16 Southern Chicken and Dumplings Recipes Made from Scratch

Dinner doesn’t get more comforting than Southern chicken and dumplings. These 16 from-scratch recipes bring that cozy, soul-warming feeling straight to your kitchen. Whether you’re craving fluffy dumplings or rich broth, we’ve got you covered. Let’s get cooking!

Classic Chicken and Dumplings

Just as the chill of autumn settles in, there's nothing quite like a bowl of Classic Chicken and Dumplings to warm the soul—a velvety, herb-flecked broth cradling tender shredded chicken and ethereally soft drop dumplings. This Southern American staple transforms humble ingredients into a deeply nurturing meal, perfect for leisurely Sunday suppers or a weeknight indulgence.

Serving: 6 | Prep Time: 20 minutes | Cooking Time: 45 minutes

Ingredients

For the Stew

2 lbs boneless, skinless chicken thighs
2 tbsp unsalted butter
1 medium yellow onion, diced
2 medium carrots, peeled and sliced into 1/4-inch rounds
2 stalks celery, sliced
3 cloves garlic, minced
1/3 cup all-purpose flour
4 cups low-sodium chicken broth
1 cup whole milk
1 tsp dried thyme
1 bay leaf
1 tsp kosher salt
1/2 tsp black pepper
1/2 cup heavy cream
1/4 cup fresh parsley, chopped

For the Dumplings

1 1/2 cups all-purpose flour
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp kosher salt
2 tbsp cold unsalted butter, cut into small cubes
3/4 cup buttermilk

Instructions

In a large Dutch oven or heavy pot over medium-high heat, add the chicken thighs and 2 tablespoons butter. Sear until golden brown on both sides, about 4 minutes per side. Transfer chicken to a plate and set aside.
Reduce heat to medium. Add onion, carrots, and celery to the pot; cook, stirring occasionally, until softened, about 5 minutes. Add garlic and cook for 1 minute more.
Sprinkle 1/3 cup flour over the vegetables and stir to coat, cooking for 1-2 minutes to remove raw flour taste.
Slowly pour in chicken broth and milk while stirring constantly to prevent lumps. Add thyme, bay leaf, salt, and pepper. Return the chicken to the pot along with any accumulated juices.
Bring the stew to a gentle boil, then reduce heat to low, cover, and simmer until chicken is tender and cooked through, about 25 minutes. Tip: A gentle simmer ensures the chicken stays moist and the broth thickens without scorching.
While the stew simmers, prepare the dumpling dough. In a medium bowl, whisk together 1 1/2 cups flour, baking powder, baking soda, and 1/2 teaspoon salt. Cut in 2 tablespoons cold butter using a pastry blender or your fingertips until mixture resembles coarse meal. Tip: Keeping the butter cold creates steam pockets for lighter dumplings.
Make a well in the center, pour in buttermilk, and stir with a fork just until a shaggy dough forms. Do not overmix; the dough will be slightly sticky. Tip: Overworking the dough yields tough dumplings.
After 25 minutes, remove the chicken from the pot and shred into bite-sized pieces using two forks. Return shredded chicken to the pot.
Drop heaping tablespoonfuls of dumpling dough directly onto the surface of the simmering stew, spacing them about 1/2 inch apart. Cover the pot tightly and cook for 15 minutes without lifting the lid. The steam will cook the dumplings through.
Remove the lid, discard the bay leaf, and gently stir in heavy cream and chopped parsley. Let cook for 1-2 minutes to warm through. The dumplings should be puffed and tender; if any are still doughy, cover and cook for 2 additional minutes.

For a truly comforting meal, ladle the stew and dumplings into wide, shallow bowls, ensuring each portion gets a generous share of both. The dumplings will be pillowy-soft on top and slightly creamy at the base—a perfect contrast to the rich, savory broth. Serve with a side of crusty bread to soak up every last drop, and enjoy the deep, homey flavor that only a classic can deliver.

Spicy Cajun Chicken and Dumplings

Here, we transform classic comfort food into a fiery Southern feast with a bold Cajun twist. Tender chicken, smoky andouille sausage, and fluffy dumplings swim in a richly spiced broth that warms from the inside out.

Serving: 6 | Prep Time: 25 minutes | Cooking Time: 45 minutes

Ingredients

For the Chicken and Sausage

1 1/2 pounds boneless, skinless chicken thighs, cut into 1-inch pieces
8 ounces andouille sausage, sliced into 1/4-inch rounds
2 tablespoons vegetable oil

For the Broth

1 large yellow onion, diced
1 green bell pepper, diced
2 celery ribs, diced
4 cloves garlic, minced
1/4 cup all-purpose flour
4 cups chicken broth
1 cup heavy cream
2 teaspoons Cajun seasoning
1/2 teaspoon cayenne pepper (optional, for extra heat)
1 teaspoon dried thyme
1 bay leaf
Salt and freshly ground black pepper to taste

For the Dumplings

2 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
1/2 cup cold unsalted butter, cut into small cubes
3/4 cup whole milk
2 tablespoons fresh parsley, chopped (for garnish)

Instructions

In a large Dutch oven or heavy pot, heat 2 tablespoons vegetable oil over medium-high heat until shimmering.
Add the chicken pieces in a single layer and cook undisturbed for 4 minutes, until golden brown on one side. Flip and cook another 3 minutes. Transfer chicken to a plate; set aside.
Add the sliced andouille sausage to the pot and cook, stirring occasionally, for 2 minutes until lightly browned. Remove with a slotted spoon to the plate with chicken.
Reduce heat to medium. Add onion, bell pepper, and celery (the 'holy trinity') to the pot. Cook, scraping up any browned bits, for 5 minutes until softened.
Add minced garlic and cook for 30 seconds until fragrant.
Sprinkle the 1/4 cup flour over the vegetables and stir constantly for 2 minutes to cook out the raw flour taste.
Slowly pour in the chicken broth while whisking continuously to avoid lumps. Bring to a simmer.
Stir in heavy cream, Cajun seasoning, cayenne (if using), thyme, and bay leaf. Return the chicken and sausage to the pot. Season with salt and pepper.
Reduce heat to low, cover, and let simmer for 15 minutes, stirring occasionally, to meld flavors.
While the broth simmers, prepare the dumplings: In a large bowl, whisk together 2 cups flour, baking powder, and salt.
Cut in the cold butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs with some pea-sized butter pieces (this ensures fluffy dumplings).
Pour in the milk and stir with a fork just until a shaggy dough forms. Do not overmix — overworking develops gluten and makes dumplings tough.
Uncover the pot and drop tablespoonfuls of the dumpling dough onto the surface of the simmering broth, spacing them about 1/2 inch apart. (Tip: Dip the spoon in water between drops to prevent sticking.)
Cover the pot tightly and cook over low heat for 18 minutes without lifting the lid. The dumplings will steam and puff up. (Tip: Peeking releases steam and results in dense dumplings.)
Remove the bay leaf. Taste the broth and adjust seasoning with more salt, pepper, or cayenne if desired.
Ladle into bowls, making sure each serving gets some chicken, sausage, dumplings, and broth. Garnish with fresh parsley.

