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Looking for a delicious, stick to your ribs dinner for tonight? Try my Chicken and Southern Dumplings – they’ll warm you right down to your soul.

I’m a proud northern girl…born and raised in New York, currently living in Vermont, but man, do I love me some good old, southern food. The people in the south sure know how to make some stick to your ribs goodness that warms you from the inside out.

Chicken and Southern Dumplings is my favorite southern food and it makes its way to my dinner menu pretty often throughout the winter. It’s such a warm, comforting meal and it’s great on a cold night.

I’d eat it weekly if it weren’t for the family!

Just cook the chicken, mix up some dough and boil. It doesn’t have to be difficult. You can serve it on a plate with potatoes and vegetables on the side or pour into a bowl, like a soup and add a thick slice of homemade garlic bread for dipping.

I like the soupy version and my husband likes the plated variety, but it’s delicious either way.

Here’s my recipe – give it a try, you’re going to love it!

Supplies Needed:

Chicken and Southern Dumplings

Name: Chicken and Southern Dumplings
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Yield: 0
Ingredients: 3 to 4 chicken breasts, boneless and skinless; Salt and pepper; 2 cups flour; 3 tablespoons shortening; 1/2 teaspoon baking soda; 1/2 teaspoon salt; 1 tablespoon parsley flakes; 1 cup buttermilk, or 1 cup milk and 2 teaspoons lemon juice; 2 tablespoons butter; 2 tablespoons flour; 1 quart chicken broth

Prep Time 20 minutes

Cook Time 45 minutes

Total Time 1 hour 5 minutes

Ingredients

3 to 4 chicken breasts, boneless and skinless
Salt and pepper
2 cups flour
3 tablespoons shortening
1/2 teaspoon baking soda
1/2 teaspoon salt
1 tablespoon parsley flakes
1 cup buttermilk, or 1 cup milk and 2 teaspoons lemon juice
2 tablespoons butter
2 tablespoons flour
1 quart chicken broth

Instructions

Preheat the oven to 425 degrees Fahrenheit.
Place chicken breasts on a large baking sheet. Sprinkle with salt and pepper.
Bake chicken for 20 to 25 minutes or until golden brown.
Dice cooked chicken breasts and set aside.
Combine flour, shortening, baking soda, salt and parsley flakes in a large mixing bowl.
Pour buttermilk into the flour mixture. Stir to combine.
Scoop dumpling dough onto a lightly floured surface. Use a rolling pin to roll the dough to about 1/4 inch thick.
Slice dumplings into 1 inch squares using a knife or pizza cutter.
Melt butter in a large stockpot on medium temperature. Whisk in 2 tablespoons flour to create a paste.
Pour chicken broth into the flour paste and stir to combine. Heat on high temperature until boiling.
Add diced chicken to the broth and return to boil.
Turn the heat down to medium temperature. Drop dumplings into the broth. Cover and cook at a slow boil for 15 to 20 minutes.
Serve hot.

Enjoy!

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