a top-notch choice for this classic comfort dish.
- Biscuit Dumplings: Forget the dense, doughy dumplings you might know. These biscuit dumplings are light as air, fluffy, and just the right touch for our savory stew.
- Flavorful Stock: The base of our dish is a rich, well-seasoned chicken stock, ensuring every bite is packed with soul-soothing goodness.
- Hearty and Comforting: Each spoonful brings a warm embrace, making it the perfect pick-me-up or centerpiece for family gatherings.
- Culinary Adventure: While the recipe does require some attention and love, it’s a delightful cooking journey, with a rewarding, scrumptious end.
Ingredients
For the Chicken:
- Salted Butter: This is the golden start to our dish, ensuring everything gets cooked up in rich, buttery goodness.
- Onion, Celery, & Carrots: The holy trinity of veggies, finely diced and ready to bring freshness and depth to the pot.
- Seasoning Wizards: A dash of salt and pepper? Yes, please! They’re here to awaken the flavors and make them pop.
- Flour Power: This is our thickening agent, ensuring our stew is just the right consistency.
- Chicken Stock: The base of our magic potion. Go for a flavorful one or amp it up with a bouillon cube if you’re feeling extra.
- Rotisserie Chicken: Shredded and fabulous, it’s ready to dive in and bring the protein party to our bowl.
For the Dumplings:
- Flour, Baking Powder, Salt, & Pepper: These are the building blocks of our fluffy dumpling dreams.
- Buttermilk: It’s tangy, it’s creamy, and it’s going to make our dumplings irresistible.
- Egg: The glue that holds our dumpling world together.
- Butter: Because butter makes everything better, right?
- Parsley: Finely chopped and ready to garnish, it’s the final sprinkle of fun for our delightful dish.
Time Saving Tips: I add store bought rotisserie chicken to my chicken and dumplings to save a ton of time and effort. If you have time, make one.
How to Make Southern Chicken and Dumplings
Chicken Magic:
- Melt 1/4 cup butter; sauté onion, celery, and carrots with salt and pepper for 5-6 minutes.
- Remove veggies; melt remaining butter, whisk in flour until golden (8-12 mins).
- Whisk in chicken stock, add shredded chicken and veggies back. Let it thicken.
Dumpling Drops:
- Mix flour, baking powder, salt, and pepper. Stir in buttermilk, egg, and melted butter.
- Drop spoonfuls of dough into pot, cover, and simmer on low for 20 mins or until cooked.
- Serve in bowls, garnished with parsley.
How Do You Tell if Your Dumplings are Done?
A super easy test for your dumplings is after the 20-minute cook time, cut into a dumpling and make sure the inside isn’t raw. After that, you are ready to enjoy! Slip into your comfy clothes, scoop up every bit of goodness and don’t forget to go back for seconds.
Storage and Reheating
Storing and reheating this dish is super simple! Simply transfer any leftovers into an airtight container and pop it in the fridge, where it’ll stay good for up to 3-4 days.
When you’re ready to dive back in, gently reheat your portions in a saucepan over medium-low heat, stirring occasionally until everything is warmed through and the dumplings are soft again. Voila, it’s like you’ve just made it fresh!
Best Chicken Soup and Stew Recipes
Southern Chicken and Dumplings
Ingredients
For the Chicken
- 1/2 cup butter divided (or salted butter- should have salt)
- 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 make sure you use a flavorful one or add chicken bouillon cube to yours for additional flavor
- 1 rotisserie chicken shredded
For the Dumplings
- 1 1/2 cup 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
For the Chicken
- Add ¼ cup of the butter to large pot over medium heat until melted.
- Add onion, celery and carrots and season with salt and pepper. Cook until veggies get somewhat tender and soft, about 5-6 minutes then remove and set aside until later.
- Melt remaining ¼ cup of butter over medium-low heat. Sprinkle in flour and whisk, allowing it to brown somewhat until it becomes golden brown, about 8-12 minutes.
