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Southern Chicken and Dumplings from Scratch with Rolled Dumplings

Southern chicken and dumplings from scratch pairs tender shredded chicken with hand-rolled dumpling strips simmered in a thickened chicken broth. The dumplings are cut into 1-inch-wide strips and cooked until tender.
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Prep Time 25 minutes
Cook Time 1 hour 8 minutes
Total Time 1 hour 33 minutes
Servings: 6 servings
Course: Dinner
Cuisine: Southern
Calories: 570
Ingredients Equipment Method Notes

Ingredients
  

For the chicken and broth
  • 3 lb chicken thighs bone-in, skin-on
  • 8 cup low-sodium chicken broth
  • 1 yellow onion medium, quartered
  • 2 stalks celery cut into large pieces
  • 1 bay leaf
  • 1.5 tsp kosher salt divided
  • 0.5 tsp black pepper
For the rolled dumplings
  • 2.5 cup all-purpose flour divided (2 cups for the dough and 1/2 cup for rolling)
  • 1 tsp baking powder
  • 3 tbsp vegetable shortening chilled
  • 0.75 cup whole milk

Equipment

  • 1 6-quart pot

Method
 

Cook the chicken and broth
  1. In a 6-quart pot, combine the chicken, broth, onion, celery, bay leaf, 1 teaspoon of the salt, and the pepper; bring to a boil over medium-high heat.
  2. Reduce the heat to maintain a gentle simmer, cover, and cook for 35–45 minutes, until the chicken reaches 165°F at its thickest part.
  3. Transfer the chicken to a plate.
  4. Strain the broth into a heatproof bowl, discard the vegetables and bay leaf, then return the broth to the pot.
  5. When the chicken is cool enough to handle, discard the skin and bones and shred the meat; set it aside.
Make the rolled dumplings
  1. In a medium bowl, whisk together 2 cups of the flour, the baking powder, and the remaining 1/2 teaspoon salt.
  2. Cut in the shortening with a pastry cutter or your fingertips until the mixture has coarse crumbs.
  3. Stir in the milk just until a soft dough forms.
  4. Lightly flour a work surface with some of the reserved flour, roll the dough about 1/8 inch thick, and cut it into 1-inch-wide strips; use the remaining reserved flour as needed to prevent sticking.
Simmer and serve
  1. Bring the broth to a gentle boil, then add the dumpling strips a few at a time, stirring gently so they do not stick together.
  2. Reduce the heat to maintain a gentle simmer and cook uncovered for 15–18 minutes, stirring gently once or twice, until the dumplings are tender and the broth has thickened.
  3. Stir in the shredded chicken and simmer for 3–5 minutes, until the chicken is hot throughout.

Notes

For tender dumplings, stir gently and avoid overworking the dough. Refrigerate leftovers for 3–4 days; freeze for up to 3 months. To make the dumplings dairy-free, use an unsweetened dairy-free milk in place of whole milk.