If you like chicken and dumplings at Cracker Barrel, you will love this Homemade Southern Chicken and Dumplings recipe!
Chicken and dumplings is a classic southern dish with a rich history and cultural significance. It’s a satisfying meal with tender chunks of chicken and soft dumplings in a flavorful broth.
The origins of chicken and dumplings are somewhat unclear. Many believe it originated in the southern United States during the 19th century. It is often associated with rural cooking as a way to stretch a small amount of meat and make a filling meal.
Over the years, chicken and dumplings have evolved. Today, most recipes use prepared or frozen dumplings, versus hand-rolling them out. Despite these variations, it remains a beloved and enduring part of southern cuisine.
Ingredients
The main ingredients for chicken and dumplings are, of course, chicken and dumplings. For the chicken, it is best to use boneless, skinless chicken breasts as they are easy to work with and cook quickly. Other cuts of chicken can be used, such as cooking a whole chicken. Thighs or drumsticks will work but need longer cooking and cleaning times.
You will also need basic staples such as butter or oil, onion, celery, garlic, chicken broth, salt, and pepper. For the dumplings, this recipe will use frozen dumplings. Anne’s dumplings are a top choice. Other optional ingredients may include herbs and spices for flavor.
You can use a Dutch oven or a crockpot to prepare this recipe for homemade chicken and dumplings.
Preparation
To prepare chicken and dumplings, start by heating a large pot or Dutch oven over medium heat. Add 2 tablespoons of butter or oil, and then add 1 diced onion and 1 diced celery stalk. Cook until the onion is translucent, about 5 minutes. Next, add 1 pound of boneless, skinless chicken breasts to the pot and season with salt and pepper. Add water to the pot and boil chicken until it is cooked through about 20-30 minutes.
Once the chicken is cooked, remove it from the pot, shred it using (2) forks, and set it aside. Add 2 cloves of minced garlic to the pot and cook for an additional minute. Pour in 4 cups of chicken stock and bring the mixture to a boil. Reduce the heat to low and add the chicken back to the pot.
Break apart frozen dumplings and drop them into the pot with the chicken and broth. Stir frequently to prevent dumplings from sticking together. Cover the pot and simmer for 20-25 minutes, until the dumplings are cooked through. Serve the chicken and dumplings hot, garnished with chopped parsley if desired.
Serving and storage
There are several ways to serve chicken and dumplings. It can be enjoyed as a main course with a side of vegetables or a simple salad, or as a hearty and filling comfort food on a cold day.
If you have leftovers, store them in an airtight container in the refrigerator for up to 3-4 days. To reheat, place the chicken and dumplings in a pot on the stove over medium heat, stirring occasionally, until they are heated through. Alternatively, they can be reheated in the microwave in 30-second intervals until they are warmed to your liking.
Chicken and dumplings also freeze well. They are a good option for those nights when you need a quick and easy dinner. Simply place leftovers in a freezer-safe container and store them in the freezer for up to 3 months. To serve, thaw in the refrigerator overnight and then reheat as desired.
What to serve with chicken and dumplings
What sides go best with chicken and dumplings? For a classic combination, try chicken and dumplings with mashed potatoes. Yeast rolls or cornbread are also tasty choices. For something a little more refreshing, try adding a simple green salad or coleslaw. Green beans, peas, or roasted vegetables would add a pop of color and nutrients to the plate. If you’re in the mood for something creamy and indulgent, macaroni and cheese is never a bad idea.
Homemade Southern Chicken and Dumplings Recipe
Instructions
- Start by heating a large pot or Dutch oven over medium heat. Add 2 tablespoons of butter or oil, and then add 1 diced onion and 1 diced celery stalk. Cook until the onion is translucent, about 5 minutes.
- Next, add 1 pound of boneless, skinless chicken breasts to the pot and season with salt and pepper. Cook until the chicken has browned.
- Add 4 quarts of water to pot. Bring to a boil, then turn down to a simmer. Allow to cook for 30 minutes
- Remove the chicken from the pot, shred using (2) forks, and set aside.
- Add 2 cloves of minced garlic to the pot and cook for an additional minute.
- Pour in 4 cups of chicken broth and bring the mixture to a boil. Reduce the heat to low and add the chicken back to the pot.
- Remove the frozen dumplings from freezer while water is heating.
- Separate each layer of dumplings as needed and drop 8-10 in boiling broth stirring under as added.
- As broth comes back to a boil, add more dumplings, stirring after each addition until all are in boiling broth.
- Cook at a full boil for about 10-12 minutes or until desired tenderness is achieved Add cooked chicken and boil 2 more minutes. Season with salt and pepper, if needed
- Remove from heat, cover and wait 20 minutes before serving.
