Classic Southern Chicken and Dumplings
Traditional dish · American
A comforting and traditional Southern dish featuring tender chicken simmered in a rich, savory broth, topped with fluffy, biscuit-like dumplings.
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Ingredients
- Whole chicken or chicken pieces (bone-in, skin-on)3 lbs
- Yellow onion1 large
- Carrots2 large
- Celery stalks2
- Garlic cloves3
- Bay leaves2
- Fresh thyme sprigs4
- All-purpose flour1 cup
- Butter1/4 cup
- Milk1/2 cup
- Baking powder1.5 tsp
- Saltto taste
- Black pepperto taste
- Waterenough to cover
- Fresh parsley (for garnish)2 tbsp
Steps
- 1
Place chicken in a large pot, cover with water, add half the onion, half the carrots, half the celery, bay leaves, and thyme. Bring to a boil, then reduce heat and simmer for 1-1.5 hours, or until chicken is cooked through. Remove chicken and vegetables. Strain broth and set aside.
- 2
Shred chicken meat and discard bones and skin. Chop remaining onion, carrots, and celery. Mince garlic.
- 3
In the same pot, melt butter over medium heat. Add chopped vegetables and cook until softened, about 5-7 minutes. Add minced garlic and cook for 1 minute more.
- 4
Whisk in flour to create a roux. Cook for 1-2 minutes, stirring constantly.
- 5
Gradually whisk in the reserved chicken broth until smooth. Bring to a simmer.
- 6
In a separate bowl, combine flour, baking powder, salt, and pepper for the dumplings. Cut in butter until mixture resembles coarse crumbs. Stir in milk until just combined. Do not overmix.
- 7
Add shredded chicken to the simmering broth. Drop spoonfuls of dumpling dough onto the surface of the simmering stew. Cover and cook for 15-20 minutes, without lifting the lid, until dumplings are cooked through and fluffy.
- 8
Season with salt and pepper to taste. Garnish with fresh parsley before serving.
