Description
This Southern Chicken and Dumplings recipe offers a comforting, hearty meal featuring tender shredded chicken in a flavorful broth with soft, fluffy dumplings. The savory base combines sautéed vegetables and seasoned chicken broth, enriched with milk and homemade dumplings — a classic Southern dish perfect for cozy gatherings.
Ingredients
Soup Base
- 1/4 cup unsalted butter
- 1 medium onion, diced
- 3 celery ribs, diced
- 2 cloves garlic, minced
- 1/4 cup all-purpose flour
- 32 ounces chicken broth
- 16 ounces boneless skinless chicken breasts
- 3/4 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 teaspoon poultry seasoning
- 16 ounces whole milk
Dumplings
- 2 cups all-purpose flour
- 1/2 teaspoon salt
- 2 teaspoons baking powder
- 1/4 cup unsalted butter, cold
- 1 cup whole milk
Instructions
- Sauté Vegetables: In a stock pot over medium heat, melt 1/4 cup butter. Add diced onion and celery and cook until lightly browned around the edges, about 4 to 5 minutes. Add minced garlic and cook an additional 30 seconds. Stir in 1/4 cup flour to coat the vegetables and cook for 1 minute to remove raw flour taste.
- Add Broth: Slowly whisk in 32 ounces of chicken broth, scraping the bottom of the pot to incorporate any browned bits, creating a flavorful base.
- Cook Chicken: Add the chicken breasts, 3/4 teaspoon salt, 1/2 teaspoon pepper, and 1/2 teaspoon poultry seasoning to the pot. Bring to a simmer, then reduce heat to low, cover, and cook for about 20 minutes until chicken reaches 165°F internally. Meanwhile, prepare the dumpling dough.
- Shred Chicken: Remove the chicken breasts from the pot and set aside to cool slightly before shredding into bite-size pieces.
- Finish Soup Base: Add 16 ounces of whole milk to the pot and stir to combine, creating a creamy broth.
- Prepare Dumpling Dough: In a bowl, whisk together 2 cups flour, 1/2 teaspoon salt, and 2 teaspoons baking powder to remove lumps. Using a box grater, grate cold 1/4 cup butter into the flour mixture, tossing to combine evenly.
- Add Milk to Dough: Make a well in the center of the dry ingredients and pour in 1 cup whole milk. Gently stir just until ingredients are incorporated; the dough will be shaggy and sticky.
- Form Dumplings: You can either spoon the dough directly into the simmering soup in small scoops or roll the dough on a floured surface to 1/4-inch thickness and cut into 1-inch squares to drop into the soup.
- Cook Dumplings: Return soup to a gentle simmer, cover tightly, and cook over low heat for about 15 minutes until dumplings are fully cooked and tender.
- Combine and Serve: Remove the lid, add the shredded chicken back into the soup, gently stir to combine, remove from heat, and serve warm for a classic Southern comfort dish.
Notes
- Ensure chicken is cooked to an internal temperature of 165°F for food safety.
- Use whole milk for a richer broth and fluffier dumplings, but you may substitute with 2% milk if preferred.
- For convenience, leftover cooked chicken can be used instead of cooking raw chicken breasts.
- Dumplings can be shaped either by spooning or cutting dough; both methods yield delicious results.
- For a thicker broth, reduce chicken broth slightly before adding milk.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Southern American
