Chicken and Dumplings Recipe {+VIDEO!}

4.8 from 54 votes

This chicken and dumplings recipe is straight from a southern granny's kitchen. Easy homemade flat dumplings and the delicious creamy chicken soup make this the ultimate comfort food!

Prep Time10 mins

Cook Time30 mins

Total Time40 mins

Course: Main Course, Soup

Cuisine: American, Southern

Keyword: Chicken and Dumplings, chicken and dumplings recipe, Homemade Chicken and Dumplings, Southern Chicken and Dumplings

Servings: servings

Calories: 499kcal

Author: Nikki Gladd

Ingredients

For the soup:

10 cups chicken stock or broth
1/2 teaspoon lemon pepper
1/2 teaspoon dried basil leaves
1/2 teaspoon garlic powder
1/2 teaspoon salt
2 bay leaves
1/4 teaspoon black pepper
3 cups cooked shredded chicken

For the dumplings:

2 cups all-purpose flour
1/2 teaspoon salt
1/2 teaspoon baking soda
3 Tablespoons unsalted butter , melted
3/4 cup buttermilk

For the thickener:

1/4 cup buttermilk
2 Tablespoons cornstarch

Instructions

For the soup:

Combine the chicken stock with the rest of the soup ingredients (minus the shredded chicken) in a large pot. Bring to a rapid boil over high heat. (Meanwhile prepare dumplings dough as instructed below.)

For the dumplings:

Prepare the dumplings dough while waiting for the stock to come to a boil. Whisk together the flour, baking soda and salt in a medium bowl. Stir in the melted butter and buttermilk until a dough forms.
Turn the dough out onto a clean work surface generously dusted with flour. Roll the dough to about 1/8-inch thick, then cut into 2-inch pieces. Drop dumplings into the boiling stock and allow to boil, while stirring frequently, for about 15 minutes or until dumplings are cooked through.
Once the dumplings are cooked, add the shredded chicken to the soup and heat through while stirring. Discard the bay leaves and serve immediately.

For the thickener:

If the soup needs to be thickened, mix together the 1/4 cup buttermilk and 2 Tablespoons cornstarch in a small bowl. Slowly stir into the soup until desired consistency is reached.

Video

Notes

(Nutrition information is an estimate only and may vary.)

Variations

Chicken: We typically use skinless chicken breasts for our shredded chicken, but you can use chicken thighs if you prefer dark meat.

Vegetables: For a variation, add onions, carrots, and celery, or frozen peas to the soup. First cook onions, carrots and celery over medium-high heat before adding the chicken broth. Stir in peas with the shredded chicken.

Storage and Leftovers

Store: Leftovers should be stored in the fridge in an airtight container for up to 5 days.

Freeze: Because this is not a cream based recipe, you can freeze this recipe well. Transfer to a freezer friendly container and freeze up to 1 month.

Thaw: Thaw frozen soup in the fridge overnight.

Reheat: Reheat (thawed) soup in the microwave or simmer on the stovetop.

Nutrition