Classic Southern Chicken and Dumplings with Homemade Broth

I still taste steam and rosemary when I think of my grandma’s kitchen: the slow, cozy simmer of a pot that smelled like home, and the whisper of dumpling batter hitting hot broth. She taught me to watch the pot like a secret—stirring, tasting, and humming while the house filled with warm, savory scents. This recipe comes straight from that memory, with a few modern shortcuts and my own stubborn insistence on making the broth from scratch. Grab a big pot, a wooden spoon, and your favorite gossip — this version will reward you with pillowy dumplings and a broth so rich you’ll want to bottle it (but don’t, share it instead).

Quick Facts

• Yield: Serves 6
• Prep Time: 25 minutes
• Cook Time: 1 hour 50 minutes
• Total Time: 2 hours 15 minutes

Why This Recipe is Awesome

This is the ultimate comfort-food hug: silky, savory homemade broth, tender shredded **chicken**, and dumplings that stay fluffy without turning gummy. It’s honest cooking — full of aroma, warm color, and textures that make dinner feel like a slow Sunday. Plus, it’s forgiving; a little extra salt, a longer simmer, or thicker dumplings won’t ruin the love you put into the pot. Who doesn’t love a bowl that makes you sigh with the first spoonful?

Ingredients

For the Main Dish:

• Whole chicken, 3–4 lb (or 2½–3 lb bone-in thighs and drumsticks)
• Water, 10 cups (for the broth)
• Carrots, 2 medium, sliced (about 1 cup)
• Celery, 2 stalks, sliced (about 1 cup)
• Yellow onion, 1 large, quartered
• Garlic, 3 cloves, smashed
• Bay leaves, 2
• Fresh thyme or 1 tsp dried thyme
• Salt, 1½ tsp (plus more to taste)
• Black pepper, ¾ tsp
• Butter, 2 tbsp (or neutral oil)
• All-purpose flour, ¼ cup (for thickening, optional)
• Fresh parsley, chopped, 2 tbsp (for garnish)

For the Dumplings:

• All-purpose flour, 2 cups
• Baking powder, 1 tbsp
• Granulated sugar, 1 tsp
• Salt, 1 tsp
• Cold unsalted butter, 4 tbsp (cut into small pieces) — or shortening
• Whole milk, 1 cup (plus a splash if needed)
• Freshly ground black pepper, ¼ tsp

How I Make It

Step 1:

Start the broth: place the **whole chicken** in a large stockpot and add 10 cups of cold water. Toss in the **onion, carrots, celery, garlic, bay leaves, and thyme**. Bring to a boil over high heat, then reduce to a gentle simmer and skim any foam for a cleaner-tasting broth. Let it simmer, partially covered, for 1 hour to 1 hour 15 minutes until the meat pulls from the bone and the kitchen smells like a Sunday parade of spices.

Step 2:

Remove the chicken to a cutting board using tongs (careful—hot!). Shred the meat with two forks, discarding skin and bones. Strain the broth into a clean pot and return about 8 cups of liquid to the stove. If you want a richer broth, reduce it over medium heat for 10–15 minutes until the flavors concentrate and the color turns deep golden-brown.

Step 3:

Make the dumpling batter: whisk together 2 cups flour, 1 tbsp baking powder, 1 tsp salt, and 1 tsp sugar. Cut the 4 tbsp cold butter into the dry mix with a pastry cutter or two knives until it resembles coarse crumbs. Stir in 1 cup milk until just combined — the dough should look shaggy and slightly sticky. Let it rest while the broth comes back to a simmer.

Step 4:

Bring the broth to a gentle simmer and check seasoning. For thicker gravy-like broth, sprinkle in ¼ cup flour dissolved in 3 tbsp cold water and whisk until it thickens slightly — you’ll hear a quiet bubbling and see the broth coat the spoon. Drop the dumpling batter by rounded tablespoons into the simmering broth; they should float and jiggle softly. Cover the pot and simmer for 12–15 minutes — do not lift the lid. You’ll know the dumplings are done when they puff up and a toothpick comes out clean.

