Southern Chicken and Dumplings
Chicken and dumplings is pure comfort food, and this version keeps it simple: tender chicken, a rich broth, and soft dumplings that cook right in the pot. It is just right for a chilly fall evening.
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Why You’ll Like This Recipe
- Made with familiar ingredients.
- Comforting and right for fall.
- Simple enough for an everyday recipe.
Southern Chicken and Dumplings
Comforting Southern chicken and dumplings with tender chicken, vegetables, and soft drop dumplings.
Equipment
1 Mixing bowl and standard kitchen equipment
Ingredients
- 2 tbsp butter
- 1 small yellow onion diced
- 2 carrots sliced
- 2 stalks celery sliced
- 6 cups chicken broth
- 3 cups cooked chicken shredded
- ½ tsp dried thyme
- ½ tsp salt
- ¼ tsp black pepper
- 1 ½ cups all-purpose flour or Sunrise flour if preferred
- 2 tsp baking powder
- ½ tsp salt for dumplings
- ¾ cup milk
- 2 tbsp melted butter
Instructions
- Melt 2 tablespoons butter in a large Dutch oven. Add the onion, carrots, and celery and cook until softened, about 6 minutes.
- Pour in the chicken broth. Add the chicken, thyme, salt, and pepper. Bring to a gentle simmer.
- In a bowl, stir together the flour, baking powder, and 1/2 teaspoon salt. Add the milk and melted butter and stir just until a soft dough forms.
- Drop heaping tablespoonfuls of dough over the simmering chicken mixture. Leave a little space between them.
- Cover tightly and simmer for 15 minutes without lifting the lid. Check that the dumplings are cooked through, then serve hot.
Notes
Do not keep lifting the lid while the dumplings cook. The trapped steam is what makes them light and tender.
Tried this recipe?Let us know how it was!
Serving and Storage
Keep the pot at a gentle simmer once the dumplings go in. A hard boil can make them break apart.
