Print

Easy Southern Style Chicken and Dumplings

A close-up of a white bowl filled with creamy chicken and dumpling, topped with shredded chicken and fresh parsley.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

This recipe delivers classic, comforting Southern Chicken and Dumplings using simple ingredients and straightforward steps. You get tender shredded chicken and soft, flat dumplings in a rich, creamy broth. It is a hearty, satisfying meal perfect for any night.

Ingredients

Scale
  • 2 cups cooked, shredded chicken
  • 6 cups chicken broth
  • 1/2 cup heavy cream
  • 1/2 cup all-purpose flour
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon dried thyme
  • 1/4 cup unsalted butter
  • 1 cup all-purpose flour (for dumplings)
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt (for dumplings)
  • 3/4 cup milk

Instructions

  1. In a large pot or Dutch oven, melt the butter over medium heat. Whisk in the 1/2 cup flour until smooth to create a roux. Cook for one minute.
  2. Slowly whisk in the chicken broth until the mixture is smooth. Bring the broth to a simmer, stirring often until it thickens slightly.
  3. Stir in the heavy cream, 1 teaspoon salt, pepper, and thyme. Add the shredded chicken to the pot and return the mixture to a gentle simmer.
  4. While the broth simmers, prepare the dumplings. In a medium bowl, whisk together the 1 cup flour, baking powder, and 1/2 teaspoon salt.
  5. Cut in the cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs. Pour in the milk and stir just until a soft dough forms. Do not overmix.
  6. Drop the dumpling dough by rounded tablespoons directly onto the simmering chicken mixture. Do not crowd the dumplings; leave space between them.
  7. Cover the pot tightly, reduce the heat to low, and let the dumplings steam for 15 minutes without lifting the lid.
  8. Remove the lid. The dumplings should be puffed and cooked through. Serve your homemade chicken and dumplings immediately.

Notes

  • For a quicker meal, use rotisserie chicken for the shredded chicken component.
  • If you prefer a thicker stew consistency, simmer uncovered for an extra 5 minutes after the dumplings are done cooking.
  • You can substitute buttermilk for milk in the dumpling dough for a slightly richer flavor.

Nutrition

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