Nestled in a creamy, peppery broth, each spoonful offers tender chicken, smoky sausage, and dumplings that are simultaneously light and satisfying. For a creative twist, serve over steamed rice or with crusty bread to soak up every last drop of the boldly seasoned liquid.

Creamy Herb Chicken and Dumplings

A rich, velvety take on the classic, these Creamy Herb Chicken and Dumplings envelop tender chicken and pillowy dumplings in a luxuriously smooth sauce infused with fresh thyme and rosemary.

Serving: 6 | Prep Time: 20 minutes | Cooking Time: 45 minutes

Ingredients

For the Chicken and Broth

1 1/2 lbs boneless, skinless chicken thighs
2 tbsp unsalted butter
1 medium yellow onion, diced
2 medium carrots, peeled and diced
2 celery stalks, diced
3 cloves garlic, minced
4 cups low-sodium chicken broth
1 bay leaf
1 tsp kosher salt
1/2 tsp black pepper

For the Dumplings

1 1/2 cups all-purpose flour
2 tsp baking powder
1/2 tsp kosher salt
1/2 cup whole milk
3 tbsp unsalted butter, melted
1 tbsp fresh thyme leaves, chopped
1 tbsp fresh rosemary leaves, finely chopped

For the Cream Sauce

1 cup heavy cream
1 tsp Dijon mustard
1/2 cup frozen peas
1 tsp fresh thyme leaves, chopped
1 tsp fresh rosemary, finely chopped
2 tbsp fresh parsley, chopped

Instructions

Season the chicken thighs with 1/2 tsp salt and 1/4 tsp pepper. In a large Dutch oven, melt 2 tbsp butter over medium-high heat. Sear the chicken, in batches if needed, until golden brown on both sides, about 4 minutes per side. Transfer to a plate.
Add the diced onion, carrots, and celery to the pot. Cook, stirring occasionally, until softened, about 5 minutes. Stir in the minced garlic and cook for 1 minute until fragrant.
Pour in the chicken broth, scraping up any browned bits from the bottom. Return the chicken to the pot along with the bay leaf, remaining 1/2 tsp salt, and 1/4 tsp pepper. Bring to a boil, then reduce heat to low, cover, and simmer for 20 minutes.
While the broth simmers, prepare the dumpling dough: In a medium bowl, whisk together the flour, baking powder, and 1/2 tsp salt. In a separate small bowl, combine the milk, melted butter, 1 tbsp chopped thyme, and 1 tbsp chopped rosemary. (Tip: For fluffier dumplings, use cold milk and melted butter that has cooled slightly.)
Pour the wet ingredients into the dry ingredients and stir with a fork until just combined. Do not overmix; a few small lumps are fine. Let the dough rest for 5 minutes.
After 20 minutes of simmering, remove the chicken to a cutting board and shred it into bite-sized pieces using two forks. Discard the bay leaf.
Stir in the heavy cream and Dijon mustard into the broth. (Tip: Adding the mustard not only thickens the sauce but also adds a subtle tang that brightens the herbs.) Bring to a gentle simmer.
Drop the dumpling dough by heaping tablespoonfuls onto the simmering broth, spacing them about 1 inch apart. (Tip: Dip the spoon in cold water between drops to prevent sticking.) Cover the pot tightly and cook for 12 minutes, until the dumplings are puffed and cooked through.
Gently fold in the shredded chicken, frozen peas, 1 tsp thyme, and 1 tsp rosemary. Simmer uncovered for 2 minutes to warm the peas and allow the flavors to meld. (Tip: If the sauce thickens too much, thin with a splash of extra broth.)
Remove from heat. Sprinkle with fresh chopped parsley before serving.

Velvety and herb-flecked, each spoonful delivers a luscious creaminess balanced by the bright notes of thyme and rosemary. Serve in deep bowls with crusty bread to soak up every last drop, or ladle over mashed potatoes for an extra-indulgent meal.

Chicken and Drop Biscuit Dumplings

With its tender shredded chicken and cloud-like drop biscuit dumplings, this dish is the epitome of comfort food elevated. Simmered in a savory broth infused with aromatic vegetables and herbs, every spoonful offers a harmonious balance of rich flavor and delicate texture.

Serving: 6 | Prep Time: 15 minutes | Cooking Time: 40 minutes

Ingredients

For the Broth and Chicken

2 tablespoons unsalted butter
1 medium yellow onion, finely diced
2 medium carrots, peeled and diced
2 celery stalks, diced
3 cloves garlic, minced
1/2 cup all-purpose flour
4 cups low-sodium chicken broth
1 cup whole milk
2 cups cooked shredded chicken (from about 1 lb boneless, skinless chicken breasts)
1 teaspoon dried thyme
1/2 teaspoon dried rosemary
1 teaspoon salt
1/2 teaspoon black pepper

For the Drop Biscuit Dumplings

2 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon sugar
1/2 teaspoon salt
1/4 cup cold unsalted butter, cut into small cubes
1 cup whole milk
2 tablespoons chopped fresh parsley (optional, for garnish)

