Chicken and Dumplings
Tender chicken in rich broth with fluffy, pillowy dumplings — a Southern comfort dish for cold days.
Recipe by the SouthernComfy Editorial Team
Developed and reviewed by our editorial team.
Prep Time
20m
Cook Time
90m
Servings
8
Difficulty
Medium
Estimated Nutrition
Per serving · estimated
Calories
420
Protein
32 g
Carbs
35 g
Fat
16 g
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Ingredients
Shop the tools- 1 whole chicken (3-4 lbs)
- 8 cups water
- 2 carrots, chopped
- 2 celery stalks, chopped
- 1 onion, quartered
- 3 cloves garlic
- 2 bay leaves
- Salt and pepper
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- 3 tablespoons butter
- 3/4 cup milk
- Fresh parsley
Instructions
Place chicken, water, carrots, celery, onion, garlic, and bay leaves in large pot.
Bring to boil, then simmer 1 hour until chicken is tender.
Remove chicken, let cool, then shred meat. Discard bones and skin.
Strain broth, return to pot. Season with salt and pepper.
For dumplings: mix flour, baking powder, and salt.
Cut in butter until crumbly. Stir in milk until just combined.
Bring broth to a gentle boil. Drop dumpling dough by spoonfuls into broth.
Cover and simmer 15 minutes without lifting lid.
Return shredded chicken to pot, heat through.
Garnish with fresh parsley and serve.
Our Team's Pro Tips
Use bone-in, skin-on chicken pieces for maximum flavor in the broth
Don't over-stir the dumplings - they'll break apart and make the broth gummy
Rest the dough for 15 minutes before rolling for tender dumplings
The secret to fluffy dumplings: Drop them on top of BOILING broth, don't stir
Make-ahead: Cook chicken and prepare broth day before, add dumplings when ready to serve
For extra richness: Add 2 tablespoons of butter to the broth before adding dumplings
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