The Deep South Comfort Bowl: Authentic Chicken and Dumplings

If you are looking to replicate the soul-warming magic of a true Dixie kitchen, this scratch-made classic is your ticket. Far from a watery broth, traditional Southern chicken and dumplings relies on slow-simmering bone-in poultry alongside aromatic vegetables to build an incredibly deep, savory foundation.

The real stars, however, are the flat, rolled dumplings; as these tender buttermilk strips cook directly in the bubbling pot, they naturally thicken the broth into a luscious, gravy-like stew that makes any rainy evening feel cozy.

Here’s what you need: 1 whole chicken (or 3 large bone-in thighs and breasts), 1 large onion, 3 stalks of celery, 3 cloves of garlic, 2 sprigs of fresh thyme, 6 cups of chicken broth, 2 bouillon cubes, 2 cups of all-purpose flour, 2 teaspoons of baking powder, 1 teaspoon of salt, ⅓ cup of cold shortening or butter, and ¾ cup of real buttermilk.

Bring your base to a boil by combining the chicken, chopped onion, celery, garlic, thyme, broth, bouillon cubes, and a pinch of salt in a large stockpot. Lower the heat and simmer gently for 30 to 45 minutes until the chicken is completely tender and pulling away from the bone. Shred the meat, discarding the bones, and return it to the simmering pot.

While the broth cooks, build the dough by tossing the flour, baking powder, and salt together in a mixing bowl. Work the cold shortening into the flour with a fork until it resembles coarse crumbs, then stir in the buttermilk just until a soft dough forms. Roll it out on a floured surface to a 1/4-inch thickness, slice it into 1-by-2-inch rectangles, and let them air-dry for a few minutes on the counter to prevent sticking.

Drop the dough strips one by one into the boiling broth, resisting the urge to stir immediately so they don’t break apart. Simmer uncovered for 15 to 20 minutes until they puff up, fluff through, and absorb the rich flavors of the soup. For an extra-thick finish, stir a quick cornstarch slurry into the pot during the last two minutes, then ladle into wide bowls and serve piping hot alongside fresh cornbread.