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Easy Old-Fashioned Southern Style Chicken and Dumplings

A close-up of a bowl filled with creamy chicken and dumplings, featuring fluffy dumplings, shredded chicken, and sliced carrots.
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Make classic Southern comfort food tonight with this easy recipe for Chicken and Dumplings featuring tender chicken and soft, fluffy drop dumplings simmered in a rich broth. This is a family favorite weeknight dinner.

Ingredients

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  • 2 tablespoons unsalted butter
  • 1 large yellow onion, chopped
  • 2 carrots, peeled and sliced
  • 2 celery stalks, sliced
  • 1 teaspoon dried thyme
  • 1/2 teaspoon dried sage
  • 1/4 cup all-purpose flour
  • 6 cups low-sodium chicken broth
  • 2 cups cooked, shredded chicken (rotisserie works well)
  • 1/2 cup heavy cream
  • 1/2 teaspoon salt, or to taste
  • 1/4 teaspoon black pepper, or to taste
  • 1 cup all-purpose flour (for dumplings)
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt (for dumplings)
  • 1/2 cup milk
  • 1/4 cup unsalted butter, melted (for brushing dumplings)

Instructions

  1. Melt 2 tablespoons of butter in a large pot or Dutch oven over medium heat. Add the chopped onion, carrots, and celery. Cook until the vegetables soften, about 5 to 7 minutes.
  2. Stir in the dried thyme and sage. Cook for 1 minute until fragrant.
  3. Sprinkle the 1/4 cup of flour over the vegetables and stir constantly for 1 minute to create a roux base.
  4. Gradually whisk in the chicken broth until smooth. Bring the mixture to a simmer, stirring occasionally until the broth thickens slightly.
  5. Add the shredded cooked chicken, heavy cream, salt, and pepper to the pot. Reduce heat to low to keep warm while you prepare the dumplings. Do not let it boil rapidly.
  6. In a medium bowl, whisk together the 1 cup of flour, baking powder, and 1/2 teaspoon of salt for the dumplings.
  7. Pour in the milk and stir just until the dry ingredients are moistened. Do not overmix; the dough will be shaggy.
  8. Drop the dumpling batter by rounded tablespoons directly onto the simmering chicken mixture. Do not crowd the dumplings; leave space between them.
  9. Cover the pot tightly and cook the dumplings without lifting the lid for 15 minutes. This steaming process is key for fluffy dumplings.
  10. After 15 minutes, gently brush the tops of the cooked dumplings with the melted butter.
  11. Remove from heat and let stand, covered, for 5 minutes before serving. Serve hot for a hearty soup recipe.

Notes

  • For the fluffiest dumplings, avoid overmixing the dough. A slightly lumpy batter yields the best texture.
  • If you want a thicker stew consistency, increase the flour used for the roux to 1/3 cup.
  • This recipe works well using a slow cooker; transfer the simmered base to the slow cooker on low for 2-3 hours after adding the chicken, then drop the dumplings and cook covered for 30 minutes.

Nutrition

Find it online: https://www.unfoldrecipes.com/chicken-and-dumpling-easy-southern-recipe/