This Dolly Parton chicken and dumplings recipe is old-fashioned Southern comfort food at its best. Tender chicken, rich homemade broth, and soft rolled dumplings come together in one cozy, satisfying meal.
Unlike shortcut versions made with canned biscuits or cream soup, these homemade chicken and dumplings begin with a whole chicken. Slowly simmering the chicken produces flavorful meat and a golden broth that forms the base of the dish. The simple dumplings are rolled, sliced, and cooked directly in that broth until tender.
This recipe is inspired by the famous chicken and dumplings shared by Dolly Parton and her family. I added a few practical details to make it easy to recreate in your own kitchen while preserving its traditional Southern character.
More Southern Comfort Meals You’ll Love
Why You’ll Love This Southern Chicken and Dumplings Recipe
- Made with simple, inexpensive ingredients
- Uses a whole chicken for a richer homemade broth
- Includes traditional rolled dumplings
- Creamy and comforting without canned soup
- Feeds the entire family
- Perfect for chilly fall and winter dinners
- Freezer-friendly and even better the next day
If you love hearty, old-fashioned dinners, add this recipe to your collection of [easy chicken dinner recipes] and comforting [soups and stews].
What Makes Dolly Parton’s Chicken and Dumplings Special?
Dolly Parton’s style of chicken and dumplings is based on the simple Southern cooking she grew up eating in Tennessee. It begins with a whole stewing chicken simmered until tender and traditionally includes celery leaves to season the broth.
The dumplings are made with flour, milk, and shortening. They are rolled and cut rather than dropped by spoonfuls, creating soft, noodle-like dumplings that thicken the broth as they cook.
The finished dish is simple, homey, and filling—the kind of meal designed to feed a big family without requiring expensive ingredients.
Ingredients You’ll Need
For the chicken and broth
- Whole chicken: A 3½- to 4-pound chicken provides tender meat and a flavorful broth.
- Onion: Adds savory flavor to the cooking liquid.
- Celery: Use the stalks and leaves for the most flavor.
- Carrots: These are optional but add a little sweetness and color.
- Chicken broth: Strengthens the flavor of the homemade stock.
- Salt and black pepper: Season the chicken, broth, and dumplings.
- Garlic powder: Adds flavor without overpowering the traditional recipe.
- Butter: Gives the finished broth a richer, silkier consistency.
- Heavy cream: Optional, but it creates a slightly creamier finish.
For the homemade dumplings
- All-purpose flour: Forms the base of the rolled dumplings.
- Baking powder: Gives the dumplings a little lift and tenderness.
- Salt: Seasons the dough.
- Shortening: Produces soft, traditional Southern dumplings.
- Whole milk: Brings the dough together.
- Reserved flour: Used for rolling and cutting the dumplings.
How to Make Dolly Parton Chicken and Dumplings
1. Cook the chicken
Place the whole chicken in a large Dutch oven or heavy stockpot. Add the onion, celery, carrots, chicken broth, salt, pepper, and garlic powder.
Pour in enough water to cover most of the chicken. Bring the liquid to a boil, then reduce the heat to low. Cover the pot and simmer for approximately 1 to 1½ hours, or until the chicken is very tender and reaches an internal temperature of 165°F.
2. Shred the chicken
Carefully transfer the cooked chicken to a large platter or cutting board. Allow it to cool until it is comfortable to handle.
Remove and discard the skin and bones. Shred or chop the meat into bite-size pieces and set it aside.
3. Strain and season the broth
Strain the broth if you prefer a smoother chicken-and-dumplings base. You can discard the cooked vegetables or return some of them to the pot.
Skim excess fat from the surface, then measure approximately 8 cups of broth back into the pot. Stir in the butter and taste the broth. Add more salt and pepper as needed.
Bring the broth to a gentle boil while you prepare the dumplings.
4. Prepare the dumpling dough
Whisk together the flour, baking powder, and salt in a large mixing bowl.
Cut in the shortening with a pastry cutter or fork until the mixture resembles coarse crumbs. Gradually pour in the milk, stirring just until a soft dough forms.
Do not overmix the dough. Overworking it can produce tough dumplings.
5. Roll and cut the dumplings
Turn the dough onto a generously floured surface. Sprinkle the top with more flour and roll it approximately ⅛-inch thick.
Use a pizza cutter or sharp knife to cut the dough into strips approximately 1 inch wide and 2 to 3 inches long. The dumplings do not need to be perfectly shaped. A rustic appearance makes them look more homemade.
