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.
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.
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!
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.
- 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.
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!
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Easy Southern Chicken and Dumplings
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
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.
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.
Hi! How much water do you start with?
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!
What does “Toss the squares in the dough from the floured surface.” I am confused LOL
Excited to try this.
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!!
Sounds delicious! Does it reheat well? and can you freeze it?
Thank you
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!
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
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!
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.