Do I need to buy chicken broth or stock?

No. Simmering a whole, bone-in chicken in water makes its own rich, flavorful broth , so there's no need for canned or boxed chicken broth or stock. That's a big part of what makes this recipe so budget-friendly.

Can I use rotisserie or boneless chicken?

You can to save time, but a whole, bone-in chicken is what gives this dish its rich broth and best flavor. If you use rotisserie or boneless chicken, replace the water with boxed or canned chicken broth or stock, since you won't be simmering your own.

Can I use canned biscuits instead of homemade dumplings?

Yes. For a quick 3-ingredient version, drop pieces of canned biscuit dough into the simmering broth in place of the homemade dumplings. The homemade drop dumplings only take about 3 minutes to mix, though, and they're worth it. But if you have a can of biscuits you need to use before they expire, this is a great recipe to use them in.

What are drop dumplings?

Drop dumplings are soft, fluffy dumplings made by dropping spoonfuls of a quick, sturdy batter straight into the simmering pot, no rolling or cutting. They steam under the lid and thicken everything as they cook.

Why are my dumplings gummy or dense?

Usually it's from overmixing the batter, or cooking at too hard of a boil. Stir the dough just until it comes together, keep the broth at a gentle simmer, and don't lift the lid while they cook. If the centers are still doughy, they just need a few more minutes of cooking.

Can I make chicken and dumplings ahead or freeze it?

Yes, you can! Make the chicken and broth up to a day ahead and refrigerate, then bring it to a simmer and add fresh dumplings and steam them as outlined in the recipe. To freeze, freeze the chicken and its broth without the dumplings, since cooked dumplings turn mushy once frozen, and add fresh dumplings to cook only after you've reheated the chicken and its broth.

How do I thicken chicken and dumplings?

The dumplings do most of the thickening work as they cook, releasing starch that thickens the broth. If you'd like it even thicker, simmer uncovered for a few minutes, or stir in a little cornstarch mixed with cold water. I never add a cornstarch slurry, as it's perfectly thick for us.

What should I serve with chicken and dumplings?

It's a full meal on its own, but it's lovely with a simple green salad, green beans, or sweet peas to round it out. You can serve Southern cornbread with it, which is great if you have a crowd with some who don't like drop dumplings. It's flavorful and is a perfect accompaniment.

Mom's Easy Chicken and Dumplings Recipe (6-Ingredients, Southern)

Name: Homemade Southern Chicken and Dumplings from Scratch
Prep time: 10 min
Cook time: 1 h 15 min
Total time: 1 h 25 min
Cuisine: Southern
Ingredients: 1 (3lb) whole chicken (1.5kg); 2 1/2 quarts of water, or enough to cover the chicken by 2 inches (1800g); 1 medium onion, diced (200g); salt and black pepper to taste; 2 cups all-purpose flour (sub 00 flour, cake flour, or whole wheat flour) (240g); 1 tablespoon baking powder (14g); 1 1/4 teaspoon kosher salt (4.5g), or more or less to taste; 1 cup whole milk, heated until warm (245g) *You may need up to 1/3 cup more milk depending on your flour. See recipe notes below.; 3 tablespoons unsalted butter, melted (45g); freshly ground black pepper, to taste

Description

My Mom's Southern chicken and dumplings is hands down the easiest you'll ever make. Fluffy, scratch-made drop dumplings and tender chicken in a rich homemade broth, this dish fed our family of six hundreds of times growing up. With just 6 ingredients (plus salt and pepper), it's the ultimate budget-friendly comfort food.

Ingredients

Units

CHICKEN SOUP BASE

1 (3lb) whole chicken (1.5kg)
2 1/2 quarts of water, or enough to cover the chicken by 2 inches (1800g)
1 medium onion, diced (200g)
salt and black pepper to taste

FOR THE DUMPLINGS

2 cups all-purpose flour (sub 00 flour, cake flour, or whole wheat flour) (240g)
1 tablespoon baking powder (14g)
1 1/4 teaspoon kosher salt (4.5g), or more or less to taste
1 cup whole milk, heated until warm (245g) *You may need up to 1/3 cup more milk depending on your flour. See recipe notes below.
3 tablespoons unsalted butter, melted (45g)
freshly ground black pepper, to taste

Cook Mode Prevent your screen from going dark even when your hands have flour all over them

Instructions

Make the chicken soup base. Add the onion and chicken to a large pot and add enough water to cover the chicken by 2 inches (about 8-10 cups). Season with 1 teaspoon of salt, cover with a lid, and bring the pot to a slow steady simmer (do not boil). Simmer for about 1 hour or until the chicken is tender and cooked through skimming the top as necessary. Remove the chicken to a plate and continue cooking the soup without the lid to reduce and concentrate the flavor.
Debone the chicken. After about 5 to 10 minutes when the chicken is cool enough to handle, remove the skin and debone it. Shred or chop the chicken into bite-sized pieces and set aside while you make the dumpling dough.
Make the dumplings. Add the flour, baking powder, salt, and black pepper to a bowl and whisk well to combine. Melt the butter in a small pot, add the milk, and heat over medium until hot, but not boiling. Add the milk mixture to the flour mixture and gently stir everything together using a fork just until combined. *Do not overmix or mix too vigorously or the dumplings will be dense and tough.
Cook the dumplings. Add the chicken back to the soup and adjust the seasonings. Use a portioning scoop or two spoons to add the dumpling dough to the gently simmering soup. Cover with a lid and steam the dumplings on a low simmer for 15 minutes. Serve piping hot, and Enjoy!

Notes

Extra broth: You'll have 6 to 8 cups of broth after simmering the chicken. For a thicker dish, ladle out all but about 6 cups before adding the chicken back and cooking the dumplings, then reserve or freeze the rest for other recipes.

More dumplings: You can double the dumpling dough for extra dumplings, which also thickens the broth. Just leave enough room in the pot for them to cook.

Chicken swap: Use your favorite bone-in, quartered chicken pieces in place of the whole chicken.

Don't peek: Don't lift the lid while the dumplings steam, the trapped steam is what cooks them.

Milk: Depending on the humidity levels in your flour or time of year, you may need up to 1/3 cup more warm milk to get a soft, scoopable dough.

Make ahead and freezing: See the post for full make-ahead and freezing tips. For the best texture, freeze the broth and chicken without the dumplings and add fresh ones to cook when you reheat.

Prep Time: 10 minutes
Cook Time: 75 minutes
Category: Soups & Stews
Method: Stovetop
Cuisine: Southern

Nutrition

Serving Size: 1/8 of the recipe
Calories: 388
Sugar: 2.6g
Sodium: 467mg
Fat: 14g
Saturated Fat: 8g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 27g
Fiber: 1.1g
Protein: 37g
Cholesterol: 115mg