This Southern Chicken and Dumplings is a true classic comfort food. Made from scratch, these easy to make buttermilk dumplings are tender and the soup is loaded with shredded chicken and vegetables in a beautifully seasoned broth.
An all-in-one dinner that is rich in flavor and quite filling.
Sometimes I am in the mood for a warm soothing soup and one of my favorite crackers to throw on top are Cheez-Its. I just love the cheesy flavor and they hold up on the crunch factor.
Then there are times when I want a tender dumpling. Like these delicious buttermilk dumplings. Can’t get any more Southern than that.
I like to add poultry seasoning to my dry ingredients for an extra flavor punch, feel free to omit or add your favorite seasoning.
Crisco is my go to lard for pastry making, but trust me, bacon fat works beautifully here as well.
The tender dough is made in a flash and with a quick roll out the dough is cut into 2 inch squares and dropped into the boiling broth to puff up and cook.
The chicken broth is made by cooking a whole chicken with some aromatics and spices.
I allow it to cool shred the chicken meat and discard those bones and the skin. Buh-bye, thanks for coming.
Fresh tender pieces of carrots, celery and onion are laced throughout tender delicious puffed seasoned dumplings and chicken. A slight tang from the buttermilk and the poultry seasoning compliments the broth well.
True Southern comfort food in a bowl.
Southern Chicken and Dumplings
- 3 lb whole chicken
- 4 celery stalks chopped
- 2 medium carrots peeled and chopped
- 1 medium onion chopped
- 2 bay leaves
- 1/4 cup parsley chopped
- 2 1/2 tsp kosher salt (divided)
- 1 tsp tsp black pepper
- 1/8 tsp turmeric
- 8 cups water
- 2 cups flour
- 1/2 tsp baking soda
- 1/2 tsp poultry seasoning
- 3 tbsp vegetable shortening (lard, I use Crisco)
- 3/4 cup buttermilk
- 1 tsp Tabasco hot sauce (optional)
- Place whole chicken, vegetables, bay leaves, parsley, 2 teaspoons kosher salt, pepper and turmeric in a large soup pot or Dutch oven. Cover with water and bring to a boil. Reduce heat to low, cover and simmer for 1 hour.
- Carefully remove chicken from pot. When cool enough to handle remove meat from bones, discarding the skin and bones. Shred the chicken meat and set aside.
- In a medium sized bowl combine flour, baking soda, poultry seasoning and remaining salt.
- Using a pastry blender or your fingers, cut shortening into flour until it resembles coarse meal. Add buttermilk and with your hand mix until dry ingredients are moistened and the dough holds together.
- Turn the dough out onto a floured surface and knead 4 to 5 times. Roll out to 1/4" to 1/2" thickness (I prefer them thick and do 1/2" thickness as shown here).
- Bring chicken broth and vegetables to a boil and pinch off or cut dough in 2" pieces and add to the boiling broth (See Note 1). Reduce heat to medium and simmer 8 to 10 minutes, covered.
- Add hot sauce if using and stir to combine. Stir in reserved chicken and season to taste before serving. Garnish with fresh chopped parsley and ladle into bowls.
- I use a fluted pastry wheel or pastry crimper to cut the dough into strips and then cut across into 2 inch squares. (see photo)