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Easy Old-Fashioned Southern Chicken and Dumplings

Close-up of a rich, creamy chicken and dumpling stew topped with fluffy, browned dumplings.
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Make a hearty, comforting bowl of classic Southern Chicken and Dumplings using simple ingredients and fluffy drop dumplings.

Ingredients

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  • 2 tablespoons olive oil
  • 1 large yellow onion, chopped
  • 2 carrots, peeled and sliced
  • 2 celery stalks, sliced
  • 1 teaspoon dried thyme
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon salt
  • 6 cups chicken broth
  • 2 cups cooked, shredded chicken (rotisserie chicken works well)
  • 1/2 cup all-purpose flour
  • 1/2 cup cold water
  • 1 cup all-purpose flour (for dumplings)
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon salt (for dumplings)
  • 1/2 cup milk
  • 1/4 cup cold unsalted butter, cut into small pieces

Instructions

  1. Heat olive oil in a large pot or Dutch oven over medium heat. Add onion, carrots, and celery. Cook until softened, about 5 to 7 minutes.
  2. Stir in thyme, pepper, and salt. Pour in the chicken broth and bring the mixture to a simmer.
  3. In a small bowl, whisk together 1/2 cup flour and 1/2 cup cold water until smooth to create a slurry. Slowly whisk the slurry into the simmering broth. Cook, stirring constantly, until the broth thickens slightly, about 3 minutes.
  4. Add the shredded chicken to the pot. Reduce heat to low to maintain a gentle simmer.
  5. Prepare the dumplings: In a medium bowl, whisk together 1 cup flour, baking powder, and 1/2 teaspoon salt.
  6. Cut in the cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs.
  7. Stir in the milk until just combined. Do not overmix the dough.
  8. Drop the dumpling dough by rounded teaspoons directly onto the simmering chicken mixture, leaving a small space between each one.
  9. Cover the pot tightly and cook without lifting the lid for 15 minutes. The dumplings will steam and become fluffy.
  10. Remove from heat and let stand for 5 minutes before serving hot.

Notes

  • For a richer flavor, use homemade chicken broth instead of store-bought.
  • If you prefer thinner dumplings, roll the dough out and cut it into small squares instead of dropping spoonfuls.
  • Taste the broth before adding salt, as some broths are already high in sodium.

Nutrition

Find it online: https://whiskdaily.com/chicken-and-dumpling-easy-old-fashioned-southern-recipe/