Grandma’s Southern-style chicken and dumplings is a comforting dinner made with a whole chicken, richly flavored homemade broth, and tender rolled dumplings. The chicken simmers for 1 to 1 1/4 hours, while the thin buttermilk dumplings cook directly in the broth for about 15 to 20 minutes.
This classic recipe delivers juicy shredded chicken, delicate dumpling strips, and a savory broth in every spoonful. It takes approximately 1 hour 45 minutes to 2 hours from start to finish, making it a wonderful weekend dinner or cozy family meal.
Jump to RecipeWhy You’ll Love This Recipe
There is a reason chicken and dumplings remain a favorite at Southern family tables. The broth is made from a whole chicken, so it develops a fuller, more savory flavor than a quick stock, while the homemade dumplings add a soft, satisfying bite.
Rolled dumplings are the hallmark of this traditional version. They are cut into thin strips or squares, cooked in the seasoned broth, and finished with shredded chicken for a dinner that feels both humble and special.
This is also a practical recipe for feeding four to six people. The ingredients are inexpensive, the cooking method is straightforward, and the pot can be served right in the center of the table.
If you enjoy trying different chicken dinners, you may also like these flavorful Vietnamese-style chicken wings for a completely different meal.
Ingredients You’ll Need
The recipe begins with one whole chicken weighing about 3 to 4 pounds. Simmering the chicken in 2 quarts of water with salt and black pepper creates the broth that cooks and seasons the dumplings.
- 1 whole chicken, about 3 to 4 pounds
- 2 quarts water
- 2 teaspoons salt, plus more to taste
- 1/2 teaspoon black pepper
- 2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 3 tablespoons shortening
- 3/4 cup buttermilk
Shortening gives the dumplings a tender, traditional texture, while buttermilk contributes gentle tang and helps form a soft dough. Keep the flour nearby for dusting the work surface and rolling pin, but use only enough to prevent sticking.
Some Southern cooks add a little onion or celery to the chicken broth. Those additions are optional, so the ingredient list above stays true to the simple traditional version.
For another comforting chicken dinner, consider serving this recipe on a night when you would otherwise make a creamy mushroom chicken bake.
How to Make It Step-by-Step
Step 1: Place the whole chicken in a large pot and add the 2 quarts of water, 2 teaspoons of salt, and 1/2 teaspoon of black pepper. Bring everything to a boil, then reduce the heat, cover the pot, and simmer for 1 to 1 1/4 hours, until the chicken is tender and cooked through.
Step 2: Carefully remove the chicken from the broth and set it aside to cool enough to handle. Once cool, pull the meat from the bones, discard the skin and bones, and shred or chop the chicken into bite-size pieces.
Step 3: Inspect the broth and strain it if any small bones, skin, or other bits remain. Return the clear broth to the pot, taste it, adjust the seasoning if necessary, and keep it at a gentle simmer while you prepare the dumplings.
Step 4: Add the flour, baking soda, and 1/2 teaspoon salt to a mixing bowl. Cut in the shortening with a pastry cutter or your fingertips until the mixture looks like coarse crumbs, then stir in the buttermilk until a soft dough forms.
Step 5: Turn the dough onto a lightly floured surface and knead it briefly, just until it comes together. Roll it to approximately 1/8 inch thick, then cut it into strips or squares and let the pieces rest for a few minutes so they can firm slightly before cooking.
Step 6: Bring the broth to a steady simmer, not a forceful boil. Add the dumplings a few at a time, gently separating them with a spoon or chopstick so they do not clump together as they enter the hot liquid.
Step 7: Cook the dumplings uncovered for about 8 to 10 minutes. Then cover the pot and continue cooking for another 5 to 10 minutes, checking that the dumplings are tender and no longer floury in the center.
Step 8: Return the shredded chicken to the pot and gently stir to distribute it among the dumplings. Heat everything through, taste the broth, and add more salt or pepper as needed before ladling the dinner into bowls.
For a different way to enjoy chicken on another evening, our chicken katsu cutlets offer a crisp contrast to this soft, brothy meal.
