Southern Chicken and Dumplings
A comforting dish featuring tender chicken in a rich broth paired with fluffy dumplings, perfect for chilly evenings and family gatherings.
Ingredients
For the broth
- 4 cups low-sodium chicken broth Use homemade for even richer flavor.
- 2 cups cooked chicken, shredded Rotisserie chicken works great.
- 1 medium onion, diced Adds depth and sweetness.
- 2 medium carrots, diced Can substitute with parsnips or sweet potatoes.
- 2 stalks celery, diced Can swap for bell peppers.
- 2 cloves garlic, minced Enhances the flavor.
- 1 teaspoon thyme Fresh is preferred.
- 1/2 teaspoon black pepper Adjust according to taste.
- 1/4 cup all-purpose flour To thicken the broth.
- 1 cup whole milk For a creamy broth.
For the dumplings
- 2 cups all-purpose flour The heart of the dish.
- 1 tablespoon baking powder To give dumplings fluff.
- 1 teaspoon salt For flavor enhancement.
- 2 tablespoons butter Brings richness.
Instructions
Preparation
- In a large pot over medium heat, melt the butter until bubbly and fragrant.
- Add the diced onion, carrots, and celery, cooking until tender, about 5–7 minutes.
Cooking
- Stir in the garlic and shredded chicken, then pour in the chicken broth and bring to a gentle boil.
- Reduce heat and let it simmer to meld the flavors for about 15 minutes.
- Whisk together the flour and milk until smooth and slowly add this mixture to the pot, stirring constantly.
- Add thyme, black pepper, and additional salt to taste.
Dumpling Preparation
- In a mixing bowl, combine 2 cups of flour, baking powder, and salt.
- Add milk and stir until just blended, the dough should be slightly sticky.
Cooking Dumplings
- Drop heaping tablespoons of dough into the simmering broth.
- Cover the pot and allow the dumplings to steam for 15-20 minutes.
- Once fluffy and cooked through, ladle into bowls and serve.
Notes
For variations, add herbs to the dumpling mixture or substitute with vegetables for a vegetarian version. Store leftovers in an airtight container for up to three days.