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Home › Recipes
10 Comments

Easy Southern Chicken and Dumplings

Stacey Pirtle

by Stacey Updated: Apr 9, 2022

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This post may contain affiliate links.

These easy Southern Chicken and Dumplings are loaded with tender, flat southern-style dumplings and shredded chicken bathed in a thick, hearty chicken stew to create the ultimate southern comfort dish! Add a little cracked pepper and you have hearty and completely satisfying recipe that sure to be a comfort favorite.

Southern Chicken and Dumplings with flat dumplings and an easy chicken stew.


Southern Chicken and Dumplings scripture Psalm 18:30

Everyone knows that good chicken and dumplings are all about the dumplings. And there’s no doubt that home cooks and dumpling lovers alike are fierce about what type of dumplings are best- small, flat strips of pastry that gently dropped into boiling broth or larger, biscuit-style dumplings that float atop of the creamy chicken stew.

This recipe sports the classic southern-style flat dumpling from scratch, a perfect pillow of soft dough, a heavenly mix of magical pasta and a cloud. Tender and delicious. It’s the recipe I grew up with. And it’s so easy!

Sprinkled with a little Louisiana/East Texas love, it was given to our family by a little lady who made the best chicken and dumplings my dad had ever tasted. One bite and the man who didn’t even like chicken and dumplings fell in love. And the rest is history- in the form of countless family meals, stained recipe cards and happy faces.

How to make flat Southern Dumplings

What You Need To Make Easy Southern Chicken and Dumplings

  • self rising flour– This makes nice pillowy dumplings that aren’t gummy. It already has baking powder in it, so there’s no need to add any! It is also used to thicken the stew base.
  • salt– salt adds flavor to the dumplings, as well as the chicken and broth made while boiling the chicken breasts.
  • oil
  • egg
  • water
  • cracked pepper– Besides salt, it’s the only seasoning you need!
  • butter
  • cream of chicken soup– the shortcut to your thick, rich stew base.
  • 3-4 chicken breasts– Any cut of the chicken can be used. We prefer chicken breasts, but thighs are delicious too!

A pot of homemade Southern Chicken and Dumplings

How to Make Southern Chicken & Dumplings with Flat Dumplings

Homemade chicken and dumplings are easier than you might think. They just take a little time. But this easy recipe guarantees you’ll make the best chicken amd dumplings around! And because they rival even the best of chicken noodle soups, they are perfect for taking to a neighbor in need, whipping up for a family member who’s under the weather or even taking to a potluck. They even freeze well. Worrying about doubling the recipe? Don’t. This makes plenty.

  • Make the chicken and broth. Add water to a large stock pot, salt and bring to a boil. Add chicken and allow to boil until chicken is cooked. Remove chicken from broth and set aside to cool while allowing the broth to continue to boil at a low boil. (Do NOT throw out the broth!)
  • Make the stew base. Add butter, cream of chicken soup and a generous amount of cracked black pepper to the broth. Let melt in boiling broth.

Simple flat southern dumpling and a thick stew for chicken and dumplings

Chicken and Dumplings Tip: Make your dumplings as soon as you put the chicken on to boil to save time.

  • Roll out the dumplings. In a medium bowl, stir together flour and salt. Make a little well in the flour and add the oil and egg. Add 1-2 tablespoon water if needed. Mix together and turn out onto a well floured surface. Roll out the dough to ¼ inch or less thickness, and cut into squares. Toss the dumplings in the extra flour from the floured surface. This will keep the dumplings from dissolving as they cook and thicken your stew base at the same time.
  • Simmer. Add dumplings a few a time + flour from the floured surface to the boiling broth until all dumplings have been added. As dumplings begin to cook and soak up all that yummy broth, they will sink to the bottom. So stir frequently. Shred chicken and add. When dumplings turn white and begin to float, they are done. This usually takes about 20-30 minutes.
bowl of easy southern chicken and dumplings no vegetables

If your dumplings are gummy, then they haven’t simmered quite long enough. Just be patient and let them simmer a bit longer. Spoon out a few dumplings every now and then for a taste (or texture!) test. They will get there as long as you stir and simmer!

What to serve with Southern Chicken and Dumplings

  • Cheddar Jalapeno Cornbread Muffins (or)
  • Shortcut Pull Apart Rolls
  • Slow Cooker Black Eyed Peas and Ham
  • Tomato Cucumber Salad

Other Classic Comfort Food Recipes You’ll Love

  • Easy One Pot Beef Stroganoff
  • Creamy Chicken and Ravioli Soup
  • Chicken & Wild Rice Skillet Casserole
  • Creamy Chicken and Wild Rice Soup with Mushrooms
  • Classic Family Pot Roast

IF YOU MAKE THIS RECIPE, BE SURE TO LET ME KNOW!

RATE IT, LEAVE A COMMENT OR SNAP A PHOTO.