- Whisk in chicken stock (make sure you are getting the bits of roux stuck to the bottom of the pan too), turn heat back up to medium and allow it to get smooth then bring to a boil.
- Add the shredded chicken and cooked vegetables to the pot and allow sauce to somewhat thicken. Taste for seasoning and add final salt and pepper to taste.
For the Dumplings
- In a medium bowl, add flour, baking powder, salt and pepper and whisk together.
- Next add in buttermilk, egg and melted butter until just combined. The mixture should be thick.
- Using a spoon, drop dollops of dough into the pot spacing out somewhat. They will stay on top and won’t sink. Cover the pot and reduce heat to low.
- Allow dumplings to cook and puff up without lifting the cover for about 20 minutes, then test dumpling by cutting in half. The dough shouldn’t be raw. If it needs more time, cover with lid and allow to cook a bit longer.
- Scoop into bowls and sprinkle with parsley to serve.
Stacey says
Just made this and it was soooo good! No need to look anywhere else for another recipe. This is so yummy. I followed everything except used fresh herbs that I had on hand. Really liked the dumplings. They were light and soaked in well. My dumplings took longer than 20min. I cooked them for around 30-35min. So good!
Marty says
The prep for this recipe takes a lot longer than 15 minutes (which I should have realized!). Removing meat from a chicken carcass and shredding it along with finely dicing 5 carrots, 3 celery stalks and one onion takes a lot of time. After doing all the prep and making the dumplings I’d say I’d spent over an hour. Unfortunately, the final product looked good but it had absolutely no flavor. I’m going to try to add seasonings to what’s left over to see if I can salvage the food for another meal. I will not be making this meal again.
Chris says
I would call this chicken stew with dumplings. True dumplings would only have the broth and dumplings. Veggies would be served on the side. I’m sure this is just as good. The dumplings look exactly like my mother’s. She was from Canada. Lol!
Chris says
This recipe brought so much joy to my heart, which was exactly what I needed during this uncertain time. It absolutely epitomized comfort food in every sense. The broth was creamy and flavorful, the dumplings were perfection (I did cook mine an extra 5 minutes), and the chicken and veggies melted in my mouth. I’m so grateful to you for posting this delicious recipe! I roasted my own chicken (2.25 pounds of boneless, skinless chicken thighs) instead of using a rotisserie chicken since grocery store visits are so infrequent right now. My 5-year-old twins even enjoyed this and they have NEVER liked any soup I’ve cooked. Seriously, I can’t say enough good things about this soup. Thank you, and stay well!
Terri Steffes says
Congratulations! I am printing for future reference. Celebrating with you from BTA on FB.
SamBam says
Great recipe!! I made it exactly as you instructed just added garlic. It made such a large portion, I’m going to be eating this at least the next couple of days. Can this recipe be frozen (minus the dumplings)?
Thanks for sharing…
Jocelyn (Grandbaby Cakes) says
Yes it absolutely can be frozen.
Jessica says
Our family loved this recipe for chicken and dumplings! I’d never made it before tonight and I know we will be making it again. My husband raved about it and my two-year-old loved it too. Thankful the Kitchn tested your recipe and it came out on top!
Jocelyn (Grandbaby Cakes) says
Thank you so so much!
Nel says
Roughly howw many dumplings will this make!? What size will they be?
Jocelyn (Grandbaby Cakes) says
You can decide the size of your dumplings. Totally up to you. I prefer not too big because the bigger they are, the longer they will need to cook so they aren’t raw in the inside.
Kim D says
My dumplings would not cook, I do not know if my broth wasn’t hot enough when I put them in. It doesn’t saw to add to boiling soup then reduce.
Liz says
Hello, Can I make this with drumsticks and wings? If so, do I have to broil them first?
Jocelyn (Grandbaby Cakes) says
Yes so you can remove the meat from the bones though I think you won’t get a lot from the wings.