Easy Old-Fashioned Southern Chicken and Dumplings
A comforting dish that features classic Southern flavors with fluffy dumplings, perfect for any occasion.
Equipment
- large pot or Dutch oven
Ingredients
- 2 pounds boneless, skinless chicken breasts or thighs
- 6 cups chicken broth
- 1 large carrot, chopped
- 2 stalks celery, chopped
- 1 medium onion, chopped
- 1 teaspoon dried thyme
- 1 leaf bay leaf
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ cup all-purpose flour (for thickening)
- ½ cup cold water (for slurry)
For the Dumplings
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- ¼ cup cold butter, cut into small pieces
- ¾ cup milk
Instructions
- Place the chicken, chicken broth, carrot, celery, onion, thyme, bay leaf, salt, and pepper into a large pot or Dutch oven.
- Bring the mixture to a boil, then reduce heat, cover, and simmer for 20 minutes, or until the chicken is cooked through.
- Remove the chicken from the pot and set it aside to cool slightly. Discard the bay leaf.
- Shred the cooked chicken using two forks and return the shredded chicken to the pot.
- In a small bowl, whisk together the ½ cup flour and ½ cup cold water to create a slurry. Stir the slurry into the simmering broth mixture until the liquid thickens slightly.
- While the broth simmers, prepare the dumplings: In a medium bowl, whisk together the 2 cups flour, baking powder, and 1 teaspoon salt.
- Cut in the cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs.
- Pour in the milk and stir just until combined to form a shaggy dough. Do not overmix.
- Drop the dumpling dough by rounded tablespoons directly onto the surface of the simmering chicken mixture. Do not overcrowd the pot; work quickly.
- Cover the pot tightly, reduce the heat to low, and cook the dumplings without lifting the lid for 15 minutes.
- Remove from heat and let stand, covered, for 5 minutes before serving hot.
Notes
For richer flavor, use a mix of chicken broth and water. If you prefer a creamier stew, stir in ½ cup of heavy cream after the dumplings are cooked. You can substitute frozen mixed vegetables for the fresh carrots and celery for a quicker prep time.
Nutrition
Serving: 1servingCalories: 450kcalCarbohydrates: 45gProtein: 40gFat: 12gSaturated Fat: 4gPolyunsaturated Fat: 8gCholesterol: 110mgSodium: 750mgFiber: 3gSugar: 4g
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