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Homemade Southern Chicken and Dumplings: Easy Comfort Food

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This homemade Southern chicken and dumplings recipe is the one I make when I need a hug in a bowl. It’s the kind of meal that slows you down, forces you to stand at the stove for a bit, and rewards you with something deeply satisfying.

Ingredients

  • Whole chicken, 3 to 4 pounds (1.4 to 1.8 kg)
  • Water, about 8 cups (1.9 liters)
  • Yellow onion, 1 large, quartered
  • Carrots, 2 large, peeled and halved
  • Celery stalks, 2, halved
  • Garlic cloves, 4, smashed
  • Bay leaves, 2
  • Kosher salt, 2 teaspoons
  • Black peppercorns, 1 teaspoon
  • Fresh thyme sprigs, 4 (optional)
  • All-purpose flour, 2 cups (250 grams)
  • Baking powder, 1 tablespoon
  • Salt, 1 teaspoon
  • Black pepper, ½ teaspoon, freshly ground
  • Cold unsalted butter, 4 tablespoons (½ stick or 56 grams), cut into small cubes
  • Whole milk, ¾ cup (180 ml), cold
  • Unsalted butter, 2 tablespoons (28 grams)
  • All-purpose flour, 2 tablespoons (16 grams)
  • Heavy cream, ½ cup (120 ml) (optional)
  • Fresh parsley, ¼ cup, chopped
  • Salt and black pepper to taste

Instructions

  1. Cook the chicken and make the broth. Place the whole chicken in your large pot. Add the quartered onion, halved carrots, halved celery, smashed garlic, bay leaves, kosher salt, peppercorns, and thyme sprigs. Pour in enough cold water to cover the chicken by about an inch — roughly 8 cups. Bring it to a boil over high heat, then immediately reduce to a gentle simmer. Skim off any foam that rises to the surface during the first 15 minutes. Let it simmer uncovered for 1 ½ to 2 hours. The chicken is…
  2. Strain the broth and shred the chicken. Carefully lift the chicken out of the pot with a slotted spoon and set it in a large bowl to cool. Pour the remaining broth through a fine-mesh strainer into another large bowl or pot. Discard the vegetables and aromatics. Once the chicken is cool enough to handle, pull the meat off the bones, discarding the skin and bones. Shred the meat into bite-sized pieces. You should have about 4 to 5 cups of shredded chicken. Set it aside. Rinse out your original po…
  3. Make the dumpling dough. In a medium bowl, whisk together the 2 cups of flour, baking powder, salt, and black pepper. Add the cold butter cubes. Using your fingertips or a pastry cutter, work the butter into the flour until the mixture looks like coarse meal with some pea-sized butter pieces remaining. Pour in the cold milk and stir with a fork just until the dough comes together. It will be shaggy and a little sticky. Turn it out onto a floured surface and knead gently 3 or 4 times. Pat it into…
  4. Roll and cut the dumplings. Lightly flour your work surface and rolling pin. Roll the dough out to about ⅛-inch thickness. Using a sharp knife or bench scraper, cut the dough into strips about 1 ½ inches wide, then cut those strips into pieces about 2 inches long. Let them sit on the floured surface while you prepare the broth.
  5. Thicken the broth. Return your cleaned pot to the stove over medium heat. Melt the 2 tablespoons of butter. Once it’s foaming, whisk in the 2 tablespoons of flour. Cook this roux for 1 to 2 minutes, stirring constantly, until it’s golden and smells nutty. Slowly pour in the reserved chicken broth, whisking continuously to prevent lumps. Bring the broth to a gentle simmer. If you want a richer broth, stir in the heavy cream now.
  6. Cook the dumplings. Drop the dumpling pieces into the simmering broth one by one, stirring gently after each addition so they don’t stick together. Once all the dumplings are in, reduce the heat to low, cover the pot, and let them cook for 15 minutes. Do not lift the lid during this time. After 15 minutes, uncover and gently stir. The dumplings should be tender and puffed slightly. Drop in the shredded chicken and stir to combine. Let everything heat through for another 3 to 5 minutes.
  7. Finish and serve. Taste the broth and adjust the salt and pepper. Stir in the fresh parsley. Ladle into deep bowls and serve immediately.

Notes

Don’t rush the broth. Keep the dumpling dough cold. Don’t overwork the dough. Simmer, don’t boil. Resist the lid during the 15-minute cooking time. Taste and adjust seasoning twice.

Nutrition

Keywords: chicken and dumplings, southern comfort food, homemade dumplings, chicken soup, comfort food recipe

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