Instructions

In a large Dutch oven or heavy-bottomed pot, melt 2 tablespoons butter over medium heat. Add the onion, carrots, and celery; cook, stirring occasionally, until softened, about 5 minutes. (Tip: Sautéing the vegetables until they release their moisture builds a flavorful base.)
Add the minced garlic and cook for 1 minute until fragrant.
Sprinkle 1/2 cup flour over the vegetables and stir constantly for 2 minutes to make a roux; this thickens the broth.
Slowly pour in 4 cups chicken broth while whisking to prevent lumps. Add 1 cup milk and continue whisking until the mixture is smooth and begins to thicken, about 3 minutes.
Stir in the shredded chicken, dried thyme, dried rosemary, 1 teaspoon salt, and 1/2 teaspoon black pepper. Reduce heat to low and let the broth simmer gently while you prepare the dumplings. (Tip: For the most tender shredded chicken, poach the breasts in simmering water for 10-12 minutes, then cool and shred.)
In a large mixing bowl, whisk together 2 cups flour, 1 tablespoon baking powder, 1 teaspoon sugar, and 1/2 teaspoon salt. Cut in 1/4 cup cold butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs. (Tip: Keep the butter very cold—chill your cubes for 10 minutes in the freezer—to ensure fluffy, tender dumplings.)
Pour in 1 cup milk and stir just until a sticky dough forms; do not overmix, or dumplings will be dense.
Return the broth to a gentle boil. Using a 1.5-inch cookie scoop or two spoons, drop rounded spoonfuls of dough onto the simmering broth, spacing them about 1 inch apart. (Tip: Dip the scoop in water between drops to prevent sticking.)
Cover the pot tightly with a lid and reduce heat to low. Simmer undisturbed for 15 minutes, until the dumplings are puffed and cooked through. Do not lift the lid during cooking, as the steam is essential for fluffiness.
Remove from heat. Garnish with fresh parsley if desired, and serve immediately in warm bowls.

Duos of billowy dumplings and velvety chicken broth create a bowl that is both rustic and refined. The dumplings are ethereally soft, soaking up the herb-kissed liquid, while the vegetables add a subtle sweetness. For a finishing touch, a sprinkle of flaky sea salt and a drizzle of extra-virgin olive oil elevates this humble potpie into a dish worthy of a special Sunday supper.

Slow Cooker Chicken and Dumplings

Here's a dish that epitomizes comfort: tender chicken and fluffy dumplings simmered to perfection in a creamy broth, all made effortless in your slow cooker. With minimal prep and a hands-off cooking process, this recipe delivers a hearty, soul-warming meal that feels like a hug in a bowl.

Serving: 6 | Prep Time: 15 minutes | Cooking Time: 390 minutes

Ingredients

For the Chicken Stew

1½ pounds boneless, skinless chicken thighs
3 medium carrots, peeled and diced
2 celery stalks, diced
1 medium onion, diced
3 cloves garlic, minced
4 cups low-sodium chicken broth
1 can (10.5 ounces) condensed cream of chicken soup
1 teaspoon dried thyme
1 teaspoon dried parsley
½ teaspoon black pepper
½ teaspoon salt

For the Dumplings

1½ cups all-purpose flour
2 teaspoons baking powder
½ teaspoon salt
½ teaspoon dried parsley
2 tablespoons cold unsalted butter, cubed
¾ cup whole milk

Instructions

Place the chicken thighs at the bottom of a 6-quart slow cooker. Add the diced carrots, celery, onion, and minced garlic on top.
In a medium bowl, whisk together the condensed cream of chicken soup, chicken broth, dried thyme, dried parsley, pepper, and salt until smooth. Pour the mixture over the chicken and vegetables.
Cover and cook on low for 6 hours, or until the chicken is tender and easily shreds. (Tip: For even more flavor, sear the chicken thighs in a hot skillet with a little oil until golden on both sides before adding to the slow cooker—this adds depth.)
About 30 minutes before serving, prepare the dumpling dough. In a large bowl, whisk together the flour, baking powder, salt, and dried parsley. Cut in the cold butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs.
Pour in the milk and stir just until a soft, sticky dough forms. (Tip: Avoid overmixing; a few lumps are fine—overworking the dough will result in tough dumplings.)
After 6 hours, remove the chicken from the slow cooker and shred it using two forks. Return the shredded chicken to the pot and stir gently to combine.
Drop the dumpling dough by heaping tablespoonfuls onto the hot stew, spacing them evenly. (Tip: Do not submerge the dumplings—they will steam and puff up perfectly on top.)
Cover the slow cooker and cook on high for an additional 30 to 40 minutes, until the dumplings are cooked through and no longer doughy in the center. A toothpick inserted should come out clean.
Serve immediately, garnished with a sprinkle of fresh parsley if desired. (Tip: For a thicker stew, whisk 2 tablespoons of cornstarch with 2 tablespoons of cold water and stir into the broth before adding the dumplings.)

Underneath a blanket of pillowy dumplings, the rich, creamy broth envelops each succulent shred of chicken and tender vegetable. For an extra touch of elegance, spoon the stew into wide, shallow bowls and garnish with a drizzle of truffle oil or a scattering of fresh chives—a simple way to elevate this rustic classic.

Instant Pot Chicken and Dumplings

When the craving for comfort food strikes but time is short, this Instant Pot Chicken and Dumplings delivers rich, savory depth in under an hour. By leveraging the pressure cooker’s efficiency, we achieve a silky broth and tender chicken that tastes like it simmered all day.

Serving: 6 | Prep Time: 15 minutes | Cooking Time: 30 minutes

Ingredients

For the broth

1 tbsp olive oil
1 lb boneless skinless chicken thighs
1 medium yellow onion, diced
2 carrots, peeled and diced
2 celery stalks, diced
3 cloves garlic, minced
4 cups low-sodium chicken broth
1 cup water
1 tsp dried thyme
1 tsp dried rosemary
1 bay leaf
1 tsp salt
1/2 tsp black pepper

For the dumplings

1 1/2 cups all-purpose flour
2 tsp baking powder
1/2 tsp salt
3 tbsp cold unsalted butter, cut into small pieces
3/4 cup whole milk
2 tbsp chopped fresh parsley (optional)

