Table of Contents
Introduction
There’s a reason chicken and dumplings have been a staple on Southern tables for generations—it’s homemade comfort at its finest. This recipe skips the canned soups and delivers from-scratch flavor: tender chicken, pillowy dumplings, and a rich, savory broth that’ll warm you from the inside out. Whether you’re craving nostalgia or feeding a crowd, this dish is a hug in a pot. Let’s get cooking!
Ingredients for Chicken and Dumplings (Serves 6–8)
- For the Stew:
- 2 lbs boneless chicken thighs (or rotisserie chicken)
- 6 cups chicken broth (low-sodium)
- 1 cup carrots, diced
- 1 cup celery, chopped
- 1 medium onion, diced
- 2 garlic cloves, minced
- ½ cup heavy cream or whole milk
- 3 tbsp butter
- ¼ cup all-purpose flour
- 1 tsp thyme
- 1 bay leaf
- Salt and pepper to taste
- For the Dumplings:
- 2 cups all-purpose flour
- 1 tbsp baking powder
- 1 tsp salt
- ¾ cup buttermilk
- ¼ cup butter, melted
How to Make Chicken and Dumplings
Step 1: Cook the Chicken
In a Dutch oven, sauté onion, celery, and carrots in butter until soft. Add garlic and thyme. Stir in flour to create a roux.
Step 2: Simmer the Stew
Pour in broth, add chicken, bay leaf, and simmer 25–30 mins until chicken shreds easily. Remove chicken, shred, and return to pot. Stir in cream.
Step 3: Make Dumplings
Mix dumpling ingredients to form a dough. Drop spoonfuls into simmering stew. Cover and cook 15 mins (don’t peek!).
Pro Tip: For extra-fluffy dumplings, let the dough rest 5 mins before dropping.
Serving Suggestions
- Classic Pairing: Buttermilk biscuits or cornbread.
- Veggie Boost: Add peas or green beans in the last 5 mins.
- Weeknight Hack: Use store-bought dumplings or refrigerated biscuit dough.
- Leftover Magic: Reheat with a splash of broth to refresh creaminess.
Conclusion
This chicken and dumplings recipe isn’t just dinner—it’s a taste of tradition. With its creamy broth and cloud-like dumplings, it’s guaranteed to soothe souls and empty bowls. Perfect for rainy days, holiday gatherings, or whenever you need a reminder that good food = love.
FAQs
Can I use chicken breasts instead of thighs?
Thighs stay juicier, but breasts work—just reduce simmer time to avoid dryness.
How do I store leftovers?
Keep in an airtight container for 3–4 days. Dumplings soften over time but still taste great!
Can I freeze it?
Stew freezes well (up to 3 months), but dumplings may become gummy. Add fresh dumplings when reheating.
Why buttermilk in dumplings?
It adds tang and lift. No buttermilk? Mix ¾ cup milk + 1 tbsp lemon juice.
Is there a gluten-free option?
Use GF flour blend for both stew and dumplings.