6. Cook the dumplings
Drop the dumplings into the gently boiling broth one at a time. Stir carefully between additions to prevent them from sticking together.
Reduce the heat to medium-low and simmer uncovered for 15 to 20 minutes. Stir occasionally, being careful not to break the dumplings.
The flour from the dumplings will naturally thicken the broth as they cook.
7. Return the chicken to the pot
Add the shredded chicken back to the pot and simmer for another 5 to 10 minutes, or until everything is heated through.
For a creamier broth, stir in ½ cup of heavy cream at the end. Taste and adjust the salt and pepper before serving.
The Secret to Tender Homemade Dumplings
The most important rule is to avoid overworking the dough. Stir it only until the ingredients come together, and use plenty of flour when rolling it out.
Keep the broth at a gentle boil when adding the dumplings. A hard, rolling boil can cause them to break apart, while broth that is not hot enough may make them heavy or gummy.
Let the dumplings simmer long enough to cook through. They should be soft and tender but no longer doughy in the center.
Should Chicken and Dumplings Be Thick or Soupy?
Southern chicken and dumplings are usually thicker than chicken noodle soup but not as thick as gravy. The flour coating the homemade dumplings naturally thickens the broth as they simmer.
The dish will continue thickening as it cools. If it becomes thicker than you prefer, stir in a splash of warm chicken broth before serving.
Avoid adding a large amount of flour or cornstarch at the beginning. Allow the dumplings time to thicken the broth naturally first.
Can I Use a Rotisserie Chicken?
Yes. For a faster version, substitute approximately 4 cups of shredded rotisserie chicken for the whole chicken.
Begin with 8 cups of good-quality chicken broth and simmer it with the onion, celery, and seasonings for about 20 minutes. Prepare and cook the dumplings as directed, then stir in the shredded chicken.
The shortcut version will still be delicious, although simmering a whole chicken creates a deeper, more traditional flavor.
Make It Your Own
- Add sliced carrots and celery for more vegetables.
- Stir in frozen peas during the final five minutes of cooking.
- Replace the shortening with cold butter for a slightly richer dumpling.
- Add a pinch of poultry seasoning or dried thyme to the broth.
- Use leftover roasted turkey instead of chicken.
- Leave out the cream for a more traditional clear broth.
- Add a splash of cream for a richer, creamier consistency.
What to Serve With Chicken and Dumplings
Chicken and dumplings are filling enough to serve as a complete meal, but simple Southern side dishes pair especially well with them.
Try serving them with:
Because the dumplings provide the starch, lighter vegetable sides help balance the meal.
PrintDolly Parton Inspired Chicken and Dumplings Recipe
This Dolly Parton-inspired chicken and dumplings recipe combines tender shredded chicken, flavorful homemade broth, and soft, hand-cut rolled dumplings. It is an old-fashioned Southern comfort-food dinner made completely from scratch.
- Prep Time: 30 minutes
- Cook Time: 1 HOUR 45 MINS
- Total Time: 2 hours 15 minutes
- Yield: 8 servings 1x
- Category: SOUP
- Method: STOVETOP
- Cuisine: Southern Inspired
Ingredients
For the chicken and broth
- 1 whole chicken, approximately 3½ to 4 pounds
- 1 medium yellow onion, quartered
- 3 celery stalks with leaves, cut into large pieces
- 2 carrots, cut into large pieces, optional
- 4 cups low-sodium chicken broth
- 4 to 6 cups water, as needed
- 2 teaspoons kosher salt, plus more to taste
- 1 teaspoon freshly ground black pepper
- ½ teaspoon garlic powder
- 2 tablespoons butter
- ½ cup heavy cream, optional
For the rolled dumplings
- 2 cups all-purpose flour, plus more for rolling
- 1 teaspoon baking powder
- ¾ teaspoon salt
- 3 tablespoons vegetable shortening
- ¾ cup whole milk
Instructions
- Place the whole chicken, onion, celery, carrots, chicken broth, salt, black pepper, and garlic powder in a large Dutch oven.
- Add enough water to mostly cover the chicken. Bring the liquid to a boil over medium-high heat.
- Reduce the heat to low, cover, and simmer for 1 to 1½ hours, or until the chicken is tender and has reached an internal temperature of 165°F.
- Carefully transfer the chicken to a platter or cutting board. Allow it to cool until it is comfortable to handle.
