Southern Style Chicken and Dumplings

4.91 from 43 votes

Southern Style Chicken and Dumplings

This Southern-style chicken and dumplings recipe features easy homemade rolled dumplings and shredded chicken in a deliciously creamy broth, all ready in just 1 hour.

Prep Time30

Cook Time45

Total Time1 15

Course: Main Dish, Soup

Cuisine: American

Keyword: Chicken and Dumplings

Servings: servings

Author: Rachel Farnsworth

Ingredients

1 tablespoon olive oil
1 medium white onion diced
3 cloves minced garlic
3 boneless skinless chicken breasts
1 teaspoon salt
1/2 teaspoon black pepper
6 cups chicken broth
2 cups milk whole or 2%
1 tablespoon cornstarch
1/4 cup water

For the Dumplings

2 cups all-purpose flour
1/2 teaspoon baking powder
1 teaspoon salt
1/3 cup shortening cold
3/4 cup buttermilk

Instructions

In a large Dutch oven, heat 1 tablespoon olive oil over medium-high heat for about 1 minute. Add the diced onion and cook for 5 minutes, stirring occasionally, until softened and translucent. Add 3 cloves minced garlic and cook for an additional 1 minute until fragrant.
Place 3 boneless skinless chicken breasts into the pot and season with 1 teaspoon salt and 1/2 teaspoon black pepper. Pour in 6 cups chicken broth. Bring the mixture to a boil, then reduce the heat to medium-low and let it simmer for 15-20 minutes, or until the chicken is fully cooked and can be easily shredded with a fork.
While the chicken cooks, prepare the dumplings. In a medium mixing bowl, whisk together 2 cups all-purpose flour, 1/2 teaspoon baking powder, and 1 teaspoon salt. Using a pastry cutter or food processor, cut in 1/3 cup of cold shortening until the mixture resembles coarse crumbs. Gradually stir in 3/4 cup buttermilk until a dough forms.
Transfer the dough onto a lightly floured surface and knead briefly, just until combined. Roll the dough out to about 1/4 inch thickness. Cut into 1-inch-wide strips, then cut each strip into 2-inch lengths.
Remove the cooked chicken from the pot and shred it using two forks. Set the shredded chicken aside.
Stir 2 cups milk into the soup and bring it back to a simmer over medium heat. Gently drop the dumpling pieces into the simmering soup. Let the dumplings cook for 15-20 minutes, or until they are fully cooked and tender.
In a small bowl, whisk together 1 tablespoon cornstarch and 1/4 cup water until smooth. Pour the cornstarch mixture into the soup, stirring constantly. Allow the soup to return to a simmer and cook for an additional 2-3 minutes, or until the broth has thickened.
Add the shredded chicken back into the pot and stir to combine. Serve hot.

Video

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Notes

Vegetable Options: Add 3 diced carrots and 3 diced ribs of celery to this soup at the same time that you add the onions and sauté together.
Chicken thighs can be used in place of the chicken breasts. Watch them closely as they may take a few minutes longer to cook.

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