Southern Chicken and Dumplings Recipe -
Southern Chicken and Dumplings Recipe
  • READY IN hrs

Southern Chicken and Dumplings

Recipe by  

"Old fashioned stick to your ribs chicken and dumplings recipe. The secret is using bone in chicken to make your stock. The bones help flavor the stock and give it richness."

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
  • PREP

    15 mins
  • COOK

    1 hr 30 mins

    1 hr 45 mins


  1. Melt the butter in a large pot over medium heat. Stir in the onion, and cook until the onion has softened and turned translucent, about 5 minutes. Place the chicken breasts into the pot, skin-side-down. Pour in the chicken broth, and enough water to just cover the breasts. Bring to a simmer over high heat, then reduce heat to medium-low, cover, and simmer until the chicken begins to fall off the bone, about 1 hour. Once cooked, remove the chicken breasts from the pot. Remove and discard the skin and bone; allow the meat to cool, then tear apart into bite sized chunks.
  2. While the chicken breast are simmering, prepare the dumpling dough by whisking the flour, baking powder, and 1 1/2 teaspoons of salt together in a mixing bowl. Work the vegetable shortening in with your fingers until the mixture resembles coarse cornmeal. Make a well in the middle and pour in the milk. Stir together until a stiff dough forms. Turn out onto a floured surface, and knead until smooth. Form the dough into 12 pieces, and set aside.
  3. After you've shredded the chicken, stir the cream of chicken soup, 2 cups water, salt, pepper, and shredded chicken back into the pot. Return to a simmer over medium-high heat. Drop the dumplings into the simmering broth one at a time to keep them from sticking together. Cover, reduce heat to medium-low, and simmer until the dumplings have puffed and are no longer doughy in the center, 10 to 20 minutes.
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Reviews More Reviews

Most Helpful Positive Review
Aug 16, 2011

I'm the submitter of the recipe. The dumpling preparation is all wrong my version is different. You work the dumpling dough adding a bit more milk if needed to just make the dough come together. Then ROLL the dough out to about a 1/4" thickness. Then using a pizza cutter cut the dumplings into squares. DO NOT DIVIDE DOUGH INTO 12 PIECES. You will end up with undercooked dumplings. This is way too much dough to divide into 12 pieces.

Most Helpful Critical Review
Oct 14, 2011

This was the first time I ever made dumplings from scratch. What a disappointment! Due to bad weather, I got home late and did not have time to read the reviews. So, I followed the recipe as written. Huge mistake! An hour after dropping the dough into the soup, the dumplings were still raw! Cut them in half, put them back in for another 20 minutes. Still raw. In half AGAIN.


38 Ratings

Jul 25, 2011

I've been making this for years and my family loves it. I do not use the cream of chicken as I thicken my base with broth and a a little cornstarch. I also add shredded carrots and if hubby request I add potatos. I use 1whole chicken. This is really good for those wintery days. For more kick add a shake of dried hot pepper, garlic, old bay

Aug 08, 2011

I just made this for my family and it was absolutely delicious! I did make more dumplings because I like lots. Next time I think I'll add carrots and celery too.

Aug 09, 2011

Awesome recipe. First time making dumplings from scratch and they came out very good. My husband said it tastes just like his grandmas except she didnt take the chicken off the bone just served it whole in the soup.. I think I will do that next time.

Aug 30, 2011

Very good! I cheated though and used canned Biscuits, I cut them into 6ths (because I bought the jumbo ones) It turned out great! And was so easy!

Aug 15, 2011

The chicken was delicious, the dumplings as written (we made 12) took WAY longer than 20 minutes to cook through. After 45 mins we decided to cut them in half and cook them (it was getting close to 8pm and the husband was starving!) We rated the chicken about a 5 star but the dumplings about a 2. We also had to add more milk to the mix in order for the dough to bind together (it was really flaky). We'll try again but make mini dumplings next time :)

Jan 10, 2012

My family loved this recipe! It had a real nice flavor and so easy to make. I added carrots and celery in with the onions. My only concern was that it might have been too watery. I covered the chicken with 32 oz of broth and a little extra water. Then afterwards, I added the one can of soup. It looked watery then, but it still called for 2 more cups of water. I thought maybe the dumplings were going to soak up a lot of broth and that is why it called for so much liquid.


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  • Calories
  • 750 kcal
  • 38%
  • Carbohydrates
  • 57.7 g
  • 19%
  • Cholesterol
  • 132 mg
  • 44%
  • Fat
  • 34.4 g
  • 53%
  • Fiber
  • 2.4 g
  • 9%
  • Protein
  • 49.5 g
  • 99%
  • Sodium
  • 2206 mg
  • 88%

* Percent Daily Values are based on a 2,000 calorie diet.

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