Description
This Southern Style Chicken and Dumplings is the epitome of comfort food. Tender chicken, vegetables, and hearty dumplings simmered in a rich, creamy broth make for a cozy and satisfying meal. Perfect for chilly nights, this dish is sure to warm your soul and fill your belly with its rich flavors and tender textures.
Ingredients
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For the Chicken and Broth:
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1 whole chicken (about 3–4 lbs), cut into pieces (or 4 chicken breasts or thighs, boneless and skinless)
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1 medium onion, diced
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2 medium carrots, peeled and diced
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2 celery stalks, diced
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4 cloves garlic, minced
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6 cups chicken broth (or water, if preferred)
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1 teaspoon dried thyme
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1/2 teaspoon dried rosemary
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1 teaspoon salt (or to taste)
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1/2 teaspoon black pepper (or to taste)
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2 bay leaves
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For the Dumplings:
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2 cups all-purpose flour
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2 teaspoons baking powder
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1 teaspoon salt
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1/2 teaspoon garlic powder (optional)
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1/2 teaspoon dried thyme (optional)
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2 tablespoons unsalted butter, softened
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3/4 cup whole milk (or buttermilk for extra flavor)
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1 egg
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Instructions
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Prepare the Chicken and Broth:
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In a large pot or Dutch oven, add the chicken pieces, diced onion, carrots, celery, garlic, chicken broth, thyme, rosemary, salt, pepper, and bay leaves.
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Bring to a boil over medium-high heat. Once boiling, reduce the heat to low and let simmer for 30-45 minutes, until the chicken is cooked through and the flavors are well combined.
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Remove the chicken from the pot and set it aside to cool. Discard the bay leaves. Once cool, shred the chicken into bite-sized pieces, discarding the bones.
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Return the shredded chicken to the pot and stir to combine.
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Make the Dumplings:
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In a medium bowl, whisk together the flour, baking powder, salt, garlic powder, and thyme (if using).
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Add the softened butter and mix until the mixture resembles coarse crumbs.
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In a separate small bowl, whisk together the milk and egg, then add it to the flour mixture. Stir until just combined, forming a soft dough.
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Cook the Dumplings:
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With the soup simmering on low heat, drop spoonfuls of the dumpling dough into the broth. (The dumplings will expand as they cook, so don’t overcrowd the pot.)
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Cover the pot tightly and cook for about 15-20 minutes, without lifting the lid, until the dumplings are fully cooked and have puffed up.
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Check the center of a dumpling by poking it with a fork—if it comes out clean, the dumplings are done.
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Serve:
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Once the dumplings are cooked, give the soup a final stir, taste, and adjust seasoning if necessary. Serve the chicken and dumplings hot, garnished with fresh herbs if desired.
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Notes
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For extra creaminess, add 1/2 cup of heavy cream or half-and-half to the broth towards the end of cooking.
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If you want more vegetables, you can add peas or corn to the soup.
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You can substitute rotisserie chicken for a quicker version if you’re short on time.
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Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 1 hour 10 minutes
- Category: Comfort Food, Soup, Southern
- Method: Stovetop
- Cuisine: Southern American