Dive into the heartwarming embrace of Southern Chicken and Dumplings, a classic dish that delivers pure comfort and delicious satisfaction with every bite. This recipe is your go-to for a simple yet incredibly flavorful meal, perfect for family dinners or a cozy night in.
Key Ingredients for Southern Chicken and Dumplings
- For the Chicken:
- 2 pounds bone-in, skin-on chicken pieces (such as thighs, drumsticks, or a whole cut-up chicken)
- 1 large yellow onion, quartered
- 2 carrots, roughly chopped
- 2 celery stalks, roughly chopped
- 4-6 sprigs fresh parsley
- 1 teaspoon whole black peppercorns
- 1 teaspoon salt, plus more to taste
- 8 cups low-sodium chicken broth (or water)
- For the Dumplings:
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/4 cup unsalted butter, cold and cut into small cubes
- 3/4 cup milk (or buttermilk for extra tang), plus more if needed
- For Assembling:
- 2 tablespoons unsalted butter
- 1/4 cup all-purpose flour (for thickening)
- 1/2 cup heavy cream (optional, for extra richness)
- Freshly ground black pepper, to taste
- Fresh parsley, chopped, for garnish
How to Make Southern Chicken and Dumplings
Get ready for a dish that’s astonishingly easy to make, yet delivers a deeply satisfying, savory flavor. The magic lies in the tender, fall-off-the-bone chicken simmered in a flavorful broth, crowned with fluffy, homemade dumplings. This recipe is designed for ease, perfect for busy weeknights. Preparation time is approximately 45 minutes, with a cooking time of about 1 hour and 30 minutes, yielding a truly rewarding meal.
Step-by-Step Instructions
1. Prepare the Chicken Broth:
In a large stockpot or Dutch oven, place the chicken pieces, quartered onion, chopped carrots, chopped celery, parsley sprigs, black peppercorns, and 1 teaspoon of salt. Pour in the chicken broth, ensuring the chicken is mostly submerged. Bring to a boil over medium-high heat, then reduce the heat to low, cover, and simmer gently for about 45-60 minutes, or until the chicken is cooked through and tender.
2. Shred the Chicken:
Carefully remove the cooked chicken pieces from the pot and set them aside on a plate to cool slightly. Once cool enough to handle, shred the meat from the bones, discarding the skin and bones. Strain the broth through a fine-mesh sieve into a clean bowl or pot, discarding the cooked vegetables and aromatics. You should have a clear, flavorful chicken broth.
3. Make the Dumpling Dough:
While the chicken cools, prepare the dumpling dough. In a medium bowl, whisk together the 2 cups of all-purpose flour, baking powder, and 1/2 teaspoon of salt. Cut in the cold, cubed butter using a pastry blender, two forks, or your fingertips until the mixture resembles coarse crumbs. Gradually add the milk, about 1/4 cup at a time, stirring until a soft, shaggy dough forms. Be careful not to overmix. If the dough seems too dry, add another tablespoon of milk.
4. Thicken the Broth and Reintroduce Chicken:
Return the strained chicken broth to the stockpot. In a small bowl, whisk together 2 tablespoons of unsalted butter and 1/4 cup of all-purpose flour to create a smooth paste (this is called a beurre manié). Whisk this paste into the simmering broth until it dissolves and the broth begins to thicken slightly. Stir in the shredded chicken and the optional heavy cream for extra richness. Season with salt and freshly ground black pepper to taste. Bring the mixture back to a gentle simmer.
5. Cook the Dumplings:
Drop spoonfuls of the dumpling dough directly into the simmering chicken mixture. Don’t overcrowd the pot; they will expand as they cook. Cover the pot tightly and let the dumplings steam for 15-20 minutes. Avoid lifting the lid during this time, as this can cause the dumplings to become dense. The dumplings are ready when they are puffed up and cooked through; you can test one by piercing it with a toothpick – it should come out clean.
6. Serve:
Ladle the piping hot Southern Chicken and Dumplings into deep bowls. Garnish generously with freshly chopped parsley and a final grind of black pepper. Serve immediately and savor the pure comfort!
Why You’ll Love This Southern Chicken and Dumplings
Prepare to fall head over heels for this Southern Chicken and Dumplings! The star of the show is undoubtedly the incredibly tender chicken, simmered to perfection and paired with soft, pillowy dumplings that soak up all the savory goodness of the rich broth. Not only does this recipe taste like it came from a beloved diner, but it’s also remarkably budget-friendly, using common pantry staples to create an elevated comfort food experience. Unlike a store-bought rotisserie chicken meal, this homemade version offers ultimate control over its savory depth, with the simple addition of cream or a touch more herbs making it uniquely yours.
