Southern Style Chicken and Dumplings
Southern Style Chicken and Dumplings is the ultimate comfort food that brings family and friends together with its rich, creamy broth and tender dumplings. This classic dish combines simplicity and nostalgia, delivering hearty flavors that are perfect for any occasion. Whether you’re warming up on a chilly evening or craving a taste of home, this recipe is sure to satisfy.
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Why You’ll Love Southern Style Chicken and Dumplings
There’s something magical about Southern Style Chicken and Dumplings that keeps everyone coming back for more. It’s a one-pot wonder, packed with shredded chicken, soft dumplings, and a flavorful blend of seasonings. The velvety sauce is enriched with a “secret ingredient” – evaporated milk – that takes the creaminess to the next level. Plus, it’s a recipe that allows you to adjust seasonings and thickness to fit your personal taste. Once you’ve had a taste, this dish will become a family favorite!
What You Need To Make Southern Style Chicken and Dumplings
Gather these pantry staples and a few fresh ingredients to create this classic dish. Full ingredient amounts can be found in the recipe card.
- Rotisserie chicken, shredded for convenience.
- Holy Trinity vegetables (onion, celery, green bell pepper).
- Butter for sautéing and adding depth to the broth.
- Chicken stock and canned soups for a flavorful base.
- Evaporated milk to add creaminess.
- Spices and fresh thyme for seasoning.
- Homestyle biscuits to serve as the dumplings.
How To Make Southern Style Chicken and Dumplings
1
Sauté the Aromatics
Melt butter in a Dutch oven and sauté the holy trinity (onion, celery, and bell pepper) until softened. Sprinkle in the flour and cook for a few minutes to build a roux.
2
Build the Broth
Add the chicken stock, evaporated milk, and canned soups. For an extra boost of flavor, season with Cajun seasoning, garlic powder, onion powder, salt, pepper, and fresh thyme. Stir well and bring the mixture to a boil.
3
Simmer the Chicken
Add the shredded rotisserie chicken to the pot. Lower the heat and let it simmer, covered, for 20–30 minutes to meld the flavors.
4
Add the Dumplings
Tear or cut the homestyle biscuits into small pieces and drop them into the simmering pot 15–20 minutes before serving. Cover the pot and let the dumplings cook until they are tender and fluffy.
5
Adjust and Serve
Taste and adjust the seasonings or thickness as needed. Serve the dish hot with a sprinkle of fresh thyme for garnish.
Commonly Asked Questions
What makes this version of chicken and dumplings Southern style?
The Southern twist comes from the use of the “holy trinity” (onion, celery, and green bell pepper) and a creamy broth enriched with evaporated milk and Cajun seasoning.
Can I make this dish ahead of time?
Absolutely! Prepare the broth and chicken portion in advance, and add the dumplings just before serving to keep them soft and fluffy.
Can I use homemade dumplings instead of biscuits?
Yes, you can make your dumplings from scratch if you prefer a more traditional touch.
What can I substitute for evaporated milk?
Heavy cream or half-and-half can be used as substitutes, but evaporated milk offers a unique richness.
Southern Style Chicken and Dumplings
Ingredients
- 2 Rotisserie Chickens shredded
- 6 tbsp butter
- 1 onion diced
- 3 celery sticks diced
- 1 green bell pepper diced
- 3 tbsp all-purpose flour
- 12 oz evaporated milk secret ingredient
- 1 quart 32 oz chicken stock
- 10.5 oz cream of chicken soup
- 10.5 oz cream of celery soup
- Fresh thyme
- Salt and pepper
- Cajun seasoning
- Garlic powder
- Onion powder
- 1 can homestyle biscuits
Instructions
- Melt the butter in a Dutch oven over medium heat. Add the holy trinity (onion, celery, and green bell pepper) and cook until softened. Stir in the flour and cook for another 3 minutes.
- Add the evaporated milk, chicken stock, and both cans of soup. Fill one empty can with water and add it to the pot. Season with salt, pepper, Cajun seasoning, garlic powder, onion powder, and fresh thyme. Stir well and bring to a boil.
- Add the shredded chicken to the pot and let it cook, covered, over low-medium heat for 20–30 minutes.
- Tear or cut the biscuits into pieces and add them to the pot 15–20 minutes before serving. Let them cook until soft and fluffy.
- Adjust the spices and thickness of the broth to your liking. Serve hot and enjoy!
