{ "attribution": { "author": "Flavor Folio", "publisher": "Flavor Folio" }, "canonicalURL": "https://flavorfolio.app/recipes/southern-chicken-and-dumplings-rolled-from-scratch", "format": "flavorfolio.recipe", "image": { "alt": "Bowl of Southern chicken and rolled dumplings in creamy broth with shredded chicken, black pepper and a dinner roll", "credit": "Photo: jeffreyw, \"Mmm... chicken dumplings,\" via Wikimedia Commons, CC BY 2.0", "height": 1018, "kind": "photograph", "smallWidth": 600, "url": "https://flavorfolio.app/media/2c0c4a93-2f0c-4bc7-a771-e2887d4e47ea/1536.jpg", "width": 1536 }, "publishedAt": "2026-11-05T00:00:00Z", "recipe": { "categories": [ "Dinner", "Soups" ], "cookMinutes": 65, "cuisine": "American", "difficulty": "medium", "ingredients": [ { "item": "bone-in, skin-on chicken thighs", "note": "about 6 thighs; or 1 1/2 lb boneless thighs or a mix with breasts", "quantity": "2", "unit": "lb" }, { "item": "low-sodium chicken broth", "quantity": "8", "unit": "cups" }, { "item": "yellow onion", "note": "peeled and halved", "quantity": "1", "unit": "medium" }, { "item": "celery", "note": "cut into 3-inch pieces", "quantity": "2", "unit": "ribs" }, { "item": "bay leaves", "quantity": "2" }, { "item": "fresh thyme", "note": "or 1/2 tsp dried thyme", "quantity": "4", "unit": "sprigs" }, { "item": "whole black peppercorns", "quantity": "1/2", "unit": "tsp" }, { "item": "kosher salt", "note": "for the broth, plus more to taste", "quantity": "1", "unit": "tsp" }, { "item": "all-purpose flour", "note": "plus about 1/4 cup more for rolling and dusting", "quantity": "2", "unit": "cups" }, { "item": "baking powder", "quantity": "1", "unit": "tsp" }, { "item": "kosher salt", "note": "for the dumplings", "quantity": "3/4", "unit": "tsp" }, { "item": "cold unsalted butter", "note": "cut into small cubes, for the dumplings", "quantity": "3", "unit": "tbsp" }, { "item": "cold buttermilk", "note": "or whole milk, plus 1 to 2 tbsp if needed", "quantity": "3/4", "unit": "cup" }, { "item": "unsalted butter", "note": "for finishing", "quantity": "2", "unit": "tbsp" }, { "item": "heavy cream", "note": "or half-and-half", "quantity": "1/2", "unit": "cup" }, { "item": "black pepper", "note": "freshly ground, plus more for serving", "quantity": "1/2", "unit": "tsp" }, { "item": "fresh parsley", "note": "chopped, for garnish (optional)", "quantity": "2", "unit": "tbsp" } ], "keywords": [ "chicken and dumplings", "homemade chicken and dumplings", "southern chicken and dumplings", "rolled dumplings", "old fashioned chicken and dumplings", "chicken and dumplings from scratch", "Cracker Barrel chicken and dumplings copycat", "comfort food", "cold weather dinner", "one pot dinner", "rotisserie chicken and dumplings" ], "prepMinutes": 25, "servings": 6, "steps": [ { "estimatedMinutes": 40, "ingredientIndexes": [ 0, 1, 2, 3, 4, 5, 6, 7 ], "instruction": "Put the chicken thighs, broth, onion, celery, bay leaves, thyme, peppercorns and 1 tsp salt in a large Dutch oven or heavy pot. Bring to a boil over medium-high heat, then lower to a gentle simmer, partly cover and cook until the chicken is very tender and registers at least 175°F, 35 to 40 minutes. Skim off any foam in the first few minutes." }, { "estimatedMinutes": 15, "ingredientIndexes": [ 8, 9, 10, 11, 12 ], "instruction": "While the chicken simmers, make the dumplings. Whisk the flour, baking powder and 3/4 tsp salt in a bowl. Rub or cut in the cold butter until it looks like coarse crumbs with a few pea-size pieces. Stir in the cold buttermilk with a fork until a shaggy dough forms, adding 1 to 2 tbsp more if dry flour remains. Knead 4 or 5 times on a floured counter until just smooth, cover with the bowl and rest 10 minutes." }, { "estimatedMinutes": 10, "instruction": "Roll the dough on a well-floured surface to an even 1/8-inch thickness. Cut into strips about 1 inch wide and 2 inches long with a knife or pizza cutter. Dust the strips with a little more flour and spread them out on a sheet pan so they don't stick. The clinging flour is what thickens the broth later." }, { "estimatedMinutes": 10, "instruction": "Lift the chicken onto a cutting board. Pour the broth through a strainer and return it to the pot, discarding the onion, celery and herbs. When the chicken is cool enough to handle, shred it into bite-size pieces, discarding the skin and bones." }, { "estimatedMinutes": 5, "ingredientIndexes": [ 13 ], "instruction": "Bring the strained broth back to a steady simmer over medium heat and stir in the 2 tbsp butter. Drop the dumpling strips in a few at a time, stirring gently between additions so they don't clump together." }, { "estimatedMinutes": 18, "instruction": "Simmer, uncovered, for 15 to 18 minutes, gently stirring and nudging the dumplings every few minutes so they don't stick to the bottom. They're done when they are tender all the way through with no raw, doughy center, and the broth has thickened to a light gravy." }, { "estimatedMinutes": 8, "ingredientIndexes": [ 14, 15, 16 ], "instruction": "Stir in the shredded chicken, cream and 1/2 tsp black pepper and simmer 3 minutes, until hot. Taste and add salt as needed. Take the pot off the heat and let it rest 5 minutes to thicken a bit more, then ladle into bowls and top with parsley and more black pepper." } ], "summary": "Old-fashioned Southern chicken and dumplings with tender, thin rolled dumplings simmered in a rich, creamy chicken broth. Made from scratch in one pot with simple pantry ingredients, it's the cozy, Cracker Barrel-style comfort food you want on a cold November night, with a rotisserie chicken shortcut for busy weeknights.", "title": "Southern Chicken and Dumplings (Old-Fashioned Rolled Dumplings from Scratch)", "totalMinutes": 90 }, "recipeID": "e969f906-2253-4c8f-b9ba-508d54db71d9", "revision": 1, "schemaVersion": 1, "updatedAt": "2026-11-05T13:06:24.935118Z" }