Instructions

Press Sauté on the Instant Pot and add olive oil. Once hot, add chicken thighs and sear until golden brown, about 3-4 minutes per side. Transfer to a plate.
Add onion, carrots, and celery to the pot. Sauté for 4 minutes until softened, scraping up any browned bits. Add garlic and cook 1 minute more.
Pour in chicken broth and water, then stir in thyme, rosemary, bay leaf, salt, and pepper. Return chicken to the pot.
Close the lid, set valve to sealing, and select Manual High Pressure for 12 minutes. (Tip: For deeper flavor, use bone-in thighs and increase cook time by 2 minutes.)
While chicken cooks, prepare dumplings: In a bowl, whisk flour, baking powder, and salt. Cut in cold butter using a pastry cutter until mixture resembles coarse meal. Stir in milk until just combined; dough will be thick. Fold in parsley if using. (Tip: Handle the dough minimally for tender dumplings.)
When pressure cooking finishes, allow a 5-minute natural release, then quick release remaining pressure. Open lid carefully. Remove bay leaf.
Select Sauté again and bring broth to a gentle simmer. Drop heaping tablespoonfuls of dumpling dough into the simmering broth, spacing them evenly. (Tip: Do not stir; dumplings will expand.)
Cover with tempered glass lid (or regular lid but not sealed) and cook for 8-10 minutes, until dumplings are puffed and cooked through. (Tip: Test one by inserting a toothpick; it should come out clean.)
Serve hot, garnished with extra parsley if desired.

Dive into a bowl where tender chicken, creamy broth, and fluffy dumplings unite in perfect harmony. The quick pressure cooker method yields layers of savory flavor that belies the short prep time. Enjoy it with a side of crusty bread to soak up every last drop.

Gluten-Free Chicken and Dumplings

Humble and hearty, this gluten-free chicken and dumplings recipe transforms a classic comfort dish into an allergy-friendly masterpiece. The almond flour dumplings are surprisingly light and tender, absorbing the rich, savory broth for an unforgettable experience.

Serving: 6 | Prep Time: 20 minutes | Cooking Time: 45 minutes

Ingredients

For the Chicken Stew

2 tablespoons unsalted butter (or olive oil for dairy-free)
1 ½ pounds boneless, skinless chicken thighs, cut into 1-inch pieces
1 medium yellow onion, diced
2 large carrots, peeled and diced
2 celery stalks, diced
3 cloves garlic, minced
6 cups low-sodium chicken broth
1 teaspoon dried thyme
1 bay leaf
1 teaspoon kosher salt
½ teaspoon black pepper
½ cup heavy cream (or full-fat coconut milk for dairy-free)

For the Almond Flour Dumplings

1 ½ cups almond flour
2 large eggs, lightly beaten
¼ teaspoon kosher salt
½ teaspoon baking powder

Instructions

In a large Dutch oven or heavy pot, melt the butter over medium-high heat. Add the chicken pieces and cook until browned on all sides, about 5–6 minutes. Transfer the chicken to a plate and set aside.
In the same pot, add the onion, carrots, and celery. Sauté until softened, about 4 minutes, scraping up any browned bits. Add the garlic and cook for 1 minute until fragrant.
Pour in the chicken broth, then stir in the dried thyme, bay leaf, salt, and pepper. Return the chicken to the pot. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes.
While the stew simmers, make the dumpling dough. In a medium bowl, whisk together the almond flour, salt, and baking powder. Add the beaten eggs and stir until a soft, cohesive dough forms. Tip: Do not overmix, as it will make dumplings dense.
After 15 minutes, remove the lid and stir in the heavy cream. Taste and adjust seasoning if needed. The stew should be slightly thickened; if too thin, simmer uncovered for another 2–3 minutes.
Drop the dumpling dough by rounded tablespoons onto the surface of the simmering stew, spacing them evenly. You should have about 12 dumplings. Tip: Use a second spoon to gently nudge each dumpling off the spoon into the broth.
Cover the pot tightly with a lid and cook over low heat for 18–20 minutes. Do not lift the lid during cooking — the steam is essential for light, fluffy dumplings. The dumplings will puff up and look firm when done.
Remove the bay leaf. Let the pot rest off the heat for 5 minutes before serving. Tip: Resting allows the dumplings to set and absorb some broth without becoming soggy.

Lusciously creamy and tender, the almond flour dumplings soak up the savory broth while remaining distinct and delicate. Serve this soul-warming bowl with a sprinkle of fresh parsley or a side of roasted asparagus for a complete, elegant meal.

Chicken and Dumplings with Root Vegetables

Venture into the heart of comfort with this hearty chicken and dumplings, elevated by a medley of root vegetables that add earthy sweetness and a velvety texture. The rich, aromatic broth, tender chicken, and fluffy dumplings create a bowl of pure, refined solace.

Serving: 6 | Prep Time: 25 minutes | Cooking Time: 45 minutes

Ingredients

For the Chicken and Broth

2 pounds bone-in, skin-on chicken thighs
1 tablespoon olive oil
1 medium yellow onion, diced
2 celery stalks, diced
3 cloves garlic, minced
6 cups low-sodium chicken broth
2 bay leaves
1 teaspoon dried thyme
1 teaspoon salt
1/2 teaspoon black pepper

For the Vegetables

2 large carrots, peeled and diced (about 1 cup)
2 medium parsnips, peeled and diced (about 1 cup)
1 small celery root, peeled and diced (about 1 cup)

For the Dumplings

1 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
3 tablespoons cold unsalted butter, cubed
3/4 cup whole milk
2 tablespoons fresh parsley, chopped (for garnish)

Instructions

In a large Dutch oven, heat olive oil over medium-high heat. Season chicken thighs with salt and pepper, then brown in batches, skin-side down, until golden, about 4 minutes per side. Transfer to a plate.
Reduce heat to medium. Add onion and celery; cook until softened, about 5 minutes. Stir in garlic and cook 1 minute until fragrant.
Pour in chicken broth, scraping up browned bits. Return chicken to pot along with bay leaves, thyme, 1 teaspoon salt, and 1/2 teaspoon pepper. Bring to a simmer, then cover and cook 20 minutes.
After 20 minutes, remove chicken to a cutting board. Let cool slightly, then shred meat, discarding skin and bones. Skim excess fat from broth.
Add carrots, parsnips, and celery root to the broth. Simmer uncovered until vegetables are tender, about 10 minutes. (Tip: For even cooking, dice vegetables uniformly.)
Meanwhile, prepare dumplings: In a bowl, whisk flour, baking powder, and 1/2 teaspoon salt. Cut in cold butter using a pastry blender until mixture resembles coarse crumbs. Stir in milk just until a soft dough forms. (Tip: Do not overmix; overworking leads to tough dumplings.)
Return shredded chicken to the pot. Drop dumpling batter by rounded tablespoons onto the simmering stew, spacing evenly. Cover and cook without lifting the lid for 15 minutes, until dumplings are puffed and cooked through. (Tip: Keep the lid on tightly to trap steam, ensuring fluffy dumplings.)
Remove from heat. Discard bay leaves. Garnish with fresh parsley. Let rest 5 minutes before serving to allow flavors to meld and broth to thicken slightly.

