Can I use store-bought biscuit dough instead of homemade dumplings?

Yes, but the texture will be different. Traditional Southern Style Chicken and Dumplings uses rolled flat dumplings, which are denser and more noodle-like than biscuit dough. Store-bought biscuit dough creates fluffy drop dumplings rather than the authentic Southern version

How can I keep the dumplings from falling apart?

Make sure the dough is rolled to about 1/4-inch thick and avoid overworking it. Drop the dumplings into a gentle simmer instead of a rapid boil, and stir carefully during cooking. These steps help the dumplings stay intact while becoming tender.

What's the best way to reheat Southern Style Chicken and Dumplings?

Reheat leftovers slowly over medium-low heat on the stovetop, stirring occasionally. Since the dumplings absorb broth during storage, add a splash of chicken broth or milk until the desired consistency returns. You can also microwave individual portions in short intervals, stirring between each round.

Can I make Southern Style Chicken and Dumplings in advance?

Absolutely. In fact, many people find that Southern Style Chicken and Dumplings tastes even better the next day because the flavors have more time to develop. Store it in an airtight container in the refrigerator for up to three days or freeze it for longer storage

Southern Style Chicken and Dumplings

Name: Southern Style Chicken and Dumplings
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Cuisine: Southern American
Ingredients: 2 tablespoons olive oil; 1 medium white onion, diced; 3 cloves garlic, minced; 2 boneless skinless chicken breasts (about 1 1/2 pounds); 6 cups low-sodium chicken broth; 2 cups whole milk; 3 tablespoons cornstarch; 2 1/2 cups all-purpose flour; 1 tablespoon baking powder; 1 teaspoon salt (plus more to taste); 1/2 teaspoon black pepper; 1/4 cup vegetable shortening; 3/4 cup buttermilk; 2 medium carrots, diced (optional); 2 celery stalks, diced (optional); 2 tablespoons fresh parsley, chopped (for garnish)

Description

Southern Style Chicken and Dumplings is a classic comfort food recipe featuring tender shredded chicken, homemade rolled dumplings, and a rich, creamy broth seasoned with garlic and onions. This hearty one-pot meal is perfect for cozy family dinners and delivers authentic Southern flavor with simple pantry ingredients.

Ingredients

Scale

2 tablespoons olive oil
1 medium white onion, diced
3 cloves garlic, minced
2 boneless skinless chicken breasts (about 1 1/2 pounds)
6 cups low-sodium chicken broth
2 cups whole milk
3 tablespoons cornstarch
2 1/2 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon salt (plus more to taste)
1/2 teaspoon black pepper
1/4 cup vegetable shortening
3/4 cup buttermilk
2 medium carrots, diced (optional)
2 celery stalks, diced (optional)
2 tablespoons fresh parsley, chopped (for garnish)

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Instructions

Heat the olive oil in a large Dutch oven over medium heat. Add the diced onion and cook for 4 to 5 minutes until softened. Stir in the minced garlic and cook for 1 minute.
Add the chicken breasts and chicken broth. Bring to a boil, reduce the heat, and simmer for 20 to 25 minutes until the chicken is fully cooked.
Remove the chicken from the pot and shred it using two forks. Set aside.
Whisk together the milk and cornstarch until smooth. Stir the mixture into the broth and cook until slightly thickened.
Return the shredded chicken to the pot. Add the optional carrots and celery if using, and season with salt and black pepper.
In a mixing bowl, combine the flour, baking powder, and salt. Cut in the shortening until crumbly. Stir in the buttermilk until a soft dough forms.
Lightly flour a work surface and roll the dough to about 1/4-inch thick. Cut into 1-inch by 2-inch strips.
Bring the broth to a gentle simmer and carefully add the dumpling strips one at a time, stirring gently to prevent sticking.
Simmer for 15 to 20 minutes until the dumplings are tender and cooked through.
Taste and adjust seasoning if needed. Garnish with chopped parsley and serve hot.

Notes

Roll the dumplings evenly to ensure consistent cooking.
Do not overmix the dumpling dough or it may become tough.
Keep the broth at a gentle simmer instead of a rolling boil.
Chicken thighs can be substituted for richer flavor.
Leftovers can be refrigerated for up to 3 days.
Add extra chicken broth when reheating, as the dumplings absorb liquid during storage.
Fresh thyme or rosemary can be added for extra flavor.

Prep Time: 20 minutes
Cook Time: 40 minutes
Category: Main Course
Method: Stovetop
Cuisine: Southern American

Nutrition

Serving Size: 1 bowl (about 2 cups)
Calories: 465 kcal
Sugar: 6 g
Sodium: 790 mg
Fat: 18 g
Saturated Fat: 7 g
Unsaturated Fat: 10 g
Trans Fat: 0 g
Carbohydrates: 38 g
Fiber: 2 g
Protein: 36 g
Cholesterol: 105 mg