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Old-Fashioned Southern Chicken and Dumplings

Close-up of creamy chicken and dumplings in a white bowl, topped with shredded chicken and herbs.
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Make this classic comfort food with tender shredded chicken and soft, rolled dumplings cooked in a rich, creamy broth. This recipe delivers the hearty, satisfying flavor of traditional Southern cooking.

Ingredients

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  • 2 pounds boneless, skinless chicken breasts or thighs
  • 6 cups chicken broth
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon dried thyme
  • 1/4 cup all-purpose flour
  • 1/4 cup cold water
  • 1/2 cup heavy cream
  • 2 tablespoons unsalted butter
  • 1 cup all-purpose flour (for dumplings)
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt (for dumplings)
  • 3/4 cup buttermilk

Instructions

  1. Place the chicken, chicken broth, 1 teaspoon salt, pepper, and thyme in a large pot or Dutch oven. Bring to a boil, then reduce heat, cover, and simmer for 20 minutes, or until the chicken is cooked through.
  2. Remove the chicken from the pot and set it aside to cool slightly. Once cool enough to handle, shred the chicken using two forks. Return the shredded chicken to the pot.
  3. In a small bowl, whisk together the 1/4 cup flour and 1/4 cup cold water to create a slurry. Whisk this slurry into the simmering broth in the pot. Cook, stirring constantly, until the broth thickens slightly.
  4. Stir in the heavy cream and butter until the butter melts and the broth is smooth. Keep the broth at a gentle simmer.
  5. Prepare the dumplings: In a medium bowl, whisk together the 1 cup flour, baking powder, and 1/2 teaspoon salt. Cut in the cold butter until the mixture resembles coarse crumbs.
  6. Pour in the buttermilk and mix just until a shaggy dough forms. Do not overmix.
  7. Turn the dough out onto a lightly floured surface. Knead briefly, about 5 times. Roll the dough out thinly, about 1/8 inch thick. Cut the dough into small squares or strips (about 1 inch wide). These are your flat, old-fashioned style dumplings.
  8. Drop the dumplings one by one into the simmering broth, ensuring they are submerged. Do not stir immediately.
  9. Cover the pot tightly and cook the dumplings without lifting the lid for 15 minutes. This steams the dumplings, making them light and fluffy.
  10. After 15 minutes, gently stir the mixture. Cook uncovered for another 5 minutes until the dumplings are tender and the stew is thick. Serve immediately for a hearty winter soup experience.

Notes

  • For the lightest dumplings, avoid overworking the dough. Mix only until the ingredients come together.
  • If you prefer a quicker meal, substitute the raw chicken with 3 cups of shredded rotisserie chicken after step 2.
  • Adding a cup of frozen mixed vegetables during the last 10 minutes of simmering will turn this into a creamy chicken pot pie style meal.

Nutrition

Find it online: https://gourmetgaze.com/chicken-and-dumplings-old-fashioned-southern/