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Southern Homemade Chicken and Dumplings Recipe

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Southern Homemade Chicken and Dumplings is a comforting, hearty classic made with tender shredded chicken, vegetables, creamy chicken broth, and soft homemade buttermilk dumplings. This cozy one-pot meal is packed with savory flavor and makes a satisfying family dinner.

Ingredients

Chicken Soup

  • 6 tablespoons unsalted butter, divided
  • 1 medium yellow onion, chopped
  • 3 stalks celery, chopped
  • 3 medium carrots, chopped small
  • 1 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon dried thyme leaves
  • Salt and cracked black pepper, to taste
  • 1/4 cup all-purpose flour
  • 4 cups chicken stock
  • 1/4 cup heavy cream
  • 1, 3-pound rotisserie chicken, bones and skin removed, shredded, about 4 cups chicken

Dumplings

  • 2 cups all-purpose flour, spooned and leveled
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 1/4 teaspoon black pepper
  • 4 tablespoons unsalted butter, cold and cut into squares
  • 2/3–1 cup cold buttermilk
  • Fresh chopped parsley, for garnish, optional

Instructions

  1. Melt 4 tablespoons of the butter in a large Dutch oven or heavy-bottomed pot over medium heat. Add the onion, celery, and carrots. Cook for 5–7 minutes, stirring occasionally, until the vegetables begin to soften.
  2. Add the garlic powder, onion powder, thyme, salt, and black pepper. Stir to combine.
  3. Add the remaining 2 tablespoons butter. Once melted, sprinkle in the 1/4 cup flour and stir continuously for 1–2 minutes to cook the flour.
  4. Gradually pour in the chicken stock while whisking to prevent lumps. Stir in the heavy cream and bring the soup to a gentle simmer.
  5. Add the shredded rotisserie chicken and simmer for about 10 minutes while preparing the dumplings.
  6. To make the dumplings, whisk together the flour, baking powder, salt, and black pepper in a large bowl.
  7. Add the cold butter and cut it into the flour mixture with a pastry cutter or your fingertips until the mixture resembles coarse crumbs.
  8. Gradually add the cold buttermilk, starting with 2/3 cup, and gently mix until a soft dough forms. Add more buttermilk only if needed. Do not overmix.
  9. Drop spoonfuls of the dumpling dough over the gently simmering chicken soup, leaving a little space between them.
  10. Cover the pot and simmer gently for 15–20 minutes, or until the dumplings are cooked through and fluffy in the center.
  11. Remove the lid and gently stir around the dumplings. Taste and adjust the salt and pepper as needed.
  12. Garnish with fresh chopped parsley and serve warm.

Notes

  • Use a gentle simmer rather than a rapid boil to keep the dumplings tender.
  • Do not overmix the dumpling dough, as this can make the dumplings tough.
  • Start with 2/3 cup buttermilk and add more gradually until a soft, scoopable dough forms.
  • Rotisserie chicken can be replaced with about 4 cups of cooked shredded chicken.
  • If the soup becomes too thick, add a little extra chicken stock to reach your preferred consistency.
  • Leftovers can be refrigerated in an airtight container for up to 3 days. Reheat gently on the stovetop.
  • Fresh parsley is optional but adds a bright finish to the rich, creamy soup.

Find it online: https://ayoubrecipe.com/southern-homemade-chicken-and-dumplings-recipe/