Southern chicken and dumplings is the kind of supper that makes a house feel like home. Tender shredded chicken simmers in a rich, lightly creamy broth, and fluffy buttermilk dumplings steam right on top until they are light and soft. It is old-fashioned comfort food that has been passed down through generations of Southern families.
A Southern tradition
Chicken and dumplings became a staple in the American South during hard times, when a single chicken and some flour could feed a whole family. Every family has its own version: some make rolled, flat dumplings, others drop fluffy biscuit-style dumplings like these.
Bone-in chicken for flavor
Simmering bone-in chicken thighs in the broth adds rich flavor and body. The meat becomes tender and easy to shred. A whole cut-up chicken is even more traditional. For a shortcut, use rotisserie chicken and skip the first simmer.
Thickening the broth
A quick roux of butter and flour gives the broth a silky, slightly thick texture that clings to the dumplings. The flour on the dumplings also thickens the broth as they cook.
Fluffy drop dumplings
The dumpling dough is like a biscuit dough. Cold butter and buttermilk make the dumplings tender and fluffy. Mix only until the flour disappears; overmixing makes them dense and chewy.
Don't lift the lid
The dumplings cook in the steam trapped inside the pot. Lifting the lid lets the steam escape, and the dumplings can turn heavy or doughy in the middle. Wait the full 15 minutes before checking.
How to check if they are done
Cut one dumpling in half. The center should be fluffy and dry, like the inside of a biscuit, not wet or doughy. If needed, cover and cook a few minutes more.
Rolled dumplings
For flat, noodle-like dumplings, roll the dough thin on a floured surface, cut it into strips and drop them into the simmering broth one by one. Simmer uncovered for 12 to 15 minutes.
Shortcut dumplings
Refrigerated biscuit dough, cut into quarters, makes surprisingly good dumplings in a hurry.
Gentle simmer
Keep the broth at a gentle simmer while the dumplings cook. A rolling boil can break them apart.
Serving ideas
Serve on its own or with green beans, collard greens or a simple salad. For more chicken comfort, try our chicken pot pie soup or chicken and rice soup.
Sunday supper
In many Southern homes this dish is served after church on Sunday, often with sweet tea and a peach cobbler for dessert.
Reheating leftovers
The dumplings soak up broth overnight. Add extra broth when reheating gently on the stove. Leftovers keep for 3 days in the fridge; dumplings do not freeze well.
Fresh herbs in the dough
Parsley is classic in the dumplings, but chives or a pinch of dried thyme also add color and flavor.
Keep the dough cold
Cold butter creates little pockets of steam as the dumplings cook, which makes them light. Work quickly and do not let the butter melt.
Garnish
Finish with chopped parsley and freshly cracked black pepper, and serve the bowls while the dumplings are still steaming.
Frequently asked questions
Why are my dumplings gummy?
The dough was overmixed or the lid was lifted too soon. Mix gently and keep the pot covered.
Can I use milk instead of buttermilk?
Yes. Add 1 teaspoon of lemon juice to 3/4 cup of milk and let it stand for 5 minutes.
Can I make chicken and dumplings in a slow cooker?
Yes. Cook the soup on low for 6 hours, then add the dumplings and cook on high, covered, for 30 to 40 minutes.
