Southern Homemade Chicken and Dumplings
This Southern classic features tender chicken in a creamy broth paired with fluffy dumplings for a comforting, nostalgic meal.
Ingredients
For the Chicken and Broth
- 3 pounds chicken (any chicken pieces you want) Choose skin-on for added richness.
- 3 medium carrots (cut into half moons) Bright and sweet, adding vibrant color.
- 3 ribs celery (sliced) Aromatic with a slight crunch, enhancing the broth.
- 1 large white or yellow onion (diced) For depth and sweetness in every spoonful.
- 3 cloves garlic (halved) Potent and fragrant, it brings warmth to the dish.
- 2 sprigs fresh thyme (optional) Adding earthy notes to the chicken.
- 6 cups water (or chicken broth for more flavor) A flavorful base for your stew.
- 1 tablespoon white vinegar Adding a hint of acidity to balance the richness.
- 1 tablespoon chicken bouillon (like Better Than Bouillon) Intensifying the savory notes.
- 0.5 teaspoon freshly cracked black pepper (plus more for garnish) A warm spice that perks up the broth.
For the Dumplings
- 3 tablespoons cornstarch (optional for thickening) If you like a heartier consistency.
- 2 cups all-purpose flour (plus more for dusting counter) The basis of your fluffy dumplings.
- 2 teaspoons baking powder Ensuring the dumplings rise and remain light.
- 1 teaspoon salt Enhancing all the natural flavors.
- 0.33 cup shortening (cold, or butter) For a tender dumpling texture.
- 0.75 cup buttermilk (cold) Enriching the dumplings and adding tang.
Instructions
Preparation
- Begin by placing the chicken in a large pot. Add water or chicken broth, diced onion, halved garlic, sliced celery, and carrots. Toss in the bay leaves and thyme sprigs, and season with salt and black pepper.
- Bring the pot to a boil over medium-high heat, then reduce the heat to low, covering the pot. Let it simmer gently for about 30-40 minutes or until the chicken is cooked through and tender.
- While the chicken simmers, mix the flour, baking powder, and salt in a medium bowl, creating a fluffy dry mixture. Add the cold shortening or butter and gently mix until it resembles coarse crumbs.
- Pour in the cold buttermilk and stir until just combined. Be careful not to overmix; the dough should be slightly sticky.
- Once the chicken is cooked, remove it from the pot, and allow it to cool slightly. Discard the bay leaves and thyme. Shred the chicken into bite-sized pieces, discarding the bones and skin if desired.
- In a small bowl, combine the cornstarch with a bit of cold water to create a slurry, then stir this into the broth to thicken it slightly. Return the shredded chicken to the pot.
- Drop spoonfuls of dumpling dough into the simmering broth. Cover the pot with a lid and let the dumplings steam for about 15-20 minutes without lifting the lid.
- Once finished, gently fluff the dumplings with a fork, and season the dish to taste. Garnish with additional cracked black pepper before serving.
Notes
Store leftovers in an airtight container in the refrigerator for up to three days. Reheat gently on the stove. This dish freezes well; however, it’s best to add the dumplings fresh when you reheat.