Print Recipe
5 from 1 vote

Southern Style Chicken and Dumplings

This Southern Style Chicken and Dumplings Recipe is easy to make and full of old fashioned goodness. You'll love the flat dumplings mixed in with a delicious creamy chicken soup. 
Prep Time20 mins
Cook Time40 mins
Total Time1 hr
Course: Dinner, Main Course, Soup
Cuisine: American
Keyword: Chicken and Dumplings
Servings: 6 servings



  • tablespoon  olive oil
  • celery ribs  sliced
  • carrots diced
  • white onion diced
  • cloves  minced garlic
  • boneless skinless chicken breasts
  • teaspoon  salt
  • 1/2  teaspoon  pepper
  • 6 cups  chicken broth
  • 2 cups milk
  • 1 tablespoon cornstarch
  • 1/4 cup water


  • cups  all-purpose flour
  • 1/2 teaspoon baking powder
  • teaspoon  salt
  • 1/3  cup  shortening  cold
  • cup  buttermilk


  • Heat a large dutch oven pot over medium high heat. Add in olive oil and heat through, 1 minute. Add in celery, carrots, and onion and saute 5 minutes, or until onions are soft and translucent. Stir in garlic and cook 1 minute more.
  • Add in chicken breasts and season with salt and pepper. Pour in chicken broth and milk. Bring to a boil and boil 20 minutes, or until chicken is cooked through and easily shreds with a fork.
  • Meanwhile, make the dumpling dough. Mix flour, baking powder, and salt in a mixing bowl. Cut in the cold shortening using a pastry cutter or food processor. Gradually pour in the buttermilk, stirring until the dough comes together. Turn the dough out on a floured surface and work it just until everything is well combined. Roll the dough out about 1/4-inch thick. Cut into 1 inch strips. Cut each of those strips into pieces that are approximately 2 inches in length.
  • Shred chicken directly in soup pot, or remove to a cutting board, shred, and return to soup. In a small bowl, whisk together cornstarch and water. Pour into soup pot, stir in, and return to a simmer.
  • Drop strips into the soup and simmer 15-20 minutes. Serve hot.