This dish is a hug in a bowl, offering unparalleled warmth and satisfaction that will have your family begging for seconds. The rustic charm of homemade Southern Chicken and Dumplings is simply unbeatable, offering a taste of tradition and love with every spoonful. So, why not ditch the takeout menu and embrace the joy of creating this timeless classic in your own kitchen? You won’t regret it!
Storing and Reheating Tips
Properly storing your delicious Southern Chicken and Dumplings will ensure you can enjoy its comfort for days to come.
- Refrigeration: Allow the chicken and dumplings to cool completely. Transfer any leftovers to an airtight container and store in the refrigerator for up to 3-4 days.
- Freezing: For longer storage, cool completely, then transfer to freezer-safe containers or heavy-duty zip-top bags. Freeze for up to 2-3 months. Note that freezing may slightly alter the texture of the dumplings.
- Reheating:
- Stovetop (Recommended for best texture): Reheat gently over low heat in a saucepan, stirring occasionally. You may need to add a splash of chicken broth or water to loosen it up. Cook until heated through.
- Microwave: Reheat individual portions in a microwave-safe dish for 1-2 minutes, stirring halfway through, until hot.
- Oven: You can reheat in a covered oven-safe dish at 325°F (160°C) for about 20-30 minutes, or until heated through.
Final Thoughts
Southern Chicken and Dumplings is more than just a meal; it’s an experience of pure, unadulterated comfort. This recipe makes it wonderfully accessible to create this beloved classic at home, so gather your ingredients and get ready to savor every delicious spoonful!
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Southern Chicken and Dumplings
Ingredients
Equipment
Method
- In a large stockpot or Dutch oven, place the chicken pieces, quartered onion, chopped carrots, chopped celery, parsley sprigs, black peppercorns, and 1 teaspoon of salt. Pour in the chicken broth, ensuring the chicken is mostly submerged. Bring to a boil over medium-high heat, then reduce the heat to low, cover, and simmer gently for about 45-60 minutes, or until the chicken is cooked through and tender.2 pounds bone-in, skin-on chicken pieces, 1 large yellow onion, 2 carrots, 2 stalks celery, 4-6 sprigs fresh parsley, 1 teaspoon whole black peppercorns, 1 teaspoon salt, 8 cups low-sodium chicken broth
- Carefully remove the cooked chicken pieces from the pot and set them aside on a plate to cool slightly. Once cool enough to handle, shred the meat from the bones, discarding the skin and bones. Strain the broth through a fine-mesh sieve into a clean bowl or pot, discarding the cooked vegetables and aromatics. You should have a clear, flavorful chicken broth.
- While the chicken cools, prepare the dumpling dough. In a medium bowl, whisk together the 2 cups of all-purpose flour, baking powder, and 1/2 teaspoon of salt. Cut in the cold, cubed butter using a pastry blender, two forks, or your fingertips until the mixture resembles coarse crumbs. Gradually add the milk, about 1/4 cup at a time, stirring until a soft, shaggy dough forms. Be careful not to overmix. If the dough seems too dry, add another tablespoon of milk.2 cups all-purpose flour, 1 teaspoon baking powder, 1/2 teaspoon salt, 1/4 cup unsalted butter, 3/4 cup milk
- Return the strained chicken broth to the stockpot. In a small bowl, whisk together 2 tablespoons of unsalted butter and 1/4 cup of all-purpose flour to create a smooth paste (this is called a beurre manié). Whisk this paste into the simmering broth until it dissolves and the broth begins to thicken slightly. Stir in the shredded chicken and the optional heavy cream for extra richness. Season with salt and freshly ground black pepper to taste. Bring the mixture back to a gentle simmer.2 tablespoons unsalted butter, 1/4 cup all-purpose flour, 1/2 cup heavy cream, Freshly ground black pepper
- Drop spoonfuls of the dumpling dough directly into the simmering chicken mixture. Don’t overcrowd the pot; they will expand as they cook. Cover the pot tightly and let the dumplings steam for 15-20 minutes. Avoid lifting the lid during this time, as this can cause the dumplings to become dense. The dumplings are ready when they are puffed up and cooked through; you can test one by piercing it with a toothpick – it should come out clean.
- Ladle the piping hot Southern Chicken and Dumplings into deep bowls. Garnish generously with freshly chopped parsley and a final grind of black pepper. Serve immediately and savor the pure comfort!Fresh parsley, Freshly ground black pepper