Pro Tips for Tender Dumplings
The thickness of the dough matters. Roll the dumplings to about 1/8 inch because they expand as they cook; thicker pieces can become heavy in the center before the outside is tender.
Do not rush the dough. Knead it only briefly, since excessive handling can make the dumplings tough, and use a light dusting of flour rather than coating the dough heavily.
Let the cut dumplings rest for a few minutes before adding them to the broth. This short pause helps them hold their shape when they hit the simmering liquid.
Once the dumplings are in the pot, maintain a gentle simmer. Vigorous boiling can cause the dough to break apart and make the broth cloudy with excess flour.
Add the dumplings in batches instead of dropping them all in at once. Giving each piece room to move makes it easier to separate them and encourages even cooking.
What to Serve with Chicken and Dumplings
This dinner is filling on its own, but a simple vegetable side makes the meal feel complete. Steamed green beans, roasted carrots, collard greens, or a crisp garden salad all bring fresh color and texture to the bowl.
Because the broth and dumplings are rich and comforting, choose sides with a little brightness. A spoonful of tangy slaw or a modest green salad can balance the soft, savory texture without competing with the main dish.
For a lighter chicken option on a warmer day, try this colorful chicken Cobb salad. It is a useful change of pace when you want a fresh meal instead of a simmered one.
Another tasty dinner idea for a summer menu is this grilled pineapple chicken, which brings sweet and smoky flavors to the table.
Storage and Reheating
Allow leftovers to cool slightly, then transfer the chicken, dumplings, and broth to a covered container. Refrigerate them promptly and enjoy within 3 days for the best texture and flavor.
Reheat leftovers gently in a saucepan over low to medium-low heat, stirring carefully so the dumplings stay intact. If the broth has thickened in the refrigerator, add a small splash of water while warming until it reaches the consistency you like.
A microwave can also work for individual portions. Cover the bowl loosely, heat in short intervals, and stir gently between intervals to distribute the warmth without breaking up the dumplings.
Freezing is not ideal for the finished dumplings because their texture may become softer after thawing. If you expect leftovers, make a smaller batch or refrigerate the cooked dish instead.
Grandma's Southern-Style Chicken and Dumplings
Ingredients
Method
- Place the whole chicken in a large pot with 2 quarts of water, 2 teaspoons salt, and 1/2 teaspoon black pepper. Bring the liquid to a boil, reduce the heat, cover, and simmer for 1 to 1 1/4 hours, or until the chicken is tender and cooked through.
- Remove the chicken from the pot and let it cool until it is comfortable to handle. Pull the meat from the bones, discard the skin and bones, and shred or chop the chicken.
- Strain the cooking liquid if needed, then return the broth to the pot. Taste and adjust the seasoning, keeping the broth at a gentle simmer.
- Whisk together the flour, baking soda, and salt. Cut in the shortening until the mixture resembles coarse crumbs, then stir in the buttermilk to make a soft dough.
- Turn the dough onto a lightly floured surface and knead it briefly. Roll it to about 1/8 inch thick, cut it into strips or squares, and let the pieces rest for a few minutes.
- Bring the broth to a steady, gentle simmer and add the dumplings a few at a time, carefully separating them so they do not stick together. Cook uncovered for 8 to 10 minutes, then cover and cook for another 5 to 10 minutes, until tender and no longer floury in the center.
- Return the shredded chicken to the pot and heat it through. Taste the broth and add more salt or pepper if needed before serving.
Notes
Final Thoughts
Grandma’s Southern-style chicken and dumplings is the kind of dinner that turns basic ingredients into something memorable. A patiently simmered whole chicken creates a savory broth, and thin buttermilk dumplings make the finished bowl hearty without feeling complicated.
Give the chicken enough time to become tender, roll the dough thin, and keep the broth at a gentle simmer once the dumplings are added. Those small details are what produce tender dumplings, flavorful chicken, and a pot of comfort food worthy of a family recipe box.
Serve it hot with plenty of broth in every bowl, a little extra black pepper, and your favorite simple vegetable side. This is a traditional Southern dinner made for sharing, seconds, and a warm kitchen.
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