Classic Southern Dumplings

These old-fashioned Southern Dumplings are soft, tender strips of dough simmered in rich chicken broth. Serve them with shredded chicken for a comforting Southern meal.

Ingredients (Serves 6)

For the Dumplings

2 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
2 tablespoons cold butter or shortening
¾ cup whole milk (plus more if needed)

For the Broth

6 cups chicken broth
2 cups cooked shredded chicken
2 tablespoons butter
1 teaspoon poultry seasoning
½ teaspoon black pepper
2 tablespoons chopped fresh parsley (optional)

Instructions

1. Make the Dumpling Dough

In a large bowl, whisk together the flour, baking powder, and salt.
Cut in the cold butter until the mixture resembles coarse crumbs.
Gradually stir in the milk until a soft dough forms.

2. Roll and Cut

Lightly flour a work surface.
Roll the dough to about ⅛-inch (3 mm) thick.
Cut into 1 x 2-inch strips or squares.

3. Prepare the Broth

In a large pot or Dutch oven, bring the chicken broth to a gentle boil.
Stir in the butter, poultry seasoning, black pepper, and shredded chicken.

4. Cook the Dumplings

Reduce the heat to a gentle simmer.
Drop the dumpling strips into the broth one at a time, stirring gently to prevent sticking.
Cover and simmer for 15–20 minutes, stirring occasionally, until the dumplings are tender and cooked through.

5. Serve

Stir in the parsley, if using.
Taste and adjust the seasoning.
Serve hot.

Optional Add-Ins

Diced carrots
Chopped celery
Frozen peas
Fresh thyme
A splash of heavy cream for a richer broth

Tips

Avoid overmixing the dough to keep the dumplings tender.
Keep the broth at a gentle simmer rather than a rolling boil to prevent the dumplings from breaking apart.
If the broth becomes too thick, stir in a little extra chicken broth.
Leftovers can be refrigerated for up to 3 days and reheated gently over low heat.

Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes
Servings: 6