Velvety broth, tender chicken, and pillowy dumplings mingle with sweet, earthy root vegetables in every spoonful. Serve with a crisp green salad and a glass of chilled Chardonnay for a truly elevated weeknight dinner.

Chicken and Dumplings with Bacon

Few comfort classics rival the soulful embrace of chicken and dumplings, but this rendition adds a smoky twist: crispy bacon woven through the broth and scattered as a crunchy garnish. Each spoonful delivers velvety creaminess, tender chicken, and the deep, savory notes of perfectly rendered bacon.

Serving: 6 | Prep Time: 20 minutes | Cooking Time: 50 minutes

Ingredients

For the soup base

6 slices thick-cut bacon, diced
2 tablespoons unsalted butter
1 large yellow onion, finely chopped
2 medium carrots, peeled and diced
2 celery stalks, diced
3 cloves garlic, minced
1/3 cup all-purpose flour
4 cups low-sodium chicken broth
1 cup whole milk
1 teaspoon dried thyme
1 teaspoon smoked paprika
1/2 teaspoon black pepper
1/2 teaspoon salt
1 1/2 pounds boneless, skinless chicken thighs (about 4–5 thighs)

For the dumplings

1 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon garlic powder
3 tablespoons cold unsalted butter, cut into small cubes
3/4 cup whole milk

For garnish

2 tablespoons fresh parsley, finely chopped

Instructions

In a large Dutch oven or heavy pot over medium heat, cook the diced bacon, stirring occasionally, until crisp and the fat is rendered, about 6–8 minutes. Use a slotted spoon to transfer the bacon to a paper towel–lined plate; reserve 2 tablespoons of bacon fat in the pot (discard the rest or save for another use).
Add the unsalted butter to the pot with the reserved bacon fat and melt over medium heat. Add the onion, carrots, and celery; cook, stirring occasionally, until softened, about 5 minutes. Stir in the minced garlic and cook for 1 minute until fragrant.
Sprinkle the flour over the vegetables and stir constantly for 2 minutes to cook out the raw flour taste. Slowly pour in the chicken broth while whisking to prevent lumps. Add the milk, thyme, smoked paprika, black pepper, and salt; whisk until smooth.
Nestle the chicken thighs into the broth in a single layer. Bring the liquid to a gentle boil, then reduce heat to low, cover, and simmer for 20 minutes, until the chicken is cooked through and tender. (Tip: For deeper flavor, you can sear the chicken thighs first in the bacon fat, but this step keeps it leaner.)
While the chicken simmers, prepare the dumpling dough. In a medium bowl, whisk together the flour, baking powder, salt, and garlic powder. Cut in the cold butter cubes using a pastry cutter or your fingers until the mixture resembles coarse meal. Pour in the milk and stir just until a soft, shaggy dough forms—do not overmix, or the dumplings will be tough.
After 20 minutes, remove the chicken from the pot and set on a cutting board. Shred the meat into bite-sized pieces, discarding bones, and return the shredded chicken to the pot.
Drop tablespoon-sized scoops of dumpling dough evenly over the simmering broth. Cover the pot tightly and cook for 15 minutes without lifting the lid. (Tip: The steam is key to fluffy dumplings; peeking will let steam escape and make them dense.)
Uncover and gently stir in the reserved crispy bacon and half the chopped parsley. Simmer for 2 more minutes to meld flavors. (Tip: For a thicker broth, mash a few dumplings against the side of the pot and stir to incorporate.)
Ladle into bowls and garnish with the remaining parsley.

Zesty and robust, this dish balances creamy dumplings with the savory whisper of smoked bacon. Serve with a crisp side salad or crusty bread to soak up every last drop of the luscious broth.

Lemon-Pepper Chicken and Dumplings

Daring to reimagine a beloved comfort food, this Lemon-Pepper Chicken and Dumplings brings a zesty twist to the table. The bright citrus notes cut through the rich broth, while the peppery kick adds depth. It's a dish that feels both familiar and exciting.

Serving: 6 | Prep Time: 20 minutes | Cooking Time: 45 minutes

Ingredients

For the Chicken and Broth

2 lbs bone-in, skin-on chicken thighs
1 tbsp olive oil
1 medium yellow onion, diced
2 carrots, diced
2 celery stalks, diced
3 cloves garlic, minced
6 cups low-sodium chicken broth
1/2 cup fresh lemon juice (about 2 lemons)
Zest of 1 lemon
1 tsp coarsely ground black pepper
1 tsp salt
1 bay leaf

For the Dumplings

1 1/2 cups all-purpose flour
2 tsp baking powder
1/2 tsp salt
1/2 tsp coarsely ground black pepper
1 tbsp lemon zest
2 tbsp cold unsalted butter, cubed
3/4 cup whole milk

For Garnish

2 tbsp chopped fresh parsley

Instructions

Pat chicken thighs dry with paper towels. In a large Dutch oven, heat olive oil over medium-high heat. Add chicken thighs skin-side down and cook until golden brown, about 5-6 minutes per side. Transfer to a plate. Tip: Dry chicken ensures a crisp sear.
Reduce heat to medium. Add onion, carrots, and celery; sauté until softened, about 5 minutes. Add garlic and cook for 1 minute until fragrant.
Pour in chicken broth, scraping up any browned bits. Add lemon juice, lemon zest, black pepper, salt, and bay leaf. Return chicken to pot. Bring to a boil, then reduce to a simmer. Cover and cook for 20 minutes, until chicken is tender. Tip: Using low-sodium broth allows you to control the final seasoning.
Remove chicken to a cutting board; let cool slightly. Shred meat, discarding skin and bones. Return shredded chicken to pot. Discard bay leaf. Taste and adjust seasoning if needed.
In a medium bowl, whisk together flour, baking powder, salt, black pepper, and lemon zest. Cut in cold butter using a pastry blender or fingertips until mixture resembles coarse crumbs. Stir in milk until just combined; do not overmix. Tip: Overworking the dough results in dense dumplings.
Bring soup to a gentle simmer. Drop heaping tablespoons of dumpling batter onto the surface. Cover tightly and cook for 15 minutes without lifting the lid. Tip: Keeping the lid on ensures dumplings steam properly and become fluffy.
Garnish with fresh parsley and serve hot.

