Best Southern Chicken and Dumplings plus sides
Chicken and dumplings are incredibly sentimental to me. This classic comfort food is a family tradition passed down through generations. A comforting meal that warms the heart and soul. And my mom makes some of the BEST chicken and dumplings from scratch that I’ve ever had. So, it is only fitting to keep this classic dish alive and well in my kitchen and bring it to you. I’m going to show you how to make the Best Southern Chicken and Dumplings plus sides so that you can have the most amazing Sunday dinner or weeknight meal on the table for those most dear to you!
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Like gumbo, everyone in the South probably has their variation of chicken and dumplings. For example, my husband prefers his chicken and dumplings to be thick, while my dad prefers to only have dumplings in the pot and keep the chicken on the side. But my mom always made her dumplings a little bit runnier (like a creamy soup) and loaded with chicken.
I eat ALL the different variations because I’m not a picky eater.
But because I grew up with dumplings with more “juice,” so I prefer them and make them for my family. And it worked out pretty well because now my husband likes to crumble his cornbread into his bowl of dumplings and let the bread soak up all of that creamy broth. (He’s been converted!) HA
This dish fits perfectly into my August theme of one-pot wonders/casseroles because it’s all made in one large stockpot. (The whole purpose of this month’s theme is to provide recipes to busy moms/dads who are trying to get meals on the table while juggling work, back-to-school schedules, and sports.) Not only does this dish save time with minimal clean-up (one pot), but it is also made in under 30 minutes! I don’t know about you, but a complete meal that can be on the table from start to finish in under 30 minutes ranks high on my list of favorites!
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To cut down on prep work and time, I’ve taken a little help from the store. Instead of boiling my skinless chicken breasts or whole chicken, I grabbed a rotisserie chicken, removed the skin, and shredded the meat. It is the most tender chicken, and it’s a good option for this dish.
Now, although I’m willing to take a shortcut with the chicken in my dumplings, there are some things I’m not willing to compromise on. The dumplings MUST BE from scratch. Some people reach for frozen dumplings (these are not airy dumplings at all) or even pinch off pieces of canned biscuits (drop dumplings),
but I’m sorry… nothing is as good as the real deal!
In my opinion, rolling out and cutting fresh dumplings takes very little time. It’s literally done in minutes. So, it’s not something that I’m willing to skip, and once I show you how incredibly easy and quick they are, I hope you don’t skip this step either.
Another thing that makes this ultimate comfort food a super easy recipe for the weeknight rush is that it uses simple ingredients. All you need are pantry staples (flour, oil, milk, broth). I also keep the ingredients for the cornbread on hand.
Now, one ingredient in my chicken and dumpling recipe is quite interesting. It’s the poultry seasoning. If you are anything like me, then you have this container of poultry seasoning that sits in your cabinet until the holidays roll around. At that one time of year, you pull it out to make homemade cornbread dressing, the main dish of Thanksgiving.
(It’s a favorite meal of mine!) But I’ve discovered that poultry seasoning has many more uses.
It is a great addition to any soup recipe that includes chicken (like homemade chicken soup). It adds a depth of flavor that no other spice has been able to do for me. It is a strong seasoning, so you want to use it sparingly and taste as you go—a little goes a long way.
Here are some of the best side dishes that pair perfectly with chicken and dumplings:
- Cornbread—This isn’t optional in my home. You MUST have a pan of fresh, homemade cornbread with your dumplings! It’s so important to me that I’ve included the recipe in this post. (Look below for the chicken and dumplings recipe.)
- Brussels Sprouts – I have two different variations of this delicious vegetable. One is savory with smoked ham, while the other is lighter with a raspberry vinaigrette and goat cheese.
- Fresh green beans – Check out my Asian green bean recipe for something deliciously different!
- Collard greens—Cooked down with seasonings, broth, and onions, this Southern classic is an excellent accompaniment to dumplings and cornbread. (I like to mix it all together.)
- Fresh green salad – If you want something brighter and lighter, a salad with cherry tomatoes, cucumber, red onions, and your favorite dressing would be perfect.
- Broccoli salad – This side is a great way to lighten up your meal while getting in some veggies.
- Crispy fried okra – Chicken and dumplings, and cornbread have very similar textures. I like introducing something crunchy to the plate, and my fried okra is AMAZING!
Tips for the Best Southern Chicken and Dumplings:
- Mix and start baking your cornbread before you start on the dumplings, and they will be ready at the same time.
- If you prefer your chicken and dumplings to be thicker and with less juice, simply add less water/broth.
- Some people prefer more dumplings than chicken. To make more dumplings, double the dumpling dough recipe. (Be sure to give a gentle stir during the cooking process so that none of your dumplings stick to the bottom of the pot, and you might have to add more liquid.)
- Don’t overmix your dough to make the most tender and fluffy dumplings. When the dough ball comes together, put it onto a floured surface and roll it out. The less you work on it, the more tender and perfect your dumplings will be.
- To make your dish prettier for serving, top with a few fresh herbs like parsley. (I used a mix of dried green onion and parsley for the pics)
Make the Best Southern Chicken and Dumplings plus sides with me on YouTube!
Best Southern Chicken and Dumplings Ingredients:
- 2 cups all-purpose flour
- 1/3 cup vegetable shortening
- 1 can cream of chicken soup
- 1 cup whole milk
- 3 quarts of chicken broth
- 1/2 cup heavy cream
- 1 teaspoon salt (for dumplings)
- 2 teaspoons poultry seasoning
- Salt/Pepper to taste for broth
- 3 cups shredded chicken meat
The Best Southern Chicken and Dumplings Instructions:
Making the Broth:
- First, add the chicken broth to a large pot and warm over medium heat.
