Southern Chicken & Dumpling Noodles

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Southern Chicken & Dumpling Noodles

Introduction

Few dishes carry the timeless comfort and homestyle warmth of Southern Chicken and Dumpling Noodles. This dish, rich with tender shredded chicken and thick hand-rolled noodle dumplings, is the kind of meal that pulls you in with its creamy texture, hearty aroma, and nostalgic flavor. It is the food of family gatherings, cold evenings, and quiet Sundays when kitchens fill with the sound of simmering broth and the smell of homemade dough.

What makes this meal special is its simplicity. It uses everyday ingredients yet transforms them through slow cooking and traditional technique. The broth grows deep and golden, the chicken softens and absorbs the aromatics, and the noodles—dense, rustic, and designed to thicken the broth—bring everything together in one comforting pot. Southern families have passed this recipe down for generations because it represents more than a meal; it represents connection, warmth, and tradition.

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History of Southern Chicken & Dumpling Noodles

The origins of chicken and dumplings trace back to early American farm life, particularly in the Southern and Appalachian regions. During the 1800s, families relied on inexpensive ingredients to create filling meals. Flour, water, and leftover chicken were common staples, and combining them into a single pot became an efficient way to feed many mouths.

The dish evolved into two major styles:

• Fluffy Drop Dumplings, created by spooning soft dough into simmering broth.
• Flat Dumpling Noodles (the type in your image), which are rolled thin and cut into long, hearty strips.

This “slick dumpling” version is especially popular in Kentucky, Tennessee, Georgia, and the Carolinas. These noodles resemble homemade pasta but absorb broth like dumplings. Over time, as chicken became more affordable, the dish transformed from a frugal necessity to a beloved comfort tradition served at holidays, reunions, funerals, and Sunday dinners.

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Ingredients

For the Chicken & Broth

• 1 whole chicken (1.5–2 kg), or 4–6 chicken breasts/thighs
• 2 liters water or chicken stock
• 1 onion, chopped
• 2 celery stalks, chopped
• 2 carrots, chopped
• 3 cloves garlic, minced
• 1 teaspoon black pepper
• 1 teaspoon salt (adjust to taste)
• 2 bay leaves
• 1 teaspoon turmeric (optional, for color)

For the Homemade Dumpling Noodles

• 3 cups all-purpose flour
• 1 teaspoon salt
• 1 teaspoon baking powder
• 1/2 teaspoon black pepper
• 1 teaspoon dried parsley (optional)
• 1 cup milk or water
• 1/3 cup melted butter or oil

To Finish the Dish

• 1/2 cup heavy cream (optional for creamy broth)
• Extra black pepper
• Fresh parsley for garnish

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Instructions

1. Prepare the Chicken Broth

1. Place the chicken into a large pot and cover it with water or broth.
2. Add onion, celery, carrots, garlic, bay leaves, salt, and pepper.
3. Bring to a boil, then reduce heat and simmer 60–90 minutes until chicken is tender.
4. Remove chicken from the pot and allow it to cool slightly.
5. Strain the broth, discarding vegetables if you prefer a smooth base.
6. Shred the cooked chicken into bite-sized pieces and set aside.

2. Make the Dumpling Noodles

1. In a bowl, combine flour, salt, baking powder, pepper, and parsley.
2. Add milk and melted butter.
3. Stir until a soft dough forms.
4. Turn the dough onto a floured surface and knead for 3–5 minutes until smooth.
5. Roll it out into a thin sheet (about 1/4 inch).
6. Cut into long, thick noodle strips resembling dumpling ribbons.
7. Dust lightly with flour and let rest for 10 minutes.

3. Cook the Dumplings in Broth

1. Bring the strained broth back to a boil.
2. Drop the dumpling strips in gently, stirring to prevent sticking.
3. Reduce to medium heat and simmer 15–25 minutes until dumplings thicken the broth and become tender.
4. Add shredded chicken back into the pot.
5. Stir in heavy cream if you prefer a creamy finish.
6. Simmer 10 more minutes.
7. Adjust salt and pepper.

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Methods (Variations of Cooking)

Traditional Southern Method

Made completely from scratch with a whole chicken and homemade dough, slowly simmered for maximum flavor.

Quick Method

Use pre-cooked rotisserie chicken and store-bought broth. Dumplings can also be made ahead and frozen.

Slow Cooker Method

Cook chicken and vegetables on low for 6–8 hours. Shred, then add dumpling strips for the last hour.

Pressure Cooker or Instant Pot

Cook chicken for 25 minutes, release pressure, remove meat, then simmer dumplings on sauté mode.

Creamy Restaurant-Style Method

Add extra cream, butter, and a pinch of cornstarch for a rich, silky broth.

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Formation (How the Dish Develops Flavor)

The magic of chicken and dumpling noodles lies in how simple ingredients transform into a deeply layered meal.

• Simmering the chicken extracts collagen, fat, and natural flavor into the broth.
• Shredded chicken reabsorbs broth, making it juicy and tender.
• Dumpling noodles release starch as they cook, thickening the broth naturally without cream or flour.
• Resting the pot before serving allows the flavors to unify and the sauce to thicken even further.

This step-by-step development results in a dish that is creamy without needing much dairy, flavorful without many spices, and hearty without feeling heavy.

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Benefits

• High-protein from the chicken.
• Thick broth provides warmth and comfort, great for cold weather or when feeling unwell.
• Homemade noodles contain fewer preservatives than store-bought pasta.
• Simple ingredients make it budget-friendly.
• Broth-based meals support good digestion and hydration.
• Ideal for family meals because it stretches easily to feed many.

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Nutrition (Approximate per Serving)

• Calories: 420
• Protein: 32 g
• Carbohydrates: 48 g
• Fat: 12 g
• Fiber: 2 g
• Sodium: Variable depending on broth
• Sugars: 3 g

Note: Values vary with cream and flour quantity.

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Lovers (Who Loves This Dish?)

• People who enjoy warm, comforting meals
• Fans of traditional Southern cooking
• Families looking for inexpensive, filling dinners
• Anyone who loves homemade noodles
• People recovering from illness and wanting soothing food
• Children—because of the mild, creamy flavor
• Elderly individuals who prefer soft, tender foods
• Food lovers who enjoy nostalgic, heritage-style recipes

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Conclusion

Southern Chicken and Dumpling Noodles is more than a recipe—it is a cultural tradition passed through generations. Its power lies in its simplicity: chicken, flour, broth, and time. These ingredients come together to form a dish that warms the soul, fills the stomach, and comforts the heart. Whether you prepare it the traditional way or try a modern method, the result is always deeply satisfying.

This is the kind of food that brings families together, creates memories, and makes a home smell like love.

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