Make no mistake – this is not your average chicken and dumplings. The lemon and pepper elevate each spoonful, leaving a lingering warmth that begs for a second helping. Serve it with a crisp white wine and crusty bread for a complete meal.

Chicken Thigh and Dumplings

Bone-in chicken thighs are the secret to this soul-soothing chicken and dumplings, delivering a deeper, more savory flavor that permeates every drop of broth. Each tender bite is a reminder of why this classic comfort dish endures.

Serving: 6 | Prep Time: 20 minutes | Cooking Time: 45 minutes

Ingredients

For the Chicken and Broth

2 pounds bone-in, skin-on chicken thighs (about 4-6 thighs)
2 tablespoons unsalted butter
1 large yellow onion, diced
2 medium carrots, peeled and diced
2 celery ribs, diced
3 cloves garlic, minced
1/4 cup all-purpose flour
4 cups low-sodium chicken broth
1 teaspoon dried thyme
1 bay leaf
1 teaspoon kosher salt
1/2 teaspoon black pepper
1/2 cup heavy cream
2 tablespoons fresh parsley, chopped

For the Dumplings

1 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon kosher salt
3 tablespoons cold unsalted butter, cubed
3/4 cup whole milk
2 tablespoons fresh chives, chopped (optional)

Instructions

Pat the chicken thighs dry with paper towels and season generously with salt and pepper. This ensures a deep golden crust.
In a large Dutch oven or heavy pot, melt 2 tablespoons butter over medium-high heat. Add the chicken thighs skin-side down and cook without moving for 5–6 minutes until the skin is crisp and golden. Flip and brown the other side for 3 minutes. Transfer to a plate.
Reduce heat to medium. Add the onion, carrots, and celery to the pot. Sauté for 5 minutes until softened, scraping up any browned bits. Add the garlic and cook for 1 minute.
Sprinkle the 1/4 cup flour over the vegetables and stir constantly for 2 minutes to cook out the raw flour taste.
Slowly pour in the chicken broth, whisking to prevent lumps. Add the thyme, bay leaf, 1 teaspoon salt, and 1/2 teaspoon pepper. Return the chicken thighs (skin side up) and any accumulated juices to the pot. Bring to a gentle boil, then reduce heat to low, cover, and simmer for 20 minutes, until chicken is tender and cooked through.
Meanwhile, make the dumpling dough. In a medium bowl, whisk together 1 1/2 cups flour, baking powder, and 1/2 teaspoon salt. Cut in 3 tablespoons cold butter using a pastry blender or fingers until mixture resembles coarse crumbs. Stir in milk and chives (if using) just until combined; do not overmix or dumplings will be tough.
After 20 minutes, remove the bay leaf and carefully transfer the chicken thighs to a cutting board. When cool enough to handle, pull the meat from the bones, discarding skin and bones. Shred the meat into bite-sized pieces and return it to the pot.
Drop spoonfuls of dumpling dough on top of the simmering stew, spacing them about 1/2 inch apart (you should have 8–10 dumplings). Cover tightly and cook for 12–15 minutes without lifting the lid—steam is what makes them fluffy.
Uncover, stir in the heavy cream and fresh parsley. Let it bubble for 1–2 minutes until the sauce thickens slightly. Ladle into bowls, making sure each serving gets dumplings and plenty of broth.

Once served, the contrast of tender shreds of chicken against pillowy, herb-flecked dumplings is pure comfort. A final flourish of fresh parsley brightens each bowl, inviting you to slow down and savor every spoonful.

Chicken and Dumplings with Corn

Uniting the comforting heartiness of classic chicken and dumplings with the sweet, sun-kissed essence of summer corn, this stew achieves a sublime balance of creamy and tender. Each spoonful offers a velvety corn-infused broth, succulent chicken, and pillowy dumplings that melt in your mouth.

Serving: 6 | Prep Time: 20 minutes | Cooking Time: 45 minutes

Ingredients

For the Broth

2 tablespoons unsalted butter
1 medium yellow onion, diced
2 celery ribs, diced
2 medium carrots, peeled and diced
3 cloves garlic, minced
1/4 cup all-purpose flour
4 cups low-sodium chicken broth
1 cup whole milk
1 teaspoon dried thyme
1 bay leaf
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
2 cups cooked shredded chicken (from a rotisserie chicken)
1 1/2 cups fresh or frozen sweet corn kernels
1/2 cup heavy cream

For the Dumplings

1 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon kosher salt
1 tablespoon chopped fresh parsley
2 tablespoons cold unsalted butter, cubed
2/3 cup whole milk

Instructions

In a large Dutch oven over medium heat, melt the butter until foaming. Add the diced onion, celery, and carrots; cook, stirring occasionally, until softened, about 6 to 8 minutes.
Add the minced garlic and cook until fragrant, about 30 seconds.
Sprinkle the flour over the vegetables and stir constantly for 1 minute to cook out the raw flour taste.
Slowly pour in the chicken broth while whisking to prevent lumps. Add the milk, thyme, bay leaf, salt, and pepper. Bring to a gentle simmer.
Stir in the shredded chicken and corn kernels. Reduce heat to low and let the soup simmer gently while you prepare the dumplings. (Tip: For deeper corn flavor, use fresh corn cut from the cob and scrape the cobs with the back of a knife to extract ‘milk’ into the broth.)
In a medium bowl, whisk together the flour, baking powder, salt, and parsley. Cut in the cold butter using a pastry blender or your fingertips until the mixture resembles coarse meal.
Pour in the milk and stir with a fork just until a soft, slightly sticky dough forms; do not overmix. (Tip: Overworking the dough makes tough dumplings; stop as soon as it comes together.)
Drop the dumpling dough by rounded tablespoonfuls (about 12 dumplings) onto the surface of the simmering broth. Nestle them gently into the liquid but do not submerge completely.
Cover the Dutch oven with a tight-fitting lid and let the dumplings steam for 15 minutes without lifting the lid. (Tip: The steam is what makes the dumplings fluffy; peeking releases steam and leads to dense dumplings.)
After 15 minutes, remove the lid, gently stir in the heavy cream, and let the stew simmer uncovered for 2 to 3 minutes to thicken slightly. Remove the bay leaf before serving.

