Southern Chicken & Dumplings
Chicken and dumplings didn’t just feed me growing up — it shaped my whole childhood.
Carbs. Sodium. Affection. That was the holy trinity.
This recipe is my grown-up, upgraded version of that classic.
We’re keeping the comfort exactly where it belongs… but adding homemade dumplings, layered aromatics, and a dry-sherry broth so silky it feels like a warm hug in a bowl.
Best part? It still tastes like home — just a little more “grown as frock.”
Ingredients
Broth Base
4 bone-in, skin-on chicken thighs
2 tbsp unsalted butter
1 tbsp neutral oil
1 medium yellow onion, diced
2 celery stalks, diced
2 carrots, sliced
3 cloves garlic, minced
Salt & black pepper
6–7 cups chicken stock
1 tbsp Better Than Bouillon (chicken)
1 tsp Worcestershire sauce
2 tbsp dry sherry (optional but recommended)
Optional Flavor Boosters
Use what you have — none are required.
½ tsp dried thyme or 1 fresh sprig
½ tsp poultry seasoning
1 bay leaf
½ tsp onion powder
½ tsp garlic powder
¼ tsp celery seed
½ tsp MSG
1 tsp smoked paprika
Tiny splash hot sauce
Homemade Dumplings
2 cups all-purpose flour
1 tsp kosher salt
½ tsp baking powder
½ tsp garlic powder (optional)
½ tsp Cajun seasoning (optional)
3 tbsp cold unsalted butter, grated or cubed
¼ cup finely shredded cheddar
1 tbsp chopped chives
1 large egg
½ cup milk or buttermilk
Extra flour for dusting
How to Make Southern Chicken & Dumplings
1. Build the Broth
Heat a large Dutch oven over medium and melt the butter with the oil. Add the onion, celery, and carrots and cook for 5–6 minutes, stirring occasionally, until softened and glossy.
Stir in the garlic and any of the optional spices and cook for 1 minute. Pour in the dry sherry and let it bubble for 30–45 seconds until the alcohol smell fades.
Nestle the chicken thighs into the pot. Add the chicken stock, Better Than Bouillon, and Worcestershire. Bring the mixture to a gentle boil, then reduce the heat to low. Partially cover and simmer for 35–40 minutes, until the chicken is very tender.
2. Shred the Chicken
Remove the chicken thighs from the pot. Discard the skin and bones, shred the meat, and return it to the broth. Taste the broth and adjust salt and pepper as needed.
3. Prepare the Dumplings
While the chicken cooks, make the dough. In a mixing bowl, whisk together the flour, salt, baking powder, garlic powder, and Cajun seasoning. Cut in the cold butter until the mixture resembles coarse crumbs. Stir in the cheddar and chives.
Beat the egg with the milk, then pour it into the dry ingredients. Mix until a shaggy dough forms. Turn it out onto a lightly floured surface and knead gently 4–5 times. Let the dough rest for 10 minutes.
4. Roll and Cut the Dumplings
Lightly flour your counter. Divide the dough in half and roll each half into a thin sheet about ⅛–¼ inch thick. Cut into strips and lay them on a lightly floured surface. Let rest for 10–15 minutes.
5. Cook the Dumplings
Bring the broth up to a strong simmer. Add the dumplings a few at a time to prevent sticking. Cook uncovered for 12–15 minutes, stirring occasionally, until the dumplings are tender and the broth has naturally thickened.
6. Finish the Dish
Reduce the heat to low and stir in the heavy cream, butter, a small handful of cheddar (optional), and a tiny splash of hot sauce if desired. Let the mixture warm gently for 2–3 minutes—avoid boiling after adding cream.
Serving
Serve hot with cracked black pepper and chives.
Pairs well with biscuits, cornbread, or just a big spoon and quiet evening.
Reheating
Dumplings continue to thicken as they sit. When reheating, stir in a splash of chicken stock or milk to loosen the broth. Heat gently over low.