Quick Take: Rich, creamy chicken and dumplings loaded with tender chicken, fresh vegetables, and soft homemade buttermilk dumplings...pure old-fashioned Southern comfort in a bowl. My mom and grandma always made a chicken and dumpling soup growing up, and it's still one of the most comforting soups I've ever had. When I developed this version, I wanted to bring back that same nostalgic flavor and texture, just with a little more richness. Keeping the lid on while the dumplings cook (no peeking), is what lets the steam do its job and keeps them soft and pillowy instead of dense.
Unlike shortcut recipes made with canned biscuits, these homemade dumplings are light, tender, and incredibly easy to make from scratch. Combined with a flavorful broth made from chicken stock, heavy cream, fresh vegetables, and a touch of chicken bouillon, every bite is hearty, satisfying, and perfect for cozy family dinners.
If you love comforting homemade soups, be sure to try my Creamy Chicken Noodle Soup. It features a similar rich, creamy broth but swaps the homemade dumplings for tender Reames egg noodles.
If you'd like to kick it up with a little southwestern spice, try my recipe for Hatch Chile Chicken and Dumplings for a different twist.
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Ingredients
For the Chicken
- Salted Butter – Used in two stages to build a rich, flavorful base.
- Yellow Onion – Adds sweetness and depth to the broth.
- Celery – A classic ingredient that provides savory flavor and texture.
- Carrots – Add color, subtle sweetness, and balance to the creamy broth.
- Fresh Minced Garlic – Gives the broth a bold homemade flavor.
- Kosher Salt – Enhances every ingredient.
- Black Pepper – Adds gentle warmth and seasoning.
- All-Purpose Flour – Creates a light roux that thickens the broth.
- Chicken Stock – Forms the flavorful base of the soup.
- Chicken Bouillon Powder – Intensifies the rich chicken flavor.
- Heavy Cream – Creates an extra creamy, velvety broth that sets this recipe apart.
- Chicken Breasts – Become tender and juicy as they simmer before being shredded or chopped into bite-sized pieces.
For the Homemade Dumplings
- All-Purpose Flour – Forms the base of the dumplings.
- Baking Powder – Helps the dumplings cook up light and fluffy.
- Black Pepper – Adds classic Southern flavor.
- Buttermilk – Gives the dumplings a tender texture and subtle tang.
- Egg – Adds structure while keeping the dumplings soft.
- Melted Salted Butter – Adds richness and flavor.
See the recipe card below for the exact measurements.
Step-by-Step Instructions
Step 1. Cook the Vegetables
Begin by dicing the onion and celery, then slice the carrots.
Combine everything in a mixing bowl and set it aside.
Next, add a quarter cup of butter to a large Dutch oven over medium heat and allow it to melt.
Once the butter has melted, add the prepared vegetables and cook them until the onions begin turning translucent and the celery starts to soften.
We’re not trying to brown the vegetables here.
We’re just giving them time to soften and begin building the flavor base for the soup.
Now season the vegetables with salt and pepper and give everything a good stir.
Next, stir in the minced garlic and continue cooking for another minute or two, just until it becomes fragrant.
Once the garlic is fragrant, add the remaining quarter cup of butter.
Step 2. Build the Broth
After the butter has melted, sprinkle in the flour and stir until it’s evenly incorporated throughout the vegetables.
Cook this mixture for about five minutes, stirring occasionally.
This step cooks out the raw flour taste and creates the roux that’s going to give our broth its rich, velvety texture.
Now slowly pour in the chicken stock while stirring and scraping the bottom of the Dutch oven.
Those browned bits left behind are packed with flavor, and this is the perfect time to work them back into the soup.
Next, stir in the chicken bouillon powder and bring everything up to a gentle boil over medium heat.
Step 3. Cook the Chicken
Once the soup begins to boil, carefully add the chicken breasts.
Make sure they’re fully submerged in the broth.
Place the lid slightly offset so a little steam can escape and let the chicken gently poach for about 25 minutes.
Poaching keeps the chicken tender and juicy instead of drying it out.
Once the chicken is fully cooked, transfer it to a cutting board and let it rest while we finish the soup.
Reduce the heat to medium-low and slowly stir in the heavy cream.
You don’t want the soup boiling at this point.
Keeping it at a gentle simmer helps prevent the cream from separating and gives you a much smoother broth.
Step 4. Make the Dumpling Dough
While the soup comes back up to a low simmer, let’s make the dumplings.
In a mixing bowl, whisk together the flour, baking powder, and black pepper.
Then fold in the buttermilk and egg.
Once the dough begins coming together, fold in the melted butter.
I treat this just like making buttermilk biscuits.
Rather than aggressively stirring it, I gently fold the dough over itself until everything is incorporated.
You can knead it by hand if you prefer.
Just stop mixing once all of the dry flour disappears.
Overworking the dough can make the dumplings a little tougher than you want.
Now cube the cooked chicken into bite-sized pieces and return it to the soup.
Step 5. Add the Dumplings
Pinch off pieces of the dumpling dough, gently roll them into balls, and drop them directly into the simmering soup.
I made about ten large dumplings, but you can absolutely make them smaller if you prefer.