Pillowy dumplings, tender chicken, and sweet corn suspended in a luxurious, creamy broth create a harmony of textures and flavors that define comfort at its finest. Serve this stew with a simple green salad or crusty bread to soak up every last drop of the luscious sauce.

Smoked Chicken and Dumplings

A hearty bowl of smoked chicken and dumplings is the epitome of comfort, elevated with a subtle hickory flavor that infuses every spoonful. This recipe transforms a classic Southern dish by introducing a rich, smoky broth and tender, pillowy dumplings that soak up all the goodness.

Serving: 6 | Prep Time: 30 minutes | Cooking Time: 2 minutes

Ingredients

For the Chicken and Broth

1 whole chicken (about 4 lbs)
2 tablespoons olive oil
1 teaspoon kosher salt
1/2 teaspoon black pepper
2 cups hickory wood chips, soaked in water for 30 minutes
8 cups chicken broth
1 large yellow onion, quartered
3 carrots, cut into 2-inch pieces
3 celery stalks, cut into 2-inch pieces
3 cloves garlic, smashed
2 bay leaves
1 teaspoon dried thyme
1/2 cup heavy cream

For the Dumplings

2 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon kosher salt
1/2 teaspoon black pepper
1/4 cup cold unsalted butter, cut into small cubes
3/4 cup buttermilk

Instructions

Pat the chicken dry with paper towels, then rub all over with olive oil, 1 teaspoon salt, and 1/2 teaspoon pepper. Let rest at room temperature for 20 minutes.
Prepare a smoker or grill for indirect heat at 225°F. Add the soaked hickory wood chips to the coals or smoker box. Place the chicken on the grate, breast side up, and smoke for 2 hours until the internal temperature reaches 165°F in the thigh. (Tip: For deeper smoke flavor, spritz the chicken with apple cider vinegar every 30 minutes.)
Remove the chicken from the smoker and let cool for 15 minutes. Shred the meat, discarding skin and bones. Set aside.
In a large Dutch oven over medium heat, combine the chicken broth, onion, carrots, celery, garlic, bay leaves, and thyme. Bring to a boil, then reduce heat and simmer for 20 minutes until vegetables are tender.
Strain the broth through a fine-mesh sieve into a clean pot, pressing on solids. Discard solids. Return broth to the Dutch oven and stir in the heavy cream. Keep at a gentle simmer over medium-low heat.
In a large bowl, whisk together flour, baking powder, 1 teaspoon salt, and 1/2 teaspoon pepper. Cut in the cold butter using a pastry blender or your fingertips until mixture resembles coarse crumbs. (Tip: Keep butter cold for flaky dumplings; refrigerate the bowl if needed.)
Make a well in the center and pour in the buttermilk. Stir just until a soft dough forms. Do not overmix.
Drop the dumpling dough by heaping tablespoonfuls into the simmering broth, spacing them about 1 inch apart. Cover the pot with a tight-fitting lid and cook for 15 minutes without lifting the lid. (Tip: The steam is crucial for fluffy dumplings; resist the urge to peek.)
Gently stir in the shredded smoked chicken and cook for an additional 5 minutes until heated through. Adjust seasoning with salt and pepper if needed. Serve immediately.

Zesty with hickory smoke and velvety from the cream, each spoonful offers tender chicken and dumplings that practically dissolve on the tongue. For a final flourish, garnish with fresh thyme or a sprinkle of smoked paprika—ideal for a cozy dinner that feels both rustic and refined.

Low-Fat Chicken and Dumplings

Perhaps no comfort dish is more cherished than chicken and dumplings, yet this lighter rendition proves that indulgence need not come at the cost of health. By swapping in skim milk and skinless chicken breast, we preserve the creamy, soul-satisfying essence while trimming the fat. Each spoonful delivers tender poached chicken, hearty vegetables, and pillowy dumplings in a silky, herb-flecked broth.

Serving: 6 | Prep Time: 20 minutes | Cooking Time: 45 minutes

Ingredients

For the Stew

1 tablespoon olive oil
1 large onion, diced
2 celery stalks, sliced
2 carrots, peeled and diced
2 cloves garlic, minced
1.5 pounds skinless chicken breast
4 cups low-sodium chicken broth
1 cup skim milk
1 teaspoon dried thyme
1 bay leaf
1/2 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons all-purpose flour

For the Dumplings

1 cup whole wheat pastry flour
1.5 teaspoons baking powder
1/2 teaspoon salt
1/2 cup skim milk
1 tablespoon unsalted butter, melted

Instructions

In a large pot or Dutch oven, heat olive oil over medium heat. Add onion, celery, and carrots; cook, stirring occasionally, until softened, about 5 minutes. Add garlic and cook for 1 minute until fragrant.
Place chicken breasts on top of vegetables. Pour in chicken broth and skim milk (reserving 3 tablespoons for later). Add thyme, bay leaf, salt, and pepper. Bring to a boil, then reduce heat to low, cover, and simmer for 20 minutes, or until chicken is cooked through and tender. (Tip: For extra flavor, use homemade or quality low-sodium broth.)
While chicken simmers, prepare dumpling batter. In a medium bowl, whisk together whole wheat flour, baking powder, and salt. Stir in skim milk and melted butter until just combined; do not overmix. (Tip: Overmixing develops gluten and makes dumplings tough; a few lumps are fine.)
Remove cooked chicken from pot and shred using two forks. Return shredded chicken to pot. In a small bowl, whisk 2 tablespoons all-purpose flour with the reserved 3 tablespoons skim milk to form a slurry. Pour slurry into simmering stew, stirring constantly until slightly thickened, about 2 minutes. Discard bay leaf.
Drop dumpling batter by rounded tablespoonfuls onto the surface of the simmering stew. Cover pot tightly and simmer gently for 15 minutes, without lifting the lid, until dumplings are puffed and cooked through. (Tip: Keeping the lid on traps steam, which is essential for light, fluffy dumplings.)
After dumplings are cooked, gently stir the stew and serve immediately.

