Have you ever wondered why a simple bowl of Chicken and Dumplings can transport you back to your grandmother’s kitchen with just one bite? This magical ability to evoke nostalgia and comfort is what makes this dish a timeless classic in American cuisine.
There’s something undeniably soothing about tender chicken swimming in rich broth, topped with pillowy dumplings that have soaked up all those savory flavors. Today, I’m sharing my perfected recipe for Chicken and Dumplings that stays true to its southern chicken and dumplings roots while incorporating some modern techniques.
Whether you’re a seasoned cook or trying this dish for the first time, this recipe strikes the perfect balance between authenticity and accessibility. Let’s dive into this bowl of comfort that has stood the test of time.
Ingredients List
For the Chicken and Broth:
- 1 whole chicken (about 4-5 pounds), cut into pieces
- 2 large carrots, chopped into 1-inch pieces
- 2 celery stalks, chopped into 1-inch pieces
- 1 large yellow onion, quartered
- 4 cloves garlic, smashed
- 2 bay leaves
- 1 tablespoon whole peppercorns
- 1 tablespoon kosher salt
- 2 teaspoons dried thyme (or 4-5 sprigs fresh thyme)
- 8 cups cold water
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 1/4 cup fresh parsley, chopped (for garnish)
For the Dumplings:
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- 3 tablespoons cold unsalted butter, cut into small pieces
- 1 cup cold buttermilk (substitute: 1 cup milk + 1 tablespoon lemon juice)
- 1 tablespoon fresh thyme leaves (optional)
Ingredient Substitutions: For a lighter version, use boneless skinless chicken breasts instead of a whole chicken. Plant-based butter works well for dairy-free options, and gluten-free flour can replace all-purpose flour for those with sensitivities.
Timing
- Preparation Time: 30 minutes for cutting vegetables, preparing chicken, and mixing dumpling dough
- Cooking Time: 1 hour and 15 minutes (45 minutes for chicken broth + 30 minutes for dumplings and finishing)
- Total Time: 1 hour and 45 minutes, which is actually 15% faster than traditional recipes that often require up to 2 hours of simmering for flavor development. Our method intensifies flavors more efficiently!
Step-by-Step Instructions
Step 1: Prepare the Chicken Broth
Place chicken pieces in a large Dutch oven or heavy-bottomed pot. Add carrots, celery, onion, garlic, bay leaves, peppercorns, salt, and thyme. Pour in cold water until ingredients are covered by about an inch.
Bring 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 10 minutes of cooking. This removes impurities and ensures a clearer, cleaner-tasting broth.
Step 2: Simmer the Broth
Cover the pot partially with a lid and simmer for about 45 minutes, or until the chicken is fully cooked and tender. The meat should easily pull away from the bone when tested with a fork.
Pro tip: Resist the urge to stir too frequently. Gentle, occasional stirring keeps ingredients intact and prevents cloudiness in your broth.
Step 3: Strain and Prepare the Broth
Using a slotted spoon, carefully remove the chicken pieces to a plate and let cool slightly. Strain the broth through a fine-mesh sieve into a large bowl, discarding the vegetables and aromatics.
Return the strained broth to the pot. Once the chicken is cool enough to handle, remove the meat from the bones, discarding skin and bones. Shred or cut the meat into bite-sized pieces.
Step 4: Make the Roux
In a small saucepan, melt the butter over medium heat. Add flour and whisk continuously for 2-3 minutes until it forms a smooth, blonde roux. Be vigilant here—the roux can burn quickly!
Gradually whisk about a cup of hot broth into the roux until smooth. Pour this mixture back into the pot with the remaining broth, whisking to incorporate completely.
Step 5: Prepare the Dumpling Dough
In a medium bowl, whisk together flour, baking powder, and salt. Using your fingertips or a pastry cutter, work the cold butter pieces into the flour mixture until it resembles coarse crumbs.
Pour in the cold buttermilk and stir just until the dough comes together. Overmixing will result in tough dumplings, so stop as soon as no dry flour remains visible.
Step 6: Cook the Dumplings
Return the shredded chicken to the pot with the broth and bring to a simmer. Using a tablespoon or small ice cream scoop, drop dumpling dough directly into the simmering broth, leaving about an inch between each dumpling.
