Chef-tested recipe
Tender pulled chicken in rich homemade broth with soft, hand-rolled Southern-style dumplings
Chicken and dumplings is a practical Southern comfort dish that stretches one chicken into a full family meal. Regional dumplings vary: some are fluffy and dropped, while many Southern kitchens roll the dough thin and cut it into soft strips. This version follows the flat-dumpling tradition, using homemade chicken broth and just enough flour from the dumplings to give the finished liquid a silky body.
Recipe at a glance
- Servings
- 6 generous
- Prep Time
- 45 mins
- Cook Time
- 1 hour 45 mins
- Resting Time
- 20 mins
- Total Time
- 2 hours 30 mins
- Cuisine
- Southern United States
- Course
- Main dishes
- Cooking Method
- Broth simmering and stovetop dumpling cooking
- Difficulty
- Intermediate
- Best Served With
- Best served with braised collard greens, green beans, a crisp cabbage slaw, or sliced tomatoes dressed with vinegar.
Before you begin
Ingredients & equipment
Gather what you need first, then cook through the method with confidence.
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Equipment
- Large stockpot with lid paid link
- Fine-mesh strainer paid link
- Large mixing bowl paid link
- Rolling pin paid link
- Chef’s knife paid link
- Cutting board paid link
- Kitchen tongs paid link
- Digital kitchen scale paid link
Ingredients
For the chicken broth
- Whole chicken: 1800 g
- Cold water: 3000 ml
- Yellow onion, quartered: 300 g
- Carrots, roughly chopped: 250 g
- Celery stalks, roughly chopped: 200 g
- Garlic cloves, crushed: 20 g
- Fresh thyme sprigs: 8 g
- Bay leaves: 2 g
- Black peppercorns: 5 g
- Fine sea salt: 18 g paid link
For the stew
- Unsalted butter: 40 g
- Yellow onion, finely diced: 200 g
- Carrots, cut into small rounds: 200 g
- Celery stalks, sliced: 150 g
- Reserved chicken broth: 1800 ml
- Flat-leaf parsley, chopped: 25 g
- Freshly ground black pepper: 3 g
For the flat dumplings
- Plain flour, plus extra for rolling: 420 g paid link
- Baking powder: 4 g paid link
- Fine sea salt: 7 g paid link
- Cold rendered chicken fat or unsalted butter: 60 g
- Buttermilk: 180 ml
- Egg, lightly beaten: 50 g
Preparation Overview
Keep the chicken whole or cut it into large joints so it cooks evenly without drying. Prepare the dumpling dough while the broth simmers, rest it for 20 minutes, then roll it to about 3 mm thick and cut into short strips.
Method
Place the chicken, water, quartered onion, rough-cut carrot, celery, garlic, thyme, bay leaves, peppercorns, and salt in a large stockpot.
Bring just to a simmer, skim any foam, and cook gently for 55 to 70 minutes until the thickest part of the chicken reaches 74°C.
Transfer the chicken to a tray. Strain the broth, discard the spent aromatics, and measure 1800 ml for the stew.
Mix the flour, baking powder, and salt. Rub in the cold chicken fat or butter, then add buttermilk and egg and mix into a soft dough.
Knead the dough lightly just until smooth, cover, and rest for 20 minutes.
Remove the chicken meat from the bones, discard the skin and bones, and tear the meat into bite-size pieces.
Melt the butter in a clean stockpot. Cook the diced onion, carrot rounds, and sliced celery for 7 minutes without browning.
Add the reserved broth and bring to a gentle boil. Roll the rested dough on a floured surface to 3 mm thick and cut it into strips about 3 × 7 cm.
Add the dumplings one at a time, stirring gently between additions so they do not stick together. Simmer uncovered for 15 minutes.
Fold in the pulled chicken and simmer for another 8 to 10 minutes until the dumplings are tender and the broth is lightly thickened.
Stir in parsley and black pepper, adjust the salt, and rest for 5 minutes before serving.
Beginner Technique Notes
Do not boil the chicken aggressively; a gentle simmer keeps the meat tender and the broth clear.
Resting the dough relaxes the gluten and makes thin rolling easier.
Add dumpling strips separately instead of dropping them in one clump.
The broth thickens further as the dish rests, so stop cooking while it still flows easily from a spoon.
Tips and Variations
Use bone-in chicken thighs if a whole chicken is unavailable, but keep the gentle simmer.
A small amount of baking powder keeps the rolled dumplings tender without turning them into biscuits.
For a plainer old-fashioned version, omit the fresh stew vegetables after straining and focus on chicken, broth, and dumplings.
Add extra hot broth when reheating because dumplings continue absorbing liquid.
Serving Ideas
- Ladle into deep warm bowls with plenty of pulled chicken, vegetables, flat dumplings, and enough broth to surround them.
Storage
Cool within 2 hours and refrigerate for up to 3 days. Reheat to at least 74°C over low heat with extra broth as needed. Freeze for up to 2 months, although the dumplings will soften after thawing.
Nutritional Value
Allergen Notes
Contains gluten, milk, and egg. Check butter, buttermilk, baking powder, and any prepared seasonings for cross-contact. Use verified alternatives where required.
Frequently Asked Questions
Are Southern dumplings flat or fluffy?
Both styles exist, but rolled flat dumplings are strongly associated with many Southern family kitchens.
How thin should I roll the dumpling dough?
About 3 mm gives tender strips that hold together without becoming heavy.
Can I use ready-made stock?
Yes, but homemade broth provides the chicken flavour that defines the dish; choose low-sodium stock and adjust seasoning.
Why did my dumplings stick together?
They were probably added too quickly. Drop them in separately and keep the broth moving gently.