Step 5:

Gently stir the shredded **chicken** into the pot and warm for 2–3 minutes. Taste and adjust salt and pepper. Serve hot in deep bowls and sprinkle with chopped **parsley**. Watch the steam rise; the spoon will glide through silky broth and pull up a fluffy dumpling that melts in your mouth.

Pro Tips

• Use a whole chicken for the richest broth; wings and backs add extra collagen that makes the broth silky.
• Keep your butter cold when making dumplings — it creates pockets of steam that make them flaky and light.
• Resist lifting the lid while dumplings cook; trapped steam puffs them up beautifully.
• If broth tastes flat, add a small splash of apple cider vinegar (1 tsp) at the end to brighten flavors.

Common Mistakes to Avoid

• Skipping preheating: Classic rookie move. It changes texture and bake time.
• Overmixing: Leads to dense or chewy results. Mix until just combined.
• Guessing cook time: Always use visual cues or a timer, not just vibes.
• Overcrowding pans: Give your food some breathing room to crisp properly.

Alternatives & Substitutions

• Swap chicken with turkey (leftover roast turkey works great) — flavor stays similar but slightly richer.
• Make dumplings dairy-free by using ¼ cup neutral oil + ¾ cup unsweetened almond milk; texture gets a touch denser but still tasty.
• For gluten-free dumplings, use a 1:1 gluten-free flour blend and add 1 tsp xanthan gum for structure.
• Vegetarian option: use hearty mushroom and miso broth instead of chicken; add white beans for protein.

Variations & Tips

• Spicy: add ½ tsp cayenne or a diced jalapeño to the broth for a gentle heat.
• Herby: stir in chopped dill or basil at the end for a fresh lift.
• Cheesy dumplings: fold ½ cup grated cheddar into the batter for a gooey surprise.
• Kid-friendly: make smaller dumplings and add frozen peas and corn for color and sweetness.
• One-pot shortcut: use store-bought rotisserie chicken and pre-made broth to cut total time in half.
• Creative twist: drop a spoonful of browned butter over finished dumplings for a nutty aroma.

FAQ (Frequently Asked Questions)

Can I make this ahead of time?

Yes! Make the broth and shred the chicken up to 3 days ahead and store separately in the fridge. Make dumplings right before serving; they don’t reheat well. Reheat broth and chicken on the stove, then add fresh dumplings.

Can I double the recipe?

Sure thing. Use a larger stockpot and increase simmer time slightly for the broth to develop flavor. Cook dumplings in batches so they have room to puff.

Can I substitute butter with oil?

Technically yes, but you’ll miss that buttery magic. Use ¾ the amount of oil and chill the batter briefly to firm up if needed.

How do I know it’s done?

Chicken should reach an internal temp of 165°F before shredding. Dumplings should puff, feel light, and a toothpick comes out clean. Broth should smell rich and taste balanced.

What if I don’t have ingredient X?

No panic: swap celery with fennel for a sweet, aromatic twist, or use dried herbs (use about 1/3 the amount) if you run out of fresh.

How I Like to Serve It

I serve this steaming in big bowls with a pat of butter melting on top and a sprinkle of fresh parsley. Pair it with crusty bread or cornbread for dunking, and a crisp green salad to cut the richness. It makes a perfect weeknight comfort meal or a soul-soothing dish for chilly weekends and potlucks.

Notes

• Store leftovers in the fridge for up to 3 days; reheat gently on the stove so dumplings don’t fall apart. Freeze broth separately for up to 3 months.
• Safe cooking temp for chicken: 165°F. Use an instant-read thermometer for accuracy.

Final Thoughts

Closing: Now go make a pot, call someone you love, and let this bowl do the rest — comfort in a spoonful, guaranteed.