Give everything a gentle stir, reduce the heat to medium-low, and partially cover the pot.
Let the dumplings cook for about five minutes.
Once they’ve started puffing up and floating, give them one more gentle stir, cover the pot completely, and continue cooking for another twenty minutes.
During this time, the dumplings finish cooking all the way through while soaking up that rich chicken broth.
When you remove the lid, the broth should be creamy, the chicken should be tender, and the dumplings should be light and fluffy.
Step 6. Serve
Serve your chicken and dumplings hot, topped with a little freshly chopped basil for a fresh pop of color and flavor.
Expert Tips
- Don't overmix the dumpling dough or the dumplings may become dense.
- Keep the broth at a gentle simmer rather than a rolling boil.
- Avoid lifting the lid while the dumplings cook.
- Cube the chicken into evenly sized pieces for the best texture.
- Taste the broth before serving and adjust the seasoning if needed.
What to Serve with Classic Southern Chicken and Dumplings
Chicken and Dumplings is such a hearty, filling meal that I don’t typically serve much alongside it. If you want to start with something lighter, a simple green salad with a tangy vinaigrette is a great way to balance the rich, creamy broth and homemade dumplings. For dessert, finish the meal with my Southern Peach Cobbler served warm with a scoop of vanilla ice cream.
Recipe FAQs
Dense dumplings are usually caused by overmixing the dough or lifting the lid while they cook. Mix the dough just until combined and let the steam do the work.
Yes, but cooking the chicken directly in the broth adds even more flavor.
Yes. Store leftovers in an airtight container in the refrigerator for up to 3 days. The broth will continue to thicken as it chills.
Yes, although the dumplings may soften slightly after thawing.
Buttermilk helps create tender, fluffy dumplings while adding a subtle tang that complements the rich broth.
More southern Comfort Food Recipes You'll Love
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📖 Recipe
Classic Southern Chicken and Dumplings
Equipment
Ingredients
For the Chicken and Soup
- ½ Cup Salted Butter divided
- 1 Yellow Onion diced
- 3 Celery Stalks diced
- 5 Carrots peeled and sliced
- 1 tablespoon Fresh Minced Garlic
- 1 teaspoon Kosher Salt
- 1 teaspoon Black Pepper
- ¼ Cup All Purpose Flour
- 4 Cups Chicken Stock
- 1 tablespoon Chicken Bouillon Powder
- 4 Cups Heavy Cream
- 2 lbs Chicken Breast
For the Dumplings
- 2 Cups All Purpose Flour
- 3 teaspoon Baking Powder
- 1 teaspoon Black Pepper
- ¾ Cup Buttermilk
- 1 Egg
- 3 tablespoon Salted Butter Melted
Instructions
- Dice the onion and celery, then slice the carrots, combine them in a mixing bowl and set them aside.
- Add a quarter cup of butter to a large Dutch oven over medium heat and allow it to melt.
- Once the butter has melted, add the prepared vegetables and cook them until the onions begin turning translucent and the celery starts to soften.
- Season the vegetables with salt and pepper and give everything a good stir.
- Stir in the minced garlic and continue cooking for another minute or two, just until it becomes fragrant.
- Once the garlic is fragrant, add the remaining quarter cup of butter.
- After the butter has melted, sprinkle in the flour and stir until it’s evenly incorporated throughout the vegetables.
- Cook this mixture for about five minutes, stirring occasionally.
- Slowly pour in the chicken stock while stirring and scraping the bottom of the Dutch oven.
- Stir in the chicken bouillon powder and bring everything up to a gentle boil over medium heat.
- Once the soup begins to boil, carefully add the chicken breasts ensuring they are fully submerged.
- Place the lid slightly offset so a little steam can escape and let the chicken gently poach for about 25 minutes.
- Once the chicken is fully cooked, transfer it to a cutting board and let it rest while while finishing the soup.
- Reduce the heat to medium-low and slowly stir in the heavy cream.
- While the soup comes back up to a low simmer, whisk together the flour, baking powder, and black pepper in a mixing bowl.
- Fold in the buttermilk and egg.
- Once the dough begins coming together, fold in the melted butter. Stop mixing once all of the dry flour disappears and dough ball has formed.
- Cube the cooked chicken into bite-sized pieces and return it to the soup.
- Pinch off pieces of the dumpling dough, gently roll them into balls, and drop them directly into the simmering soup.
- Give everything a gentle stir, reduce the heat to medium-low, partially cover the pot, and let the dumplings cook for about five minutes.
- Once they’ve started puffing up and floating, give them one more gentle stir, cover the pot completely, and continue cooking for another twenty minutes.
- Serve your chicken and dumplings hot, topped with a little freshly chopped basil for a fresh pop of color and flavor.
Video
Notes
- Don't overmix the dumpling dough or the dumplings may become dense.
- Keep the broth at a gentle simmer rather than a rolling boil.
- Avoid lifting the lid while the dumplings cook.
- Cube the chicken into evenly sized pieces for the best texture.
- Taste the broth before serving and adjust the seasoning if needed.
- I made 10 large dumplings but you can size them to your preference.
