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Cozy Southern Chicken and Dumplings from Scratch

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Tender chicken, rich savory broth, and impossibly soft dumplings come together in this comforting one-pot meal. It’s the perfect dish for cold days or when you need a meal that feels like a hug.

Ingredients

Scale
  • 3 to 4 pounds bone-in, skin-on chicken thighs and breasts
  • 2 tablespoons unsalted butter
  • 1 large yellow onion, diced
  • 3 medium carrots, peeled and sliced
  • 3 celery stalks, sliced
  • 4 cloves garlic, minced
  • 8 cups low-sodium chicken broth
  • 2 cups water
  • 2 bay leaves
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • Salt and black pepper, to taste
  • 1/2 cup heavy cream (optional)
  • 2 tablespoons fresh parsley, chopped
  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 cup cold unsalted butter, cut into small cubes
  • 3/4 cup whole milk
  • 1 large egg

Instructions

  1. Pat the chicken pieces dry with paper towels. Season generously with salt and pepper. Heat the butter in your large stockpot over medium-high heat. Working in batches to avoid crowding, add the chicken skin-side down and cook until golden brown, about 5-7 minutes per side. Transfer the browned chicken to a plate and set aside.
  2. Reduce the heat to medium. Add the diced onion, carrots, and celery to the pot. Cook, stirring occasionally, until the vegetables have softened and the onion is translucent, about 5-6 minutes. If the pot looks dry, add a splash of the chicken broth. Add the minced garlic and cook for 1 more minute, until fragrant.
  3. Pour in the 8 cups of chicken broth and 2 cups of water, scraping the bottom of the pot with a wooden spoon to release all those flavorful browned bits. Add the bay leaves, dried thyme, and dried rosemary. Return the browned chicken pieces to the pot, along with any juices that accumulated on the plate. Bring the broth to a boil, then reduce the heat to low, cover, and let it simmer gently for 45 minutes to 1 hour. The chicken should be very tender and falling off the bone.
  4. Using tongs, carefully remove the chicken pieces from the pot and transfer them to a cutting board. Let them cool for a few minutes until they’re easy to handle. Discard the skin and bones, then shred the meat into bite-sized pieces using two forks. Set the shredded chicken aside.
  5. While the chicken is cooling, prepare the dumplings. In a large mixing bowl, whisk together the 2 cups of flour, 1 tablespoon of baking powder, 1 teaspoon of salt, and 1/2 teaspoon of black pepper. Add the cold, cubed butter to the flour mixture. Using a pastry cutter or two forks, cut the butter into the flour until the mixture resembles coarse crumbs with some pea-sized butter pieces remaining. In a small bowl, whisk together the 3/4 cup of milk and 1 egg. Pour the wet ingredients into the dry…
  6. Lightly flour a clean work surface and your rolling pin. Turn the dumpling dough out onto the floured surface and gently knead it 2-3 times until it comes together. Pat it into a rough rectangle, then roll it out to about 1/4-inch thickness. Using a pizza cutter or a sharp knife, cut the dough into 2-inch squares. Don’t worry if they’re not perfect—rustic is part of the charm.
  7. Return the pot of broth to a gentle simmer over medium heat. Taste the broth and adjust the salt and pepper as needed. Carefully drop the dumpling squares into the simmering broth, one at a time, stirring gently to prevent them from sticking. Don’t dump them all in at once or they’ll clump together. Cover the pot and let the dumplings cook for 15 minutes without lifting the lid. The steam is what makes them fluffy.
  8. After 15 minutes, uncover the pot and gently stir in the shredded chicken. If you’re using the heavy cream, drizzle it in now and stir to combine. Let everything cook for another 2-3 minutes until the chicken is heated through and the broth has thickened slightly from the dumplings. Remove the bay leaves. Taste once more and adjust seasoning if needed.
  9. Ladle the chicken and dumplings into deep bowls, making sure each serving gets plenty of broth and a generous portion of dumplings. Garnish with fresh chopped parsley and a crack of black pepper.

Notes

Don’t skip browning the chicken—it builds deep flavor. Keep the dumpling dough cold for tender dumplings. Do not lift the lid while dumplings are cooking (15 minutes). Simmer gently, do not boil. Season in layers for best results.

Nutrition

Keywords: chicken and dumplings, southern comfort food, one-pot meal, chicken soup, dumplings from scratch

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