The tender chicken and fluffy dumplings swim in a silky broth that tastes remarkably rich despite its lean profile. Serve this soul-warming stew with a side of steamed green beans for a complete, nourishing meal.

Chicken and Buttermilk Biscuit Dumplings

Delicate buttermilk biscuit dumplings transform this classic chicken stew into something truly special, their tangy flavor cutting through a rich, peppery gravy. Each spoonful offers tender chicken, vibrant vegetables, and pillowy dumplings that soak up every drop of savory goodness.

Serving: 6 | Prep Time: 20 minutes | Cooking Time: 45 minutes

Ingredients

For the Chicken Stew

1 1/2 pounds boneless, skinless chicken thighs
2 tablespoons unsalted butter
1 medium yellow onion, diced
2 celery stalks, diced
2 carrots, diced
3 tablespoons all-purpose flour
4 cups low-sodium chicken broth
1 teaspoon kosher salt
1/2 teaspoon black pepper, plus more for finishing
1/2 cup heavy cream
1 cup frozen peas

For the Buttermilk Biscuit Dumplings

2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon baking soda
1 teaspoon sugar
1/2 teaspoon kosher salt
6 tablespoons cold unsalted butter, cut into small cubes
3/4 cup cold buttermilk

Instructions

Pat the chicken thighs dry with paper towels and season with salt and pepper. In a large Dutch oven, melt the butter over medium-high heat.
Add the chicken thighs in a single layer and cook for 4-5 minutes per side until golden brown. Transfer to a plate and set aside.
Reduce heat to medium and add the onion, celery, and carrots. Sauté for 5-6 minutes until softened, scraping up any browned bits.
Sprinkle the flour over the vegetables and stir constantly for 1 minute to cook the raw flour taste.
Slowly pour in the chicken broth while whisking, then add the salt and pepper. Bring to a simmer.
Return the chicken thighs to the pot, cover, and reduce heat to low. Simmer for 20 minutes until chicken is tender.
While the stew simmers, prepare the dumplings: In a large bowl, whisk together the flour, baking powder, baking soda, sugar, and salt.
Cut in the cold butter cubes using a pastry blender or your fingertips until the mixture resembles coarse crumbs with pea-size butter pieces. (Tip: Keep the butter cold for flaky dumplings.)
Make a well in the center and pour in the cold buttermilk. Stir gently with a fork just until a shaggy dough forms. Do not overmix.
After 20 minutes, remove the chicken to a cutting board. Shred the meat into bite-sized pieces, discarding any bones.
Stir the shredded chicken, heavy cream, and frozen peas into the stew. Taste and adjust pepper as needed. Bring to a gentle simmer.
Drop spoonfuls of the biscuit dough (about 2 tablespoons each) over the simmering stew, spacing them evenly. (Tip: Use two spoons or a cookie scoop for consistent size.)
Cover the pot tightly and cook for 15 minutes. Do not lift the lid during steaming. (Tip: The steam is essential for fluffy dumplings.)
Remove the lid and cook for an additional 2-3 minutes to thicken the gravy slightly. The dumplings should be puffed and cooked through; test with a toothpick.
Serve immediately, garnishing with fresh parsley if desired.

Melt-in-your-mouth tender, the dumplings soak up the peppery gravy, offering a tangy counterpoint with each bite. Serve in shallow bowls with a final crack of black pepper for an elegant, comforting meal.

Old-Fashioned Chicken and Dumplings with Parsley

Nothing captivates the senses quite like a pot of old-fashioned chicken and dumplings, where tender shreds of chicken mingle with pillowy rolled dumplings in a luxuriously savory broth. This classic Southern dish, brightened with a generous handful of fresh parsley, offers comfort in every spoonful.

Serving: 6 | Prep Time: 30 minutes | Cooking Time: 75 minutes

Ingredients

For the Broth

1 whole chicken (3-4 lbs), cut into pieces
8 cups chicken broth
1 large onion, quartered
2 celery stalks, halved
2 carrots, halved
2 cloves garlic, smashed
1 bay leaf
1 teaspoon salt
1/2 teaspoon black peppercorns

For the Dumplings

2 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
1/4 cup cold unsalted butter, cubed
3/4 cup whole milk

For the Garnish

1/4 cup fresh parsley, chopped

Instructions

In a large Dutch oven, combine chicken pieces, chicken broth, onion, celery, carrots, garlic, bay leaf, salt, and peppercorns. Bring to a boil over high heat, then reduce to a low simmer. Cook for 45 minutes, skimming any foam that rises, until the chicken is very tender and the broth is fragrant. (Tip: For extra depth, brown the chicken pieces in a bit of oil before adding liquid.)
While the chicken simmers, prepare the dumpling dough. In a large bowl, whisk together flour, baking powder, and salt. Cut in the cold butter using a pastry blender or your fingertips until the mixture resembles coarse meal. Pour in the milk and stir with a fork just until a shaggy dough forms. Turn the dough onto a lightly floured surface and knead gently 4 or 5 times. Roll the dough to a 1/4-inch thickness and cut into 1-inch squares. (Tip: Work quickly to keep the butter cold for the most tender dumplings.)
Using tongs, transfer the cooked chicken pieces to a large plate to cool slightly. Strain the broth through a fine-mesh sieve into a clean pot; discard the solids. Bring the broth back to a gentle simmer over medium heat.
Once the chicken is cool enough to handle, shred the meat, discarding skin and bones. Set aside.
Carefully drop the dumpling squares into the simmering broth, one by one, without overcrowding. Cover the pot tightly and cook for 15 minutes without lifting the lid. (Tip: Do not peek—the steam is essential for fluffy dumplings.)
Remove the lid and stir in the shredded chicken and chopped parsley. Ladle into warm bowls and serve immediately, finishing with a crack of black pepper if desired.

Keen to experience the ultimate comfort, serve these dumplings in deep bowls with a final sprinkle of parsley and a crack of black pepper. The silky broth and tender dumplings create a harmony that lingers long after the meal is done.

Conclusion

Variety is the spice of life, and these 16 from-scratch Southern chicken and dumplings recipes prove it. Whether you love classic or adventurous twists, there’s a bowl here for you. Try one tonight, then drop a comment with your fave! Don’t forget to save this roundup on Pinterest for later. Happy cooking!