- Remove and discard the skin and bones. Shred or chop the chicken into bite-size pieces and set it aside.
- Strain the cooking liquid, if desired. Return approximately 8 cups of broth to the Dutch oven.
- Add the butter and taste the broth. Adjust the salt and pepper as needed, then bring it to a gentle boil.
- To prepare the dumplings, whisk the flour, baking powder, and salt together in a large mixing bowl.
- Cut the shortening into the flour mixture with a pastry cutter or fork until it resembles coarse crumbs.
- Gradually add the milk, stirring just until a soft dough forms. Do not overmix.
- Transfer the dough to a generously floured surface. Sprinkle the top with flour and roll the dough approximately ⅛-inch thick.
- Use a pizza cutter or sharp knife to cut the dough into rustic rectangles approximately 1 inch wide and 2 inches long.
- Drop the dumplings individually into the gently boiling broth, carefully stirring between additions so they do not stick together.
- Reduce the heat to medium-low and simmer uncovered for 15 to 20 minutes, stirring occasionally, until the dumplings are tender and no longer doughy in the center.
- Return the shredded chicken to the Dutch oven and simmer for another 5 to 10 minutes.
- Stir in the heavy cream, if using. Taste and adjust the seasonings before serving.
Notes
- Avoid overmixing the dumpling dough. Too much mixing can make the dumplings tough.
- Add the dumplings one at a time so they do not stick together.
- Keep the broth at a gentle boil while adding the dumplings. A vigorous boil can cause them to break apart.
- The flour on the dumplings naturally thickens the broth as they cook.
- The chicken and dumplings will continue to thicken as they cool.
- Add warm chicken broth when reheating if the consistency becomes too thick.
- For a shortcut, substitute approximately 4 cups of shredded rotisserie chicken and 8 cups of prepared chicken broth.
- Refrigerate leftovers in an airtight container for up to four days.
- For the best freezer results, freeze the cooked chicken and broth without the dumplings. Prepare fresh dumplings after thawing and reheating the broth.
- This is an original recipe inspired by traditional Southern chicken and dumplings associated with Dolly Parton. It is not an exact reproduction of a cookbook recipe.
How to Store Leftovers
Allow the chicken and dumplings to cool before transferring them to an airtight container. Refrigerate for up to four days.
The dumplings will absorb additional broth as they sit, so the leftovers will be thicker. Add a splash of chicken broth or milk when reheating.
Warm gently in a saucepan over medium-low heat, stirring occasionally. You can also microwave individual portions in 30-second intervals.
Can You Freeze Chicken and Dumplings?
Chicken and dumplings can be frozen, although the texture of the dumplings may become softer after thawing.
For the best results, freeze the cooked chicken and broth before adding the dumplings. When you are ready to serve it, thaw the broth, bring it to a gentle boil, and prepare a fresh batch of dumplings.
If freezing the completed dish, place it in a freezer-safe container and freeze for up to two months. Thaw overnight in the refrigerator and reheat gently with additional broth.
Frequently Asked Questions
Why did my dumplings turn out tough?
Dumplings usually become tough when the dough is mixed or kneaded too much. Stir only until a soft dough forms, then roll and cut it gently.
Why are my dumplings gummy inside?
They may need more cooking time, or the broth may not have been hot enough. Keep the broth at a steady, gentle simmer and check one dumpling before removing the pot from the heat.
Do I need to cook the dumplings with the lid on?
Rolled Southern dumplings can be simmered uncovered. This allows the broth to reduce slightly and become thicker.
Can I use butter instead of shortening?
Yes. Cold butter can replace the shortening in an equal amount. Shortening produces a particularly soft dumpling, while butter adds more flavor.
How do I keep the dumplings from sticking together?
Use plenty of flour when rolling and cutting the dough. Add the dumplings individually and gently stir the broth between batches.
Can I make the dumplings ahead of time?
Yes. Cut the dumplings, arrange them between sheets of parchment paper, and refrigerate for several hours. You can also freeze the uncooked dumplings and cook them directly from frozen, adding a few extra minutes to the cooking time.
Final Thoughts
This Dolly Parton-inspired chicken and dumplings recipe is everything a comforting family dinner should be: simple, filling, affordable, and made with plenty of homemade flavor.
Cooking the whole chicken creates an especially rich broth, while the tender rolled dumplings give the dish its unmistakable Southern character. It is a wonderful recipe for Sunday dinner, a cold winter evening, or anytime you need a meal that feels warm and familiar.