Cover the pot with a tight-fitting lid and reduce heat to low. Cook for 15 minutes without peeking! The steam trapped inside the pot is crucial for cooking the dumplings properly.
Step 7: Finish and Serve
After 15 minutes, check that the dumplings are cooked through by inserting a toothpick into the center of one—it should come out clean. Gently stir in fresh parsley, being careful not to break the dumplings.
Let the Chicken and Dumplings rest for 5 minutes before serving in deep bowls. This resting period allows flavors to meld and dumplings to set perfectly.
Nutritional Information
Per serving (based on 6 servings):
- Calories: 520
- Protein: 38g
- Carbohydrates: 42g
- Fat: 22g (7g saturated)
- Fiber: 2g
- Sodium: 980mg
- Cholesterol: 115mg
This Chicken and Dumplings recipe provides approximately 45% of your daily protein needs and contains significant amounts of B vitamins from the chicken. The homemade broth also delivers important minerals like zinc and iron, which support immune function.
Healthier Alternatives for the Recipe
For a lighter version with 30% fewer calories, use skinless chicken breasts and thighs instead of a whole chicken. This simple swap reduces fat content while maintaining the protein value and flavor profile.
Make whole grain dumplings by replacing half the all-purpose flour with whole wheat flour. This increases the fiber content by nearly 4g per serving and adds a pleasant nutty flavor that complements the chicken beautifully.
For a dairy-free option, substitute the butter in the dumplings with cold coconut oil and use unsweetened almond milk with a tablespoon of lemon juice instead of buttermilk. These alternatives maintain the tender texture while accommodating dietary restrictions.
Boost the vegetable content by adding 1 cup of frozen peas and 1 cup of diced carrots to the broth just before adding the dumplings. This simple addition increases vitamin A and C content significantly.
Serving Suggestions
Serve in wide, shallow bowls to showcase both the broth and dumplings. A sprinkle of fresh herbs like thyme or chives adds a pop of color and freshness to this otherwise monochromatic dish.
For a complete meal, pair with a crisp green salad dressed with a light vinaigrette. The acidity cuts through the richness of the dumplings and refreshes the palate between bites.
On particularly cold evenings, serve with a side of cranberry sauce or a small dish of pickled vegetables. The sweet-tart flavors complement the savory elements of the dish perfectly.
For a Southern-inspired dinner party, offer hot sauce or freshly cracked black pepper on the side, allowing guests to customize the heat level to their preference.
Common Mistakes to Avoid
- Boiling instead of simmering: Keeping your broth at a gentle simmer rather than a rolling boil prevents tough chicken and cloudy broth. A gentle bubble is all you need for perfect results.
- Lifting the lid while dumplings cook: The trapped steam is essential for cooking dumplings properly. Each time you peek, you release heat and extend cooking time by about 2 minutes.
- Overmixing dumpling dough: Working the dough too much develops gluten, resulting in tough, chewy dumplings. Mix just until ingredients are incorporated for cloud-like texture.
- Overcrowding the pot: Dumplings need space to expand as they cook. Overcrowding leads to gummy, undercooked dumplings that stick together.
- Under-seasoning the broth: Taste and adjust seasoning before adding dumplings. Once they’re in, it becomes difficult to season properly without breaking them.
Storing Tips for the Recipe
Refrigerate leftover chicken and dumplings in an airtight container for up to 3 days. The flavors actually improve overnight as the ingredients have time to meld together.
For the best reheating results, warm gently on the stovetop over medium-low heat rather than using a microwave. Add a splash of chicken broth if needed to loosen the consistency.
While freezing is possible, be aware that the texture of the dumplings may change slightly upon thawing. If planning to freeze, slightly undercook the dumplings initially, as they’ll continue cooking during reheating.
For meal prep, you can make the chicken broth up to 3 days ahead and store in the refrigerator. On serving day, simply reheat the broth, add the chicken, and make fresh dumplings for the best texture.
Conclusion
This classic recipe for chicken and dumplings strikes the perfect balance between traditional Southern comfort and modern convenience. With pillowy dumplings floating in rich, savory broth alongside tender chunks of chicken, it’s a one-pot wonder that satisfies on the deepest level.
Have you tried making this Southern classic before? I’d love to hear about your experience with this recipe! Drop a comment below sharing your family’s dumpling traditions or any creative twists you’ve added to make this dish your own. And don’t forget to tag us in your comfort food creations on social media!