Tag me on Instagram at #southerndiscourse
Simple flat southern dumpling and a thick stew for chicken and dumplings

Easy Southern Chicken and Dumplings

These easy Southern Chicken and Dumplings are loaded with tender, flat southern-style dumplings and shredded chicken bathed in a thick, hearty chicken stew to create the ultimate southern comfort dish!
Print Pin Rate
Course: Main Course
Cuisine: American
Keyword: comfort food, Old Fashioned, one pot meal
Prep Time: 35 minutes minutes
Cook Time: 30 minutes minutes
Servings: 6 people
Author: Stacey | SouthernDiscourse.com

Ingredients

  • 3-4 boneless, skinless chicken breasts
  • 1 stick butter
  • 10.5 ounces cream of chicken soup
  • cracked or coarse ground black pepper
  • 2 cup self rising flour
  • ¼ teaspoon salt
  • ⅓ cup canola oil
  • 1 large egg
  • 1-2 tablespoons cold water, if needed
Get Recipe Ingredients

Instructions

  • Add water to a large stock pot, salt and bring to a boil over high heat on the stove top. Add chicken breasts and allow to boil until chicken is cooked. Remove chicken from broth and set aside to cool while allowing the broth to continue to boil at a low boil.
  • Add butter, cream of chicken soup and a generous amount of cracked black pepper to the boiling broth an let melt while occasionally stirring.
  • In a medium bowl, stir together flour and salt. Make a little well in the flour and add the oil and egg. Mix together. Dough should be a slight bit sticky. Add 1-2 tablespoon water if needed. Form dough into a ball and turn out onto a well floured surface. Roll out the dough to ¼ inch or less thickness, and cut into squares. Toss the squares in the extra flour from the floured surface. This will keep the dumplings from dissolving as they cook and thicken your stew base at the same time.
  • Add floured dumpling squares a few a time + flour from the floured surface to the boiling broth until all dumplings have been added. Stirring in between. As dumplings begin to cook and soak up the broth, they will sink to the bottom. So stir frequently. Shred cooled chicken breasts and add. When dumplings turn white and begin to float, they are done. This usually takes about 20-30 minutes.
  • Add more pepper as desired. Serve.
Simple flat southern dumpling and a thick stew for chicken and dumplings
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Easy Soouthern Chicken and Dumplings with flat southern dumplings and an easy hearty chicken stew.

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Filed Under: Recipes, Soups Tagged With: comfort food, southern classics

Meet Stacey

Southern Discourse is a place where you can find southern family dishes, along with special recipes & table settings. Bringing connection & friendship back to the table by wrapping everything in the faith & grace from which true hospitality springs! Read More

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    5 from 4 votes (1 rating without comment)

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  1. Stacey Pirtlestacey

    March 4, 2021 at 11:32 am

    5 stars
    These easy Southern Chicken and Dumplings are loaded with tender, flat southern-style dumplings and shredded chicken bathed in a thick, hearty chicken stew to create the ultimate southern comfort dish! Add a little cracked pepper and you have hearty and completely satisfying recipe that sure to be a comfort favorite.

    Reply
  2. Avatar photoCarina Burrola

    December 29, 2021 at 5:38 pm

    Hi! How much water do you start with?

    Reply
    • Stacey Pirtlestacey

      January 2, 2022 at 12:28 pm

      Hi, Carina! There is no measurement, just enough water to cover the chicken, plus about 2 or 2.5 inches (so they have room to boil). That’s all!

      Reply
  3. Avatar photoCIndy J.

    January 9, 2022 at 8:05 am

    What does “Toss the squares in the dough from the floured surface.” I am confused LOL
    Excited to try this.

    Reply
    • Stacey Pirtlestacey

      January 10, 2022 at 10:49 am

      Hi, Cindy! It is “toss the squares in the extra flour from the floured surface.” Just scoop up the flour that is around the cut out dumplings and give the dumplings a good toss in it. Then put the dumplings and the extra flour in the stew base! Sprinkle a little more flour on your surface, cut out more dumplings and repeat! Hope this helps. We love this recipe! Enjoy!!

      Reply
  4. Avatar photoSue Weatherley

    December 25, 2023 at 11:58 am

    5 stars
    Sounds delicious! Does it reheat well? and can you freeze it?

    Thank you

    Reply
    • Stacey PirtleStacey

      December 25, 2023 at 12:37 pm

      Hi, Sue! Yes, it does reheat well and is perfect for freezing. I would let it thaw overnight in the fridge before reheating. Reheat on the stove top. You may have to add a little broth or water when reheating; this recipe tends to thicken when chilled. Hope this helps! Enjoy!

      Reply
  5. Avatar photoDanielle

    January 16, 2024 at 4:18 pm

    5 stars
    Help I think I used too much water. It’s very watery. I didn’t count but possibly only around 20 dumplings as well. I feel like it’s too late to make more dumplings. Seems watery

    Reply
    • Stacey PirtleStacey

      January 22, 2024 at 11:25 am

      Hi, Danielle! Did you boil your chicken in too much water? You can always add flour to thicken, and as you add your dumplings, you should be continually adding flour with them to thicken the stew base. If there are only 20 dumplings, they aren’t rolled out thin enough. They should be rolled out very thin. Hope this helps!

      Reply
  6. Avatar photoBill in Georgia

    February 10, 2024 at 6:24 pm

    I to used to much liquid. I went half and half with chicken stock. I wanted irregular dumplings so I used a D shaped pizza cutter to cut the dough. Should have made them thinner, more like Stacey said! I used regular black pepper as I had no cracked pepper. We added a little Texas Pete too the bowl.

    Reply

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Meet Stacey

Southern Discourse is a place where you can find southern family dishes, along with special recipes & table settings. Bringing connection & friendship back to the table by wrapping everything in the faith & grace from which true hospitality springs! Read More

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