- Second, mix well with 1 can of cream of chicken soup.
- Third, add salt, pepper, and poultry seasoning to the broth and mix.
- Finally, bring the broth to a low boil.
Making the dumplings:
- First, pour the flour into a large mixing bowl.
- Second, make a well in the center of the flour.
- Third, put 1/3 cup vegetable shortening in the well in the center of the flour.
- Next, pour 1 cup of whole milk into the well in the center of the flour.
- Then, squish the shortening and milk together with your hands until they are fully incorporated.
- Next, add flour into the well gradually until all the flour has been incorporated into the milk and shortening.
- When the dumpling dough comes together, stop mixing and put the dough onto a floured surface.
- Put flour on the rolling pin and roll the dough out until it’s about 1/4 inch thick.
- Next, cut the dough into long strips.
- Finally, cut the long strips in half.
Putting it all together:
- First, add the dumplings to the boiling chicken broth and cook for 10 minutes. Stir every few minutes so the dumplings don’t stick to the bottom of the pot.
- Second, add the shredded chicken to the dumplings and stir.
- Third, add the milk and heavy cream to the chicken and dumplings, mix gently, and lower the heat.
- Then, taste the dumplings/broth to check for seasoning and add any salt, pepper, or poultry seasoning it may need. (Everyone has different tastes. My family is HEAVY on the black pepper with chicken and dumplings)
- Let chicken and dumplings heat up on a low simmer.
- Finally, enjoy with a pan of cornbread! (Recipe below)
The Perfect Side Dish – Cast Iron Skillet Cornbread:
- 1 cup all-purpose flour
- 1/3 cup plus 1 tablespoon vegetable oil
- 1 cups yellow cornmeal
- 1 teaspoon salt
- 1/2 cup sugar (You can always adjust the sugar content to your liking. This is a sweet cornbread recipe.)
- 1 cup whole milk
- 1 egg
- 1 tablespoon plus 1/2 teaspoon baking powder
Cast Iron Skillet Cornbread Instructions:
- First, add 1 tablespoon of vegetable oil to a cast iron skillet. Use a paper towel to spread the oil evenly on the bottom and sides of the skillet. Place the skillet in a pre-heated 400-degree oven.
- Second, mix the flour, cornmeal, salt, sugar, and baking powder into a bowl.
- Third, mix the milk, 1/3 cup vegetable oil, and egg to the dry ingredients.
- Then, take your hot skillet out of the oven and pour your cornbread.
- Place the skillet of cornbread into the oven and bake for 25 – 30 minutes or until browned on top.
- Finally, enjoy with your bowl of chicken and dumplings!
Storage for the Best Southern Chicken and Dumplings:
- Leftovers can be stored in an airtight container in the fridge for 3 days.
What are the Macros for Best Southern Chicken and Dumplings?
Makes 8 servings (Nutritional information below is for 1 serving = 1 cup)
- Calories – 450
- Protein – 32 grams
- Carbs – 28.8 grams (net)
- Fat – 21.4 grams
Check out some of my other classic Southern Recipes!
Southern Style Hash Recipe for Two
Cajun Shrimp and Grits with Sausage
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The Best Southern Chicken and Dumplings plus sides!
Equipment
- 1 Large Stock Pot
- 1 Rolling Pin
Ingredients
- 2 cups all-purpose flour
- 1/3 cup vegetable shortening
- 1 can cream of chicken soup
- 1 cup whole milk
- 3 quarts of chicken broth
- 1/2 cup heavy cream
- 1 teaspoon salt for dumplings
- 2 teaspoons poultry seasoning
- Salt/Pepper to taste for broth
- 3 cups shredded chicken meat
Instructions
Making the Broth:
- First, add the chicken broth to a large pot and warm over medium heat.
- Second, put in 1 can of cream of chicken soup and mix well.
- Third, add salt, pepper, and poultry seasoning to the broth and mix.
- Finally, bring the broth to a low boil.
Making the dumplings:
- First, pour the flour into a large mixing bowl.
- Second, make a well in the center of the flour.
- Third, put 1/3 cup vegetable shortening in the well in the center of the flour.
- Next, pour 1 cup whole milk into the well in the center of the flour.
- Then, using your hands, squish the shortening and milk together until they are fully incorporated.
- Next, add flour into the well little by little until all flour has been incorporated into the milk and shortening.
- As soon as the dumpling dough comes together, stop mixing and put the dough onto a floured surface.
- Put flour on rolling pin and roll the dough out until it’s about 1/4 inch thick.
- Next, cut the dough into long strips.
- Finally, cut the longs strips in half.
Putting it all together:
- First, add the dumplings to the boiling chicken broth and let them cook for 10 minutes. Stir every few minutes so that the dumplings don’t stick to the bottom of the pot.
- Second, add the shredded chicken to the dumplings and stir.
- Third, add the milk and heavy cream to the chicken and dumplings, mix gently, and lower the heat.
- Then, taste the dumplings/broth to check for seasoning and add any salt, pepper, or poultry seasoning that it may need. (Everyone has different tastes. My family is HEAVY on the black pepper with chicken and dumplings)
- Let chicken and dumplings heat up on a low simmer.
- Finally, enjoy with a pan of cornbread! (Recipe below)
Amazing! Love this recipe.
Thanks so much! I’m so glad that you like it! This is the way my momma always made chicken and dumplings and everytime I make them it takes me right back to my childhood.