Description
This Southern-style Chicken and Dumplings recipe brings comfort to the table with tender chicken, fluffy dumplings, and a rich, creamy broth. Perfect for family dinners, this dish combines classic flavors in one satisfying bowl. You’ll love the simplicity of this hearty, soul-warming meal.
Ingredients
-
1 whole rotisserie chicken (or 3–4 chicken breasts)
-
4 tablespoons butter
-
1 medium onion, diced
-
2 cloves garlic, minced
-
2 medium carrots, sliced
-
2 celery stalks, sliced
-
6 cups chicken broth
-
1 teaspoon salt (or to taste)
-
1/2 teaspoon black pepper (or to taste)
-
1/2 teaspoon dried thyme
-
1/2 teaspoon dried rosemary
-
1 bay leaf
-
1 cup heavy cream
-
2 cups all-purpose flour
-
2 teaspoons baking powder
-
1/2 teaspoon salt
-
2/3 cup milk
-
2 tablespoons butter (for the dumplings)
Instructions
-
In a large pot, melt 4 tablespoons of butter over medium heat. Add the diced onions, garlic, carrots, and celery. Cook until softened, about 5-7 minutes.
-
Add the chicken broth, salt, pepper, thyme, rosemary, and bay leaf. Bring to a boil, then reduce the heat to a simmer. Let it simmer for 20 minutes.
-
Meanwhile, shred the rotisserie chicken or cook and shred the chicken breasts. Set aside.
-
In a separate bowl, combine the flour, baking powder, salt, and butter for the dumplings. Gradually add the milk and stir until a thick dough forms.
-
Add the shredded chicken and heavy cream to the soup mixture. Stir well and bring to a simmer.
-
Drop spoonfuls of the dumpling dough into the simmering soup, making sure they’re evenly spaced. Cover the pot and let the dumplings cook for 10-15 minutes, or until a toothpick inserted into the dumplings comes out clean.
-
Once the dumplings are cooked through, discard the bay leaf and stir in any additional salt and pepper to taste.
-
Serve hot, garnished with fresh parsley if desired.
Notes
-
You can use homemade chicken broth for added flavor or opt for store-bought.
-
If you prefer more seasoning, feel free to adjust the herbs or add a pinch of cayenne for some heat.
-
For a lighter version, substitute half and half for the heavy cream.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Southern