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Classic Southern Style Chicken and Dumplings

A close-up of a white bowl filled with creamy chicken and dumplings, topped with shredded chicken, carrots, and parsley.
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Make this classic Southern Style Chicken and Dumplings for a hearty, comforting meal. You get tender shredded chicken and soft, flat homemade dumplings in a rich, creamy broth. This is the ultimate comfort food recipe.

Ingredients

Scale
  • 2 pounds boneless, skinless chicken breasts or thighs
  • 8 cups chicken broth
  • 1 large yellow onion, chopped
  • 2 carrots, peeled and sliced
  • 2 celery stalks, sliced
  • 1 teaspoon dried thyme
  • 1 bay leaf
  • 1 teaspoon salt, plus more to taste
  • 1/2 teaspoon black pepper, plus more to taste
  • 1/2 cup all-purpose flour
  • 1/2 cup cold water
  • 1/2 cup heavy cream
  • For the Dumplings:
  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 1/4 cup cold butter, cut into small pieces
  • 3/4 cup buttermilk

Instructions

  1. Place the chicken, chicken broth, onion, carrots, celery, thyme, bay leaf, 1 teaspoon salt, and 1/2 teaspoon pepper in a large pot or Dutch oven.
  2. Bring the mixture to a boil over medium-high heat, then reduce heat to low, cover, and simmer for 20 minutes, or until the chicken is cooked through.
  3. Remove the chicken from the pot and set it aside to cool slightly. Discard the bay leaf.
  4. In a small bowl, whisk together the 1/2 cup flour and 1/2 cup cold water until smooth. Stir this slurry into the simmering broth mixture. Cook, stirring constantly, until the broth thickens slightly.
  5. Shred the cooled chicken using two forks and return the shredded chicken to the pot. Stir in the heavy cream. Keep the mixture at a gentle simmer.
  6. Prepare the dumplings: In a medium bowl, whisk together the 2 cups flour, baking powder, and 1 teaspoon salt.
  7. Cut in the cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs.
  8. Pour in the buttermilk and stir just until a soft dough forms. Do not overmix.
  9. On a lightly floured surface, roll the dough out to about 1/8-inch thickness. Cut the dough into 1-inch squares or strips for flat dumplings.
  10. Drop the flat dumplings directly into the simmering chicken stew, a few at a time, making sure not to overcrowd the pot.
  11. Cover the pot and cook for 15 to 20 minutes without lifting the lid. The dumplings will steam and become light and fluffy.
  12. Taste the stew and adjust salt and pepper as needed before serving hot.

Notes

  • For extra flavor in your broth, use a mix of chicken broth and water, or use homemade stock if you have it.
  • If you prefer a thicker stew, add a little more flour slurry at step 4.
  • These flat dumplings are best cooked right before you plan to eat, as they soften the longer they sit in the broth.

Nutrition

Find it online: https://hungryhearld.com/chicken-and-dumplings-southern-style-recipe/