Classic Southern Chicken and Dumplings is the ultimate comfort food. Featuring tender, slow-simmered chicken in a rich, velvety broth paired with fluffy, pillowy drop dumplings, this comforting stovetop meal warms you up from the inside out.
Ingredients & Prep
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The Chicken: 2 to 3 lbs bone-in, skin-in chicken thighs or a whole cut-up chicken (bone-in cuts yield the most flavorful broth).
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The Broth Base: 6 cups rich chicken broth, 1 cup whole milk or heavy cream, 1/2 cup (1 stick) unsalted butter, 1 medium yellow onion (diced), 3 stalks celery (diced), and 3 carrots (sliced).
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The Dumplings: 2 cups all-purpose flour, 1 tablespoon baking powder, 1 teaspoon salt, 3 tablespoons cold unsalted butter (cut into small cubes), and 3/4 to 1 cup whole milk or buttermilk.
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The Seasoning: 1 teaspoon poultry seasoning, 1/2 teaspoon garlic powder, 1/2 teaspoon black pepper, and salt to taste.
1.Simmer the Chicken Broth:Simmer until tender and falling off the bone.
In a large Dutch oven or heavy-bottomed pot, melt 2 tablespoons of butter over medium heat. Add the diced onion, celery, and carrots, cooking for 5 minutes until soft. Pour in the chicken broth, add the chicken pieces, poultry seasoning, garlic powder, and black pepper. Bring to a boil, then reduce heat to low, cover, and simmer for 30 to 35 minutes until the chicken is tender.
2.Shred the Chicken:Shred the meat and return to the pot.
Remove the chicken from the pot and let it cool slightly. Pull the meat off the bones, discarding the skin and bones, and shred the chicken into bite-sized pieces. Return the shredded meat back to the simmering broth along with the milk and remaining butter.
3.Mix the Dumpling Dough:Cut in butter for tender dumplings.
In a medium mixing bowl, whisk together the flour, baking powder, and salt. Add the cold cubed butter and use a pastry blender or your fingers to work it into the flour until crumbly. Stir in the milk just until a soft, sticky dough forms (do not overmix).
4.Drop and Cook the Dumplings:Drop spoonfuls into the simmering liquid.
Bring the chicken soup to a gentle simmer. Drop rounded tablespoons of the dumpling dough directly into the hot, bubbling broth. Do not overcrowd them, as they will expand while cooking.
5.Cover and Steam:Cover tightly to steam the dumplings.
Cover the pot tightly with a lid and reduce heat to low. Simmer undisturbed for 15 to 18 minutes (avoid lifting the lid, as the steam is what cooks and fluffs the dumplings). Gently stir, let rest for 5 minutes, and serve warm!
